Antioxidative effect of Capsicum oleoresins compared with pure capsaicin

Maksimova, Viktorija; Gudeva, Liljana Koleva; Ruskovska, Tatjana; Gulaboski, Rubin; Cvetanovska, Ana

doi:10.9790/3013-04011044048

Cited by 7 publications

(6 citation statements)

References 28 publications

(27 reference statements)

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“…In the experiment, as proportion of carvacrol found in thyme ( Origanum vulgare ) essential oil, cinnamaldehyde found in cinnamon ( Cinnamomum zeylanicum ) essential oils, capsaicin bioactive substances found in chili paprika ( Capsicum annuum ) can vary in etheric oils due to reasons mentioned above, synthetic 99% carvactol, 98% cinnamaldehyde, 99% capsicum oleoresin (includes 6.6% capsaicin), which are identical to natural secondary metabolites were used. Because carvacrol and cinnamaldehyde are both digestive stimulants and can increase appetite as well as being antifunfgal [ 11 , 12 ], while capsicum oleoresin is endocrine and immune stimulant [ 13 , 14 ], and also antioxidant [ 15 ], lastly the mixture group can act synergistically with various combination of active substances, they were preferred [ 16 ]. On the other hand, in studies conducted with different plant extracts and etheric oils, it was found that sensory (tenderness, taste) and physical (toughness, firmness) properties of broiler meat were not affected in general [ 17 ], and some of the chemical properties (decreased MDA, increased PUFA) were improved [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality

İpçak

Alçiçek

2018

J Anim Sci Technol

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BackgroundIn recent years, with the prohibition of antibiotics used as growth stimulants in the nutrition of farm animals, researchers have searched for alternative natural and reliable products in order to be able to sustain the developments experienced during the use of antibiotics and to overcome the possible inconveniences. In this context, studies on evaluation of essential oils in poultry nutrition have been reported to improve the utilization of feed, stimulate the release of digestive enzymes, increase absorption in the stomach and intestines, antimicrobial and anti-parasitic effects and thus, can be an alternative to antibiotics and improve meat quality as well. Indeed, this study has been carried out to explore the effects of the addition of 150 mg/kg capsicum oleoresin (CAP), carvacrol (CAR), cinnamaldehyde (CIN) or their mixture (CAP+CAR+CIN) into the broilers’ ration over sensory, physical and chemical properties in breast meat and leg meat.MethodsExperiments were conducted over 400 male and female broiler chicks (Ross-308) in 5 groups (1 control group and 4 treatment groups), each composed of 80 chicks. The control group was fed without feed additives while the second, third, fourth and the fifth groups were fed with 150 mg CAP/kg feed, 150 mg CAR/kg feed, 150 mg CIN/kg feed, and 150 mg CAP+CAR+CIN/kg feed, respectively.ResultsAddition of CAP, CAR, CIN or CAP+CAR+CIN had effects on the sensory (of taste, tenderness, juiciness and overall acceptability); physical properties (of L* value and toughness), the chemical properties (of DM, CF, CP, linoleic, EPA, behenic, MUFA, PUFA and ∑n-6 of the leg meat), the physical characteristics (of toughness and firmness), and the chemical properties (of CF, CP, linoleic, ecosenic, EPA, lignoseric, MUFA and ∑n-3) of the breast meat in comparison to control group. Furthermore, while the treatments had positive impacts on thawing loss, cooking loss and water holding capacity in both breast and leg meat; no effect was observed on pH value and lipid oxidation on day 1, day 4 and day 8.ConclusionThe results strongly suggested that the addition of CAP, CAR, CIN or CAP+CAR+CIN to the rations of the broiler chicks changed the sensory, physical and chemical properties of breast and leg meat. It was also observed that these compounds were more effective when they were added to the ratio as a mixture rather than adding them individually.

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Section: Introductionmentioning

confidence: 99%

Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality

İpçak

Alçiçek

2018

J Anim Sci Technol

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“…The traditional uses or phytochemical properties of capsaicin from several literature reviews are described antibacterial,[ 25 26 ] anticancer,[ 27 28 ] antidiabetic,[ 29 30 ] antifungal,[ 31 32 ] antihypertensive,[ 33 34 ] anti-inflammation,[ 35 36 37 ] antioxidant,[ 38 39 ] and antipain activities. [ 40 41 42 ] Moreover, it can be used for the treatment of cardiovascular[ 43 44 ] and hepatic diseases.…”

Section: Traditional Usesmentioning

confidence: 99%

Current understanding of antiobesity property of capsaicin

Narang¹,

Jiraungkoorskul²,

Jamrus³

2017

Phcog Rev

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The capsaicin is an ingredient that we normally mix in food in many cultural cuisines even in fresh and dried production. Because of its anticancer, anticholesterolemic, antidiabetic, antihypertensive, anti-inflammatory, antimicrobial, and antioxidant properties, capsaicin is used worldwide. Moreover, capsaicin is also used for the protection of cardiovascular and hepatic diseases. The electronic databases PubMed, Scopus, Web of Science, Google Scholar, and ScienceDirect were searched since 2000 to present for antiobesity term. This review article is provided the update information about the antiobesity property and mechanism of capsaicin for further researches.

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“…[12][13][14] Among the different topographic features,a rrays of bulges or pillars and grooved patterns at the nanoscale are considered the most effective in promoting axonal guidance and elongation because they can provide more sensing targets and appropriate contact areas for the growth cones of neurites. [15][16][17] It is documented that the outgrowth of neurites can be regulated at both subcellular and cellular levels by acting on the growth cones and axons,r espectively. [18] As such, the substrate most effective in promoting neurite outgrowth should contain topographic features with two different sizes,about 1 mmand 200 nm, to match the dimensions of typical axons and the filopodia of growth cones.…”

Section: Introductionmentioning

confidence: 99%

Engraving the Surface of Electrospun Microfibers with Nanoscale Grooves Promotes the Outgrowth of Neurites and the Migration of Schwann Cells

Xue

Xia

2020

Angewandte Chemie

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We report a simple method based upon coaxial electrospinning for the fabrication of aligned microfibers engraved with nanoscale grooves to promote neurite outgrowth and cell migration. The success of this method relies on the immiscibility between poly(ϵ‐caprolactone) (PCL) and poly(vinyl pyrrolidone) (PVP) in 2,2,2‐trifluoroethanol (TFE) for the generation of PVP/TFE pockets on the surface of a PCL jet. The pockets are stretched and elongated along with the jet, eventually resulting in the formation of nanoscale grooves upon the removal of PVP. The presence of nanoscale grooves greatly enhances the outgrowth of neurites from both PC12 cells and chick embryonic dorsal root ganglia (DRG) bodies, as well as the migration of Schwann cells. The enhancements can be maximized by optimizing the dimensions of the grooves for potential use in applications involving neurite extension and wound closure.

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Antioxidative effect of Capsicum oleoresins compared with pure capsaicin

Abstract: Capsicum annum L, or hot

Cited by 7 publications

References 28 publications

Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality

Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality

Current understanding of antiobesity property of capsaicin

Engraving the Surface of Electrospun Microfibers with Nanoscale Grooves Promotes the Outgrowth of Neurites and the Migration of Schwann Cells

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