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Lahbib K, Bnejdi F, Pandino G, Lombardo S, El-Gazzah M, El-Bok S, Dabbou S. Changes in Yield-Related Traits, Phytochemical Composition, and Antioxidant Activity of Pepper ( Capsicum annuum) Depending on Its Variety, Fruit Position, and Ripening Stage. Foods 2023; 12:3948. [PMID: 37959067 PMCID: PMC10648119 DOI: 10.3390/foods12213948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The relationship between fruit position, ripening stage, and variety has not been well studied in pepper plants. To understand the interaction of these factors, a diversity of phytochemical traits as well as antioxidant activity were investigated with agronomic traits in eleven hot pepper varieties collected from the upper and lower parts of the plant and harvested at three maturity stages (green, orange, and red). Capsaicin content (CAP) showed a relatively high genetic effect; on the contrary, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity were more affected by the ripening stage and fruit position. The CAP values ranged from 0.29 ('FKbM') to 0.77 ('Bka') mg CAP equivalents g-1 DW. The ripening stage was the predominant factor for TPC, TFC, DPPH, and FRAP. There was no significant interaction between A × FP, A × RS, and FP × RS for all agro-morphological fruit traits. Variety, fruit position, and ripening stage effects are more significant than all interactions calculated. Lower fruit positions in all samples showed a maximum fruit size, whereas phytochemical traits and yield per plant were relevant in the upper parts, and Phytochemical traits and yield per plant were significantly correlated. From PCA and cluster analysis, all varieties showed the highest biochemical and antioxidant levels with moderate fruit size, except the 'Bel' variety that showed the smallest fruit traits with high yields, and the 'FKbM' and 'FKbK' varieties that showed the highest fruit size but low yields. This study supplies information to identify interesting cultivars with considerable levels of bioactive and phytochemical metabolites, which is useful for breeding programs of novel varieties.
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Affiliation(s)
- Karima Lahbib
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Fethi Bnejdi
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Gaetano Pandino
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Sara Lombardo
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Mohamed El-Gazzah
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Safia El-Bok
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Samia Dabbou
- Faculty of Dental Medicine, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
- Unit of Bioactive and Natural Substances and Biotechnology UR17ES49, Faculty of Dental Medicine of Monastir, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
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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. PHYSIOLOGIA PLANTARUM 2023; 175:e13889. [PMID: 36905231 DOI: 10.1111/ppl.13889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [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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Yasin M, Li L, Donovan-Mak M, Chen ZH, Panchal SK. Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases. Foods 2023; 12:foods12040907. [PMID: 36832982 PMCID: PMC9956217 DOI: 10.3390/foods12040907] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/15/2023] [Accepted: 02/15/2023] [Indexed: 02/23/2023] Open
Abstract
Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial, anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties. These compounds are primarily synthesised in the placenta of the fruit and then transported to other vegetative parts. Different varieties of capsicum and chillies contain different capsaicinoid concentrations. As capsicums and chillies are grown extensively throughout the world, their agricultural and horticultural production leads to significant amount of waste generation, in the form of fruits and plant biomass. Fruit wastes (placenta, seeds and unused fruits) and plant biowaste (stems and leaves) can serve as sources of capsaicinoids which can provide opportunities to extract these compounds for development of nutraceutical products using conventional or advanced extraction techniques. Capsaicin and dihydrocapsaicin are two most abundantly found pungent compounds. Considering the health benefits of capsaicinoids, these compounds can help in reducing metabolic disease complications. The development of an advanced encapsulation therapy of safe and clinically effective oral capsaicinoid/capsaicin formulation seem to require evaluation of strategies to address challenges related to the dosage, limited half-life and bioavailability, adverse effects and pungency, and the impacts of other ligands antagonising the major capsaicinoid receptor.
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Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. The effect of ripening on the capsaicinoids composition of Jeromin pepper (Capsicum annuum L.) at two different stages of plant maturity. Food Chem 2023; 399:133979. [DOI: 10.1016/j.foodchem.2022.133979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 08/06/2022] [Accepted: 08/16/2022] [Indexed: 10/15/2022]
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Hanaei S, Bodaghi H, Ghasimi Hagh Z. Alleviation of postharvest chilling injury in sweet pepper using Salicylic acid foliar spraying incorporated with caraway oil coating under cold storage. FRONTIERS IN PLANT SCIENCE 2022; 13:999518. [PMID: 36160955 PMCID: PMC9495611 DOI: 10.3389/fpls.2022.999518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/15/2022] [Indexed: 06/16/2023]
Abstract
The decrease in the postharvest quality of sweet peppers in terms of the physiological disorders resulting from cold storage (<7-10°C) results in the significant economic losses. The ability of pre-harvest foliar spraying of Salicylic acid (SA) (1.5 and 3 mM) and the postharvest caraway (Carum carvi) oil coating (0.3% and 0.6%) on chilling injury (CI) and the quality of stored sweet pepper at 4 ± 2°C for 60 d followed by an additional 2 d at 20°C were investigated. The antifungal activity of caraway oil (0.15%, 0.3%, and 0.6%) on Botrytis cinerea mycelia in in vitro showed that the maximum percentage of inhibition was equal to 95% in the medium with 0.6% of this oil. The CI of sweet pepper was significantly reduced by increasing SA, and caraway oil concentrations compared to the control, especially the lowest CI (14.36%), were obtained at 3 mM SA and 0.6% caraway oil treatment. The results showed a significant delay in the changes of weight loss (79.43%), firmness (30%), pH (6%), total soluble solids (TSS) (17%), titratable acidity (TA) (32%), and color surface characteristics and capsaicin content (5%) compared to control fruits at 3 mM SA and 0.6% caraway oil concentrations. Results indicated that the decrease in CI was related to a decrease in electrolyte leakage, malondialdehyde (MDA) content, total phenolic production, decay incidence, and an increase in the activity of antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD). Thus, the incorporation of SA (3 mM) and caraway oil (0.6%) to reduce the CI of stored sweet pepper at low temperature can be considered a practical solution to improve the quality and marketability of this product.
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Jattar‐Santiago KY, Ramírez‐López C, Hernández‐Carranza P, Avila‐Sosa R, Ruiz‐López II, Ochoa‐Velasco CE. Effect of extraction conditions on the antioxidant compounds from habanero pepper (
Capsicum chinense
) and its potential use as antimicrobial. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16427] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Carolina Ramírez‐López
- Centro de Investigación en Biotecnología Aplicada, Tlaxcala, Instituto Politécnico Nacional Tlaxcala México
| | | | - Raúl Avila‐Sosa
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla Puebla Puebla México
| | - Irving I. Ruiz‐López
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla Puebla Puebla México
| | - Carlos E. Ochoa‐Velasco
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla Puebla Puebla México
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Chabaane Y, Marques Arce C, Glauser G, Benrey B. Altered capsaicin levels in domesticated chili pepper varieties affect the interaction between a generalist herbivore and its ectoparasitoid. JOURNAL OF PEST SCIENCE 2022; 95:735-747. [PMID: 35221844 PMCID: PMC8860780 DOI: 10.1007/s10340-021-01399-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/08/2021] [Indexed: 05/20/2023]
Abstract
UNLABELLED Plant domestication has commonly reduced levels of secondary metabolites known to confer resistance against insects. Chili pepper is a special case because the fruits of different varieties have been selected for lower and higher levels of capsaicin, the main compound associated with defence. This may have important consequences for insect herbivores and their natural enemies. Despite the widespread consumption of chili peppers worldwide, the effects of capsaicin on insects are poorly understood. Here, we investigated the effect of capsaicin on a generalist herbivore, Spodoptera latifascia (Lepidoptera: Noctuidae) and its ectoparasitoid, Euplectrus platyhypenae (Hymenoptera: Eulophidae). Using chili varieties with three pungency levels: non-pungent (Padron), mild (Cayenne) and highly pungent (Habanero), as well as artificial diets spiked with three different levels of synthetic capsaicin, we determined whether higher capsaicin levels negatively affect the performance of these insects. Overall, capsaicin had a negative effect on both herbivore and parasitoid performance, particularly at high concentrations. Caterpillars reared on highly pungent fruits and high-capsaicin diet had longer development time, reduced pupation success, lower adult emergence, but also lower parasitism rates than caterpillars reared on mild or non-capsaicin treatments. In addition, we found that the caterpillars were capable of sequestering capsaicinoids in their haemolymph when fed on the high pungent variety with consequences for parasitoids' performance and oviposition decisions. These results increase our understanding of the role of capsaicin as a chemical defence against insects and its potential implications for pest management. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10340-021-01399-8.
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Affiliation(s)
- Yosra Chabaane
- Laboratory of Evolutionary Entomology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Carla Marques Arce
- Fundamental and Applied Research in Chemical Ecology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Gaëtan Glauser
- Neuchâtel Platform of Analytical Chemistry, Institute of Chemistry, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Betty Benrey
- Laboratory of Evolutionary Entomology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
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Zamljen T, Medič A, Veberič R, Hudina M, Jakopič J, Slatnar A. Metabolic Variation among Fruits of Different Chili Cultivars ( Capsicum spp.) Using HPLC/MS. PLANTS (BASEL, SWITZERLAND) 2021; 11:plants11010101. [PMID: 35009104 PMCID: PMC8747607 DOI: 10.3390/plants11010101] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 12/24/2021] [Accepted: 12/27/2021] [Indexed: 05/17/2023]
Abstract
Chilies are widely cultivated for their rich metabolic content, especially capsaicinoids. In our study, we determined individual sugars, organic acids, capsaicinoids, and total phenolic content in pericarp, placenta, and seeds of Capsicum annuum L., Capsicum chinense Jacq. and Capsicum baccatum L. by HPLC/MS. Dry weight varied in the cultivar 'Cayenne', with the first fruit having the lowest dry weight, with 4.14 g. The total sugar content and organic acid content did not vary among the fruits of all three cultivars. The cultivar 'Cayenne' showed differences in total phenolic and capsaicinoid content between fruits in the placenta, with the first fruit having the highest content of total phenolics (27.85 g GAE/kg DW) and total capsaicinoids (16.15 g/kg DW). Of the three cultivars studied, the cultivar 'Habanero Orange' showed the least variability among fruits in terms of metabolites. The content of dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in the seeds of the second fruit was higher than that of the first fruit of the cultivar 'Bishop Crown'. The results of our study provided significant insight into the metabolomics of individual fruits of the same chili plant. We have thus increased our understanding of how certain metabolites are distributed between fruits at different levels of the same plant and different parts of the fruit. This could be further investigated when chilies are exposed to different environmental stresses.
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Herrera-Pool E, Ramos-Díaz AL, Lizardi-Jiménez MA, Pech-Cohuo S, Ayora-Talavera T, Cuevas-Bernardino JC, García-Cruz U, Pacheco N. Effect of solvent polarity on the Ultrasound Assisted extraction and antioxidant activity of phenolic compounds from habanero pepper leaves (Capsicum chinense) and its identification by UPLC-PDA-ESI-MS/MS. ULTRASONICS SONOCHEMISTRY 2021; 76:105658. [PMID: 34242865 PMCID: PMC8273200 DOI: 10.1016/j.ultsonch.2021.105658] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 05/28/2023]
Abstract
Phenolic compounds are secondary metabolites involved in plant adaptation processes. The development of extraction procedures, quantification, and identification of this compounds in habanero pepper (Capsicum chinense) leaves can provide information about their accumulation and possible biological function. The main objective of this work was to study the effect of the UAE method and the polarity of different extraction solvents on the recovery of phenolic compounds from C. chinense leaves. Quantification of the total phenolic content (TPC), antioxidant activity (AA) by ABTS+ and DPPH radical inhibition methods, and the relation between the dielectric constant (ε) as polarity parameter of the solvents and TPC using Weibull and Gaussian distribution models was analyzed. The major phenolic compounds in C. chinense leaves extracts were identified and quantified by UPLC-PDA-ESI-MS/MS. The highest recovery of TPC (24.39 ± 2.41 mg GAE g-1 dry wt) was obtained using MeOH (50%) by UAE method. Correlations between TPC and AA of 0.89 and 0.91 were found for both radical inhibition methods (ABTS+ and DPPH). The Weibull and Gaussian models showed high regression values (0.93 to 0.95) suggesting that the highest phenolic compounds recovery is obtained using solvents with "ε" values between 35 and 52 by UAE. The major compounds were identified as N-caffeoyl putrescine, apigenin, luteolin and diosmetin derivatives. The models presented are proposed as a useful tool to predict the appropriate solvent composition for the extraction of phenolic compounds from C. chinense leaves by UAE based on the "ε" of the solvents for future metabolomic studies.
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Affiliation(s)
- Emanuel Herrera-Pool
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Ana Luisa Ramos-Díaz
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | | | - Soledad Pech-Cohuo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Teresa Ayora-Talavera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Juan C Cuevas-Bernardino
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste, Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto. Parque Científico Tecnológico de Yucatán, CP 97302, Mexico
| | - Ulises García-Cruz
- Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-Mérida), Departamento de Recursos del Mar, Mérida, Mexico
| | - Neith Pacheco
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste. Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, Parque Científico Tecnológico de Yucatán, CP 97302, Mexico.
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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. PHYTOCHEMICAL ANALYSIS : PCA 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] [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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Effects of ethephon on ethephon residue and quality properties of chili pepper during pre-harvest ripening. Journal of Food Science and Technology 2020; 58:2098-2108. [PMID: 33967308 DOI: 10.1007/s13197-020-04719-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2020] [Accepted: 08/13/2020] [Indexed: 02/07/2023]
Abstract
The application of ethephon was investigated to examine its effects on both ethephon residue and quality properties of chili peppers during pre-harvest ripening with the goal of facilitating maximum commercial harvest along with improving color and flavor. A single ethephon treatment significantly increased L* and a* values and capsanthin concentration, while decreased total chlorophyll contents. Moreover, ethephon treatment induced significant promotion of capsaicin synthesis and reduction of soluble sugar content. While repeated treatments did not increase the total capsaicin content, and the consumption of soluble sugar was accelerated. Additionally, the maximum ethephon residue in chili pepper after ethephon treatment was 21.18 mg kg-1, which is lower than the permissible residue level of 50 mg kg-1 for chili peppers. The ethephon residual decreased with prolonging harvest time of chili peppers. The effects of ethephon treatment on different types of chili peppers were variable. The results of this study indicated that ethephon could hasten the ripening process and increase the quality of chili peppers.
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Uarrota VG, Maraschin M, de Bairros ÂDFM, Pedreschi R. Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers. Crit Rev Food Sci Nutr 2020; 61:649-665. [PMID: 32212928 DOI: 10.1080/10408398.2020.1743642] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Capsaicinoids are acid amides of C9-C11 branched-chain fatty acids and vanillylamine and constitute important chemical compounds of Capsicum annuum together with their non-pungent analogs (capsinoids) which have an impressive list of health benefit properties (i.e., analgesia, anti-obesity, thermogenic, cardiovascular, gastrointestinal, antioxidant, anti-bacterial, anti-virulence, anti-inflamatory, anti-diabetic, inhibits angiogenesis, and improves glucose metabolism) . In this review, the state of art on how capsaicinoids are affected by different pre- and postharvest factors is discussed together with their biological activity. For instance, high light intensity and heat treatments may reduce capsaicinoid content in fruits probably due to the loss of activity of capsaicin synthase (CS) and phenylalanine ammonia lyase (PAL). The pungency in peppers varies also with environment, genotype or cultivar, node position, fruiting and maturity stages, nitrogen and potassium contents. As the fruit mature, capsaicinoid levels increase. Fruits from the second node tend to have higher accumulation of pungency than those of other positions and the pungency decreases linearly as the node position increase. Sodium hydroxide treatment reduces the pungency of pepper fruit as it hydrolyzes and modifies one of the features (vanillyl group, the acid-amide linkage and alkyl side chain) of capsaicin molecule. Salt and water stress increase PAL and capsaicin synthase activity and increase the capsaicinoid accumulation in fruit, by negatively regulating peroxidase activity at appropriate levels. Future research must be directed in better understanding the changes of capsinoids during pre and post-harvest management, the causal drivers of the loss of activity of the aminotransferase gene (pAMT) and if possible, studies with genetically modified sweet peppers with functional pAMT. Available data provided in this review can be used in different agricultural programs related to developing new cultivars with specific pungency levels. The contents of capsaicinoids and capsinoids in both fresh fruits and marketed products are also of remarkable importance considering the preferences of certain niches in market where higher added-value products might be commercialized.
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Affiliation(s)
- Virgílio Gavicho Uarrota
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Marcelo Maraschin
- Department of Plant Science, Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, Florianópolis, SC, Brazil
| | - Ângela de Fátima M de Bairros
- Department of Education, Dom Jaime de Barros Câmara School of Basic Education (EEB-Dom Jaime de Barros Câmara), Florianópolis, SC, Brazil
| | - Romina Pedreschi
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
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Wang X, Yu L, Li F, Zhang G, Zhou W, Jiang X. Synthesis of amide derivatives containing capsaicin and their antioxidant and antibacterial activities. J Food Biochem 2019; 43:e13061. [PMID: 31612542 DOI: 10.1111/jfbc.13061] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/23/2019] [Accepted: 09/07/2019] [Indexed: 12/22/2022]
Abstract
The capsaicin in hot peppers is an important biological active substance that is widely used in food and medicine. In this work, six capsaicin derivatives such as N-(4-Hydroxy-3-acetophenone benzyl)acrylamide (A), 2-hydroxy-3-(octyloxy)phenyl-5-acrylamidemethylbenzene phenyl methanone (B), N-(2,5-dihydroxybenzene)acetamide (C), N-(5-acetamidemethyl benzene-2,4-dihydroxybenzene)acetamide (D), 4-acetamideme thylbenzene-2-benzylphenol (E), and N-(2-methyl-4-hydroxy-5-methylthiobenzene)acetamide (F) were synthesized via the Friedel-Crafts (F-C) alkylation reaction and were characterized using IR, 1 H NMR, and HRMS. The antioxidant activity of compounds was evaluated using the reducing power and DPPH radical (DPPH·) scavenging assays, and Vitamin C (Vc) was used as a control. The antibacterial activity was tested using minimum inhibition concentration (MIC) and antibacterial rate assays, and Escherichia coli and Staphylococcus aureus were used as the tested strain. The results showed that all six capsaicin derivatives had certain antioxidant and antibacterial activities, and the activities increased with increasing mass concentration. The best properties were obtained for compounds C and F; the antioxidant activity of compound C was similar to Vc and the MIC of compound F was 0.0313 mg/ml, its antibacterial rate was greater than 99% at 3 mg/ml. PRACTICAL APPLICATIONS: As a vegetable, peppers can be eaten fresh or processed to other forms such as pepper powder or pepper jam, and it is very popular because of its long history, unique flavor, and special functions. Our current study shows that capsaicin derivatives have good antioxidant and antibacterial activities, and therefore, the present study of capsaicin derivatives with good activity provides a good foundation for future applications in natural food additives and medicine.
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Affiliation(s)
- Xuan Wang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - LiangMin Yu
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China.,Open Studio for Marine Corrosion and Protection, Pilot National Laboratory for Marine Science and Technology, Qingdao, China
| | - FengCai Li
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - GuangLong Zhang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - WenJun Zhou
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China
| | - XiaoHui Jiang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, China.,Open Studio for Marine Corrosion and Protection, Pilot National Laboratory for Marine Science and Technology, Qingdao, China
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14
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Bayil Oğuzkan S. Extraction of Capsinoid and its Analogs From Pepper Waste of Different Genotypes. Nat Prod Commun 2019. [DOI: 10.1177/1934578x19865673] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Pepper, a member of the Capsicum genus of the Solanaceae family, is an annual, cultivated plant that grows in temperate climates. The main analogs of capsinoids, which are the secondary metabolites of peppers, are capsaicin and dihydrocapsaicin. During process, calyxes and peduncles are considered to be waste. Levels of capsinoids in these tissues in not well known. An optimized method was used to extract bioactive materials from the waste products from C. annum L. genotypes. Calyxes and peduncles were collected and dried in the shade. Extractions were in MeOH solutions and the extracts were analyzed using high-performance liquid chromatography (HPLC) to quantify the total amount of capsinoid, capsaicin, and dihydrocapsaicin contents. Capsinoid, and its analogs, were identified in all genotypes at varying concentrations, and their capsaicin and dihydrocapsaicin contents evidenced with liquid chromatography-mass spectrometry (LC-MS). In conclusion, the highest amount of capsinoids was found in chili Samandağ peppers, whereas the lowest amount of capsinoids was found in the red sweet pepper sample. All pepper genotypes, the capsaicin amount was higher comparison to dihydrocapsaicin. Capsanoids and anologues obtained from waste pepper can be used as raw materials in production of value added products.
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Affiliation(s)
- Sibel Bayil Oğuzkan
- Department of Medical Services and Techniques, Vocational School of Health Services, University of Gaziantep, Turkey
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15
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Kim HJ, You MK, Lee YH, Kim HJ, Adhikari D, Kim HA. Red pepper seed water extract inhibits preadipocyte differentiation and induces mature adipocyte apoptosis in 3T3-L1 cells. Nutr Res Pract 2018; 12:494-502. [PMID: 30515277 PMCID: PMC6277307 DOI: 10.4162/nrp.2018.12.6.494] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 06/08/2018] [Accepted: 08/20/2018] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND/OBJECTIVES Reducing the number of adipocytes by inducing apoptosis of mature adipocytes as well as suppressing differentiation of preadipocytes plays an important role in preventing obesity. This study examines the anti-adipogenic and pro-apoptotic effect of red pepper seed water extract (RPS) prepared at 4℃ (RPS4) in 3T3-L1 cells. MATERIALS/METHODS Effect of RPS4 or its fractions on lipid accumulation was determined in 3T3-L1 cells using oil red O (ORO) staining. The expressions of AMP-activated protein kinase (AMPK) and adipogenic associated proteins [peroxisome proliferator-activated receptor-γ (PPAR-γ), CCAAT/enhancer-binding proteins α (C/EBP α), sterol regulatory element binding protein-1c (SREBP-1c), fatty acid synthase (FAS), and acetyl-CoA carboxylase (ACC)] were measured in 3T3-L1 cells treated with RPS4. Apoptosis and the expression of Akt and Bcl-2 family proteins [B-cell lymphoma 2 (Bcl-2), Bcl-2-associated death promoter (Bad), Bcl-2 like protein 4 (Bax), Bal-2 homologous antagonist/killer (Bak)] were measured in mature 3T3-L1 cells treated with RPS4. RESULTS Treatment of RPS4 (0-75 µg/mL) or its fractions (0-50 µg/mL) for 24 h did not have an apparent cytotoxicity on pre and mature 3T3-L1 cells. RPS4 significantly suppressed differentiation and cellular lipid accumulation by increasing the phosphorylation of AMPK and reducing the expression of PPAR-γ, C/EBP α, SREBP-1c, FAS, and ACC. In addition, all fractions except ethyl acetate fraction significantly suppressed cellular lipid accumulation. RPS4 induced the apoptosis of mature adipocytes by hypophosphorylating Akt, increasing the expression of the pro-apoptotic proteins, Bak, Bax, and Bad, and reducing the expression of the anti-apoptotic proteins, Bcl-2 and p-Bad. CONCLUSIONS These finding suggest that RPS4 can reduce the numbers as well as the size of adipocytes and might useful for preventing and treating obesity.
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Affiliation(s)
| | - Mi-Kyoung You
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, NE 68583, USA
| | - Young-Hyun Lee
- Department of Food and Nutrition, Mokpo National University, 1666, Yeongsan-ro, Cheonggye-myeon, Muan-gun, Jeonnam 58554, Korea
| | - Hyun-Jung Kim
- College of Pharmacy and Natural Medicine Research Institute, Mokpo National University, Jeonnam 58554, Korea
| | - Deepak Adhikari
- College of Pharmacy and Natural Medicine Research Institute, Mokpo National University, Jeonnam 58554, Korea
| | - Hyeon-A Kim
- Department of Food and Nutrition, Mokpo National University, 1666, Yeongsan-ro, Cheonggye-myeon, Muan-gun, Jeonnam 58554, Korea
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16
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Olatunji TL, Afolayan AJ. The suitability of chili pepper ( Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review. Food Sci Nutr 2018; 6:2239-2251. [PMID: 30510724 PMCID: PMC6261225 DOI: 10.1002/fsn3.790] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 08/06/2018] [Accepted: 08/07/2018] [Indexed: 12/21/2022] Open
Abstract
Human micronutrient dietary deficiency remains an enormous global problem and probably accounts for the cause of many chronic health conditions and diseases. Above two (2) billion individuals on the planet today have been estimated to be deficient in major minerals and vitamins, predominantly zinc, iodine, vitamin A, and iron primarily due to inadequate dietary intake. The eradication of deficiencies in micronutrient on a sustainable basis will be conceivable only when diets of vulnerable populace provide all required nutrients in adequate amounts. Among the numerous approaches toward eradicating human dietary deficiency, feeding on a wide range of foods, especially vegetables that have an array of micronutrients, is still perceived as the best sustainable solution. The universal consumption of chili peppers (Capsicum annuum), known for their high nutritional content (which includes a good range of vitamins, minerals, phytochemicals, and dietary fiber), may play a role in decreasing human micronutrient deficiencies. Significant portions of recommended daily nutrients could be supplied by the incorporation of nutrient-rich chili pepper into human diets which could help in combating nutrient deficiencies. This present review, therefore, gives an overview of the universal occurrence of micronutrient deficiency. It also discusses approaches that have been used to tackle the situation while stressing the potentials of chili pepper as a promising vegetable which could be utilized in alleviating human micronutrient dietary deficiencies. For all available information provided, research databases (Science direct, Academic journals, PubMed, and Google Scholar) were searched independently using keyword search strategy. Titles and abstracts were examined initially, and full papers were retrieved if studies met the inclusion criteria.
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Affiliation(s)
- Tomi L. Olatunji
- Department of BotanyMedicinal Plants and Economic Development (MPED) Research CentreUniversity of Fort HareAliceSouth Africa
| | - Anthony J. Afolayan
- Department of BotanyMedicinal Plants and Economic Development (MPED) Research CentreUniversity of Fort HareAliceSouth Africa
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17
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Patel N, Gantait S, Panigrahi J. Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine). Food Chem 2018; 275:681-687. [PMID: 30724248 DOI: 10.1016/j.foodchem.2018.09.154] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 09/23/2018] [Accepted: 09/24/2018] [Indexed: 11/16/2022]
Abstract
To extend the postharvest shelf-life of green bell pepper (Capsicum annuum L.), an exogenous application of two polyamines, Spermidine and Putrescine (SPD-PUT), was tested in multiple combinations (10 μM plus 10 μM, 20 μM plus 20 μM, and 30 μM plus 30 μM) at 4 ± 1 °C for 40 days. The titratable acidity, protein content, activities of catalase and peroxidase, chlorophyll and capsaicin content gradually decreased for all the treated and untreated fruits throughout the storage period. On the other hand, proline content and antioxidant 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity continuously increased with the extension of time-span under storage. Among the three treatment combinations, the combination of 20 µM SPD and 20 µM PUT was found to be the optimum, based on the response of all the morphological and physicochemical traits assessed. The same combination was effective in sustaining the quality of green bell pepper following its harvest, for a period of at least 40 days.
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Affiliation(s)
- Niyati Patel
- Department of Biotechnology, Shri A.N. Patel P.G. Institute of Science and Research, Anand, Gujarat 388001, India.
| | - Saikat Gantait
- Crop Research Unit, Directorate of Research, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India; Department of Genetics and Plant Breeding, Faculty of Agriculture, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India.
| | - Jitendriya Panigrahi
- Department of Biotechnology, Shri A.N. Patel P.G. Institute of Science and Research, Anand, Gujarat 388001, India.
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18
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Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3069-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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19
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Hwang IM, Choi JY, Nho EY, Lee GH, Jamila N, Khan N, Jo CH, Kim KS. Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy. ANAL LETT 2017. [DOI: 10.1080/00032719.2016.1265532] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- In Min Hwang
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Ji Yeon Choi
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Eun Yeong Nho
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Ga Hyun Lee
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Nargis Jamila
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
- Department of Chemistry, Shaheed Benazir Bhutto Women University Peshawar, Peshawar, Khyber Pakhtunkhwa, Pakistan
| | - Naeem Khan
- Department of Chemistry, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Cheon Ho Jo
- New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Cheongju, Republic of Korea
| | - Kyong Su Kim
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
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20
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Fayos O, de Aguiar AC, Jiménez-Cantizano A, Ferreiro-González M, Garcés-Claver A, Martínez J, Mallor C, Ruiz-Rodríguez A, Palma M, Barroso CG, Barbero GF. Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation. Molecules 2017; 22:molecules22050736. [PMID: 28467391 PMCID: PMC6153989 DOI: 10.3390/molecules22050736] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 04/28/2017] [Accepted: 04/30/2017] [Indexed: 12/21/2022] Open
Abstract
The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) and homodihydrocapsaicin (h-DHC)) present in Malagueta pepper (Capsicum frutescens) during fruit ripening has been studied. Malagueta peppers were grown in a greenhouse under controlled temperature and humidity conditions. Capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and the extracts were analyzed by ultra-performance liquid chromatography (UHPLC) with fluorescence detection. A significant increase in the total content of capsaicinoids was observed in the early days (between 12 and 33). Between day 33 and 40 there was a slight reduction in the total capsaicinoid content (3.3% decrease). C was the major capsaicinoid, followed by DHC, n-DHC, h-C and h-DHC. By considering the evolution of standardized values of the capsaicinoids it was verified that n-DHC, DHC and h-DHC (dihydrocapsaicin-like capsaicinoids) present a similar behavior pattern, while h-C and C (capsaicin-like capsaicinoids) show different evolution patterns.
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Affiliation(s)
- Oreto Fayos
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Ana Carolina de Aguiar
- Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, Campinas 13083-862, SP, Brazil.
| | - Ana Jiménez-Cantizano
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Marta Ferreiro-González
- 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
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Julián Martínez
- Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, Campinas 13083-862, SP, Brazil.
| | - Cristina Mallor
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Ana Ruiz-Rodríguez
- 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.
| | - Miguel Palma
- 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.
| | - Carmelo G Barroso
- 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.
| | - 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.
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21
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Ogunruku OO, Oboh G, Passamonti S, Tramer F, Boligon AA. Capsicum annuum var. grossum (Bell Pepper) Inhibits β-Secretase Activity and β-Amyloid1–40 Aggregation. J Med Food 2017; 20:124-130. [DOI: 10.1089/jmf.2016.0077] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Omodesola Oluwafisayo Ogunruku
- Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile Ife, Nigeria
- Department of Functional Food, Nutraceuticals and Phytomedicine Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria
- Department of Life Sciences, University of Trieste, Trieste, Italy
| | - Ganiyu Oboh
- Department of Functional Food, Nutraceuticals and Phytomedicine Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria
| | | | - Federica Tramer
- Department of Life Sciences, University of Trieste, Trieste, Italy
| | - Aline Augusti Boligon
- Program of Post-Graduation in Pharmaceutical Sciences, Federal University of Santa Maria, Santa Maria, Brazil
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22
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Chitravathi K, Chauhan OP, Raju PS. Shelf life extension of green chillies ( Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging. Journal of Food Science and Technology 2016; 53:3320-3328. [PMID: 27784926 DOI: 10.1007/s13197-016-2309-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2016] [Accepted: 07/29/2016] [Indexed: 12/01/2022]
Abstract
Shellac-based surface coating was used in combination with passive modified atmosphere (MA) packaging for shelf life extension of fresh green chillies. The green chillies were coated with shellac coating, packed in anti-fog film and kept at 8 ± 1 °C for storage along with uncoated control. The coated and MA packed chillies showed significantly lower respiration rates as compared to control. The physico-chemical characteristics showed significantly lesser variations in terms of physiological loss in weight, firmness, colour, pigments, ascorbic acid and antioxidant activity during storage. A shelf life extension of 48 days was observed for coated and MA packed chillies against uncoated and MA packed (28 days) and control (15 days) ones. Shellac coated chillies showed a shelf life of 30 days at 8 ± 1 °C. Shellac coating along with the passive MA packaging resulted in restriction of metabolic activities (respiration) and delayed senescence and was found most effective in maintaining the postharvest quality of green chillies during low temperature storage.
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Affiliation(s)
- K Chitravathi
- Defence Food Research Laboratory, Siddharthanagar, Mysore, 570011 India
| | - O P Chauhan
- Defence Food Research Laboratory, Siddharthanagar, Mysore, 570011 India
| | - P S Raju
- Defence Food Research Laboratory, Siddharthanagar, Mysore, 570011 India
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23
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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 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] [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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24
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Palma JM, Sevilla F, Jiménez A, del Río LA, Corpas FJ, Álvarez de Morales P, Camejo DM. Physiology of pepper fruit and the metabolism of antioxidants: chloroplasts, mitochondria and peroxisomes. ANNALS OF BOTANY 2015; 116:627-36. [PMID: 26220658 PMCID: PMC4578004 DOI: 10.1093/aob/mcv121] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 06/04/2015] [Accepted: 06/25/2015] [Indexed: 05/06/2023]
Abstract
BACKGROUND AND AIMS Pepper (Capsicum annuum) contains high levels of antioxidants, such as vitamins A and C and flavonoids. However, information on the role of these beneficial compounds in the physiology of pepper fruit remains scarce. Recent studies have shown that antioxidants in ripe pepper fruit play a key role in responses to temperature changes, and the redox state at the time of harvest affects the nutritional value for human consumption. In this paper, the role of antioxidant metabolism of pepper fruit during ripening and in the response to low temperature is addressed, paying particular attention to ascorbate, NADPH and the superoxide dismutase enzymatic system. The participation of chloroplasts, mitochondria and peroxisomes in the ripening process is also investigated. SCOPE AND RESULTS Important changes occur at a subcellular level during ripening of pepper fruit. Chloroplasts turn into chromoplasts, with drastic conversion of their metabolism, and the role of the ascorbate-glutathione cycle is essential. In mitochondria from red fruits, higher ascorbate peroxidase (APX) and Mn-SOD activities are involved in avoiding the accumulation of reactive oxygen species in these organelles during ripening. Peroxisomes, whose antioxidant capacity at fruit ripening is substantially affected, display an atypical metabolic pattern during this physiological stage. In spite of these differences observed in the antioxidative metabolism of mitochondria and peroxisomes, proteomic analysis of these organelles, carried out by 2-D electrophoresis and MALDI-TOF/TOF and provided here for the first time, reveals no changes between the antioxidant metabolism from immature (green) and ripe (red) fruits. CONCLUSIONS Taken together, the results show that investigation of molecular and enzymatic antioxidants from cell compartments, especially chloroplasts, mitochondria and peroxisomes, is a useful tool to study the physiology of pepper fruit, particularly in the context of expanding their shelf-life after harvest and in maintaining their nutritional value.
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Affiliation(s)
- José M Palma
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, Apartado 419, 18080 Granada, Spain and
| | - Francisca Sevilla
- Group of Abiotic Stress, Production and Quality, Department of Biology of Stress and Plant Pathology, Centro de Edafología y Biología Aplicada del Segura, CSIC, Campus Universitario Espinardo, 30100 Murcia, Spain
| | - Ana Jiménez
- Group of Abiotic Stress, Production and Quality, Department of Biology of Stress and Plant Pathology, Centro de Edafología y Biología Aplicada del Segura, CSIC, Campus Universitario Espinardo, 30100 Murcia, Spain
| | - Luis A del Río
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, Apartado 419, 18080 Granada, Spain and
| | - Francisco J Corpas
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, Apartado 419, 18080 Granada, Spain and
| | - Paz Álvarez de Morales
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, Apartado 419, 18080 Granada, Spain and
| | - Daymi M Camejo
- Group of Abiotic Stress, Production and Quality, Department of Biology of Stress and Plant Pathology, Centro de Edafología y Biología Aplicada del Segura, CSIC, Campus Universitario Espinardo, 30100 Murcia, Spain
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25
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Korkutata NF, Kavaz A. A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annumL.) Grown in Southeastern Anatolia Region. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2013.850507] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Sganzerla M, Coutinho JP, de Melo AMT, Godoy HT. Fast method for capsaicinoids analysis from Capsicum chinense fruits. Food Res Int 2014; 64:718-725. [PMID: 30011708 DOI: 10.1016/j.foodres.2014.08.003] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 08/07/2014] [Accepted: 08/14/2014] [Indexed: 12/01/2022]
Abstract
Chili peppers are widely utilized in the world as savory food additives due the pungency induced by the capsaicinoids. Also, these compounds have functional properties as antimutagenic, antitumoral, antioxidant and analgesic. These characteristics increase the interest in this compound class, hence the capsaicinoid analysis must be reproducible and accurate. This study aimed to develop and validate a fast, efficient and reproducible method to analyze capsaicinoids in Brazilian Capsicum chinense fruits. The extracts were obtained after an optimization step that indicated the condition 100% of methanol and 10min on ultrasound assisted extraction. The analyses were carried out in an ultra high performance liquid chromatographic system with detection by a photo diode array and mass spectrometer. The analytical method developed permits the separation of 8 capsaicinoids in 4min of time analysis expending only 2mL of solvent as mobile phase. The validation parameters evaluated for the method show the effectiveness and satisfactory performance to answer the analytical needs of this research area, presenting low values to relative standard deviation in repeatability and reproducibility and recoveries ranged from 88 to 112% for capsaicin and 89 to 109% for dihydrocapsaicin. In the extracts from different accessions of C. chinense fruits analyzed, the contents of capsaicin and dihydrocapsaicin were in the range of 156-1442μgg-1 and 26-478μgg-1 of fresh fruit, respectively, showing the large application of this method for quantification of the two major capsaicinoids in fast routine analysis and may be used to determine the concentrations of other minor capsaicinoids once appropriate standards are available.
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Affiliation(s)
- Marla Sganzerla
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil
| | - Janclei Pereira Coutinho
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil
| | | | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
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Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.). Food Chem 2014; 153:200-6. [DOI: 10.1016/j.foodchem.2013.12.068] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Revised: 11/18/2013] [Accepted: 12/17/2013] [Indexed: 11/21/2022]
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Capsaicin and dihydrocapsaicin determination in chili pepper genotypes using ultra-fast liquid chromatography. Molecules 2014; 19:6474-88. [PMID: 24853712 PMCID: PMC6271280 DOI: 10.3390/molecules19056474] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2014] [Revised: 05/09/2014] [Accepted: 05/14/2014] [Indexed: 11/23/2022] Open
Abstract
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found in some heat tolerant chili pepper genotypes and to determine the degree of pungency as well as percentage capsaicin content of each of the analyzed peppers. A sensitive, precise, and specific ultra fast liquid chromatographic (UFLC) system was used for the separation, identification and quantitation of the capsaicinoids and the extraction solvent was acetonitrile. The method validation parameters, including linearity, precision, accuracy and recovery, yielded good results. Thus, the limit of detection was 0.045 µg/kg and 0.151 µg/kg for capsaicin and dihydrocapsaicin, respectively, whereas the limit of quantitation was 0.11 µg/kg and 0.368 µg/kg for capsaicin and dihydrocapsaicin. The calibration graph was linear from 0.05 to 0.50 µg/g for UFLC analysis. The inter- and intra-day precisions (relative standard deviation) were <5.0% for capsaicin and <9.9% for dihydrocapsaicin while the average recoveries obtained were quantitative (89.4%–90.1% for capsaicin, 92.4%–95.2% for dihydrocapsaicin), indicating good accuracy of the UFLC method. AVPP0705, AVPP0506, AVPP0104, AVPP0002, C05573 and AVPP0805 showed the highest concentration of capsaicin (12,776, 5,828, 4,393, 4,760, 3,764 and 4,120 µg/kg) and the highest pungency level, whereas AVPP9703, AVPP0512, AVPP0307, AVPP0803 and AVPP0102 recorded no detection of capsaicin and hence were non-pungent. All chili peppers studied except AVPP9703, AVPP0512, AVPP0307, AVPP0803 and AVPP0102 could serve as potential sources of capsaicin. On the other hand, only genotypes AVPP0506, AVPP0104, AVPP0002, C05573 and AVPP0805 gave a % capsaicin content that falls within the pungency limit that could make them recommendable as potential sources of capsaicin for the pharmaceutical industry.
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Silva LR, Azevedo J, Pereira MJ, Carro L, Velazquez E, Peix A, Valentão P, Andrade PB. Inoculation of the nonlegume Capsicum annuum (L.) with Rhizobium strains. 1. Effect on bioactive compounds, antioxidant activity, and fruit ripeness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:557-64. [PMID: 24404842 DOI: 10.1021/jf4046649] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Pepper (Capsicum annuum L.) is an economically important agricultural crop and an excellent dietary source of natural colors and antioxidant compounds. The levels of these compounds can vary according to agricultural practices, like inoculation with plant growth-promoting rhizobacteria. In this work we evaluated for the first time the effect of the inoculation of two Rhizobium strains on C. annuum metabolites and bioactivity. The results revealed a decrease of organic acids and no effect on phenolics and capsaicinoids of leaves from inoculated plants. In the fruits from inoculated plants organic acids and phenolic compounds decreased, showing that fruits from inoculated plants present a higher ripeness stage than those from uninoculated ones. In general, the inoculation with Rhizobium did not improve the antioxidant activity of pepper fruits and leaves. Considering the positive effect on fruit ripening, the inoculation of C. annuum with Rhizobium is a beneficious agricultural practice for this nonlegume.
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Affiliation(s)
- Luís R Silva
- REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto , Rua de Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal
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30
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Veloso J, Prego C, Varela MM, Carballeira R, Bernal A, Merino F, Díaz J. Properties of capsaicinoids for the control of fungi and oomycetes pathogenic to pepper. PLANT BIOLOGY (STUTTGART, GERMANY) 2014; 16:177-185. [PMID: 23452049 DOI: 10.1111/j.1438-8677.2012.00717.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Accepted: 11/05/2012] [Indexed: 06/01/2023]
Abstract
Capsaicinoids are pungent compounds found in pepper (Capsicum spp.) fruits. Capsaicin showed antimicrobial activity in plate assays against seven isolates of five species of fungi and nine isolates of two species of oomycetes. The general trend was that oomycetes were more inhibited than fungi. Assays of capsaicin biosynthetic precursors suggest that the lateral chain of capsaicinoids has more inhibitory activity than the phenolic part. In planta tests of capsaicinoids (capsaicin and N-vanillylnonanamide) applied to the roots demonstrated that these compounds conferred protection against the pathogenic fungus Verticillium dahliae and induced both chitinase activity and expression of several defence-related genes, such as CASC1, CACHI2 and CABGLU. N-Vanillylnonanamide infiltrated into cotyledons confers systemic protection to the upper leaves of pepper against the fungal pathogen Botrytis cinerea. In wild-type tomato plants such cotyledon infiltration has no protective effect, but is effective in the Never-ripe tomato mutant impaired in ethylene response. A similar effect was observed in tomato after salicylic acid infiltration.
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Affiliation(s)
- J Veloso
- Depto. de Bioloxía Animal, Bioloxía Vexetal e Ecoloxía, Universidade da Coruña, Campus da Zapateira, A Coruña, Spain
| | - C Prego
- Depto. de Bioloxía Animal, Bioloxía Vexetal e Ecoloxía, Universidade da Coruña, Campus da Zapateira, A Coruña, Spain
| | - M M Varela
- Depto. de Bioloxía Animal, Bioloxía Vexetal e Ecoloxía, Universidade da Coruña, Campus da Zapateira, A Coruña, Spain
| | - R Carballeira
- Depto. de Bioloxía Animal, Bioloxía Vexetal e Ecoloxía, Universidade da Coruña, Campus da Zapateira, A Coruña, Spain
| | - A Bernal
- Depto. de Bioloxía Animal, Bioloxía Vexetal e Ecoloxía, Universidade da Coruña, Campus da Zapateira, A Coruña, Spain
| | - F Merino
- Depto. de Bioloxía Animal, Bioloxía Vexetal e Ecoloxía, Universidade da Coruña, Campus da Zapateira, A Coruña, Spain
| | - J Díaz
- Depto. de Bioloxía Animal, Bioloxía Vexetal e Ecoloxía, Universidade da Coruña, Campus da Zapateira, A Coruña, Spain
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31
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Kim HA, Kim MS, Kim SH, Kim YK. Pepper seed extract suppresses invasion and migration of human breast cancer cells. Nutr Cancer 2013; 66:159-65. [PMID: 24341783 DOI: 10.1080/01635581.2014.853814] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This study was performed to determine the antimetastatic activities of chili pepper seed on human breast cancer cells. The water extract of chili pepper seeds was prepared and it contained a substantial amount of phenols (131.12 mg%) and no capsaicinoids. Pepper seed extract (PSE) suppressed the proliferation of MDA-MB-231 and MCF-7 cells at the concentration of 10, 25, and 50 μg/ml (MDA-MB-231: IC50 = 20.1 μg/ml, MCF-7: IC50 = 14.7 μg/ml). PSE increased the expression level of E-cadherin up to 1.2-fold of the control in MCF-7 cells. PSE also decreased the secretion of matrix metalloproteinase (MMP)-2 and MMP-9 in MDA-MB-231 and MCF-7 cells at the concentration of 25 and 50 μg/ml. PSE treatment significantly suppressed the invasion of MDA-MB-231 and MCF-7 cells in a dose-dependent manner. The motility of cancer cells was apparently retarded in the wound healing assay by the PSE treatment. Although our data collectively demonstrate that PSE inhibits invasion and migration of breast cancer cells, further study is needed to identify specific mechanisms and bioactive components contributing to antimetastatic effects of chili pepper seed.
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Affiliation(s)
- Hyeon-A Kim
- a Department of Food & Nutrition , Mokpo National University , Jeonnam , Korea
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32
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Zaki N, Hakmaoui A, Ouatmane A, Fernandez-Trujillo JP. Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000072] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Naima Zaki
- Université Sultan Moulay Slimane, Marrocos
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33
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Wahyuni Y, Ballester AR, Sudarmonowati E, Bino RJ, Bovy AG. Secondary metabolites of Capsicum species and their importance in the human diet. JOURNAL OF NATURAL PRODUCTS 2013; 76:783-93. [PMID: 23477482 DOI: 10.1021/np300898z] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
The genus Capsicum (pepper) comprises a large number of wild and cultivated species. The plants are grown all over the world, primarily in tropical and subtropical countries. The fruits are an excellent source of health-related compounds, such as ascorbic acid (vitamin C), carotenoids (provitamin A), tocopherols (vitamin E), flavonoids, and capsaicinoids. Pepper fruits have been used for fresh and cooked consumption, as well as for medicinal purposes, such as treatment of asthma, coughs, sore throats, and toothache. Depending on its uses, there are several main characters important for product quality; pungency, bright attractive colors, highly concentrated extracts, and a small number of seeds are the main characters on which quality is based and priced. Herein, a general overview of biochemical composition, medical properties of these compounds, and characteristics of quality attributes of pepper fruits is presented.
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Affiliation(s)
- Yuni Wahyuni
- Wageningen UR Plant Breeding, 6708 PB Wageningen, The Netherlands
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34
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O'Neill J, Brock C, Olesen AE, Andresen T, Nilsson M, Dickenson AH. Unravelling the mystery of capsaicin: a tool to understand and treat pain. Pharmacol Rev 2013; 64:939-71. [PMID: 23023032 DOI: 10.1124/pr.112.006163] [Citation(s) in RCA: 220] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
A large number of pharmacological studies have used capsaicin as a tool to activate many physiological systems, with an emphasis on pain research but also including functions such as the cardiovascular system, the respiratory system, and the urinary tract. Understanding the actions of capsaicin led to the discovery its receptor, transient receptor potential (TRP) vanilloid subfamily member 1 (TRPV1), part of the superfamily of TRP receptors, sensing external events. This receptor is found on key fine sensory afferents, and so the use of capsaicin to selectively activate pain afferents has been exploited in animal studies, human psychophysics, and imaging studies. Its effects depend on the dose and route of administration and may include sensitization, desensitization, withdrawal of afferent nerve terminals, or even overt death of afferent fibers. The ability of capsaicin to generate central hypersensitivity has been valuable in understanding the consequences and mechanisms behind enhanced central processing of pain. In addition, capsaicin has been used as a therapeutic agent when applied topically, and antagonists of the TRPV1 receptor have been developed. Overall, the numerous uses for capsaicin are clear; hence, the rationale of this review is to bring together and discuss the different types of studies that exploit these actions to shed light upon capsaicin working both as a tool to understand pain but also as a treatment for chronic pain. This review will discuss the various actions of capsaicin and how it lends itself to these different purposes.
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Affiliation(s)
- Jessica O'Neill
- Neuroscience, Physiology and Pharmacology, University College London, London.
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35
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Chinn MS, Sharma-Shivappa RR, Cotter JL. Solvent extraction and quantification of capsaicinoids from Capsicum chinense. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.08.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Ritota M, Marini F, Sequi P, Valentini M. Metabolomic characterization of Italian sweet pepper (Capsicum annum L.) by means of HRMAS-NMR spectroscopy and multivariate analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9675-9684. [PMID: 20715777 DOI: 10.1021/jf1015957] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
HRMAS-NMR spectroscopy was used to assess the metabolic profile of sweet pepper (Capsicum Annum L.). One-dimensional and two-dimensional NMR spectra, performed directly on sample pieces of few milligrams, hence without any chemical and/or physical manipulation, allowed the assignment of several compounds. Organic acids, fatty acids, amino acids, and minor compounds such as trigonelline, C4-substituted pyridine, choline, and cinnamic derivatives were observed with a single experiment. A significant discrimination between the two sweet pepper varieties was found by using partial least-squares projections to latent structures discrimination analysis (PLS-DA). The metabolites contributing predominantly to such differentiation were sugars and organic and fatty acids. Also a partial separation according to the geographical origin was obtained always by analyzing the NMR data with PLS-DA. Some of the discriminating molecules are peculiar for pepper and contribute to define the overall commercial and organoleptic quality so that HRMAS-NMR proved to be a complementary analysis to standard tools used in food science and, in principle, can be applied to any foodstuff.
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Affiliation(s)
- Mena Ritota
- Agricultural Research Council, Research Centre for the Soil-Plant System, Instrumental Centre of Tor Mancina, Strada della Neve Km 1, 00015 Monterotondo, Rome, Italy
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37
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Takahashi K, Nishime A, Kakinuma M, Koitabashi Y, Sugaya A, Tanifuji F, Miyamoto T. Pungent and Aroma Substances of Koreigusu Sauce from Okinawa. J JPN SOC FOOD SCI 2008. [DOI: 10.3136/nskkk.55.129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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38
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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. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6951-7. [PMID: 17661486 DOI: 10.1021/jf070951x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [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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39
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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] [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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40
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Deepa N, Kaur C, George B, Singh B, Kapoor H. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.09.016] [Citation(s) in RCA: 101] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Naczk M, Shahidi F. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. J Pharm Biomed Anal 2006; 41:1523-42. [PMID: 16753277 DOI: 10.1016/j.jpba.2006.04.002] [Citation(s) in RCA: 608] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2006] [Revised: 04/04/2006] [Accepted: 04/06/2006] [Indexed: 12/27/2022]
Abstract
Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged because they render beneficial health effects. Phenolics and polyphenolics are among the most desirable food bioactives because of their antioxidant activity, brought about by a number of pathways, or due to other mechanisms. The analysis of phenolics and polyphenolics requires their extraction possible purification and structure elucidation. This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals.
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Affiliation(s)
- Marian Naczk
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS, Canada B2G 2W5
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42
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Kozukue N, Han JS, Kozukue E, Lee SJ, Kim JA, Lee KR, Levin CE, Friedman M. Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:9172-81. [PMID: 16277419 DOI: 10.1021/jf050469j] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Diverse procedures have been reported for the isolation and analysis of secondary metabolites called capsaicinoids, pungent compounds in the fruit of the Capsicum (Solanaceae) plant. To further improve the usefulness of high-performance liquid chromatography (HPLC), studies were carried out on the analysis of extracts containing up to eight of the following capsaicinoids: capsaicin, dihydrocapsaicin, homocapsaicin-I, homocapsaicin-II, homodihydrocapsaicin-I, homodihydrocapsaicin-II, nonivamide, and nordihydrocapsaicin. HPLC was optimized by defining effects on retention times of (a) the composition of the mobile phase (acetonitrile/0.5% formic acid in H2O), (b) the length of the Inertsil column, and (c) the capacity values (k) of the column packing. Identification was based on retention times and mass spectra of individual peaks. Quantification was based on the UV response at 280 nm in HPLC and recoveries from spiked samples. The method (limit of detection of approximately 15-30 ng) was successfully used to quantify capsaicinoid levels of parts of the pepper fruit (pericarp, placenta, seeds, and in the top, middle, and base parts of whole peppers) in 17 species of peppers and in 23 pepper-containing foods. The results demonstrate the usefulness of the method for the analysis of capsaicinoids ranging from approximately 0.5 to 3600 microg of capsaicin equiv/g of product. The water content of 12 fresh peppers ranged from 80.8 to 92.7%. The described freeze-drying, extraction, and analysis methods should be useful for assessing the distribution of capsaicinoids in the foods and in defining the roles of these biologically active compounds in the plant, the diet, and medicine.
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Affiliation(s)
- Nobuyuki Kozukue
- Department of Food Service Industry, Uiduck University, Gyongbuk 780-713, Korea
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43
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Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.09.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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44
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Goodwin DC, Hertwig KM. Peroxidase-catalyzed oxidation of capsaicinoids: steady-state and transient-state kinetic studies. Arch Biochem Biophys 2003; 417:18-26. [PMID: 12921775 DOI: 10.1016/s0003-9861(03)00321-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Capsaicinoids are the pungent compounds in Capsicum fruits (i.e., "hot" peppers). Peroxidases catalyze capsaicinoid oxidation and may play a central role in their metabolism. However, key kinetic aspects of peroxidase-catalyzed capsaicinoid oxidation remain unresolved. Using transient-state methods, we evaluated horseradish peroxidase compound I and II reduction by two prominent capsaicinoids (25 degrees C, pH 7.0). We determined rate constants approaching 2 x 10(7) and 5 x 10(5)M(-1)s(-1) for compound I and compound II reduction, respectively. We also determined k(app) values for steady-state capsaicinoid oxidation approaching 8 x 10(5)M(-1)s(-1) (25 degrees C, pH 7.0). Accounting for stoichiometry, these are in excellent agreement with constants for compound II reduction, suggesting that this reaction governs capsaicinoid-dependent peroxidase turnover. Ascorbate rapidly reduced capsaicinoid radicals, assisting in the determination of the kinetic constants reported. Because ascorbate accumulates in Capsicum fruits, it may also be an important determinant for capsaicinoid content and preservation in Capsicum fruits and related products.
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Affiliation(s)
- Douglas C Goodwin
- Department of Chemistry, Auburn University, Auburn, AL 36849-5312, USA.
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45
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Naczk M, Shahidi F. Phenolic Compounds in Plant Foods: Chemistry and Health Benefits. Prev Nutr Food Sci 2003. [DOI: 10.3746/jfn.2003.8.2.200] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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