1
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Hong SI, Lee HH, Rhim JW. Effects of moisture content and packaging on color stability of red pepper ( Capsicum annuum L.) powder. Food Sci Biotechnol 2024; 33:2797-2806. [PMID: 39184982 PMCID: PMC11339216 DOI: 10.1007/s10068-024-01604-1] [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: 03/04/2024] [Revised: 04/15/2024] [Accepted: 05/15/2024] [Indexed: 08/27/2024] Open
Abstract
The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered polyethylene (Ny/PE) film pouches or plastic and glass bottles, were compared during storage at 20 °C for 126 days. In the 7% moisture content sample packaged in LDPE film and plastic bottles, the L* and b*-values increased from 48.2 ± 0.7 and 15.4 ± 1.1 to 65.2-65.9 and 29.5-30.3, respectively, while the a*-value decreased from 26.1 ± 0.7 to 14.2-15.9, indicating a noticeable color change from red to orange. However, the decrease in the capsaicinoid and free sugar content of red pepper powder over time was found to have no significant correlation with moisture content and packaging type. As a result, the color change during the long-term storage of red pepper powder was greatly influenced by the initial moisture content and gas permeability of the packaging material.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, 55365 Jeollabuk-do Republic of Korea
| | - Hyun-Hee Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, 55365 Jeollabuk-do Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447 Republic of Korea
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2
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Bai X, Zhang Q, Zhou X, Yao J, Wan P, Chen DW. Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil. Food Chem 2024; 451:139423. [PMID: 38677135 DOI: 10.1016/j.foodchem.2024.139423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/17/2024] [Accepted: 04/18/2024] [Indexed: 04/29/2024]
Abstract
Phospholipids can act as antioxidants in food. In this study, egg yolk phospholipids (EPL) and sunflower oil were utilized in making chili oil, and proton nuclear magnetic resonance spectroscopy was employed to quantify the concentrations of fatty acyl groups, carotenoids, capsaicinoids in chili oil according to their specific signals in the spectra. The results showed that the changes in the concentrations of fatty acyl groups in the control samples were greater than those in the EPL-treated samples at the same frying temperature, while the contents of carotenoids and capsaicinoids were significantly lower than those of the EPL-treated samples when fried at 150 °C (p < 0.05). Two-way ANOVA indicated that frying temperature and EPL treatment, as well as their interaction had significant impacts on the thermal-oxidative stability of chili oil (p < 0.05). The results suggest that EPL may act as antioxidants during frying, and EPL can improve the thermal-oxidative stability of chili oil.
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Affiliation(s)
- Xueying Bai
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Fisheries Research Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550025, China
| | - Qin Zhang
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Xiatao Zhou
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jingyu Yao
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Peng Wan
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - De-Wei Chen
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, Guangxi 530004, China.
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3
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Liu M, Hu L, Deng N, Cai Y, Li H, Zhang B, Wang J. Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper ( Capsicum annuum L.) varieties. Food Chem X 2024; 22:101262. [PMID: 38450385 PMCID: PMC10915507 DOI: 10.1016/j.fochx.2024.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024] Open
Abstract
The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.
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Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Liu Hu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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4
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Costa J, Sepúlveda M, Gallardo V, Cayún Y, Santander C, Ruíz A, Reyes M, Santos C, Cornejo P, Lima N, Santos C. Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health. Microorganisms 2022; 10:microorganisms10122387. [PMID: 36557640 PMCID: PMC9788535 DOI: 10.3390/microorganisms10122387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/21/2022] [Accepted: 11/29/2022] [Indexed: 12/05/2022] Open
Abstract
Opportunistic pathogenic fungi arise in agricultural crops as well as in surrounding human daily life. The recent increase in antifungal-resistant strains has created the need for new effective antifungals, particularly those based on plant secondary metabolites, such as capsaicinoids and capsinoids produced by Capsicum species. The use of such natural compounds is well-aligned with the One Health approach, which tries to find an equilibrium among people, animals, and the environment. Considering this, the main objective of the present work is to review the antifungal potential of capsaicinoids and capsinoids, and to evaluate the environmental and health impacts of biofungicides based on these compounds. Overall, capsaicinoids and their analogues can be used to control pathogenic fungi growth in plant crops, as eco-friendly alternatives to pest management, and assist in the conservation and long-term storage of agrifood products. Their application in different stages of the agricultural and food production chains improves food safety, nutritional value, and overcomes antimicrobial resistance, with a lower associated risk to humans, animals, and the environment than that of synthetic fungicides and pesticides. Nevertheless, research on the effect of these compounds on bee-like beneficial insects and the development of new preservatives and packaging materials is still necessary.
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Affiliation(s)
- Jéssica Costa
- Departamento de Biologia, Instituto de Ciências Biológicas-ICB, Universidade Federal do Amazonas, Av. Rodrigo Otávio Jordão Ramos 3000, Bloco 01, Manaus 69077-000, AM, Brazil
| | - Marcela Sepúlveda
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Víctor Gallardo
- Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Yasna Cayún
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Christian Santander
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
- Environmental Engineering and Biotechnology Group, Faculty of Environmental Science and EULA-Chile Center, Universidad de Concepción, Concepción 4070-411, Chile
| | - Antonieta Ruíz
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Marjorie Reyes
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Carla Santos
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho (MUM), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS (Associate Laboratory, Braga/Guimarães), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Pablo Cornejo
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260-000, Chile
| | - Nelson Lima
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho (MUM), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS (Associate Laboratory, Braga/Guimarães), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Cledir Santos
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
- Correspondence: ; Tel.: +56-452-596-726
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5
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A validated method for the thin-layer chromatography in situ densitometric quantitation of capsaicinoids in Habanero pepper (Capsicum chinense Jacq.). JPC-J PLANAR CHROMAT 2022. [DOI: 10.1007/s00764-022-00202-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
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6
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Balakrishnan N, Yusop SM, Rahman IA, Dauqan E, Abdullah A. Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies ( Capsicum annuum L.): A Review. Foods 2021; 11:91. [PMID: 35010217 PMCID: PMC8750565 DOI: 10.3390/foods11010091] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 12/08/2021] [Indexed: 12/23/2022] Open
Abstract
Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of unwanted microorganisms in dried chilli is unavoidable. Recently, the occurrence of toxigenic fungi and faecal coliforms has been widespread that can cause severe illness and even death. Therefore, sanitation treatment is highly required to decontaminate undesirable microorganisms. Among the common sanitation treatments applied, food irradiation is gaining attention worldwide because of concern for post-harvest loss, foodborne disease, and more stringent regulation in dried chilli trading. Irradiation can successfully preserve dried chilli from pathogenic bacteria with minimal disturbance to critical physical properties, such as pungency and colour. It can also save dried chilli from secondary pollution by storing it into final packing before radiation which helps in distribution to market promptly after treatment. Furthermore, radiation does not leave any chemical residues after the treatment, ensuring the quality and safety of the dried chilli. The efficiency of radiation depends mainly on the initial level of contamination and the persistence of the harmful microorganism. A low irradiation dose is sufficient for dried chili to reduce microbial load to an acceptable level and eliminate pathogens even though a minimum radiation dose of 10 kGy is required for complete sterilization. However, high dosage may affect the colour properties. Gamma radiation, X-ray, and electron beam radiation are the three approved radiation sources for dried chilli in most countries and proven effective for dried chilli preservation. Thus, this review paper highlights the microbial and physical quality properties in gamma radiated dried chillies.
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Affiliation(s)
- Naleene Balakrishnan
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
| | - Irman Abdul Rahman
- Department of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia;
- Nuclear Technology Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
| | - Eqbal Dauqan
- Nutrition Department, Medicine Faculty, University of Oslo, 0372 Oslo, Norway;
| | - Aminah Abdullah
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
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7
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Pola W, Sugaya S, Srilaong V, Wongs‐Aree C, Photchanachai S. Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wissanee Pola
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Sumiko Sugaya
- Laboratory of Pomology Graduate School of Life and Environmental Sciences University of Tsukuba Ibaraki Japan
| | - Varit Srilaong
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
| | - Chalermchai Wongs‐Aree
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
| | - Songsin Photchanachai
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
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8
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Tobolka A, Škorpilová T, Dvořáková Z, Cusimamani EF, Rajchl A. Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Cheng J, Ke J, Hou X, Li S, Luo Q, Shen G, Wu H, Li M, Liu X, Chen A, Zhang Z. Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111667] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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11
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Casquete R, Velazquez R, Hernandez A, de Guia Cordoba M, Aranda E, Bartolome T, Martin A. Evaluation of the quality and shelf-life of cayenne (Capsicum spp.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Poonnakasem N. Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Villa-Rivera MG, Ochoa-Alejo N. Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action. Molecules 2020; 25:E5573. [PMID: 33260997 PMCID: PMC7729576 DOI: 10.3390/molecules25235573] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/18/2022] Open
Abstract
Chili pepper is a prominent cultivated horticultural crop that is traditionally used for food seasoning and is applied for the treatment and prevention of multiple diseases. Its beneficial health properties are due to its abundance and variety of bioactive components, such as carotenoids, capsaicinoids, and vitamins. In particular, carotenoids have important nutraceutical properties, and several studies have focused on their potential in the prevention and treatment of human diseases. In this article, we reviewed the state of knowledge of general aspects of chili pepper carotenoids (biosynthesis pathway, types and content in Capsicum spp., and the effects of processing on carotenoid content) and recent findings on the effects of carotenoid nutraceuticals, such as antioxidant, cancer preventive, anti-inflammatory, cardiovascular disorder preventive, and anti-obesity effects.
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Affiliation(s)
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Guanajuato 36824, Mexico;
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15
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Chittasupho C, Thongnopkoon T, Burapapisut S, Charoensukkho C, Shuwisitkul D, Samee W. Stability, permeation, and cytotoxicity reduction of capsicum extract nanoparticles loaded hydrogel containing wax gourd extract. Saudi Pharm J 2020; 28:1538-1547. [PMID: 33424247 PMCID: PMC7783228 DOI: 10.1016/j.jsps.2020.10.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Accepted: 10/04/2020] [Indexed: 02/07/2023] Open
Abstract
The aim of this study was to develop hydrogel loaded with capsicum extract nanoparticles and wax gourd extract for transdermal delivery of capsaicin. The addition of wax gourd extract was supposed to reduce cytotoxicity of capsaicin in capsicum extract against HaCaT keratinocyte cell line. Capsicum extract nanoparticles were prepared by solvent displacement method using hyaluronic acid as a stabilizer. The physical and chemical stability of capsicum extract nanoparticles were investigated by dynamic light scattering technique and UV-Visible spectrophotometry, respectively. Hydrogel loaded with capsicum extract nanoparticles and wax gourd fruit extract was then formulated by using Carbopol 940® as a gelling agent for transdermal delivery. The skin permeability of capsaicin from the hydrogel was evaluated by Franz diffusion cell approach. The cytotoxicity reduction of capsicum extract nanoparticles and capsicum extract nanoparticles by mixing with wax gourd extract was determined by MTT assay The results showed that capsicum extract nanoparticles exhibited an average diameter of 168.4 ± 5.3 nm with a polydispersity index and zeta potential value of 0.26 ± 0.01 and -45.7 ± 7.1 mV, respectively. After two month-storage, particle size, polydispersity index, and zeta potential values of capsicum extract nanoparticles stored at 4° C, 30° C, and 45 °C did not significantly change. The capsaicin content decreased to 78%, 71%, and 72% when stored at 4 °C, 30 °C, and 45 °C for three months, respectively. The pH values of hydrogel containing capsicum extract nanoparticles were found to be in the range of 5.58-6.05 indicating good stability. The hydrogel exhibited a pseudoplastic character. The rate of permeation flux of capsaicin from hydrogel was 7.96 µg/cm2/h. A significant increase in cell viability was observed when the cells were incubated with capsicum extract nanoparticles mixed with wax gourd, compared to capsicum extract nanoparticles alone. The wax gourd extract in the hydrogel protected HaCaT cells from capsaicin cytotoxicity, thus may provide a new approach for delivery of capsaicin to reduce cytotoxicity to skin cells.
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Affiliation(s)
- Chuda Chittasupho
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thanu Thongnopkoon
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Srinakharinwirot University, Ongkharak, Nakhonnayok 26120, Thailand
| | - Supisara Burapapisut
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Srinakharinwirot University, Ongkharak, Nakhonnayok 26120, Thailand
| | - Chutharat Charoensukkho
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Srinakharinwirot University, Ongkharak, Nakhonnayok 26120, Thailand
| | - Duangratana Shuwisitkul
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Srinakharinwirot University, Ongkharak, Nakhonnayok 26120, Thailand
| | - Weerasak Samee
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Srinakharinwirot University, Ongkharak, Nakhonnayok 26120, Thailand
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16
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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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17
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Getahun E, Gabbiye N, Delele MA, Fanta SW, Gebrehiwot MG, Vanierschot M. Effect of maturity on the moisture sorption isotherm of chili pepper ( M a reko Fana variety). Heliyon 2020; 6:e04608. [PMID: 32793831 PMCID: PMC7408329 DOI: 10.1016/j.heliyon.2020.e04608] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 05/20/2020] [Accepted: 07/28/2020] [Indexed: 11/19/2022] Open
Abstract
The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10–92% at three temperature levels and nonlinear regression analysis was used to select suitable sorption models. The Clasius - Clapeyron equation was implemented to determine the isosteric heat of sorption of the chili pepper using the experimental equilibrium moisture content at different sorption temperature levels. The results showed that the GAB model was well fitted for green chili pepper, while the OSWIN model described well the brown and red chili variant. There was a difference in net isosteric heat between the adsorption and desorption isotherm of chili pepper maturity. For green chili, the maximum value of the net isosteric heat was 18 kJ mol−1 and 20 kJ mol−1 for adsorption and desorption isotherms, respectively and it decreased exponentially as moisture content increased. The desorption heat was higher than the adsorption heat for each maturity of chili pepper which indicated the existence of hysteresis in the sorption process. In comparison to literature data reported for different chili varieties, Mareko Fana has a lower heat of sorption and monolayer moisture content.
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Affiliation(s)
- Eshetu Getahun
- Bahir Dar Energy Center, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
- KU Leuven, Mechanical Engineering Technology Cluster TC, Group T Leuven Campus, A. Vesaliusstraat 13, B-3000 Leuven, Belgium
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Nigus Gabbiye
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Mulugeta A. Delele
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
- Corresponding author.
| | - Solomon W. Fanta
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Mekonnen Gebreslasie Gebrehiwot
- KU Leuven, Mechanical Engineering Technology Cluster TC, Group T Leuven Campus, A. Vesaliusstraat 13, B-3000 Leuven, Belgium
| | - Maarten Vanierschot
- KU Leuven, Mechanical Engineering Technology Cluster TC, Group T Leuven Campus, A. Vesaliusstraat 13, B-3000 Leuven, Belgium
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18
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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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19
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Odai BT, Tano-Debrah K, Addo KK, Saalia FK, Akyeh LM. Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out. Due to its contamination with various pathogens, a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.
Methods
Samples were obtained from a local farmer from the Eastern Region of Ghana. Sterility tests were carried out. The samples were inoculated with known cfu/ml of Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Samples were irradiated at 1, 2, 4, and 5 kilogray (kGy). Zero kilogray served as control (unirradiated). All samples were stored at 4oC for 60 days. Enumeration of the various pathogens was done in appropriate media. Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control. Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography. The samples were stored at 4oC for 8 weeks.
Results
A dose-dependent effect on the inactivation of the pathogens was observed (P < 0.05). Storage time affected the inactivation of the pathogens as well (P < 0.05). Complete inactivation of the pathogens was observed at 5 kGy at day 0. Capsaicin, dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%, 14.7 % and 20.95% respectively as compared with the contents of the unirradiated samples. A gamma irradiation dose of 5 kGy caused losses of 8.11%, 8.67% and 26.54% in capsanthin, beta carotene and beta cryptoxanthin respectively. Quality parameters measured reduced with storage (P < 0.05).
Conclusions
Gamma irradiation inactivated pathogens at 5 kGy. Lower doses used during the study could inactivate the pathogens but with time. All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period (P < 0.05).
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Affiliation(s)
- Bernard Tawiah Odai
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra
- Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Kwabenya, Accra
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra
| | - Kennedy Kwasi Addo
- Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra
| | - Firibu K Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra
| | - Lorenzo Moses Akyeh
- Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra
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20
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Ngoenchai P, Alonso JR, Suwonsichon T, Suwonsichon S, Prinyawiwatkul W. Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders. J Food Sci 2019; 84:3018-3026. [PMID: 31546288 DOI: 10.1111/1750-3841.14808] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/13/2019] [Accepted: 08/20/2019] [Indexed: 11/29/2022]
Abstract
The effects of visual cues on familiarity, expected heat intensity, liking of appearance, emotional and wellness responses, and purchase intent (PI) before and after disclosing information associated with red chili powders were determined using a 3-point scale, a 15-cm line scale, a 9-point hedonic scale, a 15-cm line scale, and a binomial scale, respectively. In this study, consumers only visually evaluated red chili powder samples without sniffing nor tasting. Eight chili powders were prepared according to a 23 factorial design: roasted (Ro) compared with unroasted (Un); whole pod with seeds (Wh) compared with seedless (Sl); coarsely (Cr) compared with finely ground (Gr). Thai consumers (N = 230) were generally more familiar with samples having coarse particles and more reddish color (lower hue angle and higher a* values) than samples having finely ground particles and less reddish/more yellowish color (higher hue angle and lower a* values). The expected heat intensity and liking scores for appearance were lower for samples with higher hue values, particularly RoWhGr and RoSIGr samples. All scores for emotion/wellness terms, except curious, were generally higher for samples with lower hue angle and higher a* values (redness). The consumer familiarity to the appearance of the samples influenced expected heat intensity, liking of appearance, and emotion/wellness responses. PI increased by >10% after presenting "organic," "aflatoxin free," and "organic and aflatoxin free" product statements to consumers. Results showed that familiarity, overall liking of appearance, color liking, fine particles liking, and healthy as well as wild terms were significant predictors for PI (odds ratio = 1.282, 1.519, 1.314, 1.158, 1.056, and 0.939, respectively) of red chili powders. PRACTICAL APPLICATION: This study showed that consumer familiarity to the appearance (visual cues) of red chili powder affected expected heat intensity, liking of appearance, and emotion/wellness responses, which, in turn, affected purchase intent (PI). Samples with more reddish color and coarse particles were perceived to be more familiar than those with more yellowish color and finer particles. Familiarity, overall liking of appearance, color liking, fine particles liking, and healthy and wild terms were significant predictors for PI of chili power. The results demonstrated the importance of visual cues on the consumers' expectation and PI of red chili powder, thus offering valuable information for manufacturers.
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Affiliation(s)
- Phurit Ngoenchai
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Jose Ramon Alonso
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Thongchai Suwonsichon
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Suntaree Suwonsichon
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
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21
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Odai BT, Tano-Debrah K, Addo KK, Saalia FK, Akyeh ML, Torgby-Tetteh W, Mills SWNO, Azanu D. The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2019. [DOI: 10.1186/s40550-019-0077-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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22
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da Silva Antonio A, Wiedemann LSM, da Veiga Junior VF. Food Pungency: the Evolution of Methods for Capsaicinoid Analysis. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01470-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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23
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Morales-Soriano E, Panozzo A, Ugás R, Grauwet T, Van Loey A, Hendrickx M. Carotenoid profile and basic structural indicators of native Peruvian chili peppers. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3193-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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24
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Hwang IM, Moon EW, Lee HW, Jamila N, Su Kim K, Ha JH, Kim SH. Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1508293] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- In Min Hwang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Eun Woo Moon
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hae-Won Lee
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Nargis Jamila
- Department of Chemistry, Shaheed Benazir Bhutto Women University, Peshawar, Pakistan
| | - Kyong Su Kim
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung Hyun Kim
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
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25
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Wang J, Yang XH, Mujumdar AS, Fang XM, Zhang Q, Zheng ZA, Gao ZJ, Xiao HW. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chem 2018; 259:65-72. [DOI: 10.1016/j.foodchem.2018.03.123] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/24/2018] [Accepted: 03/26/2018] [Indexed: 01/25/2023]
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26
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Antonio AS, Wiedemann LSM, Veiga Junior VF. The genus Capsicum: a phytochemical review of bioactive secondary metabolites. RSC Adv 2018; 8:25767-25784. [PMID: 35539808 PMCID: PMC9082723 DOI: 10.1039/c8ra02067a] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 07/03/2018] [Indexed: 12/22/2022] Open
Abstract
The Capsicum genus is one of the most popular plants consumed and cultivated worldwide, containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the chemical composition within the genus also presents a great variability. Its major applications are in food and pharmacological industry, as pepper presents a chemical composition rich in capsaicinoids, carotenoids, flavonoids and volatile compounds which is attributed to the ability of the fruit to remove insipidity, produce aromas and act against oxidative diseases. Due the existence of several cultivars there is a huge intraspecific chemical variability within each species, which can be considered as an obstacle when selecting and cultivating a species to be applied as a natural product source for a specific objective. The usage of pepper-based products in different industrial areas requires pre-established ranges of chemical compounds, such as capsaicinoids, which in high concentration are toxic when consumed by humans. Applying a pepper with a chemical profile closely related to the concentration that is required after industrial processing can improve efficacy and effectiveness of the process. An insight into the chemical characteristics of major secondary bioactive compounds within Capsicum, the factors that affect their concentration and their chemosystematic implication are reported and discussed.
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Affiliation(s)
- A S Antonio
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
| | - L S M Wiedemann
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
| | - V F Veiga Junior
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
- Chemistry Section, Military Institute of Engineering Praça General Tibúrcio, 80, Praia Vermelha, Urca, CEP: 22.290-270 Rio de Janeiro RJ Brazil
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27
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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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28
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Flores-Calderón AMD, Luna H, Escalona-Buendía HB, Verde-Calvo JR. Chemical characterization and antioxidant capacity in blue corn (Zea mays
L.) malt beers. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.444] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Alex M. Daniela Flores-Calderón
- Laboratory of Enology and Fermented Foods, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
| | - Héctor Luna
- Laboratory of Applied Biocatalysis, Department of Biological Systems; Universidad Autónoma Metropolitana - Xochimilco; Calzada del Hueso 1100 04960 Mexico City Mexico
| | - Héctor Bernardo Escalona-Buendía
- Sensory Analysis Laboratory, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
| | - José Ramón Verde-Calvo
- Laboratory of Enology and Fermented Foods, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
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29
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Fayos O, de Aguiar AC, Jiménez-Cantizano A, Ferreiro-González M, Garcés-Claver A, Martínez J, Mallor C, Ruiz-Rodríguez A, Palma M, Barroso CG, Barbero GF. Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation. Molecules 2017; 22:molecules22050736. [PMID: 28467391 PMCID: PMC6153989 DOI: 10.3390/molecules22050736] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 04/28/2017] [Accepted: 04/30/2017] [Indexed: 12/21/2022] Open
Abstract
The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) and homodihydrocapsaicin (h-DHC)) present in Malagueta pepper (Capsicum frutescens) during fruit ripening has been studied. Malagueta peppers were grown in a greenhouse under controlled temperature and humidity conditions. Capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and the extracts were analyzed by ultra-performance liquid chromatography (UHPLC) with fluorescence detection. A significant increase in the total content of capsaicinoids was observed in the early days (between 12 and 33). Between day 33 and 40 there was a slight reduction in the total capsaicinoid content (3.3% decrease). C was the major capsaicinoid, followed by DHC, n-DHC, h-C and h-DHC. By considering the evolution of standardized values of the capsaicinoids it was verified that n-DHC, DHC and h-DHC (dihydrocapsaicin-like capsaicinoids) present a similar behavior pattern, while h-C and C (capsaicin-like capsaicinoids) show different evolution patterns.
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Affiliation(s)
- Oreto Fayos
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Ana Carolina de Aguiar
- Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, Campinas 13083-862, SP, Brazil.
| | - Ana Jiménez-Cantizano
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Ana Garcés-Claver
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Julián Martínez
- Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, Campinas 13083-862, SP, Brazil.
| | - Cristina Mallor
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Ana Ruiz-Rodríguez
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Carmelo G Barroso
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
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30
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Nagy Z, Daood H, Koncsek A, Molnár H, Helyes L. The simultaneous determination of capsaicinoids, tocopherols, and carotenoids in pungent pepper powder. J LIQ CHROMATOGR R T 2017. [DOI: 10.1080/10826076.2017.1297722] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zsuzsa Nagy
- Faculty of Agriculture and Environmental Sciences, Institute of Horticulture, Szent István University, Gödöllő, Hungary
| | - Hussein Daood
- Regional Knowledge Centre, Szent István University, Gödöllő, Hungary
| | | | - Helga Molnár
- Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
| | - Lajos Helyes
- Faculty of Agriculture and Environmental Sciences, Institute of Horticulture, Szent István University, Gödöllő, Hungary
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31
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Mercadante AZ, Rodrigues DB, Petry FC, Mariutti LRB. Carotenoid esters in foods - A review and practical directions on analysis and occurrence. Food Res Int 2016; 99:830-850. [PMID: 28847421 DOI: 10.1016/j.foodres.2016.12.018] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 12/23/2016] [Accepted: 12/24/2016] [Indexed: 10/20/2022]
Abstract
Carotenoids are naturally found in both free form and esterified with fatty acids in most fruits and some vegetables; however, up to now the great majority of studies presents data on carotenoid composition only after saponification. The reasons for this approach are that a single xanthophyll can be esterified with several different fatty acids, generating a great number of different compounds with similar chemical and structural characteristics, thus, increasing the complexity of analysis compared to the respective saponified extract. This means that since UV/Vis spectrum does not change due to esterification, differentiation between free and acylated xanthophylls is dependent at least on elution order and mass spectrometry (MS) features. The presence of interfering compounds, especially triacylglycerides (TAGs), in the non-saponified extract of carotenoids can also impair carotenoid ester analyses by MS due to high background noise and ionization suppression since TAGs can be present in much higher concentrations than the carotenoid esters. This leads to the need of development of new and effective clean-up procedures to remove the potential interferents. In addition, only few standards of xanthophyll esters are commercially available, making identification and quantification of such compounds even more difficult. Xanthophyll esterification may also alter some properties of these compounds, including solubility, thermostability and bioavailability. Considering that commonly consumed foods are dietary sources of xanthophyll esters and that it is the actual form of ingestion of such compounds, an increasing interest on the native carotenoid composition of foods is observed nowadays. This review presents a compilation of the current available information about xanthophyll ester analyses and occurrence and a practical guide for extraction, pre-chromatographic procedures, separation and identification by liquid chromatography-tandem mass spectrometry (LC-MS/MS).
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Affiliation(s)
- Adriana Zerlotti Mercadante
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Daniele B Rodrigues
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Fabiane C Petry
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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Loizzo MR, Sicari V, Tenuta MC, Leporini MR, Falco T, Pellicanò TM, Menichini F, Tundis R. Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragransL.) and pimento (Pimenta dioica(L.) Merr.). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13178] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Monica Rosa Loizzo
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Via P. Bucci - Edificios Polifunzionale Arcavacata di Rende (CS) 87036 Italy
| | - Vincenzo Sicari
- Department of Agraria; University “Mediterranea” of Reggio Calabria; Località Feo di Vito Reggio Calabria (RC) 89122 Italy
| | - Maria Concetta Tenuta
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Via P. Bucci - Edificios Polifunzionale Arcavacata di Rende (CS) 87036 Italy
| | - Maria Rosaria Leporini
- Department of Agraria; University “Mediterranea” of Reggio Calabria; Località Feo di Vito Reggio Calabria (RC) 89122 Italy
| | - Tiziana Falco
- Department of Environmental and Chemical Engineering; University of Calabria; Via P. Bucci Rende (CS) 87036 Italy
| | - Teresa Maria Pellicanò
- Department of Agraria; University “Mediterranea” of Reggio Calabria; Località Feo di Vito Reggio Calabria (RC) 89122 Italy
| | - Francesco Menichini
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Via P. Bucci - Edificios Polifunzionale Arcavacata di Rende (CS) 87036 Italy
| | - Rosa Tundis
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Via P. Bucci - Edificios Polifunzionale Arcavacata di Rende (CS) 87036 Italy
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Bignardi C, Cavazza A, Rinaldi M, Corradini C. Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life. Int J Food Sci Nutr 2016; 67:391-9. [PMID: 27045952 DOI: 10.3109/09637486.2016.1164671] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Pungency and red colour of Capsicum powders deteriorate during processing and storage, resulting in a decrease in market value. Two varieties of pepper with different pungencies were monitored for capsaicinoids, colour and furosine. Aliquots were stored at room and at low temperature during one year. At low temperature all indicators were stable in both varieties, while at room temperature, redness and capsacinoids decreased significantly, while furosine increased. High correlation was found between those markers. The more pungent variety exhibited higher stability in terms of all parameters. Differences observed suggest a potential protective effect exerted by capsaicinoids on powder stability. The decrease in capsaicinoids and redness accompanied by furosine increase showed a linkage between those markers never reported before. Considering that capsaicinoids and furosine occurrence have strong impact on the nutritional profile, the findings of this work show relevant changes in the nutritional value of chilli pepper powder after storage.
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Affiliation(s)
- Chiara Bignardi
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
| | - Antonella Cavazza
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
| | - Massimiliano Rinaldi
- b Dipartimento di Scienze degli Alimenti , Università degli Studi di Parma , Parma , Italy
| | - Claudio Corradini
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
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Cavazza A, Corti S, Mancinelli C, Bignardi C, Corradini C. Effect of the Addition of Chili Pepper Powder on Vegetable Oils Oxidative Stability. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2738-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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A simple model to evaluate integrated vegetable production for food security in KwaZulu-Natal, South Africa. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.04.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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