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Medalcho TH, Ali KA, Augchew ED, Mate JI. Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products. Food Sci Nutr 2024; 12:4594-4604. [PMID: 39055194 PMCID: PMC11266928 DOI: 10.1002/fsn3.3886] [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: 09/29/2023] [Revised: 11/13/2023] [Accepted: 11/16/2023] [Indexed: 07/27/2024] Open
Abstract
Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.
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Affiliation(s)
- Tadewos Hadero Medalcho
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa UniversityHawassaEthiopia
| | - Kebede Abegaz Ali
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa UniversityHawassaEthiopia
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2
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Elkhedir AE, Abker AM, Elsadig M, Mohammed JK, Xu X. Identification, structure elucidation, and isomer differentiation of phenolic compounds of Chinese pepper cultivars by UPLC-ESI-Q-TOF-MS and their antioxidant activity. JOURNAL OF MASS SPECTROMETRY : JMS 2024; 59:e5033. [PMID: 38726726 DOI: 10.1002/jms.5033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 03/23/2024] [Accepted: 04/02/2024] [Indexed: 08/29/2024]
Abstract
A total of 43 compounds, including phenolic acids, flavonoids, lignans, and diterpene, were identified and characterized using UPLC-ESI-Q-TOF-MS coupled with UNIFI software. The identified flavonoids were mostly isomers of luteolin, apigenin, and quercetin, which were elucidated and distinguished for the first time in pepper cultivars. The use of multivariate data analytics for sample discrimination revealed that luteolin derivatives played the most important role in differentiating pepper cultivars. The content of phenolic acids and flavonoids in immature green peppers was generally higher than that of mature red peppers. The pepper extracts possessed significant antioxidant activities, and the antioxidant activities correlated well with phenolic contents and their molecular structure. In conclusion, the findings expand our understanding of the phytochemical components of the Chinese pepper genotype at two maturity stages. Moreover, a UPLC-ESI-Q-TOF-MS in negative ionization mode rapid methods for characterization and isomers differentiation was described.
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Affiliation(s)
- Abdeen E Elkhedir
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Food Research Institute, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan
| | - Adil M Abker
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Food Research Institute, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan
| | - Mohamed Elsadig
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
| | | | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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3
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Khatib M, Cecchi L, Bellumori M, Zonfrillo B, Mulinacci N. Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic ®. Int J Mol Sci 2023; 24:16653. [PMID: 38068976 PMCID: PMC10706253 DOI: 10.3390/ijms242316653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/11/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
Fruits and vegetables processing produces significant amounts of by-products rich in valuable bioactive compounds such as polyphenols and dietary fiber. Food by-product re-use promotes the eco-sustainability of several crops. This study aimed to apply green extractions of bioactive compounds from by-products of basil, tomato, and red bell pepper production. Tests were performed by applying extraction procedures both at laboratory scale and using the Timatic® extractor. Water and ethanol 10% and 20% were used for extraction of red bell pepper and tomato, testing different temperatures (30, 50, and 90 °C; water at 90 °C and ethanol 20% were applied for basil. The obtained phenolic extracts were analyzed by HPLC-DAD-MS. Polysaccharides of tomato and red bell pepper were extracted at laboratory scale and chemically characterized using 1H-NMR to define the methylation and acylation degree, and DLS to estimate the hydrodynamic volume. Laboratory extraction tests allowed efficient scaling-up of the process on the Timatic® extractor. Phenolic content in the dried extracts (DE) ranged 8.0-11.2 mg/g for tomato and red bell pepper and reached 240 mg/g for basil extracts. Polysaccharide yields (w/w on DM) reached 6.0 and 10.4% for dried tomato and red bell pepper, respectively. Dry extracts obtained using the Timatic® extractor and water can be useful sources of bioactive phenols. The study provided new data on tomato and red bell pepper polysaccharides that may be useful for future applications.
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Affiliation(s)
- Mohamad Khatib
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
- National Interuniversity Consortium of Materials Science & Technology, Via Giusti 9, 50121 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy;
| | - Maria Bellumori
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
| | - Beatrice Zonfrillo
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
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Luján-Méndez F, Roldán-Padrón O, Castro-Ruíz JE, López-Martínez J, García-Gasca T. Capsaicinoids and Their Effects on Cancer: The "Double-Edged Sword" Postulate from the Molecular Scale. Cells 2023; 12:2573. [PMID: 37947651 PMCID: PMC10650825 DOI: 10.3390/cells12212573] [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: 09/18/2023] [Revised: 10/30/2023] [Accepted: 11/01/2023] [Indexed: 11/12/2023] Open
Abstract
Capsaicinoids are a unique chemical species resulting from a particular biosynthesis pathway of hot chilies (Capsicum spp.) that gives rise to 22 analogous compounds, all of which are TRPV1 agonists and, therefore, responsible for the pungency of Capsicum fruits. In addition to their human consumption, numerous ethnopharmacological uses of chili have emerged throughout history. Today, more than 25 years of basic research accredit a multifaceted bioactivity mainly to capsaicin, highlighting its antitumor properties mediated by cytotoxicity and immunological adjuvancy against at least 74 varieties of cancer, while non-cancer cells tend to have greater tolerance. However, despite the progress regarding the understanding of its mechanisms of action, the benefit and safety of capsaicinoids' pharmacological use remain subjects of discussion, since CAP also promotes epithelial-mesenchymal transition, in an ambivalence that has been referred to as "the double-edge sword". Here, we update the comparative discussion of relevant reports about capsaicinoids' bioactivity in a plethora of experimental models of cancer in terms of selectivity, efficacy, and safety. Through an integration of the underlying mechanisms, as well as inherent aspects of cancer biology, we propose mechanistic models regarding the dichotomy of their effects. Finally, we discuss a selection of in vivo evidence concerning capsaicinoids' immunomodulatory properties against cancer.
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Affiliation(s)
- Francisco Luján-Méndez
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
| | - Octavio Roldán-Padrón
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
| | - J. Eduardo Castro-Ruíz
- Escuela de Odontología, Facultad de Medicina, Universidad Autónoma de Querétaro, Querétaro 76176, Querétaro, Mexico;
| | - Josué López-Martínez
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
| | - Teresa García-Gasca
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
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Ropelewska E, Szwejda-Grzybowska J. The Estimation of Chemical Properties of Pepper Treated with Natural Fertilizers Based on Image Texture Parameters. Foods 2023; 12:foods12112123. [PMID: 37297366 DOI: 10.3390/foods12112123] [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: 04/19/2023] [Revised: 05/17/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The cultivar and fertilization can affect the physicochemical properties of pepper fruit. This study aimed at estimating the content of α-carotene, β-carotene, total carotenoids, and the total sugars of unfertilized pepper and samples treated with natural fertilizers based on texture parameters determined using image analysis. Pearson's correlation coefficients, scatter plots, regression equations, and coefficients of determination were determined. For red pepper Sprinter F1, the correlation coefficient (R) reached 0.9999 for a texture from color channel B and -0.9999 for a texture from channel Y for the content of α-carotene, -0.9998 (channel a) for β-carotene, 0.9999 (channel a) and -0.9999 (channel L) for total carotenoids, as well as 0.9998 (channel R) and -0.9998 (channel a) for total sugars. The image textures of yellow pepper Devito F1 were correlated with the content of total carotenoids and total sugars with the correlation coefficient reaching -0.9993 (channel b) and 0.9999 (channel Y), respectively. The coefficient of determination (R2) of up to 0.9999 for α-carotene content and the texture from color channel Y for pepper Sprinter F1 and 0.9998 for total sugars and the texture from color channel Y for pepper Devito F1 were found. Furthermore, very high coefficients of correlation and determination, as well as successful regression equations regardless of the cultivar were determined.
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Affiliation(s)
- Ewa Ropelewska
- Fruit and Vegetable Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
| | - Justyna Szwejda-Grzybowska
- Fruit and Vegetable Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
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Characterization of 75 Cultivars of Four Capsicum Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four Capsicum species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results showed that C. annuum had a greater variation than C. chinense and C. frutescens in terms of fruit weight, size and contents of carotenoids, anthocyanidins, and capsaicinoids. Moreover, there were significant differences in the concentrations of total phenol, total soluble sugar, total soluble solids, titratable acid, and total soluble protein of all samples. Capsaicin and dihydrocapsaicin were the most important capsaicinoids components in pepper fruits, of which C. chinense both had the highest levels, whereas some accessions of C. annuum were not detected. Eighteen fatty acids were detected in pepper fruits, and the dominant member was linoleic acid (a polyunsaturated fatty acid) therein. We integrated a set of methods for metabolites, and the results indicated that there was a positive correlation between concentrations of capsaicinoids and fatty acids. Four accessions had the highest contents of quality-related compounds, two of which belonged to C. chinense (S23 and S24) and possessed high levels of capsaicin. However, S67 had a high level of β-carotene and S68 contained higher contents of total fatty acid and ascorbic acid, and both of them belonged to C. annuum. This work could provide a valid experimental basis for the potential application value of the four accessions mentioned above.
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7
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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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8
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Bakpa EP, Zhang J, Xie J, Ma Y, Han K, Chang Y. Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of "Hangjiao No. 2" Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene. FRONTIERS IN PLANT SCIENCE 2022; 13:838916. [PMID: 35350293 PMCID: PMC8957985 DOI: 10.3389/fpls.2022.838916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 01/24/2022] [Indexed: 06/14/2023]
Abstract
This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of "Hangjiao No.2" chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly selected and divided into four groups corresponding to the four treatments, thus, 0.5, 1.0, and 1.5 μl L-1 1-MCP and a control. The analysis of the nutritional value, enzyme activities, and volatile compounds were determined at 3 days interval. The results showed that the malondialdehyde (MDA) content was lower in the fruit treated with 1-MCP compared to the control. The treatment with 1.5 μl L-1 and the control showed the lowest superoxide dismutase (SOD) activity compared to the other treatments. Peroxidase (POD) and Catalase (CAT) were highest in the fruit treated with 0.5 μl L-1 compared to the control and treatment with 1.0 μl L-1. The 1.5 μl L-1 treatment delayed the decline in vitamin C and protein content compared to the control. Nitrate levels increased 1.34-fold at 0.5 μl L-1 and 2.01-fold in the control. Chlorophyll content degradation was delayed at 1.0 μl L-1 compared to the control. A total of 88 volatile compounds, including terpenes, aldehydes, alkanes, esters, alcohols, acids, phenolic derivatives, ketones, and other aromatic compounds, were detected in "Hangjiao No.2" pepper during the 12-day storage period and treatment concentrations. The production of volatile terpenes was higher in the control than in the 1-MCP treatments, while the 0.5 μl L-1 1-MCP treatment generally suppressed the production of volatile compounds during storage. Overall, the production of volatile compounds after treatment was higher in the "Hangjiao No.2" chili fruit treated with 1.0 μl L-1 1-MCP than in the other treatments throughout the storage period. The results indicate that 1-MCP treatment was more effective in maintaining fruit quality, enhancing the activities of SOD, POD, and CAT, retarding the accumulation of MDA and restoring volatile aromas, with 1.0 μl L-1 having the best preservative effect on "Hangjiao No.2" chili fruit during storage, which could be useful for future marketing and processing.
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Ayeni EA, Gong Y, Yuan H, Hu Y, Bai X, Liao X. Medicinal Plants for Anti-neurodegenerative diseases in West Africa. JOURNAL OF ETHNOPHARMACOLOGY 2022; 285:114468. [PMID: 34390796 DOI: 10.1016/j.jep.2021.114468] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 07/15/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Neurodegenerative diseases are neuronal diseases that affect the brain components by degenerating the structure and function of the central or peripheral nervous system progressively. It is a leading cause of death and affects huge amount of people worldwide. Plant-based medicines have been utilised in the therapies for many illnesses that have defied western treatments, including neurodegenerative diseases. AIM OF THIS REVIEW This review presents an overview of the major neurodegenerative diseases and reported prominent medicinal plants used in managing those diseases in West Africa. METHODS Scientific articles regarding medicinal plants and their usefulness in managing neurodegenerative diseases in West Africa were pooled from different scientific databases. We used the Preferred Reporting Items for Systematic Reviews and Meta-Analyses to filter articles based on their relevance. Pharmacological activity, plant parts used, experimental models, and some isolated chemical compounds of those plants were summarised. RESULTS In the West Africa region, Fabaceae (19%) and Solanaceae (13%) have the highest representation of plant families used to treat neurological diseases, while Apocynaceae, Asteraceae, Euphorbiaceae have also been utilised. Flavonoids, alkaloids, phenolic compounds, terpenoids, coumarins present in those plants and their derivatives are reported to possess neuro-protective effects. Biochemical enzymes correlating to antioxidants, anti-inflammatory effects are the potential targets against neurodegenerative diseases. CONCLUSION Medicinal plants for anti-neurodegenerative diseases in West Africa have been documented with their neuropharmacological activities. Plant families such as Fabaceae, Solanaceae, Apocynaceae, Asteraceae, and Euphorbiaceae could be a major natural source for discovery of anti-neurodegenerative drugs, thus the metabolites from them should be given priority for neurological research. This review will provide clues for further investigations on the screening and development of anti-neurodegenerative natural products from West African medicinal plants.
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Affiliation(s)
- Emmanuel Ayodeji Ayeni
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Yuzhou Gong
- Shanghai Natural History Museum, Branch of Shanghai Science & Technology Museum, Shanghai, 200041, China; School of Life Science, East China Normal University, Shanghai, 200062, China
| | - Hao Yuan
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Yikao Hu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xiaolin Bai
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xun Liao
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.
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Elkhedir AE, Iqbal A, Zogona D, Mohammed HH, Murtaza A, Xu X. Apigenin glycosides from green pepper enhance longevity and stress resistance in Caenorhabditis elegans. Nutr Res 2022; 102:23-34. [DOI: 10.1016/j.nutres.2022.02.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/06/2022] [Accepted: 02/07/2022] [Indexed: 12/28/2022]
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Jattar‐Santiago KY, Ramírez‐López C, Hernández‐Carranza P, Avila‐Sosa R, Ruiz‐López II, Ochoa‐Velasco CE. Effect of extraction conditions on the antioxidant compounds from habanero pepper (
Capsicum chinense
) and its potential use as antimicrobial. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16427] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Carolina Ramírez‐López
- Centro de Investigación en Biotecnología Aplicada, Tlaxcala, Instituto Politécnico Nacional Tlaxcala México
| | | | - Raúl Avila‐Sosa
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla Puebla Puebla México
| | - Irving I. Ruiz‐López
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla Puebla Puebla México
| | - Carlos E. Ochoa‐Velasco
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla Puebla Puebla México
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Woldemariam HW, Harmeling H, Emire SA, Teshome PG, Toepfl S, Aganovic K. Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (
Capsicum annuum
L.
) powder. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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
| | - Hanna Harmeling
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
| | - 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 Toepfl
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
- Faculty of Agricultural Sciences and Landscape Architecture Osnabrück University of Applied Sciences Osnabrück Germany
| | - Kemal Aganovic
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
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Pandohee J, Kyereh E, Kulshrestha S, Xu B, Mahomoodally MF. Review of the recent developments in metabolomics-based phytochemical research. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34672234 DOI: 10.1080/10408398.2021.1993127] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Phytochemicals are important bioactive components present in natural products. Although the health benefits of many food products are well-known and accepted as a common knowledge, the identity of the main bioactive molecules and the mechanism by which they interact in the body of human are often unknown. It was only in the last 30 years when the field of metabolomics had matured that the identification of such molecules with bioactivity has been made possible through the development of instruments to separate and computational techniques to characterize complex samples. This in turn has enabled in vitro studies to quantify the biological activity of the respective phytochemical either in mice models or in humans. In this review, the importance of key dietary phytochemicals such as phenolic acids, flavonoids, carotenoids, resveratrol, curcumin, and capsaicinoids are discussed together with their potential functions for human health. Untargeted metabolomics, in particular, liquid chromatography mass spectrometry, is the most used method to isolate, identify and profile bioactive compounds in the study of phytochemicals in foods. The application of metabolomics in drug discovery is a common practice nowadays and has boosted the drug and/or supplement manufacturing sector.HighlightsPhytochemicals are beneficial compounds for human healthPhytochemicals are plant-based bioactive and obtainable from natural productsUntargeted metabolomics has boosted the discovery of phytochemicals from foodTargeted metabolomics is key in the authentication and screening of phytochemicalsMetabolomics of phytochemicals is reshaping the road to drug and supplement manufacture.
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Affiliation(s)
- Jessica Pandohee
- Centre for Crop and Disease Management, Curtin University, Perth, Western Australia, Australia.,Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritius
| | | | - Saurabh Kulshrestha
- School of Biotechnology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - Baojun Xu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
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Deep Eutectic Solvents (DESs) as Green Extraction Media of Beneficial Bioactive Phytochemicals. SEPARATIONS 2021. [DOI: 10.3390/separations8100176] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Deep eutectic solvents (DES) are a mixture of two or more components and are classified as ionic solvents with special properties such as low volatility, high solubility, low melting points, low-cost materials and are less toxic to humans. Using DES has been suggested as an eco-friendly, green method for extraction of bioactive compounds from medicinal plants and are a safe alternative for nutritional, pharmaceutical and various sector applications. Conventional solvent extraction methods present drawbacks such as long extraction period, safety issues, harmful to the environment, costly and large volume of solvents required. The extraction method with DES leads to higher extraction yield and better bioactivity results as compared to the conventional solvents. This review provides a summary of research progress regarding the advantages of using DES to extract bioactive compounds such as phenolic acid, flavonoids, isoflavones, catechins, polysaccharides, curcuminoids, proanthocyanidin, phycocyanin, gingerols, ginsenosides, anthocyanin, xanthone, volatile monoterpenes, tannins, lignin, pectin, rutin, tert-butyl hydroquinone, chlorogenic acids, resveratrol and others, as opposed to using conventional solvents. The bioactivity of the extracts is determined using antioxidant, antibacterial and antitumor activities. Hence, DESs are considered potential green media with selective and efficient properties for extracting bioactive ingredients from medicinal plants.
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Characterization of Quercetin Derivatives in Crossing Combination of Habanero White and Capsicum annuum Peppers and of Anti-Inflammatory and Cytotoxic Activity. SEPARATIONS 2021. [DOI: 10.3390/separations8070090] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
The overproduction of reactive oxygen species and the exposure of the human body to free radicals contribute to the aetiology of many chronic health problems, such as cardiovascular disease and cancer. Supplementation with natural antioxidants could be helpful, preventing free-radical-induced tissue damage through the inhibition of the radicals’ formation. Quercetin derivatives have recently been shown to inhibit the production of inflammatory mediators and to reduce the proliferation of tumoral cells, thus being valid compounds to be promoted as dietary supplements. In this work, an HPLC-MS/MS investigation on the derivatives of quercetin in a methanolic extract of peppers deriving from an original crossing combination between Habanero white and Capsicum annuum revealed the occurrence of nine glycoconjugates, either monosaccharide, disaccharide or trisaccharide, as well as an acylated disaccharidic derivative (i.e., quercetin rhamnoside-(feruloyl-hexoside)). Due to the great variability in the quercetin derivatives’ profiles, the Habanero white hybrid pepper extract was subjected to in vitro cytotoxicity assays. The pepper extract under study was proved to have anti-inflammatory activity comparable to that shown by a Capsicum annuum pepper extract since it reduced ROS levels compared to activated cells. Due to its beneficial effects, it could be exploited as a natural constituent of nutraceutical formulations.
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Machado FB, Lopes de Macêdo IY, Campos HM, Gonçalves Moreno EK, Batista Silva MF, Raimundo de Oliveira Neto J, Feitosa Ramalho RR, Nascimento ADR, Vaz BG, Carlos da Cunha L, Ghedini PC, Diculescu VC, de Souza Gil E. Antioxidant activity of thirty-six peppers varieties and vasorelaxant of selected varieties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100989] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Günel Z, Varhan E, Koç M, Topuz A, Sahin-Nadeem H. Production of pungency-suppressed capsaicin microcapsules by spray chilling. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100918] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Sinisgalli C, Vezza T, Diez-Echave P, Ostuni A, Faraone I, Hidalgo-Garcia L, Russo D, Armentano MF, Garrido-Mesa J, Rodriguez-Cabezas ME, Rodríguez-Nogales A, Milella L, Galvez J. The Beneficial Effects of Red Sun-Dried Capsicum annuum L. Cv Senise Extract with Antioxidant Properties in Experimental Obesity are Associated with Modulation of the Intestinal Microbiota. Mol Nutr Food Res 2021; 65:e2000812. [PMID: 33300660 DOI: 10.1002/mnfr.202000812] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/12/2020] [Indexed: 12/13/2022]
Abstract
SCOPE Capsicum annuum L. cv Senise is a sweet pepper containing health promoting compounds that can be modified by ripening and drying. This study focuses on finding the peppers with the best antioxidant properties, which are evaluated on an experimental model of obesity. METHODS AND RESULTS Phytochemical profile and antioxidant activity are evaluated on several peppers obtained from the same cultivar at different ripening stages. Red sweet peppers show the highest content in polyphenols, β-carotene, lycopene, and capsinoids, and demonstrate the best antioxidant activity in vitro. Mice fed a high fat diet are orally treated with an extract from these peppers (Capsicum annuum extract [CAE]) (1, 10, and 25 mg/kg/day). It promotes weight loss and improves plasma markers related to glucose and lipid metabolisms. CAE also ameliorates obesity-associated systemic inflammation reducing the expression of pro-inflammatory cytokines in adipose and hepatic tissues and improving the expression of different markers involved in the gut epithelial barrier function. These effects are associated with a modulation of the intestinal microbiome, which appears altered. CONCLUSIONS The extract can be considered a new potential approach for the treatment of obesity, complementary to dietary restrictions.
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Affiliation(s)
- Chiara Sinisgalli
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Teresa Vezza
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Patricia Diez-Echave
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Angela Ostuni
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Immacolata Faraone
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Laura Hidalgo-Garcia
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Daniela Russo
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Maria Francesca Armentano
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - José Garrido-Mesa
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
| | - Maria Elena Rodriguez-Cabezas
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Alba Rodríguez-Nogales
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
- Digestive Unit, Hospital Universitario Virgen de las Nieves, Granada, 18012, Spain
| | - Luigi Milella
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Julio Galvez
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
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Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102588] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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20
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Başyiğit B, Dağhan Ş, Karaaslan M. Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0915192] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the physicochemical, functional, and antimicrobial properties of pepper seed oil (PSO) were determined. PSO was subjected to differential scanning calorimeter (DSC), fatty acid composition, carotenoid, capsaicin, and tocopherol analyses. LC-ESI-MS/MS and NMR were used to characterize and quantify phytochemicals. Resveratrol, luteolin, and 4-hydroxycinnamic acid were the principal phenolics in PSO. A high concentration of unsaturated fatty acids (85.3%), especially linoleic acid (73.7%) is present in PSO. Capsaicin, dihydrocapsaicin, α-tocopherol, δ-tocopherol, zeaxanthin, and capsanthin were determined in PSO at concentrations of 762.92, 725.73, 62.40, 643.23, 29.51, 16.83 ppm, respectively. PSO displayed inhibitory activity against α-glucosidase rather than α-amylase. The antimicrobial activity of PSO was tested against Escherichia coli, Staphylococcus aureus subsp. aureus, Aspergillus brasiliensis and Candida albicans. The antimicrobial potential of PSO was expressed as minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibition zone (IZ) diameter. Polyunsaturated fatty acid, capsaicin, carotenoid, tocopherol, resveratrol contents; the antioxidant, α-glucosidase inhibitory and antimicrobial activities of PSO indicated its nutritional value and health promoting nature for the well-being of humans.
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21
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Ramírez-Meraz M, Méndez-Aguilar R, Hidalgo-Martínez D, Villa-Ruano N, Zepeda-Vallejo LG, Vallejo-Contreras F, Hernández-Guerrero CJ, Becerra-Martínez E. Experimental races of Capsicum annuum cv. jalapeño: Chemical characterization and classification by 1H NMR/machine learning. Food Res Int 2020; 138:109763. [PMID: 33292944 DOI: 10.1016/j.foodres.2020.109763] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/20/2020] [Accepted: 09/25/2020] [Indexed: 11/17/2022]
Abstract
This work reports on the metabolic fingerprinting of ten new races of Capsicum annuum cv. jalapeño using 1H NMR based metabolomics coupled to machine learning projections. Ten races were classified and evaluated according to their differential metabolites, variables of commercial interest and by multivariate data analysis/machine learning algorithm. According to our results, experimental races of jalapeño peppers exhibited differences in carbohydrate, amino acid, nucleotide and organic acid contents. Forty-eight metabolites were identified by 1D and 2D NMR and the differential metabolites were quantified by qNMR. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) separated the studied races into two groups. The group A included the races Colosus, Emperador, Fundador and Rayo whereas the group B included the races Don Benito, SMJ 1416, SMJ 1417, SMJ 1423, SMJ 145 and STAM J0904. OPLS-DA revealed that levels of citric acid in group A were higher than in group B, while the levels of asparagine, fumaric acid, GABA, glucose, malic acid, pyruvic, quinic acid, sucrose and tryptophan were higher in the group B. Remarkably, ascorbic acid was exclusively found in the race Colosus. Random forest model revealed the diversity of the experimental races and the similarity rate with the well-established races. The most relevant variables used to generate a model were length, weight, yield, width, xylose content and organic acids content.
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Affiliation(s)
- Moisés Ramírez-Meraz
- INIFAP-Campo Experimental Las Huastecas, Km 55 Carretera Tampico-Mante, Cuauhtémoc, Tamaulipas CP 89610, Mexico
| | - Reinaldo Méndez-Aguilar
- INIFAP-Campo Experimental Las Huastecas, Km 55 Carretera Tampico-Mante, Cuauhtémoc, Tamaulipas CP 89610, Mexico
| | - Diego Hidalgo-Martínez
- Department of Plant and Microbial Biology, University of California, 111 Koshland Hall, MC-3102, Berkeley, CA 94720-3102, USA.
| | - Nemesio Villa-Ruano
- CONACyT-Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, CP 72570 Puebla, Mexico
| | - L Gerardo Zepeda-Vallejo
- Departamento de Química Orgánica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prol. de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Delegación Miguel Hidalgo, Ciudad de México 11340, Mexico
| | - Fernando Vallejo-Contreras
- Instituto Politécnico Nacional, Centro de Nanociencias y Micro y Nanotecnologías, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México 07738, Mexico
| | - Claudia J Hernández-Guerrero
- Instituto Politécnico Nacional, Centro Interdisciplinario de Ciencias Marinas, Av. IPN s/n, CP 23096 La Paz, Baja CA Sur, Mexico
| | - Elvia Becerra-Martínez
- Instituto Politécnico Nacional, Centro de Nanociencias y Micro y Nanotecnologías, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México 07738, Mexico.
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22
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García-González CA, Silvar C. Phytochemical Assessment of Native Ecuadorian Peppers ( Capsicum spp.) and Correlation Analysis to Fruit Phenomics. PLANTS 2020; 9:plants9080986. [PMID: 32759769 PMCID: PMC7464142 DOI: 10.3390/plants9080986] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/29/2020] [Accepted: 07/31/2020] [Indexed: 12/29/2022]
Abstract
In this work, the impact of pepper (Capsicum spp.) fruits morphology on their composition for health-promoting compounds was investigated. For that purpose, pepper accessions from Ecuador, one of the hotspots in Capsicum's origin, were analyzed for ascorbic acid, polyphenols, capsaicinoids, and prevention of cholesterol oxidation. Plant and fruit phenomics were assessed with conventional descriptors and Tomato Analyzer digital traits. Significant differences among accessions and species revealed a large diversity within the collection. The Capsicum frutescens group displayed the highest levels of capsaicinoids, whereas the polyphenols shortly varied among the five domesticated species. Capsicum pubescens exhibited the lowest content of ascorbic acid. The conventional descriptors describing the magnitude of plants and fruits, as well as digital attributes under the categories of size, shape index, and latitudinal section, mostly explained the variance among Capsicum groups. Correlation test revealed that phytochemical components were negatively correlated with the morphometric fruit attributes, suggesting that huge fruits contained lower amounts of nutraceutical compounds. Multivariate analysis showed that parameters related to fruit size, shape, and nutraceutical composition primarily contribute to the arrangement of pepper accessions. Such results suggested that those traits have been subjected to higher selection pressures imposed by humans.
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Affiliation(s)
- Carlos A. García-González
- Grupo de Investigación en Bioloxía Evolutiva, Departamento de Bioloxía, Universidade da Coruña, 15071 A Coruña, Spain;
- Facultad de Ciencias Químicas y de la Salud, Universidad Técnica de Machala, El Oro 070150, Ecuador
| | - Cristina Silvar
- Grupo de Investigación en Bioloxía Evolutiva, Departamento de Bioloxía, Universidade da Coruña, 15071 A Coruña, Spain;
- Correspondence:
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23
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Funes SC, Rios M, Fernández-Fierro A, Covián C, Bueno SM, Riedel CA, Mackern-Oberti JP, Kalergis AM. Naturally Derived Heme-Oxygenase 1 Inducers and Their Therapeutic Application to Immune-Mediated Diseases. Front Immunol 2020; 11:1467. [PMID: 32849503 PMCID: PMC7396584 DOI: 10.3389/fimmu.2020.01467] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Accepted: 06/05/2020] [Indexed: 02/06/2023] Open
Abstract
Heme oxygenase (HO) is the primary antioxidant enzyme involved in heme group degradation. A variety of stimuli triggers the expression of the inducible HO-1 isoform, which is modulated by its substrate and cellular stressors. A major anti-inflammatory role has been assigned to the HO-1 activity. Therefore, in recent years HO-1 induction has been employed as an approach to treating several disorders displaying some immune alterations components, such as exacerbated inflammation or self-reactivity. Many natural compounds have shown to be effective inductors of HO-1 without cytotoxic effects; among them, most are chemicals present in plants used as food, flavoring, and medicine. Here we discuss some naturally derived compounds involved in HO-1 induction, their impact in the immune response modulation, and the beneficial effect in diverse autoimmune disorders. We conclude that the use of some compounds from natural sources able to induce HO-1 is an attractive lifestyle toward promoting human health. This review opens a new outlook on the investigation of naturally derived HO-1 inducers, mainly concerning autoimmunity.
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Affiliation(s)
- Samanta C Funes
- Departamento de Genética Molecular y Microbiología, Millenium Institute on Immunology and Immunotherapy, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Mariana Rios
- Departamento de Genética Molecular y Microbiología, Millenium Institute on Immunology and Immunotherapy, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Ayleen Fernández-Fierro
- Departamento de Genética Molecular y Microbiología, Millenium Institute on Immunology and Immunotherapy, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Camila Covián
- Departamento de Genética Molecular y Microbiología, Millenium Institute on Immunology and Immunotherapy, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Susan M Bueno
- Departamento de Genética Molecular y Microbiología, Millenium Institute on Immunology and Immunotherapy, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Claudia A Riedel
- Departamento de Ciencias Biológicas, Millenium Institute on Immunolgy and Immunotherapy, Facultad Ciencias de la Vida, Universidad Andrés Bello, Santiago, Chile
| | - Juan Pablo Mackern-Oberti
- Instituto de Medicina y Biología Experimental de Cuyo, IMBECU CCT Mendoza- CONICET, Mendoza, Argentina.,Facultad de Ciencias Médicas, Instituto de Fisiología, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Alexis M Kalergis
- Departamento de Genética Molecular y Microbiología, Millenium Institute on Immunology and Immunotherapy, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile.,Departamento de Endocrinología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
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DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29). Eur J Nutr 2020; 60:677-689. [PMID: 32430553 DOI: 10.1007/s00394-020-02269-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 04/28/2020] [Indexed: 10/24/2022]
Abstract
PURPOSE To determine whether (poly)phenols from gastrointestinal-digested green pepper possess genoprotective properties in human colon cells and whether the application of a culinary treatment (griddling) on the vegetable influences the potential genoprotective activity. METHODS (Poly)phenols of raw and griddled green pepper (Capsicum annuum L.) submitted to in vitro-simulated gastrointestinal digestion were characterized by LC-MS/MS. Cytotoxicity (MTT, trypan blue and cell proliferation assays), DNA damage and DNA protection (standard alkaline and formamidopyrimidine DNA glycosylase (Fpg)-modified comet assay) of different concentrations of (poly)phenolic extracts were assessed in colon HT-29 cells. RESULTS A total of 32 (poly)phenolic compounds were identified and quantified in digested raw and griddled green pepper. Twenty of them were flavonoids and 12 were phenolic acids. Griddled pepper doubled the (poly)phenol concentration compared to raw; luteolin 7-O-(2-apiosyl)-glucoside and quercitrin constituted the major (poly)phenols in both extracts. Raw and griddled pepper (poly)phenolic extracts impaired cell proliferation and induced low levels of Fpg-sensitive sites, in a dose-dependent manner, even at a non-cytotoxic concentration. None of the concentrations tested induced DNA strand breaks or alkaline labile sites. Nor did they show significant genoprotection against the DNA damage induced by H2O2 or KBrO3. CONCLUSIONS Green pepper (poly)phenols did not show genoprotection against oxidatively generated damage in HT-29 cells at simulated physiological concentrations, regardless of the application, or not, of a culinary treatment (griddling). Furthermore, high concentrations of (poly)phenolic extracts induced a slight pro-oxidant effect, even at a non-cytotoxic concentration.
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Kopta T, Sekara A, Pokluda R, Ferby V, Caruso G. Screening of Chilli Pepper Genotypes as a Source of Capsaicinoids and Antioxidants under Conditions of Simulated Drought Stress. PLANTS (BASEL, SWITZERLAND) 2020; 9:E364. [PMID: 32188104 PMCID: PMC7154834 DOI: 10.3390/plants9030364] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/11/2020] [Accepted: 03/12/2020] [Indexed: 01/24/2023]
Abstract
In many regions of the world, the production of vegetable crops is limited by a deepening water crisis. Drought stress affects productivity and the chemical composition of crops. The variability of drought tolerance between species and cultivars of economically important crops, such as pepper (Capsicum species), requires specific investigations to understand the physiological and biochemical responses to the aftermath of drought. The fruits and leaves of four chilli pepper cultivars were investigated to elucidate the fruits' pungency (Scoville Heat Units, SHU), ascorbic acid content, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, polyphenol content, membrane lipid peroxidation and key protective antioxidant enzyme activity under drought stress (18-28% volumetric water content) as compared to the control (35-60%). Drought increased the chilli pepper fruits' pungency expressed in Scoville Heat Units (SHU) as well as ascorbic acid content, but this relationship was also dependent on genotype and stress duration. 'Jolokia' was marked as most sensitive to drought by increasing content of capsaicinoids and DPPH˙ scavenging activity under stress conditions. Capsaicinoids and Ascorbic acid (AsA) greatly influenced the antioxidant activity of highly pungent chilli pepper fruits, although total phenols played a significant role in the mildly pungent genotypes. Generally, the activities of antioxidant enzymes increased under drought in chilli pepper leaves and fruits, although the intensity of the reaction varied among the cultivars used in the current research. All the investigated biochemical parameters were involved in the drought response of chilli pepper plants, but their significance and effectiveness were highly cultivar-dependent.
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Affiliation(s)
- Tomas Kopta
- Department of Vegetable Growing and Floriculture, Faculty of Horticulture, Mendel University, 613 00 Brno, Czech Republic; (R.P.); (V.F.)
| | - Agnieszka Sekara
- Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture, 31-120 Krakow, Poland;
| | - Robert Pokluda
- Department of Vegetable Growing and Floriculture, Faculty of Horticulture, Mendel University, 613 00 Brno, Czech Republic; (R.P.); (V.F.)
| | - Vojtech Ferby
- Department of Vegetable Growing and Floriculture, Faculty of Horticulture, Mendel University, 613 00 Brno, Czech Republic; (R.P.); (V.F.)
| | - Gianluca Caruso
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici (Naples), Italy;
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26
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Li DJ, Li YF, Li HJ, Zhou DC, Hu CX, Gan RY, Corke H, Li HB, Zhang L. An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2019.1711116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- De-Jian Li
- Chongqing Hotpot Condiment and Dishes Engineering Technology Center, Chongqing Dezhuang Agricultural Products Development Co., Ltd., Chongqing, China
| | - Yan-Fei Li
- Chongqing Hotpot Condiment and Dishes Engineering Technology Center, Chongqing Dezhuang Agricultural Products Development Co., Ltd., Chongqing, China
| | - Hong-Jun Li
- College of Food Science, Southwest University, Chongqing, China
| | - De-Cai Zhou
- Chongqing Hotpot Condiment and Dishes Engineering Technology Center, Chongqing Dezhuang Agricultural Products Development Co., Ltd., Chongqing, China
| | - Chong-Xia Hu
- Chongqing Hotpot Condiment and Dishes Engineering Technology Center, Chongqing Dezhuang Agricultural Products Development Co., Ltd., Chongqing, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Li Zhang
- Chongqing Hotpot Condiment and Dishes Engineering Technology Center, Chongqing Dezhuang Agricultural Products Development Co., Ltd., Chongqing, China
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Lu M, Chen C, Lan Y, Xiao J, Li R, Huang J, Huang Q, Cao Y, Ho CT. Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems. Food Funct 2020; 11:2848-2860. [DOI: 10.1039/d0fo00351d] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The mechanisms of bio-efficacy of capsaicin and delivery systems with enhanced bioavailability were reviewed.
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Affiliation(s)
- Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chengyu Chen
- College of Natural Resources and Environment
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Run Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Junqing Huang
- Formula-pattern Research Center
- School of Traditional Chinese Medicine
- Jinan University
- Guangzhou 510632
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
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28
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Gurav R, Nalavade V, Aware C, Vyavahare G, Bhatia SK, Yang YH, Bapat V, Jadhav J. Microbial degradation of poultry feather biomass in a constructed bioreactor and application of hydrolysate as bioenhancer to vegetable crops. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:2027-2035. [PMID: 31768952 DOI: 10.1007/s11356-019-06536-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 09/13/2019] [Indexed: 06/10/2023]
Abstract
Bioconversion of recalcitrant keratinous biomass is one of the greatest ways to utilize products of feather hydrolysis and recycle them into bionetwork. Present study revealed 87% degradation of poultry feathers within 48 h in a constructed bioreactor using Chryseobacterium sp. RBT. The resulting feather hydrolysate (FH) was rich in soluble protein (3.56 ± 0.18 mg/ml), amino acids (3.83 ± 0.20 mg/ml), and macro and micro nutrients like N (8.0302%), P (0.3876%), K (0.5532%), Cu (0.0684%), Mg (0.8078%), Mn (0.2001%), Ca (0.4832%), Zn (0.0442%), and Fe (0.0330%). HPTLC analysis of FH revealed presence of tryptophan, cysteine, methionine, phenylalanine, glycine, valine, tyrosine, lysine, leucine, and serine as the primary amino acids. Field studies were conducted to apply FH as the bioenhancer to commercially important crops like brinjal and chilli through root drenching (20%, v/v). FH showed positive impact on the growth and development of plants along with early flowering and improved crop yield. In addition, nutritional quality of brinjal and chilli in terms of protein, amino acids, reducing sugars, phenolics, flavonoids, and antioxidant was elevated. Therefore, promotion and utility of by-products generated in feather degradation would be an effective strategy focusing on sustainable agricultural practices and problems associated with the waste management.
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Affiliation(s)
- Ranjit Gurav
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Virdhaval Nalavade
- Department of Biotechnology, Shivaji University, Kolhapur, Maharashtra, 416004, India
| | - Chetan Aware
- Department of Biotechnology, Shivaji University, Kolhapur, Maharashtra, 416004, India
| | - Govind Vyavahare
- Department of Biotechnology, Shivaji University, Kolhapur, Maharashtra, 416004, India
| | - Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Yung-Hun Yang
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Vishwas Bapat
- Department of Biotechnology, Shivaji University, Kolhapur, Maharashtra, 416004, India
| | - Jyoti Jadhav
- Department of Biotechnology, Shivaji University, Kolhapur, Maharashtra, 416004, India.
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29
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Thuphairo K, Sornchan P, Suttisansanee U. Bioactive Compounds, Antioxidant Activity and Inhibition of Key Enzymes Relevant to Alzheimer's Disease from Sweet Pepper ( Capsicum annuum) Extracts. Prev Nutr Food Sci 2019; 24:327-337. [PMID: 31608259 PMCID: PMC6779089 DOI: 10.3746/pnf.2019.24.3.327] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 05/26/2019] [Indexed: 01/12/2023] Open
Abstract
Sweet pepper is a non-pungent chili of the Capsicum annuum species and is an important ingredient in daily diets due to its characteristics such as pungency, aromas, and flavors. Sweet pepper is a rich source of bioactive compounds such as phenols, carotenoids, and flavonoids, which can promote potential health benefits against various non-communicable diseases. However, research focused on anti-Alzheimer’s disease (AD) properties of sweet peppers is limited. Thus, this study aimed investigate bioactive compounds (flavonoids, phenolic acids, and carotenoids), antioxidant activity and anti-AD properties of four colored sweet peppers (green, red, orange, and yellow) via their abilities to inhibit key enzymes relevant to AD [acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and β-secretase (BACE1)]. Extraction solvents [hexane, ethyl acetate, and 70% (v/v) aqueous ethanol] were also investigated. Results suggested that yellow sweet pepper have the highest content of flavonoids, while green sweet pepper have the highest contents of phenolic acids and red sweet peppers have the highest content of carotenoids. In terms of anti-AD properties, green sweet peppers exhibited the highest antioxidant, anti-BChE, and anti-BACE1 activities; however, yellow sweet pepper extract exhibited the highest amounts of AChE inhibition. Bioactive compounds in sweet red peppers may therefore have anti-AD properties, and may be useful for AD prevention.
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Affiliation(s)
- Kantamanee Thuphairo
- Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
| | - Puttacha Sornchan
- Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
| | - Uthaiwan Suttisansanee
- Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
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30
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Li B, Yang M, Shi R, Ye M. Insecticidal Activity of Natural Capsaicinoids Against Several Agricultural Insects. Nat Prod Commun 2019. [DOI: 10.1177/1934578x19862695] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this paper, the insecticidal activity of natural capsaicinoids (NC) and reference ingredients (imidacloprid, abamectin, and pyridaben, which are active ingredients of commercial pesticides) against 14 agricultural insects was studied in both the laboratory and field. The results of insecticidal activity in the laboratory showed that the median lethal concentration (LC50) and 90% lethal concentration values of the NC against 14 agricultural insects were greater than those of reference ingredients and the NC had a weaker relative toxicity than the corresponding reference ingredients. The NC showed impressive insecticidal activity when it was used to control Aphis gossypii from Cucumis sativus (LC50 152.82 mg L−1) but unimpressive insecticidal activity when used against Ectropis obliqua hypulina and Pieris rapae (LC50 1557.47 and 1502.48 mg L−1, respectively), which revealed that the insecticidal spectrum of NC was confined. Field experiments showed that the control effect of successively spraying the NC 2 times against insects was significantly higher than the effect of spraying 1 time.
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Affiliation(s)
- Biao Li
- State Key Laboratory for Conservation and Utilization of Bio-Resources of Yunnan, Yunnan Agricultural University, Kunming, PR China
- Sino-Aus Agriculture Technology Development Co., Ltd, Kunming, PR China
| | - Mei Yang
- Beijing WISH Education Technology Co., Ltd, Kunming, PR China
| | - Rui Shi
- Southwest Forestry University, Kunming, PR China
| | - Min Ye
- State Key Laboratory for Conservation and Utilization of Bio-Resources of Yunnan, Yunnan Agricultural University, Kunming, PR China
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31
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Fabela-Morón MF, Cuevas-Bernardino JC, Ayora-Talavera T, Pacheco N. Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum ChinenseJacq.): Recent Advanced Techniques. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630635] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Miriam Fabiola Fabela-Morón
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Juan C. Cuevas-Bernardino
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Teresa Ayora-Talavera
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Neith Pacheco
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
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32
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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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33
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van den Driessche JJ, Plat J, Mensink RP. Effects of superfoods on risk factors of metabolic syndrome: a systematic review of human intervention trials. Food Funct 2018; 9:1944-1966. [PMID: 29557436 DOI: 10.1039/c7fo01792h] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Functional foods can be effective in the prevention of metabolic syndrome and subsequently the onset of cardiovascular diseases and type II diabetes mellitus. More recently, however, another term was introduced to describe foods with additional health benefits: "superfoods", for which, to date, no generally accepted definition exists. Nonetheless, their consumption might contribute to the prevention of metabolic syndrome, for example due to the presence of potentially bioactive compounds. This review provides an overview of controlled human intervention studies with foods described as "superfoods" and their effects on metabolic syndrome parameters. First, an Internet search was performed to identify foods described as superfoods. For these superfoods, controlled human intervention trials were identified until April 2017 investigating the effects of superfood consumption on metabolic syndrome parameters: waist circumference or BMI, blood pressure, or concentrations of HDL cholesterol, triacylglycerol or glucose. Seventeen superfoods were identified, including a total of 113 intervention trials: blueberries (8 studies), cranberries (8), goji berries (3), strawberries (7), chili peppers (3), garlic (21), ginger (10), chia seed (5), flaxseed (22), quinoa (1), cocoa (16), maca (1), spirulina (7), wheatgrass (1), acai berries (0), hemp seed (0) and bee pollen (0). Overall, only limited evidence was found for the effects of the foods described as superfoods on metabolic syndrome parameters, since results were not consistent or the number of controlled intervention trials was limited. The inconsistencies might have been related to intervention-related factors, such as duration or dose. Furthermore, conclusions may be different if other health benefits are considered.
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Affiliation(s)
- José J van den Driessche
- Department of Nutrition and Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Center+ (MUMC+), Maastricht, The Netherlands.
| | - Jogchum Plat
- Department of Nutrition and Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Center+ (MUMC+), Maastricht, The Netherlands.
| | - Ronald P Mensink
- Department of Nutrition and Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Center+ (MUMC+), Maastricht, The Netherlands.
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34
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Cerecedo-Cruz L, Azuara-Nieto E, Hernández-Álvarez AJ, González-González CR, Melgar-Lalanne G. Evaluation of the oxidative stability of Chipotle chili ( Capsicum annuum L.) oleoresins in avocado oil. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0884171] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Capsicum annuum L. (Chipotle chili) is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v) at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days), the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE) of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.
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35
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Lu M, Cao Y, Xiao J, Song M, Ho CT. Molecular mechanisms of the anti-obesity effect of bioactive ingredients in common spices: a review. Food Funct 2018; 9:4569-4581. [DOI: 10.1039/c8fo01349g] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The mechanisms of the anti-obesity effects of bioactive compounds in common spices in adipocytes, animal models and human participants have been reviewed.
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Affiliation(s)
- Muwen Lu
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Yong Cao
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
| | - Jie Xiao
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Mingyue Song
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
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36
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Bogusz S, Libardi SH, Dias FF, Coutinho JP, Bochi VC, Rodrigues D, Melo AM, Godoy HT. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:217-224. [PMID: 28573647 DOI: 10.1002/jsfa.8459] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Revised: 05/11/2017] [Accepted: 05/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. RESULTS Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var. pendulum, in two different harvest years and at two ripening stages. The bioactive compound content was dependent on harvest year, and changes in the concentration profiles were found for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g-1 fresh pepper), and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g-1 fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound content (2.46 mg g-1 fresh pepper). The total phenolic compound content was directly related to antioxidant activity. CONCLUSION Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Stanislau Bogusz
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil
| | - Silvia H Libardi
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil
| | - Fernanda Fg Dias
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Janclei P Coutinho
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Vivian C Bochi
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Daniele Rodrigues
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Arlete Mt Melo
- Horticultural Center, Agronomic Institute, Campinas, SP, Brazil
| | - Helena T Godoy
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
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37
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Di Sotto A, Vecchiato M, Abete L, Toniolo C, Giusti AM, Mannina L, Locatelli M, Nicoletti M, Di Giacomo S. Capsicum annuum L. var. Cornetto di Pontecorvo PDO: Polyphenolic profile and in vitro biological activities. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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38
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Cienfuegos N, Santos P, García A, Soares C, Lima A, Souza R. Integrated process for purification of capsaicin using aqueous two-phase systems based on ethanol. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.08.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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39
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Lu M, Ho CT, Huang Q. Extraction, bioavailability, and bioefficacy of capsaicinoids. J Food Drug Anal 2017; 25:27-36. [PMID: 28911540 PMCID: PMC9333420 DOI: 10.1016/j.jfda.2016.10.023] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 10/27/2016] [Accepted: 10/28/2016] [Indexed: 12/18/2022] Open
Abstract
Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardioprotection, as well as weight loss. In this paper, the extraction methods and bioavailability of capsaicinoids are reviewed and discussed. In addition, the pharmacological effects and their underlying mechanisms are also studied.
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Affiliation(s)
| | - Chi-Tang Ho
- Corresponding authors: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA. E-mail addresses: (C.-T. Ho), (Q. Huang)
| | - Qingrong Huang
- Corresponding authors: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA. E-mail addresses: (C.-T. Ho), (Q. Huang)
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40
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Kantar MB, Anderson JE, Lucht SA, Mercer K, Bernau V, Case KA, Le NC, Frederiksen MK, DeKeyser HC, Wong ZZ, Hastings JC, Baumler DJ. Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets. PLoS One 2016; 11:e0161464. [PMID: 27532495 PMCID: PMC4988645 DOI: 10.1371/journal.pone.0161464] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Accepted: 08/05/2016] [Indexed: 11/30/2022] Open
Abstract
Chile peppers, native to the Americas, have spread around the world and have been integrated into the diets of many cultures. Much like their heat content, nutritional content can vary dramatically between different pepper types. In this study, a diverse set of chile pepper types were examined for nutrient content. Some pepper types were found to have high levels of vitamin A, vitamin C, or folate. Correlations between nutrient content, species, cultivation status, or geographic region were limited. Varietal selection or plant breeding offer tools to augment nutrient content in peppers. Integration of nutrient rich pepper types into diets that already include peppers could help combat nutrient deficiencies by providing a significant portion of recommended daily nutrients.
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Affiliation(s)
- Michael B. Kantar
- Department of Tropical Plant & Soil Sciences, University of Hawaii at Manoa, Honolulu, HI, United States of America
| | - Justin E. Anderson
- Department of Tropical Plant & Soil Sciences, University of Hawaii at Manoa, Honolulu, HI, United States of America
| | - Sarah A. Lucht
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Harvard University, Boston, MA, United States of America
| | - Kristin Mercer
- Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, United States of America
| | - Vivian Bernau
- Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, United States of America
| | - Kyle A. Case
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
| | - Nina C. Le
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
| | - Matthew K. Frederiksen
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
| | - Haley C. DeKeyser
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
| | - Zen-Zi Wong
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
| | - Jennifer C. Hastings
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
| | - David J. Baumler
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
- Microbial and Plant Genome Institute, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
- Biotechnology Institute, University of Minnesota-Twin Cities, St. Paul, MN, United States of America
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41
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Sora GTS, Haminiuk CWI, da Silva MV, Zielinski AAF, Gonçalves GA, Bracht A, Peralta RM. A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics. Journal of Food Science and Technology 2015; 52:8086-94. [PMID: 26604381 DOI: 10.1007/s13197-015-1935-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/21/2015] [Accepted: 07/02/2015] [Indexed: 11/26/2022]
Abstract
This paper presents a comparison of the contents of capsaicin, dihydrocapsaicin and total phenolics as well as of the antioxidant activities of six types of peppers of the genus Capsicum. The varieties were analyzed in terms of their in vitro antioxidant activity using ferric reducing antioxidant powder (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethylbenzothiazoline 6-sulfonate (ABTS(●+)) assays. The contents of phenolics and capsainoids as well as the antioxidant activities were higher in seeds than in pulps. The correlations (ρ < 0.01) between the phenolic composition and the capsaicinoids levels were high (r = 0.98). Similarly high were also the correlations between the antioxidant activities and the contents of total phenolics and capsaicinoids. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA) and multiple linear regression (MLR). PCA explained 97.77 % of the total variance of the data, and their separation into three groups in a scatter plot was divised. Using HCA, three clusters were suggested. Cluster one, formed by pulps (bell pepper, orange habanero, cayenne, dedo de moça and red habanero), showed the lowest levels of the compounds quantified. Most seed samples were grouped in cluster two (bell pepper, cayenne, dedo de moça and malagueta) together with malagueta pulp. Cluster three was formed by orange and red habanero seeds, which showed the highest levels of all compounds analyzed. The MRL revealed that the values of capsaicinoids and total phenols are more adequate to predict the antioxidant activity measured by the FRAP assay.
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Affiliation(s)
- Gisele Teixeira Souza Sora
- Program in Food Science for Graduated Students and Department of Biochemistry, State University of Maringá, Av. Colombo 5790, 87020-900 Maringá, PR Brazil
| | - Charles Windson Isidoro Haminiuk
- Program in Food Technology for Graduated Students, Federal Technological University of Paraná (UTFPR), Via Rosalina Maria dos Santos 1233, CEP 87301-899 Campo Mourão, PR Brazil
| | - Marcos Vieira da Silva
- Program in Food Science for Graduated Students and Department of Biochemistry, State University of Maringá, Av. Colombo 5790, 87020-900 Maringá, PR Brazil
| | - Acácio Antonio Ferreira Zielinski
- Program of Food Engineering for Graduated Students, Federal University of Paraná (UFPR), Centro Politécnico, CEP 81531-990 Curitiba, PR Brazil
| | - Geferson Almeida Gonçalves
- Program in Food Science for Graduated Students and Department of Biochemistry, State University of Maringá, Av. Colombo 5790, 87020-900 Maringá, PR Brazil
| | - Adelar Bracht
- Program in Food Science for Graduated Students and Department of Biochemistry, State University of Maringá, Av. Colombo 5790, 87020-900 Maringá, PR Brazil
| | - Rosane Marina Peralta
- Program in Food Science for Graduated Students and Department of Biochemistry, State University of Maringá, Av. Colombo 5790, 87020-900 Maringá, PR Brazil
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