Comparative study of carotenoid composition in three mexican varieties of Capsicum annuum L

Collera-Zúñiga, Ofelia; Jiménez, Federico García; Gordillo, Ricardo Meléndez

doi:10.1016/j.foodchem.2004.03.032

Cited by 115 publications

(79 citation statements)

References 15 publications

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“…cerasiferum (133.9 mg/ 100 g of dry matter). Previously, Collera-Zúñiga et al [27] studied the carotenoid composition of three Mexican varieties of dried hot peppers (Capsicum annuum) popularly consumed in Mexico. The authors found a mean carotenoid content of 6.76 mg/100 g of dry weight for Guajillo and a range of 7.0-7.5 mg/100 g of dry weight for Ancho and Mulato varieties.…”

Section: Phytochemical Resultsmentioning

confidence: 99%

Comparative Study on the Chemical Composition, Antioxidant Properties and Hypoglycaemic Activities of Two Capsicum annuum L. Cultivars (Acuminatum small and Cerasiferum)

Tundis

Loizzo

Menichini

et al. 2011

Plant Foods Hum Nutr

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The present study aimed to evaluate for the first time the phenols, flavonoids, carotenoids, capsaicin and dihydrocapsaicin content and the antioxidant and hypoglycemic properties of Capsicum annuum var. acuminatum small and C. annuum var. cerasiferum air-dried fruits. The ethanol extract of C. annuum var. acuminatum small, characterized by the major content of total poliphenols, flavonoids, carotenoids and capsaicinoids, showed the highest radical scavenging activity (IC(50) of 152.9 μg/ml). On the contrary, C. annuum var. cerasiferum showed a significant antioxidant activity evaluated by the β-carotene bleaching test (IC(50) of 3.1 μg/ml). The lipophilic fraction of both C. annuum var. acuminatum and C. annuum var. cerasiferum exhibited an interesting and selective inhibitory activity against α-amylase (IC(50) of 6.9 and 20.1 μg/ml, respectively).

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Section: Phytochemical Resultsmentioning

confidence: 99%

Comparative Study on the Chemical Composition, Antioxidant Properties and Hypoglycaemic Activities of Two Capsicum annuum L. Cultivars (Acuminatum small and Cerasiferum)

Tundis

Loizzo

Menichini

et al. 2011

Plant Foods Hum Nutr

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show abstract

“…Isolated quercetin [Wu, 2008] and polysaccharides [Ahmad et al, 2009;Collera et al, 2005;Vedpriya, 2010;Jagadeesh et al, 2004] have been used for the synthesis of silver and gold nanoparticles. Plants Extracts like Aloe Barbadensis is reported to contain chemically different groups of compounds: polyphenols, flavonoids, sterols, triterpenes, triterpenoid saponins, beta-phenylethylamines, tetrahydroisoquinolines, reducing sugars like glucose and fructose, and proteins, in all extracts.…”

Section: Resultsmentioning

confidence: 99%

Green Synthesis and Characterizations of Silver and Gold Nanoparticles

Elizondo¹,

Segovia²,

Coello³

et al. 2012

Green Chemistry - Environmentally Benign Approaches

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“…The red color of capsicum are imparted by carotenoids with more than 50 identified structures (Almela et al 1991;Cervantes-Paz et al 2014;Collera-Zúñiga et al 2005;Giuffrida et al 2013;Guil-Guerrero et al 2006;Howard et al 2000). The reports on the content of major carotenoids in red pepper is summarized in Table 1.…”

Section: Carotenoids In Red Peppermentioning

confidence: 99%

“…RP-HPLC with both isocratic and gradient mobile phase is frequently used for the analysis of carotenoids (Breithaupt and Schwack 2000;Schweiggert et al 2005b). However reports demonstrating the application of normal phase HPLC for the separation of carotenoids are also seen in literature (Collera-Zúñiga et al 2005;Cacciola et al 2012). Though most of the RP HPLC methods use C 18 column for separation of pepper carotenoids (Kim et al 2004;Marín et al 2004;Perez-Galvez and Minguez-Mosquera 2004;Topuz and Ozdemir 2007;de Azevedo-Meleiro and Rodriguez-Amaya 2009;Kevresan et al 2009), it seldom shows adequate ability to separate the isomeric and esterified form of carotenoids.…”

Section: Separation Detection and Quantificationmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

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Comparative study of carotenoid composition in three mexican varieties of Capsicum annuum L

Cited by 115 publications

References 15 publications

Comparative Study on the Chemical Composition, Antioxidant Properties and Hypoglycaemic Activities of Two Capsicum annuum L. Cultivars (Acuminatum small and Cerasiferum)

Comparative Study on the Chemical Composition, Antioxidant Properties and Hypoglycaemic Activities of Two Capsicum annuum L. Cultivars (Acuminatum small and Cerasiferum)

Green Synthesis and Characterizations of Silver and Gold Nanoparticles

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

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