Capsaicin content and anticancer activity of crude extract from Capsicum annuum L.

Abstract

Capsaicinoid is a secondary metabolite produced in green and red chilies. Capsaicin (8-methyl-N-vanillyl-6-nonenamide), the main capsaicinoids, has been linked with anticancer activities through the mechanisms that are not completely understood. Furthermore, intraspecific variability of capsaicinoids is a hindrance for phamaceutical application. In this study, the dried chili fruits of Capsicum annuum L. cv. Jinda and cv. Cayenne were extracted with acetonitrile and the capsaicin contents were determined with high performance liquid chromatography (HPLC). As a result, the capsaicin content of Jinda was 75.145±1.418 mg/g dry weight and Cayenne was 1.267±0.094 mg/g dry weight. Furthermore, the crude extracts (100-500 μM capsaicin equivalent) were applied to cervical cancer cells (SiHa) for anticancer potentiality evaluation. Viability assay showed no anticancer activity when SiHa cells were treated with Jinda crude extracts. This may be that other secondary metabolites presenting in chili crude extract conceal anticancer properties of capsaicin. Thus, further studies, e.g. viability assay using pure capsaicin and antioxidant activity of chili crude extract, are required for better comprehension.