Chemical study and anti-inflamatory activity of Capsicum chacoense (solanaceae). Comparative analysis with two kwon species of capsicum

PAULA LOPEZ; SUSANA GORCZALZANY; CRISTINA ACEVEDO; ROSARIO ALONSO; GRACIELA FERRARO

Brazilian Journal of Pharmacognosy

Sociedade Brasileira de Farmacognosia/Brazilian Society of Pharmacognosy

Lugar: Curitiba - PR – Brasil -; Año: 2012 vol. 22 p. 455 - 458

0102-695x

Abstract: Capsicum species, Solanaceae, have been used for centuries as food additives by populations of different regions of the world. Capsaicin (trans-methyl- N-vainillyl-nonenamide) is the main pungent compound extracted from the red hot pepper fruit (Capsicum spp.). The capsaicin content was determined by means of a HPLC method. The results showed that Capsicum chacoense Hunz., contains similar amounts of capsaicin (13.9 mg/100 g of dry fruit) in comparison with Capsicum baccatum L. (12.6 mg/100 g) and Capsicum annum L. (10.1 mg/100 g). Dichloromethane (CH2Cl2) and ethanol (EtOH) extracts of C. chacoense) elicited a 46% and38 % of inhibition on the arachidonic acid (AA) pathway in ear edema respectively while the CH2Cl2 and EtOH extracts of C. baccatum inhibited 52% and 35% the arachidonic acid response espectively.