Background

Treating obesity requieres multidisciplinary approaches focused on lifestyles, medical status, dietetic behaviours, etc. The interest of using phytochemical compounds that helps in weight-loss process has been present since decades ago. Capsaicinoids has shown an interesting thermogenic effect that may be useful into the obesity complex treatment. Encapsulation is important for its application in the development of protection systems for bioactive components, like capsaicinoids, in order to preserve and ensure its biological properties.

Methods

The objective of this work was the encapsulation of capsaicinoids from Capsicum chinense as a model for a controlled release of thermogenic compounds. The specific objectives were developed through in vitro tests: a) obtaining the aqueous extract of capsaicinoids, b) quantification of phytochemicals, c) antioxidant activity: uptake of free radicals and chelating capacity of prooxidant cations, d) Anti-inflammatory activity: inhibition of ovalbumin denaturation, membrane stabilization test, protease inhibitory activity.The following methodologies were followed in order to achieve the specific objectives: Solid-liquid extraction for phenolic quantification; flavonoids and capsaicinoids analysis; radical scavenging assay and membrane stabilization test.

Results

The results obtained in the extract indicate the presence of 9.08 mg gálic acid/mL (as phenolyc compounds), 80.38 mg catechin/mL (as flavonoids compounds) and 477 mg/g capsaicinoids. For the antioxidant capacity test, a Radical scavenging (IC50) value of 1.94 ng/mL was obtained; Finally, for the anti-inflammatory test a Membrane stabilization (IC50) value of 23.54 mg/mL was achieved. The in vitro tests indicated antioxidant and anti-inflammatory activity at dose-dependent manner.

Conclusions

Bioactivity of the extract enhances its potential use as a bioactive compound for obesity and obesity-related diseases treatment, reducing the prooxidant effect and increasing the thermogenic activity.