Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

Hector Emmanuel Cortés-Ferré,Daniel Guajardo-Flores,Janet Alejandra Gutierrez-Uribe,Gregorio Romero-De La Vega

doi:10.3389/fsufs.2020.588534

Hector Emmanuel Cortés-Ferré, Daniel Guajardo-Flores + Show 2 more

Open Access

https://doi.org/10.3389/fsufs.2020.588534

Copy DOI

Abstract

The hot chili pepper industry represents one of the most important staple foods in Mexico and many Asian countries. Nowadays, large amounts of waste materials are produced from the pepper supply chain that could be used as a source to obtain nutraceuticals. Among the most common and important bioactive compounds contained in pepper residues are the capsaicinoids, which are the responsible of the pungency of the pepper. Capsaicinoids, mainly capsaicin, may ameliorate obesity, gastric disorder, diabetes, cardiovascular diseases, cancer, rhinitis, asthma, immune system diseases, and important viral diseases as the recent COVID-19. The aim of this review is to review the industrial process for the extraction of capsaicinoids ingredients from pepper residues and to examine the relation of the capsaicin and other chili pepper phytochemicals to prevent and treat chronic diseases explained through the key role of the TRPV1 receptor. The extraction and incorporation of these compounds into nutraceutical formulations depend mainly on the development of new methods to improve not only the yield of a particular compound but the validation of the bioactivity and phytochemical characterization.

Highlights

The annual production of chili peppers is about 3.2 millions of ton that correspond to the 3.5% of the Mexican agricultural Gross Domestic Product (GDP) (SAGARPA, 2017)
Santos et al (2015) improved the yield of extraction up to 77% compared to regular supercritical fluid extraction (SFE) (Table 1)
The molecular docking results of capsaicin with RNA dependent RNA polymerase (RdRp) showed a free energy of binding of −7.3 kcal/mol, similar to remdessivir drug with a value of −9.0 Kcal/mol (Elfiky, 2020). These results suggest that capsaicin may be used as COVID-19 antiprotease drug to prevent the viral replication of SARS-CoV-2

Summary

Introduction

The annual production of chili peppers is about 3.2 millions of ton that correspond to the 3.5% of the Mexican agricultural Gross Domestic Product (GDP) (SAGARPA, 2017). The industry related with chili pepper production increased in other countries where this condiment is relevant for their gastronomy and other cultural purposes. The exportations of dry crushed chili pepper of countries like India, China, or Spain represent 6 billion USD of the global production and correspond to 65% of the chili pepper exportations (Carmona, 2013). In Mexico, chili peppers are the most important cultivars for exportation, where 29.71% of the total production go to international market, mainly USA, Canada, and Guatemala (SAGARPA, 2017). In order to guarantee this exportation, these products must meet rigorous quality criteria and a big amount of material is discarded. These crop waste materials correspond to 18.4% of the total

Objectives

Findings

Conclusion