Multifaceted study of biquinho pepper (Capsicum chinense): chemical composition, antioxidant activity, bioacessibility, effect on cellular cholesterol uptake and application in a food product.

• Grant number: 22/05794-4
• Support Opportunities: Regular Research Grants
• Duration: November 01, 2023 - October 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Alexandra Christine Helena Frankland Sawaya
• Grantee: Alexandra Christine Helena Frankland Sawaya
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Elizabeth Aparecida Ferraz da Silva Torres ; Fernando Cesar Sala ; Geni Rodrigues Sampaio ; Leandro Wang Hantao ; Margarida Goréte Ferreira do Carmo ; Paulo César Pires Rosa ; Tatiana Saldanha ; Veridiana Vera de Rosso

Abstract

Introduction: Bioactive natural products traditionally used by the population provide strategies for the control and prevention of diseases and may even be incorporated into industrialized foods, replacing additives or improving their nutritional value. Objectives: To determine the (qualitative and quantitative) composition of bioactive compounds of biquinho pepper (Capsicum chinense Jacquin, Solanaceae), evaluating their bioaccessibility and action in the uptake of cholesterol in in vitro models, as well as to develop a food product incorporating these extracts for antioxidant purposes. Methods: The composition and antioxidant activity of different cultivars of biquinho pepper (capsaicinoids, carotenes, flavonoids and phenolics will be determined by liquid chromatography with diode array detectors and mass spectrometry) will be initially evaluated to determine the most promising one based on low pungency and elevated contents of bioactive components. After digestion of the extract, the Caco-2 intestinal cell model will be used to determine which components are absorbed by cells and how they affect the inhibition of intestinal cholesterol absorption. Tests will be performed on: inhibition of micellar solubilization of cholesterol, interaction with micellar phosphatidylcholine, binding with bile acids and inhibition of pancreatic lipase. The gene expression and protein content of cholesterol transporters, LXR-± and LDL receptors in Caco-2 intestinal cells will be determined. Mayonnaise formulations (control, with the addition of black pepper and BHT) will be prepared and their lipid oxidation, colour and pH will be evaluated. Expected results: determine the composition and bioaccessibility of different classes of compounds, their participation in mechanisms relevant to cholesterol metabolism and incorporate these extracts for antioxidant purposes in mayonnaise. (AU)