Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus

Mishra, Hari Niwas

doi:10.1590/s1517-83822009000100024

Cited by 22 publications

(17 citation statements)

References 13 publications

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“…This suggests that pepper and ginger with high flavonoids contents will exhibit these properties. The high carotenoid content of pepper compared to virtually none in garlic and ginger is not surprising as carotenoids are largely responsible for the red colour of peppers (Tripathi and Mishra, 2009).…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of the chemical composition of three spices – Allium sativum L. Zingiber officinale Rosc. and Capsicum frutescens L. commonly consumed in Nigeria

Otunola¹,

Oloyede²,

Oladiji³

et al. 2011

Afr. J. Biotechnol.

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The beneficial health effects of spices against common chronic systemic diseases have been well documented. Comparative study of the proximate, mineral and phytochemical components of three spices namely garlic (Allium sativum L.), ginger (Zingiber officinale Rosc.) and pepper (Capsicum frutescens L.) were investigated. Analysis of the proximate composition revealed that the spices had considerable carbohydrate and crude protein content, but low ash, fibre, moisture and fat except pepper which has high crude fat content. The spices were also characterized by the presence of mineral elements such as calcium, iron, potassium, phosphorus, sodium, magnesium, copper and zinc which are very important to human nutrition. Phytochemical screening indicated that these spices are also rich in phytonutrients including alkaloid, tannin, carotenoids, saponin and flavonoids. The spices had low concentrations of steroids and cardenolides. Overall, the findings indicate that the spices are good sources of nutrients, mineral elements and phytochemicals which could be exploited as great potentials for drugs and/or nutritional supplements.

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Section: Discussionmentioning

confidence: 99%

Comparative analysis of the chemical composition of three spices – Allium sativum L. Zingiber officinale Rosc. and Capsicum frutescens L. commonly consumed in Nigeria

Otunola¹,

Oloyede²,

Oladiji³

et al. 2011

Afr. J. Biotechnol.

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“…Total solid content of the pulp samples ranged from 32.6-41.2%, and the total soluble solids content varied from 31.0 to 39.5°Bx. The chemical analysis (Tripathi and Mishra 2009a) of bael pulp was carried out, and results are presented in Table 1. Pulp was extracted by addition of distilled water (1:1 w/w) to facilitate seed removal (Roy and Singh 1979) followed by subsequent straining through 20 mesh stainless steel sieve.…”

Section: Methodsmentioning

confidence: 99%

Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp

Bag¹,

Srivastav²,

Mishra³

2009

Food Bioprocess Technol

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Foam expansion and foam stability of the bael (Aegle marmelos L.) fruit pulp foam was studied. Foams were prepared from various pulp concentrations (PC) by adding different concentration of glycerol monostearate (GMS) and methyl cellulose (MC) at different whipping time (WT). Response surface methodology was used to predict the foam stability and expansion. Thirty experiments were carried out using a central composite rotatable design with four independent variables (GMS, MC, PC, and WT). Second-order polynomial equations were developed after removing insignificant terms for predicting foam expansion (R 2 =0.85) and stability (R 2 =0.95). The optimum conditions achieved after the numerical and graphical optimization for maximum foam expansion and stability was: GMS (3.10 g/100 g pulp), MC (0.32 g/100 g pulp), PC (13.2°Bx), and WT (2 min). The desirability of 0.712 was achieved at this optimum point. The predicted values of foam density and foam drainage volume were 0.658 gcm −3 and 1.75 mL, respectively, at optimum parameters while the experimental values were 0.635± 0.02 gcm −3 and 1.75±0.12 mL, respectively.

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“…In several studies, it has been revealed that C. annuum is a highly nutritive fruit that contains several macronutrients such as protein, carbohydrate, fats, and dietary fiber (Ismail, Anjum, Mamon, & Kazi, 2011;Tripathi & Mishra, 2009). The composition of macronutrients present in C. annuum is summarized in Table 4, and the nutrient present in the pungent type is summarized in Table 5.…”

Section: Macronutrients In Capsicum Annuummentioning

confidence: 99%

The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review

Olatunji

Afolayan

2018

Food Science & Nutrition

126

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Human micronutrient dietary deficiency remains an enormous global problem and probably accounts for the cause of many chronic health conditions and diseases. Above two (2) billion individuals on the planet today have been estimated to be deficient in major minerals and vitamins, predominantly zinc, iodine, vitamin A, and iron primarily due to inadequate dietary intake. The eradication of deficiencies in micronutrient on a sustainable basis will be conceivable only when diets of vulnerable populace provide all required nutrients in adequate amounts. Among the numerous approaches toward eradicating human dietary deficiency, feeding on a wide range of foods, especially vegetables that have an array of micronutrients, is still perceived as the best sustainable solution. The universal consumption of chili peppers (Capsicum annuum), known for their high nutritional content (which includes a good range of vitamins, minerals, phytochemicals, and dietary fiber), may play a role in decreasing human micronutrient deficiencies. Significant portions of recommended daily nutrients could be supplied by the incorporation of nutrient‐rich chili pepper into human diets which could help in combating nutrient deficiencies. This present review, therefore, gives an overview of the universal occurrence of micronutrient deficiency. It also discusses approaches that have been used to tackle the situation while stressing the potentials of chili pepper as a promising vegetable which could be utilized in alleviating human micronutrient dietary deficiencies. For all available information provided, research databases (Science direct, Academic journals, PubMed, and Google Scholar) were searched independently using keyword search strategy. Titles and abstracts were examined initially, and full papers were retrieved if studies met the inclusion criteria.

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Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus

Cited by 22 publications

References 13 publications

Comparative analysis of the chemical composition of three spices – Allium sativum L. Zingiber officinale Rosc. and Capsicum frutescens L. commonly consumed in Nigeria

Comparative analysis of the chemical composition of three spices – Allium sativum L. Zingiber officinale Rosc. and Capsicum frutescens L. commonly consumed in Nigeria

Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp

The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review

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