A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

Sora, Gisele Teixeira Souza; Haminiuk, Charles Windson Isidoro; Silva, Marcos Vieira da; Zielinski, Acácio Antônio Ferreira; Gonçalves, Geferson A.; Bracht, Adelar; Peralta, Rosane Marina

doi:10.1007/s13197-015-1935-8

Cited by 75 publications

(54 citation statements)

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“…This was further supported by the fact that Capsicum accessions possessing lower capsaicin and dihydrocapsaicin also exhibited the lowest antioxidant activity thereby indicating that capsaicinoids also contributes in reduction of free radicals, a property which is deemed beneficial for human health. This finding is also supported by recently published data of Sora et al (2015) [50]. …”

Section: Discussionsupporting

confidence: 91%

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

et al. 2016

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Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North East India was recorded as the naturally occurring hottest chili in the world by the Guinness Book of World Records in 2006. Although few studies have reported variation in pungency content of this particular species, no study till date has reported detailed expression analysis of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other fruit metabolites. Therefore, the present study was designed to evaluate the diversity of fruit morphology, fruiting habit, capsaicinoids and other metabolite contents in 136 different genotypes mainly collected from North East India. Significant intra and inter-specific variations for fruit morphological traits, fruiting habits and 65 fruit metabolites were observed in the collected Capsicum germplasm belonging to three Capsicum species i.e., Capsicum chinense (Bhut jolokia, 63 accessions), C. frutescens (17 accessions) and C. annuum (56 accessions). The pungency level, measured in Scoville Heat Unit (SHU) and antioxidant activity measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay showed maximum levels in C. chinense accessions followed by C. frutescens accessions, while C. annuum accessions showed the lowest value for both the traits. The number of different fruit metabolites detected did not vary significantly among the different species but the metabolite such as benzoic acid hydroxyl esters identified in large percentage in majority of C. annuum genotypes was totally absent in the C. chinense genotypes and sparingly present in few genotypes of C. frutescens. Significant correlations were observed between fruit metabolites capsaicin, dihydrocapsaicin, hexadecanoic acid, cyclopentane, α-tocopherol and antioxidant activity. Furthermore, comparative expression analysis (through qRT-PCR) of candidate genes involved in capsaicinoid biosynthesis pathway revealed many fold higher expression of majority of the genes in C. chinense compared to C. frutescens and C. annuum suggesting that the possible reason for extremely high pungency might be due to the higher level of candidate gene(s) expression although nucleotide variation in pungency related genes may also be involved in imparting variations in level of pungency.

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Section: Discussionsupporting

confidence: 91%

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

et al. 2016

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“…The total polyphenols present in blue corn are anthocyanins, mainly cyanidin‐3‐glucoside , catechin, ferulic acid and ferulic acid derivatives and p ‐coumaric acid , whereas hops contain proanthocyanidins, catechin and epicatechin , and two categories of prenylflavonoids – prenylated chalcones and flavanones xanthohumol and prenylated desmethylxanthohumol isoxanthohumol, 6‐prenylnaringenin and 8‐prenylnaringenin . Finally, chili also contains phenolic acids and flavonoids .…”

Section: Resultsmentioning

confidence: 99%

“…Antioxidant capacity by DPPH. Substances within raw materials that react with the radical DPPH include p-coumaric, vanillic and protocatechuic acids present in blue corn (57), prenyl flavonoids from hops, phenolic acids, capsaicin and carotenoids (capsanthin, β-carotene, zeaxanthin) from chili, (48,58) and products of the Maillard reaction present in roasted malts that were reported as compounds with antioxidant activity measured by DPPH (12).…”

Section: Changes In the Content Of The Compounds Associated With Antimentioning

confidence: 99%

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

et al. 2017

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Corn has been widely used in traditionally fermented Mexican beverages. We recently developed a process to prepare beers using 100% pigmented corn varieties that provide polyphenols and anthocyanins with antioxidant properties. Moreover, new styles could be created when modifying the process conditions and ingredients. Thus, we explored the effect of caramel malt addition and different amounts of hops and guajillo chili, generating several styles of blue corn malt beers (BCMB). The objective was to evaluate these effects on selected chemical parameters and antioxidant properties at three different stages of the brewing process. To achieve this, base and caramel malts were obtained and used to develop eight styles of BCMB, using different concentrations of chili and hops, using an ale fermentation process. Eleven chemical properties were determined in the wort, green and mature beer of the eight styles of BCMB. Low‐alcohol beers were obtained and the values of total reducing sugars, alcohol, pH, total acidity, bitterness units and iso‐α‐acids during the stages of the process were similar to barley beers. Additionally, anthocyanin concentration, polyphenols and antioxidant capacity decreased through the process stages. The interaction of the ingredients produced effects on the chemical composition and antioxidant activity in mature beers. After statistical analysis, by both univariate ANOVA and multivariate methods (hierarchical cluster analysis and principal component analysis), a higher concentration of anthocyanins and ABTS antioxidant capacity was founds in two beer styles that were formulated with 85% base malt and 15% caramel malt. Copyright © 2017 The Institute of Brewing & Distilling

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“…Najwyższą aktywnością charakteryzowały się nasiona pochodzące z gatunków ostrych papryki: red habanero (16,26 μmol troloksu/g surowca), orange habanero (15,64 μmol troloksu/g surowca) oraz malagueta (15,06 μmol troloksu/g surowca), co może sugerować działanie antyoksydacyjne kapsaicyny, która znajduje się w dużej ilości w nasionach papryk odmian ostrych. Dużo niższą zdolnością przeciwutleniającą cechował się ekstrakt z okrywy nasiennej, przy czym najwyższą wartość zaobserwowano dla odmiany ostrej malagueta (3,09 μmol troloksu/g surowca) [21]. Chávez-Mendoza i wsp.…”

Section: Dyskusjaunclassified

“…Autorzy badali również nasiona. Ekstrakty odmiany red habanero osiągnęły najwyższą wartość, bo aż 82,67 μmol troloksu/g [21].…”

Section: Dyskusjaunclassified

Właściwości antyoksydacyjne papryki ostrej odmiany Hungarian yellow

Florkowska

Duchnik

Nowak

et al. 2018

Pomeranian J Life Sci

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Introduction: Antioxidants contained in some fruits and vegetables protect organisms against the oxidative stress. This process is an important factor in the pathogenesis of ageing as well as cardiovascular, neoplastic and neurodegenerative diseases. Hot pepper (Capsicum annuum L.) is important vegetable and is used as a meal and as a spice worldwide. Its fresh fruits are the valuable source of vitamin C, A, macro-and microelements, carotenoids as well as polyphenols. The aim of the study was to evaluate the antioxidant activity and assimilation pigment content in the alcoholic and aqueous extracts of hot peeper fruits. Materials and methods: Raw material consisted of Hungarian yellow hot pepper fresh fruits with seeds. Ultrasound-assisted extraction (15, 30 and 60 min) was applied to obtain methanolic, ethanolic, isopropanolic and aqueous extracts. Antioxidant activity was evaluated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant parameter (FRAP) methods, whereas the assimilation pigments content in the fruits using Arnon method. Results: Assimilation pigment contents, such as chlorophylls a, b and carotenoids, were found in Capsicum annuum L. fresh fruits. Moreover, slightly more carotenoids as compared to total chlorophylls (a+b) were determined. Antioxidant activity of hot pepper extracts was observed. The highest activity, evaluated with DPPH method, was found for 60 min methanolic extracts. In contrary, all extracts prepared in isopropyl alcohol, were characterized by the highest antioxidant potential evaluated with FRAP method. Conclusion: Antioxidant activity and assimilation pigments content of hot pepper fresh fruits extracts were observed, so, they can be a useful source of antioxidants to apply in cosmetic and pharmaceutical industry. ABSTRAKTWstęp: Antyoksydanty zawarte w niektórych owocach i warzywach chronią organizm przed stresem oksydacyjnym, który odgrywa główną rolę w patogenezie starzenia oraz chorób układu sercowo-naczyniowego, nowotworowych i neurodegeneracyjnych. Papryka jest ważnym warzywem, wykorzystywanym przede wszystkim jako potrawa, ale także jako przyprawa. Świeże owoce są cennym źródłem witaminy C i A, makro-i mikroelementów, karotenoidów oraz polifenoli. Celem pracy była ocena aktywności antyoksydacyjnej oraz zawartości barwników asymilacyjnych alkoholowych i wodnych wyciągów z owoców papryki ostrej. Materiały i metody: Materiał roślinny stanowiły świeże okrywy nasienne papryki ostrej odmiany Hungarian yellow wraz z nasionami. Wyciągi sporządzono metodą ekstrakcji wspomaganej ultradźwiękami przez okres 15, 30 i 60 min, przy czym rozpuszczalnikami były alkohole metylowy, etylowy i izopropylowy oraz woda. Aktywność antyoksydacyjną mierzono metodą z użyciem odczynnika 2,2-difenylo-1-pikrylohydrazylu (DPPH) oraz metodą oznaczania zdolności redukowania jonów żelaza (FRAP), zaś zawartość barwników asymilacyjnych metodą Arnona. Wyniki: Świeże owoce papryki charakteryzowały się zawartością barwników asymilacyjnych, takich jak chlorofil a, b oraz karotenoidy, p...

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A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

Cited by 75 publications

References 34 publications

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

Właściwości antyoksydacyjne papryki ostrej odmiany Hungarian yellow

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