biquinho

Ultrasound emulsification of biquinho pepper (Capsicum chinense) extracts obtained by supercritical fluid extraction as an alternative to increase itsbioactivity

Compounds similar to capsaicinoids, so-called capsinoids, have been recenlty identified in the biquinho peppers (Capsicum chinense). The capsinoids have biological activities such as the prevention of tumorigenesis; increase energy expenditure and induction of fat burning. These compounds are non-pungency, in contrast to the capsaicinoids, which makes their use attractive for the pharmaceutical and food industries. One possible way to increase the bioactivity - by increasing antioxidant capacity, the cytotoxicity in tumor cells and antibacterial activity - is the development of emulsified systems using techniques at high pressure and assisted by ultrasound. Thus, the main objective of this work is to obtain mini-emulsions, that enhance the activities of the beak pepper extracts in order to exploit the economic potential of this raw material native to Brazil. To achieve this goal, it will be used the knowledge in high pressure processes for obtaining extracts and emulsification by ultrasound of LAPEA, in partnership with ThoMSon Laboratory of Mass Spectrometry, headed by Prof. Dr. Marcos Eberlin, engaged in the identification of compounds by mass spectrometry, with equipments to enable the identification of molecules. The specific objectives are to characterize the classes of compounds of the biquinho pepper extracts, obtain extracts by supercritical fluid technology, followed by the formation of emulsions by ultrasound emulsification and finally checking the hypothesis that emulsified systems increment the antioxidant capacity, cytotoxicity and antibacterial activity of supercritical extracts of biquinho peppers.

Financing agency: FAPESP (2015/18119-0)