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Vakh C, Mallabaeva Z, Tobiszewski M. Smartphone-based digital image colorimetry for the determination of total capsaicinoid content in chili pepper extracts. Spectrochim Acta A Mol Biomol Spectrosc 2024; 315:124238. [PMID: 38593543 DOI: 10.1016/j.saa.2024.124238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 03/23/2024] [Accepted: 04/01/2024] [Indexed: 04/11/2024]
Abstract
A simple smartphone-based digital image colorimetry was proposed for the determination of total capsaicinoid content and the assessment of chili pepper pungency. The biobased solvent D-limonene was used for the first time to isolate analytes. Capsaicinoids were efficiently separated from chili pepper by solid-liquid extraction with D-limonene followed by partitioning of the analytes into the ammonium hydroxide solution to eliminate the matrix interference effect. For colorimetric detection of total capsaicinoid content, a selective chromogenic reaction was performed using Gibbs reagent (2,6-dichloroquinone-4-chloroimide). Measurements were performed using a smartphone-based setup and included image analysis with the program ImageJ. The limit of detection of the proposed procedure was 0.15 mg g-1. The intra-day repeatability did not exceed 10.0 %. The inter-day repeatability was less than 16.5 %. The comparison of the smartphone-based procedure with high-performance liquid chromatography showed satisfactory results.
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Affiliation(s)
- Christina Vakh
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Zarina Mallabaeva
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Marek Tobiszewski
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
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2
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Giordano D, Facchiano A, Minasi P, D’Agostino N, Parisi M, Carbone V. Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity. Molecules 2023; 28:6772. [PMID: 37836615 PMCID: PMC10574069 DOI: 10.3390/molecules28196772] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/14/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The affinity of specific phenolic compounds (PCs) and capsaicinoids (CAPs) present in three Capsicum annuum varieties (Friariello, Cayenne and Dzuljunska Sipka) to the transient receptor potential vanilloid member 1 (TRPV1) was investigated by integrating an analytic approach for the simultaneous extraction and analysis through high-performance liquid chromatography coupled with ion trap mass spectrometry (HPLC/ITMS) and UV detection (HPLC-UV) of PCs and CAPs and structural bioinformatics based on the protein modelling and molecular simulations of protein-ligand docking. Overall, a total of 35 compounds were identified in the different samples and CAPs were quantified. The highest content of total polyphenols was recorded in the pungent Dzuljunska Sipka variety (8.91 ± 0.05 gGAE/Kg DW) while the lowest was found in the non-pungent variety Friariello (3.58 ± 0.02 gGAE/Kg DW). Protein modelling generated for the first time a complete model of the homotetrameric human TRPV1, and it was used for docking simulations with the compounds detected via the analytic approach, as well as with other compounds, as an inhibitor reference. The simulations indicate that different capsaicinoids can interact with the receptor, providing details on the molecular interaction, with similar predicted binding energy values. These results offer new insights into the interaction of capsaicinoids with TRPV1 and their possible actions.
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Affiliation(s)
- Deborah Giordano
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Angelo Facchiano
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Paola Minasi
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Nunzio D’Agostino
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Mario Parisi
- CREA Research Centre for Vegetable and Ornamental Crops, Via Cavalleggeri 25, 84098 Pontecagnano, Italy;
| | - Virginia Carbone
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
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Sukan-Karaçağıl B, Akbulut G, Açar Y, Demirkoparan M. A Little Pepper-Upper? Systematic Review of Randomized Controlled Studies on Capsaicinoids, Capsinoids, and Exercise Performance. Int J Sport Nutr Exerc Metab 2023; 33:291-301. [PMID: 37414405 DOI: 10.1123/ijsnem.2023-0016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 07/08/2023]
Abstract
Capsaicinoids and capsinoids are bioactive compounds mostly found in peppers. Although preclinical studies have reported that these compounds can improve exercise performance due to transient receptor potential vanilloid subtype 1 (TRPV1)-mediated thermogenesis, sympathetic modulation, and releasing calcium, it is still unclear how they affect exercise performance in humans as ergogenic supplements. Conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses reporting guide 2020, this systematic review examined the ergogenic effect of capsaicinoids and capsinoids on exercise performance in healthy adults. A total of 19 randomized placebo-controlled trials were included in the study. Studies were accessed by searching five databases (PubMed, Scopus, SPORTDiscus, Web of Science, and Cochrane Library). The quality of the studies was evaluated using the Cochrane risk-of-bias assessment tool. According to the study results, 10 studies examining the effect of capsaicinoid and capsinoid supplements on exercise performance reported positive effects. Also, the effect of capsaicinoids and capsinoids on exercise performance is more pronounced in resistance training. This difference, which varies according to the type of exercise, may be due to the correlation between capsaicin transient receptor potential vanilloid subtype 1 and insulin-like growth factor-1.
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Affiliation(s)
| | - Gamze Akbulut
- Nutrition and Dietetics, Gazi University, Ankara,Turkey
| | - Yasemin Açar
- Nutrition and Dietetics, Gazi University, Ankara,Turkey
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Silva AM, Zaniboni JF, Alencar CDM, de Campos EA, Dantas AAR, Kuga MC. Fracture resistance and bonding performance after antioxidants pre-treatment in non-vital and bleached teeth. Braz Dent J 2023; 34:62-71. [PMID: 37909643 PMCID: PMC10642277 DOI: 10.1590/0103-6440202305553] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Accepted: 06/16/2023] [Indexed: 11/03/2023] Open
Abstract
This study aimed to evaluate the effect of antioxidant solutions on fracture strength and bonding performance in non-vital and bleached (38% hydrogen peroxide) teeth. One hundred and eighty dentin specimens were obtained, 60 for each test: fracture strength, hybrid layer thickness, and bond strength. The groups (n=10) were randomly composed according to post-bleaching protocol: REST - restoration, without bleaching; BL - bleaching + restoration; SA - bleaching, 10% sodium ascorbate solution, and restoration; AT - bleaching, 10% α-tocopherol solution, and restoration; CRAN - bleaching, 5% cranberry solution, and restoration; CAP - bleaching, 0.0025% capsaicin solution, and restoration. Data were analyzed with ANOVA, Kruskal-Wallis, Dunn, and Qui-Square tests (α=0.05). The highest fracture strength values were observed in REST (1508.96 ±148.15 N), without significant difference for the bleached groups (p>0.05), regardless of the antioxidant use. The hybrid layer thickness in the group that was not subjected to bleaching (REST) was significantly higher than in any other group. The bond strength in the bleached and antioxidants-treated groups (SA, AT, CRAN, CAP) has no differences with the bleached group without antioxidants (BL). Adhesive failures were predominant in the groups that did not receive the antioxidant application. In conclusion, the evaluated antioxidants did not show an effect on the fracture strength, hybrid layer thickness, or bond strength of dentin bleached after endodontic treatment. The application of 10% sodium ascorbate, 10% alpha-tocopherol, 5% cranberry, or 0.0025% capsaicin solutions is not an effective step and should not be considered for the restorative protocols after non-vital bleaching.
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Affiliation(s)
- Aryvelto Miranda Silva
- Department of Dentistry, Federal University of Juiz de Fora, Campus GV (UFJF-GV), Governador Valadares, MG, Brazil
| | - Joissi Ferrari Zaniboni
- Department of Restorative Dentistry, Araraquara Dental School, São Paulo State University (UNESP), Araraquara, SP, Brazil
| | | | - Edson Alves de Campos
- Department of Restorative Dentistry, Araraquara Dental School, São Paulo State University (UNESP), Araraquara, SP, Brazil
| | - Andrea Abi Rached Dantas
- Department of Restorative Dentistry, Araraquara Dental School, São Paulo State University (UNESP), Araraquara, SP, Brazil
| | - Milton Carlos Kuga
- Department of Restorative Dentistry, Araraquara Dental School, São Paulo State University (UNESP), Araraquara, SP, Brazil
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Jang L, Choi J, Lee S, Lee S. Protective effects of Capsicum fruits and their constituents on damage in TNF-α-stimulated human dermal fibroblasts. J Sci Food Agric 2023; 103:3701-3713. [PMID: 36325913 DOI: 10.1002/jsfa.12313] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 10/27/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Antioxidant and anti-inflammatory effects of natural products on skin cells have been proved to be effective in improving skin damage. Capsicum species contain capsaicinoids that have antioxidant and anti-inflammatory properties, and various subspecies are cultivated. In this study, the effects of four Capsicum fruits and major constituents on oxidative stress and inflammatory reactions were measured using human dermal fibroblasts (HDFs) to verify their effects on skin damage. RESULTS The inhibitory effects of nitric oxide (NO), reactive oxygen species (ROS), and prostaglandin E2 (PGE2 ) by cucumber hot pepper, red pepper (RDP), Shishito pepper (SSP), and Cheongyang pepper were determined in HDFs. RDP and SSP inhibited the production of NO, ROS, and PGE2 in tumor necrosis factor-alpha-stimulated HDFs. Additionally, SSP seeds restored tumor necrosis factor-alpha-induced increase in matrix metalloproteinase-1 and decreased procollagen I α1 (COLIA1). In high-performance liquid chromatography analysis of the capsaicinoids capsaicin (CAP) and dihydrocapsaicin (DHC), CAP was detected at a higher level than DHC in the peel and seeds of all four types of Capsicum fruits, and the total amount of capsaicinoids was the highest in SSP. CAP and DHC, which are major constituents of Capsicum fruits, also inhibited NO, ROS, and PGE2 and restored matrix metalloproteinase-1 and procollagen I α1. CONCLUSION RDP and SSP were shown to have a significant protective effect on skin damage, including oxidative stress, inflammatory reactions, and reduction of collagens. Capsaicinoids CAP and DHC were proved as active constituents. This research may provide basic data for developing Capsicum fruits as ingredients to improve skin damage, such as inflammation and skin aging. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Leeseul Jang
- Department of Plant Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Jungwon Choi
- Department of Plant Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sullim Lee
- Department of Life Science, Gachon University, Seongnam, Republic of Korea
| | - Sanghyun Lee
- Department of Plant Science and Technology, Chung-Ang University, Anseong, Republic of Korea
- BET Research Institute, Chung-Ang University, Anseong, Republic of Korea
- Natural Product Institute of Science and Technology, Anseong, Republic of Korea
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7
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Shams M, Yuksel EA, Agar G, Ekinci M, Kul R, Turan M, Yildirim E. Biosynthesis of capsaicinoids in pungent peppers under salinity stress. Physiol Plant 2023; 175:e13889. [PMID: 36905231 DOI: 10.1111/ppl.13889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/28/2023] [Accepted: 03/08/2023] [Indexed: 06/18/2023]
Abstract
The synthesis of capsaicinoids occurs in the placenta of the fruits of pungent peppers. However, the mechanism of capsaicinoids' biosynthesis in pungent peppers under salinity stress conditions is unknown. The Habanero and Maras genotypes, the hottest peppers in the world, were chosen as plant material for this study, and they were grown under normal and salinity (5 dS m-1 ) conditions. The results showed that salinity stress harmed plant growth but increased the capsaicin content by 35.11% and 37.00%, as well as the dihydrocapsaicin content by 30.82% and 72.89% in the fruits of the Maras and Habanero genotypes, respectively, at 30 days after planting. The expression analysis of key genes in capsaicinoids biosynthesis revealed that the PAL1, pAMT, KAS, and PUN1 genes were overexpressed in the vegetative and reproductive organs of pungent peppers under normal conditions. However, under salinity stress, overexpression of PAL1, pAMT, and PUN1 genes was identified in the roots of both genotypes, which was accompanied by an increase in capsaicin and dihydrocapsaicin content. The findings showed that salinity stress caused an enhancement in the capsaicin and dihydrocapsaicin contents in the roots, leaves, and fruits of pungent peppers. Nonetheless, it was found that the production of capsaicinoids is generally not restricted to the fruits of pungent peppers.
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Affiliation(s)
- Mostafakamal Shams
- Department of Plant Physiology and Biotechnology, Faculty of Biology, University of Gdansk, Gdansk, Poland
| | - Esra Arslan Yuksel
- Department of Biotechnology, Faculty of Agriculture, Atatürk University, Erzurum, 25240, Turkey
| | - Guleray Agar
- Department of Biology, Faculty of Science, Atatürk University, Erzurum, 25240, Turkey
| | - Melek Ekinci
- Department of Horticulture, Faculty of Agriculture, Atatürk University, Erzurum, 25240, Turkey
| | - Raziye Kul
- Department of Horticulture, Faculty of Agriculture, Atatürk University, Erzurum, 25240, Turkey
| | - Metin Turan
- Department of Genetic and Bioengineering, Yeditepe University, Istanbul, Turkey
| | - Ertan Yildirim
- Department of Horticulture, Faculty of Agriculture, Atatürk University, Erzurum, 25240, Turkey
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Hu X, Ayed C, Chen J, Fisk I, Yang N. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chem 2022; 386:132824. [PMID: 35509164 DOI: 10.1016/j.foodchem.2022.132824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 01/31/2022] [Accepted: 03/24/2022] [Indexed: 11/19/2022]
Abstract
Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochemical effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.
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Affiliation(s)
- Xiaoxue Hu
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ian Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Ni Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
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9
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Sun B, Chen C, Song J, Zheng P, Wang J, Wei J, Cai W, Chen S, Cai Y, Yuan Y, Zhang S, Liu S, Lei J, Cheng G, Zhu Z. The Capsicum MYB31 regulates capsaicinoid biosynthesis in the pepper pericarp. Plant Physiol Biochem 2022; 176:21-30. [PMID: 35190336 DOI: 10.1016/j.plaphy.2022.02.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/12/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
Pepper (Capsicum) are consumed worldwide as vegetables and food additives due to their pungent taste. Capsaicinoids are the bioactive compounds that confer the desired pungency to pepper fruits. Capsaicinoid biosynthesis was thought to occur exclusively in fruit placenta. Recently, biosynthesis in the pericarp of extremely pungent varieties was discovered, however, the mechanism of capsaicinoid biosynthesis regulation in the pericarp remains largely unknown. Here, the capsaicinoid contents of placenta and pericarp were analyzed. The results indicated that the Capsicum chinense pericarp accumulated a vast amount of capsaicinoids. Expression of the master regulator MYB31 and capsaicinoid biosynthesis genes (CBGs) were significantly upregulated in the pericarp in C. chinense accessions compared to accessions in other tested species. Moreover, in fruit of extremely-pungent 'Trinidad Moruga Scorpion' (C. chinense) and low-pungent '59' inbred line (C. annuum), the capsaicinoid accumulation patterns in the pericarp were consistent with expression levels of CBGs and MYB31. Silencing MYB31 in 'Trinidad Moruga Scorpion' pericarp leads to a significantly decreased CBGs transcription level and capsaicinoids content. Taken together, our results provide insights into the molecular mechanism arising from the expression of MYB31 in the pericarp that results in exceedingly hot peppers.
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Affiliation(s)
- Binmei Sun
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Changming Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jiali Song
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Peng Zheng
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Juntao Wang
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jianlang Wei
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Wen Cai
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Siping Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Yutong Cai
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Yuan Yuan
- Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005, China
| | - Shuanglin Zhang
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Shaoqun Liu
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jianjun Lei
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China; Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005, China
| | - Guoju Cheng
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China.
| | - Zhangsheng Zhu
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China.
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Das S, Sarkar S, Das M, Banik P, Bhattacharya SS. Influence of soil quality factors on capsaicin biosynthesis, pungency, yield, and produce quality of chili: An insight on Csy1, Pun1, and Pun1 2 signaling responses. Plant Physiol Biochem 2021; 166:427-436. [PMID: 34157605 DOI: 10.1016/j.plaphy.2021.06.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 06/07/2021] [Indexed: 06/13/2023]
Abstract
Hotness or pungency is the major trait of genetically diverse and economically valuable chili (Capsicum sp.) cultivars. However, little is known about the influence of soil characteristics on genetic regulation of pungency vis-à-vis capsaicin formation in endemic chilies. Hence, the present work was conducted by growing two endemic chili cultivars in two types (alluvial and lateritic) of soil. Capsaicin content, pungency, and capsaicin synthase activity were significantly greater in chilies grown in alluvial soil than in lateritic soil. Correspondingly, Csy1, the gene that encodes capsaicin synthase, was significantly upregulated in alluvial soil grown plants. Interestingly, upregulation of Pun1, the gene responsible for capsaicin accumulation in fruits, was more in lateritic soil than in alluvial soil; but pungency was inhibited in lateritic soil by the overexpression of Pun12, a recessive allele of Pun1 locus. Statistical analyses revealed that high organic C, microbial activity, and NPK status in alluvial soil were responsible for high pungency, capsaicin synthase activity, capsaicin accumulation, and suppression of Pun12. Fruit yield, dry matter, crude protein, titratable acidity, and soluble solids were also significantly high in chilies grown in alluvial soil. Therefore, we postulate that soil quality attributes play vital roles in genetic regulation of pungency, capsaicin biosynthesis, fruit yield, and produce quality of endemic chili cultivars.
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Affiliation(s)
- Subhasish Das
- Department of Environmental Science, Mizoram University (Pachhunga University College), Aizawl, 796001, India
| | - Subhasree Sarkar
- Department of Zoology, Siksha Bhavana, Visva Bharati, Santiniketan, 731 235, India
| | - Maneka Das
- Soil and Agro Bio-engineering Lab, Department of Environmental Science, Tezpur University, Tezpur, 784 028, India
| | - Pabitra Banik
- Agricultural and Ecological Research Unit, Indian Statistical Institute, Kolkata, India
| | - Satya Sundar Bhattacharya
- Soil and Agro Bio-engineering Lab, Department of Environmental Science, Tezpur University, Tezpur, 784 028, India.
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Krauß S, Becker L, Vetter W. Patterns and compound specific stable carbon isotope analysis (δ 13 C) of capsaicinoids in Cayenne chilli fruits of different ripening stages. Phytochem Anal 2021; 32:530-543. [PMID: 33029820 DOI: 10.1002/pca.3001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Capsaicinoids are alkaloids of high pungency which are exclusively formed by fruits of the genus Capsicum. Capsaicinoid content and composition of Capsicum fruits are influenced by ripening. OBJECTIVE Determination of changes in content and pattern of individual capsaicinoids in chilli pods with fruit ripening. Compound specific stable carbon isotope analysis (δ13 C values (‰), CSIA) was used for a better understanding of capsaicinoid development during fruit ripening. METHODOLOGY Cayenne chillies (Capsicum annuum) were grown in a glasshouse and harvested from different plants at four ripening stages (unripe, semi-ripe, ripe, overripe). Nine capsaicinoids (one verified by synthesis) were quantified by gas chromatography with mass spectrometry (GC-MS). For CSIA, an acetylation method for derivatising capsaicinoids was developed. RESULTS Variations in the patterns of the nine capsaicinoids were not relatable to a distinct ripening stage and also total contents varied extensively from plant to plant. However, changes in total capsaicinoid concentrations were systematic. In almost all plants, maximum values were reached in unripe fruits, then decreased to semi-ripe samples and increased again in the following ripening process. Likewise, δ13 C values of individual capsaicinoids were always by ~2‰ heavier in unripe than in semi-ripe or ripe fruits. However, direction of changes in sum-δ13 C values (‰) (taking contributions of all capsaicinoids together) could not be explained by corresponding variations in capsaicinoid concentrations. CONCLUSIONS Both quantification and δ13 C values (‰) verified the presence of ripening-related changes in the capsaicinoid content which may be caused by simultaneously proceeding reactions like synthesis, storage and degradation of capsaicinoids.
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Affiliation(s)
- Stephanie Krauß
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Laura Becker
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
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12
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Bora PK, Kemprai P, Barman R, Das D, Nazir A, Saikia SP, Banik D, Haldar S. A sensitive 1 H NMR spectroscopic method for the quantification of capsaicin and capsaicinoid: morpho-chemical characterisation of chili land races from northeast India. Phytochem Anal 2021; 32:91-103. [PMID: 32233125 DOI: 10.1002/pca.2934] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 02/11/2020] [Accepted: 03/11/2020] [Indexed: 06/10/2023]
Abstract
INTRODUCTION Proton (1 H) nuclear magnetic resonance (NMR) spectroscopy based analytical method for the quantification of capsaicin (major pungent principle of chili) has certain advantages including short data acquisition time and better structural authentication. Earlier NMR methods are associated with either of the bottlenecks such as low or lack of information on the sensitivity and scope for the quantification of total capsaicinoid. OBJECTIVE To develop a sensitive 1 H quantitative NMR (qNMR) technique for capsaicin and total capsaicinoid in dry chili and chili oleoresin and to demonstrate its applicability in a real sample set. METHOD A 1 H qNMR method was developed using benzene as the internal standard for the quantification of capsaicin (terminal methyl signal) as well as total capsaicinoid (benzyl methylene signal) in dry chili and oleoresin and validated in terms of specificity, linearity, sensitivity, accuracy and precision. RESULTS The developed 1 H qNMR method was specific, sensitive (limit of detection 4.4 μg/mL and limit of quantitation 14.8 μg/mL), linear in the range 0.083-8.33 mg/mL of capsaicin, accurate and precise. The credibility of the developed method was showcased in the morpho-chemical characterisation of commercially available 15 chili land races from northeast India. The analysis identified the land races with a wide range of capsaicin (trace to 1.49% in the dry fruit and trace to 6.21% in the oleoresin w/w) and oleoresin content (3.35-26.78% w/w). CONCLUSION The standardized 1 H qNMR method facilitated the findings of chemical basis for the selection of chili land races from this region, capable of producing high-yielding oleoresin with intended degree of pungency.
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Affiliation(s)
- Pranjit Kumar Bora
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Phirose Kemprai
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Rubi Barman
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Debabrata Das
- Advanced Computation and Data Science Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Aamir Nazir
- Toxicology & Experimental Medicine Division, CSIR-Central Drug Research Institute (CDRI), Lucknow, 226031, India
| | - Siddhartha Proteem Saikia
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Dipanwita Banik
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Saikat Haldar
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
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13
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Li D, Zhou C, Zhang J, An Q, Wu Y, Li JQ, Pan C. Nanoselenium Foliar Applications Enhance the Nutrient Quality of Pepper by Activating the Capsaicinoid Synthetic Pathway. J Agric Food Chem 2020; 68:9888-9895. [PMID: 32809823 DOI: 10.1021/acs.jafc.0c03044] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Increasing the crop quality through enhancement of plant health is a challenging task. In this study, nanoselenium (nano-Se) was sprayed on pepper leaves, and the pepper components were compared to those of selenite. It was found that nano-Se (20 mg/L) resulted in a greater performance of plant health. It increased the chlorophyll and soluble sugar levels, which could activate phenylpropane and branched-chain fatty acid pathways, as well as AT3-related enzymes and gene expressions. These led to an enhancement for the synthesis of capsaicinoids, flavonoids, and total phenols. The nano-Se treatment also significantly promoted the expression of phyto-hormones synthesis genes, and consequently increased jasmonic, abscisic, and salicylic acid levels. Proline pathway-related compounds were increased, which could decrease the malondialdehyde and hydroxyl radical levels in crops. This study shows that nano-Se activated capsaicinoid pathways by enhancing photosynthesis and raising soluble sugar levels. The capsaicinoid contents in peppers were then increased, which consequently promoted the accumulation of secondary metabolites and antioxidants.
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Affiliation(s)
- Dong Li
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Chunran Zhou
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Jingbang Zhang
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Quanshun An
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Yangliu Wu
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Jia-Qi Li
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Canping Pan
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
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14
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Huang Z, Xu R, Ge X, Cheng J. Complexation of capsaicin with hydroxypropyl-β-cyclodextrin and its analytical application. Spectrochim Acta A Mol Biomol Spectrosc 2019; 223:117278. [PMID: 31234019 DOI: 10.1016/j.saa.2019.117278] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 06/04/2019] [Accepted: 06/15/2019] [Indexed: 06/09/2023]
Abstract
Fluorescence spectra, 1H NMR, thermoanalysis and molecular modeling were used to investigate the host-guest inclusion system of hydroxypropyl-β-cyclodextrin (HPβCD) with capsaicin. Job's plot was employed to confirm a 1:2 host-guest stoichiometry. Phase solubility study indicated that the apparent stability constant was 3.76 × 106 M-2. With the enhancing fluorescence of capsaicin complexation with HPβCD, a spectrofluorimetric method approach to determine the capsaicin in bulk aqueous solution was developed. Linearity was achieved wide ranges (0.05-60 μg/mL), with low detection limit of 0.04 μg/mL, and the relative standard deviation was 1.30%. Application to the analysis of chili powder samples obtained a satisfactory recovery of 99.5-105.6%.
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Affiliation(s)
- Zheng Huang
- Animal Husbandry, Pasture and Green Agriculture Institude, Institute of Agricultural Quality Standards and Testing Technology, Gansu Academy of Agricultural Sciences, Lanzhou 730070, PR China
| | - Rui Xu
- Animal Husbandry, Pasture and Green Agriculture Institude, Institute of Agricultural Quality Standards and Testing Technology, Gansu Academy of Agricultural Sciences, Lanzhou 730070, PR China
| | - Xia Ge
- Institute of Agricultural Products Storage and Processing, Gansu Academy of Agricultural Sciences, Lanzhou 730070, PR China.
| | - Jianxin Cheng
- Institute of Agricultural Products Storage and Processing, Gansu Academy of Agricultural Sciences, Lanzhou 730070, PR China
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15
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Fayos O, Ochoa-Alejo N, de la Vega OM, Savirón M, Orduna J, Mallor C, Barbero GF, Garcés-Claver A. Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes ( Capsicum spp.) Carrying Pun1 and pAMT Alleles Related to Pungency. J Agric Food Chem 2019; 67:12219-12227. [PMID: 31613626 DOI: 10.1021/acs.jafc.9b05332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Quantification, using an accurate analytical approach, of capsinoids and capsaicinoids was performed on three chili pepper (Capsicum spp.) genotypes: "Chiltepı́n", "Tampiqueño 74", and "Bhut Jolokia" at various stages of fruit development. The accumulation of capsinoids, in all these peppers started between 10 to 20 days post-anthesis (dpa), increased and reached the highest capsinoid amount at 40 dpa, and then decreased until 60 dpa. Conversely, capsaicinoids could already be determined at 10 dpa in "Bhut Jolokia" and their accumulation pattern was different from that of the capsinoids in this genotype. The capsiate/dihydrocapsiate ratio presented a higher variation between genotypes and developmental stages than the capsaicin/dihydrocapsaicin ratio. Capsinoid ratios (4-24%) and Pun1/pAMT genotyping were determined. These results provide information on the progress of the accumulation of capsinoids in the aforementioned pungent and superhot cultivars and could support future breeding studies toward the understanding of the factors affecting their accumulation.
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Affiliation(s)
- Oreto Fayos
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética , Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional , Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato - León , 36824 Irapuato , Gto , Mexico
| | - Octavio Martínez de la Vega
- Unidad de Genómica Avanzada (UGA/LANGEBIO) , Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional , Km 9.6 libramiento norte carretera Irapuato - León , 36824 Irapuato , Gto , Mexico
| | - María Savirón
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain
| | - Jesús Orduna
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain
| | - Cristina Mallor
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences , University of Cádiz , Agrifood Campus of International Excellence (CeiA3), IVAGRO , P.O. Box 40, 11510 Puerto Real , Cádiz , Spain
| | - Ana Garcés-Claver
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
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16
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Lopez-Ortiz C, Dutta SK, Natarajan P, Peña-Garcia Y, Abburi V, Saminathan T, Nimmakayala P, Reddy UK. Genome-wide identification and gene expression pattern of ABC transporter gene family in Capsicum spp. PLoS One 2019; 14:e0215901. [PMID: 31039176 PMCID: PMC6490891 DOI: 10.1371/journal.pone.0215901] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Accepted: 04/10/2019] [Indexed: 12/21/2022] Open
Abstract
ATP-binding cassette (ABC) transporter genes act as transporters for different molecules across biological membranes and are involved in a diverse range of biological processes. In this study, we performed a genome-wide identification and expression analysis of genes encoding ABC transporter proteins in three Capsicum species, i.e., Capsicum annuum, Capsicum baccatum and Capsicum chinense. Capsicum is a valuable horticultural crop worldwide as an important constituent of many foods while containing several medicinal compounds including capsaicin and dihydrocapsaicin. Our results identified the presence of a total of 200, 185 and 187 ABC transporter genes in C. annuum, C. baccatum and C. chinense genomes, respectively. Capsaicin and dihydrocapsaicin content were determined in green pepper fruits (16 dpa). Additionally, we conducted different bioinformatics analyses including ABC genes classification, gene chromosomal location, Cis elements, conserved motifs identification and gene ontology classification, as well as profile expression of selected genes. Based on phylogenetic analysis and domain organization, the Capsicum ABC gene family was grouped into eight subfamilies. Among them, members within the ABCG, ABCB and ABCC subfamilies were the most abundant, while ABCD and ABCE subfamilies were less abundant throughout all species. ABC members within the same subfamily showed similar motif composition. Furthermore, common cis-elements involved in the transcriptional regulation were also identified in the promoter regions of all Capsicum ABC genes. Gene expression data from RNAseq and reverse transcription-semi-quantitative PCR analysis revealed development-specific stage expression profiles in placenta tissues. It suggests that ABC transporters, specifically the ABCC and ABCG subfamilies, may be playing important roles in the transport of secondary metabolites such as capsaicin and dihydrocapsaicin to the placenta vacuoles, effecting on their content in pepper fruits. Our results provide a more comprehensive understanding of ABC transporter gene family in different Capsicum species while allowing the identification of important candidate genes related to capsaicin content for subsequent functional validation.
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Affiliation(s)
- Carlos Lopez-Ortiz
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
| | - Sudip Kumar Dutta
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
- ICAR RC NEH Region, Mizoram Centre, Kolasib, Mizoram, India
| | - Purushothaman Natarajan
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
- Department of Genetic Engineering, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, India
| | - Yadira Peña-Garcia
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
| | - Venkata Abburi
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
| | - Thangasamy Saminathan
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
| | - Padma Nimmakayala
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
| | - Umesh K. Reddy
- Department of Biology, Gus R. Douglass Institute, West Virginia State University, Institute, West Virginia, United States of America
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17
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Rosas J, Martínez JO, Alonso P, Miranda R, Velasco L, Rubio-Pérez L, Pérez FJ. Alternative mass spectrometry techniques for the validation of the fragmentation pattern of capsaicin and dihydrocapsaicin. Rapid Commun Mass Spectrom 2019; 33:635-640. [PMID: 30668887 DOI: 10.1002/rcm.8388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 12/11/2018] [Accepted: 01/12/2019] [Indexed: 06/09/2023]
Abstract
RATIONALE Capsaicinoids are prevalent secondary metabolites in many natural and synthetic pharmacological compounds. To date, several soft ionization studies related to capsaicinoids have been reported; they all proposed a common fragmentation pattern based on a rearrangement of the aromatic double bonds and the fragmentation of the various positional acyl chains. However, the mechanism has never been validated by high-resolution analyses. Consequently, in this work, a validated fragmentation mechanism of the main capsaicinoids, capsaicin (1) and dihydrocapsaicin (2), is offered. METHODS In order to propose and validate a common electron ionization (EI) fragmentation mechanism for the target analytes, the following mass spectrometric methods were employed: collision-induced dissociation (CID) by means of linked scans (LS), reinforcing the methodology by high-resolution mass spectrometry (HRMS), in addition to appropriate deuterium-labeled experiments performed using gas chromatography/mass spectrometry (GC/MS) and direct analysis in real time (DART). RESULTS In a first stage, a common EI fragmentation pattern comprising two pathways was proposed for compounds 1 and 2; then, the suggested mechanism was validated by CID-LS together with HRMS complemented by DART-deuterium-labeling studies. The obtained results are indicative that the corresponding molecular ions were conveniently observed, m/z 305 and m/z 307; it is worth noting that the common base peak is in correspondence with a tropylium ion derivative (m/z 137), as a consequence of a McLafferty rearrangement. In addition to these highlighted fragments, other common ions, m/z 122 and m/z 94, and their corresponding trajectory, were confirmed using the same approach. Finally, the proposed mechanism was complementarily validated by deuterium-labeling studies, taking into account the two exchangeable hydrogens present in the phenolic and the amidic moieties. CONCLUSIONS A common validated EI fragmentation pattern for both capsaicin and dihydrocapsaicin was established using appropriated mass spectrometric methods together with convenient hydrogen/deuterium labeling. This study provides a new alternative to validate mechanisms of fragmentation of important natural products.
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Affiliation(s)
- Julieta Rosas
- Departamento de Ciencias Químicas, Facultad de Estudios Superiores Cuautitlán-UNAM, Estado de México, 54740, Mexico
| | - Joel O Martínez
- Facultad de Ciencias Químicas, Posgrado en Ciencias de Ingeniería Química-UASLP, San Luis Potosí, 78210, Mexico
| | - Pedro Alonso
- Facultad de Ciencias Químicas, Posgrado en Ciencias de Ingeniería Química-UASLP, San Luis Potosí, 78210, Mexico
| | - René Miranda
- Departamento de Ciencias Químicas, Facultad de Estudios Superiores Cuautitlán-UNAM, Estado de México, 54740, Mexico
| | - Luis Velasco
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior s/n, Ciudad Universitaria, Coyoacán, D. F., 04510, Mexico
| | - Laura Rubio-Pérez
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior s/n, Ciudad Universitaria, Coyoacán, D. F., 04510, Mexico
| | - Francisco J Pérez
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior s/n, Ciudad Universitaria, Coyoacán, D. F., 04510, Mexico
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18
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Woodman TJ, Negoescu E. A simple 1 H NMR based assay of total capsaicinoid levels in Capsicum using signal suppression in non-deuterated solvent. J Sci Food Agric 2019; 99:1765-1771. [PMID: 30226282 DOI: 10.1002/jsfa.9368] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 08/21/2018] [Accepted: 09/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The heat of Capsicum fruits is routinely assayed using high-performance liquid chromatography (HPLC) to determine capsaicin (CA) and dihydrocapsaicin (DHC) levels. The assay can be time consuming, with each HPLC run typically lasting 10 min. Nuclear magnetic resonance (NMR) is eminently suitable for quantification of fruit extracts, although it has been largely ignored for quantitative chilli analysis. The present study describes a novel approach using solvent suppression in protic solvent (i.e. non-deuterated) to quantify total capsaicinoid levels in chilli extracts. RESULTS Using solvent suppression techniques and maleic acid as an internal standard, capsaicinoid content in a series of accurately weighed standard samples was determined over a range between 40 and 720 ppm (0.13-2.35 mmolar) with high accuracy and precision. The measurement was linear over the entire range. This method was subsequently used with ten authentic Capsicum samples (seven chinense, two annuum and one baccatum) and showed an excellent correlation with the HPLC data. CONCLUSION The results of the present study confirm that NMR in non-deuterated solvent can provide a rapid and robust assessment of the pungency of capsicum fruits. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Timothy J Woodman
- Department of Pharmacy and Pharmacology, University of Bath, Bath, UK
| | - Eduard Negoescu
- Department of Pharmacy and Pharmacology, University of Bath, Bath, UK
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19
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Kim JE, Oh YJ, Song AY, Min SC. Preservation of red pepper flakes using microwave-combined cold plasma treatment. J Sci Food Agric 2019; 99:1577-1585. [PMID: 30146707 DOI: 10.1002/jsfa.9336] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/09/2018] [Accepted: 08/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Red pepper flakes are often contaminated with various microorganisms; however, any technologies aiming to decontaminate the flakes should also maintain their quality properties. This study investigated the effect of microwave-combined cold plasma treatment (MCPT) at different microwave power densities on microbial inactivation and preservation of red pepper flakes. Red pepper flake samples inoculated with spores of Bacillus cereus or Aspergillus flavus and without inoculation were subjected to MCPT at 900 W for 20 min at either low microwave power density (LMCPT, 0.17 W m-2 ) or high microwave power density (HMCPT, 0.25 W m-2 ). RESULTS The numbers of B. cereus and A. flavus spores on red pepper flakes after LMCPT and HMCPT were initially reduced by 0.7 ± 0.1 and 1.4 ± 0.3 log spores cm-2 and by 1.5 ± 0.3 and 1.5 ± 0.2 log spores cm-2 respectively and remained constant for 150 days at 25 °C. Immediately after HMCPT, the concentrations of capsaicin and ascorbic acid in the flakes were significantly lower than in untreated samples; however, no difference in concentration was detected during storage. Neither LMCPT nor HMCPT affected the antioxidant activity or color of the flakes during storage. LMCPT also did not affect the sensory properties and the concentrations of capsaicin and dihydrocapsaicin of the flakes, indicating its suitability in preserving their quality properties. CONCLUSION MCPT may provide an effective non-thermal treatment for food preservation which can improve the microbial safety and stability of red pepper flakes while maintaining intact their qualitative properties. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jung Eun Kim
- Department of Food Science and Technology, Seoul Women's University, Seoul, Republic of Korea
| | - Yeong Ji Oh
- Department of Food Science and Technology, Seoul Women's University, Seoul, Republic of Korea
| | - Ah Young Song
- Department of Food Science and Technology, Seoul Women's University, Seoul, Republic of Korea
| | - Sea C Min
- Department of Food Science and Technology, Seoul Women's University, Seoul, Republic of Korea
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Ridzuan R, Rafii MY, Mohammad Yusoff M, Ismail SI, Miah G, Usman M. Genetic diversity analysis of selected Capsicum annuum genotypes based on morphophysiological, yield characteristics and their biochemical properties. J Sci Food Agric 2019; 99:269-280. [PMID: 29851100 DOI: 10.1002/jsfa.9169] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 05/28/2018] [Accepted: 05/28/2018] [Indexed: 05/13/2023]
Abstract
BACKGROUND Assessment of the different desirable characters among chili genotypes has expanded the effective selection for crop improvement. Identification of genetically superior parents is important in assortment of the best parents to develop new chili hybrids. RESULTS This study was done to assess the hereditary assorted variety of selected genotypes of Capsicum annuum based on their morphophysiological and yield traits in two planting seasons. The biochemical properties, capsaicinoid content (capsaicin and dihydrocapsaicin), total phenolics content and antioxidant action determination of unripe and ripe chili pepper fruits were carried out in dry fruits. AVPP9813 and Kulai 907 were observed to have high fruit yields, with 541.39 and 502.64 g per plant, respectively. The most increased genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PCV) were shown by the fruit number per plant (49.71% and 66.04%, respectively). High heritability was observed in yield characters viz-à-viz fruit weight, length and girth and indicated high genetic advance. Eight groups were obtained from the cluster analysis. For the biochemical analysis, the capsaicinoid content and total phenolic content were high in Chili Bangi 3 at unripe and ripe fruit stages, while for antioxidant activity SDP203 was the highest in ripe dry fruit. CONCLUSION Higher GCV and PCV, combined with moderate to high heritability and high hereditary progress, were seen in number of fruit per plant, fruit yield per plant and fruit weight per fruit. These findings are beneficial for chili pepper breeders to select desirable quantitative characters in C. annuum in their breeding program. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Raihana Ridzuan
- Laboratory of Climate-Smart Food Crop Production, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd Y Rafii
- Laboratory of Climate-Smart Food Crop Production, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Martini Mohammad Yusoff
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Siti Izera Ismail
- Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Gous Miah
- Laboratory of Climate-Smart Food Crop Production, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Magaji Usman
- Laboratory of Climate-Smart Food Crop Production, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Koeda S, Sato K, Saito H, Nagano AJ, Yasugi M, Kudoh H, Tanaka Y. Mutation in the putative ketoacyl-ACP reductase CaKR1 induces loss of pungency in Capsicum. Theor Appl Genet 2019; 132:65-80. [PMID: 30267113 DOI: 10.1007/s00122-018-3195-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 09/20/2018] [Indexed: 05/13/2023]
Abstract
A putative ketoacyl-ACP reductase (CaKR1) that was not previously known to be associated with pungency of Capsicum was identified from map-based cloning and functional characterization. The pungency of chili pepper fruits is due to the presence of capsaicinoids, which are synthesized through the convergence of the phenylpropanoid and branched-chain fatty acid pathways. The extensive, global use of pungent and non-pungent peppers underlines the importance of understanding the genetic mechanism underlying capsaicinoid biosynthesis for breeding pepper cultivars. Although Capsicum is one of the earliest domesticated plant genera, the only reported genetic causes of its loss of pungency are mutations in acyltransferase (Pun1) and putative aminotransferase (pAMT). In this study, a single recessive gene responsible for the non-pungency of pepper No.3341 (C. chinense) was identified on chromosome 10 using an F2 population derived from a cross between Habanero and No.3341. Five candidate genes were identified in the target region, within a distance of 220 kb. A candidate gene, a putative ketoacyl-ACP reductase (CaKR1), of No.3341 had an insertion of a 4.5-kb transposable element (TE) sequence in the first intron, resulting in the production of a truncated transcript missing the region coding the catalytic domain. Virus-induced gene silencing of CaKR1 in pungent peppers resulted in the decreased accumulation of capsaicinoids, a phenotype consistent with No.3341. Moreover, GC-MS analysis of 8-methyl-6-nonenoic acid, which is predicted to be synthesized during the elongation cycle of branched-chain fatty acid biosynthesis, revealed that its deficiency in No.3341. Genetic, genomic, transcriptional, silencing, and biochemical precursor analyses performed in combination provide a solid ground for the conclusion that CaKR1 is involved in capsaicinoid biosynthesis and that its disruption results in a loss of pungency.
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Affiliation(s)
- Sota Koeda
- Faculty of Agriculture, Kindai University, Nara, Nara, 631-8505, Japan.
- Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto, 619-0218, Japan.
| | - Kosuke Sato
- Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto, 619-0218, Japan
| | - Hiroki Saito
- Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto, 619-0218, Japan
- Tropical Agriculture Research Front, Japan International Research Center for Agricultural Sciences, Ishigaki, Okinawa, 907-0002, Japan
| | - Atsushi J Nagano
- Faculty of Agriculture, Ryukoku University, Otsu, Shiga, 520-2914, Japan
| | - Masaki Yasugi
- Faculty of Engineering, Utsunomiya University, Utsunomiya, Tochigi, 321-8585, Japan
| | - Hiroshi Kudoh
- Center for Ecological Research, Kyoto University, Otsu, Shiga, 520-2113, Japan
| | - Yoshiyuki Tanaka
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
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Fayos O, Savirón M, Orduna J, Barbero GF, Mallor C, Garcés-Claver A. Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF). Food Chem 2018; 270:264-272. [PMID: 30174045 DOI: 10.1016/j.foodchem.2018.07.112] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 06/19/2018] [Accepted: 07/17/2018] [Indexed: 01/01/2023]
Abstract
A highly sensitive, selective method has been developed and validated for determination of capsiate and dihydrocapsiate for the first time using HPLC-ESI/MS(QTOF). For both capsinoids, LODs and LOQs were 0.02 and 0.05 µmol/l, respectively. The intra- and interday repeatability values (RSD %) were 0.26-0.41% for retention time, and 2.25-2.11% for peak area. Recoveries were up to 98% and 97% for capsiate and dihydrocapsiate, respectively. This method was successfully applied to quantify capsiate and dihydrocapsiate in eight pepper fruit accessions. Capsinoids were found in the range of 1.21-544.59 μg/g DW for capsiate and of 0.61-81.95 μg/g DW for dihydrocapsiate. In the 'Tabasco' accession, capsiate and dihydrocapsiate were quantified for the first time, ranging from 3.09 to 58.76 and 1.80 to 6.94 μg/g DW, respectively. Additionally, the ESI-MS/MS(QTOF) analysis has allowed the tentative identification of two other minor capsinoids by exact mass and fragmentation pattern, in the 'Bhut Jolokia' accession.
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Affiliation(s)
- Oreto Fayos
- Unidad de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain.
| | - María Savirón
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA), Facultad de Ciencias, CSIC-Universidad de Zaragoza, C/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
| | - Jesús Orduna
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA), Facultad de Ciencias, CSIC-Universidad de Zaragoza, C/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
| | - Gerardo F Barbero
- Departamento de Química Analítica. Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3). IVAGRO. Campus Universitario del Río San Pedro, P.O. Box 40, 11510 Puerto Real (Cádiz), Spain.
| | - Cristina Mallor
- Unidad de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain.
| | - Ana Garcés-Claver
- Unidad de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain.
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Maurya VK, Gothandam KM, Ranjan V, Shakya A, Pareek S. Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars. J Sci Food Agric 2018; 98:3492-3500. [PMID: 29314034 DOI: 10.1002/jsfa.8868] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Revised: 12/13/2017] [Accepted: 12/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND A randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 °C, average daily radiation 5.26 kW h m-2 and mean relative humidity 73.66% RH), hot air drying (HD) at 65 °C, microwave vacuum drying (MVD) (800 W, 5 kPa) and freeze drying (FD) (-50 °C, 5 kPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, β-carotene, color and Scoville heat unit were studied. RESULTS TPC, AA, capsaicin content, β-carotene, color and water activity were significantly affected by the drying method. FD was observed to be most efficient in minimizing the loss of color, capsaicin and β-carotene. The hotness of analyzed samples decreased in the order 'Bird's Eye' > 'Sannam S4' > 'CO-4' > 'PLR-1' > 'PKM-1' among the studied cultivars, and FD > MVD > HD > SD among the drying methods. CONCLUSION The FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | | | - Vijay Ranjan
- Cytogene Research and Development, Lucknow, Uttar Pradesh, India
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
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24
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Bogusz S, Libardi SH, Dias FF, Coutinho JP, Bochi VC, Rodrigues D, Melo AM, Godoy HT. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity. J Sci Food Agric 2018; 98:217-224. [PMID: 28573647 DOI: 10.1002/jsfa.8459] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Revised: 05/11/2017] [Accepted: 05/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. RESULTS Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var. pendulum, in two different harvest years and at two ripening stages. The bioactive compound content was dependent on harvest year, and changes in the concentration profiles were found for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g-1 fresh pepper), and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g-1 fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound content (2.46 mg g-1 fresh pepper). The total phenolic compound content was directly related to antioxidant activity. CONCLUSION Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Stanislau Bogusz
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil
| | - Silvia H Libardi
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil
| | - Fernanda Fg Dias
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Janclei P Coutinho
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Vivian C Bochi
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Daniele Rodrigues
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Arlete Mt Melo
- Horticultural Center, Agronomic Institute, Campinas, SP, Brazil
| | - Helena T Godoy
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
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25
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M S, Gaur R, Sharma V, Chhapekar SS, Das J, Kumar A, Yadava SK, Nitin M, Brahma V, Abraham SK, Ramchiary N. Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species. PLoS One 2016; 11:e0167791. [PMID: 27936081 PMCID: PMC5147997 DOI: 10.1371/journal.pone.0167791] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Accepted: 11/20/2016] [Indexed: 11/19/2022] Open
Abstract
Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North East India was recorded as the naturally occurring hottest chili in the world by the Guinness Book of World Records in 2006. Although few studies have reported variation in pungency content of this particular species, no study till date has reported detailed expression analysis of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other fruit metabolites. Therefore, the present study was designed to evaluate the diversity of fruit morphology, fruiting habit, capsaicinoids and other metabolite contents in 136 different genotypes mainly collected from North East India. Significant intra and inter-specific variations for fruit morphological traits, fruiting habits and 65 fruit metabolites were observed in the collected Capsicum germplasm belonging to three Capsicum species i.e., Capsicum chinense (Bhut jolokia, 63 accessions), C. frutescens (17 accessions) and C. annuum (56 accessions). The pungency level, measured in Scoville Heat Unit (SHU) and antioxidant activity measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay showed maximum levels in C. chinense accessions followed by C. frutescens accessions, while C. annuum accessions showed the lowest value for both the traits. The number of different fruit metabolites detected did not vary significantly among the different species but the metabolite such as benzoic acid hydroxyl esters identified in large percentage in majority of C. annuum genotypes was totally absent in the C. chinense genotypes and sparingly present in few genotypes of C. frutescens. Significant correlations were observed between fruit metabolites capsaicin, dihydrocapsaicin, hexadecanoic acid, cyclopentane, α-tocopherol and antioxidant activity. Furthermore, comparative expression analysis (through qRT-PCR) of candidate genes involved in capsaicinoid biosynthesis pathway revealed many fold higher expression of majority of the genes in C. chinense compared to C. frutescens and C. annuum suggesting that the possible reason for extremely high pungency might be due to the higher level of candidate gene(s) expression although nucleotide variation in pungency related genes may also be involved in imparting variations in level of pungency.
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Affiliation(s)
- Sarpras M
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Rashmi Gaur
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Vineet Sharma
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Sushil Satish Chhapekar
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Jharna Das
- Department of Biological Science, Gauhati University, Guwahati, Assam, India
| | - Ajay Kumar
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periya, Kasaragod, Kerala, India
| | - Satish Kumar Yadava
- Centre for Genetic Manipulation of Crop Plants, University of Delhi South Campus, Benito Juarez Road, New Delhi, India
| | - Mukesh Nitin
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Vijaya Brahma
- School of Computational and Integrative Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Suresh K. Abraham
- School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Nirala Ramchiary
- Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
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Lim J, Kim G, Mo C, Kim MS. Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper (Capsicum annuum L.) Powder by Visible and Near-Infrared Spectroscopy. Sensors (Basel) 2015; 15:27420-35. [PMID: 26528973 PMCID: PMC4701239 DOI: 10.3390/s151127420] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 10/26/2015] [Accepted: 10/26/2015] [Indexed: 11/16/2022]
Abstract
This research aims to design and fabricate a system to measure the capsaicinoid content of red pepper powder in a non-destructive and rapid method using visible and near infrared spectroscopy (VNIR). The developed system scans a well-leveled powder surface continuously to minimize the influence of the placenta distribution, thus acquiring stable and representative reflectance spectra. The system incorporates flat belts driven by a sample input hopper and stepping motor, a powder surface leveler, charge-coupled device (CCD) image sensor-embedded VNIR spectrometer, fiber optic probe, and tungsten halogen lamp, and an automated reference measuring unit with a reference panel to measure the standard spectrum. The operation program includes device interface, standard reflectivity measurement, and a graphical user interface to measure the capsaicinoid content. A partial least square regression (PLSR) model was developed to predict the capsaicinoid content; 44 red pepper powder samples whose measured capsaicinoid content ranged 13.45-159.48 mg/100 g by per high-performance liquid chromatography (HPLC) and 1242 VNIR absorbance spectra acquired by the pungency measurement system were used. The determination coefficient of validation (RV2) and standard error of prediction (SEP) for the model with the first-order derivative pretreatment method for Korean red pepper powder were 0.8484 and ±13.6388 mg/100 g, respectively.
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Affiliation(s)
- Jongguk Lim
- National Institute of Agricultural Science, Rural Development Administration, 310 Nongsaengmyeng-ro, Wansan-gu, Jeonju, Jeo1labuk-do 54875, Korea.
| | - Giyoung Kim
- National Institute of Agricultural Science, Rural Development Administration, 310 Nongsaengmyeng-ro, Wansan-gu, Jeonju, Jeo1labuk-do 54875, Korea.
| | - Changyeun Mo
- National Institute of Agricultural Science, Rural Development Administration, 310 Nongsaengmyeng-ro, Wansan-gu, Jeonju, Jeo1labuk-do 54875, Korea.
| | - Moon S Kim
- Environmental Microbiology and Food Safety Laboratory, BARC-East, Agricultural Research Service, US Department of Agriculture, 10300 Baltimore Avenue, Beltsville, MD 20705, USA.
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Mao L, Liu H, Kang L, Jiang J, Liao S, Liu G, Deng P. [Efficiency evaluation of capsaicinoids to discriminate bio-waste oils from edible vegetable oils]. Wei Sheng Yan Jiu 2014; 43:614-619. [PMID: 25199291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
OBJECTIVE To evaluate the efficiency of capsaicinoids to discriminate bio-waste oil from edible vegetable oil. METHODS 14 raw vegetable oils, 24 fried waste oils, 34 kitchen-waste oils, 32 edible non-peanut vegetable oil, 32 edible peanuts oil, 16 edible oil add flavorand and 11 refined bio-waste oils were prepared and examined for capsaicinoids including capsaicin, dihydrocapsaicin and nonylic acid vanillylamide. The detection results of the above samples were statistically tested based on sample category to assessment identify the effectiveness of the bio-waste oils with capsaicinoids. RESULTS As a indicator, capsaincin was possessed of high detection sensitivity and has the highest efficiency to discern kitchen-waste oils and refined bio-waste oils samples from edible non-peanut vegetable oil correctly. The accuracy rate of identification were 100% and 90.1% respectively. There is the background in peanut oil. CONCLUSION Capsaicin added in cooking process can be retained in the refining process and hardly be removed in the refining process. In the case of fully eliminating the background interference, capsaicinoids can effectively identify bio-waste oils and edible vegetable oil in combination.
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Iqbal Q, Amjad M, Asi MR, Ariño A. Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage. Plant Foods Hum Nutr 2013; 68:358-363. [PMID: 24081832 DOI: 10.1007/s11130-013-0386-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Studies were conducted to investigate the accumulation pattern of capsaicinoids and antioxidants such as carotenoids, ascorbic acid and phenolic compounds in three hot pepper hybrids at five different harvesting stages: immature green, mature green, color break, red ripe and dried fruit. Capsaicin and dihydrocapsaicin contents were maximum at mature green stage in both Sky Red (61.30 and 43.76 mg/100 g) and Wonder King (43.93 and 26.16 mg/100 g) hybrids, whereas Maha hybrid reached top values at color break stage (39.13 and 24.20 mg/100 g). The accumulation of total carotenoids showed an 8-fold increase from red ripe (12 mg/100 g) to dried fruit stage (96 mg/100 g), while a noticeable decline by 76 % was observed for ascorbic acid at same harvesting stages (150 vs. 36 mg/100 g, respectively). The three hot pepper hybrids showed great variations in the evolution of total phenolic contents during harvesting stages. Overall, the mature green stage was ideal to acquire maximum pungency due to capsaicinoids, while peppers at red ripe stage were best sources of ascorbic acid and dried fruits contained higher levels of total carotenoids.
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Affiliation(s)
- Qumer Iqbal
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, 38040, Pakistan,
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29
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Mohammad R, Ahmad M, Heng LY. An amperometric biosensor utilizing a ferrocene-mediated horseradish peroxidase reaction for the determination of capsaicin (chili hotness). Sensors (Basel) 2013; 13:10014-26. [PMID: 23921830 PMCID: PMC3812591 DOI: 10.3390/s130810014] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 07/27/2013] [Accepted: 08/02/2013] [Indexed: 11/17/2022]
Abstract
Chili hotness is very much dependent on the concentration of capsaicin present in the chili fruit. A new biosensor based on a horseradish peroxidase enzyme-capsaicin reaction mediated by ferrocene has been successfully developed for the amperometric determination of chili hotness. The amperometric biosensor is fabricated based on a single-step immobilization of both ferrocene and horseradish peroxidase in a photocurable hydrogel membrane, poly(2-hydroxyethyl methacrylate). With mediation by ferrocene, the biosensor could measure capsaicin concentrations at a potential 0.22 V (vs. Ag/AgCl), which prevented potential interference from other electroactive species in the sample. Thus a good selectivity towards capsaicin was demonstrated. The linear response range of the biosensor towards capsaicin was from 2.5-99.0 µM with detection limit of 1.94 µM. A good relative standard deviation (RSD) for reproducibility of 6.4%-9.9% was obtained. The capsaicin biosensor demonstrated long-term stability for up to seven months. The performance of the biosensor has been validated using a standard method for the analysis of capsaicin based on HPLC.
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Affiliation(s)
- Rosmawani Mohammad
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), 43600 Bangi, Selangor Darul Ehsan, Malaysia.
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Li Z, Wang S, Gui XL, Chang XB, Gong ZH. A further analysis of the relationship between yellow ripe-fruit color and the capsanthin-capsorubin synthase gene in pepper (Capsicum sp.) indicated a new mutant variant in C. annuum and a tandem repeat structure in promoter region. PLoS One 2013; 8:e61996. [PMID: 23637942 PMCID: PMC3630222 DOI: 10.1371/journal.pone.0061996] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2012] [Accepted: 03/18/2013] [Indexed: 11/18/2022] Open
Abstract
Mature pepper (Capsicum sp.) fruits come in a variety of colors, including red, orange, yellow, brown, and white. To better understand the genetic and regulatory relationships between the yellow fruit phenotype and the capsanthin-capsorubin synthase gene (Ccs), we examined 156 Capsicum varieties, most of which were collected from Northwest Chinese landraces. A new ccs variant was identified in the yellow fruit cultivar CK7. Cluster analysis revealed that CK7, which belongs to the C. annuum species, has low genetic similarity to other yellow C. annuum varieties. In the coding sequence of this ccs allele, we detected a premature stop codon derived from a C to G change, as well as a downstream frame-shift caused by a 1-bp nucleotide deletion. In addition, the expression of the gene was detected in mature CK7 fruit. Furthermore, the promoter sequences of Ccs from some pepper varieties were examined, and we detected a 176-bp tandem repeat sequence in the promoter region. In all C. annuum varieties examined in this study, the repeat number was three, compared with four in two C. chinense accessions. The sequence similarity ranged from 84.8% to 97.7% among the four types of repeats, and some putative cis-elements were also found in every repeat. This suggests that the transcriptional regulation of Ccs expression is complex. Based on the analysis of the novel C. annuum mutation reported here, along with the studies of three mutation types in yellow C. annuum and C. chinense accessions, we suggest that the mechanism leading to the production of yellow color fruit may be not as complex as that leading to orange fruit production.
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Affiliation(s)
- Zheng Li
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Shu Wang
- College of Horticulture and Landscape Architecture, Southwest Forest University, Kunming, Yunnan, China
| | - Xiao-Ling Gui
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiao-Bei Chang
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhen-Hui Gong
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
- * E-mail:
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Pande S, Srinivasan K. Potentiation of hypolipidemic and weight-reducing influence of dietary tender cluster bean (Cyamopsis tetragonoloba) when combined with capsaicin in high-fat-fed rats. J Agric Food Chem 2012; 60:8155-8162. [PMID: 22835261 DOI: 10.1021/jf301211c] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Soluble fiber-rich tender cluster bean pod (Cyamopsis tetragonoloba) (CB) and a combination of CB and capsaicin, a thermogenic spice compound, were evaluated for weight-reducing effect in high-fat-fed Wistar rats. Freeze-dried CB and capsaicin were included at 15 and 0.015%, respectively, in the high-fat (30%) diet for 8 weeks. Excretion of dietary fat, fat deposition in adipose, and activities of enzymes involved in lipolysis and lipogenesis were examined. CB and capsaicin additively decreased weight gain in high-fat-fed rats, without affecting feed intake. The antiobesity potential of CB was through impeding fat accumulation in adipose and enhancing fat excretion. Decrease in adipose triglyceride by the combination was higher than their individual effects and was accompanied by enhanced activity of hormone-sensitive lipase-facilitating mobilization of depot fat. Increased fecal excretion of triglycerides by the combination of CB and capsaicin was additive. Whereas the hypolipidemic effect of the combination was higher than their individual effects, the decrease in hepatic cholesterol and triglycerides produced by the combination was additve. Thus, dietary CB significantly checked weight gain and adverse changes in lipid profile in high-fat-fed condition amounting to a cardioprotective effect. These beneficial effects were potentiated by coadministration of capsaicin.
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Affiliation(s)
- Shubhra Pande
- Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore 570 020, India
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Othman ZAA, Ahmed YBH, Habila MA, Ghafar AA. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography. Molecules 2011; 16:8919-29. [PMID: 22024959 PMCID: PMC6264681 DOI: 10.3390/molecules16108919] [Citation(s) in RCA: 134] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2011] [Revised: 10/14/2011] [Accepted: 10/15/2011] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 µg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 µg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 µg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 µg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day.
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Affiliation(s)
| | - Yacine Badjah Hadj Ahmed
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +96614677126; Fax: +96614675992
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Tundis R, Loizzo MR, Menichini F, Bonesi M, Conforti F, Statti G, De Luca D, de Cindio B, Menichini F. Comparative study on the chemical composition, antioxidant properties and hypoglycaemic activities of two Capsicum annuum L. cultivars (Acuminatum small and Cerasiferum). Plant Foods Hum Nutr 2011; 66:261-269. [PMID: 21792679 DOI: 10.1007/s11130-011-0248-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The present study aimed to evaluate for the first time the phenols, flavonoids, carotenoids, capsaicin and dihydrocapsaicin content and the antioxidant and hypoglycemic properties of Capsicum annuum var. acuminatum small and C. annuum var. cerasiferum air-dried fruits. The ethanol extract of C. annuum var. acuminatum small, characterized by the major content of total poliphenols, flavonoids, carotenoids and capsaicinoids, showed the highest radical scavenging activity (IC(50) of 152.9 μg/ml). On the contrary, C. annuum var. cerasiferum showed a significant antioxidant activity evaluated by the β-carotene bleaching test (IC(50) of 3.1 μg/ml). The lipophilic fraction of both C. annuum var. acuminatum and C. annuum var. cerasiferum exhibited an interesting and selective inhibitory activity against α-amylase (IC(50) of 6.9 and 20.1 μg/ml, respectively).
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Affiliation(s)
- Rosa Tundis
- Department of Pharmaceutical Sciences, Faculty of Pharmacy and Nutrition and Health Sciences, University of Calabria, Rende, CS, Italy.
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Wahyuni Y, Ballester AR, Sudarmonowati E, Bino RJ, Bovy AG. Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: variation in health-related compounds and implications for breeding. Phytochemistry 2011; 72:1358-70. [PMID: 21514607 DOI: 10.1016/j.phytochem.2011.03.016] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2011] [Revised: 03/17/2011] [Accepted: 03/18/2011] [Indexed: 05/20/2023]
Abstract
A comprehensive study on morphology and biochemical compounds of 32 Capsicum spp. accessions has been performed. Accessions represented four pepper species, Capsicum annuum, Capsicum frutescens, Capsicum chinense and Capsicum baccatum which were selected by their variation in morphological characters such as fruit color, pungency and origin. Major metabolites in fruits of pepper, carotenoids, capsaicinoids (pungency), flavonoid glycosides, and vitamins C and E were analyzed and quantified by high performance liquid chromatography. The results showed that composition and level of metabolites in fruits varied greatly between accessions and was independent of species and geographical location. Fruit color was determined by the accumulation of specific carotenoids leading to salmon, yellow, orange, red and brown colored fruits. Levels of both O- and C-glycosides of quercetin, luteolin and apigenin varied strongly between accessions. All non-pungent accessions were devoid of capsaicins, whereas capsaicinoid levels ranged from 0.07 up to 80 mg/100g fr. wt. in fruit pericarp. In general, pungent accessions accumulated the highest capsaicinoid levels in placenta plus seed tissue compared to pericarp. The non-pungent capsaicinoid analogs, capsiates, could be detected at low levels in some pungent accessions. All accessions accumulated high levels of vitamin C, up to 200 mg/100g fr. wt. The highest vitamin E concentration found was 16 mg/100g fr. wt. Based on these metabolic data, five accessions were selected for further metabolic and molecular analysis, in order to isolate key genes involved in the production of these compounds and to assist future breeding programs aimed at optimizing the levels of health-related compounds in pepper fruit.
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Affiliation(s)
- Yuni Wahyuni
- Plant Research International, 6700 AA Wageningen, The Netherlands
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Jia X, Liu Q, Wei Y, Chen B, Chu Y, Zhang J. [Simultaneously determination of atropine sulphate, diphenhydramine hydrochloride, capsaicin and dihydrocapsaicin in pain-relieving plaster for arthritis by RP-HPLC]. Zhongguo Zhong Yao Za Zhi 2010; 35:2838-2841. [PMID: 21322943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
OBJECTIVE To establish RP-HPLC method for determination of atropine sulphate, diphenhydramine hydrochloride, capsaicin and dihydrocapsaicin in pain-relieving plaster for arthritis. METHOD The sample were separated on an Alltima C18 Column (4.6 mm x 250 mm, 5 microm) with the moblie phase of CH3 CN-0.1% H3 PO4. Flow rate was 1 mL x min(-1). The detective wavelength was set at 210 and 280 nm. Column temperature was 30 degrees C. RESULT The calibration curve for atropine sulphate, diphenhydramine hydrochloride, capsaicin and dihydrocapsaicin revealed linearity in the range of 2.01-50.25, 15.08-377.00, 5.02-125.50, 5.03-125.75 mg x L(-1), respectively. The recoveries of atropine sulphate, diphenhydramine hydrochloride, capsaicin and dihydrocapsaicin were 99.00% with RSD of 0.95%, 99.89% with RSD of 1.2%, 100.1% with RSD of 1.5% and 99.51%, with RSD of 1.4%, respectively. CONCLUSION The method is simple, rapid and accurate, which is suitable for the quality control of pain-relieving plaster for arthritis.
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Affiliation(s)
- Xiaobin Jia
- Key Laboratory of New Drug Delivery System of Chinese Meteria Medica, Jiangsu Provincial Academy of Chinese Medicine, Nanjing 210028, China.
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Ha J, Seo HY, Shim YS, Nam HJ, Seog H, Ito M, Nakagawa H. Rapid method for the determination of capsaicin and dihydrocapsaicin in Gochujang using ultra-high-performance liquid chromatography. J AOAC Int 2010; 93:1905-1911. [PMID: 21313819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A sensitive and specific heating block method coupled with ultra-HPLC (u-HPLC) was developed for the analysis of capsaicin in Gochujang and validated by comparing with a conventional HPLC (AOAC Method 995.03). The method validation parameters yielded good results, including linearity, precision, accuracy, and recovery. The u-HPLC separation was performed on a reversed C18 column (50 x 2 mm id, particle size 2 microm), followed by fluorescence detection (excitation 280 nm, emission 325 nm). Methanol was used as the extracting solvent, and the amount of sample taken was approximately 0.2 g; the optimum amount of extraction solvent and extraction time were 15 mL and 1 h, respectively. The recovery of capsaicin in Gochujang was more than 93%, and the LOD and LOQ of the u-HPLC analysis were 0.05 and 0.16 microg/g for capsaicin and 0.05 and 0.16 microg/g for dihydrocapsaicin. The calibration graphs for capsaicin and dihydrocapsaicin were linear from 0.2 to 10.0 microg/mL for u-HPLC. The interday and intraday precisions (RSD values) were < 6.27%.
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Affiliation(s)
- Jaeho Ha
- Korea Food Research Institute, Food Analysis Center, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi, 463-746, Republic of Korea.
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Antonious GF, Lobel L, Kochhar T, Berke T, Jarret RL. Antioxidants in Capsicum chinense: variation among countries of origin. J Environ Sci Health B 2009; 44:621-626. [PMID: 20183071 DOI: 10.1080/03601230903000727] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The main objective of this investigation was to evaluate fruits of C. chinense accessions for their concentration of beta -carotene, ascorbic acid, and phenols for use as parents in breeding for these phytochemicals. Mature fruits of 63 accessions of C. chinense originally acquired from Belize, Brazil, Colombia, Ecuador, Mexico, Peru, Puerto Rico, and the United States were analyzed for their chemical composition. Fruits of C. chinense accessions PI-152452 (Brazil) and PI-360726 (Ecuador) contained the greatest concentrations of ascorbic acid (1.2 and 1.1 mg g(-1) fresh fruit, respectively), while PI-438648 (Mexico) contained the greatest concentration of total phenols content (349 micro g g(-1) fresh fruit) among the other 63 accessions tested. Accession PI-355817 from Ecuador contained the greatest concentrations of beta -carotene (8 mg g(-1)fresh fruit). These accessions were identified as potential candidates for mass production of antioxidants with health-promoting properties.
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Affiliation(s)
- George F Antonious
- Land Grant Program, Department of Plant and Soil Science, Kentucky State University, Frankfort, Kentucky 40601, USA.
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Singh S, Jarret R, Russo V, Majetich G, Shimkus J, Bushway R, Perkins B. Determination of capsinoids by HPLC-DAD in capsicum species. J Agric Food Chem 2009; 57:3452-3457. [PMID: 19415923 DOI: 10.1021/jf8040287] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Capsicum fruits contain a newly discovered phytochemical called capsinoids. Because little is known about the quantities of these compounds in both sweet and pungent pepper fruits, a high-performance liquid chromatography (HPLC) method was developed to identify and quantify the capsinoids (naturally present E-capsiate and dihydrocapsiate) utilizing fruit obtained from a variety of Capsicum spp. in the U.S. Department of Agriculture's Capsicum germplasm collection. Capsinoids were extracted with acetonitrile, filtered, and analyzed using an HPLC system equipped with a C(18) monolithic column, gradient pump, and diode array detector. The elution solvents were acetonitrile and water (60:40) with an isocratic flow rate of 1.0 mL/min. Forty-nine samples representing distinct morphotypes of four cultivated species ( C. annuum var. annuum, C. annuum var. glabriusculum, C. baccatum , C. chinense , and C. frutescens ) contained detectable levels (11-369 microg/g) of E-capsiate quantified at a wavelength of 280 nm. Nine of the E-capsiate-containing samples also had dihydrocapsiate (18-86 micro/g). Gas chromatography with a mass spectrometry detector (GC-MS) confirmed the presence of these compounds in the Capsicum spp.
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Affiliation(s)
- Satyavan Singh
- Department of Food Science and Human Nutrition, 5735 Hitchner Hall, University of Maine, Orono, Maine 04469-5735, USA
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Antonious GF, Kochhar TS. Mobility of heavy metals from soil into hot pepper fruits: a field study. Bull Environ Contam Toxicol 2009; 82:59-63. [PMID: 18758679 DOI: 10.1007/s00128-008-9512-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2008] [Accepted: 08/07/2008] [Indexed: 05/26/2023]
Abstract
Capsaicin and dihydrocapsaicin contribute to pungency as well as having health-promoting properties, in peppers. Twenty-three genotypes (four spp.) of hot pepper from the USDA germplasm collection were grown in the field to identify accessions having increased concentrations of these two compounds and determine the concentrations of heavy metals, in mature fruits. Concentrations and relative proportions of capsaicin, dihydrocapsaicin, and seven heavy metals varied between and within pepper species. Plant Introduction 547069 (C. annuum) contained the greatest concentrations of the two pungent compounds. Fruits of PI-439381 and PI-267729 (C. baccatum) accumulated the greatest concentrations of Pb, while PI-246331 (C. annuum) accumulated the greatest concentration of Cd among accessions tested.
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Affiliation(s)
- G F Antonious
- Department of Plant and Soil Science, Land Grant Program, 218 Atwood Research Center, Kentucky State University, Frankfort, KY 40601, USA.
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Mueller-Seitz E, Hiepler C, Petz M. Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages. J Agric Food Chem 2008; 56:12114-21. [PMID: 19049315 DOI: 10.1021/jf802385v] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
The content of capsaicinoids differs widely in fruits of an individual plant. This is shown for Capsicum annuum var. Cayenne and var. DeArbol and Capsicum frutescens var. Hot Siberian, respectively. Three age groups, (i) very young, (ii) medium age, and (iii) older fruits, were studied. A consistent dependence on the node position on the plant for fruit weight and capsaicinoid content of the individual fruits was not observed. These traits do not develop concomitantly and are influenced differently by environmental factors. Therefore, the expression as capsaicinoid content per fruit leads to a different conclusion than a comparison of concentration values (mg/kg). This is exemplified for C. frutescens var. Hot Siberian grown in two consecutive years with fruits of lower fruit weight but the same capsaicinoid accumulation in the second year. Higher values for pungency (expressed as mg/kg) would have been the result from the analysis of bulked material. The fatty acid pattern of capsaicinoids is uniform for all fruits from one plant, irrespective of the large variation of total capsaicinoid content.
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Affiliation(s)
- Erika Mueller-Seitz
- Department of Food Chemistry, University of Wuppertal, D-42097 Wuppertal, Germany
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Thiele R, Mueller-Seitz E, Petz M. Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids. J Agric Food Chem 2008; 56:4219-4224. [PMID: 18489121 DOI: 10.1021/jf073420h] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Capsaicin is a molecule unique to fruits from the genus Capsicum. It is responsible for the pungent sensation and displays valuable pharmacological properties. Despite the fruits' economic importance and decades of research, the regulation of the content of capsaicinoids in individual fruits is not completely elucidated, and no agricultural cultivation of chili of defined pungency is assured. Precursor candidates of the fatty acid moiety of the capsaicinoids, especially for the unique 8-methyl- trans-6-nonenoic acid, were examined. Thioesters, acyl-ACP and acyl-CoA, were isolated from the placenta of Capsicum fruits by means of DEAE-Sepharose chromatography, selectively converted to the corresponding N-butylamides, and analyzed by GC-MS. Fatty acid moieties characteristic for capsaicinoids were identified. In two different varieties ( Capsicum chinense var. Habanero orange and Capsicum annuum var. Jalapeno) it was shown that the fatty acid pattern corresponds to the distribution pattern of the capsaicinoids formed up to this time. The acyl-thioester fractions contained already the 8-methyl- trans-6-nonenoic acid.
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Affiliation(s)
- Roland Thiele
- Department of Food Chemistry, University of Wuppertal, Wuppertal, Germany
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Rosa A, Atzeri A, Deiana M, Melis MP, Incani A, Corona G, Loru D, Appendino G, Dessì MA. Protective effect of vanilloids against tert-butyl hydroperoxide-induced oxidative stress in vero cells culture. J Agric Food Chem 2008; 56:3546-3553. [PMID: 18439017 DOI: 10.1021/jf073448t] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This study investigated the effect of synthetic capsiate, a simplified analogue of capsiate, and vanillyl alcohol on the oxidative stress induced by tert-butyl hydroperoxide (TBH) in a line of fibroblasts derived from monkey kidney (Vero cells). In response to the TBH-mediated oxidative stress, a reduction of the levels of total unsaturated fatty acids and cholesterol was observed, and a rise in the concentrations of conjugated dienes fatty acids hydroperoxides and 7-ketocholesterol. Pretreatment with both synthetic capsiate and vanillyl alcohol preserved Vero cells from oxidative damage and showed a remarkable protective effect on the reduction of the levels of total unsaturated fatty acids and cholesterol, inhibiting the increase of MDA, conjugated dienes fatty acids hydroperoxides, and 7-ketocholesterol. Both compounds were effective against peroxidation of cell membrane lipids induced by TBH, with synthetic capsiate essentially acting as a pro-drug of vanillyl alcohol, its hydrophilic hydrolytic derivative.
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Affiliation(s)
- Antonella Rosa
- Dip. Biologia Sperimentale, Sez. Patologia Sperimentale, Università degli Studi di Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Cagliari, Italy.
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Dong X, Liu Z, Li B, Wang K. [Preparation of three capsaicinoid components using preparative high performance liquid chromatography]. Se Pu 2008; 26:366-369. [PMID: 18724678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/26/2023] Open
Abstract
A method was established for the isolation of three capsaicinoid components from capsaicinoids using preparative high performance liquid chromatography (Pre-HPLC). A preparative PRC-ODS column (250 mm x 21.5 mm, 13 microm) was used in the preparation process. By isocratic elution with methanol-water (70 : 30, v/v) as the mobile phase at a flow rate of 15 mL/min followed by concentration, three capsaicinoid components were obtained from 80% capsaicinoids, and subsequently identified by 1H NMR (nuclear magnetic resonance) and EI-MS (electron impact-mass spectrometry) as nordihydrocapsaicin, capsaicin and dihydrocapsaicin, and the purities of the three components analyzed by HPLC were 98.12%, 99.93% and 100.7% with yields of 60.1%, 58.9% and 72.3%, respectively.
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Affiliation(s)
- Xinrong Dong
- College of Science, Hunan Agricultural University, Changsha 410128, China.
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Ha J, Han KJ, Kim KJ, Jeong SW. Gas chromatographic analysis of capsaicin in Gochujang. J AOAC Int 2008; 91:387-391. [PMID: 18476353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A sensitive, precise, and specific gas chromatographic (GC) method was developed for the analysis of capsaicin in Gochujang and validated by comparing with a column high-performance liquid chromatographic (HPLC) method (AOAC 995.03). The method validation parameters yielded good results, including linearity, precision, accuracy, and recovery. The GC separation was performed on a (5% phenyl)-methylpolysiloxane column [length 30 m, internal diameter (id) 250 microm, film thickness 0.25 microm] followed by flame ionization detection. The conditions of temperature programming were initially 220 degrees C for 1 min, ramp at 5 degrees C/min to 270 degrees C, and hold for 10 min. The recovery of capsaicin in Gochujang was more than 92%, and the detection limit and lower determination limit of the GC analysis were 1.0 and 5.0 microg/g, respectively. The calibration graph for capsaicin was linear from 1 to 250 microg/mL for GC and 0.5 to 50 microg/mL for HPLC. The interday and intraday precisions (relative standard deviations) were <4.02%.
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Affiliation(s)
- Jaeho Ha
- Food Standard Center, Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi, 463-746, Republic of Korea
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Garcés-Claver A, Gil-Ortega R, Alvarez-Fernández A, Arnedo-Andrés MS. Inheritance of capsaicin and dihydrocapsaicin, determined by HPLC-ESI/MS, in an intraspecific cross of Capsicum annuum L. J Agric Food Chem 2007; 55:6951-7. [PMID: 17661486 DOI: 10.1021/jf070951x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The quantitative inheritance of capsaicin and dihydrocapsaicin contents in fruits has been studied in an intraspecific cross of Capsicum annuum L. across two different environments, namely, fruits developed in spring and summer. A liquid chromatography-electrospray ionization/time-of-flight mass spectrometry [HPLC-ESI/MS(TOF)] method was used to identify and quantify capsaicin and dihydrocapsaicin in extracts of pepper fruits. The analytical method used was able to determine the pungency of genotypes that, using other methods, would have been classified as non-pungent. Capsaicin and dihydrocapsaicin contents varied largely among families, and families did not respond similarly in producing these capsaicinoids when their fruits were grown in spring and summer, with some families showing no increase, whereas in others, the increase was more than 2-fold. Heterosis for the pungency trait, assessed by the capsaicin and dihydrocapsaicin contents in fruits, was found, indicating the existence of epistasis, over-dominance, or dominance complementation. Non-pungent parent alleles contributed to the capsaicin and dihydrocapsaicin contents since transgressive segregation did occur. Furthermore, the type of gene action varied between capsaicin and dihydrocapsaicin, and a seasonal effect during fruit development could affect gene action.
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Affiliation(s)
- Ana Garcés-Claver
- Technology for Plant Production Department, Centro de Investigación y Tecnología Agroalimentaria (CITA), Apartado 727, E-50080 Zaragoza, Spain
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De Masi L, Siviero P, Castaldo D, Cautela D, Esposito C, Laratta B. Agronomic, chemical and genetic profiles of hot peppers (Capsicum annuum ssp.). Mol Nutr Food Res 2007; 51:1053-62. [PMID: 17624915 DOI: 10.1002/mnfr.200600233] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
A study on morphology, productive yield, main quality parameters and genetic variability of eight landraces of hot pepper (Capsicum annuum ssp.) from Southern Italy has been performed. Morphological characters of berries and productivity values were evaluated by agronomic analyses. Chemical and genetic investigations were performed by HPLC and random amplified polymorphic DNA (RAPD)-PCR, respectively. In particular, carotenoid and capsaicinoid (pungency) contents were considered as main quality parameters of hot pepper. For the eight selected samples, genetic similarity values were calculated from the generated RAPD fragments and a dendrogram of genetic similarity was constructed. All the eight landraces exhibited characteristic RAPD patterns that allowed their characterization. Agro-morphological and chemical determinations were found to be adequate for selection, but they resulted useful only for plants grown in the same environmental conditions. RAPD application may provide a more reliable way based on DNA identification. The results of our study led to the identification of three noteworthy populations, suitable for processing, which fitted into different clusters of the dendrogram.
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Affiliation(s)
- Luigi De Masi
- Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA), Reggio Calabria, Italy.
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Davis CB, Markey CE, Busch MA, Busch KW. Determination of capsaicinoids in habanero peppers by chemometric analysis of UV spectral data. J Agric Food Chem 2007; 55:5925-33. [PMID: 17608494 DOI: 10.1021/jf070413k] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
A novel spectrophotometric method for the determination of capsaicinoids in habanero pepper extracts is described that does not require prior analyte separation. The method uses partial-least-squares (PLS-1) multivariate regression modeling techniques in conjunction with ordinary UV absorption spectral data obtained on alcoholic extracts of habanero peppers (Capsicum chinese). The PLS-1 regression models were developed by correlating the known total concentration of the two major capsaicinoids (capsaicin and dihydrocapsaicin) in the extracts as determined by high-performance liquid chromatography with the spectral data. The regression models were subsequently validated with laboratory-prepared test sets. The validation studies revealed that the root-mean-square error of prediction varied from 4 to 8 ppm, based on the results obtained from models prepared from nine test sets. Once a regression model has been developed and validated, analyses of the extracts can be accomplished rapidly by ordinary spectrophotometric procedures without any prior separation steps.
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Affiliation(s)
- Christopher B Davis
- Center for Analytical Spectroscopy, Department of Chemistry & Biochemistry, Baylor University, One Bear Place #97348, Waco, Texas 76798, USA
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Nazari F, Ebrahimi SN, Talebi M, Rassouli A, Bijanzadeh HR. Multivariate optimisation of microwave-assisted extraction of capsaicin from Capsicum frutescens L. and quantitative analysis by 1H-NMR. Phytochem Anal 2007; 18:333-40. [PMID: 17623368 DOI: 10.1002/pca.987] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
A simple and rapid microwave-assisted extraction (MAE) procedure combined with 1H-NMR spectrometry was developed and optimised for the extraction and quantitative determination of capsaicin in Capsicum frutescens. The influence of experimental variables, including irradiation power, extraction temperature and dynamic extraction time before reaching the selected extraction temperature, on the performance of the extraction procedure was systematically studied using a Box-Behnken experimental design followed by a conventional central composite design approach. Statistical treatment of the results together with results from some additional experiments suggested optimum extraction conditions as 120 degrees C and 150 W, for 15 min with acetone as extractant. The optimised MAE method provides extracts that can be analysed quantitatively using 1H-NMR without any preliminary clean-up or derivatisation steps. In the 1H-NMR spectrum of the crude extracts the doublet signal in the delta range 4.349-4.360 ppm was well separated from other resonances in deuterated chloroform. The quantity of the compound was calculated from the relative ratio of the integral value of the target peak to that of a known amount of dimethylformamide as internal standard. In comparison with traditional Soxhlet extraction, the proposed method is less labour-intensive and provides a drastic reduction of extraction time and solvent consumption. In addition, MAE showed higher extraction yield and selectivity, with comparable reproducibility and recovery, relative to both conventional Soxhlet and sonication methods.
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Affiliation(s)
- Fatemeh Nazari
- Iranian Academic Centre for Education, Culture and Research (ACECR), Shahid Beheshti Branch, Tehran, Iran
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Garcés-Claver A, Arnedo-Andrés MS, Abadía J, Gil-Ortega R, Alvarez-Fernandez A. Determination of capsaicin and dihydrocapsaicin in capsicum fruits by liquid chromatography-electrospray/time-of-flight mass spectrometry. J Agric Food Chem 2006; 54:9303-11. [PMID: 17147411 DOI: 10.1021/jf0620261] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
A simple, highly selective, sensitive, and reproducible liquid chromatography-electrospray ionization/time-of-flight mass spectrometry method has been developed for the direct and simultaneous determination of capsaicin and dihydrocapsaicin in Capsicum fruit extracts. Capsaicin and dihydrocapsaicin are the two major members of the so-called capsaicinoid family, which includes other minor analogues, and usually account for at least 90% of the pungency trait in Capsicum fruits. Chromatographic separation of capsaicin and dihydrocapsaicin was achieved with a reversed-phase chromatography column, using a gradient of methanol and water. Quantification was done using as an internal standard (4,5-dimethoxybenzyl)-4-methyloctamide, a synthetic capsaicin analogue not found in nature. Analytes were base-peak resolved in less than 16 min, and limits of detection were 20 pmol for capsaicin and 4 pmol for dihydrocapsaicin. The intraday repeatability values were lower than 0.5 and 12% for retention time and peak area, respectively, whereas the interday repeatability values were lower than 0.6 and 14% for retention time and peak area, respectively. Analyte recoveries found were 86 and 93% for capsaicin and dihydrocapsaicin, respectively. The method developed has been applied to the identification and quantification of capsaicin and dihydrocapsaicin in fruit extracts from different Capsicum genotypes, and concentrations found ranged from 2 to 6639 mg kg(-1).
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Affiliation(s)
- Ana Garcés-Claver
- Technology for Plant Production Department, Centro de Investigación y Tecnología Agroalimentaria (CITA), Apartado 727, E-50080 Zaragoza, Spain
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