Capsaicin, Dihydrocapsaicin Content and Antioxidants Properties of Habanero Pepper (Capsicum chinense Jacq.) Oleoresin During Storage

Abstract

The objective of the present study was to evaluate the capsaicin (CAP) and dihydrocapsaicin (DHC), total phenolic content (TPC) as well as antioxidants properties of Habanero pepper (Capsicum chinense Jacq.) oleoresin (HPO) during storage. Identification and quantification of CAP and DHC were performed by HPLC, while TPC and antioxidant activity by ABTS and DPPH were by spectrophotometry. Retention time of CAP and DHC was 19.23 and 20.47 min, respectively. During storage, CAP and  TPC remained stable until day 35 (14.35 to 15.72 mg CAP/g HPO and 29.13 to 28.31 mg GAE/mL HOP, respectively), while DHC had similar values (11.45 - 9.61 mg CAP/g HPO) (p>0.05) through storage time. On the other hand,  antioxidant activity by ABTS and DPPH decreased from day 15 (6.08 µmol TE/mL)  and 35 (10.18 µmol TE/mL), respectively. The results showed that CAP, DCH and TP were stable for more than a month of storage.