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Kolašinac S, Pećinar I, Danojević D, Stevanović ZD. Raman spectroscopy coupled with chemometric modeling approaches for authentication of different paprika varieties at physiological maturity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113402] [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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Korczek KR, Tkaczewska J, Duda I, Migdał W. Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring ( Clupea harengus) Protein Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1946630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Klaudia Róża Korczek
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Iwona Duda
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Władysław Migdał
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
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Uarrota VG, Maraschin M, de Bairros ÂDFM, Pedreschi R. Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers. Crit Rev Food Sci Nutr 2020; 61:649-665. [PMID: 32212928 DOI: 10.1080/10408398.2020.1743642] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Capsaicinoids are acid amides of C9-C11 branched-chain fatty acids and vanillylamine and constitute important chemical compounds of Capsicum annuum together with their non-pungent analogs (capsinoids) which have an impressive list of health benefit properties (i.e., analgesia, anti-obesity, thermogenic, cardiovascular, gastrointestinal, antioxidant, anti-bacterial, anti-virulence, anti-inflamatory, anti-diabetic, inhibits angiogenesis, and improves glucose metabolism) . In this review, the state of art on how capsaicinoids are affected by different pre- and postharvest factors is discussed together with their biological activity. For instance, high light intensity and heat treatments may reduce capsaicinoid content in fruits probably due to the loss of activity of capsaicin synthase (CS) and phenylalanine ammonia lyase (PAL). The pungency in peppers varies also with environment, genotype or cultivar, node position, fruiting and maturity stages, nitrogen and potassium contents. As the fruit mature, capsaicinoid levels increase. Fruits from the second node tend to have higher accumulation of pungency than those of other positions and the pungency decreases linearly as the node position increase. Sodium hydroxide treatment reduces the pungency of pepper fruit as it hydrolyzes and modifies one of the features (vanillyl group, the acid-amide linkage and alkyl side chain) of capsaicin molecule. Salt and water stress increase PAL and capsaicin synthase activity and increase the capsaicinoid accumulation in fruit, by negatively regulating peroxidase activity at appropriate levels. Future research must be directed in better understanding the changes of capsinoids during pre and post-harvest management, the causal drivers of the loss of activity of the aminotransferase gene (pAMT) and if possible, studies with genetically modified sweet peppers with functional pAMT. Available data provided in this review can be used in different agricultural programs related to developing new cultivars with specific pungency levels. The contents of capsaicinoids and capsinoids in both fresh fruits and marketed products are also of remarkable importance considering the preferences of certain niches in market where higher added-value products might be commercialized.
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Affiliation(s)
- Virgílio Gavicho Uarrota
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Marcelo Maraschin
- Department of Plant Science, Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, Florianópolis, SC, Brazil
| | - Ângela de Fátima M de Bairros
- Department of Education, Dom Jaime de Barros Câmara School of Basic Education (EEB-Dom Jaime de Barros Câmara), Florianópolis, SC, Brazil
| | - Romina Pedreschi
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
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Tripodi P, Ficcadenti N, Rotino GL, Festa G, Bertone A, Pepe A, Caramanico R, Migliori CA, Spadafora D, Schiavi M, Cardi T, Lo Scalzo R. Genotypic and environmental effects on the agronomic, health-related compounds and antioxidant properties of chilli peppers for diverse market destinations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4550-4560. [PMID: 30883772 DOI: 10.1002/jsfa.9692] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/12/2019] [Accepted: 03/13/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Pasquale Tripodi
- CREA Research Centre for Vegetable and Ornamental Crops, Pontecagnano, Italy
| | - Nadia Ficcadenti
- CREA Research Centre for Vegetable and Ornamental Crops, Monsampolo del Tronto, Italy
| | | | - Giovanna Festa
- CREA Research Centre for Vegetable and Ornamental Crops, Pontecagnano, Italy
| | - Aldo Bertone
- CREA Research Centre for Vegetable and Ornamental Crops, Monsampolo del Tronto, Italy
| | - Andrea Pepe
- CREA Research Centre for Vegetable and Ornamental Crops, Monsampolo del Tronto, Italy
| | - Rosita Caramanico
- CREA Research Centre for Engineering and Agro-food Processing, Milano, Italy
| | | | - Danilo Spadafora
- CREA Research Centre for Engineering and Agro-food Processing, Milano, Italy
| | - Massimo Schiavi
- CREA Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | - Teodoro Cardi
- CREA Research Centre for Vegetable and Ornamental Crops, Pontecagnano, Italy
| | - Roberto Lo Scalzo
- CREA Research Centre for Engineering and Agro-food Processing, Milano, Italy
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Durazzo A, Lisciani S, Camilli E, Gabrielli P, Marconi S, Gambelli L, Aguzzi A, Lucarini M, Maiani G, Casale G, Marletta L. Nutritional composition and antioxidant properties of traditional Italian dishes. Food Chem 2017; 218:70-77. [DOI: 10.1016/j.foodchem.2016.08.120] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 05/26/2016] [Accepted: 08/30/2016] [Indexed: 11/29/2022]
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Durazzo A. Study Approach of Antioxidant Properties in Foods: Update and Considerations. Foods 2017; 6:foods6030017. [PMID: 28264480 PMCID: PMC5368536 DOI: 10.3390/foods6030017] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Accepted: 02/24/2017] [Indexed: 12/18/2022] Open
Abstract
The assessment of interactions between natural antioxidants and other food matrix components represents the main step in the investigation of total antioxidant properties, in terms of potential health benefits. The diversity of chemical structures of natural compounds, besides their possible interactions, as well as the biological role and different modes of action makes it difficult to assess a single and reliable procedure for the evaluation of antioxidant activity. Today, much attention is given to the distinction between extractable and non-extractable antioxidants as a key tool in the description of the nutritional and healthy properties of food matrices. The starting point for the investigation of antioxidant effects of food extracts is the analysis of antioxidant properties of pure compounds and their interactions. Another complementary approach could be represented by the study of how different biologically active compound-rich extracts contribute to the total antioxidant capacity.
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Affiliation(s)
- Alessandra Durazzo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy.
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Kim HG, Bae JH, Jastrzebski Z, Cherkas A, Heo BG, Gorinstein S, Ku YG. Binding, Antioxidant and Anti-proliferative Properties of Bioactive Compounds of Sweet Paprika (Capsicum annuum L.). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:129-136. [PMID: 27184000 DOI: 10.1007/s11130-016-0550-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The scope of this research was to determine the bioactive composition, antioxidant, binding, and anti-proliferative properties of red sweet paprika growing under artificial light. The amounts of carotenoids, chlorophyll, polyphenols, tannins, and flavonoids in red paprika (RP), cultivated in Korea, before and after light treatments under high pressure sodium (HPS) and lighting emitting plasma (LEP) lamps (RPControl, RPHPS, RPLEP), were analyzed in water (W) and ethanolic extracts (Et). Spectroscopic, radical scavenging assays, fluorescence and cytotoxicity measurements were applied. The results of this study showed that total chlorophyll and carotenes were the highest in RPHPS (10.50 ± 1.02 and 33.90 ± 3.26 μg/g dry weight (DW)). The strongest antioxidant capacity (μM TE/g DW) in a 2, 2'-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS(•+)) assay was in RPControlEt (24.34 ± 2.36), in a ferric-reducing/antioxidant power (FRAP) assay in RPHPSW (27.08 ± 2.4) and in a cupric reducing antioxidant (CUPRAC) in RPLEPW (70.99 ± 7.11). The paprika ethanolic extracts showed lower values in their bioactivity than the water ones. The binding and cytotoxicity abilities of extracted polyphenols correlated with their amounts. LEP treatment is better for plant growth characteristics than other conventional treatments. The investigated paprika samples can be used as a source of antioxidants.
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Affiliation(s)
- Hong-Gi Kim
- Jeonnam Bioindustry Foundation, Bio Control Research Center, Gokseong-Gun, 57510, South Korea
| | - Jong-Hyang Bae
- Department of Horticulture Industry, College of Life Science and Resource, Wonkwang University, Iksan, 54538, South Korea
- Institute of Life Science and Natural Resources, Wonkwang University, Iksan, 54538, South Korea
| | - Zenon Jastrzebski
- Department of Pharmacology, National Medicines Institute, 00-725, Warsaw, Poland
| | - Andriy Cherkas
- Department of Internal Medicine №1, Danylo Halytskyi Lviv National Medical University, Lviv, 79010, Ukraine
| | - Buk-Gu Heo
- Naju Foundation of Natural Dyeing Culture, Naju, 58280, South Korea
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem, 91120, Israel.
| | - Yang-Gyu Ku
- Department of Horticulture Industry, College of Life Science and Resource, Wonkwang University, Iksan, 54538, South Korea.
- Institute of Life Science and Natural Resources, Wonkwang University, Iksan, 54538, South Korea.
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Cultivation approach for comparing the nutritional quality of two pepper cultivars grown under different agricultural regimes. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Shim YW, Chin KB. Antioxidant Activity of the Oven-dried Paprika Powders with Various Colors and Phycochemical Properties and Antioxidant Activity of Pork Patty Containing Various Paprika Powder. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.5.626] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.01.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Jarret R, Berke T, Baldwin E, Antonious G. Variability for Free Sugars and Organic Acids inCapsicum chinense. Chem Biodivers 2009; 6:138-45. [DOI: 10.1002/cbdv.200800046] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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