Electroanalytical overview: the pungency of chile and chilli products determined <i>via</i> the sensing of capsaicinoids

Crapnell, Robert D.; Banks, Craig E.

doi:10.1039/d1an00086a

Cited by 20 publications

(9 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…So, the CV diagram of the ZnO/ITO@glass electrode when capsaicin is present can be elucidated in the following manner (Figure b). The appearance of peak 1 at 0.70 V can be ascribed to the 2 e – , irreversible oxidation of capsaicin (A) leading to the formation of o -methoxyphenol (B) and the subsequent breakdown of the 2-methoxy moiety, resulting in the generation of o -benzoquinone (C) . Peak 2 at 0.17 V was linked to the 2 e – reduction of o -benzoquinone to catechol (D), while peak 3 at 0.42 V represented the reversible mechanism, involving the 2 e – oxidation of catechol back to o -benzoquinone (C).…”

Section: Resultsmentioning

confidence: 99%

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Ahmed,

Ansari,

Bishwanathan

et al. 2024

Langmuir

View full text Add to dashboard Cite

Capsaicin, a chemical compound present in chili peppers, is widely acknowledged as the main contributor to the spicy and hot sensations encountered during consumption. Elevated levels of capsaicin can result in meals being excessively spicy, potentially leading to health issues, such as skin burning, irritation, increased heart rate and circulation, and discomfort in the gastrointestinal system and even inducing nausea or diarrhea. The level of spiciness that individuals can tolerate may vary, so what may be considered incredibly hot for one person could be mild for another. To ensure food safety, human healthcare, regulatory compliance, and quality control in spicy food products, capsaicin levels must be measured. For these purposes, a reliable and stable sensor is required to quantify the capsaicin level. To leverage the effect of zinc oxide (ZnO), herein, we demonstrated the one-step fabrication process of an electronic tongue (E-Tongue) based on an electrochemical biosensor for the determination of capsaicin. ZnO was electrodeposited on the indium tin oxide (ITO) surface. The biosensor demonstrated the two notable linear ranges from 0.01 to 50 μM and from 50 to 500 μM with a limit of detection (LOD) of 2.1 nM. The present study also included the analysis of real samples, such as green chilis, red chili powder, and dried red chilis, to evaluate their spiciness levels. Furthermore, the E-Tongue exhibited notable degrees of sensitivity, selectivity, and long-term stability for a duration of more than a month. The development of an E-Tongue for capsaicin real-time monitoring as a point-of-care (POC) device has the potential to impact various industries and improve safety, product quality, and healthcare outcomes.

show abstract

Section: Resultsmentioning

confidence: 99%

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Ahmed,

Ansari,

Bishwanathan

et al. 2024

Langmuir

View full text Add to dashboard Cite

show abstract

“…Among the drawbacks for using HPLC in determining SHU levels include the relatively long turn-around time for the processing of samples and the costs associated with equipment operation and maintenance. Recently, efforts to develop cost-effective, fast, and direct detection of capsaicinoid content from samples using different techniques, such as voltammetry and near-infrared spectroscopy, have been made ( Crapnell and Banks, 2021 ). For example, a graphene-based portable device that can be connected to a smartphone has been developed and high accuracy and collinearity between the SHU values derived from the machine and from spectroscopy were observed ( Soleh et al, 2020 ).…”

Section: Phenomics and “Speed Breeding” To Accelerate Chile Pepper Im...mentioning

confidence: 99%

Chile Pepper (Capsicum) Breeding and Improvement in the “Multi-Omics” Era

et al. 2022

View full text Add to dashboard Cite

Chile pepper (Capsicum spp.) is a major culinary, medicinal, and economic crop in most areas of the world. For more than hundreds of years, chile peppers have “defined” the state of New Mexico, USA. The official state question, “Red or Green?” refers to the preference for either red or the green stage of chile pepper, respectively, reflects the value of these important commodities. The presence of major diseases, low yields, decreased acreages, and costs associated with manual labor limit production in all growing regions of the world. The New Mexico State University (NMSU) Chile Pepper Breeding Program continues to serve as a key player in the development of improved chile pepper varieties for growers and in discoveries that assist plant breeders worldwide. Among the traits of interest for genetic improvement include yield, disease resistance, flavor, and mechanical harvestability. While progress has been made, the use of conventional breeding approaches has yet to fully address producer and consumer demand for these traits in available cultivars. Recent developments in “multi-omics,” that is, the simultaneous application of multiple omics approaches to study biological systems, have allowed the genetic dissection of important phenotypes. Given the current needs and production constraints, and the availability of multi-omics tools, it would be relevant to examine the application of these approaches in chile pepper breeding and improvement. In this review, we summarize the major developments in chile pepper breeding and present novel tools that can be implemented to facilitate genetic improvement. In the future, chile pepper improvement is anticipated to be more data and multi-omics driven as more advanced genetics, breeding, and phenotyping tools are developed.

show abstract

“…Capsaicin, the main spice ingredient, is mainly synthesized in the placenta tissue of pepper fruit and accumulated in vacuoles of placenta epidermal cells. Its synthesis mainly involves, in phenylpropanoid metabolism, the capsaicin branch pathway (CBP) and branched chain fatty acid metabolism pathway [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

MYB24 Negatively Regulates the Biosynthesis of Lignin and Capsaicin by Affecting the Expression of Key Genes in the Phenylpropanoid Metabolism Pathway in Capsicum chinense

Zhang

et al. 2023

Molecules

View full text Add to dashboard Cite

The wide application of pepper is mostly related to the content of capsaicin, and phenylpropanoid metabolism and its branch pathways may play an important role in the biosynthesis of capsaicin. The expression level of MYB24, a transcription factor screened from the transcriptome data of the pepper fruit development stage, was closely related to the spicy taste. In this experiment, CcMYB24 was cloned from Hainan Huangdenglong pepper, a hot aromatic pepper variety popular in the world for processing, and its function was confirmed by tissue expression characteristics, heterologous transformation in Arabidopsis thaliana, and VIGS technology. The results showed that the relative expression level of CcMYB24 was stable in the early stage of pepper fruit development, and increased significantly from 30 to 50 days after flowering. Heterologous expression led to a significant increase in the expression of CcMYB24 and decrease in lignin content in transgenic Arabidopsis thaliana plants. CcMYB24 silencing led to a significant increase in the expression of phenylpropanoid metabolism pathway genes PAL, 4CL, and pAMT; lignin branch CCR1 and CAD; and capsaicin pathway CS, AT3, and COMT genes in the placenta of pepper, with capsaicin content increased by more than 31.72% and lignin content increased by 20.78%. However, the expression of PAL, pAMT, AT3, COMT, etc., in the corresponding pericarps did not change significantly. Although CS, CCR1, and CAD increased significantly, the relative expression amount was smaller than that in placental tissue, and the lignin content did not change significantly. As indicated above, CcMYB24 may negatively regulate the formation of capsaicin and lignin by regulating the expression of genes from phenylpropanoid metabolism and its branch pathways.

show abstract

Electroanalytical overview: the pungency of chile and chilli products determined via the sensing of capsaicinoids

Abstract: When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or other associated feelings, some good such as the release of endorphins, to...

Cited by 20 publications

References 77 publications

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Chile Pepper (Capsicum) Breeding and Improvement in the “Multi-Omics” Era

MYB24 Negatively Regulates the Biosynthesis of Lignin and Capsaicin by Affecting the Expression of Key Genes in the Phenylpropanoid Metabolism Pathway in Capsicum chinense

Contact Info

Product

Resources

About