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Naseem M, Rana RM, Mahmood Ul Hassan, Khan MA, Binobead MA, Elsadek MF, Elsalahy HH, Iqbal R. High performance liquid chromatography (HPLC) based genetic diversity profiling of chilli germplasm for fruit pungency and phytochemical contents. BMC PLANT BIOLOGY 2024; 24:368. [PMID: 38711001 DOI: 10.1186/s12870-024-05055-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Accepted: 04/22/2024] [Indexed: 05/08/2024]
Abstract
Chilli peppers are widely consumed for their pungency, as used in flavoring the food and has many pharmaceutical and medicinal properties. Based on these properties an experiment was held using 83 varieties of chilli (Hot pepper and sweet pepper) were grown in suitable environment using Augment Block design and evaluated for fruit pungency and phytochemical contents using high proficiency liquid chromatography. Analysis of variance (ANOVA) of traits showed highly significant for all traits except for fruit length and capsaicin contents. The value of Least significant increase (LSI)was ranged 0.27-1289.9 for all traits showed high variation among varieties. Highly significant correlation was found among fruit diameter to fruit weight 0.98, while moderate to high correlation was present among all traits. The most pungent genotype 24,634 was 4.8 g in weight, while the least pungent genotypes i.e. PPE-311 (32.8 g), green wonder (40.67) had higher in weight. The genotypes 24,627, 32,344, 32,368 and 1108 marked as higher number of seeds in their placental region. It was observed that chilli genotype 24,621 had maximum length with considerable high amount of pungency act as novel cultivar. Principal component analysis (PCA) showed the high variability of 46.97 for two PCs with the eigen value 2.6 and 1.63 was recorded. Biplot analysis showed a considerable variability for fruit pungency, while huge variability was found for all traits among given varieties. PPE-311, T5 and T3 are found as highly divergent for all traits. The findings of this study are instrumental for selecting parents to improve desirable traits in future chilli pepper breeding programs. It will help plant/vegetable breeders for development of highly nutrient and pungent varieties and attractive for the consumer of food sector.
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Affiliation(s)
- Misbah Naseem
- Department of Plant Breeding and Genetics, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Rashid Mehmood Rana
- Department of Plant Breeding and Genetics, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan.
| | - Mahmood Ul Hassan
- Department of Plant Breeding and Genetics, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Muhammed Azam Khan
- Department of Horticulture, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Manal Abdulaziz Binobead
- Department of Food Science and Nutrition, College of Agriculture and Food Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Mohamed Farouk Elsadek
- Department of Biochemistry, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Heba H Elsalahy
- Leibniz Centre for Agricultural Landscape Research (ZALF), Müncheberg, 15374, Germany.
| | - Rashid Iqbal
- Department of Agronomy, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan.
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Bouziane-Ait Bessai K, Brahmi-Chendouh N, Brahmi F, Dairi S, Mouhoubi K, Kermiche F, Bedjaoui K, Madani K, Boulekbache-Makhlouf L. Effect of storage on bioactivity of an Algerian spice "paprika": optimization of phenolic extraction and study of antioxidant and antibacterial activities. Food Sci Biotechnol 2024; 33:999-1011. [PMID: 38371693 PMCID: PMC10866826 DOI: 10.1007/s10068-023-01375-1] [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: 03/06/2023] [Revised: 06/05/2023] [Accepted: 06/15/2023] [Indexed: 02/20/2024] Open
Abstract
The effect of different storage methods (ambient temperature (A), refrigeration at 4 °C (R) and freezing at - 18 °C (F)), on the phytochemistry of an Algerian spice (paprika powder), was assessed. The optimized extract was obtained under the optimum conditions of ultrasound-assisted extraction (UAE) using response surface methodology (RSM) coupled with a Box-Behnken Design (BBD). This extract was evaluated for its total phenolics content (TPC), total flavonoids content (TFC) and its antioxidant and antibacterial activities. Under the optimum conditions (5 min for the irradiation time, 40% for the amplitude, 80% for ethanol concentration and 50% for solid-liquid ratio) the TPC was 12.23 ± 1.01 mg Gallic Acid Equivalent/gram of Dried Powder (mg GAE/g DP) which is very close with experimental assay. The TPC are better preserved at A whereas TFC and the antioxidant activity at F, and the antibacterial activity depend on the storage methods and the strains tested.
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Affiliation(s)
- Keltoum Bouziane-Ait Bessai
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Nabila Brahmi-Chendouh
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Fatiha Brahmi
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Sofiane Dairi
- Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics, Department of Microbiology and Food Sciences, Faculty of Nature and Life Sciences, University of Jijel, Jijel, Algeria
| | - Khokha Mouhoubi
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
- Research Center in Agro-Food Technologies, Road of Targua Ouzemmour, 06000 Bejaia, Algeria
| | - Ferriel Kermiche
- Higher School of Food Sciences and Agrifood Industries, Avenue Ahmed Hamidouche, Oued Smar, Algiers, Algeria
| | - Kenza Bedjaoui
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Khodir Madani
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
- Research Center in Agro-Food Technologies, Road of Targua Ouzemmour, 06000 Bejaia, Algeria
| | - Lila Boulekbache-Makhlouf
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
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Demirel Ozbek Y, Saral O, Turker PF. Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don. PLoS One 2024; 19:e0299037. [PMID: 38394328 PMCID: PMC10890727 DOI: 10.1371/journal.pone.0299037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).
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Affiliation(s)
- Yagmur Demirel Ozbek
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Ozlem Saral
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Perim Fatma Turker
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Başkent University, Ankara, Turkiye
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Ahmad R, Riaz M, Aldholmi M, Alsulays A, Alsulais W, Alaswad D, Almutawah AI, Al Nahab HZ. Solanum pseudocapsicum vs Capsicum annum; comparative phenolics profiling using green ultrasonic extraction and UHPLC analysis. ULTRASONICS SONOCHEMISTRY 2024; 103:106789. [PMID: 38309047 PMCID: PMC10848139 DOI: 10.1016/j.ultsonch.2024.106789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/19/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
BACKGROUND Solanum pseudocapsicum (PC) and Capsicum annum (CA) belongs to the family of Solanaceae. CA have been reported a rich source of phenolics whereas, the phenolics content of GA (gallic acid), SC (scopoletin), RA (rosmarinic acid), and RV (resveratrol) are yet to be reported for the PC-fruit. This study comparatively evaluates the phenolics profile for different parts (seeds and skin) and colors (green and red) of the PC- and CA-fruits using the green solvents of ethanol (ET), acetone (AC), water (H2O), and different combinations of these solvents. METHODOLOGY Ultrasonics extraction (US) and UHPLC analysis were employed for phenolics evaluation. RESULTS The USMD (method development) revealed the highest extract yield of 62 mg/100 mg for the PC-skin in ET:AC (70:30) solvent whereas, more phenolics (ppm) were observed for PC-seeds in ET:AC (50:50) solvent, particularly the SC (29.46) and GA (16.92). The UHPLCMDMV exhibited significant accuracies (100.70-114.14 %) with r2-values (0.9993-0.9997) in the linearity range of 1-200 ppm. The USMV (method validation) in PC- and CA-fruit parts and colors revealed more extract yields for the red skin part of the PC- (180.5 mg) and CA-fruit (126.2 mg). The phenolics were seen more in the green seeds of the PC-fruit (ppm); SC (276), GA (147.36), RV (28.54), and RA (23.87) followed by the green PC-skin, and red/green CA-seeds. The statistical models of mean differences, ANOVA, and Pearson's correlation showed significant differences for the PC-fruit parts (seeds and skin) and colors (red and green) vs extract yield and phenolics content (P = 0.05). CONCLUSION PC-and CA-fruits were successfully evaluated where the seeds for the green fruits exhibited more phenolics amount.
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Affiliation(s)
- Rizwan Ahmad
- Department of Natural Products, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia.
| | - Muhammad Riaz
- Department of Pharmacy, Shaheed Benazir Bhutto University, Sheringal 18050, Khyber Pakhtunkhwa, Pakistan
| | - Mohammed Aldholmi
- Department of Natural Products, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
| | - Ahad Alsulays
- Department of Natural Products, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
| | - Wala Alsulais
- Department of Natural Products, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
| | - Deema Alaswad
- Department of Natural Products, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
| | - Alhassan Ibrahim Almutawah
- Department of Natural Products, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
| | - Hasan Zaki Al Nahab
- Department of Natural Products, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
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Colombié S, Prigent S, Cassan C, Hilbert-Masson G, Renaud C, Dell'Aversana E, Carillo P, Moing A, Beaumont C, Beauvoit B, McCubbin T, Nielsen LK, Gibon Y. Comparative constraint-based modelling of fruit development across species highlights nitrogen metabolism in the growth-defence trade-off. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023; 116:786-803. [PMID: 37531405 DOI: 10.1111/tpj.16409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/19/2023] [Accepted: 07/21/2023] [Indexed: 08/04/2023]
Abstract
Although primary metabolism is well conserved across species, it is useful to explore the specificity of its network to assess the extent to which some pathways may contribute to particular outcomes. Constraint-based metabolic modelling is an established framework for predicting metabolic fluxes and phenotypes and helps to explore how the plant metabolic network delivers specific outcomes from temporal series. After describing the main physiological traits during fruit development, we confirmed the correlations between fruit relative growth rate (RGR), protein content and time to maturity. Then a constraint-based method is applied to a panel of eight fruit species with a knowledge-based metabolic model of heterotrophic cells describing a generic metabolic network of primary metabolism. The metabolic fluxes are estimated by constraining the model using a large set of metabolites and compounds quantified throughout fruit development. Multivariate analyses showed a clear common pattern of flux distribution during fruit development with differences between fast- and slow-growing fruits. Only the latter fruits mobilise the tricarboxylic acid cycle in addition to glycolysis, leading to a higher rate of respiration. More surprisingly, to balance nitrogen, the model suggests, on the one hand, nitrogen uptake by nitrate reductase to support a high RGR at early stages of cucumber and, on the other hand, the accumulation of alkaloids during ripening of pepper and eggplant. Finally, building virtual fruits by combining 12 biomass compounds shows that the growth-defence trade-off is supported mainly by cell wall synthesis for fast-growing fruits and by total polyphenols accumulation for slow-growing fruits.
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Affiliation(s)
- Sophie Colombié
- Univ. Bordeaux, INRAE, UMR1332 BFP, 33882, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Sylvain Prigent
- Univ. Bordeaux, INRAE, UMR1332 BFP, 33882, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Cédric Cassan
- Univ. Bordeaux, INRAE, UMR1332 BFP, 33882, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Ghislaine Hilbert-Masson
- EGFV, Université de Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33882, Villenave d'Ornon, France
| | - Christel Renaud
- EGFV, Université de Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33882, Villenave d'Ornon, France
| | - Emilia Dell'Aversana
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", Via Vivaldi 43, 81100, Caserta, Italy
| | - Petronia Carillo
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", Via Vivaldi 43, 81100, Caserta, Italy
| | - Annick Moing
- Univ. Bordeaux, INRAE, UMR1332 BFP, 33882, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Chloé Beaumont
- Univ. Bordeaux, INRAE, UMR1332 BFP, 33882, Villenave d'Ornon, France
| | - Bertrand Beauvoit
- Univ. Bordeaux, INRAE, UMR1332 BFP, 33882, Villenave d'Ornon, France
| | - Tim McCubbin
- Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, Corner College and Cooper Roads (Building 75), Brisbane, QLD, 4072, Australia
| | - Lars Keld Nielsen
- Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, Corner College and Cooper Roads (Building 75), Brisbane, QLD, 4072, Australia
| | - Yves Gibon
- Univ. Bordeaux, INRAE, UMR1332 BFP, 33882, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
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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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Haile M, Ro N, Ko HC, Oh H, Lee GA. A Comprehensive Genome-Wide Association Study of Carotenoid and Capsaicinoid Contents in Capsicum chinense Germplasm. Int J Mol Sci 2023; 24:13885. [PMID: 37762188 PMCID: PMC10531199 DOI: 10.3390/ijms241813885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/04/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Pepper is a highly important vegetable globally, both economically and nutritionally. However, to efficiently select and identify genetic resources for pepper breeding programs, it is crucial to understand the association between important traits and genetic factors. In this study, we investigated the genetic basis of carotenoid and capsaicinoid content in 160 Capsicum chinense germplasms. The study observed significant variability in carotenoid and capsaicinoid content among the germplasms. Correlation analysis revealed a strong positive correlation between violaxanthin and antheraxanthin. In contrast, capsaicin and dihydrocapsaicin displayed negative correlations with individual carotenoids but exhibited a strong positive correlation between the two compounds (r = 0.90 ***). Genotyping-by-sequencing (GBS) was performed on 160 genotypes of pepper germplasm, which identified 47,810 high-quality SNPs. A comprehensive genome-wide association analysis was performed using these SNPs to identify SNPs associated with carotenoids and capsaicinoids, revealing 193 SNPs that exhibited significant associations. Specifically, 4 SNPs were associated with violaxanthin, 2 with antheraxanthin, 86 with capsorubin, 5 with capsanthin, 63 with zeaxanthin, 3 with β-cryptoxanthin, and 2 with α-carotene. With further studies, the significantly associated SNPs identified in this study have the potential to be utilized for selecting pepper accessions with high carotenoid and capsaicinoid contents. Additionally, the genes associated with these significant SNPs will be used to understand their roles and involvement in the biosynthesis pathway of carotenoids and capsaicinoids. Understanding the function of these genes can provide insights into the molecular mechanisms underlying the production of these bioactive compounds in pepper. The findings of this study hold valuable implications for selecting pepper varieties with desirable traits and developing breeding programs aimed at enhancing the nutritional and medicinal properties of pepper.
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8
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El-Ganainy SM, Soliman AM, Ismail AM, Sattar MN, Farroh KY, Shafie RM. Antiviral Activity of Chitosan Nanoparticles and Chitosan Silver Nanocomposites against Alfalfa Mosaic Virus. Polymers (Basel) 2023; 15:2961. [PMID: 37447606 DOI: 10.3390/polym15132961] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/20/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Plant viruses are a global concern for sustainable crop production. Among the currently available antiviral approaches, nanotechnology has been overwhelmingly playing an effective role in circumventing plant viruses. Alfalfa mosaic virus (AMV) was isolated and identified from symptomatic pepper plants in Egypt using symptomatology, serological tests using the direct ELISA technique, differential hosts and electron microscopy. The virus was biologically purified from a single local lesion that developed on Chenopodium amaranticolor. The AMV infection was further confirmed using an AMV coat protein-specific primer RT-PCR. We further evaluated the antiviral potential of chitosan nanoparticles (CS-NPs) and chitosan silver nanocomposites (CS-Ag NC) in different concentrations against AMV infections in pepper plants. All tested concentrations of CS-NPs and CS-Ag NC induced the inhibition of AMV systemically infected pepper plants when applied 24 h after virus inoculation. The foliar application of 400 ppm CS-NPs or 200 ppm CS-Ag NC produced the highest AMV inhibitory effect (90 and 91%) when applied 24 h after virus inoculation. Treatment with CS-NPs and CS-Ag NC considerably increased the phenol, proline and capsaicin contents compared to the infected plants. Moreover, the agronomic metrics (plant height, fresh and dry pod weights and number of pods per plant) were also significantly improved. According to our results, the potential applications of CS-NPs and CS-Ag NC may provide an effective therapeutic measure for better AMV and other related plant virus management.
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Affiliation(s)
- Sherif Mohamed El-Ganainy
- Department of Arid Land Agriculture, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Pests and Plant Diseases Unit, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Vegetable Diseases Research Department, Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Ahmed M Soliman
- Virus and Phytoplasma Research Department, Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Ahmed Mahmoud Ismail
- Department of Arid Land Agriculture, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Pests and Plant Diseases Unit, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Vegetable Diseases Research Department, Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza 12619, Egypt
| | | | - Khaled Yehia Farroh
- Nanotechnology and Advanced Materials Central Lab., Regional Center for Food and Feed, Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Radwa M Shafie
- Virus and Phytoplasma Research Department, Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza 12619, Egypt
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9
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Sanatombi K. Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge. Compr Rev Food Sci Food Saf 2023; 22:3011-3052. [PMID: 37184378 DOI: 10.1111/1541-4337.13170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/02/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre- and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.
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10
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Alonso-Villegas R, González-Amaro RM, Figueroa-Hernández CY, Rodríguez-Buenfil IM. The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition. Molecules 2023; 28:molecules28104239. [PMID: 37241977 DOI: 10.3390/molecules28104239] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/15/2023] [Accepted: 05/20/2023] [Indexed: 05/28/2023] Open
Abstract
Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.
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Affiliation(s)
- Rodrigo Alonso-Villegas
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Pascual Orozco s/n, Campus 1, Santo Niño, Chihuahua 31350, Chihuahua, Mexico
| | - Rosa María González-Amaro
- CONACYT-Instituto de Ecología, A.C. Carretera Antigua a Coatepec 351, Col. El Haya, Xalapa 91073, Veracruz, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Subsede Sureste, Tablaje Catastral, 31264, Carretera Sierra Papacal-Chuburna Puerto km 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico
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11
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Jang L, Choi J, Lee S, Lee S. Protective effects of Capsicum fruits and their constituents on damage in TNF-α-stimulated human dermal fibroblasts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3701-3713. [PMID: 36325913 DOI: 10.1002/jsfa.12313] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 10/27/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Antioxidant and anti-inflammatory effects of natural products on skin cells have been proved to be effective in improving skin damage. Capsicum species contain capsaicinoids that have antioxidant and anti-inflammatory properties, and various subspecies are cultivated. In this study, the effects of four Capsicum fruits and major constituents on oxidative stress and inflammatory reactions were measured using human dermal fibroblasts (HDFs) to verify their effects on skin damage. RESULTS The inhibitory effects of nitric oxide (NO), reactive oxygen species (ROS), and prostaglandin E2 (PGE2 ) by cucumber hot pepper, red pepper (RDP), Shishito pepper (SSP), and Cheongyang pepper were determined in HDFs. RDP and SSP inhibited the production of NO, ROS, and PGE2 in tumor necrosis factor-alpha-stimulated HDFs. Additionally, SSP seeds restored tumor necrosis factor-alpha-induced increase in matrix metalloproteinase-1 and decreased procollagen I α1 (COLIA1). In high-performance liquid chromatography analysis of the capsaicinoids capsaicin (CAP) and dihydrocapsaicin (DHC), CAP was detected at a higher level than DHC in the peel and seeds of all four types of Capsicum fruits, and the total amount of capsaicinoids was the highest in SSP. CAP and DHC, which are major constituents of Capsicum fruits, also inhibited NO, ROS, and PGE2 and restored matrix metalloproteinase-1 and procollagen I α1. CONCLUSION RDP and SSP were shown to have a significant protective effect on skin damage, including oxidative stress, inflammatory reactions, and reduction of collagens. Capsaicinoids CAP and DHC were proved as active constituents. This research may provide basic data for developing Capsicum fruits as ingredients to improve skin damage, such as inflammation and skin aging. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Leeseul Jang
- Department of Plant Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Jungwon Choi
- Department of Plant Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sullim Lee
- Department of Life Science, Gachon University, Seongnam, Republic of Korea
| | - Sanghyun Lee
- Department of Plant Science and Technology, Chung-Ang University, Anseong, Republic of Korea
- BET Research Institute, Chung-Ang University, Anseong, Republic of Korea
- Natural Product Institute of Science and Technology, Anseong, Republic of Korea
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12
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Medalcho TH, Abegaz K, Dessalegn E, Mate J. Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products. Toxins (Basel) 2023; 15:307. [PMID: 37235342 PMCID: PMC10220635 DOI: 10.3390/toxins15050307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/12/2023] [Accepted: 04/20/2023] [Indexed: 05/28/2023] Open
Abstract
The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (berbere) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ℃, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at p < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.
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Affiliation(s)
- Tadewos Hadero Medalcho
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, Hawassa P.O. Box 05, Ethiopia
| | - Kebede Abegaz
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, Hawassa P.O. Box 05, Ethiopia
| | | | - Juan Mate
- Public University of Navarra (UPNA), 31006 Navarra, Spain
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Karaman K, Pinar H, Ciftci B, Kaplan M. Characterization of phenolics and tocopherol profile, capsaicinoid composition and bioactive properties of fruits in interspecies (Capsicum annuum X Capsicum frutescens) recombinant inbred pepper lines (RIL). Food Chem 2023; 423:136173. [PMID: 37209546 DOI: 10.1016/j.foodchem.2023.136173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 05/22/2023]
Abstract
In this study, 104 RIL (Recombinant Inbred Pepper Lines: F6) populations which generated by selfing Capsicum annuum (Long pepper) × Capsicum frutescens (PI281420) F6 population were characterized in terms of detailed bioactive properties, major phenolic composition, tocopherol and capsaicinoid profile. Total phenolics, flavonoid and total anthocyanin contents of the red pepper lines were in the range of 7.06-17.15 mg gallic acid equivalent (GAE)/g dw, 1.10-5.46 mg catechin equivalent (CE)/g dw and 7.9-516.6 mg/kg dw extract, respectively. Antiradical activity and antioxidant capacity values also ranged between 18.99 and 49.73% and 6.97-16.47 mg ascorbic acid equivalent (AAE)/kg dw, respectively. Capsaicin and dihydrocapsaicin levels showed a wide variance with the range of 27.9-1405.9 and 12.3-640.4 mg/100 g dw, respectively. Scoville heat unit revealed that the 95% of the peppers were highly pungent. The major tocopherol was alpha tocopherol for the pepper samples with the highest level of 1078.4 µg/g dw. The major phenolics were detected as p-coumaric acid, ferulic acid, myricetin, luteolin and quercetin. Pepper genotypes showed significant differences in terms of the characterized properties and principal component analysis was applied successfully to reveal the similar genotypes.
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Affiliation(s)
- Kevser Karaman
- Department of Agricultural Biotechnology, Faculty of Agriculture, University of Erciyes, Kayseri, Turkiye.
| | - Hasan Pinar
- Department of Horticulture, Faculty of Agriculture, University of Erciyes, Kayseri, Turkiye
| | - Beyza Ciftci
- Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkiye
| | - Mahmut Kaplan
- Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkiye
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Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2022.100643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Yu J, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing. Food Res Int 2023; 165:112476. [PMID: 36869489 DOI: 10.1016/j.foodres.2023.112476] [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: 08/08/2022] [Revised: 11/28/2022] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
Sichuan hotpot oil is a distinctive traditional Chinese cuisine, and chili pepper is an essential material for its flavor formation. In this study, the effect of chili pepper cultivars on capsaicinoids as well as Sichuan hotpot oil volatile compounds were examined. Gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to ascertain the differences between volatile components and flavor. The results showed that the EJT hotpot oil had the highest color intensity of 34.8, and the SSL hotpot oil had the highest capsaicinoids content of 1.536 g/kg. The results of QDA showed distinct differences among hotpot oils in terms of all sensory properties. A total of 74 volatile components were detected. Aldehydes, ketones, esters, and acids were the dominant volatile compounds formed in 18 hotpot oil samples and showed a significant difference, suggesting that they played a key role in flavor contribution and distinguishing the flavor differences between different hotpot oils. The PCA results well distinguished 18 kinds of hotpot oil.
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Affiliation(s)
- Jiao Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | | | - Lixue Yang
- Guanghanshi Maidele Food CO., Ltd, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
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16
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do Rosário Palma AL, Santos PBDRED, Pereira TC, Marcucci MC, Sawaya ACHF, de Oliveira LD. Effects of Calendula officinalis and Capsicum annum glycolic extracts on planktonic cells and biofilms of multidrug-resistant strains of Klebsiella pneumoniae and Pseudomonas aeruginosa. BIOFOULING 2023; 39:145-156. [PMID: 36971265 DOI: 10.1080/08927014.2023.2192406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Empirical knowledge of natural plant extracts is increasingly proving to be a promising field. The effect of Calendula officinalis L. (CO) and Capsicum annum (CA) glycolic extracts (GlExt) have potential that should be further developed in microbial tests. The effect of CO-GlExt and CA-GlExt was evaluated on eight multidrug-resistant clinical strains of Klebsiella pneumoniae and Pseudomonas aeruginosa, as well as collection strains for each bacterial. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extract were determined in comparison with 0.12% chlorhexidine. The tests were performed on single species biofilms, at 5 min and 24 h, using the MTT (3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide) assay. The MIC and MBC of the extract ranged from 1.56 to 50 mg mL-1 for all strains evaluated. Analysis of the MTT assay revealed a strong antimicrobial potential of CA-GlExt, comparable to chlorhexidine. The findings suggest that CA-GlExt is effective against multidrug-resistant strains of K. pneumoniae and P. aeruginosa in planktonic state and biofilms.
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Affiliation(s)
- Ana Luiza do Rosário Palma
- Department of Biosciences and Oral Diagnosis, Institute of Science and Technology, São Paulo State University (UNESP), São José dos Campos, São Paulo, Brazil
- School of Biological Sciences and Health, Anhembi Morumbi University (UAM), São José dos Campos, São Paulo, Brazil
| | - Pamela Beatriz do Rosário Estevam Dos Santos
- Department of Biosciences and Oral Diagnosis, Institute of Science and Technology, São Paulo State University (UNESP), São José dos Campos, São Paulo, Brazil
- Health Sciences Institute, Universidade Paulista (UNIP), São José dos Campos, São Paulo, Brazil
| | - Thais Cristine Pereira
- Department of Biosciences and Oral Diagnosis, Institute of Science and Technology, São Paulo State University (UNESP), São José dos Campos, São Paulo, Brazil
| | - Maria Cristina Marcucci
- Department of Biosciences and Oral Diagnosis, Institute of Science and Technology, São Paulo State University (UNESP), São José dos Campos, São Paulo, Brazil
| | | | - Luciane Dias de Oliveira
- Department of Biosciences and Oral Diagnosis, Institute of Science and Technology, São Paulo State University (UNESP), São José dos Campos, São Paulo, Brazil
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17
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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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18
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Johnson JB, Mani JS, Walsh KB, Naiker M. Infrared spectroscopy for the quality assessment of Habanero chilli: a proof-of-concept study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01743-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Chen C, Zhang M, Zheng X, Lang H. Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis. Front Nutr 2022; 9:935865. [DOI: 10.3389/fnut.2022.935865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
BackgroundStimulating food is emerging as an important modifiable factor in the development of gastrointestinal (GI) tract cancers, but the association between chili pepper consumption and the risk of GI cancers is unclear. We aimed to evaluate the direction and magnitude of the association between chili pepper consumption and the risk of GI cancers.MethodsA literature search was performed in PubMed, Embase, and Web of Science databases from inception to 22 December 2021. Observational studies reporting the association between chili pepper consumption and the risk of gastric cancer (GC), esophageal cancer (EC), and/or colorectal cancer (CRC) in adults were eligible for inclusion. Data extraction and quality assessment were conducted independently by two reviewers for the included literature. Summary odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using a random-effects model. Subgroup analyses were also performed based on the cancer type, study design, region of the study, study quality, and adjustments.ResultsA total of 11,421 studies were screened, and 14 case-control studies were included involving 5009 GI cancers among 11,310 participants. The summary OR showed that high consumption of chili pepper was positively related to the risk of GI cancers (OR = 1.64; 95% CI: 1.00–2.70). A stronger positive relationship was observed between chili pepper consumption and EC risk (OR = 2.71; 95% CI: 1.54–4.75), but there was no statistically significant association between GC and CRC risk. In analyses stratified by geographical location, a positive association was found between chili pepper consumption and the risk of GI cancers in Asian studies (OR = 2.50; 95% CI: 1.23–5.08), African studies (OR = 1.62; 95% CI: 1.04–2.52), and North American studies (OR = 2.61; 95% CI: 1.34–5.08), but an inverse association was seen in South American studies (OR = 0.50; 95% CI: 0.29–0.87) and European studies (OR = 0.30; 95% CI: 0.15–0.61).ConclusionThis meta-analysis suggests that chili pepper is a risk factor for certain GI cancers (e.g., EC). Geographical regions influence the risk of GI cancers, especially in Asian, African, and North American populations, which require more attention during dietary guidance.Systematic review registration[https://www.crd.york.ac.uk/PROSPERO/], identifier [CRD42022320670].
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Unravelling the Therapeutic Potential of Nano-Delivered Functional Foods in Chronic Respiratory Diseases. Nutrients 2022; 14:nu14183828. [PMID: 36145202 PMCID: PMC9503475 DOI: 10.3390/nu14183828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/04/2022] [Accepted: 09/11/2022] [Indexed: 12/12/2022] Open
Abstract
Chronic inflammation of the respiratory tract is one of the most concerning public health issues, as it can lead to chronic respiratory diseases (CRDs), some of which are more detrimental than others. Chronic respiratory diseases include chronic obstructive pulmonary disease (COPD), asthma, lung cancer, and pulmonary fibrosis. The conventional drug therapies for the management and treatment of CRDs only address the symptoms and fail to reverse or recover the chronic-inflammation-mediated structural and functional damage of the respiratory tract. In addition, the low efficacy and adverse effects of these drugs have directed the attention of researchers towards nutraceuticals in search of potential treatment strategies that can not only ameliorate CRD symptoms but also can repair and reverse inflammatory damage. Hence, there is a growing interest toward investigating the medicinal benefits of nutraceuticals, such as rutin, curcumin, zerumbone, and others. Nutraceuticals carry many nutritional and therapeutic properties, including anti-inflammatory, antioxidant, anticancer, antidiabetic, and anti-obesity properties, and usually do not have as many adverse effects, as they are naturally sourced. Recently, the use of nanoparticles has also been increasingly studied for the nano drug delivery of these nutraceuticals. The discrete size of nanoparticles holds great potential for the level of permeability that can be achieved when transporting these nutraceutical compounds. This review is aimed to provide an understanding of the use of nutraceuticals in combination with nanoparticles against CRDs and their mechanisms involved in slowing down or reversing the progression of CRDs by inhibiting pro-inflammatory signaling pathways.
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Castro-Muñoz R, Gontarek-Castro E, Jafari SM. Up-to-date strategies and future trends towards the extraction and purification of Capsaicin: A comprehensive review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Kádár CB, Păucean A, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Man S, Chiș MS, Drețcanu G. Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.-Stage towards a Product with Technological Application. PLANTS (BASEL, SWITZERLAND) 2022; 11:1080. [PMID: 35448807 PMCID: PMC9025496 DOI: 10.3390/plants11081080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/07/2022] [Accepted: 04/13/2022] [Indexed: 06/14/2023]
Abstract
Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20 °C. The unfermented (UCP) and fermented chili pastes (FCP) were both subjected to physicochemical and microbiological characterization consisting of capsaicinoid, ascorbic acid, short-chain organic acids, phenolic compounds, and simple sugars analysis. Cell viability for Lactic Acid Bacteria (LAB) and Leuconostoc was determined before and after fermentation. Results indicate that capsaicinoids are very stable compounds, as notable differences between unfermented and fermented samples could not be seen. Carolina Reaper and Fatalii cultivars were amongst the most pungent, whereas Cherry, Cayenne, and Bulgarian types were low to moderate in pungency. Average loss of total ascorbic acid was 19.01%. Total phenolic compounds ranged between 36.89−195.43 mg/100 g for the fresh fruits and 35.60−180.40 mg/100 g for the fermented product. Losses through fermentation were not significant (p < 0.05). Plate counts indicated low initial numbers for LAB in the fresh samples, values ranging between 50−3700 CFU/g (colony-forming units). After fermentation, day 21, concentration of LAB (3.8 × 106−6.2 × 108 CFU/g) was high in all samples. Fermented chilies paste with enhanced biochemical and bacterial properties might further be used in the technology of vegetable (brining) or meat (curing) products, processes that generally involve the fermenting activity of different microorganisms, especially (LAB). Thus, the purpose of this research was the investigation of biochemical and microbial transformations that naturally occur in fermented chilies with a future perspective towards technological applications in cured meat products.
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Affiliation(s)
- Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania;
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Georgiana Drețcanu
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
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Razola-Díaz MDC, Gómez-Caravaca AM, López de Andrés J, Voltes-Martínez A, Zamora A, Pérez-Molina GM, Castro DJ, Marchal JA, Verardo V. Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes. Antioxidants (Basel) 2022; 11:antiox11030557. [PMID: 35326207 PMCID: PMC8944693 DOI: 10.3390/antiox11030557] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 12/30/2022] Open
Abstract
Bell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxidant, and immunomodulator. However, undersized and damaged fruits are usually wasted. Thus, in order to evaluate the phenolic content, a Box–Behnken design has been carried out to optimize the extraction from Capsicum annuum yellow pepper by ultrasound-assisted extraction (UAE). The independent factors were time (min), ethanol/water (% v/v) and solvent/sample ratio (v/w). The model was validated by ANOVA and confirmed. Furthermore, the whole pepper and the pepper without peduncles and seeds were extracted using optimal conditions and characterized by HPLC-ESI-TOF-MS. Moreover, their antioxidant activities, measured by three different methods (DPPH, ABTS, and FRAP), carotenoid composition, assessed by HPLC-MS, and chlorophyll content, assessed by a spectrophotometric method, were compared. A total of 38 polar compounds were found of which seven have been identified in pepper fruit extracts for the first time. According to the results, whole pepper (WP) samples presented higher content in phenolic acids; meanwhile, the edible portion (EP) was higher in flavonoids. No differences were found in the antioxidant activity except for the FRAP assay where the WP sample showed higher radical scavenging activity. EP samples showed the highest content of carotenoids and WP ones in chlorophylls.
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Affiliation(s)
| | - Ana Mª Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Campus of Fuentenueva, 18071 Granada, Spain;
- Biomedical Research Center, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Julia López de Andrés
- Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain; (J.L.d.A.); (A.V.-M.); (J.A.M.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain
- Excellence Research Unit “Modeling Nature” (MNat), University of Granada, 18100 Granada, Spain
- BioFab i3D—Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain
| | - Ana Voltes-Martínez
- Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain; (J.L.d.A.); (A.V.-M.); (J.A.M.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain
- Excellence Research Unit “Modeling Nature” (MNat), University of Granada, 18100 Granada, Spain
- BioFab i3D—Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain
| | - Alberto Zamora
- Unidad de Lípidos y Riesgo Vascular, Servicio de Medicina Interna, Hospital de Blanes, Corporació de Salut del Maresme i la Selva, 17300 Blanes, Spain;
- Grupo de Medicina Traslacional y Ciencias de la Decisión, Departamento de Ciencias Médicas, Facultad de Medicina, Universidad de Girona, 17004 Girona, Spain
- Grupo Epidemiología Cardiovascular y Genética, CIBER, Enfermedades Cardiovasculares (CIBERCV), 08003 Barcelona, Spain
| | - Gema M. Pérez-Molina
- Department I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, Spain; (G.M.P.-M.); (D.J.C.)
| | - David J. Castro
- Department I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, Spain; (G.M.P.-M.); (D.J.C.)
| | - Juan Antonio Marchal
- Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain; (J.L.d.A.); (A.V.-M.); (J.A.M.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain
- Excellence Research Unit “Modeling Nature” (MNat), University of Granada, 18100 Granada, Spain
- BioFab i3D—Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain;
- Biomedical Research Center, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Correspondence:
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Koncsek A, Szokol L, Krizsa V, Daood HG, Helyes L, Véha A, Szabó P. B. Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/146640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Dash MK, Joshi N, Dubey VS, Dwivedi KN, Gautam DNS. Screening of anti-cancerous potential of classical Raudra rasa and modified Raudra rasa modified with hiraka bhasma (nanodiamond) through FTIR & LC-MS analysis. JOURNAL OF COMPLEMENTARY & INTEGRATIVE MEDICINE 2022; 19:669-682. [PMID: 35106982 DOI: 10.1515/jcim-2021-0410] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 12/29/2021] [Indexed: 01/10/2023]
Abstract
OBJECTIVES Raudra rasa is an ayurvedic medicine explicitly prescribed for the treatment of arbuda (cancer), whereas hiraka bhasma has the potential to promote cancer healing properties. Together, these two medicines provide multifunction benefits. This paper analyses the functional groups of Raudra rasa modified with hiraka bhasma and compares it with the classically prepared raudra rasa. To identify the functional group, organic ligands, and active compounds present in samples of raudra rasa (CRR) and modified raudra rasa with hiraka bhasma (MRR) contributing to cancer alleviation by using Fourier transform infrared spectroscopy (FTIR) & LC-MS analysis. METHODS Classical raudra rasa (CRR), its ingredients, shadguna kajjali (SK); decoction of Piper betel Linn. (PBD); Amaranthus spinosus Linn. (ASD); Boerhaavia diffusa Linn. (BDD); Piper longum Linn. (PLD); cow urine (GM), & similarly modified raudra rasa (MRR), its ingredients, hiraka bhasma (HB); shadguna rasasindura (SHR); water-soluble extract of Piper betel Linn. (PBE); Amaranthus spinosus Linn. (ASE); Boerhaavia diffusa Linn. (BDE); cow urine ark (GA); Piper Longum Linn. (PLE) were subjected to FTIR and LC-MS analysis. RESULTS Among all 15 samples studied, maximum numbers of peaks (21) were seen in MRR indicating a greater number of functional groups. Further, in MRR, a maximum peak in the double bond region is suggestive of its higher stability compared to CRR. Both the compound is preliminarily a mixture of the number of functional groups like; fluoro, methyl, amino, hydroxy, nitro, methylamino, carbonyl, and iodo groups, having known anti-proliferative activities. By the FT-IR analysis, the biologically active compounds in aqueous and methanol extract of CRR & MRR were identified that have anti-cancerous compounds. In the present study, a total of 40 major compounds like alkaloids, amino acid, carboxylic acid, Flavonoids, Nucleoside, Nucleotide, phenylpropanoid, Sphingosine, stilbenoid, sugar, phosphate, terpenoids, vitamin from aqueous & methanol extract of CRR & MRR were identified by LC-MS. CONCLUSIONS This research paper highlights the presence of different functional groups and bioactive compounds known to have anti-cancer activities. Thus, this review suggests future recommendations for the design and development of improved anticancer drugs with higher efficacy.
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Affiliation(s)
- Manoj Kumar Dash
- Department of Rasashastra, Faculty of Ayurveda, IMS, BHU, Varanasi, India
| | - Namrata Joshi
- Department of Rasashastra, Faculty of Ayurveda, IMS, BHU, Varanasi, India
| | - Vd Sushil Dubey
- Department of Kriya Sarira, Faculty of Ayurveda, IMS, BHU, Varanasi, India
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UV-B Radiation as Abiotic Elicitor to Enhance Phytochemicals and Development of Red Cabbage Sprouts. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120567] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Background: The main objective of this study was to evaluate the effect of periodical UV-B illumination during red cabbage germination on morphological development and the phenolics and carotenoid accumulation. Methods: During a sprouting period of 10 days at 20 °C in darkness, seedlings received 5, 10, or 15 kJ m−2 UV-B (T5, T10, and T15) applied in four steps (25% on days 3, 5, 7, and 10). UV untreated sprouts were used as control (CTRL). After 10 days of germination, the sprouts were harvested and stored 10 days at 4 °C as a minimally processed product. Phenolic and carotenoid compounds were analysed 1 h after each UV-B application and on days 0, 4, 7, and 10 during cold storage. Results: The longest hypocotyl length was observed in T10-treated sprouts. The total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant capacity (TAC) increased during germination following a sigmoidal kinetic, especially in the UV-B-treated samples, which reported a dose-dependent behaviour. In this way, T10-treated sprouts increased the TPC by 40% after 10 days at 4 °C compared to CTRL, while TAC and TFC increased by 35 and 30%, respectively. Carotenoids were enhanced with higher UV-B doses (T15). Conclusions: We found that UV-B stimulated the biosynthesis of bioactive compounds, and a dose of 10 kJ m−2 UV-B, proportionally applied on days 3, 5, 7, and 10 days, is recommended.
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Rezazadeh A, Hamishehkar H, Ehsani A, Ghasempour Z, Moghaddas Kia E. Applications of capsaicin in food industry: functionality, utilization and stabilization. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34751073 DOI: 10.1080/10408398.2021.1997904] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses. Considering its low stability and bioaccessibility, and also regarding its irritation, the entrapment methods of capsaicin are fully developed. To compensate the limitations of capsaicin, various encapsulation methods have been used so far, including coacervation, emulsion, spray chilling, and liposomal delivery. Capsaicin has been widely used as a flavoring and preservative agent in food formulations and even as an active compound in packaging film and functional foods. This review provides an overview of the techno-functional properties, stabilization procedures, and burgeoning usages of capsaicin in the latest studies of the food sector. So, it may introduce new windows for the application of this compound.
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Affiliation(s)
- Aida Rezazadeh
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran.,Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran
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Smirnov OE, Kalynovskyi VY, Yumyna YM, Zelena PP, Skoryk MA, Dzhagan VM, Taran NY. Green synthesis of silver nanoparticles using aqueous extract of hot chili pepper fruits and its antimicrobial activity against Pseudomonas aeruginosa. UKRAINIAN BIOCHEMICAL JOURNAL 2021. [DOI: 10.15407/ubj93.05.102] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Tobolka A, Škorpilová T, Dvořáková Z, Cusimamani EF, Rajchl A. Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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GARRUTI DDS, MESQUITA WDS, MAGALHÃES HCR, ARAÚJO ÍMDS, PEREIRA RDCA. Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.18020] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties. Foods 2021; 10:foods10081849. [PMID: 34441626 PMCID: PMC8391173 DOI: 10.3390/foods10081849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/26/2021] [Accepted: 07/30/2021] [Indexed: 11/17/2022] Open
Abstract
An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars (Solanum tuberosum) Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion. Before digestion, the total phenolic content of potato cultivars mixed with JP was in the following order: R/R > PM > YG > RG. The highest levels of carotenoids were 194.34 µg/g in YG and 42.92 µg/g in the RG cultivar when mixed with roasted JP. The results indicate that the amount of bioaccessible phenolics ranged from 485 to 252 µg/g in potato cultivars mixed with roasted JP. The bioaccessibility of flavonoids ranged from 185.1 to 59.25 µg/g. The results indicate that the YG cultivar mixed with JP and SD showed the highest phenolic and carotenoid bioaccessibility. In contrast, the PM mixed with JP and SD contained the lowest phenolic and carotenoid bioaccessibility. Our results indicate that the highest flavonoid bioaccessibility occurred in R/R mixed with roasted JP and SD. The lowest flavonoids bioaccessibility occurred in PM and the RG. The maximum bioaccessible amount of capsaicin was observed in YG mixed with JP, while the minimum bioaccessibility was observed with PM.
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Lidiková J, Čeryová N, Šnirc M, Vollmannová A, Musilová J, Tóthová M, Hegedȕsová A. Determination of bioactive components in selected varieties of pepper ( Capsicum L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1955922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Judita Lidiková
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Natália Čeryová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Marek Šnirc
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Alena Vollmannová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Janette Musilová
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Monika Tóthová
- Department of Plant Protection, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Alžbeta Hegedȕsová
- Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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Kukula O, Çiçekli MN, Şafak S, Günaydın C. Role of TRPV1 channels on glycogen synthase kinase-3β and oxidative stress in ouabain-induced bipolar disease. J Recept Signal Transduct Res 2021; 42:338-348. [PMID: 34304690 DOI: 10.1080/10799893.2021.1955928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Bipolar disorder (BD) is a multifactorial chronic and refractory disease characterized by manic, depressive, and mixed mood episodes. Although epidemiological, and pathophysiological studies demonstrated a strong correlation between bipolar disorder and oxidative stress, precise etiology is still missing. Recent studies suggested the possible role of transient receptor potential channels (TRP) in the BD but, current knowledge is limited. Therefore, the current study investigates the possible role of TRPV1 in the ouabain-induced model of BD. The model was created with intracerebroventricular single dose ouabain (10-3 M) administration. Animals were treated with capsaicin, capsazepine, and lithium for seven days. Mania and depressive-like states were investigated with open-field, sucrose preference, and elevated plus maze tests. Oxidative stress was assessed by measuring total antioxidant and oxidant states, spectrophotometrically. The phosphorylation Glycogen synthase kinase-3β (GSK-3β) evaluated by western blotting. Our results demonstrated that capsaicin dose-dependently inhibited the ouabain-induced hyperlocomotion and depression. Although capsazepine exacerbated behavioral impairment, it did not show a significant effect on the antioxidant and oxidant states, and the effects of capsazepine on behaviors were abolished by combination with capsaicin. Additionally, capsaicin potently prevented the ouabain-induced decrease in GSK-3β phosphorylation. In contrast, capsazepine potentiated ouabain-induced decrease in GSK-3β phosphorylation and combination with capsaicin, suppressed the effect of capsazepine on GSK-3β phosphorylation. The effects of TRPV1 activation on oxidative stress and mania-like behaviors in the ouabain-induced BD model might be regulated by GSK-3β phosphorylation.
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Affiliation(s)
- Osman Kukula
- Department of Pharmacology, School of Medicine, Ondokuz Mayıs University, Samsun, Turkey
| | - Mustafa Nusret Çiçekli
- Department of Pharmacology, School of Medicine, Ondokuz Mayıs University, Samsun, Turkey
| | - Sinan Şafak
- Department of Pharmacology, School of Medicine, Ondokuz Mayıs University, Samsun, Turkey
| | - Caner Günaydın
- Department of Pharmacology, School of Medicine, Ondokuz Mayıs University, Samsun, Turkey
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Choopan W, Panpipat W, Nisoa M, Cheong LZ, Chaijan M. Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying. PLoS One 2021; 16:e0253834. [PMID: 34170970 PMCID: PMC8232433 DOI: 10.1371/journal.pone.0253834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 06/15/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried out at a microwave power of 740, 780, and 810 W with a constant infrared heating power (500 W) for different drying times to obtain the final moisture content ≤ 12.0% and the water activity (aw) ≤ 0.6. The quality characteristics of TCP were governed by HA temperature and MI output power. TCP dried using HA and MI at all conditions had similar contents of protein, lipid, ash, fiber, and carbohydrate (p>0.05). The fastest drying rate was detected when MI at 810 W for 40 min was applied (p<0.05). In this condition, TCP had the lowest browning index (A294 and A420) and the highest lightness (L* value) (p<0.05). TCP dried with MI at all powers had higher phenolic content and lower TBARS compared to HA (p<0.05). However, no significant differences in DPPH• scavenging activity were observed among TPC made by HA and MI (p>0.05). Similar Fourier transform infrared (FTIR) spectra with different peak intensities were observed in all samples, indicating the same functional groups with different contents were found. The bulk density of all TCP ranged from 0.51 g/mL to 0.61 g/mL and the wettability ranged from 24.02% to 26.70%. MI at 810 W for 40 min effectively reduced the drying time (5-fold faster) and lowered the specific energy consumption (18-fold lower) compared to the HA at 60°C for 210 min. Therefore, MI is a promising drying technique to reduce the drying time and improve the overall quality of TCP.
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Affiliation(s)
- Warongporn Choopan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
- * E-mail:
| | - Mudtorlep Nisoa
- School of Science, Walailak University, Nakhon Si Thammarat, Thailand
| | - Ling-Zhi Cheong
- Department of Food Science and Engineering, School of Marine Science, Ningbo University, Ningbo, China
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
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Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation. Foods 2021; 10:foods10061246. [PMID: 34072662 PMCID: PMC8226844 DOI: 10.3390/foods10061246] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/25/2021] [Accepted: 05/28/2021] [Indexed: 01/19/2023] Open
Abstract
The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-week experiment was conducted on 168 Lohmann Brown layers (43 weeks of age), assigned to four dietary treatments (42 hens/group; 21 replicate/groups with 2 birds/pen) consisting of a control diet (C) and three diets simultaneously supplemented with 6% linseed meal and 2% dried kapia pepper (E1), 2% dried sea buckthorn pomace (E2) and 2% dried carrot (E3). Every 2 weeks, 18 eggs/group/period were collected randomly from each group and used to determine the egg quality and nutritional parameters. The results showed that dietary linseed meal and carotenoids sources improved egg color, carotenoids’ accumulation in egg yolk and fatty acid profile, especially the n-3 PUFA content. Dietary carotenoids supplementation reduced, n-6/n-3 ratio, cholesterol content of the egg yolk and improved yolk pH, egg thickness and yolk oxidative stability. In conclusion, the use of these sources of carotenoids in the linseed meal enriched diets could be an effective way to improve the nutritional properties of the eggs without affecting their quality and consumer’s safety.
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Dobón-Suárez A, Giménez MJ, Castillo S, García-Pastor ME, Zapata PJ. Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit. Molecules 2021; 26:3099. [PMID: 34067307 PMCID: PMC8196862 DOI: 10.3390/molecules26113099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/18/2021] [Accepted: 05/20/2021] [Indexed: 11/16/2022] Open
Abstract
Green pepper fruit is often consumed before it is completely ripe. However, the influence of the phenological stage in which the green pepper is consumed as a potential influencing factor in its bioactive compounds content and antioxidant capacity remains unknown. In addition, no literature is available concerning the bioactive compounds changes in 'Lamuyo' green peppers along its developmental and growth cycle. For this, two different approaches have been carried out, one using twelve different phenological stages (S1 to S12), and in the other, seven different harvest dates (from 27 February to 20 April). Moreover, bioactive compounds changes during 21 days of postharvest storage at 8 °C were investigated. In this study, bioactive compounds (ascorbic acid, dehydroascorbic acid, and total phenolic content) and the total hydrophilic and lipophilic (TAA-H and TAA-L) antioxidant activity were analysed. In addition, total soluble solids, total acidity, individual sugars, and organic acids were determined. Vitamin C levels increased along the phenological stages and harvest dates due to significant increases in ascorbic and dehydroascorbic acid levels. Our results show that the total phenol content decreases as vegetables develop and subsequently increases both as ripening begins and by the last harvest date. Furthermore, TAA-H was also greater by the phenological stage S12 and the 20 April harvest date. In conclusion, the phenological stage and harvest date are key factors that significantly influence the bioactive compounds of green peppers, and those that appear by S12 and 20 April could be more beneficial to health.
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Affiliation(s)
| | | | | | | | - Pedro J. Zapata
- Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Alicante, Spain; (A.D.-S.); (M.J.G.); (S.C.); (M.E.G.-P.)
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Guevara L, Domínguez-Anaya MÁ, Ortigosa A, González-Gordo S, Díaz C, Vicente F, Corpas FJ, Pérez del Palacio J, Palma JM. Identification of Compounds with Potential Therapeutic Uses from Sweet Pepper ( Capsicum annuum L.) Fruits and Their Modulation by Nitric Oxide (NO). Int J Mol Sci 2021; 22:ijms22094476. [PMID: 33922964 PMCID: PMC8123290 DOI: 10.3390/ijms22094476] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/15/2021] [Accepted: 04/20/2021] [Indexed: 12/14/2022] Open
Abstract
Plant species are precursors of a wide variety of secondary metabolites that, besides being useful for themselves, can also be used by humans for their consumption and economic benefit. Pepper (Capsicum annuum L.) fruit is not only a common food and spice source, it also stands out for containing high amounts of antioxidants (such as vitamins C and A), polyphenols and capsaicinoids. Particular attention has been paid to capsaicin, whose anti-inflammatory, antiproliferative and analgesic activities have been reported in the literature. Due to the potential interest in pepper metabolites for human use, in this project, we carried out an investigation to identify new bioactive compounds of this crop. To achieve this, we applied a metabolomic approach, using an HPLC (high-performance liquid chromatography) separative technique coupled to metabolite identification by high resolution mass spectrometry (HRMS). After chromatographic analysis and data processing against metabolic databases, 12 differential bioactive compounds were identified in sweet pepper fruits, including quercetin and its derivatives, L-tryptophan, phytosphingosin, FAD, gingerglycolipid A, tetrahydropentoxylin, blumenol C glucoside, colnelenic acid and capsoside A. The abundance of these metabolites varied depending on the ripening stage of the fruits, either immature green or ripe red. We also studied the variation of these 12 metabolites upon treatment with exogenous nitric oxide (NO), a free radical gas involved in a good number of physiological processes in higher plants such as germination, growth, flowering, senescence, and fruit ripening, among others. Overall, it was found that the content of the analyzed metabolites depended on the ripening stage and on the presence of NO. The metabolic pattern followed by quercetin and its derivatives, as a consequence of the ripening stage and NO treatment, was also corroborated by transcriptomic analysis of genes involved in the synthesis of these compounds. This opens new research perspectives on the pepper fruit’s bioactive compounds with nutraceutical potentiality, where biotechnological strategies can be applied for optimizing the level of these beneficial compounds.
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Affiliation(s)
- Lucía Guevara
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - María Ángeles Domínguez-Anaya
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - Alba Ortigosa
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - Salvador González-Gordo
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - Caridad Díaz
- Department of Screening & Target Validation, Fundación MEDINA, 18016 Granada, Spain; (C.D.); (F.V.); (J.P.d.P.)
| | - Francisca Vicente
- Department of Screening & Target Validation, Fundación MEDINA, 18016 Granada, Spain; (C.D.); (F.V.); (J.P.d.P.)
| | - Francisco J. Corpas
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - José Pérez del Palacio
- Department of Screening & Target Validation, Fundación MEDINA, 18016 Granada, Spain; (C.D.); (F.V.); (J.P.d.P.)
| | - José M. Palma
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
- Correspondence: ; Tel.: +34-958-181-1600; Fax: +34-958-181-609
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Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093736] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Background: Our objective was to evaluate carotenoid accumulation in bell peppers during shelf life under different light conditions. Methods: Fruit stored for 6 d at 7 °C received a 9 kJ m−2 UV-B treatment, while non-UV-treated were used as control (CTRL). Subsequently, all peppers were disposed for a retail sale period of 4 d at 20 °C with a photoperiod of 14 h under fluorescent light (FL) + 10 h under darkness (D), FL, or blue + red LEDs (BR LED). Results: Total antioxidant capacity (TAC) was increased by the UV-B treatment and the photoperiods supplemented with FL and BR LED, which was directly related to the carotenoid content. In fact, CTRL peppers (225 mg β-carotene kg−1) under FL+BR LED showed an increase of ~33% of 13-cis-β-carotene, ~24% of all-trans-β-carotene, and ~27.5% of 9-cis-β-carotene compared to FL + D and FL + FL. Capsaicinoids showed an increase by ~22%, ~38%, and ~27% in the content of capsanthin, capsanthin laurate, and capsanthin esters, respectively, after the UV-B treatment, which was even enhanced after the LED-supplemented photoperiod by ~18% compared to FL+D. Conclusions: Illumination with BR LEDs + UV-B during the retail sale period nights is recommended to increase the bioactive content of bell peppers via carotenoid accumulation to 270 mg β-carotene kg−1.
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Bioguided design of new black truffle (Tuber aestivum Vittad.) product enriched with herbs and spices. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Sinisgalli C, Vezza T, Diez-Echave P, Ostuni A, Faraone I, Hidalgo-Garcia L, Russo D, Armentano MF, Garrido-Mesa J, Rodriguez-Cabezas ME, Rodríguez-Nogales A, Milella L, Galvez J. The Beneficial Effects of Red Sun-Dried Capsicum annuum L. Cv Senise Extract with Antioxidant Properties in Experimental Obesity are Associated with Modulation of the Intestinal Microbiota. Mol Nutr Food Res 2021; 65:e2000812. [PMID: 33300660 DOI: 10.1002/mnfr.202000812] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/12/2020] [Indexed: 12/13/2022]
Abstract
SCOPE Capsicum annuum L. cv Senise is a sweet pepper containing health promoting compounds that can be modified by ripening and drying. This study focuses on finding the peppers with the best antioxidant properties, which are evaluated on an experimental model of obesity. METHODS AND RESULTS Phytochemical profile and antioxidant activity are evaluated on several peppers obtained from the same cultivar at different ripening stages. Red sweet peppers show the highest content in polyphenols, β-carotene, lycopene, and capsinoids, and demonstrate the best antioxidant activity in vitro. Mice fed a high fat diet are orally treated with an extract from these peppers (Capsicum annuum extract [CAE]) (1, 10, and 25 mg/kg/day). It promotes weight loss and improves plasma markers related to glucose and lipid metabolisms. CAE also ameliorates obesity-associated systemic inflammation reducing the expression of pro-inflammatory cytokines in adipose and hepatic tissues and improving the expression of different markers involved in the gut epithelial barrier function. These effects are associated with a modulation of the intestinal microbiome, which appears altered. CONCLUSIONS The extract can be considered a new potential approach for the treatment of obesity, complementary to dietary restrictions.
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Affiliation(s)
- Chiara Sinisgalli
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Teresa Vezza
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Patricia Diez-Echave
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Angela Ostuni
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Immacolata Faraone
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Laura Hidalgo-Garcia
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Daniela Russo
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Maria Francesca Armentano
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - José Garrido-Mesa
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
| | - Maria Elena Rodriguez-Cabezas
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
| | - Alba Rodríguez-Nogales
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
- Digestive Unit, Hospital Universitario Virgen de las Nieves, Granada, 18012, Spain
| | - Luigi Milella
- Department of Science, University of Basilicata, via dell'Ateneo Lucano 10, Potenza, 85100, Italy
- Spinoff BioActiPlant S.R.L, University of Basilicata, Potenza, 85100, Italy
| | - Julio Galvez
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Granada, 18071, Spain
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, 18014, Spain
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Lu M, Liu D, Shi Z, Gao X, Liang Y, Yao Z, Zhang W, Wang X, Chen X. Nutritional quality and health risk of pepper fruit as affected by magnesium fertilization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:582-592. [PMID: 32673406 DOI: 10.1002/jsfa.10670] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/08/2020] [Accepted: 07/16/2020] [Indexed: 05/24/2023]
Abstract
BACKGROUND Magnesium (Mg) fertilization is a promising practice to improve vegetable yield. However, its impacts on vegetable quality and human health have not been examined. Thus, a field experiment was conducted to investigate the effects of varying Mg fertilization rates on yield and quality of pepper (Capsicum annuum L.) fruit. Furthermore, result of the field experiment was linked to pepper consumption data from the China Health and Nutrition Survey (CHNS) in the disability-adjusted life years (DALYs) framework to evaluate the potential health impact of Mg fertilization for the first time. RESULTS Compared to control, Mg fertilization increased the 2-year average pepper yield by 25.6%, whereas there was no significant yield improvement when Mg rates exceeded 112.5 kg MgO ha-1 . Magnesium application increased concentrations of Mg and capsaicinoids, decreased those of calcium (Ca), zinc (Zn) and vitamin C (Vc), and had no effect on potassium (K) and iron (Fe) in pepper fruit. As a result, Mg fertilization decreased the comprehensive nutrition level of pepper by 16.6%. Furthermore, the current health burden of the Chinese adult population associated with pepper consumption is estimated at 21.3 million DALYs per year, with the risk being increased by 5.40 DALYs for per megagram of Mg fertilizer application. Increasing health risk was mainly attributed to decreasing concentrations of Ca and Vc in pepper fruit, though the increased Mg intakes offset the impact of 1.74% to 14.4%. CONCLUSION Magnesium fertilization significantly improved the yield but reduced nutritional quality of pepper fruit, and increased human health risks associated with consumption of pepper fruit. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ming Lu
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
| | - Dunyi Liu
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Efficient Utilization of Soil and Fertilizer Resources, Southwest University, Chongqing, China
| | - Zumin Shi
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha, Qatar
| | - Xiaopeng Gao
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- State Key Laboratory of Desert and Oasis Ecology, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi, China
| | - Yi Liang
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
| | - Zhi Yao
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
| | - Wei Zhang
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, Southwest University, Chongqing, China
| | - Xiaozhong Wang
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, Southwest University, Chongqing, China
| | - Xinping Chen
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, Southwest University, Chongqing, China
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Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03610-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Hernández‐Pérez T, Gómez‐García MDR, Valverde ME, Paredes‐López O. Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review. Compr Rev Food Sci Food Saf 2020; 19:2972-2993. [DOI: 10.1111/1541-4337.12634] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 08/19/2020] [Accepted: 08/19/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Talía Hernández‐Pérez
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María del Rocío Gómez‐García
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María Elena Valverde
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - Octavio Paredes‐López
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
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Islam SU, Ahmed MB, Ahsan H, Islam M, Shehzad A, Sonn JK, Lee YS. An Update on the Role of Dietary Phytochemicals in Human Skin Cancer: New Insights into Molecular Mechanisms. Antioxidants (Basel) 2020; 9:E916. [PMID: 32993035 PMCID: PMC7600476 DOI: 10.3390/antiox9100916] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 09/21/2020] [Accepted: 09/24/2020] [Indexed: 12/24/2022] Open
Abstract
Human skin is continuously subjected to environmental stresses, as well as extrinsic and intrinsic noxious agents. Although skin adopts various molecular mechanisms to maintain homeostasis, excessive and repeated stresses can overwhelm these systems, leading to serious cutaneous damage, including both melanoma and non-melanoma skin cancers. Phytochemicals present in the diet possess the desirable effects of protecting the skin from damaging free radicals as well as other benefits. Dietary phytochemicals appear to be effective in preventing skin cancer and are inexpensive, widely available, and well tolerated. Multiple in vitro and in vivo studies have demonstrated the significant anti-inflammatory, antioxidant, and anti-angiogenic characteristics of dietary phytochemicals against skin malignancy. Moreover, dietary phytochemicals affect multiple important cellular processes including cell cycle, angiogenesis, and metastasis to control skin cancer progression. Herein, we discuss the advantages of key dietary phytochemicals in whole fruits and vegetables, their bioavailability, and underlying molecular mechanisms for preventing skin cancer. Current challenges and future prospects for research are also reviewed. To date, most of the chemoprevention investigations have been conducted preclinically, and additional clinical trials are required to conform and validate the preclinical results in humans.
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Affiliation(s)
- Salman Ul Islam
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
| | - Muhammad Bilal Ahmed
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
| | - Haseeb Ahsan
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
- Department of Pharmacy, Faculty of Life and Environmental Sciences, University of Peshawar, Peshawar 25120, Pakistan
| | - Mazharul Islam
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 2509, Oman;
| | - Adeeb Shehzad
- Department of Clinical Pharmacy, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia;
| | - Jong Kyung Sonn
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
| | - Young Sup Lee
- School of Life Sciences, College of Natural Sciences, Kyungpook National University, Daegu 41566, Korea; (S.U.I.); (M.B.A.); (H.A.); (J.K.S.)
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Vázquez-Espinosa M, Fayos O, V. González-de-Peredo A, Espada-Bellido E, Ferreiro-González M, Palma M, Garcés-Claver A, F. Barbero G. Content of Capsaicinoids and Capsiate in "Filius" Pepper Varieties as Affected by Ripening. PLANTS (BASEL, SWITZERLAND) 2020; 9:plants9091222. [PMID: 32957596 PMCID: PMC7569991 DOI: 10.3390/plants9091222] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 05/03/2023]
Abstract
Peppers are fruits with wide genetic variability and multiple ways of being consumed that hold a relevant position in the human diet. Nowadays, consumers are interested in new gastronomic experiences provided by pepper cultivars that present new shapes, colors, and flavors while preserving their bioactive compounds, such as their capsaicinoids and capsinoids. However, numerous changes take place during their development that may alter their biological properties. Therefore, this work evaluates the capsaicinoid and capsiate contents in two traditional varieties of ornamental peppers ("Filius Blue" and "Filius Green'") during fruit maturation. The aim is to determine the ideal harvesting moment depending on the farmer's objective (e.g., achieving a specific color, shape, or flavor; achieving the maximum concentrations of bioactive compounds). The capsaicinoid contents followed different patterns in the two varieties analyzed. The "Filius Blue" variety exhibited increasing concentrations of capsaicinoids up to the 41st day post-anthesis (dpa), from which point on this trend was reversed. The concentrations in the "Filius Green" variety increased and decreased several times, reaching maximum concentrations on the 69th dpa. Regarding capsiate contents, both varieties varied in the same way, reaching maximum concentrations on the 34th dpa and then decreasing.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Oreto Fayos
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Ana V. González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Ana Garcés-Claver
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Gerardo F. Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
- Correspondence: ; Tel.: +34-956-016355; Fax: +34-956-016460
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Antioxidant Profile of Pepper ( Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids. Antioxidants (Basel) 2020; 9:antiox9090878. [PMID: 32957493 PMCID: PMC7554748 DOI: 10.3390/antiox9090878] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/05/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022] Open
Abstract
Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic systems in pepper fruits from four varieties with different pungent capacity have been investigated at two ripening stages. Thus, a sweet pepper variety (Melchor) from California-type fruits and three autochthonous Spanish varieties which have different pungency levels were used, including Piquillo, Padrón and Alegría riojana. The capsaicinoids contents were determined in the pericarp and placenta from fruits, showing that these phenyl-propanoids were mainly localized in placenta. The activity profiles of catalase, total and isoenzymatic superoxide dismutase (SOD), the enzymes of the ascorbate–glutathione cycle (AGC) and four NADP-dehydrogenases indicate that some interaction with capsaicinoid metabolism seems to occur. Among the results obtained on enzymatic antioxidants, the role of Fe-SOD and the glutathione reductase from the AGC is highlighted. Additionally, it was found that ascorbate and glutathione contents were higher in those pepper fruits which displayed the greater contents of capsaicinoids. Taken together, all these data indicate that antioxidants may contribute to preserve capsaicinoids metabolism to maintain their functionality in a framework where NADPH is perhaps playing an essential role.
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Rodríguez-Rodríguez E, Sánchez-Prieto M, Olmedilla-Alonso B. Assessment of carotenoid concentrations in red peppers ( Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD. FOOD CHEMISTRY-X 2020; 6:100092. [PMID: 32514498 PMCID: PMC7267221 DOI: 10.1016/j.fochx.2020.100092] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 12/28/2022]
Abstract
Nine carotenoids, including phytoene and phytofluene, quantified in red pepper. Carotenoid concentrations did not vary significatively after 21 days under refrigeration. The most abundant carotenoids in Lamuyo-peppers were capsanthin, β-carotene, lutein and zeaxanthin.
Red peppers (Capsicum annuum) are rich in carotenoids and are widely grown and consumed all over the world. Today’s consumption patterns are characterized by periodical purchases of food and longer food storage periods, including raw fruits and vegetables, which could have a negative effect on healthy components. This study aims to investigate the individual carotenoid content in Lamuyo-variety red peppers in cool storage (7 °C) for three weeks. Carotenoid concentrations expressed in µg/100g of the edible portion were; lutein (1203), zeaxanthin (853), α-carotene (272), β-carotene (2167), β-cryptoxanthin (525), violaxanthin (770), capsanthin (9667), phytoene (348) and phytofluene (143). Carotenoid concentrations did not significantly vary after 21 days under household refrigeration conditions and thus the nutritional supply of provitamin A carotenoids and of carotenoids with eye health benefits such as lutein and zeaxanthin, as well as others with potential health benefits in humans such as capsanthin, violaxathin, phytoene and phytofluene.
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Affiliation(s)
- Elena Rodríguez-Rodríguez
- Department of Chemistry in Pharmaceutical Sciences, Analytical Chemistry, Faculty of Pharmacy, Universidad Complutense de Madrid (UCM), Avenida Complutense, Madrid (28040). VALORNUT Research Group (920030-UCM), Spain
| | - Milagros Sánchez-Prieto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Begoña Olmedilla-Alonso
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
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Liu Y, Chen Y, Wang Y, Chen J, Huang Y, Yan Y, Li L, Li Z, Ren Y, Xiao Y. Total phenolics, capsaicinoids, antioxidant activity, and α-glucosidase inhibitory activity of three varieties of pepper seeds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775646] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yida Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yulian Chen
- Department of Research and Development, Hunan Yancun Ecological Farming Technology Co., Ltd, Changsha, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Jiaxu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuxin Huang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingzi Yan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Luoming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Youhua Ren
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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