Abstract

The synergic retardation effects of both total caps aicinoids and phenolic extracts from some hot chilli peppers on the autoox idation kinetics of oxymyoglobin

Author(s): Chatrachatchaya Choichayapong 1 , Warunee Thongdee 1 , Weeranuch Khottawong 1 , Suchila Techawongstien 2 and Saksit Chanthai 1, *

Both of total capsaicinoids and phenolic compounds were extracted from hot chilli pepper by magnetic s tirring method using 90% methanol (at 60 ° C for 2 h) and 90% acidified (0.05% HCl) methanol ( at ambient temperature) as the extraction solvents, respectively. The capsaici noids contents in the extract of eight chilli sampl es were found in the range of 63.76-106.6 mg/g DW with some residual phenolics containing of 16.56-21.91 mg/g DW. For t otal phenolics extraction, the phenolic contents were al most found in the range of 27.99-39.03 mg/g DW, but the ranges of capsaisinoids still resembled (59.02-113.8 mg/gD W). Thus, these extracts gave rather fixed ratios o f both total phenolic antioxidants. For application, the autooxi dation kinetics of oxymyoglobin (oxyMb) in the pres ence of both capsaicinoids and phenolic compounds in the extract s was monitored at 581 nm for 2 h using freshly pre pared oxyMb solution. The results showed that the crude e xtracts could retard effectively the autooxidation reaction of oxyMb. Their observed first-order rate constant (*k obs ) ratios in the presence of the extracts for both c apsaicinoids and phenolic compounds were found in the same range between 0.38-0.50 h -1 and 0.29-0.48 h -1 , respectively, with respect to those of control. It is, therefore, impl ied that the phenolic antioxidants in hot chilli ca n keep serving this stabilized function on the oxygen storage of the pr otein in muscle.

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