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Bouziane-Ait Bessai K, Brahmi-Chendouh N, Brahmi F, Dairi S, Mouhoubi K, Kermiche F, Bedjaoui K, Madani K, Boulekbache-Makhlouf L. Effect of storage on bioactivity of an Algerian spice "paprika": optimization of phenolic extraction and study of antioxidant and antibacterial activities. Food Sci Biotechnol 2024; 33:999-1011. [PMID: 38371693 PMCID: PMC10866826 DOI: 10.1007/s10068-023-01375-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 06/05/2023] [Accepted: 06/15/2023] [Indexed: 02/20/2024] Open
Abstract
The effect of different storage methods (ambient temperature (A), refrigeration at 4 °C (R) and freezing at - 18 °C (F)), on the phytochemistry of an Algerian spice (paprika powder), was assessed. The optimized extract was obtained under the optimum conditions of ultrasound-assisted extraction (UAE) using response surface methodology (RSM) coupled with a Box-Behnken Design (BBD). This extract was evaluated for its total phenolics content (TPC), total flavonoids content (TFC) and its antioxidant and antibacterial activities. Under the optimum conditions (5 min for the irradiation time, 40% for the amplitude, 80% for ethanol concentration and 50% for solid-liquid ratio) the TPC was 12.23 ± 1.01 mg Gallic Acid Equivalent/gram of Dried Powder (mg GAE/g DP) which is very close with experimental assay. The TPC are better preserved at A whereas TFC and the antioxidant activity at F, and the antibacterial activity depend on the storage methods and the strains tested.
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Affiliation(s)
- Keltoum Bouziane-Ait Bessai
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Nabila Brahmi-Chendouh
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Fatiha Brahmi
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Sofiane Dairi
- Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics, Department of Microbiology and Food Sciences, Faculty of Nature and Life Sciences, University of Jijel, Jijel, Algeria
| | - Khokha Mouhoubi
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
- Research Center in Agro-Food Technologies, Road of Targua Ouzemmour, 06000 Bejaia, Algeria
| | - Ferriel Kermiche
- Higher School of Food Sciences and Agrifood Industries, Avenue Ahmed Hamidouche, Oued Smar, Algiers, Algeria
| | - Kenza Bedjaoui
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Khodir Madani
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
- Research Center in Agro-Food Technologies, Road of Targua Ouzemmour, 06000 Bejaia, Algeria
| | - Lila Boulekbache-Makhlouf
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
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Zhang L, Zhang F, He X, Dong Y, Sun K, Liu S, Wang X, Yang H, Zhang W, Lakshmanan P, Chen X, Deng Y. Comparative metabolomics reveals complex metabolic shifts associated with nitrogen-induced color development in mature pepper fruit. FRONTIERS IN PLANT SCIENCE 2024; 15:1319680. [PMID: 38444531 PMCID: PMC10912300 DOI: 10.3389/fpls.2024.1319680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 02/06/2024] [Indexed: 03/07/2024]
Abstract
Pigments derived from red pepper fruits are widely used in food and cosmetics as natural colorants. Nitrogen (N) is a key nutrient affecting plant growth and metabolism; however, its regulation of color-related metabolites in pepper fruit has not been fully elucidated. This study analyzed the effects of N supply (0, 250, and 400 kg N ha-1) on the growth, fruit skin color, and targeted and non-target secondary metabolites of field-grown pepper fruits at the mature red stage. Overall, 16 carotenoids were detected, of which capsanthin, zeaxanthin, and capsorubin were the dominant ones. N application at 250 kg ha-1 dramatically increased contents of red pigment capsanthin, yellow-orange zeaxanthin and β-carotene, with optimum fruit yield. A total of 290 secondary metabolites were detected and identified. The relative content of most flavonoids and phenolic acids was decreased with increasing N supply. Correlation analysis showed that color parameters were highly correlated with N application rates, carotenoids, flavonoids, phenolic acids, lignans, and coumarins. Collectively, N promoted carotenoid biosynthesis but downregulated phenylpropanoid and flavonoid biosynthesis, which together determined the spectrum of red color expression in pepper fruit. Our results provide a better understanding of the impact of N nutrition on pepper fruit color formation and related physiology, and identification of target metabolites for enhancement of nutritional quality and consumer appeal.
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Affiliation(s)
- Lu Zhang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Fen Zhang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Xuanyi He
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Yuehua Dong
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Kai Sun
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Shunli Liu
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Xiaozhong Wang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Huaiyu Yang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Efficient Utilization of Soil and Fertilizer Resources, Southwest University, Chongqing, China
| | - Wei Zhang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Efficient Utilization of Soil and Fertilizer Resources, Southwest University, Chongqing, China
| | - Prakash Lakshmanan
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Ministry of Agriculture and Rural Affairs; Guangxi Key Laboratory of Sugarcane Genetic Improvement, Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Xinping Chen
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Yan Deng
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
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Lahbib K, Bnejdi F, Pandino G, Lombardo S, El-Gazzah M, El-Bok S, Dabbou S. Changes in Yield-Related Traits, Phytochemical Composition, and Antioxidant Activity of Pepper ( Capsicum annuum) Depending on Its Variety, Fruit Position, and Ripening Stage. Foods 2023; 12:3948. [PMID: 37959067 PMCID: PMC10648119 DOI: 10.3390/foods12213948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The relationship between fruit position, ripening stage, and variety has not been well studied in pepper plants. To understand the interaction of these factors, a diversity of phytochemical traits as well as antioxidant activity were investigated with agronomic traits in eleven hot pepper varieties collected from the upper and lower parts of the plant and harvested at three maturity stages (green, orange, and red). Capsaicin content (CAP) showed a relatively high genetic effect; on the contrary, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity were more affected by the ripening stage and fruit position. The CAP values ranged from 0.29 ('FKbM') to 0.77 ('Bka') mg CAP equivalents g-1 DW. The ripening stage was the predominant factor for TPC, TFC, DPPH, and FRAP. There was no significant interaction between A × FP, A × RS, and FP × RS for all agro-morphological fruit traits. Variety, fruit position, and ripening stage effects are more significant than all interactions calculated. Lower fruit positions in all samples showed a maximum fruit size, whereas phytochemical traits and yield per plant were relevant in the upper parts, and Phytochemical traits and yield per plant were significantly correlated. From PCA and cluster analysis, all varieties showed the highest biochemical and antioxidant levels with moderate fruit size, except the 'Bel' variety that showed the smallest fruit traits with high yields, and the 'FKbM' and 'FKbK' varieties that showed the highest fruit size but low yields. This study supplies information to identify interesting cultivars with considerable levels of bioactive and phytochemical metabolites, which is useful for breeding programs of novel varieties.
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Affiliation(s)
- Karima Lahbib
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Fethi Bnejdi
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Gaetano Pandino
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Sara Lombardo
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Mohamed El-Gazzah
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Safia El-Bok
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Samia Dabbou
- Faculty of Dental Medicine, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
- Unit of Bioactive and Natural Substances and Biotechnology UR17ES49, Faculty of Dental Medicine of Monastir, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
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Alonso-Villegas R, González-Amaro RM, Figueroa-Hernández CY, Rodríguez-Buenfil IM. The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition. Molecules 2023; 28:molecules28104239. [PMID: 37241977 DOI: 10.3390/molecules28104239] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/15/2023] [Accepted: 05/20/2023] [Indexed: 05/28/2023] Open
Abstract
Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.
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Affiliation(s)
- Rodrigo Alonso-Villegas
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Pascual Orozco s/n, Campus 1, Santo Niño, Chihuahua 31350, Chihuahua, Mexico
| | - Rosa María González-Amaro
- CONACYT-Instituto de Ecología, A.C. Carretera Antigua a Coatepec 351, Col. El Haya, Xalapa 91073, Veracruz, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Subsede Sureste, Tablaje Catastral, 31264, Carretera Sierra Papacal-Chuburna Puerto km 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico
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Mi S, Zhang X, Wang Y, Zheng M, Zhao J, Gong H, Wang X. Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers. Food Chem 2021; 374:131751. [PMID: 34883431 DOI: 10.1016/j.foodchem.2021.131751] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 11/04/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
The main purpose of the present study was toinvestigate the influence of genotypes on the volatile, flavonoid-related compounds and antioxidant capacities of chilli peppers. A set of 49 volatiles were identified in the chilli peppers using gas chromatography-ion mobility spectrometry (GC-IMS). The flavonoid-related profiles were established by the simultaneous LC-MS measurement of 38 compounds. The results of chemometrics analysis reveal that Jize and Korean chilli peppers can be distinctly separated from each other. A panel of 18 volatile and 13 flavonoid-related variables with VIP > 1 and p < 0.05 were determined as the discriminants for Jize and Korean chilli peppers. Moreover, Korean chilli peppers showed significantly (p < 0.05) higher antioxidant activity than Jize chilli peppers. A clear and positive correlation was observed between the antioxidant potential and individual flavonoid compounds. The current findings could facilitate the valorization of chilli peppers as bioactive and functional ingredients at various commercial levels.
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Affiliation(s)
- Si Mi
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Xiangnan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Yuhang Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Meng Zheng
- Bureau of Agriculture and Rural Areas of Langfang, Langfang 065099, China
| | - Junjie Zhao
- Bureau of Agriculture and Rural Areas of Langfang, Langfang 065099, China
| | - Heyou Gong
- Bureau of Agriculture and Rural Areas of Langfang, Langfang 065099, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
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Deka D, Swami Hulle NR. Supercritical fluid extraction of Bhut Jolokia oleoresin and its quality analysis. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04218-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
AbstractThe present study focuses on the standardization of the supercritical fluid extraction of the Bhut Jolokia (Capsicum chinense) which is abundantly grown in the north eastern region of India. The effect of process parameters pressure (75–225 bar), temperature (40–60 °C) and time (30–90 min) of oleoresin extraction process was studied. The standardized condition to obtain maximum extraction of Bhut Jolokia oleoresin was found to be 207 bar, 60 °C and 73 min. The oleoresin extract was analyzed for its antimicrobial, antioxidant and total phenolics content. Four strains of bacteria namely Escherichia coli (ATCC -11,229), Bacillus subtilis (ATCC- 11,774), Salmonella typhimurium (ATCC- 14,028) and Staphylococcus aureus (12,600) were used for the antimicrobial assay. It was observed that the highest inhibition was seen against E. coli, moderate inhibition was seen against S.aureus and S. typhi and partial/no zone of inhibition was observed against B. subtilis. The extract of Bhut Jolokia oleoresin showed radical scavenging activity of 58.6 ± 3.86% and total phenolics content of 4250 ± 2.26 mg GAE/100 g sample indicating Bhut Jolokia oleoresin as a good antioxidant and is also a good source of phenolic compounds.
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Bora PK, Kemprai P, Barman R, Das D, Nazir A, Saikia SP, Banik D, Haldar S. A sensitive 1 H NMR spectroscopic method for the quantification of capsaicin and capsaicinoid: morpho-chemical characterisation of chili land races from northeast India. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:91-103. [PMID: 32233125 DOI: 10.1002/pca.2934] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 02/11/2020] [Accepted: 03/11/2020] [Indexed: 06/10/2023]
Abstract
INTRODUCTION Proton (1 H) nuclear magnetic resonance (NMR) spectroscopy based analytical method for the quantification of capsaicin (major pungent principle of chili) has certain advantages including short data acquisition time and better structural authentication. Earlier NMR methods are associated with either of the bottlenecks such as low or lack of information on the sensitivity and scope for the quantification of total capsaicinoid. OBJECTIVE To develop a sensitive 1 H quantitative NMR (qNMR) technique for capsaicin and total capsaicinoid in dry chili and chili oleoresin and to demonstrate its applicability in a real sample set. METHOD A 1 H qNMR method was developed using benzene as the internal standard for the quantification of capsaicin (terminal methyl signal) as well as total capsaicinoid (benzyl methylene signal) in dry chili and oleoresin and validated in terms of specificity, linearity, sensitivity, accuracy and precision. RESULTS The developed 1 H qNMR method was specific, sensitive (limit of detection 4.4 μg/mL and limit of quantitation 14.8 μg/mL), linear in the range 0.083-8.33 mg/mL of capsaicin, accurate and precise. The credibility of the developed method was showcased in the morpho-chemical characterisation of commercially available 15 chili land races from northeast India. The analysis identified the land races with a wide range of capsaicin (trace to 1.49% in the dry fruit and trace to 6.21% in the oleoresin w/w) and oleoresin content (3.35-26.78% w/w). CONCLUSION The standardized 1 H qNMR method facilitated the findings of chemical basis for the selection of chili land races from this region, capable of producing high-yielding oleoresin with intended degree of pungency.
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Affiliation(s)
- Pranjit Kumar Bora
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Phirose Kemprai
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Rubi Barman
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Debabrata Das
- Advanced Computation and Data Science Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Aamir Nazir
- Toxicology & Experimental Medicine Division, CSIR-Central Drug Research Institute (CDRI), Lucknow, 226031, India
| | - Siddhartha Proteem Saikia
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Dipanwita Banik
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Saikat Haldar
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
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Oney-Montalvo JE, Avilés-Betanzos KA, Ramírez-Rivera EDJ, Ramírez-Sucre MO, Rodríguez-Buenfil IM. Polyphenols Content in Capsicum chinense Fruits at Different Harvest Times and Their Correlation with the Antioxidant Activity. PLANTS 2020; 9:plants9101394. [PMID: 33092248 PMCID: PMC7589596 DOI: 10.3390/plants9101394] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/12/2020] [Accepted: 10/17/2020] [Indexed: 01/20/2023]
Abstract
The aim of this work was to investigate the changes of the content of polyphenols in fruits of Capsicum chinense Jacq. at different harvest times and their correlation with the antioxidant activity. Habanero pepper plants grown in black soil (Mayan name: Box lu’um) and harvested at 160, 209, 223, 237 and 252 post-transplant days (PTD) were analyzed. The results indicated that subsequent harvesting cycles decreased the content of total polyphenols, catechin, chlorogenic acid and ellagic acid, while the content of gallic and protocatechuic acid increased. The antioxidant activity determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging and ABTS (2,2′-azino-di-3-ethylbenzthiazoline sulfonic acid) assay decreased through the harvest days. Linear correlation analysis between total polyphenol content and antioxidant activity in peppers resulted in a correlation of r2DPPH = 0.8999 and r2ABTS = 0.8922. Additionally, a good correlation of the antioxidant activity was found with catechin (r2DPPH = 0.8661 and r2ABTS = 0.8989), chlorogenic acid (r2DPPH = 0.8794 and r2ABTS = 0.8934) and ellagic acid (r2DPPH = 0.8979 and r2ABTS = 0.9474), indicating that these polyphenols highly contributed to the antioxidant activity in Habanero peppers. This work contributes to understanding the changes that take place during the development of Capsicum chinense, indicating that fruit harvested at earlier PTD showed the highest concentrations of total polyphenols and antioxidant activity, obtaining the best results at 160 PTD.
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Affiliation(s)
- Julio Enrique Oney-Montalvo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal-Chuburna Puerto Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico; (J.E.O.-M.); (K.A.A.-B.); (E.d.J.R.-R.); (M.O.R.-S.)
| | - Kevin Alejandro Avilés-Betanzos
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal-Chuburna Puerto Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico; (J.E.O.-M.); (K.A.A.-B.); (E.d.J.R.-R.); (M.O.R.-S.)
| | - Emmanuel de Jesús Ramírez-Rivera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal-Chuburna Puerto Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico; (J.E.O.-M.); (K.A.A.-B.); (E.d.J.R.-R.); (M.O.R.-S.)
- Tecnológico Nacional de México/Tecnológico Superior de Zongolica, Km, 4 Carretera S/N Tepetlitlanapa, Zongolica 95005, Veracruz, Mexico
| | - Manuel Octavio Ramírez-Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal-Chuburna Puerto Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico; (J.E.O.-M.); (K.A.A.-B.); (E.d.J.R.-R.); (M.O.R.-S.)
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal-Chuburna Puerto Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico; (J.E.O.-M.); (K.A.A.-B.); (E.d.J.R.-R.); (M.O.R.-S.)
- Correspondence:
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Svobodová J, Mikšík I. Open-tubular capillary electrochromatographic application of a sol-gel matrix with chilli peppers, garlic, or synthetic additives. J Sep Sci 2020; 43:3691-3701. [PMID: 32662597 DOI: 10.1002/jssc.202000515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 07/09/2020] [Accepted: 07/09/2020] [Indexed: 11/07/2022]
Abstract
This article describes a possible combination of two promising fields of analytical chemistry-the preparation of sol-gel matrices with varying additives and their application in capillary electrochromatography. The inner surfaces of capillaries were coated with the sol-gel solution containing either pure synthetic chemical additive-alliin or capsaicin-or an extract of their natural sources-garlic and chilli pepper, respectively. The modified capillaries were tested for interaction with two neurotransmitters, oligopeptides and nucleotides under conditions of open-tubular capillary electrochromatography. Because both of the natural extracts also contain vitamin C and saccharose, the capillaries with sol-gel modifiers containing each of these substances were also tested. The obtained results from the perspective of changes in the electrochromatograms and the effective mobilities of analytes are discussed with respect to mild conditions both in the preparation process of the sol-gel matrix and during the separations.
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Affiliation(s)
- Jana Svobodová
- Department of Translation Metabolism, Institute of Physiology of the Czech Academy of Sciences, Prague, Czech Republic
| | - Ivan Mikšík
- Department of Translation Metabolism, Institute of Physiology of the Czech Academy of Sciences, Prague, Czech Republic
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Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods. Antioxidants (Basel) 2019; 8:antiox8090364. [PMID: 31480665 PMCID: PMC6770197 DOI: 10.3390/antiox8090364] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/08/2019] [Accepted: 08/21/2019] [Indexed: 12/14/2022] Open
Abstract
Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages. The effect of roasting on their nutritional content was also investigated. In the cultivars tested, the levels of capsaicin ranged from 0 to 3636 µg/g in the mature green stage and from 0 to 4820 µg/g in the red/yellow stage. The concentration of dihydrocapsaicin ranged from 0 to 2148 µg/g in the mature green stage and from 0 to 2162 µg/g in the red/yellow stage. The levels of capsaicinoid compounds in mature green and red /yellow stages were either reduced or increased after roasting depending on the cultivar. The ranges of total phenolic and total flavonoids compounds were 2096 to 7689, and 204 to 962 µg/g, respectively, in the green and red/yellow mature stage pods. Ascorbic acid levels in the peppers ranged from 223 to 1025 mg/ 100 g Dry Weight (DW). Both raw and roasted peppers possessed strong antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl) reagent (DPPH, 61–87%) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS, 73–159 µg/g) assays. Ascorbic acid and antioxidant activity decreased after roasting in the mature green and red stages, whereas total phenolics and flavonoids increased except in the mature green stage of Sweet Delilah and yellow stage of Canrio.
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Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (C apsicum annum L.) powder. Journal of Food Science and Technology 2019; 56:3185-3194. [PMID: 31274886 DOI: 10.1007/s13197-019-03733-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2019] [Accepted: 03/19/2019] [Indexed: 10/26/2022]
Abstract
This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60 °C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na2S2O5 and CaCl2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (~ 86%), phenolic compounds (~ 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of β-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.
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Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Olatunji TL, Afolayan AJ. Comparative Quantitative Study on Phytochemical Contents and Antioxidant Activities of Capsicum annuum L. and Capsicum frutescens L. ScientificWorldJournal 2019; 2019:4705140. [PMID: 31110468 PMCID: PMC6487110 DOI: 10.1155/2019/4705140] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 03/05/2019] [Accepted: 03/25/2019] [Indexed: 02/08/2023] Open
Abstract
The variabilities in the phytochemical contents and antioxidant activities of four varieties of two closely related cultivated Capsicum species, C. annuum and C. frutescens, were examined as an additional tool for establishing their phylogenetic relatedness and for breeding purposes. The methodology involved the use of ethanolic and aqueous extractions for the determination of the phytochemical and antioxidant properties. The phytochemical contents including total flavonoid, total phenol, and proanthocyanidins were evaluated spectrophotometrically while the antioxidant activities were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), nitric oxide (NO), and phosphomolybdenum assays. To point out the relationship among the varieties, a dendrogram based on the antioxidative phytochemical contents was constructed using the unweighted pair group method with arithmetic mean (UPMGA) cluster analysis. In all, aqueous extracts gave higher yield while ethanolic extracts showed higher phytochemical content across the varieties. Significant variations were observed among the varieties in relation to their phytochemical constituents and antioxidant activities. Dendrogram obtained from multivariate analysis distinguished the two Capsicum species. The first cluster contained only C. frutescens var. baccatum while the second cluster contained the three varieties of C. annuum species in subclusters, signifying the close genetic affinity among the three varieties. It also revealed that the four varieties are of a common progenitor. Information from this study gives additional evidence of chemotaxonomic significance and baseline data for effective selection of suitable parental genotypes in breeding for nutritional and pharmacological purposes.
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Affiliation(s)
- Tomi Lois Olatunji
- Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice, 5700, South Africa
| | - Anthony Jide Afolayan
- Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice, 5700, South Africa
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Olalere OA, Abdurahman HN, Yunus RBM, Alara OR, Ahmad MM, Zaki YH, Abdlrhman HSM. Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2018. [DOI: 10.1080/16583655.2018.1515323] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Olusegun Abayomi Olalere
- Centre of Excellence for Advanced Research in Fluid Flow, University Malaysia Pahang, Pahang, Malaysia
| | - Hamid Nour Abdurahman
- Centre of Excellence for Advanced Research in Fluid Flow, University Malaysia Pahang, Pahang, Malaysia
| | - Rosli bin Mohd Yunus
- Centre of Excellence for Advanced Research in Fluid Flow, University Malaysia Pahang, Pahang, Malaysia
| | - Oluwaseun Ruth Alara
- Centre of Excellence for Advanced Research in Fluid Flow, University Malaysia Pahang, Pahang, Malaysia
| | - Malam Mani Ahmad
- Centre of Excellence for Advanced Research in Fluid Flow, University Malaysia Pahang, Pahang, Malaysia
| | - Yasmeen Hafiz Zaki
- Centre of Excellence for Advanced Research in Fluid Flow, University Malaysia Pahang, Pahang, Malaysia
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M S, Chhapekar SS, Ahmad I, Abraham SK, Ramchiary N. Analysis of bioactive components in Ghost chili (Capsicum chinense) for antioxidant, genotoxic, and apoptotic effects in mice. Drug Chem Toxicol 2018; 43:182-191. [DOI: 10.1080/01480545.2018.1483945] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sarpras M
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
- Genetic Toxicology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Sushil Satish Chhapekar
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Ilyas Ahmad
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Suresh K. Abraham
- Genetic Toxicology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Nirala Ramchiary
- Laboratory of Translational & Evolutionary Genomics, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
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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.
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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
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17
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Sricharoen P, Lamaiphan N, Patthawaro P, Limchoowong N, Techawongstien S, Chanthai S. Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. ULTRASONICS SONOCHEMISTRY 2017; 38:629-639. [PMID: 27544798 DOI: 10.1016/j.ultsonch.2016.08.018] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 08/11/2016] [Accepted: 08/11/2016] [Indexed: 05/28/2023]
Abstract
Due to its wide use in nutritional therapy, a capsicum oleoresin extraction from hot chilli pepper was optimized using ultrasound assisted extraction. Under optimal conditions, a 0.1g sample in 10mL of a 20% water in methanol solution was extracted at 50°C for 20min to remove phytochemicals consisting of oleoresin, phenolics, carotenoids, flavonoids, capsaicinoids (pungency level), reducing sugars. Antioxidant and antidiabetic activities of the crude extracts from 14 chilli pepper varieties were examined. The antioxidant and antidiabetic activities of some phenolic compounds were also tested individually. The results showed that these chilli pepper samples are a rich source of phytochemicals with antioxidant and antidiabetic activities. High antioxidant activity of the extracts was evaluated using the 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, 2,2'-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) and ferric ion reducing antioxidant power assays. The crude extracts had a lower level of sugars induced by the inhibitory effect of α-amylase activity. Thus, their enzymatic inhibitory effect might have resulted from a synergism among the phytochemicals concerned. Therefore, a diet with this type of food may have beneficial health effects.
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Affiliation(s)
- Phitchan Sricharoen
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nattida Lamaiphan
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pongpisoot Patthawaro
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nunticha Limchoowong
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Suchila Techawongstien
- Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Saksit Chanthai
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
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M S, Gaur R, Sharma V, Chhapekar SS, Das J, Kumar A, Yadava SK, Nitin M, Brahma V, Abraham SK, Ramchiary N. Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species. PLoS One 2016; 11:e0167791. [PMID: 27936081 PMCID: PMC5147997 DOI: 10.1371/journal.pone.0167791] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Accepted: 11/20/2016] [Indexed: 11/19/2022] Open
Abstract
Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North East India was recorded as the naturally occurring hottest chili in the world by the Guinness Book of World Records in 2006. Although few studies have reported variation in pungency content of this particular species, no study till date has reported detailed expression analysis of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other fruit metabolites. Therefore, the present study was designed to evaluate the diversity of fruit morphology, fruiting habit, capsaicinoids and other metabolite contents in 136 different genotypes mainly collected from North East India. Significant intra and inter-specific variations for fruit morphological traits, fruiting habits and 65 fruit metabolites were observed in the collected Capsicum germplasm belonging to three Capsicum species i.e., Capsicum chinense (Bhut jolokia, 63 accessions), C. frutescens (17 accessions) and C. annuum (56 accessions). The pungency level, measured in Scoville Heat Unit (SHU) and antioxidant activity measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay showed maximum levels in C. chinense accessions followed by C. frutescens accessions, while C. annuum accessions showed the lowest value for both the traits. The number of different fruit metabolites detected did not vary significantly among the different species but the metabolite such as benzoic acid hydroxyl esters identified in large percentage in majority of C. annuum genotypes was totally absent in the C. chinense genotypes and sparingly present in few genotypes of C. frutescens. Significant correlations were observed between fruit metabolites capsaicin, dihydrocapsaicin, hexadecanoic acid, cyclopentane, α-tocopherol and antioxidant activity. Furthermore, comparative expression analysis (through qRT-PCR) of candidate genes involved in capsaicinoid biosynthesis pathway revealed many fold higher expression of majority of the genes in C. chinense compared to C. frutescens and C. annuum suggesting that the possible reason for extremely high pungency might be due to the higher level of candidate gene(s) expression although nucleotide variation in pungency related genes may also be involved in imparting variations in level of pungency.
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Affiliation(s)
- Sarpras M
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Rashmi Gaur
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Vineet Sharma
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Sushil Satish Chhapekar
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Jharna Das
- Department of Biological Science, Gauhati University, Guwahati, Assam, India
| | - Ajay Kumar
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periya, Kasaragod, Kerala, India
| | - Satish Kumar Yadava
- Centre for Genetic Manipulation of Crop Plants, University of Delhi South Campus, Benito Juarez Road, New Delhi, India
| | - Mukesh Nitin
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Vijaya Brahma
- School of Computational and Integrative Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Suresh K. Abraham
- School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Nirala Ramchiary
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
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Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chem 2016; 208:177-84. [PMID: 27132838 DOI: 10.1016/j.foodchem.2016.03.116] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 03/16/2016] [Accepted: 03/29/2016] [Indexed: 02/05/2023]
Abstract
Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095 to 3.264mgg(-1), epicatechin was the predominant flavanol accounting for 32.9%. Contrary to catechin, epicatechin was a reliable predictive value of the polyphenol content. Conversely the percentage of theobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatechin or flavanol content. In a further chiral analysis, the naturally occurring forms of cocoa flavanols, (-)-epicatechin and (+)-catechin, was determined joint the occurrence of (+)-epicatechin and (-)-catechin due to the epimerization reactions produced in chocolate manufacture. (-)-Epicatechin, the most bioactive compound and predominant form accounted of 93%. However, no positive correlation was found with% cocoa solids, the most significant quality parameter.
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