Characterization and evaluation of some properties of oleoresin from C<i>apsicum annuum</i> var. cacho de cabra

Riquelme, Natalia; Matiacevich, Silvia

doi:10.1080/19476337.2016.1256913

Cited by 14 publications

(7 citation statements)

References 37 publications

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“…The FT-IR raw spectra of the ingredients and the fresh chili sauce are shown in Figures 2 and 3, respectively. The FT-IR spectra previously reported on fresh tomatoes (Kamil, Mohamed, & Shaheen, 2011), habanero chilies (Riquelme & Matiacevich, 2017), onions (Lu et al, 2011), and olive oil (Rohman & Man, 2010) all conform with the FT-IR spectra reported here. The principal FT-IR spectra bands of the ingredients and the chili sauce are shown in Table 3.…”

Section: Ft-ir Analysis Of the Chili Sauce And Its Ingredientssupporting

confidence: 88%

Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics

Rodiles‐López

García‐Rodríguez

Gómez‐Orozco

et al. 2019

J Food Process Preserv

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Recently, spectroscopy analysis has been used as a rapid chemical analysis method of food products. To evaluate the potentiality of Infrared spectroscopy (IR) in food analysis during storage, an accelerated shelf‐life study was carried out on three types of chili habanero sauces at 50°C for a period of 24 days. Only some physicochemical and sensory evaluation showed changes during chili sauces storage. FT‐IR spectra tandem with principal component analysis (PCA) allow differentiating between a fresh sauce and a long‐time prepared one. Partial least squares model showed that FT‐IR data can be compared to some physicochemical and sensorial parameters. Results of sensorial and spectrophotometry analyses can be used to calculate the shelf life of the sauces. This is the first study that reported about the use of a rapid and low‐cost method of FT‐IR tandem chemometrics as the food quality evaluation of accelerated shelf life of a chili sauces‐based vegetable ingredients. Practical applications Food processing requires faster, more efficient, and easier to use tools to evaluate the quality of its ingredients, the monitoring of the process, and the quality of the final product, as well as methods to monitor the freshness of the products during storage. This study suggests that the infrared spectroscopy together with the chemometric analysis could be a viable and fast alternative, which is given in a single step to cover the needs of quality monitoring of products both in the development of new products and in the process in the food industry.

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Section: Ft-ir Analysis Of the Chili Sauce And Its Ingredientssupporting

confidence: 88%

Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics

Rodiles‐López

García‐Rodríguez

Gómez‐Orozco

et al. 2019

J Food Process Preserv

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“…The current study showed fast, cheap, efficient and reproducible method for extraction of oleoresin capsicum from Capsicum frutescens. The main advantages of this study were the minimum of extraction time and increasede percentage yield as compared to similar studies [21,22] Various types of extraction methods for the extraction of capsaicinoids have been used for the last decades. [23] Designing of extraction technique, selection of solvent, the volume of solvent, solubility, cost, safety profile, sample quantity, time and temperature was the main factor to achieve high extraction efficiency.…”

Section: Discussionmentioning

confidence: 98%

Optimized Extraction of Oleoresin Capsicum and Analytical Method Validation for Capsaicin using HPLC

Sharma¹,

Kushwaha²,

Naman³

et al. 2021

IJNP

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Background: Capsaicin, the main active constituent of oleoresin capsicum present in capsicum fruits, is responsible for their pungency and color. Capsaicinoids is an important phytoconstituents and hence exported for various benefits. Hypothesis of work: The process of extraction of oleoresin capsicum by reflux method was to be optimized using in terms of their percentage yield. Further ICH complicent analytical method for quantitative analysis of caipsaicin using HPLC was developed and validated in present study. Methods: Critical extraction parameters like extraction time, temperature and solvent were optimized to develop an efficient method for extraction of oleoresin from capsicum fruits. A simple, rapid and stable HPLC method of capsaicin was developed using C 18 (2) HPLC column, 250x4.5 (mm), particle size 5 μm and validated using various parameters viz., linearity, accuracy, precision and LOD and LOQ using methanol and HPLC grade water (65:35v/v) as mobile phase. The elution was performed at 280 nm with run time of 10 min and flow rate of 1 mL/min. Results: The optimized conditions for oleoresin extraction were found to be 40°C (temperature), 5 hr (extraction time) and acetone as a solvent with highest percentage yield of (3.7% w/w). Furthermore, the developed HPLC method showed linear response over a concentration range of 1-9 μg/mL with standard regression equation (y=4614.9x+5344.1.9) with a coefficient of correlation value, of R 2 0.9974. The validation parameter evaluated using this method showed effective and satisfactory results as per ICH Q2 (R 1) guidelines and percentage recovery ranged from (98%-99.71%) indicated good accuracy. The inter and intraday precision with relative standard deviations of capsaicin < 1%, while the LOD and LOQ 1.04 to 3.03 μg/mL respectively. The oleoresin capsicum extract was analyzed for the content of capsaicin using HPLC showing the same retention time with highly pungency value. The percentage of capsaicin in the extract was 7.30%. Conclusion: The developed extraction and analytical method for capsaicin and oleoresin capsicum was accurate, precise, stable and may be useful for routine analysis of capsaicin content in capsicum fruits as well as various pharmaceutical and food preparations.

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“…[20] In addition, the oxidative stability of the three PASO samples was in the relative order: PASO-A > PASO-C > PASO-M. One reason for this phenomenon may be attributed to the short processing time for the direct addition method compared to other methods, which is able to alleviate the oxidation caused during the process. [14] Meanwhile, the most important reason may be due to pepper oleoresin contains the rich content of bioactive antioxidant compounds including 𝛽caryophyllene, limonene, 𝛽-pinene, piperine, capsaicin, etc., especially capsaicin, [21] because the antioxidant activity of pepper oleoresin is dependent on the concentration of capsaicin according to the report of Maksimova et al [22]…”

Section: Oxidative Stability Analysismentioning

confidence: 99%

Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

Yang

Dong

Wang

et al. 2022

Euro J Lipid Sci & Tech

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The study aims to compare the differences in the oxidative stability, sensory properties, and volatile compounds during accelerated storage of pepper aromatized sunflower oil (PASO) samples prepared by maceration method (PASO-M), co-pressing method (PASO-C), and direct addition method (PASO-A), respectively. The results exhibit that their oxidative stability is in the relative order: PASO-A > PASO-C > PASO-M. Meanwhile, the PASO-A sample is the most preferable aromatized sunflower oil by consumers according to sensory analysis. In addition, a total of 83 volatile compounds are identified in the three PASO samples during the storage, and the principal component analysis (PCA) shows that their volatile compounds are quite different at the initial stage of the storage. Still, they are similar among each other from the middle of storage period. As consequence, the aromatized sunflower oil sample prepared by the direct-addition method during the storage possesses better oxidative stability and sensory attributes, and there is not much difference among their volatile compounds, indicating that the aromatized sunflower oil prepared by direct-addition method can be developed as promising aromatized sunflower oil. Practical applications: This study shows that aromatization increases oxidative stability and sensory properties of sunflower oil. By this way some sunflower oils with special sensory properties are obtained: special smell and taste, special color, etc. These peppers aromatized sunflower oils can be used to increase taste and smell in some dishes. For example, they can be used in some salads and some roast meats to give more taste and color.

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Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra

Cited by 14 publications

References 37 publications

Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics

Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics

Optimized Extraction of Oleoresin Capsicum and Analytical Method Validation for Capsaicin using HPLC

Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

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