1
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Jerga R, Skopalová J, Barták P. Adsorptive transfer cyclic square-wave voltammetry and HPLC with tandem electrochemical detection - Two novel methods for determination of chili peppers pungency. Talanta 2024; 280:126711. [PMID: 39167935 DOI: 10.1016/j.talanta.2024.126711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 07/17/2024] [Accepted: 08/13/2024] [Indexed: 08/23/2024]
Abstract
The pungency of chili peppers, the most popular hot spice used worldwide, is caused by capsaicinoids (CPDs), the content of which can vary greatly due to varietal differences and growing conditions. For the first time, a novel simple method for the fast determination of CPDs in chili peppers and chili products was developed based on adsorptive transfer cyclic square-wave voltammetry (AdTCSWV), using adsorption of lipophilic CPDs on an unmodified glassy carbon electrode surface from methanolic extracts of chili pepper samples. The CSWV is based on short oxidation of adsorbed CPDs to quinoid products, and their subsequent reduction and re-oxidation to provide specific analytical signals with a linear range from 0.05 to 1.00 mg L-1. This principle was also implemented in tandem coulometric and amperometric detection of CPDs after HPLC separation. The two-step electrochemical detection provides increased selectivity for CPDs in case of CPDs co-elution with other electrochemically oxidizable components that cannot be reversibly reduced.
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Affiliation(s)
- Radek Jerga
- Palacký University, Faculty of Science, Department of Analytical Chemistry, 17. listopadu 1192/12, 771 46, Olomouc, Czech Republic.
| | - Jana Skopalová
- Palacký University, Faculty of Science, Department of Analytical Chemistry, 17. listopadu 1192/12, 771 46, Olomouc, Czech Republic
| | - Petr Barták
- Palacký University, Faculty of Science, Department of Analytical Chemistry, 17. listopadu 1192/12, 771 46, Olomouc, Czech Republic
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2
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Pramudya RC, Choudhury D, Zou M, Seo HS. "Spicy Touch": Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. Food Res Int 2024; 194:114889. [PMID: 39232524 DOI: 10.1016/j.foodres.2024.114889] [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: 05/04/2024] [Revised: 08/06/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024]
Abstract
The influence of extrinsic hand-feel touch cues on consumer experiences in food and beverage consumption is well established. However, their impact on trigeminal perception, particularly the oral irritation caused by capsaicin or spicy foods, is less understood. This study aimed to determine the existence of cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. This study investigated whether these potential associations were driven by the sensory contributions of the hand-feel tactile materials (measured by instrumental physical parameters) or by affective responses (evaluated through hedonic scales and the self-reported emotion questionnaire, EsSense Profile®, by consumers). In our study, 96 participants tasted a capsaicin solution while engaging with nine hand-feel tactile materials, i.e., cardboard, linen, rattan, silicone, stainless steel, sandpaper (fine), sandpaper (rough), sponge, and towel. They subsequently rated their liking and emotional responses, perceived intensity of oral irritation, and the congruency between hand-feel tactile sensation and oral irritation. Instrumental measurements characterized the surface texture of the hand-feel tactile materials, which were correlated with the collected sensory data. The results revealed that unique cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. Specifically, while sandpapers demonstrated high congruence with the sensation of oral irritation, stainless steel was found to be least congruent. These associations were influenced by both the common emotional responses ("active," "aggressive," "daring," "energetic," "guilty," and "worried") evoked by the hand-feel tactile materials and the capsaicin, as well as by participants' liking for the hand-feel tactile materials and the characteristics of the surface textures. This study provides empirical evidence of the cross-modality between hand-feel tactile sensations and capsaicin-induced oral irritation, opening new avenues for future research in this area.
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Affiliation(s)
- Ragita C Pramudya
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA
| | - Dipankar Choudhury
- Department of Mechanical Engineering, University of Arkansas, 863 W. Dickson Street, Fayetteville, AR 72701, USA; Center for Advanced Surface Engineering, University of Arkansas, Fayetteville, AR 72701, USA
| | - Min Zou
- Department of Mechanical Engineering, University of Arkansas, 863 W. Dickson Street, Fayetteville, AR 72701, USA; Center for Advanced Surface Engineering, University of Arkansas, Fayetteville, AR 72701, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA.
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3
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Getahun E, A Delele M, Gabbiye N, Workneh S, Vanierschot M. Influence of a double-stage solar tunnel dryer on the preservation of quality characteristics and the Modelling of colour variations in red chili peppers. Heliyon 2024; 10:e36857. [PMID: 39281547 PMCID: PMC11401031 DOI: 10.1016/j.heliyon.2024.e36857] [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: 12/19/2023] [Revised: 08/18/2024] [Accepted: 08/23/2024] [Indexed: 09/18/2024] Open
Abstract
In this work, the influence of two-stage solar tunnel drying on the preservation of quality attributes of both chili pepper varieties, Mareko Fana (MF) and Bako Local (BL), was studied. Both varieties were dried in different drying modalities, i.e. solar tunnel and open sun drying. The quality attributes were evaluated during the drying process using FTIR and spectrophotometry techniques. Different colour evolution models were implemented and a suitable model was selected. The results showed that after drying of the Mareko Fana chili variety, the lightness retention was found in the range of 81 %-89 %, the redness retention between 25 % and 42 % and the yellowness retention between 14 % and 38 %. For the Bako Local variety, the values were in the range of 78 %-82 %, 42 %-60 % and 36 %-55 %, respectively. The first order model gave a higher correlation coefficient (R2 > 0.96), which indicated the suitability of the model for predicting the color variation for both varieties. The volatile aromatic compounds in the chili peppers were greatly lost during open sun drying, while solar tunnel drying maintained these compounds for both varieties. However, during the solar tunnel drying process, a significant amount of alkyl halides or alkyl-chlorides were lost. The amount of dihydrocapsaicin and capsaicin from the chili peppers ranged from 10,172 μg/kg to 16,313 μg/kg and 16,676 μg/kg to 27,189 μg/kg for both dihydrocapsaicin and capsaicin, respectively. In tunnel, open-air, and uncontrolled open-air solar drying, the MF chili variety lost copsaicinoid content by 3.4 %, 14.8 %, and 38.3 %, respectively; in the BL variety, comparable losses were 1.8 %, 4.4 %, and 13.6 %. A minimum loss of ascorbic acids was recorded during solar tunnel drying. The results showed that well-designed double stage solar tunnel dryers are important for effective drying processes that preserve quality attributes of the chili pepper.
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Affiliation(s)
- Eshetu Getahun
- Bahir Dar Energy Center, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Mulugeta A Delele
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Nigus Gabbiye
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Solomon Workneh
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Maarten Vanierschot
- KU Leuven, Department of Mechanical Engineering, Leuven, Belgium
- Material Science, Innovation and Modelling (MaSIM), North-West University, Mmabatho, South Africa
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4
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Bodur SE, Bodur S, Ayyıldız MF, Günkara ÖT, Dikmen Y, Doru ES, Bakırdere S. Determination of capsaicin at trace levels in different food, biological and environmental samples by quadruple isotope dilution-gas chromatography mass spectrometry after its preconcentration. J Chromatogr A 2024; 1731:465147. [PMID: 39038417 DOI: 10.1016/j.chroma.2024.465147] [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: 05/17/2024] [Revised: 07/01/2024] [Accepted: 07/04/2024] [Indexed: 07/24/2024]
Abstract
Despite the therapeutic properties of capsaicin for some diseases, it shows some side effects for human health. The goal of this study was to develop a precise and accurate analytical strategy for the trace determination of capsaicin in different food, biological and environmental samples including pepper, saliva and wastewater by gas chromatography-mass spectrometry (GC-MS) after spraying-based fine droplet formation-liquid phase microextraction (SFDF-LPME) and quadruple isotope dilution (ID4) method. Acetic anhydride was used as derivatizing agent, and the extraction method was used to enrich the analyte derivative to reach low detection limits. Under the optimum conditions, limit of detection (LOD) and limit of quantitation (LOQ) were determined to be 0.33 and 1.10 µg/kg, respectively. Percent recoveries calculated for SFDF-LPME-GC-MS method ranged between 84.1 and 131.7 %. After the application of ID4-SFDF-LPME-GC-MS method, percent recoveries were obtained in the range of 94.9 and 104.0 % (%RSD ≤ 2.8) for the selected samples. It is obvious that the isotope dilution-based method provided high accurate and precise results due to the elimination of errors during the derivatization, extraction and measurement steps.
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Affiliation(s)
- Sezin Erarpat Bodur
- Yıldız Technical University, Department of Chemistry, 34220 İstanbul, Türkiye
| | - Süleyman Bodur
- Yıldız Technical University, Department of Chemistry, 34220 İstanbul, Türkiye; İstinye University, Faculty of Pharmacy, Department of Analytical Chemistry, 34010 İstanbul, Türkiye; İstinye University, Scientific and Technological Research Application and Research Center, 34010 İstanbul, Türkiye
| | - Merve Fırat Ayyıldız
- Yıldız Technical University, Department of Chemistry, 34220 İstanbul, Türkiye; Neutec Pharmaceutical, Yıldız Technical University Teknopark, 34220, İstanbul, Türkiye
| | - Ömer Tahir Günkara
- Yıldız Technical University, Department of Chemistry, 34220 İstanbul, Türkiye
| | - Yaren Dikmen
- Yıldız Technical University, Department of Chemistry, 34220 İstanbul, Türkiye
| | - Esra Sultan Doru
- Yıldız Technical University, Department of Chemistry, 34220 İstanbul, Türkiye; Neutec Pharmaceutical, Yıldız Technical University Teknopark, 34220, İstanbul, Türkiye
| | - Sezgin Bakırdere
- Yıldız Technical University, Department of Chemistry, 34220 İstanbul, Türkiye; Turkish Academy of Sciences (TÜBA), Vedat Dalokay Street, No: 112, 06670, Çankaya, 06670, Ankara, Türkiye.
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Azmeraw Mossie B, Sheferie MB, Abebe TD, Abedalla MK. Effect of blended NPS fertilizer and cattle manure on soil property and hot pepper productivity in Jabi Tehnan Ethiopia. Heliyon 2024; 10:e35504. [PMID: 39170350 PMCID: PMC11336749 DOI: 10.1016/j.heliyon.2024.e35504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 07/24/2024] [Accepted: 07/30/2024] [Indexed: 08/23/2024] Open
Abstract
Hot pepper is one of the most important spice vegetable crops in Ethiopia and is widely cultivated for dry pod production. However, its productivity is low in Ethiopia due to degraded soil fertility and an unbalanced nutrient supply in the soil. An experiment was conducted to evaluate the effect of NPS fertilizer and cattle manure (CM) on soil chemical properties and hot pepper dry pod yield under irrigation in Jabi Tehnan. This experiment was arranged in factorial combinations of four NPS fertilizer (0, 100, 200, and 300 kg ha-1) and four CM (0, 5, 10, and 15 t ha-1) levels in a randomized complete block design with three replicates. Soil chemical properties, hot pepper phenology, growth, yield, and yield-related traits were recorded and analyzed using SAS software version 9.4. The main and interaction effects of NPS and CM fertilizers had a significant effect on soil chemical properties, hot pepper phenology, growth, yield, and yield-related traits. The combination of NPS fertilizer and CM significantly increased soil chemical properties and hot pepper traits. However, soil chemical properties and hot pepper yield traits showed a somewhat decreasing trend as the combination levels of two fertilizers further increased. The highest marketable (2.90 t ha-1) and total dry pod yield (2.99 t ha-1) were produced at the combination of 200 kg NPS ha-1 and 15 t CM ha-1. However, the partial budget analysis showed that the combination of 200 kg NPS ha-1 and 10 t CM ha-1 had the highest net benefit with an acceptable MRR and can be recommended for profitable hot pepper dry pod production in the study area. However, the experiment was limited to a single location and variety; it should be repeated at multiple locations over the seasons to make a strong recommendation.
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Affiliation(s)
- Bekele Azmeraw Mossie
- Department of Horticulture, College of Agriculture and Natural Resources, Salale University, P.O.B. 245, Salale/Fiche, Ethiopia
| | - Mekuria Bereded Sheferie
- Department of Horticulture, College of Agriculture and Natural Resources, Salale University, P.O.B. 245, Salale/Fiche, Ethiopia
| | - Tiegist Dejene Abebe
- Department of Plant Science, College of Agriculture and Environmental Science, Bahir Dar University, P.O.B.79, Bahir Dar, Ethiopia
| | - Muhajer Kedir Abedalla
- Department of Horticulture, College of Agriculture and Natural Resources, Salale University, P.O.B. 245, Salale/Fiche, Ethiopia
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Cheng Z, Wen ZF, Liu ZF, Zhang Y, Zhou Y, Feng XS. Capsaicinoids in Food: An Update on Pretreatment and Analysis Methods since 2010. Crit Rev Anal Chem 2024; 54:73-92. [PMID: 35320052 DOI: 10.1080/10408347.2022.2054269] [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] [Indexed: 10/18/2022]
Abstract
Capsaicinoids, whose basic chemical structure is the vanilla amide of n-nonanoic acid, are responsible for chili pepper fruits' spicy flavor (pungency) and multiple pharmacological actions. Capsaicinoids are widely used to produce intense flavor food additives due to their sensory attributes of pungency, aroma, and color. To ensure strict quality control for capsaicinoids and maximize their positive effects, valid and sensitive pretreatment and determination methods are urgently needed. Consequently, this review provides a comprehensive summary of capsaicinoids' preparation and analytical technologies in food samples. Pretreatment techniques mainly include liquid-liquid extraction, solid-phase extraction, solid-phase microextraction, and dispersive solid-phase microextraction, among others. Detection methods include liquid chromatography coupled with different detectors, gas chromatography, electrochemical sensor methods, capillary electrophoresis, etc. Furthermore, the advantages and disadvantages of various pretreatment and analytical methods are compared and discussed. Thus, the present paper has attempted to shed light on novel and traditionalpretreatment methods and determination approaches and provided proper comments about their new developments and applications.
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Affiliation(s)
- Zheng Cheng
- School of Pharmacy, China Medical University, Shenyang, China
| | - Zhi-Feng Wen
- Department of Neurosurgery, The First Affiliated Hospital of China Medical University, Shenyang, China
| | - Zhi-Fei Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
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Shao XT, Wang YS, Zhao YT, Lin JG, Pei W, Guo MX, Wang DG. Taste traces: Capsaicin and sweeteners as anthropogenic markers in municipal wastewater. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 912:169194. [PMID: 38070568 DOI: 10.1016/j.scitotenv.2023.169194] [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: 10/05/2023] [Revised: 12/06/2023] [Accepted: 12/06/2023] [Indexed: 12/19/2023]
Abstract
Dietary-derived substances possess significant potential as anthropogenic markers owing to the large consumption and different intake habit. To investigate and evaluate such markers, wastewater samples from 35 wastewater treatment plants across 29 Chinese cities were collected to analyze artificial sweeteners (acesulfame and cyclamate) and natural spicy compounds (capsaicin and dihydrocapsaicin). Acesulfame (mean: 14.6 μg/L), cyclamate (mean: 24.3 μg/L), and capsaicin (mean: 101 ng/L) can be further investigated as anthropogenic markers due to their high detection frequency at high concentrations. Spatial use patterns revealed that acesulfame (5.31 g/d/1000 inhabitants (inh)) and cyclamate (8.16 g/d/1000 inh) use in northern China notably surpassed that in southern China (1.79 g/d/1000 inh and 3.23 g/d/1000 inh, p < 0.05). Conversely, chili pepper use was significantly higher (p < 0.05) in southern China (6702 g/d/1000 inh) than in northern China (2751 g/d/1000 inh), signifying a preference for sweetness in the northern regions and a predilection for spiciness in the southern regions. The total annual use of acesulfame (1842 t), cyclamate (3110 t), and chili (18.4 million tonnes) in China was estimated by this study, which was close to the national statistical production. In addition, sweetener use was negatively associated with the elderly population ratio, suggesting that the elderly population might not consume sweet foods. This study reveals the dietary sources of anthropogenic markers, highlighting the need for further research on the environmental implications of such markers.
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Affiliation(s)
- Xue-Ting Shao
- College of Environmental Science and Engineering, Dalian Maritime University, No. 1 Linghai Road, Dalian 116026, China
| | - Yan-Song Wang
- College of Environmental Science and Engineering, Dalian Maritime University, No. 1 Linghai Road, Dalian 116026, China
| | - Yue-Tong Zhao
- College of Environmental Science and Engineering, Dalian Maritime University, No. 1 Linghai Road, Dalian 116026, China
| | - Jian-Guo Lin
- College of Environmental Science and Engineering, Dalian Maritime University, No. 1 Linghai Road, Dalian 116026, China
| | - Wei Pei
- College of Environmental Science and Engineering, Dalian Maritime University, No. 1 Linghai Road, Dalian 116026, China
| | - Ming-Xing Guo
- College of Environmental Science and Engineering, Dalian Maritime University, No. 1 Linghai Road, Dalian 116026, China
| | - De-Gao Wang
- College of Environmental Science and Engineering, Dalian Maritime University, No. 1 Linghai Road, Dalian 116026, China.
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Ksh V, Anand V, Rana VS, Mishra J, Kumar M, Upadhyay N, Kaur C. Unleashing the bioactive potential of Capsicum chinense cv Bhut Jolokia: a comparison of microwave- and ultrasound-mediated extraction techniques for lipophilic capsaicin. Nat Prod Res 2023:1-10. [PMID: 37787031 DOI: 10.1080/14786419.2023.2260066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Accepted: 09/10/2023] [Indexed: 10/04/2023]
Abstract
This study investigated the extraction of capsaicin from Capsicum chinense cv Bhut Jolokia using rice bran oil (RBO) as a 'green solvent' via microwave- and ultrasound-mediated techniques (MME and UME) as an alternative to hazardous organic solvents. Extraction conditions were optimised using MME at 180 and 300 W for 2 and 8 min and UME at 300 and 400 W for 10 and 30 min. The maximum capsaicin yield obtained was 12.47 mg/mL, with a corresponding gamma oryzanol content of 8.46 mg/mL. The peroxide value of the extract (capsaicin-infused RBO) was found to be within permissible limits as per Codex Alimentarius specifications. Results strongly suggest the potential of RBO as a novel solvent for extraction of capsaicin. The capsaicin-enriched oil can be used as a functional food ingredient due to its health-promoting properties.
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Affiliation(s)
- Vikono Ksh
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Vishnu Anand
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Virendra Singh Rana
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Jigni Mishra
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Neelam Upadhyay
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
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Gulzar A, Malik A, Malik G, Hussain K, Nazir N, Aabidi I, Gani U, Hami A, Mahajan R, Bangroo S, Zargar SM. Identification of novel SNPs in Pun1 locus for pungency in Capsicum species. Mol Biol Rep 2023; 50:7571-7579. [PMID: 37515708 DOI: 10.1007/s11033-023-08691-z] [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: 11/13/2022] [Accepted: 07/18/2023] [Indexed: 07/31/2023]
Abstract
BACKGROUND Capsaicin and its analogues known as capsaicinoids are the principal sources of pungency in Capsicum spp. In this study, characterization of North-West Himalayan chilli germplasm and commercial landraces of different Indian states known for different pungency-color combinations was done based on capsaicin concentration. Moreover, molecular variation in pungency among high, medium and mild/not pungent Capsicum spp., especially those adapted to North-West Himalayas were elucidated. METHODS AND RESULTS Forty-nine genotypes of chilli comprising breeding lines of Kashmiri origin, commercial landraces of Southern Indian origin and one of the world's hottest chilli Bhut Jolokia from Nagaland state of India were used as an experimental material. Wide variation in capsaicin content was observed among the genotypes, wherein, Bhut Jolokia (Capsicum chinense) expressed the highest capsaicin content (10,500.75 µg/g). Further, molecular analysis of PunI gene was done for discovering SNPs responsible for variations in pungency. In the non-pungent Nishat-1 (Capsicum annuum var. grossum), the 650 bp DNA fragment was not amplified due to 2.5 kb deletion spanning the putative promoter and first exon of AT3. The amplified DNA product for high and medium pungent was sequencing. Sequence alignment among revealed SNPs which were further observed responsible for variations in amino acid sequence and protein structure. CONCLUSION The observed variation in protein structure might be responsible for high capsaicin production in one genotype as compared to the other and hence the protein conformation determines its interaction with the substrate.
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Affiliation(s)
- Ariza Gulzar
- Division of Vegetable Science, Faculty of Horticulture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu & Kashmir, India
| | - Ajaz Malik
- Division of Vegetable Science, Faculty of Horticulture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu & Kashmir, India.
| | - Geetika Malik
- Division of Vegetable Science and Floriculture, ICAR-Central Institute of Temperate Horticulture, Srinagar, Jammu & Kashmir, India
| | - Khursheed Hussain
- Division of Vegetable Science, Faculty of Horticulture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu & Kashmir, India
| | - Nageena Nazir
- Division of Agricultural Statistics, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shalimar, Srinagar, Jammu & Kashmir, India
| | - Ishfaq Aabidi
- Division of Genetics and Plant Breeding, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shalimar, Srinagar, Jammu & Kashmir, India
| | - Umar Gani
- CSIR, IIIM-Jammu, Jammu, Jammu & Kashmir, India
| | - Ammarah Hami
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shalimar, Srinagar, Jammu & Kashmir, India
| | - Reetika Mahajan
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shalimar, Srinagar, Jammu & Kashmir, India
| | - Shabir Bangroo
- Division of Soil Science, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shalimar, Srinagar, Jammu & Kashmir, India
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shalimar, Srinagar, Jammu & Kashmir, India.
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Chen M, Wang X, Liu Y, Li P, Wang R, Jiang L. Discoloration Investigations of Yellow Lantern Pepper Sauce ( Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. Molecules 2022; 27:molecules27207139. [PMID: 36296734 PMCID: PMC9606932 DOI: 10.3390/molecules27207139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/19/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The CIELab color values indicated that L* and C* displayed a significant decreasing trend during fermentation. After 35 days of fermentation, the total carotenoid content significantly reduced from 3446.36 to 1556.50 μg/g DW (p < 0.05), and the degradation rate was 54.84%. Among them, the total content of carotene decreased by 56.03% during fermentation, whereas the degradation rate of xanthophylls and their esters was 44.47%. According to correlation analysis, violaxanthin myristate and lutein played a pivotal role in L*, a *, b *, chroma (C*), and yellowness index (YI). Moreover, PCA analysis indicated that lactic acid and acetic acid were the important qualities affecting the stability of pigment in fermented yellow lantern pepper sauce, which might also be the inducement of the color change. This work gives additional information concerning the discoloration of yellow lantern pepper sauce during fermentation and provides theory evidence regulating and improving the sensory qualities of yellow lantern pepper sauce.
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Affiliation(s)
- Mengjuan Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xinyao Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Pao Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Correspondence: ; Tel.: +86-731-84673517
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Yap ESP, Uthairatanakij A, Laohakunjit N, Jitareerat P. Influence of hot air drying on capsaicinoids, phenolics, flavonoids and antioxidant activities of 'Super Hot' chilies. PeerJ 2022; 10:e13423. [PMID: 35637718 PMCID: PMC9147319 DOI: 10.7717/peerj.13423] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 04/20/2022] [Indexed: 01/14/2023] Open
Abstract
Hot air drying is an alternative technique to either maintain or increase bioactive compounds in agricultural products because temperatures can be controlled. The effects of different hot air oven drying temperatures and times on the physicochemical changes, bioactive compounds (capsaicinoids, phenolic and flavonoid profiles and contents) and antioxidant activities in dried 'Super Hot' chili fruits were evaluated. The chilies were dried in a hot air oven at low (60-100 °C) or high (120-160 °C) temperatures for 30, 60, 120 min and at 12-13% moisture content (MC). The main compounds presented in chili fruits were capsaicinoids, limonene, pinene, tocopherol and oleic acid, regardless of drying temperature and time. Although the total flavonoid contents decreased during the drying process, the total phenolic contents increased (38-51%), and capsaicinoids, the primary pungent compounds, increased six-times at 120-160 °C compared to the fresh chilies. The phenolic profiles showed that chlorogenic acid was the most stable and abundant amongst the nine quantified phenolic compounds. In the flavonoid profile, both rutin and quercetin can be detected at a high temperature of 160 °C, with a decreasing trend. The main pungent compounds, capsaicin and dihydrocapsaicin, were found to increase compared to the fresh chilies, especially at 12-13% wet basis (w.b.). Although the antioxidant activities (ABTS• + and DPPH•) of dried chilies at all temperatures decreased with increasing drying time, these activities were still detected. Therefore, drying chilies at 160 °C (120 min) can not only maintain the capsaicinoids, phenolics and flavonoids that can be utilized by the pharmaceutical and food industry, but can also reduce the production time.
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Affiliation(s)
- Esther Shiau Ping Yap
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
| | - Apiradee Uthairatanakij
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
| | - Natta Laohakunjit
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
| | - Pongphen Jitareerat
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
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Rhizophagus irregularis and Nitrogen Fixing Azotobacter with a Reduced Rate of Chemical Fertilizer Application Enhances Pepper Growth along with Fruits Biochemical and Mineral Composition. SUSTAINABILITY 2022. [DOI: 10.3390/su14095653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Bell pepper is an important vegetable crop containing lots of bioactive compounds. The present study was designed to improve the productivity and quality of bell pepper with the application of arbuscular mycorrhizal fungi (Rhizophagus irregularis) and plant growth-promoting bacteria (Azotobacter chroococcum) in a combination of chemical fertilizer. Five treatments consisted of 75% chemical fertilizer (T1), 100% chemical fertilizer (T2), 75% chemical fertilizer + R. irregularis (T3), 75% chemical fertilizer + A. chroococcum (T4) and 75% chemical fertilizer + R. irregularis + A. chroococcum (T5). Out of 18 morphological parameters, 11 morphometric fruit parameters were recorded in detail by a tomato analyzer. The morphological and biochemical (TSS, ascorbic acid and capsaicin content) attributes of bell pepper were recorded higher in the case of a mixed consortium of chemical fertilizers having R. irregularis and A. chroococcum. Similarly, the amount of mineral content recorded was highest after 75% chemical fertilizer + R. irregularis + A. chroococcum, followed by the treatment with only 100% chemical fertilizer. The root mycorrhization (%) and the number of spores were observed highest in 75% chemical fertilizer + R. irregularis + A. chroococcum, and there was no mycorrhization and spore formation in 75% CF, 100% CF and 75% CF+AC. The treatment involving 75% chemical fertilizer + R. irregularis + A. chroococcum proved better for pepper’s growth, yield and yield-related traits.
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Fang X, Duan R. Highly Sensitive Capsaicin Electrochemical Sensor Based on Bimetallic Metal-Organic Framework Nanocage. Front Chem 2022; 10:822619. [PMID: 35242739 PMCID: PMC8885624 DOI: 10.3389/fchem.2022.822619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 01/28/2022] [Indexed: 11/17/2022] Open
Abstract
The content of capsaicin can be used as exotic markers of kitchen recycled oil. In this study, a bimetallic MOF nanocage (FeIII-HMOF-5) was successfully prepared by a one-step solvothermal method and used for electrode modification to prepare a highly sensitive electrochemical sensor for rapid detection of capsaicin. Capsaicin could be selectively immobilized onto the FeIII-HMOF-5 surface during infiltrating adsorption, thus exhibiting very excellent sensing performance. The detection conditions of the sensor were optimized. Under optimum conditions, the electrochemical sensor can linearly detect capsaicin in the range between 1–60 μM with a detection limit of 0.4 μM. In addition, the proposed electrochemical sensor showed excellent stability and selectivity. The real sample tests indicated the proposed electrochemical sensor was comparable to conventional UV spectrophotometry.
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Ahmed IH, Ali EF, Gad AA, Bardisi A, El-Tahan AM, Abd Esadek O, El-Saadony MT, Gendy AS. Impact of plant growth regulators spray on fruit quantity and quality of pepper (Capsicum annuum L.) cultivars grown under plastic tunnels. Saudi J Biol Sci 2021; 29:2291-2298. [PMID: 35531152 PMCID: PMC9072921 DOI: 10.1016/j.sjbs.2021.11.062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/25/2021] [Accepted: 11/28/2021] [Indexed: 12/25/2022] Open
Abstract
The study aims to investigate the effect of foliar spray with three plant growth regulators (PGRs) p-Chlorophenoxyacetic acid (CPA) at 20 and 40 ppm; Gibberellic acid (GA3) at 20 and 30 ppm, 1-Naphthaleneacetic acid (NAA) at 10 and 20 ppm on the response of fruit set, yield, and fruit quality of some hot pepper cultivars (Chillina, Parbirian, Shampion, and Hyffa) grown in sandy soil under plastic tunnels as compared to the control. Spraying Chillina cultivar GA3 at 30 ppm significantly increased the number of fruits/ plant and fruit set (%), yield/plant, and total yield/fad. In addition, the contents of TSS and Vit C, furthermore, maximum capsaicin content were observed in chili fruits in both seasons. However, the interaction between Chillina cultivar and spraying with GA3 at 20 ppm ranked second in yield and quality. The interaction between Parbirian cultivars and spraying with GA3 at 20 or 30 ppm increased the number of flowers/plants in both seasons. On the other hand, the interaction between Shampion cultivar and spraying with tap water (control) gave the lowest values of the number of flowers/ plants, the number of fruits/ plant and fruit set (%), yield, and its components, and fruit quality in both seasons.
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Lidiková J, Čeryová N, Šnirc M, Vollmannová A, Musilová J, Tóthová M, Hegedȕsová A. Determination of bioactive components in selected varieties of pepper ( Capsicum L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1955922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Judita Lidiková
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Natália Čeryová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Marek Šnirc
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Alena Vollmannová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Janette Musilová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Monika Tóthová
- Department of Plant Protection, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Alžbeta Hegedȕsová
- Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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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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Synthesis, Characterization, and Assessment of a CeO 2@Nanoclay Nanocomposite for Enhanced Oil Recovery. NANOMATERIALS 2020; 10:nano10112280. [PMID: 33213039 PMCID: PMC7698500 DOI: 10.3390/nano10112280] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 01/11/2023]
Abstract
In this paper, synthesis and characterization of a novel CeO2/nanoclay nanocomposite (NC) and its effects on IFT reduction and wettability alteration is reported in the literature for the first time. The NC was characterized using scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), energy-dispersive X-ray spectroscopy (EDS), and EDS MAP. The surface morphology, crystalline phases, and functional groups of the novel NC were investigated. Nanofluids with different concentrations of 100, 250, 500, 1000, 1500, and 2000 ppm were prepared and used as dispersants in porous media. The stability, pH, conductivity, IFT, and wettability alternation characteristics of the prepared nanofluids were examined to find out the optimum concentration for the selected carbonate and sandstone reservoir rocks. Conductivity and zeta potential measurements showed that a nanofluid with concentration of 500 ppm can reduce the IFT from 35 mN/m to 17 mN/m (48.5% reduction) and alter the contact angle of the tested carbonate and sandstone reservoir rock samples from 139° to 53° (38% improvement in wettability alteration) and 123° to 90° (27% improvement in wettability alteration), respectively. A cubic fluorite structure was identified for CeO2 using the standard XRD data. FESEM revealed that the surface morphology of the NC has a layer sheet morphology of CeO2/SiO2 nanocomposite and the particle sizes are approximately 20 to 26 nm. TGA analysis results shows that the novel NC has a high stability at 90 °C which is a typical upper bound temperature in petroleum reservoirs. Zeta potential peaks at concentration of 500 ppm which is a sign of stabilty of the nanofluid. The results of this study can be used in design of optimum yet effective EOR schemes for both carbobate and sandstone petroleum reservoirs.
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Winkler TE, Feil M, Stronkman EFGJ, Matthiesen I, Herland A. Low-cost microphysiological systems: feasibility study of a tape-based barrier-on-chip for small intestine modeling. LAB ON A CHIP 2020; 20:1212-1226. [PMID: 32141461 DOI: 10.1039/d0lc00009d] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
We see affordability as a key challenge in making organs-on-chips accessible to a wider range of users, particularly outside the highest-resource environments. Here, we present an approach to barrier-on-a-chip fabrication based on double-sided pressure-sensitive adhesive tape and off-the-shelf polycarbonate. Besides a low materials cost, common also to PDMS or thermoplastics, it requires minimal (€100) investment in laboratory equipment, yet at the same time is suitable for upscaling to industrial roll-to-roll manufacture. We evaluate our microphysiological system with an epithelial (Caco-2/BBe1) barrier model of the small intestine, studying the biological effects of permeable support pore size, as well as stimulation with a common food compound (chili pepper-derived capsaicinoids). The cells form tight and continuous barrier layers inside our systems, with comparable permeability but superior epithelial polarization compared to Transwell culture, in line with other perfused microphysiological models. Permeable support pore size is shown to weakly impact barrier layer integrity as well as the metabolic cell profile. Capsaicinoid response proves distinct between culture systems, but we show that impacted metabolic pathways are partly conserved, and that cytoskeletal changes align with previous studies. Overall, our tape-based microphysiological system proves to be a robust and reproducible approach to studying physiological barriers, in spite of its low cost.
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Affiliation(s)
- Thomas E Winkler
- Division of Micro- and Nanosystems, KTH Royal Institute of Technology, Stockholm, Sweden.
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Jerga R, Rajcová A, Müllerová V, Barták P, Cankař P, Navrátil T, Skopalová J. Phospholipid modified glassy carbon electrode for determination of chili peppers pungency by ex-situ extraction voltammetry. J Electroanal Chem (Lausanne) 2020. [DOI: 10.1016/j.jelechem.2019.113790] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lavorgna M, Orlo E, Nugnes R, Piscitelli C, Russo C, Isidori M. Capsaicin in Hot Chili Peppers: In Vitro Evaluation of Its Antiradical, Antiproliferative and Apoptotic Activities. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:164-170. [PMID: 30835044 DOI: 10.1007/s11130-019-00722-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Capsaicin is a spicy capsaicinoid, produced as secondary metabolite by Capsicum fruits. This alkaloid has been used for years in folk medicine for its analgesic and antinflammatory properties although most data is referred to the raw fruit. In this study, the antiradical activity of the pure capsaicin has been studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays as well as its antiproliferative activity, using MTT assay, against two human tumour cell lines, the colorectal Caco-2 and the oesophageal OE19 cells. Furthermore, the antiproliferative activity observed on tumoral cells was compared with that of the human normal-like fibroblast cell line TelCOFS02MA. In addition, the apoptotic activity was evaluated using TUNEL assay. A higher radical scavenging activity was observed against ABTS radical cation than DPPH. Capsaicin showed also a higher cytotoxicity against cancer cells than normal-like cells with Selectivity index values greater than 2 at 72 h. Capsaicin induced apoptosis especially in OE19 cell line.
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Affiliation(s)
- Margherita Lavorgna
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Elena Orlo
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Roberta Nugnes
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Concetta Piscitelli
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Chiara Russo
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Marina Isidori
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy.
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