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Younes AH, Mustafa YF. Unveiling the Biomedical Applications of Novel Coumarins Isolated From Capsicum Annuum L. Seeds by a Multivariate Extraction Technique. Chem Biodivers 2024; 21:e202400581. [PMID: 38619505 DOI: 10.1002/cbdv.202400581] [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: 03/10/2024] [Revised: 04/15/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
For the first time, kinetic thermomagnetic extraction is a novel approach presented in this work. It required the application of four distinct variables: rotation speed (50, 75, and 100 rpm), magnetic field (0.8, 1.2, and 1.6 T), time interval (30, 60, and 90 min), and temperature (45, 55, and 65 °C). Numerous phytochemical categories were detected in the 81 crude chloroform extracts of green sweet bell pepper seeds that were collected, according to phytochemical analysis. Nine extracts were discovered to be linked to the coumarin chemical class and to have the same two extraction parameters: a 90-minute extraction duration and a 55 °C extraction temperature. To enable their coumarin contents to be chemically separated and chromatographically purified, two of these extracts containing coumarin were chosen. Four new phytocoumarins have been identified and their molecular structures distinguished using FTIR spectra, 1H-NMR, 13C-NMR, and mass analysis. By using MTT probing, it was discovered that these phytocoumarins exhibited anticancer activities against eight malignant populations and reduced oxidative stress in human SH-SY5Y populations. Similarly, the anti-inflammatory and antidiabetic properties were determined using three and two associated enzymes, respectively. The results demonstrated that the extracted phytocoumarins have exceptional oxidative stress-mitigating characteristics, ranging from 71.51 to 81.48 %, when compared to a positive control. Furthermore, they showed excellent cytotoxicity against the test malignant populations (IC50 values of 46.76-81.45 μg/ml). The isolates need to be taken into account as dual COX-2/5-LOX antagonists because they also showed a fascinating selective anti-inflammatory effect. The phytocoumarins under investigation have selectivity indices that are higher than those of the standards used, suggesting that they may have the ability to selectively block the COX2 enzyme that induces harmful inflammation. Compared to the standards, the phytocoumarins have a higher ability to block the catalytic activity of 5-LOX. This observation suggests that the phytocoumarins are powerful 5-LOX agents. Finally, they had a modest antidiabetic impact when tested against two blood-controlling enzymes. The authors came to the conclusion that the technique adopted is flexible and successful for extraction after modifying its components. Moreover, isolated phytocoumarins in general and natural-B1 in particular provide naturally derived solutions for oxidative stress and its associated diseases.
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Affiliation(s)
- Areej Hazem Younes
- Department of Pharmaceutical Chemistry, College of Pharmacy, University of Mosul, postCode/>41001, Mosul, Iraq
| | - Yasser Fakri Mustafa
- Department of Pharmaceutical Chemistry, College of Pharmacy, University of Mosul, postCode/>41001, Mosul, Iraq
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Núñez-Gómez V, González-Barrio R, Periago MJ. Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability. Antioxidants (Basel) 2023; 12:antiox12040976. [PMID: 37107351 PMCID: PMC10135553 DOI: 10.3390/antiox12040976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - María Jesús Periago
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
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Halotolerant rhizobacteria isolated from a mangrove forest alleviate saline stress in Musa acuminata cv. Berangan. Microbiol Res 2022; 265:127176. [PMID: 36088726 DOI: 10.1016/j.micres.2022.127176] [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: 10/08/2021] [Revised: 08/09/2022] [Accepted: 08/24/2022] [Indexed: 11/21/2022]
Abstract
Saline soils resulting from anthropogenic activity and climate change present a challenge to future food security. Towards addressing this, we isolated and characterized halotolerant bacteria from a Malaysian mangrove forest, and explored their effect on morpho-physiological and biochemical parameters of banana plantlets under salt stress. A total of 88 rhizobacterial and 16 endophytic bacterial isolates collected from the roots and rhizosphere of Rhizophora apiculata, Avicennia alba and Sonneratia alba, were found to tolerate up to 400 mM of sea salt. Based on best performance in multiple plant growth traits, three rhizobacterial strains RB1, RB3 and RB4 and three endophytic bacterial strains EB1, EB2 and EB3 were used for further analysis. The rhizobacterial strains were identified as Bacillus sp. and endophytic bacteria as Pseudomonas sp. based on 16 S rRNA gene sequence. SEM observation confirmed colonization of each strain on banana plantlet roots. When colonized plantlets were subjected to 90 mM salt and compared to uninoculated (control) and mock inoculated plants, improved plant growth was observed with each of the strains, especially with bacterial strains EB3 and RB3. Biochemical analysis of plantlets revealed that root colonization with EB3 and RB3 enhanced levels of plant chlorophyll (> 5-fold), carotenoid (> 2.85-fold) and proline (2.6-fold and 2.3-fold), while plantlets also showed reduced MDA content (0.45-fold and 0.51-fold), significantly reduced generation of ROS (0.23-fold and 0.47-fold) and lower levels of electrolyte leakage (0.77 and 0.51-fold). Antioxidant enzymes also showed enhanced activity with EB3 and RB3. Our results indicate that these halotolerant Bacillus and Pseudomonas strains from the mangrove have multifunctional plant growth promoting activity and can reduce salt stress in bananas. This data provides a reference for exploring halotolerant microbes from hypersaline environments to overcome salt stress in plants.
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Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant and Anthelmintic Activity. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1512505. [PMID: 35400147 PMCID: PMC8993580 DOI: 10.1155/2022/1512505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 02/21/2022] [Indexed: 11/17/2022]
Abstract
The nutritional composition and toxicity of native plants with food potential like Capsicum chacoense are important for the safe use of populations and could be used as a source for searching for new drug candidates. Infections produced by parasites such as helminths are a public health concern for many countries. The drugs used for treating these diseases are few, and the emergence of resistance is a risk. In this work, the nutritional composition, acute toxicity, antioxidant activity, and anthelmintic activity of crushed C. chacoense fruits were evaluated. The composition was analyzed by standard procedures. Antioxidant activity was evaluated using the ABTS radical and the total phenolic compound (TPC) tests. The toxicity was evaluated on Swiss albino mice by the single-DL50-dose procedure. The anthelmintic activity was tested against Eisenia foetida. The samples presented high levels of dietary fiber (47.05-49.19 g/100 g), proteins (14.43-15.60 g/100 g), and potassium (1708-1733 mg/100 g). In the samples, the absence of acute lethal effects in doses lower than 2000 mg/kg was observed. A rich composition of TPC (517.26-543.32 mg GAE/100 g sample), total carotenoids (125.72-239.57 mg/kg), β-carotene (3.29-5.60 mg/kg), and good TAC was observed (154-158 mM TEAC/g SMTC). The methanolic extracts at the doses tested (2.5 to 40 mg/mL) showed good anthelmintic activity. The presence of alkaloids was demonstrated in the methanolic extract, consistent with the levels of capsaicin (131.85 and 98.80 mg/100 g) and dihydrocapsaicin (80.75 and 63.68 mg/100 g), with significant statistical differences between samples (
). These results show that through the chemical composition of this underutilized native resource and good fruit processing procedures, the C. chacoense fruits have a great nutraceutical potential of interest for the food and pharmaceutical industries.
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Quality of Pepper Seed By-Products: A Review. Foods 2022; 11:foods11050748. [PMID: 35267381 PMCID: PMC8908976 DOI: 10.3390/foods11050748] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/01/2022] [Accepted: 03/01/2022] [Indexed: 11/18/2022] Open
Abstract
Peppers are grown all around the world, usually for fresh consumption, as well as for the industrial production of different products. Pepper (Capsicum annuum L.) seeds are mostly considered a by-product. Recent investigations have shown that pepper seeds have the potential to be a valuable source of edible oil and fiber-rich flour and protein after processing. Pepper seed oil is a high-quality edible oil according to quality analysis (nutritional, chemical, sensory and antioxidant characteristics) and is suitable as an ingredient for use in the food and nonfood industries (pharmaceutical, chemical, cosmetic industries). The literature review presented in this paper revealed the high quality of two pepper seed by-products (pepper seed oil and pepper seed flour (Capsicum annuum L.)), which could guide the food industry toward new product development based on the circular bioeconomy.
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Kim D, Park H, Cho IH. The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds. Food Sci Biotechnol 2022; 31:211-220. [PMID: 35186351 PMCID: PMC8817957 DOI: 10.1007/s10068-021-01023-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 12/01/2021] [Accepted: 12/13/2021] [Indexed: 01/12/2023] Open
Abstract
Capsaicinoids, volatile compounds, and fatty acids were analyzed in red pepper seeds to determine any changes at different roasting temperatures. The contents of capsaicin and dihydrocapsaicin decreased as roasting temperatures increased. 3-Ethyl-2,5-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-methoxy-3-(2-methylpropyl)pyrazine, 1-methylpyrrole, hexanedial, benzeneacetaldehyde, 2-acetylfuran, and butane-2,3-diol were newly detected in red pepper seeds roasted at 100 °C. Concentrations of pyrazines, pyrroles, oxygen-containing heterocyclic compounds, carbonyls, and alcohols increased rapidly in red pepper seeds as the roasting temperature increased. Such compounds could contribute roasted, grilled, and sweet odor notes to roasted red pepper seeds. Linoleic acid was the predominant fatty acid in all red pepper seeds. There were no significant differences in polyunsaturated fatty acids in red pepper seeds as roasting temperature increased. In conclusion, roasting red pepper seeds could be used in thermally processed foods because during roasting their pungency is reduced, desirable savory odors are enhanced, and the levels of polyunsaturated fatty acids remain unchanged.
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Affiliation(s)
- Dahye Kim
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - Hyeyoung Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - In Hee Cho
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
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Choi Y, Hong J, Kim BH, Ahn S. Determination of seed content in red pepper powders by
1
H NMR
and
second‐derivative FT‐IR
spectroscopy combined with statistical analyses. B KOREAN CHEM SOC 2022. [DOI: 10.1002/bkcs.12476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yuri Choi
- Department of Chemistry Chung‐Ang University Seoul South Korea
| | - Junyoung Hong
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Byung Hee Kim
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Sangdoo Ahn
- Department of Chemistry Chung‐Ang University Seoul South Korea
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RAMÍREZ-SUCRE MO, ONEY-MONTALVO JE, LOPE-NAVARRETE MC, BARRON-ZAMBRANO JA, HERRERA-CORREDOR JA, CABAL-PRIETO A, RODRÍGUEZ-BUENFIL IM, RAMÍREZ-RIVERA EDJ. Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.24121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | | | - Emmanuel de Jesús RAMÍREZ-RIVERA
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C, México; Tecnológico Nacional de México, México
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Bakpa EP, Xie J, Zhang J, Han K, Ma Y, Liu T. Influence of soil amendment of different concentrations of amino acid water-soluble fertilizer on physiological characteristics, yield and quality of "Hangjiao No.2" Chili Pepper. PeerJ 2021; 9:e12472. [PMID: 34909271 PMCID: PMC8638573 DOI: 10.7717/peerj.12472] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 10/20/2021] [Indexed: 11/20/2022] Open
Abstract
Amino acids are well known as natural stimulators of plant growth and are widely used to promote crop yield and quality. Several studies have been conducted to investigate the effects of amino acid (s) as a foliar spray on a variety of plant species. However, the effects of soil amendment of different concentrations of amino acid water-soluble fertilizer on the physiological characteristics, yield, and quality of pepper remain unclear. Following this, three experimental sets of amino acid water-soluble fertilizer in the ratio 1.8: 2.7: 3.6 kg including control (CK) were conducted in Lintao county, Gansu province. The treatments were applied through furrow method at 6 weeks after planting. The results showed that physiological characteristics of the pepper plants, such as chlorophyll a (1.35 mg g−1), and b (0.67 mg g−1), total chlorophyll (2.02 mg g−1), carotenoid (0.63 mg g−1), ETR (26.25 µmol m−2s−1), Fv/Fm (0.75), Qp (0.92) contents of the leaves were increased by the 1.8 kg treatment while NPQ (71.37%) and root activity (2185.52 µg g−1 h−1) were improved by the 3.6 kg treatment compared to the control. Fertilization with 2.7 kg of amino acid water-soluble fertilizer also had a significant influence on fruit length (25.50 cm), and yield of pepper (37.92 t ha−1) while fruit diameter (24.51 mm), firmness (5.30 kg cm−2), fresh (48.10 g) and dry (4.71 g) weights were higher in the 1.8 kg treatment compared to the control. The lowest rate of fertilizer (1.8 kg) applied again resulted in a significant increase in soluble protein (79.79%), capsaicin (5.80 mg g−1), dihydrocapsaicin (1.08 mg g−1), vitamin C (72.33%) and the essential and non-essential amino acid contents of the pepper which ranged from (235.15 to 11.16 µg g−1) and (1,605.10 to 16.63 µg g−1) respectively, while soluble sugar (9.02%) was enhanced by 3.6 kg treatment compared to the control. The findings suggest that soil amendment with low concentration of amino acid water-soluble fertilizer (1.8 kg) could be successfully used to improve the physiological characteristics and fruit quality of peppers in vegetable production.
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Affiliation(s)
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Jing Zhang
- College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Kangning Han
- College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Yufeng Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Tiandong Liu
- College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China
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10
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ICP-MS based analysis of mineral elements composition during fruit development in Capsicum germplasm. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103977] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Kahsay BN, Ziegler J, Imming P, Gebre-Mariam T, Neubert RHH, Moeller L. Free amino acid contents of selected Ethiopian plant and fungi species: a search for alternative natural free amino acid sources for cosmeceutical applications. Amino Acids 2021; 53:1105-1122. [PMID: 34106335 PMCID: PMC8241648 DOI: 10.1007/s00726-021-03008-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 05/20/2021] [Indexed: 10/26/2022]
Abstract
Free amino acids (FAAs), the major constituents of the natural moisturizing factor (NMF), are very important for maintaining the moisture balance of human skin and their deficiency results in dry skin conditions. There is a great interest in the identification and use of nature-based sources of these molecules for such cosmeceutical applications. The objective of the present study was, therefore, to investigate the FAA contents of selected Ethiopian plant and fungi species; and select the best sources so as to use them for the stated purpose. About 59 different plant species and oyster mushroom were included in the study and the concentrations of 27 FAAs were analyzed. Each sample was collected, lyophilized, extracted using aqueous solvent, derivatized with Fluorenylmethoxycarbonyl chloride (Fmoc-Cl) prior to solid-phase extraction and quantified using Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometric (LC-ESI-MS/MS) system. All the 27 FAAs were detected in most of the samples. The dominant FAAs that are part of the NMF were found at sufficiently high concentration in the mushroom and some of the plants. This indicates that FAAs that could be included in the preparations for the management of dry skin condition can be obtained from a single natural resource and the use of these resources for the specified purpose have both economic and therapeutic advantage in addition to fulfilling customer needs.
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Affiliation(s)
- Birhanu Nigusse Kahsay
- Department of Pharmaceutics and Social Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P. O. Box 9086, Addis Ababa, Ethiopia
| | - Jörg Ziegler
- Department of Molecular Signal Processing, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120, Halle (Saale), Germany
| | - Peter Imming
- Department of Medicinal Chemistry and Clinical Pharmacy, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 3, 06120, Halle (Saale), Germany
| | - Tsige Gebre-Mariam
- Department of Pharmaceutics and Social Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P. O. Box 9086, Addis Ababa, Ethiopia
| | - Reinhard H H Neubert
- Institute of Applied Dermatopharmacy, Martin Luther University Halle-Wittenberg, Weinbergweg 23, 06120, Halle (Saale), Germany
| | - Lucie Moeller
- Department of Medicinal Chemistry and Clinical Pharmacy, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 3, 06120, Halle (Saale), Germany. .,Department Centre for Environmental Biotechnology, Helmholtz Centre for Environmental Research, Permoserstr. 15, 04318, Leipzig, Germany.
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The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries. Molecules 2021; 26:molecules26020515. [PMID: 33478152 PMCID: PMC7835992 DOI: 10.3390/molecules26020515] [Citation(s) in RCA: 97] [Impact Index Per Article: 32.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/10/2021] [Accepted: 01/13/2021] [Indexed: 12/13/2022] Open
Abstract
The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.
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Roca MJ, Andreo‐Martínez P, García‐Martínez N, Almela L. Applicability of the EN 1785 Method for Detection of Paprika Irradiated with E‐Beam. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- María J. Roca
- SAIT Polytechnical University I+D+I building, Campus Muralla del Mar Cartagena 30202 Spain
| | | | | | - Luis Almela
- Department of Agricultural Chemistry Campus of Espinardo Murcia 30100 Spain
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Cvetković T, Ranilović J, Gajari D, Tomić-Obrdalj H, Šubarić D, Moslavac T, Cikoš AM, Jokić S. Podravka and Slavonka Varieties of Pepper Seeds ( Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil. Foods 2020; 9:E1262. [PMID: 32916871 PMCID: PMC7555223 DOI: 10.3390/foods9091262] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO2 extraction (SC-CO2). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka variety (CP 65.3 mg/100 g; SC-CO2 extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class.
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Affiliation(s)
- Tanja Cvetković
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Jasmina Ranilović
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Davorka Gajari
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Helena Tomić-Obrdalj
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
| | - Tihomir Moslavac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
| | - Ana-Marija Cikoš
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
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Mi S, Yu W, Li J, Liu M, Sang Y, Wang X. Characterization and discrimination of chilli peppers based on multi-element and non-targeted metabolomics analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Electrochemical determination of capsaicin in pepper samples using sustainable paper-based screen-printed bulk modified with carbon black. Electrochim Acta 2020. [DOI: 10.1016/j.electacta.2020.136628] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Liu Y, Chen Y, Wang Y, Chen J, Huang Y, Yan Y, Li L, Li Z, Ren Y, Xiao Y. Total phenolics, capsaicinoids, antioxidant activity, and α-glucosidase inhibitory activity of three varieties of pepper seeds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775646] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yida Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yulian Chen
- Department of Research and Development, Hunan Yancun Ecological Farming Technology Co., Ltd, Changsha, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Jiaxu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuxin Huang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingzi Yan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Luoming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Youhua Ren
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Bhatt K, Maheshwari DK. Bacillus megaterium Strain CDK25, a Novel Plant Growth Promoting Bacterium Enhances Proximate Chemical and Nutritional Composition of Capsicum annuum L. FRONTIERS IN PLANT SCIENCE 2020; 11:1147. [PMID: 32849705 PMCID: PMC7406793 DOI: 10.3389/fpls.2020.01147] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 07/14/2020] [Indexed: 05/21/2023]
Abstract
The present study aimed to scrutinize the effect of different cow dung bacterial treatments on the nutritional value of Capsicum annuum L. Among all treatments, seeds inoculated with Bacillus megaterium (CDK25) showed significant enhancement in various proximate constituents viz., crude fiber (3.31%), crude protein (3.84%), and ash (2.53%) as compared to control. Likewise, significant increase in different nutrient contents viz., Ca (16.26 mg/100 g), Mg (17.37 mg/100 g), P (11.91 mg/100 g), K (0.47 mg/100 g), Fe (1.37 mg/100 g), and Zn (0.21 mg/100 g) was recorded over the control. Principal component analysis data depicts a positive correlation between different treatments with variables, validating enhancement in nutritional constituents by B. megaterium (CDK25) treatment. The study suggests the application of "B. megaterium" for achieving the persistent potential for augmenting and boosting up plant biological, functional, and nutritional assets, thereby enhancing the overall edible quality of C. annuum L. along with weathering of soil minerals.
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Ma Y, Wu X, Zhao L, Wang Y, Liao X. Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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20
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Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Piñero MC, Porras ME, López-Marín J, Sánchez-Guerrero MC, Medrano E, Lorenzo P, del Amor FM. Differential Nitrogen Nutrition Modifies Polyamines and the Amino-Acid Profile of Sweet Pepper Under Salinity Stress. FRONTIERS IN PLANT SCIENCE 2019; 10:301. [PMID: 31001289 PMCID: PMC6454138 DOI: 10.3389/fpls.2019.00301] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Accepted: 02/25/2019] [Indexed: 06/09/2023]
Abstract
The horticultural industry demands high-quality resources to achieve excellence in yield and optimal revenues. Nitrogen is a pivotal nutrient to accomplish these goals for plant growth and product quality. However, competition for water in semi-arid regions can force the use of brackish waters, which can impair N uptake. The lower N uptake can be due to several reasons, such as an antagonism between ions, an absence of ATP, and/or alteration of N metabolism. The effect of supplying N asNO 3 - alone or in combination withNH 4 + , coupled with low or high salinity (8 or 20 mM NaCl), has been studied in sweet pepper fruits (Capsicum annuum L. cv. Melchor). The application ofNH 4 + at high salinity affected chromatic parameters (a∗, b∗, and C∗), while chlorophyll a and b levels declined and β-carotene increased. The concentrations of P, K, Ca, Mg, and Cu were reduced in the fruits of plants irrigated withNH 4 + . The concentration of Na was only reduced whenNH 4 + was supplied. Likewise, the concentration of total phenolics was also reduced at high salinity. However, total protein was unaffected. The amino acid profile was altered by the supply ofNH 4 + , which reduced the concentrations of histidine and phenylalanine. Moreover, the concentrations of putrescine and cadaverine were increased byNH 4 + at high salinity, whereas that of cadaverine was reduced byNH 4 + at low salinity. The observed changes in fruit quality triggered by salinity, under the conditions of this study, should be borne in mind for this crop with regard to the envisaged palliative effect of the supply of N-NH 4 + .
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Affiliation(s)
- M. C. Piñero
- Department of Crop Production and Agri-Tecnology, Murcia Institute of Agri-Food Research and Development, Murcia, Spain
| | - Manuel E. Porras
- Agricultural Research and Development Centre of Almería (IFAPA), Almería, Spain
| | - Josefa López-Marín
- Department of Crop Production and Agri-Tecnology, Murcia Institute of Agri-Food Research and Development, Murcia, Spain
| | | | - Evangelina Medrano
- Agricultural Research and Development Centre of Almería (IFAPA), Almería, Spain
| | - Pilar Lorenzo
- Agricultural Research and Development Centre of Almería (IFAPA), Almería, Spain
| | - Francisco M. del Amor
- Department of Crop Production and Agri-Tecnology, Murcia Institute of Agri-Food Research and Development, Murcia, Spain
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Kuzukiran O, Filazi A, Yurdakok-Dikmen B, Ozansoy-Cengiz G, Gurcan IS, Karabulut E, Sireli UT. The effects of aflatoxin residues on nutritional contents in ground red chili peppers (Capsicum annuum). TOXIN REV 2018. [DOI: 10.1080/15569543.2018.1532964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ozgur Kuzukiran
- Etlik Veterinary Control Central Research Institute, Ankara, Turkey
| | - Ayhan Filazi
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
| | - Begum Yurdakok-Dikmen
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
| | - Gorkem Ozansoy-Cengiz
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
| | - Ismayil Safa Gurcan
- Department of Biostatistics, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
| | - Ercan Karabulut
- Department of Medical Pharmacology, Faculty of Medicine, Yildirim Beyazit University, Ankara, Turkey
| | - Ufuk Tansel Sireli
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
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BAKARI S, DAOUD A, FELHI S, SMAOUI S, GHARSALLAH N, KADRI A. Proximate analysis, mineral composition, phytochemical contents, antioxidant and antimicrobial activities and GC-MS investigation of various solvent extracts of cactus cladode. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.20116] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Adel KADRI
- University of Sfax, Tunisia; Al Baha University, Saudi Arabia
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WANG S, SUN X, ZHOU D. Physicochemical characteristics and fibril-forming properties of collagen from paddlefish (Polyodon spathula) and globefish (Fugu flavidus) skin byproducts. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.15416] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - Xiaoqi SUN
- Yellow Sea Fisheries Research Institute, China
| | - Deqing ZHOU
- Yellow Sea Fisheries Research Institute, China
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