Identification and quantification bioactive compounds on liquid extract of Capsicum chinense jacq. biquinho variety: Standardization and quality control is frontier to acceptance of herbal products on market

Introduction: The peppers of the Capsicum genus (Solanaceae ) are originating in the Americas and have aroused great interest from cosmetics and food industries because these species are rich in antioxidant compounds. Objectives: The aim of the present study was to develop and characterize the liquid extract of Capsicum chinense Jacq. Biquinho variety standardized in capsanthin. Materials and Methods: The liquid extract of the pepper was obtained by percolation and characterized about the solids content, pH, density and viscosity. Subsequently, the total carotenoids were determined by spectrophotometry in the pepper liquid extract, and an analytical method by high performance liquid chromatography was validated to quantify the capsanthin in the same sample.Results: The extract showed the following physicochemical properties: 19.16% ±1.03% (w/w) to solids content, a pH of 3.7 ± 0.06, density of 1.040 ± 0.0014 g/mL, and a viscosity of 3.22 mPas. The concentration of total carotenoids was 84.403 mg expressed as β-carotene/100 g of the extract. Conclusion: The analytical method developed was considered simple, fast, selective, linear (in the range of 0.48 to 7.2 μg/mL for the liquid extract), precise, exact, and robust, and the found content of capsanthin was 1.13%. The analytical method used for the quantification of capsanthin was validated, proving the simplicity and speed of analysis of the evaluated sample.