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Zhang W, Zhou C, Zhou F, Zalán Z, Shi H, Kan J, Cai T, Chen K. Determination of twelve neonicotinoid pesticides in chili using an improved QuEChERS method with UPLC-Q-TOF/MS. Food Chem 2024; 452:139463. [PMID: 38718451 DOI: 10.1016/j.foodchem.2024.139463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 04/21/2024] [Accepted: 04/21/2024] [Indexed: 06/01/2024]
Abstract
In this study, a QuEChERS method based on citrate was developed and utilized for the analysis of twelve neonicotinoid pesticides in fresh red chilies, fresh green chilies, and dried chilies, coupled with ultra-high performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-Q-TOF/MS). In the sample preparation, acetonitrile containing 1% formic acid was used as the extraction solvent. Anhydrous sodium sulfate replaced the traditional anhydrous magnesium sulfate for water removal, effectively eliminating the issues of salt caking. Graphitized carbon black, octadecyl silica, and primary secondary amine were used as cleaning agents. The method showed good sensitivity, with the limits of quantification below 0.03 mg/kg for fresh chilies and below 0.15 mg/kg for dried chilies. Values of matrix effects ranged from -19.5% to 8.4%, and the recovery was 86.9% - 105.2%. The analytical method provided an effective tool for the high throughput detection of neonicotinoid pesticide residues in multiple chili matrices.
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Affiliation(s)
- Wenhua Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Chunjie Zhou
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing Institute for Food and Drug Control, No. 1, Chunlan 2(nd) Road, Yubei District, Chongqing 401121, PR China
| | - Fenglan Zhou
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Zsolt Zalán
- China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, Buda Campus, Villányi str. 29-43, Budapest H-1118, Hungary
| | - Hui Shi
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China.
| | - Kewei Chen
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing Institute for Food and Drug Control, No. 1, Chunlan 2(nd) Road, Yubei District, Chongqing 401121, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China.
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Poudyal D, Joshi BK, Zhou R, Ottosen CO, Dahal KC. Evaluating the physiological responses and identifying stress tolerance of Akabare chili landraces to individual and combined drought and heat stresses. AOB PLANTS 2023; 15:plad083. [PMID: 38106642 PMCID: PMC10721449 DOI: 10.1093/aobpla/plad083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Accepted: 11/28/2023] [Indexed: 12/19/2023]
Abstract
Abstract. Akabare chili (Capsicum annuum) contributes to Nepalese rural livelihoods but suffers from low productivity due to various abiotic stresses including drought and heat. This study aimed to assess the physiological responses of Akabare chili landraces to heat and drought stress, individually and together, and to identify stress-tolerant genotypes in the early vegetative stage. Selected eight Akabare chili landraces and chili variety 'Jwala' were subjected to control (30/22 °C day/night) and heat stress (40/32 °C) conditions with irrigation, and drought stress (30/22 °C) and combined drought-heat stress conditions without irrigation for 7 days, followed by a 5-day recovery under control condition. Stress-tolerant landraces showed better performance compared to sensitive ones in terms of efficacy of PS II (Fv/Fm), transpiration rate (E), net photosynthetic rate (PN), stomatal conductance (gs), leaf temperature depression, water use efficiency (WUE) and the ratio of stomata pore area to stomata area under stress conditions, resulting in improved biomass. Although all genotypes performed statistically similar under control conditions, their responses Fv/Fm, PN, E, gs and WUE were significantly reduced under thermal stress, further reduced under drought stress, and severely declined under the combination of both. Total biomass exhibited a 57.48 % reduction due to combined stress, followed by drought (37.8 %) and heat (21.4 %) compared to the control. Among the landraces, C44 showed the most significant gain in biomass (35 %), followed by DKT77 (33.48 %), while the lowest gain percentage was observed for C64C and PPR77 during the recovery phase (29 %). The tolerant landraces also showed a higher percentage of leaf cooling, chlorophyll content and leaf relative water content with fewer stomata but broader openings of pores. The study identifies potential stress-tolerant Akabare chili landraces and discusses the stress-tolerant physiological mechanisms to develop resilient crop varieties in changing climates.
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Affiliation(s)
- Damodar Poudyal
- Postgraduate Program, Institute of Agriculture and Animal Science, Tribhuvan University, Kirtipur-10, 44618 Kathmandu, Nepal
| | - Bal Krishna Joshi
- National Agriculture Genetic Resource Center, Nepal Agriculture Research Council, Khumaltar, 44700 Lalitpur, Nepal
| | - Rong Zhou
- College of Horticulture, Nanjing Agriculture University, Weigang No.1, 210095 Nanjing, China
| | - Carl-Otto Ottosen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Kishor Chandra Dahal
- Postgraduate Program, Institute of Agriculture and Animal Science, Tribhuvan University, Kirtipur-10, 44618 Kathmandu, Nepal
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Yasin M, Li L, Donovan-Mak M, Chen ZH, Panchal SK. Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases. Foods 2023; 12:foods12040907. [PMID: 36832982 PMCID: PMC9956217 DOI: 10.3390/foods12040907] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/15/2023] [Accepted: 02/15/2023] [Indexed: 02/23/2023] Open
Abstract
Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial, anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties. These compounds are primarily synthesised in the placenta of the fruit and then transported to other vegetative parts. Different varieties of capsicum and chillies contain different capsaicinoid concentrations. As capsicums and chillies are grown extensively throughout the world, their agricultural and horticultural production leads to significant amount of waste generation, in the form of fruits and plant biomass. Fruit wastes (placenta, seeds and unused fruits) and plant biowaste (stems and leaves) can serve as sources of capsaicinoids which can provide opportunities to extract these compounds for development of nutraceutical products using conventional or advanced extraction techniques. Capsaicin and dihydrocapsaicin are two most abundantly found pungent compounds. Considering the health benefits of capsaicinoids, these compounds can help in reducing metabolic disease complications. The development of an advanced encapsulation therapy of safe and clinically effective oral capsaicinoid/capsaicin formulation seem to require evaluation of strategies to address challenges related to the dosage, limited half-life and bioavailability, adverse effects and pungency, and the impacts of other ligands antagonising the major capsaicinoid receptor.
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Păucean A, Kádár CB, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Socaci SA, Man S, Chiș MS, Pop A, Tanislav AE, Mureșan V. Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production. Foods 2022; 11:foods11223716. [PMID: 36429308 PMCID: PMC9689597 DOI: 10.3390/foods11223716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57-12.20%) and acetic acids (3.39-4.10%) were recorded. Vitamin C content was identified in the range of 398-1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302-771 mg/100 g. Total carotenoid content was identified between 544-2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.
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Affiliation(s)
- Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
- Correspondence:
| | - Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Sonia-Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anda E. Tanislav
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
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Shi T, Liu X, Xue Y, He F, Dang Y, Sun D. Enhancement of denitrifying anaerobic methane oxidation via applied electric potential. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 318:115527. [PMID: 35759969 DOI: 10.1016/j.jenvman.2022.115527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 06/09/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
In this study, single-chamber three-electrode electrochemical sequencing batch reactor (ESBR) was set up to investigate the impact of applying potential on denitrifying anaerobic methane oxidation (DAMO) process. When the applied potential was +0.8 V, the conversion rate of nitrite to nitrogen was superior to those of other potentials. With the optimal potential of +0.8 V for 60 days, the nitrite removal rate of ESBR could reach 3.34 ± 0.28 mg N/L/d, which was 4.5 times more than that of the non-current control (0.74 ± 0.16 mg N/L/d). The DAMO functional bacteria Candidatus Methylomirabilis exhibited noticeable enrichment under applying potential, and its functional gene of pmoA was significantly expressed. Through untargeted LC-MS metabolomics analysis, applied potential was shown to affect the regulation of prior metabolites including spermidine, spermine and glycerophosphocholine that were related to the metabolic pathways of glycerophospholipid metabolism and arginine and proline metabolism, which had positive effects on DAMO process. These results show that applying electric potential could be a useful strategy in DAMO process used for methane and nitrogen removal.
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Affiliation(s)
- Tianjing Shi
- Beijing Key Laboratory for Source Control Technology of Water Pollution, Engineering Research Center for Water Pollution Source Control and Eco-remediation, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China
| | - Xinying Liu
- Beijing Key Laboratory for Source Control Technology of Water Pollution, Engineering Research Center for Water Pollution Source Control and Eco-remediation, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China
| | - Yiting Xue
- Beijing Key Laboratory for Source Control Technology of Water Pollution, Engineering Research Center for Water Pollution Source Control and Eco-remediation, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China
| | - Fang He
- Beijing Key Laboratory for Source Control Technology of Water Pollution, Engineering Research Center for Water Pollution Source Control and Eco-remediation, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China
| | - Yan Dang
- Beijing Key Laboratory for Source Control Technology of Water Pollution, Engineering Research Center for Water Pollution Source Control and Eco-remediation, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China
| | - Dezhi Sun
- Beijing Key Laboratory for Source Control Technology of Water Pollution, Engineering Research Center for Water Pollution Source Control and Eco-remediation, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China.
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Romero-Luna HE, Colina J, Guzmán-Rodríguez L, Sierra-Carmona CG, Farías-Campomanes ÁM, García-Pinilla S, González-Tijera MM, Malagón-Alvira KO, Peredo-Lovillo A. C apsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 60:1-11. [PMID: 36091639 PMCID: PMC9441016 DOI: 10.1007/s13197-022-05578-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/16/2022] [Accepted: 08/26/2022] [Indexed: 12/01/2022]
Abstract
Capsicum spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antioxidant, anti-inflammatory, antiseptic, and antimicrobial properties. The antimicrobial activity is the most studied property due to its effectiveness against pathogenic species, however, few studies have focused on the mechanisms of action involved. Therefore, this review discusses the effects generated by the CFs compounds on the viability and metabolism of microorganisms, highlighting the mechanisms by which these compounds exert their antimicrobial effects. The information provided shows that CFs are mainly source of capsaicinoids and phenolic compounds responsible for the inhibition of bacteria, yeasts, and fungi, through an increase in the permeabilization of the membrane and cell wall. Also, these compounds show an antiviral effect associated with the inactivation of virus binding proteins, preventing their replication and infection. Despite this, there is still a lack of information about the mechanisms that regulate the interactions between CFs compounds and food-important-microorganisms. Therefore, future research should focus on new antimicrobial compounds from CFs for their subsequent use against novel infectious agents, mainly virus of importance in health such as SARS-CoV-2.
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Affiliation(s)
- Haydee Eliza Romero-Luna
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Jhoana Colina
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - Lorena Guzmán-Rodríguez
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Celia Gabriela Sierra-Carmona
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | | | - Santiago García-Pinilla
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - María Margarita González-Tijera
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Karen Otilia Malagón-Alvira
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - Audry Peredo-Lovillo
- Facultad de Ciencias Químicas, Universidad Veracruzana, Oriente 6 1009, Rafael Alvardo, CP 94340 Orizaba, Veracruz México
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Kádár CB, Păucean A, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Man S, Chiș MS, Drețcanu G. Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.-Stage towards a Product with Technological Application. PLANTS (BASEL, SWITZERLAND) 2022; 11:1080. [PMID: 35448807 PMCID: PMC9025496 DOI: 10.3390/plants11081080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/07/2022] [Accepted: 04/13/2022] [Indexed: 06/14/2023]
Abstract
Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20 °C. The unfermented (UCP) and fermented chili pastes (FCP) were both subjected to physicochemical and microbiological characterization consisting of capsaicinoid, ascorbic acid, short-chain organic acids, phenolic compounds, and simple sugars analysis. Cell viability for Lactic Acid Bacteria (LAB) and Leuconostoc was determined before and after fermentation. Results indicate that capsaicinoids are very stable compounds, as notable differences between unfermented and fermented samples could not be seen. Carolina Reaper and Fatalii cultivars were amongst the most pungent, whereas Cherry, Cayenne, and Bulgarian types were low to moderate in pungency. Average loss of total ascorbic acid was 19.01%. Total phenolic compounds ranged between 36.89−195.43 mg/100 g for the fresh fruits and 35.60−180.40 mg/100 g for the fermented product. Losses through fermentation were not significant (p < 0.05). Plate counts indicated low initial numbers for LAB in the fresh samples, values ranging between 50−3700 CFU/g (colony-forming units). After fermentation, day 21, concentration of LAB (3.8 × 106−6.2 × 108 CFU/g) was high in all samples. Fermented chilies paste with enhanced biochemical and bacterial properties might further be used in the technology of vegetable (brining) or meat (curing) products, processes that generally involve the fermenting activity of different microorganisms, especially (LAB). Thus, the purpose of this research was the investigation of biochemical and microbial transformations that naturally occur in fermented chilies with a future perspective towards technological applications in cured meat products.
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Affiliation(s)
- Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania;
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Georgiana Drețcanu
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
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Ahmad R, Alqathama A, Aldholmi M, Riaz M, Abdalla AN, Mostafa A, Al-Said HM, Alqarni AM, Ullah R, Asgher SS, Amir M, Shaaban H, Ahmad W. Gas Chromatography-Mass Spectrometry (GC-MS) Metabolites Profiling and Biological Activities of Various Capsicum annum cultivars. PLANTS (BASEL, SWITZERLAND) 2022; 11:1022. [PMID: 35448750 PMCID: PMC9025676 DOI: 10.3390/plants11081022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/23/2022] [Accepted: 03/31/2022] [Indexed: 06/14/2023]
Abstract
This study evaluates the quality variation for twenty-seven capsicum fruit (CF) samples, in terms of their volatile oil composition and biological activities. The GCMS analysis revealed the presence of seventy one chemical compounds from different chemical classes with an average (%) composition of: 26.13 (alcohols) > 18.82 (hydrocarbons) > 14.97 (esters) > 3.08 (ketones) > 1.14 (others) > 1.07 (acids) > 0.72 (sugar) > 0.42 (aldehydes) > 0.15 (amino compounds). Alcohols and hydrocarbons were the most abundant in these CF samples with 1-Decanol, 2-octyl- and docosanoic acid, docosyl ester as the major components, respectively. The % inhibition in cytotoxicity assays was observed in the range of 9−47 (MCF7) and 4−41 (HCT116) whereas, the zone of inhibition (mm) for the antimicrobial activity was found to be 0.0−17 (P. aeruginosa) > 0.0−13 (E. coli and S. aureus). Moreover, the samples with the largest zone of inhibition in the agar-well-diffusion method (C16, C19, and C26) upon further evaluation presented the least MIC and MBC values against P. aeruginosa with an MIC and MBC (µg/mL) of 6.3 and 12.5, respectively. The outcome for GCMS and biological activities were further supported by statistical tools of PCA and K-mean cluster analysis which confirmed the C16 CF sample with the best activity followed by C5, C13 (the best cytotoxic), and C19, C26 (the best antimicrobial). The statistical analysis exhibited a high Chi-square value of 5931.68 (GCMS) and 32.19 (biological activities) with p = 0.00 for KMO and Bartlett’s Test of Sphericity. The 27-CF samples were effectively distinguished based on quality variation, and the C16 CF sample exhibited significant potential for further study.
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Affiliation(s)
- Rizwan Ahmad
- Department of Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia; (M.A.); (M.A.)
| | - Aljawharah Alqathama
- Department of Pharmacognosy, Faculty of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia;
| | - Mohammed Aldholmi
- Department of Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia; (M.A.); (M.A.)
| | - Muhammad Riaz
- Department of Pharmacy, Shaheed Benazir Bhutto University, Sheringal 18050, Pakistan;
| | - Ashraf N. Abdalla
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia;
- Department of Pharmacology and Toxicology, Medicinal and Aromatic Plants Research Institute, National Center for Research, Khartoum 2404, Sudan
| | - Ahmed Mostafa
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia; (A.M.); (A.M.A.); (H.S.)
| | - Hamdi M. Al-Said
- Department of Microbiology, College of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia; (H.M.A.-S.); (S.S.A.)
| | - Abdulmalik M. Alqarni
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia; (A.M.); (A.M.A.); (H.S.)
| | - Riaz Ullah
- Department of Pharmacognosy (MAPPRC), College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Sami S. Asgher
- Department of Microbiology, College of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia; (H.M.A.-S.); (S.S.A.)
| | - Mohd Amir
- Department of Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia; (M.A.); (M.A.)
| | - Heba Shaaban
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia; (A.M.); (A.M.A.); (H.S.)
| | - Wasim Ahmad
- Department of Pharmacy, Mohammed Al-Mana College for Medical Sciences, Dammam 34222, Saudi Arabia;
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9
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Choi I, Kim S, Lee JS, Chang Y, Na JH, Han J. Analysis of the insect-repelling mechanism of star anise extract and its major active compounds against Plodia interpunctella. Food Sci Biotechnol 2022; 31:451-462. [PMID: 35464249 PMCID: PMC8994810 DOI: 10.1007/s10068-022-01053-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 01/17/2022] [Accepted: 02/16/2022] [Indexed: 11/04/2022] Open
Abstract
One of the major stored product pests, Indian meal moth causes the loss on the agriculture and food industries. This study was conducted to screen the insecticidal activity of ethanolic extracts and fractions partitioned by four different solvents [(1) n-hexane; (2) ether; (3) ethyl acetate; (4) water] from star anise (Illicium verum Hook. f.) against Plodia interpunctella larvae. Among all solvent-partitioned fractions, the strongest repellency was found for the n-hexane fraction of star anise extract. Solvent-solvent partitioning and chromatographic methods were further used to isolate and identify major anti-insect compounds from star anise extract. The results showed that trans-anethole (94.24%) was the major active compound showing an insect-repelling activity against P. interpunctella. Consequently, trans-anethole can be utilized as a main natural insect-repelling agent for controlling the P. interpunctella infestation. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01053-8.
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Affiliation(s)
- Inyoung Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Seungyeon Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Yoonjee Chang
- Department of Food and Nutrition, Kookmin University, Seoul, 02707 Republic of Korea
| | - Ja Hyun Na
- Division of Environmental Science and Ecological Engineering, Korea University, Seoul, 02841 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea.,Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
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10
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Qays Yaseen L, Hameed Nayyef S, Ibraheem Salih N. The inhibitory effect of aqueous and alcoholic extract of red pepper on some isolated pathogenic bacteria from different areas of human body. BIONATURA 2021. [DOI: 10.21931/rb/2021.06.04.21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
In most underdeveloped nations, traditional medicine, including herbal treatment, is still widely used. Due to the growth of antibiotic resistance, this study aims to use pepper as an anti-bacterial as alternative to antibiotics. Pepper is one of the most important plants used as a medicine for a long time in various countries and civilizations. This study aims to use pepper as an anti-bacterial in alternative to antibiotics.
The current study included the inhibitory efficacy of aqueous and alcoholic red pepper extract on seven bacterial isolates: -Staphylococcus aureus, Streptococcus spp, Escherichia coli, Klebseilla spp, Salmonella spp, Pseudomonas aeruginosa, Proteus spp. These isolates were isolated from different pathologies and regions, and they were diagnosed according to the site of infection. Several antibiotics were also used as a standard control sample for germs.
This study shows that the highest inhibitory Effect against E. coli bacterium, as the average inhibition diameter was about 16.5 mm, and it is an excellent inhibitory when compared to the antagonist's gentamicin and nitrofurantoin as it showed good inhibitory efficacy against the bacteria such as S. aureus P. aeruginosa, and Salmonella spp. While the effect on Klebsiella was equal, on the other hand, the aqueous extract did not show any efficacy against Proteus spp, as was shown in the results. The results also showed that Staph. Aureus bacteria were the most affected by the alcohol extract of the red pepper as it showed a high inhibition zone compared with the control sample tetracycline and nitrofurantoin. The plant's aqueous and alcoholic red pepper extracts were effective against the tested bacterial isolates. The plant's aqueous and alcoholic red pepper extract has good inhibitory efficacy against the studied bacterial isolates.
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11
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Effects of yellow and red bell pepper (paprika) extracts on pathogenic microorganisms, cancerous cells and inhibition of survivin. Journal of Food Science and Technology 2021; 58:1499-1510. [PMID: 33746278 DOI: 10.1007/s13197-020-04663-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2019] [Accepted: 12/11/2019] [Indexed: 12/15/2022]
Abstract
The present work examined the biomedical value of red and yellow bell pepper extracts (YME and RME) in terms of antioxidant, antibacterial and anticancer activities by in vitro and virtual studies. The yield of extract was 3.49% for RME and 2.92% for YME. The level of total phenols and total flavonoids significantly varied between the type of extracts, and it was higher in RME than that in YME. The extracts showed promising DPPH and ABTS free radical scavenging rates. The extracts showed an excellent antibacterial activity. The minimal inhibitory concentration (MIC) of RME was 0.20 mg mL-1 for Bacillus cereus, 0.30 mg mL-1 for Escherichia coli, 0.50 mg mL-1 for Staphylococcus aureus and 0.60 mg mL-1 and for Pseudomonas aeruginosa, while the MIC of YME was 0.40 mg mL-1 for B. cereus, 0.40 mg mL-1 for E. coli, 0.50 mg mL-1 for S. aureus, and 0.60 mg mL-1 for P. aeruginosa. TEM results demonstrated the cellular damage induced by RME in B. cereus biofilm. The RME did not show any cytotoxicity in normal NIH3T3 cells, but at 125 μg mL-1 did a strong cytotoxicity in human lung cancer cell line A549 as evident by cytotoxicity assay, ROS and AO/EB staining. The virtual biological examination indicated that β-carotene from RME was a potential compound with higher docking energy against both targeted enzymes and proteins as - 14.30 for LpxC and - 15.59 for survivin. Therefore, it is recommended that RME is a better functional food with novel biomedical properties and it deserves further evaluation for its the novel molecules against multidrug resistant pathogens.
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12
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Capsaicin and Gut Microbiota in Health and Disease. Molecules 2020; 25:molecules25235681. [PMID: 33276488 PMCID: PMC7730216 DOI: 10.3390/molecules25235681] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/27/2020] [Accepted: 11/27/2020] [Indexed: 02/06/2023] Open
Abstract
Capsaicin is a widespread spice known for its analgesic qualities. Although a comprehensive body of evidence suggests pleiotropic benefits of capsaicin, including anti-inflammatory, antioxidant, anti-proliferative, metabolic, or cardioprotective effects, it is frequently avoided due to reported digestive side-effects. As the gut bacterial profile is strongly linked to diet and capsaicin displays modulatory effects on gut microbiota, a new hypothesis has recently emerged about its possible applicability against widespread pathologies, such as metabolic and inflammatory diseases. The present review explores the capsaicin–microbiota crosstalk and capsaicin effect on dysbiosis, and illustrates the intimate mechanisms that underlie its action in preventing the onset or development of pathologies like obesity, diabetes, or inflammatory bowel diseases. A possible antimicrobial property of capsaicin, mediated by the beneficial alteration of microbiota, is also discussed. However, as data are coming mostly from experimental models, caution is needed in translating these findings to humans.
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13
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Mariadoss AVA, Sathiyaseelan A, Saravanakumar K, Hu X, Wang M. Edible treatments of
Capsicum
extracts inactivate the microbial contaminations to improve the quality of fresh‐cut bell pepper (
Capsicum annuum
L. var. grossum (L.) Sendt). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Arokia Vijaya Anand Mariadoss
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Anbazhagan Sathiyaseelan
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Kandasamy Saravanakumar
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Xiaowen Hu
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Myeong‐Hyeon Wang
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
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14
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Osaili TM, Hasan F, Dhanasekaran DK, Obaid RS, Al-Nabulsi AA, Ayyash M, Karam L, Savvaidis IN, Holley R. Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage. Int J Food Microbiol 2020; 337:108947. [PMID: 33181419 DOI: 10.1016/j.ijfoodmicro.2020.108947] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 10/15/2020] [Accepted: 10/24/2020] [Indexed: 11/17/2022]
Abstract
The objective of the study was to assess the antimicrobial effect of active essential oil components (EOs) namely (carvacrol (CA), cinnamaldehyde (CI) and thymol (TH)) on Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 in chicken tawook during storage at 4 and 10 °C. A marinade consisting of ingredients commonly used in the chicken tawook recipe was prepared and mixed with 1% and 2% v/v CA, CI or TH. The marinade with or without EOs was added to fresh chicken breast cubes inoculated with the foodborne pathogens. Afterward, marinated chicken "tawook" was stored at 4 and 10 °C covered with cling wrap to mimic chill and mild abuse storage conditions for up to 7 days. At 10 °C, the marinade decreased L. monocytogenes numbers on day 4 and 7 by about 2.4 log10 CFU/g as compared to unmarinated samples. Adding EOs to chicken tawook did not change L. monocytogenes numbers during storage at 4 and 10 °C. For Salmonella spp., the marinade decreased the numbers during 10 °C storage on day 4 and 7 by about 4.9 log10 CFU/g as compared to unmarinated samples. At 4 °C, EOs at 2% decreased Salmonella spp. on day 7 by 0.5 log10 CFU/g. One percent CI significantly decreased Salmonella by 1.5 log10 CFU/g, at day 4 of storage. At 10 °C, 1% CA, 2% CI, 1% and 2% TH decreased Salmonella spp. in the samples by 0.5 log10 CFU/g on day 7. The marinade decreased E. coli O157:H7 numbers on the chicken samples during 10 °C storage on day 4 and 7 by about 3.3 log10 CFU/g as compared to unmarinated samples. Regardless of storage day at 4 °C, EOs decreased E. coli O157:H7 populations in chicken tawook by ≤2.4 log10 CFU/g compared to samples without EOs, where the decrease was ≤1.4 log10 CFU/g. Moreover, no significant decrease in E. coli O157:H7 populations could be attributed to the addition of EOs in samples which were stored at 10 °C. Increasing the concentration of EOs from 1 to 2% seemed to have no significant effect in reducing the tested foodborne pathogen populations.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Dinesh Kumar Dhanasekaran
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Layal Karam
- Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box: 72, Zouk Mikael, Lebanon
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina 45110, 20 Greece
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
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15
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Hernández‐Pérez T, Gómez‐García MDR, Valverde ME, Paredes‐López O. Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review. Compr Rev Food Sci Food Saf 2020; 19:2972-2993. [DOI: 10.1111/1541-4337.12634] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 08/19/2020] [Accepted: 08/19/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Talía Hernández‐Pérez
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María del Rocío Gómez‐García
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María Elena Valverde
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - Octavio Paredes‐López
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
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16
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DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29). Eur J Nutr 2020; 60:677-689. [PMID: 32430553 DOI: 10.1007/s00394-020-02269-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 04/28/2020] [Indexed: 10/24/2022]
Abstract
PURPOSE To determine whether (poly)phenols from gastrointestinal-digested green pepper possess genoprotective properties in human colon cells and whether the application of a culinary treatment (griddling) on the vegetable influences the potential genoprotective activity. METHODS (Poly)phenols of raw and griddled green pepper (Capsicum annuum L.) submitted to in vitro-simulated gastrointestinal digestion were characterized by LC-MS/MS. Cytotoxicity (MTT, trypan blue and cell proliferation assays), DNA damage and DNA protection (standard alkaline and formamidopyrimidine DNA glycosylase (Fpg)-modified comet assay) of different concentrations of (poly)phenolic extracts were assessed in colon HT-29 cells. RESULTS A total of 32 (poly)phenolic compounds were identified and quantified in digested raw and griddled green pepper. Twenty of them were flavonoids and 12 were phenolic acids. Griddled pepper doubled the (poly)phenol concentration compared to raw; luteolin 7-O-(2-apiosyl)-glucoside and quercitrin constituted the major (poly)phenols in both extracts. Raw and griddled pepper (poly)phenolic extracts impaired cell proliferation and induced low levels of Fpg-sensitive sites, in a dose-dependent manner, even at a non-cytotoxic concentration. None of the concentrations tested induced DNA strand breaks or alkaline labile sites. Nor did they show significant genoprotection against the DNA damage induced by H2O2 or KBrO3. CONCLUSIONS Green pepper (poly)phenols did not show genoprotection against oxidatively generated damage in HT-29 cells at simulated physiological concentrations, regardless of the application, or not, of a culinary treatment (griddling). Furthermore, high concentrations of (poly)phenolic extracts induced a slight pro-oxidant effect, even at a non-cytotoxic concentration.
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17
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Kollia E, Proestos C, Zoumpoulakis P, Markaki P. Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes ( Vitis vinifera L.). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1709-1721. [PMID: 31437087 DOI: 10.1080/19440049.2019.1652771] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Food decay by spoilage fungi leads to significant economic losses and hazards to consumers' health due to the potential of mycotoxin occurrence. Ochratoxin A (OTA) is a mycotoxin known as nephrotoxic and carcinogenic to humans. Natural capsaicin was evaluated for its effectiveness against the growth of five Aspergillus section Nigri strains and accumulation of OTA in inoculated black grapes. Results showed that capsaicin was effective in inhibiting fungal growth and OTA production by new four Aspergillus section Nigri strains (ATHUM 6997, 6998, 6999, 7000) and by Aspergillus carbonarius as well. Moreover, capsaicin addition exhibited maximum inhibition of OTA produced by ATHUM 6997, 6998, 6999, and 7000 in black grapes at 28.9%, 8.6%, 68.4%, and 78.1%, respectively. Inhibition percentage of OTA production by A. carbonarius in grapes treated with capsaicin was estimated at 61.5%. These results suggest that capsaicin influences the OTA biosynthesis pathway of all Aspergillus section Nigri strains and therefore could be used as an effective natural preservative against OTA contamination of vineyards. Risk assessment revealed that when grapes are treated with capsaicin, consumers are less exposed to OTA.
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Affiliation(s)
- Eleni Kollia
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Panagiota Markaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
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18
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Macel M, Visschers IGS, Peters JL, Kappers IF, de Vos RCH, van Dam NM. Metabolomics of Thrips Resistance in Pepper (Capsicum spp.) Reveals Monomer and Dimer Acyclic Diterpene Glycosides as Potential Chemical Defenses. J Chem Ecol 2019; 45:490-501. [PMID: 31175497 PMCID: PMC6570690 DOI: 10.1007/s10886-019-01074-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 05/09/2019] [Accepted: 05/13/2019] [Indexed: 12/16/2022]
Abstract
The development of pesticide resistance in insects and recent bans on pesticides call for the identification of natural sources of resistance in crops. Here, we used natural variation in pepper (Capsicum spp.) resistance combined with an untargeted metabolomics approach to detect secondary metabolites related to thrips (Frankliniella occidentalis) resistance. Using leaf disc choice assays, we tested 11 Capsicum accessions of C. annuum and C. chinense in both vegetative and flowering stages for thrips resistance. Metabolites in the leaves of these 11 accessions were analyzed using LC-MS based untargeted metabolomics. The choice assays showed significant differences among the accessions in thrips feeding damage. The level of resistance depended on plant developmental stage. Metabolomics analyses showed differences in metabolomes among the Capsicum species and plant developmental stages. Moreover, metabolomic profiles of resistant and susceptible accessions differed. Monomer and dimer acyclic diterpene glycosides (capsianosides) were pinpointed as metabolites that were related to thrips resistance. Sucrose and malonylated flavone glycosides were related to susceptibility. To our knowledge, this is the first time that dimer capsianosides of pepper have been linked to insect resistance. Our results show the potential of untargeted metabolomics as a tool for discovering metabolites that are important in plant - insect interactions.
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Affiliation(s)
- Mirka Macel
- Molecular Interaction Ecology, Institute of Water and Wetland Research (IWWR), Radboud University, P.O. Box 9010, 6500 GL, Nijmegen, The Netherlands.
| | - Isabella G S Visschers
- Molecular Interaction Ecology, Institute of Water and Wetland Research (IWWR), Radboud University, P.O. Box 9010, 6500 GL, Nijmegen, The Netherlands
| | - Janny L Peters
- Molecular Plant Physiology, Institute of Water and Wetland Research (IWWR), Radboud University, P. O. Box 9010, 6500 GL, Nijmegen, The Netherlands
| | - Iris F Kappers
- Laboratory of Plant Physiology, Wageningen University and Research, P.O. Box 658, 6700 AR, Wageningen, The Netherlands
| | - Ric C H de Vos
- Wageningen Plant Research, Bioscience, Wageningen University and Research, P.O. Box 16, 6700 AA, Wageningen, The Netherlands
| | - Nicole M van Dam
- Molecular Interaction Ecology, Institute of Water and Wetland Research (IWWR), Radboud University, P.O. Box 9010, 6500 GL, Nijmegen, The Netherlands
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Deutscher Platz 5e, 04103, Leipzig, Germany
- Institute of Biodiversity, Friedrich Schiller University Jena, Dornburger-Str. 159, 07743, Jena, Germany
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19
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Baenas N, Belović M, Ilic N, Moreno D, García-Viguera C. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages. Food Chem 2019; 274:872-885. [DOI: 10.1016/j.foodchem.2018.09.047] [Citation(s) in RCA: 134] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 09/07/2018] [Accepted: 09/09/2018] [Indexed: 01/15/2023]
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20
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Salehi B, Hernández-Álvarez AJ, del Mar Contreras M, Martorell M, Ramírez-Alarcón K, Melgar-Lalanne G, Matthews KR, Sharifi-Rad M, Setzer WN, Nadeem M, Yousaf Z, Sharifi-Rad J. Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801301133] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Capsicum genus (Solanaceae) is native to the Americas. Today, it is an important agricultural crop cultivated around the world, not only due to its economic importance, but also for the nutritional value of the fruits. Among their phytochemical constituents, capsaicinoids are characteristic and responsible of the pungency of sharp-tasting cultivars. Moreover, Capsicum and capsaicinoids (mainly, capsaicin) have been largely studied because of their health benefits. Thus, this study reviews the scientific knowledge about Capsicum spp. and their phytochemicals against cancer, diabetes, gastrointestinal diseases, pain, and metabolic syndrome, as well as their antioxidant and antimicrobial activity. These bioactivities can be the basis of the formulation of functional ingredients and natural preservatives containing Capsicum extracts or isolated compounds.
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Affiliation(s)
- Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Alan Javier Hernández-Álvarez
- Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant West, St. Hyacinthe, Quebec, Canada J2S 8E3
| | - María del Mar Contreras
- Departamento de Química Analítica, Instituto Universitario de Investigación en Química Fina y Nanoquímica IUIQFN, Universidad de Córdoba, Campus de Rabanales, Edificio Marie Curie, E-14071 Córdoba, Spain
| | - Miquel Martorell
- Nutrition and Dietetics Department, School of Pharmacy, University of Concepción, 4070386 Concepción, VIII – Bio Bio Region, Chile
| | - Karina Ramírez-Alarcón
- Nutrition and Dietetics Department, School of Pharmacy, University of Concepción, 4070386 Concepción, VIII – Bio Bio Region, Chile
| | - Guiomar Melgar-Lalanne
- Instituto de Ciencias Básicas. Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n. Col Industrial Ánimas, 91192. Xalapa, Veracruz, Mexico
| | - Karl R. Matthews
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, New Jersey, USA
| | - Mehdi Sharifi-Rad
- Department of Medical Parasitology, Zabol University of Medical Sciences, Zabol 61663-335, Iran
| | - William N. Setzer
- Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL 35899, USA
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS Institute of Information Technology, Vehari-Pakistan
| | - Zubaida Yousaf
- Department of Botany, Lahore College for Women University, Jail Road Lahore, Lahore, Pakistan
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Buitimea-Cantúa GV, Velez-Haro JM, Buitimea-Cantúa NE, Molina-Torres J, Rosas-Burgos EC. GC-EIMS analysis, antifungal and anti-aflatoxigenic activity of Capsicum chinense and Piper nigrum fruits and their bioactive compounds capsaicin and piperine upon Aspergillus parasiticus. Nat Prod Res 2018; 34:1452-1455. [DOI: 10.1080/14786419.2018.1514395] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Génesis V. Buitimea-Cantúa
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, México
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados, Irapuato, Guanajuato, México
| | - John M. Velez-Haro
- Laboratorio de Biología Molecular, Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Celaya, Guanajuato, México
| | - Nydia E. Buitimea-Cantúa
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, México
| | - Jorge Molina-Torres
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados, Irapuato, Guanajuato, México
| | - Ema C. Rosas-Burgos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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Pharmacological, ethnopharmacological, and botanical evaluation of subtropical medicinal plants of Lower Kheng region in Bhutan. Integr Med Res 2017; 6:372-387. [PMID: 29296564 PMCID: PMC5741394 DOI: 10.1016/j.imr.2017.08.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2017] [Revised: 08/04/2017] [Accepted: 08/17/2017] [Indexed: 01/08/2023] Open
Abstract
Background The Bhutanese Sowa Rigpa medicine (BSM) uses medicinal plants as the bulk ingredients. Our study was to botanically identify subtropical medicinal plants from the Lower Kheng region in Bhutan, transcribe ethnopharmacological uses, and highlight reported pharmacological activities of each plant. Methods We freely listed the medicinal plants used in the BSM literature, current formulations, and the medicinal plants inventory documents. This was followed by a survey and the identification of medicinal plants in the Lower Kheng region. The botanical identification of each medicinal plant was confirmed using The Plant List, eFloras, and TROPICOS. Data mining for reported pharmacological activities was performed using Google Scholar, Scopus, PubMed, and SciFinder Scholar. Results We identified 61 subtropical plants as the medicinal plants used in BSM. Of these, 17 plants were cultivated as edible plant species, 30 species grow abundantly, 24 species grow in moderate numbers, and only seven species were scarce to find. All these species grow within the altitude range of 100–1800 m above sea level. A total of 19 species were trees, and 13 of them were shrubs. Seeds ranked first in the parts usage category. Goshing Gewog (Block) hosted maximum number of medicinal plants. About 52 species have been pharmacologically studied and only nine species remain unstudied. Conclusion Lower Kheng region is rich in subtropical medicinal plants and 30 species present immediate economic potential that could benefit BSM, Lower Kheng communities and other Sowa Rigpa practicing organizations.
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Bacon K, Boyer R, Denbow C, O'Keefe S, Neilson A, Williams R. Antibacterial activity of jalapeño pepper ( Capsicum annuum var. annuum) extract fractions against select foodborne pathogens. Food Sci Nutr 2017; 5:730-738. [PMID: 28572963 PMCID: PMC5448347 DOI: 10.1002/fsn3.453] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 11/22/2016] [Accepted: 11/24/2016] [Indexed: 11/12/2022] Open
Abstract
Capsicum annuum fruits have been investigated for antimicrobial activity in a number of studies. Capsaicin or other cinnamic acid pathway intermediates are often suggested to be the antimicrobial component, however there are conflicting results. No research has specifically fractionated jalapeño pepper (Capsicum annuum var. annuum) extract to isolate and identify compound(s) responsible for inhibition. In this study, fractions were collected from jalapeño pepper extracts using reverse‐phase HPLC and tested for antibacterial activity using the disk diffusion method. Following initial fractionation, two fractions (E and F) displayed antibacterial activity against all three pathogens (p > .05). Commercial standards were screened to determine when they elude and it was found that capsaicin elutes at the same time as fraction E. Fractions E and F were subject to further HPLC fractionation and antibacterial analysis using two methods. The only fraction to display clear inhibition using both was fraction E1, inhibiting the growth of L. monocytogenes. Fraction E1 was analyzed using HPLC‐MS. The resulting mass spectra revealed fraction E1 contained compounds belonging to a group of C. annuum‐specific compounds known as capsianosides. Limited research is available on antibacterial activity of capsianosides, and a pure commercial standard is not available. In order to confirm the potential antimicrobial activity of the compound(s) isolated, methods need to be developed to isolate and purify capsianosides specifically from jalapeño peppers.
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Affiliation(s)
- Karleigh Bacon
- Department of Food Science and Technology Human Agriculture Biosciences Building Blacksburg VA USA
| | - Renee Boyer
- Department of Food Science and Technology Human Agriculture Biosciences Building Blacksburg VA USA
| | - Cynthia Denbow
- Department of Plant Pathology, Physiology, and Weed Science Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Sean O'Keefe
- Department of Food Science and Technology Human Agriculture Biosciences Building Blacksburg VA USA
| | - Andrew Neilson
- Department of Food Science and Technology 1013 Integrated Life Sciences Building 1 Blacksburg VA USA
| | - Robert Williams
- Department of Food Science and Technology Human Agriculture Biosciences Building Blacksburg VA USA
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