Nutritional Composition, Capsaicin Content and Enzyme Inhibitory Activities from “Bang Chang” Thai Cultivar Chili Pepper (Capsicum annuum Var. acuminatum) after Drying Process

Abstract

Chili pepper cultivars come in a broad variety of tastes, colors, sizes, and spiciness levels due to various growth conditions. The significance of different chili peppers and other spices in Thai cuisine may be seen in dishes. This study evaluated the nutritional composition and capsaicin content from “Bang Chang” Thai cultivar chili pepper after drying, and the inhibition of lipase, tyrosinase and elastase enzymes from its oil and ethanol extracts. The nutritional composition of sun-dried chili pepper was high dietary fiber and beta-carotene, which were significantly high amount portion of Thai recommended dietary intake (RDI). According to calculations and definitions, “Bang Chang chili pepper” is a non-pungent Capsicum (0-700 SHU) since it contains a low amount of capsaicin. Total phenolic content was more abundant in ethanol extract (2.50 ± 0.13 mg GAE/g) than oil extract (1.05 ± 0.05 mg GAE/g). Compared to the positive control orlistat (IC50 = 3.26 ± 0.28 mg/mL), an anti-lipase drug, ethanol extract was 2.0 times more lipase inhibitory. In addition, ethanol extract was mildly anti-tyrosinase, while oil extract was non-activity. The anti-lipase activity of ethanol extract was due to phenolic content rather than capsaicin contained and this enzyme inhibition may act on active site. We found that ethanol extract of “Bang Chang” cultivar chili pepper yielded higher TPC content and more effective anti-lipase than oil extract. The finding provided benefits on applying this chili pepper on anti-lipase use and weight management.