A modern purification by accelerated solvent extraction and centrifugal partition chromatography and biological evaluation of capsaicin from Capsicum chinense

Hoang  Thanh Duong; Do Thi  Thuy Linh; Le  Xuan Duy; Tran Thanh Ha; Nguyen  Cao Cuong; Phung  Van Trung; Nguyen  Minh Khoi; Le Quang Thao; Do  Huu Nghi; Nguyen  Tuan Hiep

doi:10.14719/pst.2684

Authors

Hoang Thanh Duong National Institute of Medicinal Material, Hanoi, 10000 https://orcid.org/0000-0003-3501-3410
Do Thi Thuy Linh National Institute of Medicinal Materials, Hanoi, 10000 https://orcid.org/0000-0002-2396-9303
Le Xuan Duy National Institute of Medicinal Materials, Hanoi, 10000 https://orcid.org/0000-0001-5615-957X
Tran Thanh Ha National Institute of Medicinal Materials, Hanoi, 10000 https://orcid.org/0009-0002-4559-8643
Nguyen Cao Cuong Yersin University, Lam Dong, 67000 https://orcid.org/0000-0003-2190-6648
Phung Van Trung Vietnam Academy of Science and Technology, Hanoi, 10000 https://orcid.org/0000-0003-3658-0812
Nguyen Minh Khoi National Institute of Medicinal Materials, Hanoi, 10000 https://orcid.org/0000-0002-0905-8781
Le Quang Thao National Institute of Drug Quality Control, Hanoi, 10000 https://orcid.org/0009-0009-6305-1263
Do Huu Nghi Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, 10000 https://orcid.org/0000-0002-6272-0922
Nguyen Tuan Hiep National Institute of Medicinal Materials, Hanoi, 10000 https://orcid.org/0000-0001-8836-8480

DOI:

https://doi.org/10.14719/pst.2684

Keywords:

Capsicum chinense, capsaicin, accelerated solvent extraction, centrifugal partition chromatography, anti-inflammatory

Abstract

A special alkaloid compound known as capsaicin, which can only be found in the fruit of the Capsicum plant, was isolated and tested for its anti-inflammatory activity. The purpose of this work is to establish a simple and quick approach for capsaicin purification utilizing centrifugal partition chromatography (CPC) as well as an effective method - accelerated solvent extraction (ASE), for extracting capsaicin from Capsicum chinense. After purification, capsaicin was validated by HPLC-DAD at 281 nm to be > 90% purity. The in vivo anti-inflammatory activity of the isolated capsaicin was also investigated, and the IC50 value of the capsaicin was determined to be 57.61 µg/mL. The current work emphasizes how an ASE and CPC system may combine to extract high-purity capsaicin from Capsicum chinense, which have the anti-inflammatory activity, as we evaluated in the experiment.

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