1
|
Siqueira GP, Rocha RG, Nascimento AB, Richter EM, Muñoz RAA. Portable Atmospheric Air Plasma Jet Pen for the Surface Treatment of Three-Dimensionally (3D)-Printed Electrodes. Anal Chem 2024. [PMID: 39236255 DOI: 10.1021/acs.analchem.4c02785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/07/2024]
Abstract
Three-dimensional (3D) printing is an emerging technology to develop devices on a large scale with potential application for electroanalysis. However, 3D-printed electrodes, in their native form, provide poor electrochemical response due to the presence of a high percentage of thermoplastic polymer in the conductive filaments. Therefore, surface treatments are usually required to remove the nonconductive material from the 3D-printed electrode surfaces, providing a dramatic improvement in the electroanalytical performance. However, these procedures are time-consuming, require bulky equipment, or even involve non-eco-friendly protocols. Herein, we demonstrated that portable and low-cost atmospheric air plasma jet pens can be used to activate electrodes additively manufactured using a commercial poly(lactic acid) filament containing carbon black as conductive filler, improving the electrochemical activity. Remarkable electrochemical results were obtained (voltammetric profile) using [Fe(CN)6]3-/4-, dopamine and [Ru(NH3)6]2+/3+ as redox probes. Microscopic, spectroscopic, and electrochemical techniques revealed that the air-plasma jet pen removes the excess PLA on the 3D-printed electrode surface, exposing the conductive carbon black particles and increasing the surface area. The performance of the treated electrode was evaluated by the quantification of capsaicin in pepper sauce samples, with a limit of detection of 3 nM, suitable for analysis of food samples. Recovery values from 94% to 101% were obtained for the analysis of spiked samples. The new treatment generated by a plasma jet pen is an alternative approach to improve the electrochemical activity of 3D-printed electrodes that present sluggish kinetics with great advantages over previous protocols, including low-cost, short time of treatment (2 min), environmentally friendly protocol (reagentless), and portability (hand-held pen).
Collapse
Affiliation(s)
- Gilvana P Siqueira
- Chemistry Institute, Federal University of Uberlândia, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Raquel G Rocha
- Chemistry Institute, Federal University of Uberlândia, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Amanda B Nascimento
- Chemistry Institute, Federal University of Uberlândia, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Eduardo M Richter
- Chemistry Institute, Federal University of Uberlândia, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Rodrigo A A Muñoz
- Chemistry Institute, Federal University of Uberlândia, 38400-902 Uberlândia, Minas Gerais, Brazil
| |
Collapse
|
2
|
Cardoso RV, da Silva DVT, Santos-Sodré SDJL, Pereira PR, Freitas CS, Moterle D, Kanis LA, Silva LHMD, Rodrigues AMDC, Paschoalin VMF. Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers ( Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents. Foods 2024; 13:2765. [PMID: 39272529 PMCID: PMC11394977 DOI: 10.3390/foods13172765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 08/26/2024] [Accepted: 08/28/2024] [Indexed: 09/15/2024] Open
Abstract
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.
Collapse
Affiliation(s)
- Raiane Vieira Cardoso
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Davi Vieira Teixeira da Silva
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | | | - Patricia Ribeiro Pereira
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Cyntia Silva Freitas
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Diego Moterle
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiz Alberto Kanis
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiza Helena Meller da Silva
- Institute of Technology, Federal University of Para (UFPA), Augusto Corrêa 1, Guamá, Belém 66075-110, PA, Brazil
| | | | - Vania Margaret Flosi Paschoalin
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| |
Collapse
|
3
|
Sam-On MFS, Mustafa S, Yusof MT, Mohd Hashim A, Ku Aizuddin KNA. Exploring the Global Trends of Bacillus, Trichoderma and Entomopathogenic Fungi for Pathogen and Pest Control in Chili Cultivation. Saudi J Biol Sci 2024; 31:104046. [PMID: 38983130 PMCID: PMC11231758 DOI: 10.1016/j.sjbs.2024.104046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 05/29/2024] [Accepted: 06/07/2024] [Indexed: 07/11/2024] Open
Abstract
Chili, renowned globally and deeply ingrained in various cultures. Regrettably, the onset of diseases instigated by pests and pathogens has inflicted substantial losses on chili crops, with some farms experiencing complete production decimation. Challenges confronting chili cultivation include threats from pathogenic microbes like Xanthomonas, Fusarium, Phytophthora, Verticillium, Rhizoctonia, Colletotrichium and Viruses, alongside pests such as whiteflies, mites, thrips, aphids, and fruit flies. While conventional farming practices often resort to chemical pesticides to combat these challenges, their utilization poses substantial risks to both human health and the environment. In response to this pressing issue, this review aims to evaluate the potential of microbe-based biological control as eco-friendly alternatives to chemical pesticides for chili cultivation. Biocontrol agents such as Bacillus spp., Trichoderma spp., and entomopathogenic fungi present safer and more environmentally sustainable alternatives to chemical pesticides. However, despite the recognised potential of biocontrol agents, research on their efficacy in controlling the array of pests and pathogens affecting chili farming remains limited. This review addresses this gap by evaluating the efficiency of biocontrol agents, drawing insights from existing studies conducted in other crop systems, regarding pest and pathogen management. Notably, an analysis of Scopus publications revealed fewer than 30 publications in 2023 focused on these three microbial agents. Intriguingly, India, as the world's largest chili producer, leads in the number of publications concerning Bacillus spp., Trichoderma spp., and entomopathogenic fungi in chili cultivation. Further research on microbial agents is imperative to mitigate infections and reduce reliance on chemical pesticides for sustainable chili production.
Collapse
Affiliation(s)
- Muhamad Firdaus Syahmi Sam-On
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Shuhaimi Mustafa
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Mohd Termizi Yusof
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Amalia Mohd Hashim
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Ku Nur Azwa Ku Aizuddin
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| |
Collapse
|
4
|
Su M, She Y, Deng M, Guo Y, Li Y, Liu G, Sun B, Liu D. Effect of Capsaicin Addition on Antioxidant Capacity, Immune Performance and Upper Respiratory Microbiota in Nursing Calves. Microorganisms 2023; 11:1903. [PMID: 37630463 PMCID: PMC10458815 DOI: 10.3390/microorganisms11081903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/14/2023] [Accepted: 07/26/2023] [Indexed: 08/27/2023] Open
Abstract
Capsaicin (CAP) has various biological activities; it has antibacterial, anti-inflammatory and antioxidant properties, and stimulates intestinal development. The aim of this study was to investigate the effect of CAP on the health of nursing calves under group housing conditions. Twenty-four newborn Holstein calves were randomly assigned to three treatment groups of eight calves each. The milk replacer was supplemented with 0, 0.15 or 0.3 mL/d of CAP in each of the three treatment groups. Following a one-month clinical trial of individual-pen housing, an extended one-month trial of group housing was conducted. At the end of the trial, serum samples, rectal fecal samples and upper respiratory swab samples were collected to determine the effect of CAP addition on serum parameters, fecal fermentation parameters and upper respiratory microbiota of calves under group housing conditions. The results showed that the addition of high doses of CAP decreased calf respiratory scores (p < 0.05), increased serum glutathione peroxidase, superoxide dismutase, immunoglobulin A, immunoglobulin G, immunoglobulin M and interleukin-10 concentration (p < 0.05), and decreased malondialdehyde, amyloid A and haptoglobin concentration (p < 0.05). Moreover, high doses of CAP increased the rectal fecal concentration of total short-chain fatty acids, acetate and butyric acid (p < 0.05). In addition, CAP regulated the upper respiratory tract microbiota, with high doses of CAP reducing Mycoplasma abundance (p < 0.05), two doses of CAP reducing Corynebacterium abundance (p < 0.05) and a tendency to reduce Staphylococcus abundance (p = 0.06). Thus, CAP can improve calf antioxidant capacity, immune capacity and reduce inflammatory factors, stress proteins as well as improve gut fermentation and upper respiratory microbiota under group housing conditions, which is beneficial for healthy calf growth.
Collapse
Affiliation(s)
- Minqiang Su
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
- National Local Joint Engineering Research Center of Livestock and Poultry, South China Agricultural University, Guangzhou 510642, China
| | - Yuanhang She
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Ming Deng
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yongqing Guo
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yaokun Li
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Guangbin Liu
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Baoli Sun
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Dewu Liu
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (M.S.); (Y.S.); (M.D.); (Y.G.); (Y.L.); (G.L.)
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
- National Local Joint Engineering Research Center of Livestock and Poultry, South China Agricultural University, Guangzhou 510642, China
- Collaborative Innovation Center for Healthy Sheep Breeding and Zoonoses Prevention and Control, Shihezi University, Shihezi 832000, China
| |
Collapse
|
5
|
Mandal SK, Rath SK, Logesh R, Mishra SK, Devkota HP, Das N. Capsicum annuum L. and its bioactive constituents: A critical review of a traditional culinary spice in terms of its modern pharmacological potentials with toxicological issues. Phytother Res 2023; 37:965-1002. [PMID: 36255140 DOI: 10.1002/ptr.7660] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 09/07/2022] [Accepted: 09/27/2022] [Indexed: 11/12/2022]
Abstract
Capsicum annuum L., commonly known as chili pepper, is used as an important spice globally and as a crude drug in many traditional medicine systems. The fruits of C. annuum have been used as a tonic, antiseptic, and stimulating agent, to treat dyspepsia, appetites, and flatulence, and to improve digestion and circulation. The article aims to critically review the phytochemical and pharmacological properties of C. annuum and its major compounds. Capsaicin, dihydrocapsaicin, and some carotenoids are reported as the major active compounds with several pharmacological potentials especially as anticancer and cardioprotectant. The anticancer effect of capsaicinoids is mainly mediated through mechanisms involving the interaction of Ca2+ -dependent activation of the MAPK pathway, suppression of NOX-dependent reactive oxygen species generation, and p53-mediated activation of mitochondrial apoptosis in cancer cells. Similarly, the cardioprotective effects of capsaicinoids are mediated through their interaction with cellular transient receptor potential vanilloid 1 channel, and restoration of calcitonin gene-related peptide via Ca2+ -dependent release of neuropeptides and suppression of bradykinin. In conclusion, this comprehensive review presents detailed information about the traditional uses, phytochemistry, and pharmacology of major bioactive principles of C. annuum with special emphasis on anticancer, cardioprotective effects, and plausible toxic adversities along with food safety.
Collapse
Affiliation(s)
- Sudip Kumar Mandal
- Department of Pharmaceutical Chemistry, Dr. B. C. Roy College of Pharmacy and AHS, Durgapur, India
| | - Santosh Kumar Rath
- School of Pharmaceuticals and Population Health Informatics, Faculty of Pharmacy, DIT University, Dehradun, India
| | - Rajan Logesh
- TIFAC CORE in Herbal Drugs, Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Rockland's, Ooty, India
| | | | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan
| | - Niranjan Das
- Department of Chemistry, Ramthakur College, Agartala, India
| |
Collapse
|
6
|
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.
Collapse
|
7
|
Abdelkhalik A, Abd El-Mageed TA, Mohamed IAA, Semida WM, Al-Elwany OAAI, Ibrahim IM, Hemida KA, El-Saadony MT, AbuQamar SF, El-Tarabily KA, Gyushi MAH. Soil application of effective microorganisms and nitrogen alleviates salt stress in hot pepper ( Capsicum annum L.) plants. FRONTIERS IN PLANT SCIENCE 2023; 13:1079260. [PMID: 36743545 PMCID: PMC9889995 DOI: 10.3389/fpls.2022.1079260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 12/13/2022] [Indexed: 06/18/2023]
Abstract
The application of effective microorganisms (EMs) and/or nitrogen (N) have a stimulating effect on plants against abiotic stress conditions. The aim of the present study was to determine the impact of the co-application of EMs and N on growth, physio-biochemical attributes, anatomical structures, nutrients acquisition, capsaicin, protein, and osmoprotectant contents, as well as the antioxidative defense system of hot pepper (Capsicum annum L.) plants. In the field trials, EMs were not applied (EMs-) or applied (EMs+) along with three N rates of 120, 150, and 180 kg unit N ha-1 (designated as N120, N150, and N180, respectively) to hot pepper plants grown in saline soils (9.6 dS m-1). The application of EMs and/or high N levels attenuated the salt-induced damages to hot pepper growth and yield. The application of EMs+ with either N150 or N180 increased the number, average weight and yield of fruits by 14.4 or 17.0%, 20.8 or 20.8% and 28.4 or 27.5%, respectively, compared to hot pepper plants treated with the recommended dose (EMs- × N150). When EMs+ was individually applied or combined with either N150 or N180, increased accumulation of capsaicin were observed by 16.7 or 20.8%, protein by 12.5 or 16.7%, proline by 19.0 or 14.3%, and total soluble sugars by 3.7 or 7.4%, respectively, in comparison with those treated with the integrative EMs- × N150. In addition, the non-enzymatic contents (ascorbate, and glutathione) and enzymatic activities (catalase, superoxide dismutase, and glutathione reductase) of the antioxidant defense systems significantly increased in hot pepper plants treated with EMs+ alone or combined with N150 or N180 under salt stress conditions. Higher accumulation of nutrients (N, P, K+, and Ca2+) along with reduced Na+ acquisition was also evidenced in response to EMs+ or/and high N levels. Most anatomical features of stems and leaves recovered in hot pepper plants grown in saline soils and supplied with EMs+ and N. The application of EMs and N is undoubtedly opening new sustainable approaches toward enhancing abiotic stress tolerance in crops (e.g. hot pepper).
Collapse
Affiliation(s)
| | | | | | - Wael M. Semida
- Horticulture Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | | | - Ibrahim M. Ibrahim
- Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | | | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Synan F. AbuQamar
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates
- Khalifa Center for Genetic Engineering and Biotechnology, United Arab Emirates University, Al Ain, United Arab Emirates
- Harry Butler Institute, Murdoch University, Murdoch, WA, Australia
| | | |
Collapse
|
8
|
Guijarro-Real C, Adalid-Martínez AM, Pires CK, Ribes-Moya AM, Fita A, Rodríguez-Burruezo A. The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12020231. [PMID: 36678946 PMCID: PMC9863480 DOI: 10.3390/plants12020231] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/22/2022] [Accepted: 12/30/2022] [Indexed: 06/10/2023]
Abstract
Peppers (Capsicum sp.) are used both as vegetables and/or spice and their fruits are used in a plethora of recipes, contributing to their flavor and aroma. Among flavor-related traits, pungency (capsaicinoids) and lately volatiles have been considered the most important factors. However, the knowledge of sugars is low, probably due to the fact peppers were historically considered tasteless. Here, using HPLC, we studied the content and profile of major sugars and capsaicinoids in a comprehensive collection of varietal types (genotype, G), grown under different growing systems (environment, E) in two years (Y) and considered the two main ripening stages (R). We found a major contribution to the ripening stage and the genotype in total and individual sugars and capsaicinoids. The year was also significant in most cases, as well as the G × E and G × Y interactions, while the growing system was low or nil. Ripening increased considerably in sugars (from 19.6 to 36.1 g kg-1 on average) and capsaicinoids (from 97 to 142 mg kg-1 on average), with remarkable differences among varieties. Moreover, sugars in fully ripe fruits ranged between 7.5 and 38.5 g kg-1 in glucose and between 5.2 and 34.3 g kg-1 in fructose, and several accessions reached total sugars between 40 and 70 g kg-1, similar to tomatoes. The results reveal the importance of the genotype and the ripening for these traits, particularly sugars, which should be considered key for the improvement of taste and flavor in peppers.
Collapse
Affiliation(s)
- Carla Guijarro-Real
- Biotecnología y Biología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - Ana M. Adalid-Martínez
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Cherrine K. Pires
- Centro Multidisciplinar, Universidade Federal do Rio de Janeiro, Campus UFRJ-Macaé, Macaé 27930-560, Brazil
| | - Ana M. Ribes-Moya
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Fita
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Adrián Rodríguez-Burruezo
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| |
Collapse
|
9
|
Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. The effect of ripening on the capsaicinoids composition of Jeromin pepper (Capsicum annuum L.) at two different stages of plant maturity. Food Chem 2023; 399:133979. [DOI: 10.1016/j.foodchem.2022.133979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 08/06/2022] [Accepted: 08/16/2022] [Indexed: 10/15/2022]
|
10
|
Grigoletto NTS, Takiya CS, Bugoni M, Nunes AT, Junior PCV, Chesini RG, da Silva GG, Mariane dos Santos F, Rennó FP. Influence of encapsulated pepper on ruminal fermentation, nutrient digestibility, and performance in dairy cows. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
11
|
Blaško J, Nižnanská Ž, Kubinec R, Mikuláš Ľ, Nižnanský Ľ, Kubincová J, Kunštek M, Duháčková Ľ, Hrčka R, Kabát J, Gabrišová Ľ, Šidlo J, Szabó AH. Simple, fast method for the sample preparation of major capsaicinoids in ground peppers, in potato chips and chilli sauces and their analysis by GC-MS. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
12
|
Vittorazzi PC, Takiya CS, Nunes AT, Chesini RG, Bugoni M, Silva GG, Silva TBP, Dias MSS, Grigoletto NTS, Rennó FP. Feeding encapsulated pepper to dairy cows during the hot season improves performance without affecting core and skin temperature. J Dairy Sci 2022; 105:9542-9551. [PMID: 36307240 DOI: 10.3168/jds.2022-22078] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 08/04/2022] [Indexed: 11/17/2022]
Abstract
Peppers (Capsicum spp.) contain capsaicin, an organic compound with a group of alkaloids that has shown thermoregulation properties in humans and mice, and may influence glucose and lipid metabolism in ruminants. An experiment was conducted to evaluate different doses of a feed additive containing encapsulated pepper on milk yield and composition, dry matter intake, feed sorting index, total-tract apparent digestibility of nutrients, purine derivatives excretion, and serum concentrations of urea-N and glucose, N excretion, respiration rate, rectal temperature, and skin temperature in different regions (forehead, face, and rumen). Thirty-six Holstein cows (150 ± 102.1 d in milk and 29.3 ± 5.81 kg/d milk yield) were used in a 9-wk randomized complete block (n = 12) design experiment. Following a 2-wk covariate period, cows were blocked according to parity, days in milk, and milk yield and were randomly assigned to the following treatments: 0 (CAP0), 0.75 (CAP75), or 1.5 (CAP150) g/d of a feed additive containing encapsulated pepper (1 g/kg, Capcin; NutriQuest) added to the concentrate along with minerals. Treatment differences were evaluated through orthogonal contrasts (CAP0 vs. CAP75 + CAP150 or CAP75 vs. CAP150). The average temperature-humidity index during the experiment was 72.0 ± 2.07. Dry matter intake was greater in cows fed a feed additive containing encapsulated pepper (CAP) treatments (CAP75 and CAP150) compared with CAP0. Cows fed CAP150 tended to have greater dry matter intake than those in CAP75 group. Feeding CAP decreased sorting for feed particles with size between 8 and 4 mm. An interaction effect between treatment and week was observed for crude protein digestibility whereas cows fed CAP150 had the greatest digestibility on the third week of experiment. Orthogonal contrasts did not detect differences in serum concentrations of glucose and urea-N, or purine derivatives excretion. Nitrogen excretion (as % of N intake) in milk, urine, and feces was not altered by treatments. Feeding CAP increased yields of 3.5% fat-corrected milk, fat, protein, and lactose. A tendency toward greater milk protein content was observed for cows fed CAP150 than CAP75. No differences were detected on respiration rate, rectal temperature, and skin temperature of cows. A feed additive containing encapsulated pepper fed at 0.75 or 1.5 g/d can improve yield of fat-corrected milk and milk solids by increasing feed intake without affecting nutrient digestibility and body temperature of lactating cows during the hot season.
Collapse
Affiliation(s)
- Paulo Cesar Vittorazzi
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Caio S Takiya
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Alanne T Nunes
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Rodrigo G Chesini
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Milena Bugoni
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Guilherme G Silva
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Tássia B P Silva
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Mauro S S Dias
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Nathalia T S Grigoletto
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Francisco P Rennó
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900.
| |
Collapse
|
13
|
Oh J, Kwak HS, Kim MK. The influence of a carrier food on the perceived spiciness of chili pepper sauce. J SENS STUD 2022. [DOI: 10.1111/joss.12794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jungmin Oh
- SME solution Research Center, Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeollabuk‐do Republic of Korea
| | - Han Sub Kwak
- Research Group of Food Processing Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
- KFRI School University of Science and Technology Wanju‐gun Jeollabuk‐do Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeollabuk‐do Republic of Korea
| |
Collapse
|
14
|
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; 27:6380. [PMID: 36234927 PMCID: PMC9570844 DOI: 10.3390/molecules27196380] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [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.
Collapse
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
| | - Dharmendra K. Yadav
- Department of Pharmacy, Gachon Institute of Pharmaceutical Science, College of Pharmacy, Hambakmoeiro 191, Gachon University, Incheon 21924, Korea
| |
Collapse
|
15
|
Zamljen T, Slatnar A, Hudina M, Veberic R, Medic A. Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS. Foods 2022; 11:foods11152256. [PMID: 35954023 PMCID: PMC9367771 DOI: 10.3390/foods11152256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/22/2022] [Accepted: 07/26/2022] [Indexed: 02/01/2023] Open
Abstract
Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies. A total of 99.8% of the phenols in chili olive oil were secoiridoids, with elenolic acid, oleuropein aglycones, and ligostride aglycones being the most abundant. Chili olive oil with chili flakes contained higher levels of capsaicinoids (+21.6%) compared to whole chili olive oil. Capsaicin and dihydrocapsaicin accounted for about 95% of all capsaicinoids in the chili olive oil. The extraction rate of dry “Cayenne” chili was 7.1% in whole chili olive oil and 9% in chili olive oil with flakes, confirming that chili flakes are better extracted in olive oil. With the determination of 29 individual phenols and five individual capsaicinoids, the study provided a detailed insight into the secondary metabolites of chili olive oil and confirmed that it is a health source.
Collapse
|
16
|
Development and Validation of an HPLC Method for Simultaneous Determination of Capsaicinoids and Camphor in Over-the-Counter Medication for Topical Use. Molecules 2022; 27:molecules27041261. [PMID: 35209050 PMCID: PMC8878854 DOI: 10.3390/molecules27041261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 12/10/2022] Open
Abstract
A reverse-phase high-performance liquid chromatography method was developed to determine and quantify capsaicin (trans-8-methyl-N-vanillyl-6- nonenamid), dihydrocapsaicin (8-methyl-N-vanillylnonanamide), and camphor (trimethylbicyclo[2.2.1]heptan-2-one). It is applicable in analyses of over-the-counter (OTC) medications for topical use and raw materials such as chili pepper oleoresin. Chromatographic separation was carried out on a C18 column using an isocratic flow of the mobile phase containing acetonitrile and ultrapure water in a ratio of 2:3, with pH adjusted to 3.2 using glacial acetic acid, and a flow rate of 1.5 mL/min. The concentration of the eluting compounds was monitored by a diode-array detector at a wavelength of 281 nm. The method was evaluated for several validation parameters, including selectivity, accuracy (confidence intervals < 0.05%), repeatability, and intermediate precision. The limit of detection (LOD) was determined to be 0.070 µg/mL for capsaicin, 0.211 µg/mL for dihydrocapsaicin, and 0.060 µg/mL for camphor. The limit of quantification (LOQ) was determined to be 0.212 µg/mL for capsaicin, 0.640 µg/mL for dihydrocapsaicin, and 0.320 µg/mL for camphor. Linearity was set in the range of 2.5–200 µg/mL for capsaicin and dihydrocapsaicin and 25–2000 µg/mL for camphor. The suggested analytical method can be used for quality control of formulated pharmaceutical products containing capsaicinoids, camphor, and propolis.
Collapse
|
17
|
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]
|
18
|
Das S, Sarkar S, Das M, Banik P, Bhattacharya SS. Influence of soil quality factors on capsaicin biosynthesis, pungency, yield, and produce quality of chili: An insight on Csy1, Pun1, and Pun1 2 signaling responses. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 166:427-436. [PMID: 34157605 DOI: 10.1016/j.plaphy.2021.06.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 06/07/2021] [Indexed: 06/13/2023]
Abstract
Hotness or pungency is the major trait of genetically diverse and economically valuable chili (Capsicum sp.) cultivars. However, little is known about the influence of soil characteristics on genetic regulation of pungency vis-à-vis capsaicin formation in endemic chilies. Hence, the present work was conducted by growing two endemic chili cultivars in two types (alluvial and lateritic) of soil. Capsaicin content, pungency, and capsaicin synthase activity were significantly greater in chilies grown in alluvial soil than in lateritic soil. Correspondingly, Csy1, the gene that encodes capsaicin synthase, was significantly upregulated in alluvial soil grown plants. Interestingly, upregulation of Pun1, the gene responsible for capsaicin accumulation in fruits, was more in lateritic soil than in alluvial soil; but pungency was inhibited in lateritic soil by the overexpression of Pun12, a recessive allele of Pun1 locus. Statistical analyses revealed that high organic C, microbial activity, and NPK status in alluvial soil were responsible for high pungency, capsaicin synthase activity, capsaicin accumulation, and suppression of Pun12. Fruit yield, dry matter, crude protein, titratable acidity, and soluble solids were also significantly high in chilies grown in alluvial soil. Therefore, we postulate that soil quality attributes play vital roles in genetic regulation of pungency, capsaicin biosynthesis, fruit yield, and produce quality of endemic chili cultivars.
Collapse
Affiliation(s)
- Subhasish Das
- Department of Environmental Science, Mizoram University (Pachhunga University College), Aizawl, 796001, India
| | - Subhasree Sarkar
- Department of Zoology, Siksha Bhavana, Visva Bharati, Santiniketan, 731 235, India
| | - Maneka Das
- Soil and Agro Bio-engineering Lab, Department of Environmental Science, Tezpur University, Tezpur, 784 028, India
| | - Pabitra Banik
- Agricultural and Ecological Research Unit, Indian Statistical Institute, Kolkata, India
| | - Satya Sundar Bhattacharya
- Soil and Agro Bio-engineering Lab, Department of Environmental Science, Tezpur University, Tezpur, 784 028, India.
| |
Collapse
|
19
|
Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao). Food Chem 2021; 368:130797. [PMID: 34399178 DOI: 10.1016/j.foodchem.2021.130797] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/23/2021] [Accepted: 08/04/2021] [Indexed: 02/04/2023]
Abstract
This work monitored the effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao). Three commercial varieties of chili pepper (Capsicum frutescens Linn.) at three ripening stages were selected. Physiochemical quality (color, texture, and vitamin C) and flavor properties [capsaicinoids, free amino acid (FAA), and aroma] were determined and compared by multivariate data analysis. The hardness and chewiness decreased, while the contents of vitamin C, capsaicin, and taste-active FAAs increased in Paojiao with ripening. More volatiles were found in green peppers. Fingerprinting and multivariate data analysis revealed that ester, aldehydes, and terpenes were discriminant volatiles that significantly changed in Paojiao during ripening. In general, ripening and variety greatly affect the physiochemical and flavor quality of peppers and their effects intensify after fermentation.
Collapse
|
20
|
Ayob O, Hussain PR, Suradkar P, Naqash F, Rather SA, Joshi S, Ahmad Azad ZA. Evaluation of chemical composition and antioxidant activity of Himalayan Red chilli varieties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111413] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
21
|
Krauß S, Becker L, Vetter W. Patterns and compound specific stable carbon isotope analysis (δ 13 C) of capsaicinoids in Cayenne chilli fruits of different ripening stages. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:530-543. [PMID: 33029820 DOI: 10.1002/pca.3001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Capsaicinoids are alkaloids of high pungency which are exclusively formed by fruits of the genus Capsicum. Capsaicinoid content and composition of Capsicum fruits are influenced by ripening. OBJECTIVE Determination of changes in content and pattern of individual capsaicinoids in chilli pods with fruit ripening. Compound specific stable carbon isotope analysis (δ13 C values (‰), CSIA) was used for a better understanding of capsaicinoid development during fruit ripening. METHODOLOGY Cayenne chillies (Capsicum annuum) were grown in a glasshouse and harvested from different plants at four ripening stages (unripe, semi-ripe, ripe, overripe). Nine capsaicinoids (one verified by synthesis) were quantified by gas chromatography with mass spectrometry (GC-MS). For CSIA, an acetylation method for derivatising capsaicinoids was developed. RESULTS Variations in the patterns of the nine capsaicinoids were not relatable to a distinct ripening stage and also total contents varied extensively from plant to plant. However, changes in total capsaicinoid concentrations were systematic. In almost all plants, maximum values were reached in unripe fruits, then decreased to semi-ripe samples and increased again in the following ripening process. Likewise, δ13 C values of individual capsaicinoids were always by ~2‰ heavier in unripe than in semi-ripe or ripe fruits. However, direction of changes in sum-δ13 C values (‰) (taking contributions of all capsaicinoids together) could not be explained by corresponding variations in capsaicinoid concentrations. CONCLUSIONS Both quantification and δ13 C values (‰) verified the presence of ripening-related changes in the capsaicinoid content which may be caused by simultaneously proceeding reactions like synthesis, storage and degradation of capsaicinoids.
Collapse
Affiliation(s)
- Stephanie Krauß
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Laura Becker
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| |
Collapse
|
22
|
Shin JH, Park BS, Kim HY, Lee KH, Kim KS. Antagonistic and Plant Growth-Promoting Effects of Bacillus velezensis BS1 Isolated from Rhizosphere Soil in a Pepper Field. THE PLANT PATHOLOGY JOURNAL 2021; 37:307-314. [PMID: 34111920 PMCID: PMC8200578 DOI: 10.5423/ppj.nt.03.2021.0053] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/14/2021] [Accepted: 04/14/2021] [Indexed: 05/17/2023]
Abstract
Pepper (Capsicum annuum L.) is an important agricultural crop worldwide. Recently, Colletotrichum scovillei, a member of the C. acutatum species complex, was reported to be the dominant pathogen causing pepper anthracnose disease in South Korea. In the present study, we isolated bacterial strains from rhizosphere soil in a pepper field in Gangwon Province, Korea, and assessed their antifungal ability against C. scovillei strain KC05. Among these strains, a strain named BS1 significantly inhibited mycelial growth, appressorium formation, and disease development of C. scovillei. By combined sequence analysis using 16S rRNA and partial gyrA sequences, strain BS1 was identified as Bacillus velezensis, a member of the B. subtilis species complex. BS1 produced hydrolytic enzymes (cellulase and protease) and iron-chelating siderophores. It also promoted chili pepper (cv. Nockwang) seedling growth compared with untreated plants. The study concluded that B. velezensis BS1 has good potential as a biocontrol agent of anthracnose disease in chili pepper caused by C. scovillei.
Collapse
Affiliation(s)
- Jong-Hwan Shin
- Division of Bio-Resource Sciences, BioHerb Research Institute, and Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
| | - Byung-Seoung Park
- Division of Bio-Resource Sciences, BioHerb Research Institute, and Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Yeong Kim
- Division of Bio-Resource Sciences, BioHerb Research Institute, and Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
| | - Kwang-Ho Lee
- Division of Bio-Resource Sciences, BioHerb Research Institute, and Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
| | - Kyoung Su Kim
- Division of Bio-Resource Sciences, BioHerb Research Institute, and Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
- Corresponding author. Phone) +82-33-250-6435, FAX) +82-33-259-5558 E-mail)
| |
Collapse
|
23
|
Li J, Dadmohammadi Y, Abbaspourrad A. Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors. Crit Rev Food Sci Nutr 2021; 62:8265-8287. [PMID: 34028311 DOI: 10.1080/10408398.2021.1926906] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/30/2022]
Abstract
There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources. Moreover, limited studies are focused on the flavor formation mechanisms, regeneration methods, and stability, which could help facilitate this replacement by establishing a link between food processing conditions and flavor generation.This scoping review summarizes major findings related to the identification of garlic, onion, and chili pepper flavors and their precursor molecules, formation mechanisms, generation of flavors and precursors, characterization methods, and precursor stability under thermal food processing conditions. The findings confirmed that the allium flavors could be generated by alliin and isoalliin precursors through thermal processing. Also, the literature lacks detailed knowledge about chili pepper flavor's precursors, and only capsaicinoids have been reported as a thermally stable chili pepper flavor.Although numerous studies have focused on this area, there is still a lack of detailed applicable knowledge. Future investigations can be framed into (1) Development of efficient methods to generate flavors during food processing; (2) Improvement of flavors' stability; (3) Understanding the interactions of flavors and their precursors with other food ingredients and additives; and (4) Characterization of the organoleptic properties of flavors.
Collapse
Affiliation(s)
- Jieying Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| |
Collapse
|
24
|
Effects of yellow and red bell pepper (paprika) extracts on pathogenic microorganisms, cancerous cells and inhibition of survivin. Journal of Food Science and Technology 2021; 58:1499-1510. [PMID: 33746278 DOI: 10.1007/s13197-020-04663-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2019] [Accepted: 12/11/2019] [Indexed: 12/15/2022]
Abstract
The present work examined the biomedical value of red and yellow bell pepper extracts (YME and RME) in terms of antioxidant, antibacterial and anticancer activities by in vitro and virtual studies. The yield of extract was 3.49% for RME and 2.92% for YME. The level of total phenols and total flavonoids significantly varied between the type of extracts, and it was higher in RME than that in YME. The extracts showed promising DPPH and ABTS free radical scavenging rates. The extracts showed an excellent antibacterial activity. The minimal inhibitory concentration (MIC) of RME was 0.20 mg mL-1 for Bacillus cereus, 0.30 mg mL-1 for Escherichia coli, 0.50 mg mL-1 for Staphylococcus aureus and 0.60 mg mL-1 and for Pseudomonas aeruginosa, while the MIC of YME was 0.40 mg mL-1 for B. cereus, 0.40 mg mL-1 for E. coli, 0.50 mg mL-1 for S. aureus, and 0.60 mg mL-1 for P. aeruginosa. TEM results demonstrated the cellular damage induced by RME in B. cereus biofilm. The RME did not show any cytotoxicity in normal NIH3T3 cells, but at 125 μg mL-1 did a strong cytotoxicity in human lung cancer cell line A549 as evident by cytotoxicity assay, ROS and AO/EB staining. The virtual biological examination indicated that β-carotene from RME was a potential compound with higher docking energy against both targeted enzymes and proteins as - 14.30 for LpxC and - 15.59 for survivin. Therefore, it is recommended that RME is a better functional food with novel biomedical properties and it deserves further evaluation for its the novel molecules against multidrug resistant pathogens.
Collapse
|
25
|
Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments. Sci Rep 2021; 11:4932. [PMID: 33654228 PMCID: PMC7925605 DOI: 10.1038/s41598-021-84458-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 02/17/2021] [Indexed: 11/09/2022] Open
Abstract
Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in 'Chilli AS- Rot' to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).
Collapse
|
26
|
Werner J, Frankowski R, Grześkowiak T, Zgoła-Grześkowiak A. High-Performance Liquid Chromatography with Fluorescence Detection for the Determination of Capsaicin and Dihydrocapsaicin in Fat-Burning Dietary Supplements. ANAL LETT 2021. [DOI: 10.1080/00032719.2020.1839759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Justyna Werner
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Robert Frankowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Tomasz Grześkowiak
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | | |
Collapse
|
27
|
Adi DD, Oduro IN, Tortoe C. Consumer Preference and Quality Expectations of Senescent Plantain Products. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2019.1703868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Doreen Dedo Adi
- Department of Food Science, Kwame Nkrumah University of Science and Technology, PMB, Kumasi, Ghana
- Department of Hospitality and Tourism Education, College of Technology Education-Kumasi, Kumasi, Ghana
| | - Ibok N Oduro
- Department of Food Science, Kwame Nkrumah University of Science and Technology, PMB, Kumasi, Ghana
| | - Charles Tortoe
- Council for Scientific and Industrial Research- Food Research Institute, Accra, Ghana
| |
Collapse
|
28
|
Zhang B, Hu F, Cai X, Cheng J, Zhang Y, Lin H, Hu K, Wu Z. Integrative Analysis of the Metabolome and Transcriptome of a Cultivated Pepper and Its Wild Progenitor Chiltepin ( Capsicum annuum L. var. glabriusculum) Revealed the Loss of Pungency During Capsicum Domestication. FRONTIERS IN PLANT SCIENCE 2021; 12:783496. [PMID: 35069640 PMCID: PMC8767146 DOI: 10.3389/fpls.2021.783496] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 12/13/2021] [Indexed: 05/14/2023]
Abstract
Pungency is a unique characteristic of chili peppers (Capsicum spp.) caused by capsaicinoids. The evolutionary emergence of pungency is thought to be a derived trait within the genus Capsicum. However, it is not well-known how pungency has varied during Capsicum domestication and specialization. In this study, we applied a comparative metabolomics along with transcriptomics analysis to assess various changes between two peppers (a mildly pungent cultivated pepper BB3 and its hot progenitor chiltepin) at four stages of fruit development, focusing on pungency variation. A total of 558 metabolites were detected in two peppers. In comparison with chiltepin, capsaicinoid accumulation in BB3 was almost negligible at the early stage. Next, 412 DEGs associated with the capsaicinoid accumulation pathway were identified through coexpression analysis, of which 18 genes (14 TFs, 3 CBGs, and 1 UGT) were deemed key regulators due to their high coefficients. Based on these data, we speculated that downregulation of these hub genes during the early fruit developmental stage leads to a loss in pungency during Capsicum domestication (from chiltepin to BB3). Of note, a putative UDP-glycosyltransferase, GT86A1, is thought to affect the stabilization of capsaicinoids. Our results lay the foundation for further research on the genetic diversity of pungency traits during Capsicum domestication and specialization.
Collapse
Affiliation(s)
- Bipei Zhang
- College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Fang Hu
- College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Xiaotao Cai
- College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Jiaowen Cheng
- College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Ying Zhang
- College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Hui Lin
- College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Kailin Hu
- College of Horticulture, South China Agricultural University, Guangzhou, China
- *Correspondence: Kailin Hu,
| | - Zhiming Wu
- College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Zhiming Wu,
| |
Collapse
|
29
|
Irandoost P, Lotfi Yagin N, Namazi N, Keshtkar A, Farsi F, Mesri Alamdari N, Vafa M. The effect of Capsaicinoids or Capsinoids in red pepper on thermogenesis in healthy adults: A systematic review and meta-analysis. Phytother Res 2020; 35:1358-1377. [PMID: 33063385 DOI: 10.1002/ptr.6897] [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] [Received: 04/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 02/05/2023]
Abstract
The outcomes of the earlier trials are controversial concerning the effect of Capsaicinoids/Capsinoids on thermogenesis. We carried out this systematic review and meta-analysis to examine the effect of Capsaicinoids/Capsinoids on thermogenesis indices including resting metabolic rate (RMR) and respiratory quotient (RQ) in healthy adults. An electronic literature search was conducted between 1990 and 2019, using the following databases: PubMed, Web of Sciences, Scopus, Cochrane Central Register of Controlled Trials, and EMBASE. Placebo-controlled clinical trials were considered as eligible papers. Effect sizes were pooled using weighted mean difference (WMD), with a random-effects model. Of the 4,092 articles, 13 studies were included in the meta-analysis. Pooled effect sizes revealed that compared with placebo, Capsaicinoids/Capsinoids significantly increased RMR (WMD: 33.99 Kcal/day, 95% CI: 15.95, 52.03; I2 : 0%, p = .94), energy expenditure, and fat oxidation. It also significantly lessened RQ (WMD: -0.01, 95% CI: -0.02, -0.01; I2 : 5.4%, p = .39) and carbohydrate oxidation. Moreover, intervention in capsule form for longer duration had a more considerable influence on RMR than comparative groups. We observed moderate improvement in RMR, RQ, and fat oxidation following supplementation with Capsaicinoids/Capsinoids. However, further high-quality studies are required to clarify the thermogenic properties of Capsaicinoids/Capsinoids.
Collapse
Affiliation(s)
- Pardis Irandoost
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Neda Lotfi Yagin
- Nutrition Research Center, Student Research Committee, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Nazli Namazi
- Diabetes Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Abbasali Keshtkar
- Department of Health Sciences Education Development, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Farnaz Farsi
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.,Colorectal Research Center, Iran University of Medical Sciences, Tehran, Iran
| | - Naimeh Mesri Alamdari
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Mohammadreza Vafa
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.,Colorectal Research Center, Iran University of Medical Sciences, Tehran, Iran
| |
Collapse
|
30
|
Korkmaz A, Atasoy AF, Hayaloglu AA. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chem 2020; 341:128184. [PMID: 33039735 DOI: 10.1016/j.foodchem.2020.128184] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/01/2022]
Abstract
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
Collapse
Affiliation(s)
- Aziz Korkmaz
- Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey; Central Laboratory, Mardin Artuklu University, 47200 Mardin, Turkey.
| | - Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering, Inonu University, 44000 Malatya, Turkey
| |
Collapse
|
31
|
Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03610-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
32
|
Hernández‐Pérez T, Gómez‐García MDR, Valverde ME, Paredes‐López O. Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review. Compr Rev Food Sci Food Saf 2020; 19:2972-2993. [DOI: 10.1111/1541-4337.12634] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 08/19/2020] [Accepted: 08/19/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Talía Hernández‐Pérez
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María del Rocío Gómez‐García
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María Elena Valverde
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - Octavio Paredes‐López
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| |
Collapse
|
33
|
Vázquez-Espinosa M, Fayos O, V. González-de-Peredo A, Espada-Bellido E, Ferreiro-González M, Palma M, Garcés-Claver A, F. Barbero G. Content of Capsaicinoids and Capsiate in "Filius" Pepper Varieties as Affected by Ripening. PLANTS (BASEL, SWITZERLAND) 2020; 9:plants9091222. [PMID: 32957596 PMCID: PMC7569991 DOI: 10.3390/plants9091222] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 05/03/2023]
Abstract
Peppers are fruits with wide genetic variability and multiple ways of being consumed that hold a relevant position in the human diet. Nowadays, consumers are interested in new gastronomic experiences provided by pepper cultivars that present new shapes, colors, and flavors while preserving their bioactive compounds, such as their capsaicinoids and capsinoids. However, numerous changes take place during their development that may alter their biological properties. Therefore, this work evaluates the capsaicinoid and capsiate contents in two traditional varieties of ornamental peppers ("Filius Blue" and "Filius Green'") during fruit maturation. The aim is to determine the ideal harvesting moment depending on the farmer's objective (e.g., achieving a specific color, shape, or flavor; achieving the maximum concentrations of bioactive compounds). The capsaicinoid contents followed different patterns in the two varieties analyzed. The "Filius Blue" variety exhibited increasing concentrations of capsaicinoids up to the 41st day post-anthesis (dpa), from which point on this trend was reversed. The concentrations in the "Filius Green" variety increased and decreased several times, reaching maximum concentrations on the 69th dpa. Regarding capsiate contents, both varieties varied in the same way, reaching maximum concentrations on the 34th dpa and then decreasing.
Collapse
Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Oreto Fayos
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Ana V. González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Ana Garcés-Claver
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Gerardo F. Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
- Correspondence: ; Tel.: +34-956-016355; Fax: +34-956-016460
| |
Collapse
|
34
|
Wongthanyakram J, Kheamphet P, Masawat P. Fluorescence Determination of Acrylamide in Snack, Seasoning, and Refreshment Food Samples with an iOS Gadget–Based Digital Imaging Colorimeter. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01835-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
35
|
Mi S, Yu W, Li J, Liu M, Sang Y, Wang X. Characterization and discrimination of chilli peppers based on multi-element and non-targeted metabolomics analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
36
|
Xue C, He Z, Qin F, Chen J, Zeng M. Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis. Food Res Int 2020; 135:109299. [DOI: 10.1016/j.foodres.2020.109299] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 05/02/2020] [Accepted: 05/04/2020] [Indexed: 10/24/2022]
|
37
|
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.
Collapse
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
| |
Collapse
|
38
|
Fayos O, Ochoa-Alejo N, de la Vega OM, Savirón M, Orduna J, Mallor C, Barbero GF, Garcés-Claver A. Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes ( Capsicum spp.) Carrying Pun1 and pAMT Alleles Related to Pungency. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12219-12227. [PMID: 31613626 DOI: 10.1021/acs.jafc.9b05332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Quantification, using an accurate analytical approach, of capsinoids and capsaicinoids was performed on three chili pepper (Capsicum spp.) genotypes: "Chiltepı́n", "Tampiqueño 74", and "Bhut Jolokia" at various stages of fruit development. The accumulation of capsinoids, in all these peppers started between 10 to 20 days post-anthesis (dpa), increased and reached the highest capsinoid amount at 40 dpa, and then decreased until 60 dpa. Conversely, capsaicinoids could already be determined at 10 dpa in "Bhut Jolokia" and their accumulation pattern was different from that of the capsinoids in this genotype. The capsiate/dihydrocapsiate ratio presented a higher variation between genotypes and developmental stages than the capsaicin/dihydrocapsaicin ratio. Capsinoid ratios (4-24%) and Pun1/pAMT genotyping were determined. These results provide information on the progress of the accumulation of capsinoids in the aforementioned pungent and superhot cultivars and could support future breeding studies toward the understanding of the factors affecting their accumulation.
Collapse
Affiliation(s)
- Oreto Fayos
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética , Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional , Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato - León , 36824 Irapuato , Gto , Mexico
| | - Octavio Martínez de la Vega
- Unidad de Genómica Avanzada (UGA/LANGEBIO) , Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional , Km 9.6 libramiento norte carretera Irapuato - León , 36824 Irapuato , Gto , Mexico
| | - María Savirón
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain
| | - Jesús Orduna
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain
| | - Cristina Mallor
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences , University of Cádiz , Agrifood Campus of International Excellence (CeiA3), IVAGRO , P.O. Box 40, 11510 Puerto Real , Cádiz , Spain
| | - Ana Garcés-Claver
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
| |
Collapse
|
39
|
Ngoenchai P, Alonso JR, Suwonsichon T, Suwonsichon S, Prinyawiwatkul W. Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders. J Food Sci 2019; 84:3018-3026. [PMID: 31546288 DOI: 10.1111/1750-3841.14808] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/13/2019] [Accepted: 08/20/2019] [Indexed: 11/29/2022]
Abstract
The effects of visual cues on familiarity, expected heat intensity, liking of appearance, emotional and wellness responses, and purchase intent (PI) before and after disclosing information associated with red chili powders were determined using a 3-point scale, a 15-cm line scale, a 9-point hedonic scale, a 15-cm line scale, and a binomial scale, respectively. In this study, consumers only visually evaluated red chili powder samples without sniffing nor tasting. Eight chili powders were prepared according to a 23 factorial design: roasted (Ro) compared with unroasted (Un); whole pod with seeds (Wh) compared with seedless (Sl); coarsely (Cr) compared with finely ground (Gr). Thai consumers (N = 230) were generally more familiar with samples having coarse particles and more reddish color (lower hue angle and higher a* values) than samples having finely ground particles and less reddish/more yellowish color (higher hue angle and lower a* values). The expected heat intensity and liking scores for appearance were lower for samples with higher hue values, particularly RoWhGr and RoSIGr samples. All scores for emotion/wellness terms, except curious, were generally higher for samples with lower hue angle and higher a* values (redness). The consumer familiarity to the appearance of the samples influenced expected heat intensity, liking of appearance, and emotion/wellness responses. PI increased by >10% after presenting "organic," "aflatoxin free," and "organic and aflatoxin free" product statements to consumers. Results showed that familiarity, overall liking of appearance, color liking, fine particles liking, and healthy as well as wild terms were significant predictors for PI (odds ratio = 1.282, 1.519, 1.314, 1.158, 1.056, and 0.939, respectively) of red chili powders. PRACTICAL APPLICATION: This study showed that consumer familiarity to the appearance (visual cues) of red chili powder affected expected heat intensity, liking of appearance, and emotion/wellness responses, which, in turn, affected purchase intent (PI). Samples with more reddish color and coarse particles were perceived to be more familiar than those with more yellowish color and finer particles. Familiarity, overall liking of appearance, color liking, fine particles liking, and healthy and wild terms were significant predictors for PI of chili power. The results demonstrated the importance of visual cues on the consumers' expectation and PI of red chili powder, thus offering valuable information for manufacturers.
Collapse
Affiliation(s)
- Phurit Ngoenchai
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Jose Ramon Alonso
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Thongchai Suwonsichon
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Suntaree Suwonsichon
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| |
Collapse
|
40
|
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]
|
41
|
Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9030141] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g−1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g−1 F.W.) and ‘Bode’ pepper (1.00 mg g−1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.
Collapse
|
42
|
da Silva Antonio A, Wiedemann LSM, da Veiga Junior VF. Food Pungency: the Evolution of Methods for Capsaicinoid Analysis. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01470-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
43
|
Morozova K, Rodríguez‐Buenfil I, López‐Domínguez C, Ramírez‐Sucre M, Ballabio D, Scampicchio M. Capsaicinoids in Chili Habanero by Flow Injection with Coulometric Array Detection. ELECTROANAL 2019. [DOI: 10.1002/elan.201800705] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ksenia Morozova
- Freie Universität Bozen – Libera Università di BolzanoFaculty of Science and Technology Piazza Università 5 39100 Bozen-Bolzano Italy
| | - Ingrid Rodríguez‐Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Cindy López‐Domínguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Manuel Ramírez‐Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Davide Ballabio
- Milano Chemometrics and QSAR Research Group, Department of Earth and Environmental SciencesUniversity of Milano-Bicocca Piazza della Scienza, 1 20126 Milano Italy
| | - Matteo Scampicchio
- Freie Universität Bozen – Libera Università di BolzanoFaculty of Science and Technology Piazza Università 5 39100 Bozen-Bolzano Italy
| |
Collapse
|
44
|
Naves ER, de Ávila Silva L, Sulpice R, Araújo WL, Nunes-Nesi A, Peres LEP, Zsögön A. Capsaicinoids: Pungency beyond Capsicum. TRENDS IN PLANT SCIENCE 2019; 24:109-120. [PMID: 30630668 DOI: 10.1016/j.tplants.2018.11.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 10/22/2018] [Accepted: 11/09/2018] [Indexed: 05/08/2023]
Abstract
Capsaicinoids are metabolites responsible for the appealing pungency of Capsicum (chili pepper) species. The completion of the Capsicum annuum genome has sparked new interest into the development of biotechnological applications involving the manipulation of pungency levels. Pungent dishes are already part of the traditional cuisine in many countries, and numerous health benefits and industrial applications are associated to capsaicinoids. This raises the question of how to successfully produce more capsaicinoids, whose biosynthesis is strongly influenced by genotype-environment interactions in fruits of Capsicum. In this Opinion article we propose that activating the capsaicinoid biosynthetic pathway in a more amenable species such as tomato could be the next step in the fascinating story of pungent crops.
Collapse
Affiliation(s)
- Emmanuel Rezende Naves
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, 36570-900, Viçosa, MG, Brazil
| | - Lucas de Ávila Silva
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, 36570-900, Viçosa, MG, Brazil
| | - Ronan Sulpice
- Plant Systems Biology Laboratory, Plant and AgriBiosciences Research Centre (PABC) and Ryan Institute, National University of Ireland Galway, Galway H91 TK33, Ireland
| | - Wagner L Araújo
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, 36570-900, Viçosa, MG, Brazil; Max-Planck Partner Group at the Departamento de Biologia Vegetal, Universidade Federal de Viçosa, 36570-900, Viçosa, MG, Brazil
| | - Adriano Nunes-Nesi
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, 36570-900, Viçosa, MG, Brazil
| | - Lázaro E P Peres
- Departamento de Ciências Biológicas, Escola Superior de Agricultura 'Luiz de Queiroz', Universidade de São Paulo, 13418-900 Piracicaba, SP, Brazil
| | - Agustin Zsögön
- Departamento de Biologia Vegetal, Universidade Federal de Viçosa, 36570-900, Viçosa, MG, Brazil.
| |
Collapse
|
45
|
Optimized and validated method for simultaneous extraction, identification and quantification of flavonoids and capsaicin, along with isotopic composition, in hot peppers from different regions. Food Chem 2018; 267:255-262. [DOI: 10.1016/j.foodchem.2017.10.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 09/08/2017] [Accepted: 10/08/2017] [Indexed: 12/19/2022]
|
46
|
Antonio AS, Wiedemann LSM, Veiga Junior VF. The genus Capsicum: a phytochemical review of bioactive secondary metabolites. RSC Adv 2018; 8:25767-25784. [PMID: 35539808 PMCID: PMC9082723 DOI: 10.1039/c8ra02067a] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 07/03/2018] [Indexed: 12/22/2022] Open
Abstract
The Capsicum genus is one of the most popular plants consumed and cultivated worldwide, containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the chemical composition within the genus also presents a great variability. Its major applications are in food and pharmacological industry, as pepper presents a chemical composition rich in capsaicinoids, carotenoids, flavonoids and volatile compounds which is attributed to the ability of the fruit to remove insipidity, produce aromas and act against oxidative diseases. Due the existence of several cultivars there is a huge intraspecific chemical variability within each species, which can be considered as an obstacle when selecting and cultivating a species to be applied as a natural product source for a specific objective. The usage of pepper-based products in different industrial areas requires pre-established ranges of chemical compounds, such as capsaicinoids, which in high concentration are toxic when consumed by humans. Applying a pepper with a chemical profile closely related to the concentration that is required after industrial processing can improve efficacy and effectiveness of the process. An insight into the chemical characteristics of major secondary bioactive compounds within Capsicum, the factors that affect their concentration and their chemosystematic implication are reported and discussed.
Collapse
Affiliation(s)
- A S Antonio
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
| | - L S M Wiedemann
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
| | - V F Veiga Junior
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
- Chemistry Section, Military Institute of Engineering Praça General Tibúrcio, 80, Praia Vermelha, Urca, CEP: 22.290-270 Rio de Janeiro RJ Brazil
| |
Collapse
|
47
|
Dejmkova H, Morozova K, Scampicchio M. Estimation of Scoville index of hot chili peppers using flow injection analysis with electrochemical detection. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.01.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
48
|
Morales-Soriano E, Kebede B, Ugás R, Grauwet T, Van Loey A, Hendrickx M. Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling. Food Res Int 2018; 109:250-259. [PMID: 29803448 DOI: 10.1016/j.foodres.2018.04.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/30/2018] [Accepted: 04/14/2018] [Indexed: 10/17/2022]
Abstract
A broad range of Peruvian chili peppers are available but not properly characterized. To increase the insight into their flavor compounds, a head space GC-MS fingerprinting (volatiles) and an HPLC-based profiling approach (pungency) was implemented to characterize twenty landraces (Capsicum annuum, C. baccatum and C. chinense). The data obtained was analyzed with powerful chemometric approaches to identify unique flavor compounds for each of the species and for each of the landraces within a specific species. The pungency profile and volatiles such as esters, terpenes and norcarotenoids distinguish Cerezo triangular (4) (C. annuum). Mainly esters provoked the separation between Chico (42), Cacho de cabra rojo (323), Amarillo de Chachapoyas (318) (C. baccatum), Arnaucho (60) and Miscucho amarillo (69) (C. chinense). This study demonstrates the potential of the integrated fingerprinting, profiling and a chemometric approach to extensively understand the unique flavor compounds in Peruvian chili peppers.
Collapse
Affiliation(s)
- Eduardo Morales-Soriano
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium; Faculty of Food Industries, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Peru.
| | - Biniam Kebede
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium; Department of Food Science, PO Box 56, Dunedin 9054, University of Otago, New Zealand
| | - Roberto Ugás
- Vegetable Crops Research Program, Faculty of Agronomy, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Peru
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Ann Van Loey
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| |
Collapse
|
49
|
Bogusz S, Libardi SH, Dias FF, Coutinho JP, Bochi VC, Rodrigues D, Melo AM, Godoy HT. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:217-224. [PMID: 28573647 DOI: 10.1002/jsfa.8459] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Revised: 05/11/2017] [Accepted: 05/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. RESULTS Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var. pendulum, in two different harvest years and at two ripening stages. The bioactive compound content was dependent on harvest year, and changes in the concentration profiles were found for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g-1 fresh pepper), and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g-1 fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound content (2.46 mg g-1 fresh pepper). The total phenolic compound content was directly related to antioxidant activity. CONCLUSION Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Stanislau Bogusz
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil
| | - Silvia H Libardi
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil
| | - Fernanda Fg Dias
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Janclei P Coutinho
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Vivian C Bochi
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Daniele Rodrigues
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Arlete Mt Melo
- Horticultural Center, Agronomic Institute, Campinas, SP, Brazil
| | - Helena T Godoy
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| |
Collapse
|
50
|
Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli ( Capsicum chinense Jacq). Food Chem 2018; 238:51-57. [DOI: 10.1016/j.foodchem.2016.12.073] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2016] [Revised: 11/21/2016] [Accepted: 12/20/2016] [Indexed: 01/13/2023]
|