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Volume10, Issue 12 (Suppl) J Proteomics Bioinform, an open access journal
ISSN: 0974-276X
Page 70
conferenceseries.com
World Biomarkers & Pharma Biotech 2017
December 07-09, 2017
December 07-09, 2017 | Madrid, Spain
&
20th International Conference on
PHARMACEUTICAL BIOTECHNOLOGY
9th WORLD BIOMARKERS CONGRESS
JOINT EVENT ON
Studies on extraction and utilization of biologically active compounds from Capsicum genus in the
pharmaceutical industry
Roxana Madalina Stoica, Caterina Tomulescu, Angela Casarica, Ana Despina Ionescu and Misu Moscovici
National Chemical-Pharmaceutical for Research and Development Institute, Romania
Bioactive compounds existing in the Capsicum genus, particularly capsaicinoids, provide many therapeutically uses due to
its anti-inflammatory properties, to treat chronic pain, such as rheumatoid arthritis and neuralgia, and due to its anticancer,
antimicrobial and antioxidant activity. The pungent metabolites in the fruits of Capsicum species are called capsaicinoids,
and among the most abundant of these components are capsaicin and dihydrocapsaicin, which are responsible for about
90% of total pungency. Other important components resulting from the extraction of oleoresins are carotenoids (mainly
capsanthin and capsorubin), which are widely used in the food industry, both because of their coloring and their antioxidant
characteristics. The amount of capsaicinoids in peppers varies depending on the stage of maturity, variety used, cultivation
conditions, nutrients soil and water stress. The capsaicinoids begin to accumulate in the early stages of fruit development and
they reach a maximum rate as the fruit matures. The main objective of this study had involved the extraction of capsaicinoids
from three Capsicum varieties, such as Guindilla Larga Roja, Fresno and Congo Trinidad, in order to obtain a pharmaceutical
product for topical use. The realization of a topical formulation containing capsaicin, known for its analgesic action and local
vasodilator, is a viable alternative in pain therapy. Capsaicinoids were identified in all extracts with concentration ranging
from 0.3 to 0.7% (dry weight) and the best results were obtained with 96% ethanol as solvent comparing with methanol and
acetonitrile, using Soxhlet extraction.
Recent Publications:
1. Dang Y Y, Zhang H and Xiu Z L (2014) Three -liquid-phase extraction and separation of capsanthin and capsaicin
from Capsicum annuum L. Czech J. Food Sci. 32: 109-114.
2. Anwar E F and Ramadon D H (2014) Formulation and evaluation of gel and emulgel of chili extract (Capsicum
frutescens L.) as topical dosage forms. International Journal of Pharmacy and Pharmaceutical Sciences. 6: 13-16.
3. Islam MdA, Scharma S S, Sinha P, Negi M S, Neog B and Tripathi S B (2015) Variability in capsaicinoid content in
different landraces of Capsicum cultivated in north-eastern India. Scientia Horticulturae. 183: 66-71.
4. Musfiroh I, Treesyeangelina M and Muchtaridi M (2013) Capsaicin level of various Capsicum fruits. International
Journal of Pharmacy and Pharmaceutical Sciences 5: 248-251
5. Sganzerla M, Janclei P C, Tavares de Melo A M and Godoy H T (2014) Fast method for capsaicinoids analysis from
Capsicum Chinese fruits. Food Research International. 64: 718-725
Biography
Roxana Madalina Stoica is a Researcher at the National Institute for Chemical-Pharmaceutical Research and Development-ICCF, Bucharest, Romania, in the
Pharmaceutical Biotechnology Department. She has obtained her PhD in the field of Biotechnology and her research was focusing on the obtaining of biologically
active principles from vegetal sources.
Roxana Madalina Stoica et al., J Proteomics Bioinform 2017, 10:12(Suppl)
DOI: 10.4172/0974-276X-C1-110