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Timón ML, Andrés AI, Petrón MJ. Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate. Foods 2024; 13:1802. [PMID: 38928744 PMCID: PMC11202578 DOI: 10.3390/foods13121802] [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: 04/30/2024] [Revised: 05/29/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
The aim of this work was to study the antioxidant potential of aqueous extracts obtained from different by-products. The effectiveness of these extracts was compared with that of rosemary extract. Total phenol carotenoid and vitamin C contents, as well as in vitro antioxidant activity, were assessed. Phenol content was positively correlated with in vitro antioxidant activity in extracts, while carotenoids showed a less clear relationship. Vitamin C was associated with antioxidant activity in lemon and pepper pomace extracts. Extracts from olive, grape, and lemon by-products displayed the highest antioxidant activity (radical scavenging activity), this being similar to the activity of rosemary extracts. Moreover, the phenolic profile of the extracts was analyzed, revealing diverse phenolic compounds. Rosemary extracts contained the highest variety and quantity of phenolic compounds, while olive pomace extracts were rich in hydroxytyrosol and 4-hydroxybenzoic acid. Lemon and pepper extracts contained high amounts of tyrosol, and tomato extracts had abundant epicatechin. The PCA analysis distinguished extracts based on in vitro antioxidant activity, phenol, carotenoid, and vitamin C content, along with their phenolic compound profiles. This study emphasizes the capacity of aqueous extract by-products as valuable sources of antioxidants and highlights the importance of understanding their bioactive components.
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Affiliation(s)
- María Luisa Timón
- Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain; (A.I.A.); (M.J.P.)
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Giordano D, Facchiano A, Minasi P, D’Agostino N, Parisi M, Carbone V. Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity. Molecules 2023; 28:6772. [PMID: 37836615 PMCID: PMC10574069 DOI: 10.3390/molecules28196772] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/14/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The affinity of specific phenolic compounds (PCs) and capsaicinoids (CAPs) present in three Capsicum annuum varieties (Friariello, Cayenne and Dzuljunska Sipka) to the transient receptor potential vanilloid member 1 (TRPV1) was investigated by integrating an analytic approach for the simultaneous extraction and analysis through high-performance liquid chromatography coupled with ion trap mass spectrometry (HPLC/ITMS) and UV detection (HPLC-UV) of PCs and CAPs and structural bioinformatics based on the protein modelling and molecular simulations of protein-ligand docking. Overall, a total of 35 compounds were identified in the different samples and CAPs were quantified. The highest content of total polyphenols was recorded in the pungent Dzuljunska Sipka variety (8.91 ± 0.05 gGAE/Kg DW) while the lowest was found in the non-pungent variety Friariello (3.58 ± 0.02 gGAE/Kg DW). Protein modelling generated for the first time a complete model of the homotetrameric human TRPV1, and it was used for docking simulations with the compounds detected via the analytic approach, as well as with other compounds, as an inhibitor reference. The simulations indicate that different capsaicinoids can interact with the receptor, providing details on the molecular interaction, with similar predicted binding energy values. These results offer new insights into the interaction of capsaicinoids with TRPV1 and their possible actions.
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Affiliation(s)
- Deborah Giordano
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Angelo Facchiano
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Paola Minasi
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Nunzio D’Agostino
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Mario Parisi
- CREA Research Centre for Vegetable and Ornamental Crops, Via Cavalleggeri 25, 84098 Pontecagnano, Italy;
| | - Virginia Carbone
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
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Vuerich M, Petrussa E, Filippi A, Cluzet S, Fonayet JV, Sepulcri A, Piani B, Ermacora P, Braidot E. Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine. PEST MANAGEMENT SCIENCE 2023; 79:2503-2516. [PMID: 36863935 DOI: 10.1002/ps.7435] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/26/2022] [Accepted: 03/02/2023] [Indexed: 06/02/2023]
Abstract
BACKGROUND In recent years, biofungicides have drawn increasing interest in vineyards for a more sustainable integrated and copper-limited pest management. Among alternatives, botanicals could represent valuable tools, being rich sources of biologically active compounds. Conversely to the well-known antioxidant and biological properties in relation to health benefits, investigation on bioactivity of hot pungent Capsicum sp. products against fungal phytopathogens in vineyards is still scarce. Therefore, the present study aimed at exploring the biologically active compounds profile of a chili pepper (Capsicum chinense Jacq.) pod extract and its antimicrobial properties against some of the major fungal and Oomycetes pathogens of grapevine, including Botrytis cinerea Pers., Guignardia bidwellii (Ellis) Viala & Ravaz and Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni. RESULTS The ethyl acetate-extracted oleoresin from the most pungent varieties was rich in capsaicinoids and polyphenols (371.09 and 268.5 μg mg-1 dry weight, respectively). Capsaicin and dihydrocapsaicin, hydroxycinnamic and hydroxybenzoic acids and quercetin derivatives were the most abundant, while carotenoids represented only a minor fraction. The oleoresin was efficient to inhibit all three pathogenic fungi and ED50 values were determined, evidencing that G. bidwellii was the more sensitive (0.233 ± 0.034 mg mL-1 ). CONCLUSION The results suggested a potentiality of chili pepper extract for the control of some important grapevine pathogens, their possible application being helpful for the recommended limitation in extensive use of copper in vineyard. The complex mixture of high amounts of capsaicinoids, associated to specific phenolic acids and other minor bioactive components might contribute to the observed antimicrobial action of chili pepper extract. © 2023 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Marco Vuerich
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Elisa Petrussa
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | | | - Stéphanie Cluzet
- Equipe Molécules d'Intérêt Biologique (MIB)-ISVV, University of Bordeaux, Faculté des Sciences Pharmaceutiques, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, Villenave d'Ornon, France
| | - Josep Valls Fonayet
- Equipe Molécules d'Intérêt Biologique (MIB)-ISVV, University of Bordeaux, Faculté des Sciences Pharmaceutiques, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, Villenave d'Ornon, France
- MetaboHUB, Bordeaux Metabolome Facility, Villenave d'Ornon, France
| | - Angela Sepulcri
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Barbara Piani
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Paolo Ermacora
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Enrico Braidot
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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Das S, Priyadarshani N, Basak P, Maitra P, Bhattacharya S, Bhattacharya SS. Capsaicin derived from endemic chili landraces combats Shigella pathogen: Insights on intracellular inhibition mechanism. Microb Pathog 2023; 181:106210. [PMID: 37343896 DOI: 10.1016/j.micpath.2023.106210] [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: 04/26/2023] [Revised: 06/16/2023] [Accepted: 06/18/2023] [Indexed: 06/23/2023]
Abstract
Ethnic tribals in northeast India have been growing and maintaining local chili landraces for ages. These chilies are known for their characteristic pungency and immense therapeutic properties. Capsaicin, a significant chili metabolite, is recognized as a natural drug for pain relief, diabetic neuropathy, psoriasis, arthritis, etc. In this study, we tried to observe the influence of locality factors on the pungency and bioactive features of Capsicum annuum L. landraces. We also checked the gastro-protective ability of these chilies, especially in the cure of shigellosis. Phytometabolite characterization and estimation were done through spectrophotometric methods. Preparative and analytical HPLC techniques were employed for extracting and purifying capsaicin-enriched fractions. Shigella flexneri growth retardation was determined through the broth dilution method. Gentamicin protection assay and ELISA were done to assess the intracellular invasion and IL-1β inflammasome production by S.flexneri. The correlation analyses postulated that phenols, flavonoids, chlorophylls, β-carotene, and capsaicin synthase upregulation strongly influenced capsaicin biosynthesis in chili cultivars. Correspondingly, the inhibitory efficacy of the HPLC-purified Balijuri-derived capsaicin was more effective than the Raja-derived capsaicin in inhibiting intracellular Shigella growth. Reduced levels of pro-inflammatory cytokine (IL1β) in capsaicin-treated Shigella-infected cells probably reduced inflammation-mediated intestinal damage, limiting bacterial spread. This investigation advocates the unique potential of local chilies in curing deadly 'shigellosis' with mechanistic evidence. Our observation justifies the traditional healing practices of the ethnic people of NE India.
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Affiliation(s)
- Subhasish Das
- Department of Environmental Science, Pachhunga University College, Mizoram University (A Central University), Aizawl, 796001, Mizoram, India.
| | - Nayana Priyadarshani
- Soil Agro Bio-engineering Laboratory, Department of Environmental Science, Tezpur University, Sonitpur, 784028, Assam, India
| | - Priyanka Basak
- Department of Biochemistry, ICMR-National Institute of Cholera and Enteric Diseases, Beleghata, Kolkata, 700010, India
| | - Priyanka Maitra
- Department of Biochemistry, ICMR-National Institute of Cholera and Enteric Diseases, Beleghata, Kolkata, 700010, India
| | - Sushmita Bhattacharya
- Department of Biochemistry, ICMR-National Institute of Cholera and Enteric Diseases, Beleghata, Kolkata, 700010, India
| | - Satya Sundar Bhattacharya
- Soil Agro Bio-engineering Laboratory, Department of Environmental Science, Tezpur University, Sonitpur, 784028, Assam, India.
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Alonso-Villegas R, González-Amaro RM, Figueroa-Hernández CY, Rodríguez-Buenfil IM. The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition. Molecules 2023; 28:molecules28104239. [PMID: 37241977 DOI: 10.3390/molecules28104239] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/15/2023] [Accepted: 05/20/2023] [Indexed: 05/28/2023] Open
Abstract
Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.
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Affiliation(s)
- Rodrigo Alonso-Villegas
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Pascual Orozco s/n, Campus 1, Santo Niño, Chihuahua 31350, Chihuahua, Mexico
| | - Rosa María González-Amaro
- CONACYT-Instituto de Ecología, A.C. Carretera Antigua a Coatepec 351, Col. El Haya, Xalapa 91073, Veracruz, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Subsede Sureste, Tablaje Catastral, 31264, Carretera Sierra Papacal-Chuburna Puerto km 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico
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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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Bal S, Sharangi AB, Upadhyay TK, Khan F, Pandey P, Siddiqui S, Saeed M, Lee HJ, Yadav DK. Biomedical and Antioxidant Potentialities in Chilli: Perspectives and Way Forward. Molecules 2022; 27:molecules27196380. [PMID: 36234927 PMCID: PMC9570844 DOI: 10.3390/molecules27196380] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
Worldwide, since ages and nowadays, traditional medicine is well known, owing to its biodiversity, which immensely contributed to the advancement and development of complementary and alternative medicines. There is a wide range of spices, herbs, and trees known for their medicinal uses. Chilli peppers, a vegetable cum spice crop, are bestowed with natural bioactive compounds, flavonoids, capsaicinoids, phytochemicals, phytonutrients, and pharmacologically active compounds with potential health benefits. Such compounds manifest their functionality over solo-treatment by operating in synergy and consortium. Co-action of these compounds and nutrients make them potentially effective against coagulation, obesity, diabetes, inflammation, dreadful diseases, such as cancer, and microbial diseases, alongside having good anti-oxidants with scavenging ability to free radicals and oxygen. In recent times, capsaicinoids especially capsaicin can ameliorate important viral diseases, such as SARS-CoV-2. In addition, capsaicin provides an ability to chilli peppers to ramify as topical agents in pain-relief and also benefitting man as a potential effective anesthetic agent. Such phytochemicals involved not only make them useful and a much economical substitute to wonder/artificial drugs but can be exploited as obscene drugs for the production of novel stuffs. The responsibility of the TRPV1 receptor in association with capsaicin in mitigating chronic diseases has also been justified in this study. Nonetheless, medicinal studies pertaining to consumption of chilli peppers are limited and demand confirmation of the findings from animal studies. In this artifact, an effort has been made to address in an accessible format the nutritional and biomedical perspectives of chilli pepper, which could precisely upgrade and enrich our pharmaceutical industries towards human well-being.
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Affiliation(s)
- Solanki Bal
- Department of Vegetable Science, BCKV-Agricultural University, Mohanpur 741252, India
| | - Amit Baran Sharangi
- Department of Plantation, Spices, Medicinal & Aromatic Crops, BCKV-Agricultural University, Mohanpur 741252, India
| | - Tarun Kumar Upadhyay
- Department of Biotechnology, Parul Institute of Applied Sciences and Centre of Research for Development, Parul University, Vadodara 391760, India
| | - Fahad Khan
- Department of Biotechnology, Noida Institute of Engineering & Technology, Greater Noida 201306, India
| | - Pratibha Pandey
- Department of Biotechnology, Noida Institute of Engineering & Technology, Greater Noida 201306, India
- Department of Biotechnology, School of Engineering and Technology (SET), Sharda University, Greater Noida 201310, India
| | - Samra Siddiqui
- Department Health Services Management, College of Public Health and Health Informatics, University of Hail, Hail P.O. Box 2240, Saudi Arabia
| | - Mohd Saeed
- Department of Biology, College of Sciences, University of Hail, Hail P.O. Box 2240, Saudi Arabia
| | - Hae-Jeung Lee
- Department of Food & Nutrition, College of Bionano Technology, Gachon University, 1342 Seongnamdaero, Seongnam-si 13120, Korea
- Correspondence: (H.-J.L.); (D.K.Y.)
| | - Dharmendra K. Yadav
- Department of Pharmacy, Gachon Institute of Pharmaceutical Science, College of Pharmacy, Hambakmoeiro 191, Gachon University, Incheon 21924, Korea
- Correspondence: (H.-J.L.); (D.K.Y.)
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Adetunji TL, Olawale F, Olisah C, Adetunji AE, Aremu AO. Capsaicin: A Two-Decade Systematic Review of Global Research Output and Recent Advances Against Human Cancer. Front Oncol 2022; 12:908487. [PMID: 35912207 PMCID: PMC9326111 DOI: 10.3389/fonc.2022.908487] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 05/30/2022] [Indexed: 12/23/2022] Open
Abstract
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is one of the most important natural products in the genus Capsicum. Due to its numerous biological effects, there has been extensive and increasing research interest in capsaicin, resulting in increased scientific publications in recent years. Therefore, an in-depth bibliometric analysis of published literature on capsaicin from 2001 to 2021 was performed to assess the global research status, thematic and emerging areas, and potential insights into future research. Furthermore, recent research advances of capsaicin and its combination therapy on human cancer as well as their potential mechanisms of action were described. In the last two decades, research outputs on capsaicin have increased by an estimated 18% per year and were dominated by research articles at 93% of the 3753 assessed literature. In addition, anti-cancer/pharmacokinetics, cytotoxicity, in vivo neurological and pain research studies were the keyword clusters generated and designated as thematic domains for capsaicin research. It was evident that the United States, China, and Japan accounted for about 42% of 3753 publications that met the inclusion criteria. Also, visibly dominant collaboration nodes and networks with most of the other identified countries were established. Assessment of the eligible literature revealed that the potential of capsaicin for mitigating cancer mainly entailed its chemo-preventive effects, which were often linked to its ability to exert multi-biological effects such as anti-mutagenic, antioxidant and anti-inflammatory activities. However, clinical studies were limited, which may be related to some of the inherent challenges associated with capsaicin in the limited clinical trials. This review presents a novel approach to visualizing information about capsaicin research and a comprehensive perspective on the therapeutic significance and applications of capsaicin in the treatment of human cancer.
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Affiliation(s)
- Tomi Lois Adetunji
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | - Femi Olawale
- Nano-Gene and Drug Delivery Group, Discipline of Biochemistry, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Durban, South Africa
| | - Chijioke Olisah
- Department of Botany and Institute for Coastal and Marine Research, Nelson Mandela University, Port Elizabeth, South Africa
| | | | - Adeyemi Oladapo Aremu
- Indigenous Knowledge Systems Centre, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
- School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Durban, South Africa
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9
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Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health? Antioxidants (Basel) 2022; 11:antiox11040794. [PMID: 35453479 PMCID: PMC9024522 DOI: 10.3390/antiox11040794] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/04/2022] [Accepted: 04/12/2022] [Indexed: 02/07/2023] Open
Abstract
Given the general beneficial effects of antioxidants-rich foods on human health and disease prevention, there is a continuous interest in plant secondary metabolites conferring attractive colors to fruits and grains and responsible, together with others, for nutraceutical properties. Cereals and Solanaceae are important components of the human diet, thus, they are the main targets for functional food development by exploitation of genetic resources and metabolic engineering. In this review, we focus on the impact of antioxidants-rich cereal and Solanaceae derived foods on human health by analyzing natural biodiversity and biotechnological strategies aiming at increasing the antioxidant level of grains and fruits, the impact of agronomic practices and food processing on antioxidant properties combined with a focus on the current state of pre-clinical and clinical studies. Despite the strong evidence in in vitro and animal studies supporting the beneficial effects of antioxidants-rich diets in preventing diseases, clinical studies are still not sufficient to prove the impact of antioxidant rich cereal and Solanaceae derived foods on human
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Kovács Z, Bedő J, Pápai B, Tóth-Lencsés AK, Csilléry G, Szőke A, Bányai-Stefanovits É, Kiss E, Veres A. Ripening-Induced Changes in the Nutraceutical Compounds of Differently Coloured Pepper (Capsicum annuum L.) Breeding Lines. Antioxidants (Basel) 2022; 11:antiox11040637. [PMID: 35453324 PMCID: PMC9027134 DOI: 10.3390/antiox11040637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/18/2022] [Accepted: 03/24/2022] [Indexed: 02/01/2023] Open
Abstract
To date, several research studies addressed the topic of phytochemical analysis of the different coloured pepper berries during ripening, but none discussed it in the case of purple peppers. In this study we examine whether the anthocyanin accumulation of the berries in the early stages of ripening could result in a higher antioxidant capacity due to the elevated amount of polyphenolic compounds. Therefore, enzymatic and non-enzymatic antioxidant capacity was measured in four distinct phenophases of fruit maturity. Furthermore, the expression of structural and regulatory genes of the anthocyanin biosynthetic pathway was also investigated. An overall decreasing trend was observed in the polyphenolic and flavonoid content and antioxidant capacity of the samples towards biological ripeness. Significant changes both in between the genotypes and in between the phenophases were scored, with the genotype being the most affecting factor on the phytonutrients. An extreme purple pepper yielded outstanding results compared to the other genotypes, with its polyphenolic and flavonoid content as well as its antioxidant capacity being the highest in every phenophase studied. Based on our results, besides MYBa (Ca10g11650) two other putative MYBs participate in the regulation of the anthocyanin biosynthetic pathway.
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Affiliation(s)
- Zsófia Kovács
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
- Correspondence:
| | - Janka Bedő
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Bánk Pápai
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Andrea Kitti Tóth-Lencsés
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | | | - Antal Szőke
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Éva Bányai-Stefanovits
- Institute of Food Science and Technology, Hungarian University of Agricultural Sciences, 1118 Budapest, Hungary;
| | - Erzsébet Kiss
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Anikó Veres
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
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Zellama MS, Chahdoura H, Zairi A, Ziani BEC, Boujbiha MA, Snoussi M, Ismail S, Flamini G, Mosbah H, Selmi B, El-Bok S, Chaouachi M. Chemical characterization and nutritional quality investigations of healthy extra virgin olive oil flavored with chili pepper. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:16392-16403. [PMID: 34651266 DOI: 10.1007/s11356-021-16645-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 09/16/2021] [Indexed: 06/13/2023]
Abstract
The production of extra virgin olive oil (EVOO) flavored with diverse spices, herbs, fruits, and vegetables or natural aromas is believed to provide advantageous properties considering either the high nutritional value or biological activity in addition to the flavoring and industrial aspects. The biological activities including antioxidant and antimicrobial properties of Tunisian EVOO obtained from "Chemlali" variety and mixed with chili pepper were investigated. Molecular analyses, including the detection of twelve olive-infecting viruses and Pseudomonas savastanoi pv savastanoi, were performed to ensure that the samples were obtained from healthy olive trees and EVOO quality was not affected. Quality parameters like free acidity, peroxide number, oxidative stability, and specific absorption at K232 nm and K270 nm were also investigated and no significant variation was revealed. The content of minor compounds such as chlorophylls, carotenoids, and total phenols showed minor changes. However, the profiles of the volatile compounds showed remarkable differences, which appeared to be the main factor for the observed variability in consumer acceptance. The results showed for the first time high quantities of polyphenols and ortho-diphenols. Four colorimetric methods were used for the determination of the antioxidant activity, namely DPPH, ABTS, FRAP, and β-carotene test. Compared to the control, a higher level of antioxidant activity was observed for the flavored EVOO. Furthermore, significant results were obtained in the antimicrobial tests. The quality parameters of the mixture showed no alteration compared to the control. Finally, all the measurements and the chemical characterization gave a scientific basis for food technology innovation of new food products.
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Affiliation(s)
- Mohamed Salem Zellama
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Hassiba Chahdoura
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Amira Zairi
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | | | - Mohamed Ali Boujbiha
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Mejdi Snoussi
- Department of Biology, University of Hail, P.O. 81451, Ha'il, Saudi Arabia
| | - Sara Ismail
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute", Università di Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Habib Mosbah
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Boulbaba Selmi
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Safia El-Bok
- Laboratoire de Biodiversité, Biotechnologies & Changements Climatiques (LR11ES09), Département de Biologie, Faculté des Sciences de Tunis, Université Tunis El-Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Maher Chaouachi
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia.
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12
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Mariano BJ, Sales de Oliveira V, Hidalgo Chávez DW, Castro RN, Riger CJ, Mendes JS, da Costa Souza M, Helena Frankland Sawaya AC, Sampaio GR, Ferraz da Silva Torres EA, Saldanha T. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Leng Z, Zhong B, Wu H, Liu Z, Rauf A, Bawazeer S, Suleria HAR. Identification of Phenolic Compounds in Australian-Grown Bell Peppers by Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole-Time-of-Flight-Mass Spectrometry and Estimation of Their Antioxidant Potential. ACS OMEGA 2022; 7:4563-4576. [PMID: 35155947 PMCID: PMC8829910 DOI: 10.1021/acsomega.1c06532] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 01/10/2022] [Indexed: 05/05/2023]
Abstract
Bell peppers are widely considered as healthy foods that can provide people with various phytochemicals, especially phenolic compounds, which contribute to the antioxidant property of bell peppers. Nevertheless, the acknowledgment of phenolic compounds in bell peppers is still limited. Therefore, this study aimed to determine the phenolic content and the antioxidant potential in pulps and seeds of different bell peppers (green, yellow, and red) by several in vitro assays followed by the characterization and quantification of individual phenolics using liquid chromatography coupled with electrospray ionization-quadrupole-time-of-flight-mass spectrometry (LC-ESI-QTOF-MS/MS) and high-performance liquid chromatography photodiode array (HPLC-PDA) quantification, respectively. The captured results showed that the pulp of red bell peppers exhibited the highest phenolic content in the total polyphenol content (1.03 ± 0.07 mg GAE/gf.w.), total flavonoid content (137.43 ± 6.35 μg QE/gf.w.), and total tannin content (0.22 ± 0.01 mg CE/gf.w.) as well as the most antioxidant potential in all antioxidant capacity estimation assays including total antioxidant capacity (3.56 ± 0.01 mg AAE/gf.w.), 2,2'-diphenyl-1-picrylhydrazyl (0.89 ± 0.01 mg AAE/gf.w.), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (1.36 ± 0.12 mg AAE/gf.w.), and ferric reducing antioxidant power (0.15 ± 0.01 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS isolated and identified a total of 59 phenolic compounds, including flavonoids (21), phenolic acids (20), other phenolic compounds (12), lignans (5), and stilbenes (1) in all samples. According to HPLC-PDA quantification, the seed portions showed a significantly higher amount of phenolic compounds. These findings indicated that the waste of bell peppers can be a potential source of phenolic compounds, which can be utilized as antioxidant ingredients in foods and nutritional products.
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Affiliation(s)
- Zexing Leng
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Biming Zhong
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Hanjing Wu
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Ziyao Liu
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Abdur Rauf
- Department
of Chemistry, University of Swabi, Anbar, Swabi, Khyber Pakhtunkhwa 23561, Pakistan
| | - Sami Bawazeer
- Department
of Pharmacognosy, Faculty of Pharmacy, Umm
Al-Qura University, P.O. Box 42, Makkah 21421, Kingdom of Saudi Arabia
| | - Hafiz Ansar Rasul Suleria
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
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14
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Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030898. [PMID: 35164163 PMCID: PMC8839052 DOI: 10.3390/molecules27030898] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/25/2022] [Accepted: 01/26/2022] [Indexed: 01/28/2023]
Abstract
Fruits and vegetables are important components of a healthy diet. They are rich sources of vitamins and minerals, dietary fibre and a host of beneficial non-nutrient substances including plant sterols, flavonoids and other antioxidants. It has been reported that reduced intake of fruits and vegetables may increase the risk of non-communicable diseases (NCDs). Chili pepper, is a common and important spice used to enhance taste and nutrition. Over the years, reports have shown its potential as antioxidant and an anti-obesity agent. Obesity is a serious health concern as it may initiate other common chronic diseases. Due to the side effects of synthetic antioxidants and anti-obesity drugs, scientists are now focusing on natural products which produce similar effects to synthetic chemicals. This up-to-date review addresses this research gap and presents, in an accessible format, the nutritional, antioxidant and anti-obesity properties of different chili peppers. This review article serves as a reference guide for use of chili peppers as anti-obesity agents.
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15
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Pappalardo I, Santarsiero A, De Luca M, Acquavia MA, Todisco S, Caddeo C, Bianco G, Infantino V, Martelli G, Vassallo A. Exploiting the Anti-Inflammatory Potential of White Capsicum Extract by the Nanoformulation in Phospholipid Vesicles. Antioxidants (Basel) 2021; 10:antiox10111683. [PMID: 34829554 PMCID: PMC8614711 DOI: 10.3390/antiox10111683] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/18/2021] [Accepted: 10/23/2021] [Indexed: 12/14/2022] Open
Abstract
The peppers of the Capsicum species are exploited in many fields, as flavoring agents in food industry, or as decorative and therapeutic plants. Peppers show a diversified phytochemical content responsible for different biological activities. Synergic activity exerted by high levels of antioxidant compounds is responsible for their important anti-inflammatory property. A methanolic extract was obtained from a new pepper genotype and tested for anti-inflammatory activity. The extract was incorporated into phospholipid vesicles to increase the bioavailability of its bioactive components. Two types of phospholipid vesicles were produced, conventional liposomes and Penetration Enhancer containing Vesicles (PEVs). They were tested in human monoblastic leukemia U937 cell line, showing no cytotoxic effect. The intracellular reactive oxygen species (ROS) and nitric oxide (NO) levels were measured to value the in vitro efficacy of the vesicles in regulating inflammatory responses. Liposomal incorporation significantly reduced ROS levels in extract-treated LPS-activated cells. Furthermore, LC-MS/MS analyses demonstrated that liposomes facilitated the transport of the extract components across the cell membrane and their accumulation into the cytoplasm.
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Affiliation(s)
- Ilaria Pappalardo
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- ALMACABIO Srl, C/so Italia 27, 39100 Bolzano, Italy
| | - Anna Santarsiero
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Maria De Luca
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- KAMABIO Srl, Via Al Boschetto 4/B, 39100 Bolzano, Italy
| | - Maria Assunta Acquavia
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- Thema Informatik Srl, Via Ressel 2/F, 39100 Bolzano, Italy
| | - Simona Todisco
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Carla Caddeo
- Department of Scienze della Vita e dell’Ambiente, Sezione di Scienze del Farmaco, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
- Correspondence: ; Tel.: +39-0706-758-462
| | - Giuliana Bianco
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Vittoria Infantino
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Giuseppe Martelli
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Antonio Vassallo
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- Spinoff TNcKILLERS s.r.l., Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy
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16
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Tobolka A, Škorpilová T, Dvořáková Z, Cusimamani EF, Rajchl A. Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Anaya-Esparza LM, la Mora ZVD, Vázquez-Paulino O, Ascencio F, Villarruel-López A. Bell Peppers ( Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications. Molecules 2021; 26:molecules26175341. [PMID: 34500773 PMCID: PMC8434037 DOI: 10.3390/molecules26175341] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/28/2021] [Accepted: 08/31/2021] [Indexed: 01/29/2023] Open
Abstract
Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action.
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Affiliation(s)
- Luis Miguel Anaya-Esparza
- Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de Los Altos, Universidad de Guada-lajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47620, Mexico;
| | - Zuamí Villagrán-de la Mora
- Departamento de Ciencias de la Salud, Centro Universitario de Los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47620, Mexico;
| | - Olga Vázquez-Paulino
- Departamento de Farmacobiología, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Gral. Marcelino García Barragán 1421, Olímpica, Guadalajara 44430, Mexico;
| | - Felipe Ascencio
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Av. Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz 23096, BCS, Mexico
- Correspondence: (F.A.); (A.V.-L.)
| | - Angélica Villarruel-López
- Departamento de Farmacobiología, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Gral. Marcelino García Barragán 1421, Olímpica, Guadalajara 44430, Mexico;
- Correspondence: (F.A.); (A.V.-L.)
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18
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An Epidemiological Study Report on the Antioxidant and Phenolic Content of Selected Mediterranean Functional Foods, Their Consumption Association with the Body Mass Index, and Consumers Purchasing Behavior in a Sample of Healthy Greek Adults. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177818] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Functional food consumption is shown to have a positive effect on anthropometric parameters and human health promotion. In addition, consumers seem to be more interested in food choices, that may have a positive effect on their health. The current study aimed to identify the antioxidant and phenolic content of naturally functional foods from the Mediterranean diet and to investigate consumer behavior towards their consumption in terms of their weight control, as well as their purchasing behavior and knowledge of functional foods. For this purpose, blueberries, cranberries, pomegranate, grapefruit, red peppers, almonds and mountain tea were analyzed for their phenolic content and antioxidant capacity, using the Folin-Ciocalteau and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, nine hundred forty-nine healthy Greek adults participated in an epidemiological study, by completing a validated food frequency questionnaire, for the consumption of the above investigated functional foods. Five hundred and fifty participants also completed an online questionnaire investigating factors that consumers evaluate when purchasing functional foods. Study results showed that the analyzed functional foods were high in antioxidants and phenolic compounds, especially the mountain tea. The increased consumption of cranberries, pomegranate, grapefruit, red peppers and mountain tea was significantly correlated with a decreased Body Mass Index, suggesting a possible positive role, in weight control. Participants seemed to be aware of the beneficial role of these specific investigated Mediterranean functional foods to human health. They evaluated the price, taste and nutritional value, as critical factors to buy these food products. A combination of factors seems to lead them to purchase and consume these functional foods. Future epidemiological and clinical studies should be conducted in order to further evaluate consumer preferences and bioactivity mechanisms related to Mediterranean functional food consumption.
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19
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The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties. Foods 2021; 10:foods10081849. [PMID: 34441626 PMCID: PMC8391173 DOI: 10.3390/foods10081849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/26/2021] [Accepted: 07/30/2021] [Indexed: 11/17/2022] Open
Abstract
An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars (Solanum tuberosum) Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion. Before digestion, the total phenolic content of potato cultivars mixed with JP was in the following order: R/R > PM > YG > RG. The highest levels of carotenoids were 194.34 µg/g in YG and 42.92 µg/g in the RG cultivar when mixed with roasted JP. The results indicate that the amount of bioaccessible phenolics ranged from 485 to 252 µg/g in potato cultivars mixed with roasted JP. The bioaccessibility of flavonoids ranged from 185.1 to 59.25 µg/g. The results indicate that the YG cultivar mixed with JP and SD showed the highest phenolic and carotenoid bioaccessibility. In contrast, the PM mixed with JP and SD contained the lowest phenolic and carotenoid bioaccessibility. Our results indicate that the highest flavonoid bioaccessibility occurred in R/R mixed with roasted JP and SD. The lowest flavonoids bioaccessibility occurred in PM and the RG. The maximum bioaccessible amount of capsaicin was observed in YG mixed with JP, while the minimum bioaccessibility was observed with PM.
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20
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Lidiková J, Čeryová N, Šnirc M, Vollmannová A, Musilová J, Tóthová M, Hegedȕsová A. Determination of bioactive components in selected varieties of pepper ( Capsicum L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1955922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Judita Lidiková
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Natália Čeryová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Marek Šnirc
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Alena Vollmannová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Janette Musilová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Monika Tóthová
- Department of Plant Protection, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Alžbeta Hegedȕsová
- Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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21
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Herrera-Pool E, Ramos-Díaz AL, Lizardi-Jiménez MA, Pech-Cohuo S, Ayora-Talavera T, Cuevas-Bernardino JC, García-Cruz U, Pacheco N. Effect of solvent polarity on the Ultrasound Assisted extraction and antioxidant activity of phenolic compounds from habanero pepper leaves (Capsicum chinense) and its identification by UPLC-PDA-ESI-MS/MS. ULTRASONICS SONOCHEMISTRY 2021; 76:105658. [PMID: 34242865 PMCID: PMC8273200 DOI: 10.1016/j.ultsonch.2021.105658] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 05/28/2023]
Abstract
Phenolic compounds are secondary metabolites involved in plant adaptation processes. The development of extraction procedures, quantification, and identification of this compounds in habanero pepper (Capsicum chinense) leaves can provide information about their accumulation and possible biological function. The main objective of this work was to study the effect of the UAE method and the polarity of different extraction solvents on the recovery of phenolic compounds from C. chinense leaves. Quantification of the total phenolic content (TPC), antioxidant activity (AA) by ABTS+ and DPPH radical inhibition methods, and the relation between the dielectric constant (ε) as polarity parameter of the solvents and TPC using Weibull and Gaussian distribution models was analyzed. The major phenolic compounds in C. chinense leaves extracts were identified and quantified by UPLC-PDA-ESI-MS/MS. The highest recovery of TPC (24.39 ± 2.41 mg GAE g-1 dry wt) was obtained using MeOH (50%) by UAE method. Correlations between TPC and AA of 0.89 and 0.91 were found for both radical inhibition methods (ABTS+ and DPPH). The Weibull and Gaussian models showed high regression values (0.93 to 0.95) suggesting that the highest phenolic compounds recovery is obtained using solvents with "ε" values between 35 and 52 by UAE. The major compounds were identified as N-caffeoyl putrescine, apigenin, luteolin and diosmetin derivatives. The models presented are proposed as a useful tool to predict the appropriate solvent composition for the extraction of phenolic compounds from C. chinense leaves by UAE based on the "ε" of the solvents for future metabolomic studies.
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Affiliation(s)
- Emanuel Herrera-Pool
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Ana Luisa Ramos-Díaz
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | | | - Soledad Pech-Cohuo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Teresa Ayora-Talavera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Juan C Cuevas-Bernardino
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste, Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto. Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Ulises García-Cruz
- Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-Mérida), Departamento de Recursos del Mar, Mérida, Mexico
| | - Neith Pacheco
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico.
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22
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Casquete R, Velazquez R, Hernandez A, de Guia Cordoba M, Aranda E, Bartolome T, Martin A. Evaluation of the quality and shelf-life of cayenne (Capsicum spp.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Sequential Data Fusion Techniques for the Authentication of the P.G.I. Senise (“Crusco”) Bell Pepper. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041709] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Bell pepper is the common name of the berry obtained from some varieties of the Capsicum annuum species. This agro-food is appreciated all over the world and represents one of the key ingredients of several traditional dishes. It is used as a fresh product, or dried and ground as a seasoning (e.g., paprika). Specific varieties of sweet pepper present organoleptic peculiarities and they have been awarded by quality marks as a further confirmation of their unicity (e.g., Piment d’Espelette, Pimiento de Herbón, Peperone di Senise). Due to the market value of this aliment, it can be subjected to frauds, such as adulterations and sophistication. The present study lays on these considerations and aims at developing a spectroscopy-based approach for authenticating Senise bell pepper and for detecting its adulteration with common paprika. In order to achieve this goal, 60 pure samples of bell pepper from Senise were analyzed by mid- and near-infrared spectroscopies. Then, in order to mimic the adulteration, 40 mixtures of Senise bell pepper and paprika were prepared and analyzed (by the same spectroscopic techniques). Eventually, two different multi-block classification approaches (sequential and orthogonalized partial least squares linear discriminant analysis and sequential and orthogonalized covariance selection linear discriminant analysis) were used to discriminate between pure and adulterated Senise bell pepper samples. Both proposed procedures achieved extremely successful results in external validation, correctly classifying all the (thirty-five) test samples, indicating that both approaches represent a winning solution for the investigated classification problem.
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Gómez-Maqueo A, Escobedo-Avellaneda Z, Welti-Chanes J. Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative Technologies. Int J Mol Sci 2020; 21:E8357. [PMID: 33171785 PMCID: PMC7664671 DOI: 10.3390/ijms21218357] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 10/05/2020] [Accepted: 10/29/2020] [Indexed: 02/07/2023] Open
Abstract
Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbiological growth and enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma and ultraviolet light have become popular for the processing of fruits because they can preserve nutritional quality. In this review, the phenolic profile and health potential of 38 Mesoamerican fruits were assessed. Phenolic compounds were classified based on their contribution to the diet as flavonoids, phenolic acids, tannin, lignins and stilbenoids. Due to this composition, fruits showed a wide range of bioactivities which included anti-inflammatory, anti-diabetic, anti-hypertensive and anti-obesity activities, among others. Phenolic content in fruits submitted to innovative food processing technologies depended on parameters such as enzymatic activity, antioxidant capacity, microstructure integrity and cell viability. Innovative technologies could increase phenolic content while assuring microbiological safety by (i) promoting the release of bound phenolic compounds during processing and (ii) inducing the synthesis of phenolic compounds by activation of phenylpropanoid pathway during storage.
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Affiliation(s)
- Andrea Gómez-Maqueo
- Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore;
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
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25
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Huei CS, Azlan A, Ismail A, Shafie NH, Sultana S. Antioxidant and anti-obesity properties of local chilies varieties in Malaysia. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3677-3687. [PMID: 32903949 PMCID: PMC7447724 DOI: 10.1007/s13197-020-04400-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/26/2020] [Accepted: 04/01/2020] [Indexed: 10/24/2022]
Abstract
Obesity is a serious health concern as it may initiate common chronic diseases. Chili pepper is an important spice that brings spiciness and commonly used in cuisines. However, the antioxidant and anti-obesity properties of chili varieties in Malaysia has not yet been fully investigated. Therefore, this study aimed to determine the antioxidant (content and activity) and anti-obesity properties of five different varieties of local chili peppers. The antioxidant activities of the extracts were determined through ferric-reducing antioxidant power (FRAP) and 2, 2'azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid (ABTS) assays. Cell cytotoxicity of the selected chili extracts was determined in 3T3-L1 pre adipocytes using cell viability assay (MTT) assay. Whereas the ability to inhibit oil accumulation in fully differentiated 3T3-L1 adipocytes of the selected chili pepper extracts was assayed using Oil Red O staining. The results showed that Kulai 568 pulp extract had the highest level of total phenolic content (TPC) (47.88 ± 0.220 mg GAE/g), whereas Centil pulp extract had the highest level of total flavonoid content (TFC) (26.60 ± 0.52 mg QE/g). In term of antioxidant activities, Bara pulp extract had the highest value in FRAP (3.058 ± 0.002 mM Fe2+/mg extract) and ABTS (IC50 = 12.411 ± 0.025). High performance liquid chromatography (HPLC) analysis, Bara pulp extract has the highest level of capsaicin (72.271 ± 0.957 µg/ml). In terms of inhibition of oil accumulation Centil seed extract presented the best result (69.09-92.20%), while Bara pulp extract inhibited the most pancreatic lipase activity (IC50 = 4.84 ± 0.57 µg/ml). Thus, it is suggested that Centil seed and Bara pulp extracts can be a potent antioxidant and anti-obesity agents.
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Affiliation(s)
- Chan Suk Huei
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Azrina Azlan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia, 43400 Serdang, Selangor Malaysia
- Research Centre of Excellence for Nutrition and Non-Communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Serdang, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, 43400 Serdang, Selangor Malaysia
| | - Amin Ismail
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia, 43400 Serdang, Selangor Malaysia
- Research Centre of Excellence for Nutrition and Non-Communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Serdang, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, 43400 Serdang, Selangor Malaysia
| | - Nurul Husna Shafie
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Sharmin Sultana
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia, 43400 Serdang, Selangor Malaysia
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García-González CA, Silvar C. Phytochemical Assessment of Native Ecuadorian Peppers ( Capsicum spp.) and Correlation Analysis to Fruit Phenomics. PLANTS 2020; 9:plants9080986. [PMID: 32759769 PMCID: PMC7464142 DOI: 10.3390/plants9080986] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/29/2020] [Accepted: 07/31/2020] [Indexed: 12/29/2022]
Abstract
In this work, the impact of pepper (Capsicum spp.) fruits morphology on their composition for health-promoting compounds was investigated. For that purpose, pepper accessions from Ecuador, one of the hotspots in Capsicum's origin, were analyzed for ascorbic acid, polyphenols, capsaicinoids, and prevention of cholesterol oxidation. Plant and fruit phenomics were assessed with conventional descriptors and Tomato Analyzer digital traits. Significant differences among accessions and species revealed a large diversity within the collection. The Capsicum frutescens group displayed the highest levels of capsaicinoids, whereas the polyphenols shortly varied among the five domesticated species. Capsicum pubescens exhibited the lowest content of ascorbic acid. The conventional descriptors describing the magnitude of plants and fruits, as well as digital attributes under the categories of size, shape index, and latitudinal section, mostly explained the variance among Capsicum groups. Correlation test revealed that phytochemical components were negatively correlated with the morphometric fruit attributes, suggesting that huge fruits contained lower amounts of nutraceutical compounds. Multivariate analysis showed that parameters related to fruit size, shape, and nutraceutical composition primarily contribute to the arrangement of pepper accessions. Such results suggested that those traits have been subjected to higher selection pressures imposed by humans.
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Affiliation(s)
- Carlos A. García-González
- Grupo de Investigación en Bioloxía Evolutiva, Departamento de Bioloxía, Universidade da Coruña, 15071 A Coruña, Spain;
- Facultad de Ciencias Químicas y de la Salud, Universidad Técnica de Machala, El Oro 070150, Ecuador
| | - Cristina Silvar
- Grupo de Investigación en Bioloxía Evolutiva, Departamento de Bioloxía, Universidade da Coruña, 15071 A Coruña, Spain;
- Correspondence:
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27
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Cortés-Estrada CE, Gallardo-Velázquez T, Osorio-Revilla G, Castañeda-Pérez E, Meza-Márquez OG, López-Cortez MDS, Hernández-Martínez DM. Prediction of total phenolics, ascorbic acid, antioxidant capacities, and total soluble solids of Capsicum annuum L. (bell pepper) juice by FT-MIR and multivariate analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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28
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Abstract
Fruits come in a wide variety of colors, shapes, and flavors. This chapter will cover selected fruits that are known to be healthy and highly nutritious. These fruits were chosen due to their common usage and availability. Since it is not possible to cover all health benefits or essential nutrients and important phytochemicals of the fruit composition, this chapter will focus on the key valuable constituents and their potential health effects.
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Affiliation(s)
- Sawsan G Mohammed
- Qatar Research Leadership Program (QRLP), Qatar Foundation, Doha, Qatar.
| | - M Walid Qoronfleh
- Research & Policy Department, World Innovation Summit for Health (WISH), Qatar Foundation, Doha, Qatar.
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29
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Wang X, Yu L, Li F, Zhang G, Zhou W, Jiang X. Synthesis of amide derivatives containing capsaicin and their antioxidant and antibacterial activities. J Food Biochem 2019; 43:e13061. [PMID: 31612542 DOI: 10.1111/jfbc.13061] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/23/2019] [Accepted: 09/07/2019] [Indexed: 12/22/2022]
Abstract
The capsaicin in hot peppers is an important biological active substance that is widely used in food and medicine. In this work, six capsaicin derivatives such as N-(4-Hydroxy-3-acetophenone benzyl)acrylamide (A), 2-hydroxy-3-(octyloxy)phenyl-5-acrylamidemethylbenzene phenyl methanone (B), N-(2,5-dihydroxybenzene)acetamide (C), N-(5-acetamidemethyl benzene-2,4-dihydroxybenzene)acetamide (D), 4-acetamideme thylbenzene-2-benzylphenol (E), and N-(2-methyl-4-hydroxy-5-methylthiobenzene)acetamide (F) were synthesized via the Friedel-Crafts (F-C) alkylation reaction and were characterized using IR, 1 H NMR, and HRMS. The antioxidant activity of compounds was evaluated using the reducing power and DPPH radical (DPPH·) scavenging assays, and Vitamin C (Vc) was used as a control. The antibacterial activity was tested using minimum inhibition concentration (MIC) and antibacterial rate assays, and Escherichia coli and Staphylococcus aureus were used as the tested strain. The results showed that all six capsaicin derivatives had certain antioxidant and antibacterial activities, and the activities increased with increasing mass concentration. The best properties were obtained for compounds C and F; the antioxidant activity of compound C was similar to Vc and the MIC of compound F was 0.0313 mg/ml, its antibacterial rate was greater than 99% at 3 mg/ml. PRACTICAL APPLICATIONS: As a vegetable, peppers can be eaten fresh or processed to other forms such as pepper powder or pepper jam, and it is very popular because of its long history, unique flavor, and special functions. Our current study shows that capsaicin derivatives have good antioxidant and antibacterial activities, and therefore, the present study of capsaicin derivatives with good activity provides a good foundation for future applications in natural food additives and medicine.
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Affiliation(s)
- Xuan Wang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - LiangMin Yu
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China.,Open Studio for Marine Corrosion and Protection, Pilot National Laboratory for Marine Science and Technology, Qingdao, China
| | - FengCai Li
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - GuangLong Zhang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - WenJun Zhou
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - XiaoHui Jiang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China.,Open Studio for Marine Corrosion and Protection, Pilot National Laboratory for Marine Science and Technology, Qingdao, China
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30
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Sanatombi K, Rajkumari S. Effect of Processing on Quality of Pepper: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1669161] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods. Antioxidants (Basel) 2019; 8:antiox8090364. [PMID: 31480665 PMCID: PMC6770197 DOI: 10.3390/antiox8090364] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/08/2019] [Accepted: 08/21/2019] [Indexed: 12/14/2022] Open
Abstract
Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages. The effect of roasting on their nutritional content was also investigated. In the cultivars tested, the levels of capsaicin ranged from 0 to 3636 µg/g in the mature green stage and from 0 to 4820 µg/g in the red/yellow stage. The concentration of dihydrocapsaicin ranged from 0 to 2148 µg/g in the mature green stage and from 0 to 2162 µg/g in the red/yellow stage. The levels of capsaicinoid compounds in mature green and red /yellow stages were either reduced or increased after roasting depending on the cultivar. The ranges of total phenolic and total flavonoids compounds were 2096 to 7689, and 204 to 962 µg/g, respectively, in the green and red/yellow mature stage pods. Ascorbic acid levels in the peppers ranged from 223 to 1025 mg/ 100 g Dry Weight (DW). Both raw and roasted peppers possessed strong antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl) reagent (DPPH, 61–87%) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS, 73–159 µg/g) assays. Ascorbic acid and antioxidant activity decreased after roasting in the mature green and red stages, whereas total phenolics and flavonoids increased except in the mature green stage of Sweet Delilah and yellow stage of Canrio.
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32
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Pérez-Ramírez R, Torres-Castillo JA, Barrientos-Lozano L, Almaguer-Sierra P, Torres-Acosta RI. Schistocerca piceifrons piceifrons (Orthoptera: Acrididae) as a Source of Compounds of Biotechnological and Nutritional Interest. JOURNAL OF INSECT SCIENCE (ONLINE) 2019; 19:5586711. [PMID: 31606745 PMCID: PMC6790246 DOI: 10.1093/jisesa/iez088] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Indexed: 06/10/2023]
Abstract
The Central American locust, Schistocerca piceifrons piceifrons (Walker) is a major agricultural pest in Mexico and Central America. Control measures against this pest have generated much environmental damage and substantial financial costs because chemical insecticides are used. Yet various Orthoptera species also appear to be a potential source of nutrients and a source of bioactive metabolites. Here, we studied the presence of secondary metabolites in the adult stage of S. p. piceifrons by applying different colorimetric techniques. Adults were collected from the southern region of Tamaulipas, Mexico, during September-December 2017. These samples were subjected to sequential processes of eviscerating, drying, pulverizing, extracting, and detecting of metabolites. Extractions were carried out in water, 50% ethanol, and absolute ethanol. The presence of phenolic compounds, alkaloids, tannins, saponins, flavonoids, and quantity of antioxidants against the DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2'-azino-bis, 3-ethylbenzothiazoline-6-sulfonic acid) radicals were determined and reported. Proximate analysis showed that S. p. piceifrons has a high protein content (80.26%), low fat content (6.21%), and fiber content (12.56%) similar to other Orthoptera species. Chitin and chitosan contents of S. p. piceifrons were 11.88 and 9.11%, respectively; the recovery percentage of chitosan from chitin was 76.71%. Among the Orthoptera, the protein content of this pest is among the highest while its contents of chitin and chitosan are similar to those of other insect species (e.g., Bombix mori Linnaeus [Lepidoptera: Bombycidae]). Our results suggest this pest species is a potential source of bioactive compounds of biotechnological interest for use by pharmaceutical and food industries.
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Affiliation(s)
- Rogelio Pérez-Ramírez
- Tecnológico Nacional de México-Instituto Tecnológico de Cd. Victoria, Ciudad Victoria, Tamaulipas, México
| | - Jorge Ariel Torres-Castillo
- Universidad Autónoma de Tamaulipas-Instituto de Ecología Aplicada, División del Golfo 356, Ciudad Victoria, Tamaulipas, México
| | - Ludivina Barrientos-Lozano
- Tecnológico Nacional de México-Instituto Tecnológico de Cd. Victoria, Ciudad Victoria, Tamaulipas, México
| | - Pedro Almaguer-Sierra
- Tecnológico Nacional de México-Instituto Tecnológico de Cd. Victoria, Ciudad Victoria, Tamaulipas, México
| | - Reyna Ivonne Torres-Acosta
- Universidad Autónoma de Tamaulipas, Unidad Académica Multidisciplinaria Mante, Ciudad Mante, Tamaulipas, México
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33
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Uncovering the anti-metastasis effects and mechanisms of capsaicin against hepatocellular carcinoma cells by metabolomics. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103431] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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34
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González-Gordo S, Bautista R, Claros MG, Cañas A, Palma JM, Corpas FJ. Nitric oxide-dependent regulation of sweet pepper fruit ripening. JOURNAL OF EXPERIMENTAL BOTANY 2019; 70:4557-4570. [PMID: 31046097 PMCID: PMC6736391 DOI: 10.1093/jxb/erz136] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 03/19/2019] [Indexed: 05/20/2023]
Abstract
Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit.
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Affiliation(s)
- Salvador González-Gordo
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
| | - Rocío Bautista
- Plataforma Andaluza de Bioinformática and Department of Molecular Biology and Biochemistry, Universidad de Málaga, Málaga, Spain
| | - M Gonzalo Claros
- Plataforma Andaluza de Bioinformática and Department of Molecular Biology and Biochemistry, Universidad de Málaga, Málaga, Spain
| | - Amanda Cañas
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
| | - José M Palma
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
| | - Francisco J Corpas
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
- Correspondence:
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35
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Ouerfelli M, Villasante J, Ben Kaâb LB, Almajano M. Effect of Neem ( Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties. Antioxidants (Basel) 2019; 8:E305. [PMID: 31416174 PMCID: PMC6720949 DOI: 10.3390/antiox8080305] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 08/05/2019] [Accepted: 08/05/2019] [Indexed: 12/11/2022] Open
Abstract
The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones.
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Affiliation(s)
- Manel Ouerfelli
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain
| | - Juliana Villasante
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain
| | - Leila Bettaieb Ben Kaâb
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia
| | - MaríaPilar Almajano
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain.
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36
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García-López JI, Niño-Medina G, Olivares-Sáenz E, Lira-Saldivar RH, Barriga-Castro ED, Vázquez-Alvarado R, Rodríguez-Salinas PA, Zavala-García F. Foliar Application of Zinc Oxide Nanoparticles and Zinc Sulfate Boosts the Content of Bioactive Compounds in Habanero Peppers. PLANTS (BASEL, SWITZERLAND) 2019; 8:E254. [PMID: 31366005 PMCID: PMC6724079 DOI: 10.3390/plants8080254] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 07/14/2019] [Accepted: 07/24/2019] [Indexed: 11/17/2022]
Abstract
The physiological responses of habanero pepper plants (Capsicum chinense Jacq.) to foliar applications of zinc sulphate and zinc nano-fertilizer were evaluated in greenhouse trials. The effect of the supplement on fruit quality of habanero pepper was particularly observed. Habanero pepper plants were grown to maturity, and during the main stages of phenological development, they were treated with foliar applications of Zn at concentrations of 1000 and 2000 mg L-1 in the form of zinc sulfate (ZnSO4) and zinc oxide nanoparticles (ZnO NPs). Additional Zn was not supplied to the control treatment plants. ZnO NPs at a concentration of 1000 mg L-1 positively affected plant height, stem diameter, and chlorophyll content, and increased fruit yield and biomass accumulation compared to control and ZnSO4 treatments. ZnO NPs at 2000 mg L-1 negatively affected plant growth but significantly increased fruit quality, capsaicin content by 19.3%, dihydrocapsaicin by 10.9%, and Scoville Heat Units by 16.4%. In addition, at 2000 ZnO NPs mg L-1 also increased content of total phenols and total flavonoids (soluble + bound) in fruits (14.50% and 26.9%, respectively), which resulted in higher antioxidant capacity in ABTS (2,2'azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric reducing antioxidant power) (15.4%, 31.8%, and 20.5%, respectively). These results indicate that application of ZnO NPs could be employed in habanero pepper production to improve yield, quality, and nutraceutical properties of fruits.
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Affiliation(s)
- Josué I García-López
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Guillermo Niño-Medina
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico.
| | - Emilio Olivares-Sáenz
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Ricardo H Lira-Saldivar
- Departamento de Agroplasticultura, Centro de Investigación en Química Aplicada (CIQA), CP. 25294 Saltillo, Coahuila, Mexico
| | - Enrique Díaz Barriga-Castro
- Departamento de Agroplasticultura, Centro de Investigación en Química Aplicada (CIQA), CP. 25294 Saltillo, Coahuila, Mexico
| | - Rigoberto Vázquez-Alvarado
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Pablo A Rodríguez-Salinas
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Francisco Zavala-García
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico.
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Scheau C, Badarau IA, Caruntu C, Mihai GL, Didilescu AC, Constantin C, Neagu M. Capsaicin: Effects on the Pathogenesis of Hepatocellular Carcinoma. Molecules 2019; 24:E2350. [PMID: 31247901 PMCID: PMC6651067 DOI: 10.3390/molecules24132350] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 06/21/2019] [Accepted: 06/24/2019] [Indexed: 12/22/2022] Open
Abstract
Hepatocellular carcinoma (HCC) is one of the most frequent cancers, and to date, there have been very few drugs available that can improve survival, the most well-known being sorafenib. The pathogenesis of HCC is complex, involving multiple processes including abnormal cell and tissue regeneration, angiogenesis, genomic instability, cellular proliferation, and signaling pathway alterations. Capsaicin is a substance that holds increasingly high interest and is studied as a therapeutic option in a wide array of diseases. Several studies have investigated capsaicin roles in various stages of HCC oncogenesis. This paper aims to thoroughly detail the available information on the individual effects of capsaicin on the cellular mechanisms and pathways involved in HCC development, as well as investigate their possible cooperation and interferences. The synergistic antitumor effects of capsaicin and sorafenib are also addressed.
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Affiliation(s)
- Cristian Scheau
- Department of Physiology, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania
| | - Ioana Anca Badarau
- Department of Physiology, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania.
| | - Constantin Caruntu
- Department of Physiology, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania.
- Department of Dermatology, Prof. N.C. Paulescu National Institute of Diabetes, Nutrition and Metabolic Diseases, 011233 Bucharest, Romania.
| | - Gratiela Livia Mihai
- Department of Physiology, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania
| | - Andreea Cristiana Didilescu
- Department of Embryology, Faculty of Dental Medicine, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania
| | - Carolina Constantin
- Immunology Department, Victor Babes National Institute of Pathology, 050096 Bucharest, Romania
- Department of Pathology, Colentina University Hospital, 020125 Bucharest, Romania
| | - Monica Neagu
- Immunology Department, Victor Babes National Institute of Pathology, 050096 Bucharest, Romania
- Department of Pathology, Colentina University Hospital, 020125 Bucharest, Romania
- Faculty of Biology, University of Bucharest, 76201 Bucharest, Romania
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Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Borcan LC, Dudas Z, Len A, Fuzi J, Borcan F, Tomescu MC. Synthesis and characterization of a polyurethane carrier used for a prolonged transmembrane transfer of a chili pepper extract. Int J Nanomedicine 2018; 13:7155-7166. [PMID: 30464465 PMCID: PMC6228046 DOI: 10.2147/ijn.s181667] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Purpose Red chili peppers have been highly valued in gastronomy and traditional medicine since ancient times; it seems that it is not just an ingredient for food but also a good remedy for various medical conditions such as increased blood pressure and high levels of serum triglycerides and cholesterol, myocardial infarction, arthritis, and migraines. The objective of this study is the characterization of a new carrier used for encapsulated extract. Methods Chili pepper extract was obtained and was physically entrapped inside polyurethane microparticles in order to diminish the irritative potential of this extract. The particles were evaluated by Zetasizer measurements, small-angle neutron scattering and thermal analysis, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy; the encapsulation efficacy and the drug release profile were assessed by UV-Vis spectroscopy. Bioevaluations on mice skin were performed to predict the irritative potential of the samples. Results Two different types of samples were compared: hollow polyurethane microparticles vs polyurethane particles containing the natural extract. The sizes of the particles were very similar, but the sample containing the extract presents three particle populations (the polydispersity index increases from 0.3 to 0.6 from one sample to another). The zeta-potential measurements and SEM images indicate a medium tendency to form clusters, while the UV-Vis study revealed an almost 70% encapsulation efficacy. Conclusion The results suggest that encapsulation of a chili pepper extract inside polyurethane microparticles leads to a non-irritative product with a prolonged release: ~30% of encapsulated extract is released within the first 8 days and a maximum 45% is reached in 2 weeks.
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Affiliation(s)
- Livia-Cristina Borcan
- The 5th Department (Internal Medicine I), Faculty of Medicine, "Victor Babes" University of Medicine and Pharmacy, Timisoara, Romania
| | - Zoltan Dudas
- Neutron Spectroscopy Department, Institute for Solid State Physics and Optics, Wigner Research Centre for Physics, Hungarian Academy of Sciences, Budapest, Hungary.,Inorganic Department, Institute of Chemistry, Romanian Academy, Timisoara, Romania
| | - Adel Len
- Neutron Spectroscopy Department, Institute for Solid State Physics and Optics, Wigner Research Centre for Physics, Hungarian Academy of Sciences, Budapest, Hungary.,Faculty of Engineering and Information Technology, University of Pécs, Pécs, Hungary
| | - Janos Fuzi
- Neutron Spectroscopy Department, Institute for Solid State Physics and Optics, Wigner Research Centre for Physics, Hungarian Academy of Sciences, Budapest, Hungary.,Faculty of Engineering and Information Technology, University of Pécs, Pécs, Hungary
| | - Florin Borcan
- The 1st Department (Analytical Chemistry), Faculty of Pharmacy, "Victor Babes" University of Medicine and Pharmacy, Timisoara, Romania,
| | - Mirela Cleopatra Tomescu
- The 5th Department (Internal Medicine I), Faculty of Medicine, "Victor Babes" University of Medicine and Pharmacy, Timisoara, Romania
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M S, Chhapekar SS, Ahmad I, Abraham SK, Ramchiary N. Analysis of bioactive components in Ghost chili (Capsicum chinense) for antioxidant, genotoxic, and apoptotic effects in mice. Drug Chem Toxicol 2018; 43:182-191. [DOI: 10.1080/01480545.2018.1483945] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sarpras M
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
- Genetic Toxicology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Sushil Satish Chhapekar
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Ilyas Ahmad
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Suresh K. Abraham
- Genetic Toxicology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Nirala Ramchiary
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
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41
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Sricharoen P, Lamaiphan N, Patthawaro P, Limchoowong N, Techawongstien S, Chanthai S. Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. ULTRASONICS SONOCHEMISTRY 2017; 38:629-639. [PMID: 27544798 DOI: 10.1016/j.ultsonch.2016.08.018] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 08/11/2016] [Accepted: 08/11/2016] [Indexed: 05/28/2023]
Abstract
Due to its wide use in nutritional therapy, a capsicum oleoresin extraction from hot chilli pepper was optimized using ultrasound assisted extraction. Under optimal conditions, a 0.1g sample in 10mL of a 20% water in methanol solution was extracted at 50°C for 20min to remove phytochemicals consisting of oleoresin, phenolics, carotenoids, flavonoids, capsaicinoids (pungency level), reducing sugars. Antioxidant and antidiabetic activities of the crude extracts from 14 chilli pepper varieties were examined. The antioxidant and antidiabetic activities of some phenolic compounds were also tested individually. The results showed that these chilli pepper samples are a rich source of phytochemicals with antioxidant and antidiabetic activities. High antioxidant activity of the extracts was evaluated using the 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, 2,2'-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) and ferric ion reducing antioxidant power assays. The crude extracts had a lower level of sugars induced by the inhibitory effect of α-amylase activity. Thus, their enzymatic inhibitory effect might have resulted from a synergism among the phytochemicals concerned. Therefore, a diet with this type of food may have beneficial health effects.
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Affiliation(s)
- Phitchan Sricharoen
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nattida Lamaiphan
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pongpisoot Patthawaro
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nunticha Limchoowong
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Suchila Techawongstien
- Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Saksit Chanthai
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
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42
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Flores-Calderón AMD, Luna H, Escalona-Buendía HB, Verde-Calvo JR. Chemical characterization and antioxidant capacity in blue corn (Zea mays
L.) malt beers. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.444] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Alex M. Daniela Flores-Calderón
- Laboratory of Enology and Fermented Foods, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
| | - Héctor Luna
- Laboratory of Applied Biocatalysis, Department of Biological Systems; Universidad Autónoma Metropolitana - Xochimilco; Calzada del Hueso 1100 04960 Mexico City Mexico
| | - Héctor Bernardo Escalona-Buendía
- Sensory Analysis Laboratory, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
| | - José Ramón Verde-Calvo
- Laboratory of Enology and Fermented Foods, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
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M S, Gaur R, Sharma V, Chhapekar SS, Das J, Kumar A, Yadava SK, Nitin M, Brahma V, Abraham SK, Ramchiary N. Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species. PLoS One 2016; 11:e0167791. [PMID: 27936081 PMCID: PMC5147997 DOI: 10.1371/journal.pone.0167791] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Accepted: 11/20/2016] [Indexed: 11/19/2022] Open
Abstract
Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North East India was recorded as the naturally occurring hottest chili in the world by the Guinness Book of World Records in 2006. Although few studies have reported variation in pungency content of this particular species, no study till date has reported detailed expression analysis of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other fruit metabolites. Therefore, the present study was designed to evaluate the diversity of fruit morphology, fruiting habit, capsaicinoids and other metabolite contents in 136 different genotypes mainly collected from North East India. Significant intra and inter-specific variations for fruit morphological traits, fruiting habits and 65 fruit metabolites were observed in the collected Capsicum germplasm belonging to three Capsicum species i.e., Capsicum chinense (Bhut jolokia, 63 accessions), C. frutescens (17 accessions) and C. annuum (56 accessions). The pungency level, measured in Scoville Heat Unit (SHU) and antioxidant activity measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay showed maximum levels in C. chinense accessions followed by C. frutescens accessions, while C. annuum accessions showed the lowest value for both the traits. The number of different fruit metabolites detected did not vary significantly among the different species but the metabolite such as benzoic acid hydroxyl esters identified in large percentage in majority of C. annuum genotypes was totally absent in the C. chinense genotypes and sparingly present in few genotypes of C. frutescens. Significant correlations were observed between fruit metabolites capsaicin, dihydrocapsaicin, hexadecanoic acid, cyclopentane, α-tocopherol and antioxidant activity. Furthermore, comparative expression analysis (through qRT-PCR) of candidate genes involved in capsaicinoid biosynthesis pathway revealed many fold higher expression of majority of the genes in C. chinense compared to C. frutescens and C. annuum suggesting that the possible reason for extremely high pungency might be due to the higher level of candidate gene(s) expression although nucleotide variation in pungency related genes may also be involved in imparting variations in level of pungency.
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Affiliation(s)
- Sarpras M
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Rashmi Gaur
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Vineet Sharma
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Sushil Satish Chhapekar
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Jharna Das
- Department of Biological Science, Gauhati University, Guwahati, Assam, India
| | - Ajay Kumar
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periya, Kasaragod, Kerala, India
| | - Satish Kumar Yadava
- Centre for Genetic Manipulation of Crop Plants, University of Delhi South Campus, Benito Juarez Road, New Delhi, India
| | - Mukesh Nitin
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Vijaya Brahma
- School of Computational and Integrative Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Suresh K. Abraham
- School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Nirala Ramchiary
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
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Affiliation(s)
- Elif Akbas
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - U. Betul Soyler
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Bignardi C, Cavazza A, Rinaldi M, Corradini C. Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life. Int J Food Sci Nutr 2016; 67:391-9. [PMID: 27045952 DOI: 10.3109/09637486.2016.1164671] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Pungency and red colour of Capsicum powders deteriorate during processing and storage, resulting in a decrease in market value. Two varieties of pepper with different pungencies were monitored for capsaicinoids, colour and furosine. Aliquots were stored at room and at low temperature during one year. At low temperature all indicators were stable in both varieties, while at room temperature, redness and capsacinoids decreased significantly, while furosine increased. High correlation was found between those markers. The more pungent variety exhibited higher stability in terms of all parameters. Differences observed suggest a potential protective effect exerted by capsaicinoids on powder stability. The decrease in capsaicinoids and redness accompanied by furosine increase showed a linkage between those markers never reported before. Considering that capsaicinoids and furosine occurrence have strong impact on the nutritional profile, the findings of this work show relevant changes in the nutritional value of chilli pepper powder after storage.
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Affiliation(s)
- Chiara Bignardi
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
| | - Antonella Cavazza
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
| | - Massimiliano Rinaldi
- b Dipartimento di Scienze degli Alimenti , Università degli Studi di Parma , Parma , Italy
| | - Claudio Corradini
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
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