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Alves DR, Viana AJS, Andrade JCA, Costa MRD, Nobre DAC. Natural antioxidants: salinity atenuators and bio-stimulants. BRAZ J BIOL 2024; 84:e279415. [PMID: 39230076 DOI: 10.1590/1519-6984.279415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Accepted: 06/25/2024] [Indexed: 09/05/2024] Open
Abstract
Salinity limits the growth and productivity of crops, to reverse these effects, natural pigments with antioxidant bioactivity can be studied, such as turmeric (Curcuma longa L.) and paprika (Capsicum annum L.). Therefore, it aimed to evaluate turmeric and paprika as possible saline stress attenuators and biostimulants during germination and initial development of smooth lettuce seedlings. In the laboratory, the seeds were treated for 1 hour with a solution of paprika and turmeric at doses 0 (negative control), 1, 2, 3 and 4 g L-1, and placed on a substrate with saline solution of sodium chloride 4 g L-1 (-0,4 Mpa), and a positive control, composed of dry seeds arranged in a substrate moistened with distilled water. Physiological quality analysis were carried out, and for the dose that showed the best result (4 g L-1), the treated seeds were grown in a greenhouse, and received weekly applications via foliar with a 4 g L-1 solution for turmeric and paprika. After the crop cycle, morphometric analyzes were performed. The turmeric and paprika solutions were analyzed by High-Performance Liquid Chromatography (HPLC) to identify the presence of bioactive substances. The turmeric doses were not efficient in overcoming the effects of salinity on seeds and seedlings, which was attributed to the low solubility of turmeric in water. Paprika, although it did not provide the biostimulant effect, was efficient in attenuating the effects of excess salt, at a concentration of 4 g L-1, promoting increases in physiological quality. In HPLC, a very low signal response was noted in relation to samples composed of turmeric and paprika solutions, indicating a low percentage of soluble compounds, which compromises bioactivity, and leads to the need for further analyses using surfactants and/or other solvents with which there is greater affinity.
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Affiliation(s)
- D R Alves
- Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM, Departamento de Agronomia - DAG, Laboratório de Processamento Vegetal, Núcleo de Estudos em Tecnologias para Secagem e Armazenamento - NETSA, Diamantina, MG, Brasil
| | - A J S Viana
- Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM, Laboratório Integrado de Pesquisas Multiusuário dos Vales do Jequitinhonha e Mucuri, Diamantina, MG, Brasil
| | - J C A Andrade
- Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM, Departamento de Agronomia - DAG, Laboratório de Processamento Vegetal, Núcleo de Estudos em Tecnologias para Secagem e Armazenamento - NETSA, Diamantina, MG, Brasil
| | - M R da Costa
- Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM, Departamento de Agronomia - DAG, Núcleo de Estudos em Biotecnologia, Inovações e Melhoramento de Plantas - NEBIM, Setor de Olericultura, Diamantina, MG, Brasil
| | - D A C Nobre
- Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM, Departamento de Agronomia - DAG, Laboratório de Processamento Vegetal, Núcleo de Estudos em Tecnologias para Secagem e Armazenamento - NETSA, Diamantina, MG, Brasil
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Naseem M, Rana RM, Mahmood Ul Hassan, Khan MA, Binobead MA, Elsadek MF, Elsalahy HH, Iqbal R. High performance liquid chromatography (HPLC) based genetic diversity profiling of chilli germplasm for fruit pungency and phytochemical contents. BMC PLANT BIOLOGY 2024; 24:368. [PMID: 38711001 DOI: 10.1186/s12870-024-05055-y] [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: 03/17/2024] [Accepted: 04/22/2024] [Indexed: 05/08/2024]
Abstract
Chilli peppers are widely consumed for their pungency, as used in flavoring the food and has many pharmaceutical and medicinal properties. Based on these properties an experiment was held using 83 varieties of chilli (Hot pepper and sweet pepper) were grown in suitable environment using Augment Block design and evaluated for fruit pungency and phytochemical contents using high proficiency liquid chromatography. Analysis of variance (ANOVA) of traits showed highly significant for all traits except for fruit length and capsaicin contents. The value of Least significant increase (LSI)was ranged 0.27-1289.9 for all traits showed high variation among varieties. Highly significant correlation was found among fruit diameter to fruit weight 0.98, while moderate to high correlation was present among all traits. The most pungent genotype 24,634 was 4.8 g in weight, while the least pungent genotypes i.e. PPE-311 (32.8 g), green wonder (40.67) had higher in weight. The genotypes 24,627, 32,344, 32,368 and 1108 marked as higher number of seeds in their placental region. It was observed that chilli genotype 24,621 had maximum length with considerable high amount of pungency act as novel cultivar. Principal component analysis (PCA) showed the high variability of 46.97 for two PCs with the eigen value 2.6 and 1.63 was recorded. Biplot analysis showed a considerable variability for fruit pungency, while huge variability was found for all traits among given varieties. PPE-311, T5 and T3 are found as highly divergent for all traits. The findings of this study are instrumental for selecting parents to improve desirable traits in future chilli pepper breeding programs. It will help plant/vegetable breeders for development of highly nutrient and pungent varieties and attractive for the consumer of food sector.
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Affiliation(s)
- Misbah Naseem
- Department of Plant Breeding and Genetics, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Rashid Mehmood Rana
- Department of Plant Breeding and Genetics, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan.
| | - Mahmood Ul Hassan
- Department of Plant Breeding and Genetics, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Muhammed Azam Khan
- Department of Horticulture, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Manal Abdulaziz Binobead
- Department of Food Science and Nutrition, College of Agriculture and Food Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Mohamed Farouk Elsadek
- Department of Biochemistry, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Heba H Elsalahy
- Leibniz Centre for Agricultural Landscape Research (ZALF), Müncheberg, 15374, Germany.
| | - Rashid Iqbal
- Department of Agronomy, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan.
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Jin Z, Sheng W, Sun M, Bai D, Ren L, Wang S, Wang Z, Tang X, Ya T. Preparation of a capsaicinoids broad spectrum antibody and its application in non-enzyme immunoassay based on DMSNs@PDA@Pt. JOURNAL OF HAZARDOUS MATERIALS 2024; 466:133670. [PMID: 38309155 DOI: 10.1016/j.jhazmat.2024.133670] [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: 12/06/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
Capsaicinoids (CPCs) is a special ingredient with pungent smell in condiments, which can also be used as an exogenetic marker for kitchen waste oil. Development of immunoassay for CPCs remains a challenging due to relatively difficult preparation of the broad-spectrum antibody (Ab). In this work, a broad-spectrum polyclonal antibody (pAb) which can simultaneously recognize capsaicin (CPC), dihydrocapsaicin (DCPC), nordihydrocapsaicin (NDCPC), and N-vanillylnonanamide (N-V) is produced, and a non-enzyme immunoassay (NISA) based on this Ab, dendritic mesoporous silica nanomaterials (DMSNs), polydopamine (PDA), and high catalytic efficiency of Pt nanoparticles to prepare signal probe (DMSNs@PDA@Pt) is established. Here, the limit of detection (LOD) of NISA for CPC is as low as 0.04 μg L-1. It is worth mentioning that the LOD of the proposed NISA is at least 23 times lower than that of traditional enzyme-linked immunosorbent assay (ELISA) based on horseradish peroxidase (HRP). Moreover, the proposed NISA is applied to detect CPCs in edible oil samples, the result has good consistency with that of ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The proposed NISA based on DMSN@PDA@Pt and broad-spectrum Ab is an ideal tool for highly effective screening CPCs for kitchen waste oil abuse surveillance.
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Affiliation(s)
- Zixin Jin
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Wei Sheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Meiyi Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Dongmei Bai
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lishuai Ren
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Ziwuzhen Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xinshuang Tang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Tingting Ya
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
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Shafiee SA, Danial WH, Perry SC, Ali ZI, Mohamed Huri MA, Mohmad Sabere AS. Qualitative and Quantitative Methods of Capsaicinoids: a Mini-Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02306-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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