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Yeboah S, Hong SJ, Park Y, Choi JH, Eum HL. Postharvest Quality Improvement of Bell Pepper ( Capsicum annuum L. cv Nagano) with Forced-Air Precooling and Modified Atmosphere Packaging. Foods 2023; 12:3961. [PMID: 37959080 PMCID: PMC10650560 DOI: 10.3390/foods12213961] [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: 10/10/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Optimum postharvest storage conditions increase the postharvest quality and shelf life of horticultural crops. The effects of forced-air precooling (FAP) and modified atmosphere packaging (MAP) on shelf life, physicochemical quality, and health-promoting properties of bell pepper (Capsicum annuum L. cv. Nagano) harvested at 90 and 50% coloring stages in May and July respectively, stored at 11 °C, 95% relative humidity were assessed. Fruits were subjected to four treatments: FAP + 30 μm polyethylene liner (FOLO); FAP-only (FOLX); 30 μm polyethylene liner-only (FXLO); and control (FXLX). The quality attributes, viz. weight loss, firmness, color, soluble solids content (SSC), soluble sugars, total phenolic content (TPC), total flavonoid content (TFC), 2,2-dephenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) were evaluated. The investigated parameters differed significantly (p < 0.05) among treatments except for soluble sugars. FOLO maintained sensory quality (weight loss, firmness, and color), physicochemical (SSC and soluble sugars), and health-promoting properties compared to other treatments during storage. The 50% coloring fruits had a huge variation between treatments than 90% coloring. The results revealed more TPC and antioxidant capacity in the 50% than in the 90% coloring fruits. The study highlights the need to consider the ideal fruit coloring stage at harvest under the effect of FAP and MAP treatments in preserving bell pepper's postharvest quality and shelf life.
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Affiliation(s)
- Samuel Yeboah
- Smart Farm Research Center, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea;
- Department of Plant Science, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea;
| | - Sae Jin Hong
- Department of Plant Science, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea;
| | - Yeri Park
- Department of Plant Science, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea;
| | - Jeong Hee Choi
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea;
| | - Hyang Lan Eum
- Postharvest Technology Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Wanju-gun 55365, Republic of Korea
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Sanatombi K. Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge. Compr Rev Food Sci Food Saf 2023; 22:3011-3052. [PMID: 37184378 DOI: 10.1111/1541-4337.13170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/02/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre- and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.
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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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Effect of Fruit Weight and Fruit Locule Number in Bell Pepper on Industrial Waste and Quality of Roasted Pepper. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Bell pepper (Capsicum annuum L.), one of the most consumed vegetables worldwide, shows great differences between its diverse varieties. These differences affect the fruit type, size and shape. Food preservation techniques prolong the availability of sweet pepper. Roasted pepper is a product marketed with the European recognition of Protected Geographical Indication ‘Pimiento Asado del Bierzo’. The objective of this work was to analyse the effect of the fruit weight and fruit locule number of the industrial fresh pepper on quality and roasted pepper yield. Large trilocular fruits and large tetralocular fruits reached higher roast yield and uniformity than small trilocular fruits. Regardless of fruit locule number and fruit weight, the overall quality of all the samples of roasted pepper was categorised as very good. Large tetralocular and large trilocular fruits are the most appropriate peppers for industrial purposes, whereas small trilocular fruits should be intended for the fresh product market. This easy method of sorting bell pepper fruit attending to fruit weight will decrease the amount of pepper waste in the industrial roasting process (around 18%), while maintaining the high overall quality of the final product. Moreover, the faster peeling of large peppers will also contribute to increasing the productivity of the industrial processing of roasted pepper.
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Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green ( Capsicum annum L.)). EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:7372101. [PMID: 35096116 PMCID: PMC8791725 DOI: 10.1155/2022/7372101] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 11/17/2022]
Abstract
Plants possessing various bioactive compounds and antioxidant components have gained enormous attention because of their efficacy in enhancing human health and nutrition. Peppers (Capsicum annuum L.), because of their color, flavor, and nutritional value, are considered as one of the most popular vegetables around the world. In the present investigation, the effect of different solvents extractions (methanol, ethanol, and water) and oven drying on the antioxidant and antimicrobial properties was studied of red, yellow, and green peppers. The green pepper water extract showed the highest total polyphenol content (30.15 mg GAE/g DW) followed by red pepper water extract (28.73 mg GAE/g DW) and yellow pepper water extract (27.68 mg GAE/g DW), respectively. The methanol extracts of all the pepper samples showed higher TPC as compared to the ethanol extract. A similar trend was observed with the total flavonoid content (TFC). The antioxidant assays (DPPH scavenging and reducing power) echoed the findings of TPC and TFC. In both antioxidant assays, the highest antioxidant activity was shown by the water extract of green pepper, which was followed by the water extract of red pepper and yellow pepper. Furthermore, all extracts were assessed for their potential antimicrobial activity against bacterial and fungal pathogens. Aqueous extracts of all three pepper samples exhibited slightly higher inhibition zones as compared to their corresponding ethanolic and methanolic extract. Minimum inhibitory concentration (MIC) values ranged from 0.5 to 8.0 mg/ml. The lowest MIC values ranging from 0.5 to 2.0 mg/ml concentration were recorded for aqueous extracts of green pepper. High-performance liquid chromatography (HPLC) analysis revealed tannic acid as the major phenolic compound in all three pepper samples. Thus, it is envisaged that the microwave drying/heating technique can improve the antioxidant and antimicrobial activity of the pepper.
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Assessment of the potential of Dunaliella microalgae for different biotechnological applications: A systematic review. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Active Biodegradable Packaging for Foods Containing Baccharis dracunculifolia Leaf as Natural Antioxidant. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02641-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Antiproliferative Activity on Human Colon Adenocarcinoma Cells and In Vitro Antioxidant Effect of Anthocyanin-Rich Extracts from Peels of Species of the Myrtaceae Family. Molecules 2021; 26:molecules26030564. [PMID: 33498977 PMCID: PMC7865521 DOI: 10.3390/molecules26030564] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 12/12/2022] Open
Abstract
There is a significant indication of the beneficial health effects of fruit rich diets. Fruits of native plant species have noticeably different phytochemicals and bioactive effects. The aim of this work was to characterize and compare the constituents of jabuticaba (Myrciaria jaboticaba, MJ), jamun-berry (Syzygium cumini, SC), and malay-apple (Syzygium malaccense, SM) extracts and their influence on antioxidant activity in vitro and antiproliferative effects on human colon adenocarcinoma cells. According to the results, dried peel powders (DP) have a high anthocyanin content, phenolic compounds, and antioxidant activity when compared to freeze dried extracts (FD). M. jaboticaba dried peel powder extract had a higher total anthocyanin and phenolic compounds content (802.90 ± 1.93 and 2152.92 ± 43.95 mg/100 g, respectively). A reduction in cell viability of HT-29 cells after treatment with M. jaboticaba extracts (DP-MJ and FD-MJ) was observed via MTT assay. Flow cytometry showed that the treatment with the anthocyanin-rich extracts from MJ, SC, and SM had an inhibitory impact on cell development due to G2/M arrest and caused a rise in apoptotic cells in relation to the control group. The findings of this study highlight the potential of peel powders from Myrtaceae fruits as an important source of natural antioxidants and a protective effect against colon adenocarcinoma.
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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.
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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
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Wang C, Zhang B, Song L, Li P, Hao Y, Zhang J. Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Sasongko SB, Hadiyanto H, Djaeni M, Perdanianti AM, Utari FD. Effects of drying temperature and relative humidity on the quality of dried onion slice. Heliyon 2020; 6:e04338. [PMID: 32671256 PMCID: PMC7339060 DOI: 10.1016/j.heliyon.2020.e04338] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/12/2020] [Accepted: 06/24/2020] [Indexed: 11/20/2022] Open
Abstract
Onion, a very common season ingredient, is useful as an antioxidant and optimal conditions are required for its drying while ensuring the best quality is retained. This study evaluated the effect of drying temperatures and relative humidity on both drying rate and onion quality. Onions with an average diameter of 20.125 ± 0.025 mm were peeled and sliced into a thickness of 1.233 ± 0.029 mm. They were then dried for 120 min under various temperatures ranging from 40 to 70 °C. Both moisture content and total phenolic compounds were measured and analyzed as responses, and the data obtained were used for estimating the kinetic parameters of drying rate and total phenolic compounds degradation. The results show that the drying kinetics followed Fick's model. Moreover, the total phenolic compounds degradation can be properly expressed using a first-order reaction model, and the optimization using response surface method revealed that the optimum conditions of onion slice drying were achieved at 49.6 °C and relative humidity of 0.65%. These conditions can significantly reduce drying time with phenolic compounds retention of up to 96%.
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Affiliation(s)
- Setia Budi Sasongko
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - H. Hadiyanto
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - Mohamad Djaeni
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - Arninda Mahar Perdanianti
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - Febiani Dwi Utari
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
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de Sá Mendes N, Branco de Andrade Gonçalves ÉC. The role of bioactive components found in peppers. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Uarrota VG, Maraschin M, de Bairros ÂDFM, Pedreschi R. Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers. Crit Rev Food Sci Nutr 2020; 61:649-665. [PMID: 32212928 DOI: 10.1080/10408398.2020.1743642] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Capsaicinoids are acid amides of C9-C11 branched-chain fatty acids and vanillylamine and constitute important chemical compounds of Capsicum annuum together with their non-pungent analogs (capsinoids) which have an impressive list of health benefit properties (i.e., analgesia, anti-obesity, thermogenic, cardiovascular, gastrointestinal, antioxidant, anti-bacterial, anti-virulence, anti-inflamatory, anti-diabetic, inhibits angiogenesis, and improves glucose metabolism) . In this review, the state of art on how capsaicinoids are affected by different pre- and postharvest factors is discussed together with their biological activity. For instance, high light intensity and heat treatments may reduce capsaicinoid content in fruits probably due to the loss of activity of capsaicin synthase (CS) and phenylalanine ammonia lyase (PAL). The pungency in peppers varies also with environment, genotype or cultivar, node position, fruiting and maturity stages, nitrogen and potassium contents. As the fruit mature, capsaicinoid levels increase. Fruits from the second node tend to have higher accumulation of pungency than those of other positions and the pungency decreases linearly as the node position increase. Sodium hydroxide treatment reduces the pungency of pepper fruit as it hydrolyzes and modifies one of the features (vanillyl group, the acid-amide linkage and alkyl side chain) of capsaicin molecule. Salt and water stress increase PAL and capsaicin synthase activity and increase the capsaicinoid accumulation in fruit, by negatively regulating peroxidase activity at appropriate levels. Future research must be directed in better understanding the changes of capsinoids during pre and post-harvest management, the causal drivers of the loss of activity of the aminotransferase gene (pAMT) and if possible, studies with genetically modified sweet peppers with functional pAMT. Available data provided in this review can be used in different agricultural programs related to developing new cultivars with specific pungency levels. The contents of capsaicinoids and capsinoids in both fresh fruits and marketed products are also of remarkable importance considering the preferences of certain niches in market where higher added-value products might be commercialized.
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Affiliation(s)
- Virgílio Gavicho Uarrota
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Marcelo Maraschin
- Department of Plant Science, Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, Florianópolis, SC, Brazil
| | - Ângela de Fátima M de Bairros
- Department of Education, Dom Jaime de Barros Câmara School of Basic Education (EEB-Dom Jaime de Barros Câmara), Florianópolis, SC, Brazil
| | - Romina Pedreschi
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
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Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes. Antioxidants (Basel) 2019; 8:antiox8100469. [PMID: 31600964 PMCID: PMC6827103 DOI: 10.3390/antiox8100469] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/30/2019] [Accepted: 10/05/2019] [Indexed: 02/07/2023] Open
Abstract
Pepper of the Capsicum species is a common ingredient in various food preparations by different cultures worldwide. The Capsicum is recognised by its five main domesticated species, namely Capsicum annuum, C. baccatum, C. chinense, C. frutescens and C. pubescens. The genetic diversity in Capsicum offers fruits in wide ranges of morphology and carotenoid profile. Carotenoids enhance the value of pepper from a nutritional standpoint, despite being commonly prized for the pharmacologically active pungent capsaicinoids. Carotenoids of pepper comprise mainly of the unique, powerful and highly stable capsanthin and capsoroubin, together with β-carotene, β-cryptoxanthin, lutein, zeaxanthin, antheraxanthin and violaxanthin. These carotenoids are present at diverse profile and varying levels, biosynthetically connected to the fruit maturity stages. This review describes the health-promoting functional attributes of the carotenoids that are mainly associated with their excellent role as lipophilic antioxidants. Capsicum as a great source of carotenoids is discussed in the aspects of main domesticated species, biosynthesis, pigment profile, antioxidant activity and safety. Findings from a number of in vitro, in vivo and clinical studies provided appreciable evidence on the protective effects of pepper’s carotenoids against degenerative diseases. Hence, pepper with its functional carotenoids might be recommended in health-promoting and disease preventing strategies.
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Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods. Antioxidants (Basel) 2019; 8:antiox8090364. [PMID: 31480665 PMCID: PMC6770197 DOI: 10.3390/antiox8090364] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/08/2019] [Accepted: 08/21/2019] [Indexed: 12/14/2022] Open
Abstract
Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages. The effect of roasting on their nutritional content was also investigated. In the cultivars tested, the levels of capsaicin ranged from 0 to 3636 µg/g in the mature green stage and from 0 to 4820 µg/g in the red/yellow stage. The concentration of dihydrocapsaicin ranged from 0 to 2148 µg/g in the mature green stage and from 0 to 2162 µg/g in the red/yellow stage. The levels of capsaicinoid compounds in mature green and red /yellow stages were either reduced or increased after roasting depending on the cultivar. The ranges of total phenolic and total flavonoids compounds were 2096 to 7689, and 204 to 962 µg/g, respectively, in the green and red/yellow mature stage pods. Ascorbic acid levels in the peppers ranged from 223 to 1025 mg/ 100 g Dry Weight (DW). Both raw and roasted peppers possessed strong antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl) reagent (DPPH, 61–87%) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS, 73–159 µg/g) assays. Ascorbic acid and antioxidant activity decreased after roasting in the mature green and red stages, whereas total phenolics and flavonoids increased except in the mature green stage of Sweet Delilah and yellow stage of Canrio.
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16
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Barraza-Elenes C, Camacho-Hernández IL, Yahia EM, Zazueta-Morales JJ, Aguilar-Palazuelos E, Heredia JB, Muy-Rangel D, Delgado-Nieblas CI, Carrillo-López A. Analysis by UPLC-DAD-ESI-MS of Phenolic Compounds and HPLC-DAD-Based Determination of Carotenoids in Noni ( Morinda citrifolia L.) Bagasse. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7365-7377. [PMID: 31184123 DOI: 10.1021/acs.jafc.9b02716] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Noni bagasse is usually wasted after the noni juice extraction process. The purpose of this study was to investigate the phytochemical composition of noni bagasse (with and without seeds) obtained after a 1 week period of a short-term juice drip-extraction process from over-ripe noni fruit. Totals of free phenolics, flavonoids, condensed tannins, carotenoids, and most of the minerals were higher in bagasse without seeds (NSB) than in bagasse with seeds (WSB), whereas bound phenolics and total and insoluble dietary fiber were higher in WSB than in NSB. β-Carotene and lutein, quantified by HPLC-DAD, were higher in both bagasse than in juice. A total of 16 phenolic compounds and 2 iridoids were determined by UPLC-DAD-ESI-MS. Among them, procyanidin B-type dimer, caffeoylquinic-acid-hexoside, and quercetin-hexose-deoxyhexose have not been previously reported in noni bagasse, noni juice, or noni fruit. Isorhamnetin-3- O-rutinoside was the most abundant compound in both bagasses. In conclusion, both bagasses are potential sources of phytochemical compounds for the food and pharmaceutical industries.
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Affiliation(s)
- Claudia Barraza-Elenes
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Irma L Camacho-Hernández
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales , Universidad Autónoma de Querétaro , CP 76230 Juriquilla , Querétaro , México
| | - José J Zazueta-Morales
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Ernesto Aguilar-Palazuelos
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - J Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo A.C. , Unidad Culiacán , CP 80110 Culiacán , Sinaloa , México
| | - Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo A.C. , Unidad Culiacán , CP 80110 Culiacán , Sinaloa , México
| | - Carlos I Delgado-Nieblas
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Armando Carrillo-López
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
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17
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Khayyal MT, El-Baz FK, Meselhy MR, Ali GH, El-Hazek RM. Intestinal injury can be effectively prevented by Dunaliella salina in gamma irradiated rats. Heliyon 2019; 5:e01814. [PMID: 31193849 PMCID: PMC6543095 DOI: 10.1016/j.heliyon.2019.e01814] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/03/2019] [Accepted: 05/22/2019] [Indexed: 02/07/2023] Open
Abstract
Dunaliella salina (D. salina) is one of the most common microalgae that is used as human food. It is isolated from the salty lakes in El-Fayoum and Lake of Bardawil-Sinai in Egypt and can withstand very high concentrations of salt: The potentiality of D. salina, a unicellular biflagellate green alga to protect against intestinal injury induced after radiation exposure was studied. D. salina was given orally in doses of 100 and 200 mg/kg to male Wistar rats for 5 days before exposure to 6 Gray (Gy) gamma radiation and continued for a further two days. Rats were sacrificed 24 h later and intestinal segments were dissected out. One segment was examined histologically and another was used to prepare homogenates to assess relevant biochemical parameters reflecting intestinal injury. Radiation exposure led to a rise in the histological damage score, an increase in tissue tumor necrosis factor (TNF-α), interleukin (IL-1β) and thiobarbituric acid reactive substances (TBARS) but a reduction in tissue reduced glutathione (GSH) and in serum citrulline. Pretreatment with either dose of D. salina effectively reduced the severity of intestinal mucositis induced by gamma radiation.
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Affiliation(s)
- Mohamed T Khayyal
- Department of Pharmacology, Faculty of Pharmacy, Cairo University, Egypt
| | - Farouk K El-Baz
- Department of Plant Biochemistry, National Research Centre, Giza, Egypt
| | - Meselhy R Meselhy
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Egypt
| | - Gamila H Ali
- Department of Water Pollution, National Research Centre, Giza, Egypt
| | - Rania M El-Hazek
- Department of Drug Radiation Research, National Centre for Radiation Research and Technology, Atomic Energy Authority, Cairo, Egypt
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18
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Muangkote S, Vichitsoonthonkul T, Srilaong V, Wongs-Aree C, Photchanachai S. Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili. Food Sci Biotechnol 2019; 28:303-310. [PMID: 30956841 DOI: 10.1007/s10068-018-0475-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 08/03/2018] [Accepted: 09/04/2018] [Indexed: 11/29/2022] Open
Abstract
Roasted dried chili, used to improve texture and taste, is important for various cuisines. The effect of roasting at 90 °C for 25 min on the chemical profile and bioactivities of dried chili extracted by petroleum ether was investigated. Based on GC-MS analysis, the crude extracts of roasted dried chili exhibited different chemical profile compared to the control. Roasting of dried chili significantly increased total phenolic compounds. Consequently, the antioxidant activity indicated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP) significantly improved. Conversely, a reduction in the antibacterial agents, capsaicin (32.36%) and dihydrocapsaicin (9.11%), in the roasted sample resulted to a decline in antibacterial activity. The extracts showed a strong activity against Bacillus cereus followed by B. subtilis, and Staphylococcus aureus compared to Escherichia coli based on the results of agar disk diffusion, minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC), and electron scanning microscopy observation.
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Affiliation(s)
- Sunida Muangkote
- 1School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150 Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, 10400 Thailand
| | - Taweerat Vichitsoonthonkul
- 1School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150 Thailand
| | - Varit Srilaong
- 1School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150 Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, 10400 Thailand
| | - Chalermchai Wongs-Aree
- 1School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150 Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, 10400 Thailand
| | - Songsin Photchanachai
- 1School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150 Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, 10400 Thailand
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19
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Huang Z, Zhou Q, Wu W, Wan J, Jiang A. Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12991] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhi Huang
- College of Food ScienceSouth China Agricultural University Guangzhou P. R. China
| | - Quan Zhou
- College of Food ScienceSouth China Agricultural University Guangzhou P. R. China
| | - Wei‐Liang Wu
- Department of Nutrition and Food SafetyGuangdong Provincial Center for Disease Control and Prevention Guangzhou P. R. China
- School of Public HealthSouthern Medical University Guangzhou P. R. China
| | - Jun Wan
- Institute of Tropical Crops, Guangdong AIB Polytechnic College Guangzhou P. R. China
| | - Ai‐Min Jiang
- College of Food ScienceSouth China Agricultural University Guangzhou P. R. China
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20
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Kavga A, Strati IF, Sinanoglou VJ, Fotakis C, Sotiroudis G, Christodoulou P, Zoumpoulakis P. Evaluating the experimental cultivation of peppers in low-energy-demand greenhouses. An interdisciplinary study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:781-789. [PMID: 29998566 DOI: 10.1002/jsfa.9246] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Revised: 07/03/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Photovoltaics (PV) provide an alternative solution to cover energy demands in greenhouses. This study evaluates the effect of PV panels installed on the roofs of greenhouses, and the partial shading that they cause, on the growth parameters and growth indicators of the experimental cultivation of peppers (Capsicum annuum cv. California Wonder). The growth of the plants, the antioxidant profile, radical scavenging activity, total phenolic content, and the phenolic and metabolic profiles (using LC-MS spectrometry and NMR spectroscopy) are evaluated. RESULTS Data are presented from a full cultivation period. Results indicated that indoor temperatures were similar for both glass and glass-PV (glass with PV panels installed) greenhouses during the day and the night. The production yield was higher for the glass-PV greenhouses. The pepper fruits' weight, dimensions, and thickness were similar in both cases. Comparison of the pepper fruit extracts in terms of total phenolic content, antioxidant, and antiradical activities indicated differences that were not statistically significant. Photometric and spectroscopic studies both showed a smaller distribution of values in the case of the glass-PV greenhouse, probably indicating a more consistent phytochemical profile. CONCLUSION Covering only a small proportion (ca. 20%) of the greenhouse roof with photovoltaic panels contributes considerably to its energy demands without affecting plant growth and quality. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Angeliki Kavga
- Department of Agricultural Technology, TEI of Western Greece, Campus Amaliada, Greece
| | - Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Charalambos Fotakis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
| | - Georgios Sotiroudis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
| | - Paris Christodoulou
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., Athens, Greece
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21
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Di Sotto A, Vecchiato M, Abete L, Toniolo C, Giusti AM, Mannina L, Locatelli M, Nicoletti M, Di Giacomo S. Capsicum annuum L. var. Cornetto di Pontecorvo PDO: Polyphenolic profile and in vitro biological activities. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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22
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Wang J, Yang XH, Mujumdar A, Wang D, Zhao JH, Fang XM, Zhang Q, Xie L, Gao ZJ, Xiao HW. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.070] [Citation(s) in RCA: 118] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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da Silveira Agostini-Costa T, da Silva Gomes I, de Melo LAMP, Reifschneider FJB, da Costa Ribeiro CS. Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Fernández-Bedmar Z, Alonso-Moraga A. In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties. Food Chem Toxicol 2016; 98:89-99. [PMID: 27746329 DOI: 10.1016/j.fct.2016.10.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 09/18/2016] [Accepted: 10/10/2016] [Indexed: 11/28/2022]
Abstract
The purpose of this study is to determine the nutraceutic potential of different Capsicum sp, capsaicin, capsanthin and lutein and provide data in order to clarify the conflicting results obtained for capsaicin by different authors. To achieve these objectives, in vivo (geno/antigenotoxicity and lifespan assays in the animal model Drosophila) and in vitro (cytotoxicity and DNA-fragmentation assays in HL60 promyelocytic cell line) assays were carried out. Results showed that i) none of the tested substances were genotoxic except green hot pepper and capsaicin at the highest tested concentration (5 mg/mL and 11.5 μM respectively), ii) all tested substances except green hot pepper are antimutagenic against H2O2-induced damage, iii) only red sweet pepper significantly extend the lifespan and healthspan of D. melanogaster at 1.25 and 2.5 mg/mL, iv) all pepper varieties induce dose-depended cytotoxic effect in HL60 cells with different IC50, and v) all pepper varieties and capsaicin exerted proapoptotic effect on HL60 cells. IN CONCLUSION (i) sweet peppers could be suggested as nutraceutical food, (ii) hot peppers should be moderately consumed, and (iii) supplementary studies are necessary to clarify the synergic effect of the carotenoids and capsaicinoids in the hot pepper food matrix.
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25
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Xue Z, Li J, Yu W, Lu X, Kou X. Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review. FOOD SCI TECHNOL INT 2015; 22:440-458. [DOI: 10.1177/1082013215606835] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Consumer demand for safe and nutritious fruits and vegetables has given rise to the development of a number of nonthermal food preservation techniques. Recent studies have highlighted that antioxidant activity of fruits and vegetables plays an important role in human health. In this paper, the influences of nonthermal preservation technologies, including pulsed electric field, radiation processing, dense phase carbon dioxide, ozone processing, and edible coatings, on the antioxidant capacity and related compounds in fruits and vegetables are reviewed. The proposed mechanisms and future trends are also discussed to accelerate the further commercialization and exploration of these novel technologies, which will, in turn, help to promote human health.
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Affiliation(s)
- Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Jiaomei Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Wancong Yu
- Tianjin Research Center of Agricultural Biotechnology, Tianjin, China
| | - Xiaotong Lu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
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26
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Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6415-24. [PMID: 26396386 DOI: 10.1007/s13197-015-1749-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2015] [Accepted: 01/30/2015] [Indexed: 10/24/2022]
Abstract
The impact of modified atmosphere packaging on the content of selected bioactive compounds and other quality attributes of Jalapeño peppers has not been well studied. In this study, Jalapeño peppers were packed in low-cost bags (composed of recycled-LDPE) that had been perforated at several levels (0-4 holes). Packages were stored at 7 °C for 6 weeks. Samples of unpacked peppers were stored at 23 and 7 °C and were used as control groups. The quality of the peppers and the gas composition inside of the packages were evaluated during storage. The best modified atmosphere was obtained with unperforated bags. Significant loss of weight and firmness were prevented by packaging. The loss of weight and firmness were 20.2-82.6 and 32-100 % in unpacked peppers. Low levels of fermentative metabolites accumulated in packed peppers in unperforated bags and in bags with 1 perforation. The tristimulus color and the bioactive compounds content (phenols, ascorbic acid, β-carotene, and capsaicinoids) remained unchanged in packed peppers. These quality attributes changed gradually in peppers that were stored at 23 °C. The tested bags represent a cost-effective alternative to preserve the quality of intact Jalapeño peppers.
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27
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Moreno-Escamilla JO, de la Rosa LA, López-Díaz JA, Rodrigo-García J, Núñez-Gastélum JA, Alvarez-Parrilla E. Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper. Food Res Int 2015; 76:654-660. [PMID: 28455049 DOI: 10.1016/j.foodres.2015.07.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 07/12/2015] [Accepted: 07/19/2015] [Indexed: 11/19/2022]
Abstract
Chipotle pepper is a dry smoked red Jalapeño pepper well appreciated in the Mexican and American cuisines. Phytochemical content and antioxidant activity of red Jalapeño pepper has been previously reported, however, the effect of the smoking process in the content of phytochemicals, antioxidant capacity and capsaicinoids has not been previously reported. In the present study we found that the smoking process had a significant effect on the content of polyphenolic compounds and antioxidant capacity of red Jalapeño pepper. It induced a nearly 50% increase in total phenols and 15% increase in antioxidant capacity in chipotle pepper compared to fresh samples (in dry weight basis). Capsaicinoids and ascorbic acid content decreased in smoked samples, while carotenoids remained practically unchanged. The strongest effect of smoking was observed in the content of total flavonoids and catechin determined by HPLC. Therefore we can conclude that smoking process has a positive effect in the fruit because it raises its phytochemical properties. The type of wood used in the smoking process also had an effect on the phytochemical content and antioxidant capacity with traditional pecan wood being the best.
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Affiliation(s)
- Jesús Omar Moreno-Escamilla
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, 32310 México
| | - Laura A de la Rosa
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, 32310 México
| | - José Alberto López-Díaz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, 32310 México
| | - Joaquín Rodrigo-García
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, 32310 México
| | - José Alberto Núñez-Gastélum
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, 32310 México
| | - Emilio Alvarez-Parrilla
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, 32310 México.
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28
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Affiliation(s)
- Ryszard Amarowicz
- Division of Food Science, Institute of Animal Reproduction and Food Research; Polish Academy of Sciences; Olsztyn Poland
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29
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Victoria-Campos CI, Ornelas-Paz JDJ, Yahia EM, Jiménez-Castro JA, Cervantes-Paz B, Ibarra-Junquera V, Pérez-Martínez JD, Zamudio-Flores PB, Escalante-Minakata P. Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9938-9949. [PMID: 24047354 DOI: 10.1021/jf4032124] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.
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Affiliation(s)
- Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo A. C. (CIAD), Unidad Cuauhtémoc, Avenida Rı́o Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico
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30
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Li X, Chen D, Wang G, Lu Y. Study of interaction between human serum albumin and three antioxidants: ascorbic acid, α-tocopherol, and proanthocyanidins. Eur J Med Chem 2013; 70:22-36. [PMID: 24140914 DOI: 10.1016/j.ejmech.2013.09.033] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2013] [Revised: 07/23/2013] [Accepted: 09/15/2013] [Indexed: 11/18/2022]
Abstract
Ascorbic acid, α-tocopherol and proanthocyanidins are three classic dietary antioxidants. In this study, the interaction between the three antioxidants and human serum albumin (HSA) was investigated by several spectroscopic techniques. Experimental results proved that the three antioxidants quench the fluorescence of HSA through a static (proanthocyanidins) or static-dynamic combined quenching mechanism (ascorbic acid and α-tocopherol). Thermodynamic investigations revealed that the combination between ascorbic acid or proanthocyanidins and HSA was driven mainly by electrostatic interaction, and the hydrophobic interactions play a major role for α-tocopherol-HSA association. Binding site I was found to be the primary binding site for ascorbic acid and proanthocyanidins, and site II for α-tocopherol. Additionally, the three antioxidants may induce conformational and microenvironmental changes of HSA.
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Affiliation(s)
- Xiangrong Li
- School of Chemistry and Chemical Engineering, Key Laboratory of Green Chemical Media and Reactions, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China; Department of Chemistry, School of Basic Medicine, Xinxiang Medical University, Xinxiang, Henan 453003, PR China.
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31
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Cervantes-Paz B, Yahia EM, de Jesús Ornelas-Paz J, Victoria-Campos CI, Ibarra-Junquera V, Pérez-Martínez JD, Escalante-Minakata P. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chem 2013; 146:188-96. [PMID: 24176331 DOI: 10.1016/j.foodchem.2013.09.060] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 09/06/2013] [Accepted: 09/10/2013] [Indexed: 11/26/2022]
Abstract
Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalapeño peppers at three IRS (brown, 50% red, and 75% red). Peppers contained 64 different pigments. Chlorophylls were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the other IRS. The content of most pigments decreased due to heat treatments. Several pheophytins and cis isomers of carotenoids were generated by heat processing. Boiling and grilling consistently decreased and increased the antioxidant activity of peppers, respectively. Tested peppers showed a more complex/abundant pigment content and higher antioxidant activity than those typically reported for green and red peppers.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
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32
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Cervantes-Paz B, Yahia EM, Ornelas-Paz JDJ, Gardea-Béjar AA, Ibarra-Junquera V, Pérez-Martínez JD. Effect of heat processing on the profile of pigments and antioxidant capacity of green and red jalapeño peppers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10822-10833. [PMID: 23050605 DOI: 10.1021/jf303091u] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Raw and heat-processed jalapeño peppers (green and red) were evaluated for their pigment profile and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The distinctive characteristics of this pepper genotype were the presence of antheraxanthin monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free capsanthin relative to the mono- and diesterified forms. Chlorophyll a and free all-trans-lutein were the major pigments in raw green peppers, whereas free all-trans-capsanthin was the most abundant pigment in raw red peppers. Twelve compounds were generated by the heat treatments, mainly pheophytins and cis isomers of carotenoids. Heat treatments affected differentially the concentration of individual pigments. Red peppers showed a higher antioxidant capacity than green fruits. Heating caused minor changes in the antioxidant capacity of peppers.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico
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33
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Antioxidant, antinociceptive, and anti-inflammatory effects of carotenoids extracted from dried pepper (Capsicum annuum L.). J Biomed Biotechnol 2012; 2012:524019. [PMID: 23091348 PMCID: PMC3468166 DOI: 10.1155/2012/524019] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Accepted: 08/21/2012] [Indexed: 01/21/2023] Open
Abstract
Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406 ± 4 μg/g, pasilla 2933 ± 1 μg/g, and ancho 1437 ± 6 μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophylls in the pigment extract from pasilla and ancho peppers. Guajillo pepper carotenoid extracts exhibited good antioxidant activity and had the best scavenging capacity for the DPPH(+) cation (24.2%). They also exhibited significant peripheral analgesic activity at 5, 20, and 80 mg/kg and induced central analgesia at 80 mg/kg. The results suggest that the carotenoids in dried guajillo peppers have significant analgesic and anti-inflammatory benefits and could be useful for pain and inflammation relief.
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