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Hudáková T, Šemeláková M, Očenáš P, Kožurková M, Krochtová K, Sovová S, Tóthová Z, Guľášová Z, Popelka P, Solár P. Chili pepper extracts, capsaicin, and dihydrocapsaicin as potential anticancer agents targeting topoisomerases. BMC Complement Med Ther 2024; 24:96. [PMID: 38383414 PMCID: PMC10880293 DOI: 10.1186/s12906-024-04394-5] [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: 04/14/2023] [Accepted: 02/07/2024] [Indexed: 02/23/2024] Open
Abstract
DNA topoisomerases regulate conformational changes in DNA topology during normal cell growth, such as replication, transcription, recombination, and repair, and may be targeted for anticancer drugs. A DNA topology assay was used to investigate DNA-damaging/protective activities of extracts from Habanero Red (HR), Habanero Maya Red (HMR), Trinidad Moruga Scorpion (TMS), Jalapeno (J), Serrano pepper (SP), Habanero Red Savina (HRS), Bhut Jolokia (BJ), and Jamaica Rosso (JR) peppers, demonstrating their inhibitory effect on the relaxation of pBR by Topo I. DNA topoisomerase II (Topo II) is proven therapeutic target of anticancer drugs. Complete inhibition of Topo II was observed for samples TMS, HR, and HMR. Extracts J and SP had the lowest capsaicin and dihydrocapsaicin content compared to other peppers. HR, HMR, TMS, J, S, HRS, BJ, JR extracts showed the anticancer effect, examined by MTS and xCell assay on the in vitro culture of human colon carcinoma cell line HCT116.
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Affiliation(s)
- Terézia Hudáková
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Martina Šemeláková
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Peter Očenáš
- Department of Chemistry, Biochemistry and Biophysics, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice, Slovakia
| | - Mária Kožurková
- Department of Biochemistry, Faculty of Science, Pavol Jozef Šafárik University in Košice, Moyzesova 11, 040 01, Košice, Slovakia
| | - Kristína Krochtová
- Department of Biochemistry, Faculty of Science, Pavol Jozef Šafárik University in Košice, Moyzesova 11, 040 01, Košice, Slovakia
| | - Simona Sovová
- Department of Biochemistry, Faculty of Science, Pavol Jozef Šafárik University in Košice, Moyzesova 11, 040 01, Košice, Slovakia
| | - Zuzana Tóthová
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Zuzana Guľášová
- Center of Clinical and Preclinical Research MEDIPARK, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice, Slovakia
| | - Peter Solár
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia.
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Woldemariam HW, Emire SA, Teshome PG, Töpfl S, Aganovic K. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing. Heliyon 2022; 8:e12441. [PMID: 36590575 PMCID: PMC9798180 DOI: 10.1016/j.heliyon.2022.e12441] [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: 02/24/2022] [Revised: 08/11/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100-600 MPa) and holding time (30-600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0-98.4 mg βc/100 g and 8.70-8.95 μmol TE/g, respectively. Increase (2.5-6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2-2.8) were within the ranges of 'imperceptible' to 'noticeable'. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619-0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.
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Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Corresponding author.
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Töpfl
- Osnabrueck University of Applied Sciences, Osnabrueck, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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Liu Y, Zhang Y, Shi Y, Zhang M, Liu Y, Che Z, Lin H, Lv G, Zhu Q, Dong S, Ding W. Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper ( Capsicum Spp). ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
This work aimed to study the effect of convection drying on bioactive substances and on the texture profile of red pepper. Four mathematical models were used to model the drying kinetics, as a function of the temperature and the thickness of slices. These models are largely in agreement with experimental data. Effective diffusivity, Arrhenius constant, activation energy and thermal properties changed with temperature of dry process. The two varieties of pepper used in this work demonstrated a very high degree of spiciness (144799.37-160899.37 SU). This property is related to the high contents of capsaicin (39.60-44.01 mg/g) and dihydrocapsaicin (32.33-35.95 mg/g). Our results revealed that brittleness, hardness 1 and 2, firmness, chewiness, gumminess appearance and Young’s modulus are very important attributes in determining the textural profile of dried red pepper. Also, drying causes a strong degradation of natural pigments of red pepper and consequently decreases attractiveness of the texture profile. To avoid that, red pepper should be pretreated before the application of hot air drying.
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Predicting ASTA color values of peppers via LED-induced fluorescence. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Li J, Dadmohammadi Y, Abbaspourrad A. Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors. Crit Rev Food Sci Nutr 2021; 62:8265-8287. [PMID: 34028311 DOI: 10.1080/10408398.2021.1926906] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/30/2022]
Abstract
There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources. Moreover, limited studies are focused on the flavor formation mechanisms, regeneration methods, and stability, which could help facilitate this replacement by establishing a link between food processing conditions and flavor generation.This scoping review summarizes major findings related to the identification of garlic, onion, and chili pepper flavors and their precursor molecules, formation mechanisms, generation of flavors and precursors, characterization methods, and precursor stability under thermal food processing conditions. The findings confirmed that the allium flavors could be generated by alliin and isoalliin precursors through thermal processing. Also, the literature lacks detailed knowledge about chili pepper flavor's precursors, and only capsaicinoids have been reported as a thermally stable chili pepper flavor.Although numerous studies have focused on this area, there is still a lack of detailed applicable knowledge. Future investigations can be framed into (1) Development of efficient methods to generate flavors during food processing; (2) Improvement of flavors' stability; (3) Understanding the interactions of flavors and their precursors with other food ingredients and additives; and (4) Characterization of the organoleptic properties of flavors.
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Affiliation(s)
- Jieying Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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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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Yang M, Huang J, Zhou R, Qi Q, Peng C, Zhang L, Jin Y, Wu C, Tang Q. Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology. Food Res Int 2020; 138:109753. [PMID: 33292936 DOI: 10.1016/j.foodres.2020.109753] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 09/16/2020] [Accepted: 09/25/2020] [Indexed: 01/19/2023]
Abstract
In the present research, four different samples were investigated by multiple analyzing technology to reveal the common unique flavor and taste of traditional Pixian Doubanjiang (PXDBJ). These samples were manufactured by inheritor according to the intangible skills and ripened for two years in different enterprises. Citric acid, malic acid, Glu and Asp were the dominant non-volatiles, the proportion of both organic acids ranged from 54.78% to 65.61%, while that of both free amino acids ranged from 22.49% to 29.39%. Ethyl palmitate, ethyl laurate, γ-cis-himachalane, (+)-valencene and β-ionone were identified as typical volatile constituents by three kinds of GC techniques combined with three pretreatment approaches. These results suggested that these five volatiles and the proportion of four non-volatiles could be used as indicators of flavor and taste to discriminate with other types of traditional fermented soy pastes (miso, dajiang, gochujiang, etc), and were also proofed by sensory evaluation. It laid a vital foundation for revealing the contribution of the traditional skill to unique quality of PXDBJ and the correlation between microbial community diversity and their metabolic regulation.
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Affiliation(s)
- Menglu Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
| | - Qi Qi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Can Peng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Lin Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Qiuxiang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
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Kostrzewa D, Dobrzyńska-Inger A, Turczyn A. Optimization of supercritical carbon dioxide extraction of sweet paprika (Capsicum annuum L.) using response surface methodology. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2020.05.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Wang H, Zhang Q, Mujumdar A, Fang XM, Wang J, Pei YP, Wu W, Zielinska M, Xiao HW. High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107050] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Green ultrasound-assisted extraction of carotenoid and capsaicinoid from the pulp of hot pepper paste based on the bio-refinery concept. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108320] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Zhang XL, Zhong CS, Mujumdar AS, Yang XH, Deng LZ, Wang J, Xiao HW. Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.). J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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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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Wu N, Gao W, Lian Y, Du J, Tie X. The transfer of natural Rhodamine B contamination from raw paprika fruit to capsicum oleoresin during the extraction process. Food Chem 2017; 237:786-792. [PMID: 28764068 DOI: 10.1016/j.foodchem.2017.05.147] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 05/28/2017] [Accepted: 05/29/2017] [Indexed: 11/25/2022]
Abstract
Occurrence of Rhodamine B (RhB) contamination in paprika caused by agricultural materials during the vegetation process has been reported. It may transfer during the process of active compounds extraction, and eventually exist in final products. Herein, the re-distribution of RhB during the extraction process was assessed in terms of RhB contents, as well as mass, color value and capsaicinoids yield of each process. Results revealed that natural RhB contamination at 0.55-1.11µg/kg originated from raw paprika fruit then transferred with the extraction proceeded. About 95.5% of RhB was found in red oleoresin. After separation of red oleoresin, 91.6% of RhB was remained in capsicum oleoresin, only 3.7% in paprika red. These results were consistent with total capsaicinoids recovery of each product. The RhB levels in edible capsicum oleoresin in our present study at 0.01-0.34µg/kg did not exceed the legal limits established by the European Union.
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Affiliation(s)
- Naiying Wu
- College of Materials Science and Engineering, Hebei University of Engineering, Handan 056038, Hebei, PR China
| | - Wei Gao
- Hebei Engineering Technology Research Center of Natural Pigments, Handan 057250, Hebei, PR China.
| | - Yunhe Lian
- Chenguang Biotech Group Limited Corporation, Handan 057250, Hebei, PR China
| | - Jingjing Du
- Chenguang Biotech Group Limited Corporation, Handan 057250, Hebei, PR China
| | - Xiaowei Tie
- Eurofins Scientific Group, Suzhou 215000, Jiangsu, PR China
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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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17
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Wang J, Fang XM, Mujumdar A, Qian JY, Zhang Q, Yang XH, Liu YH, Gao ZJ, Xiao HW. Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food Chem 2017; 220:145-152. [DOI: 10.1016/j.foodchem.2016.09.200] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 09/27/2016] [Accepted: 09/29/2016] [Indexed: 01/18/2023]
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18
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Melgar-Lalanne G, Hernández-Álvarez AJ, Jiménez-Fernández M, Azuara E. Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1793-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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