Optimization of extraction and analysis of no pungent analogs of capsaicinoids (Capsinoids)

• Grant number: 12/22053-6
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate (Direct)
• Start date: March 15, 2013
• End date: November 14, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Helena Teixeira Godoy
• Grantee: Janclei Pereira Coutinho
• Supervisor: Miguel Palma Lovillo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Universidad de Cádiz, Cádiz (UCA), Spain
• Associated to the scholarship: 11/15431-1 - Study of variation on levels of capsaicinoids, capsinoids, carotenoids total phenolic and antioxidant capacity of Capsicum chinense pepper in differents maturity stages and harvest season, BP.DD

Abstract

In Brazil are major exports of pepper, this being one of the country's most exported vegetables, representing 13.5% of total export value of this type of product, placing it second in terms of revenue in export values of vegetables. The consumption of fresh pepper in Brazil is still relatively small, its greatest use is in the food industry, where it is used as flavoring, coloring and flavoring in sauces, soups, processed meats, snacks, sweets and some alcoholic beverages. Capsaicinoids is assigned to the feeling of poignancy (stinging, burning), characteristic taste of pepper, and responsible for their acceptance or rejection. From the functional point of view, this class of compounds show antioxidant, anticancer, analgesic, anti-inflammatory, antimutagenic among others. Some varieties of peppers have a variation of capsaicinoids, called capsinoides. The capsinoides have a small structural change in relation to the capsaicinoids which gives no pungent flavor, but without losing the biological activities. The study of capsinoides becomes important to meet a group of people who want to benefit from the functionality of peppers, but they have a dietary restriction caused by pungent taste sensitivity. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

COUTINHO, JANCLEI P.; BARBERO, GERARDO F.; AVELLAN, ORETO F.; GARCES-CLAVER, A.; GODOY, HELENA T.; PALMA, MIGUEL; BARROSO, CARMELO G.. Use of multivariate statistical techniques to optimize the separation of 17 capsinoids by ultra performance liquid chromatography using different columns. Talanta, v. 134, p. 256-263, MAR 1 2015. (12/22053-6, 11/15431-1, 10/19863-0)