Estudo das biomoléculas do Capsicum Annuum via UV-Vis, PAS e TDDFT.

Abstract

In this work, the biomolecules present in Capsicum Annuum (pepper) and the effects that some solvents cause on them are studied. Peppers are fruits made up of a complex set of biomolecules in which we find carotenoids and chlorophylls, these two types of biomolecules contribute to these fruits having different colors. The study and analysis of these sets of biomolecules was carried out on samples in-natura, juice and solutions prepared in water (H2O), alcohol (OH), alcohol mixed with hydrochloric acid (OH-HCl) in the proportion of 10:1, respectively, and hexane. Among the complexities of the colors of the peppers, green, yellow, orange and red peppers were chosen. In this sense, experimental techniques of conventional UV-Visible and Photoacoustic spectroscopy were used, which make it possible to obtain information on the electronic transitions between the HOMO-LUMO molecular orbitals of these biomolecules, these techniques have different detection principles enabling more robust experimental results. In addition, computational simulations were carried out using the TDDFT method, where absorption spectra of some of these biomolecules were obtained, the information obtained from these absorption spectra are used to compare the results obtained experimentally.