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Islam K, Rawoof A, Kumar A, Momo J, Ahmed I, Dubey M, Ramchiary N. Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37289974 DOI: 10.1021/acs.jafc.3c01901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre- and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.
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Affiliation(s)
- Khushbu Islam
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Abdul Rawoof
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ajay Kumar
- Department of Plant Sciences, School of Biological Sciences, Central University of Kerala, Kasaragod 671316, Kerala, India
| | - John Momo
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ilyas Ahmed
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Meenakshi Dubey
- Department of Biotechnology, Delhi Technological University, New Delhi 110042, India
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
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Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chem 2022; 371:131167. [PMID: 34649199 DOI: 10.1016/j.foodchem.2021.131167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/14/2021] [Accepted: 09/16/2021] [Indexed: 01/29/2023]
Abstract
Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.
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Affiliation(s)
- Shuo Zou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yiren Zhang
- Department of Chemistry, School of Physical Science, University of Liverpool, UK
| | - Qiaojun Wang
- Guanghanshi Maidele Food CO., LTD, Deyang, China
| | - Lixue Yang
- Guanghanshi Maidele Food CO., LTD, Deyang, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
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Werner J, Frankowski R, Grześkowiak T, Zgoła-Grześkowiak A. High-Performance Liquid Chromatography with Fluorescence Detection for the Determination of Capsaicin and Dihydrocapsaicin in Fat-Burning Dietary Supplements. ANAL LETT 2021. [DOI: 10.1080/00032719.2020.1839759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Justyna Werner
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Robert Frankowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Tomasz Grześkowiak
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
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Cho H, Kwon Y. Development of a database of capsaicinoid contents in foods commonly consumed in Korea. Food Sci Nutr 2020; 8:4611-4624. [PMID: 32884741 PMCID: PMC7455983 DOI: 10.1002/fsn3.1785] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 06/30/2020] [Accepted: 06/30/2020] [Indexed: 11/30/2022] Open
Abstract
Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid-containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects.
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Affiliation(s)
- Hoyoun Cho
- Department of Food Science and EngineeringEwha Womans UniversitySeoulKorea
| | - Youngjoo Kwon
- Department of Food Science and EngineeringEwha Womans UniversitySeoulKorea
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Baenas N, Belović M, Ilic N, Moreno D, García-Viguera C. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages. Food Chem 2019; 274:872-885. [DOI: 10.1016/j.foodchem.2018.09.047] [Citation(s) in RCA: 134] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 09/07/2018] [Accepted: 09/09/2018] [Indexed: 01/15/2023]
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Cortés-Herrera C, Artavia G, Leiva A, Granados-Chinchilla F. Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food. Foods 2018; 8:E1. [PMID: 30577557 PMCID: PMC6352167 DOI: 10.3390/foods8010001] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/28/2018] [Accepted: 11/05/2018] [Indexed: 12/20/2022] Open
Abstract
Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.
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Affiliation(s)
- Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio 11501-2060, Costa Rica.
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio 11501-2060, Costa Rica.
| | - Astrid Leiva
- Centro de Investigación en Nutrición Animal, Universidad de Costa Rica, Ciudad Universitaria Rodrigo 11501-2060, Costa Rica.
| | - Fabio Granados-Chinchilla
- Centro de Investigación en Nutrición Animal, Universidad de Costa Rica, Ciudad Universitaria Rodrigo 11501-2060, Costa Rica.
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