Lipids from Capsicum annuum Seeds

Asilbekova, D. T.

doi:10.1023/b:conc.0000018103.02431.70

Cited by 6 publications

(9 citation statements)

References 1 publication

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“…Cromatograma HPLC de extracto Soxhlet de pa´prika. 2: violaxantina,3: capsantina,8: zeaxantina,9: anteraxantina,15: capsorubina monoe´ster,17,20: capsantina monoe´ster,28: capsorubina die´ster,29,31,32,33,34: capsantina die´sters. consisted mostly of linoleic (18:2), oleic (18:1) and palmitic (16:0) fatty acids, as also reported by ElAdawy and Taha (2001) and Asilbekova (2003). The origin of linoleic acid is mostly from the seeds (Pe´rez-Ga´lvez, Garrido-Ferna´ndez, Mı´nguez-Mosquera 1999a; Pe´rez-Ga´lvez et al, 1999b).…”

Section: Gc-ms Analysis Of Fatty Acid Compositionsupporting

confidence: 64%

Pigment content and fatty acid composition of paprika oleoresins obtained by conventional and supercritical carbon dioxide extraction

Tepić

Zeković

Kravić

et al. 2009

CyTA - Journal of Food

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Section: Gc-ms Analysis Of Fatty Acid Compositionsupporting

confidence: 64%

Pigment content and fatty acid composition of paprika oleoresins obtained by conventional and supercritical carbon dioxide extraction

Tepić

Zeković

Kravić

et al. 2009

CyTA - Journal of Food

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“…Among pulps, the highest amounts of lipids were found in the 'malagueta' pepper. Peppers contain lipids that are qualitatively similar to those found in plants in general, but their fruits are considered as poor in lipids, normally less than 2% (Asilbekova, 2003;Bosland;Votava, 2012).…”

Section: Resultsmentioning

confidence: 99%

FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

et al. 2015

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Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.Index terms: Polyunsaturated:saturated ratio; omega-6/omega-3 ratio; multivariate analysis. RESUMOÁcidos graxos tem grande importância metabólica e estrutural. Avaliação da composição de ácidos graxos em pimentas é ainda incompleta. Polpas e sementes de seis variedades de pimentas do gênero Capsicum foram avaliadas, neste trabalho, em relação a sua composição de ácidos graxos. Foram identificados 25 ácidos graxos diferentes nas amostras, incluindo alguns com número ímpar de átomos de carbono. Os ácidos graxos mais abundantes foram palmítico (16:0), oleico (18:1n-9) e linoleico (18:2n-6). As relações poli-insaturados:saturados foram elevadas para todas as amostras, em razão das elevadas quantidades de ácidos poli-insaturados, principalmente o ácido linoleico. Nas polpas as relações de omega-6/omega-3 variaram de 1,28 a 4,33, e foram avaliadas como relativamente adequadas, tendo em vista que, na dieta humana, relações entre 0,25 e 1,0 são consideradas altamente adequadas. Nas sementes, os níveis de n-3 foram muito mais baixos do que os níveis de n-6, que foram bem elevados, resultando em baixas proporções de omega-6/omega-3, variando entre 74,2-279,6. Análise de componentes principais (ACP) explicou 93,49% da variância total dos dados. Considerando as relações poli-insaturados: saturados e omega-6/omega-3, nossos dados sugerem que entre as pimentas do gênero Capsicum avaliadas, neste trabalho, o pimentão e a pimenta habanero laranja apresentaram as melhores características nutricionais em relação à composição de ácidos graxos. Termos para indexação:Relação poli-insaturado:saturado; relação omega-6/omega-3; análises multivariadas. Figure 2: Scatter plots PC1 vs. PC2 on the main sourc...

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“…Geraniol, β-elemen, nerolidol, α-bisabolen i farnezil aceton su identifikovani u etarskom ulju suve mlevene paprike dobijenog destilacijom sa vodenom parom (Kocsis et al, 2002(Kocsis et al, , 2003. Borneol, p-mentan-7-ol, kopaen, geranil aceton, cis-lanseol, citronelol i farnezan nisu do sada identifikovani kao lako isparljiva jedinjenja sušene mlevene paprike (Mateo et al, 1997;Kocsis et al, 2002, 2003, Lee et al, 2004).…”

Section: Terpena Koji Su Bili Prisutni U Plodovima Paprika Svih Faza unclassified

“…Safranal nije bio determinisan samo u etarskim uljima zelene netretirane paprike. Odsustvo safranala kod zelene paprike objašnjava se činjenicom da je safranal produkt razgradnje karotenoida i značajno aromatsko jedinjenje (Laffingwell, 2002) Po sastavu aldehida ispitana mlevena začinska paprika najsličnija je začinskoj paprici koja vodi poreklo iz Mađarske (Kocsis et al, 2002;2003). Aldehidi koji su zajednički za ove dve paprike su heptadienal, benzaldehid, 2,4-heptadienal, oktanal, 2-oktenal, nonanal i 2,6nonadienal.…”

Section: 64unclassified

“…Interesantno je pomenuti da tetradekanska kiselina bila prisutna u tragovima u zelenoj sušenoj i zelenoj paprici dozrevanoj u mraku, dok je dodekanska kiselina bila prisutna u tragovima u nedozrevanoj zelenoj i braon paprici. U etarskom ulju začinske paprike poreklom iz mađarske takođe je utvrđeno je prisustvo dekanske i dodekanske kiseline (Kocsis et al, 2002;2003). Prisustvo propanske i butanske kiseline takođe je utvrđeno je još i u paprici ali prilikom ekstrakcije sa etrom (Mateo et al, 1997) ili pomoću head space tehnike (Lee et al, 2004).…”

Section: Kiselineunclassified

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Biochemical?Aspects?of?Spice?Paprika?(Capsicum?anuumm?L.)?Ripening

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LISTA SKRAĆENICA α-bisabolen-(4Z)-1-metil-4-(6-metilhept-5-en-2-iliden)cikloheksan α-ciklocitral-2,6,6-trimetilcikloheks-2-en-1-karbaldehid α-jonon-(E)-4-(2,6,6-trimetil-1-cikloheks-2-enil)but-3-en-2-on α-kopaen-8-izopropil-1,3-dimetiltriciklo(4.4.0.02,7)dec-3-en α-ocimen-3,7-dimetil-1,3,7-oktatrien α-pinen-(1S,5S)-2,6,6-trimetilbiciklo[3.1.1]hept-2-en α-santol-3-(3,4-dihidroksifenil)-5,7-dihidroksihromen-4-on α-terpineol-2-(4-metil-1-cikloheks-3-enil)propan-2-ol Borneol-endo-1,7,7-trimetil-biciklo[2.2.1]heptan-2-ol β-ciklocitral-2,6,6-trimetilcikloheksen-1-karbaldehid β-elemen-(1S-(1-alfa,2-β,4-β))-1-etenil-1-metil-2,4-bis(1-metiletenil)cikloheksan β-jonon-(E)-4-(2,6,6-trimetil-1-cikloheksenil)but-3-en-2-on β-mircen-7-metil-3-metilideneokta-1,6-dien β-ocimen-3,7-dimetil-1,3,6-oktatrien Ccs-gen koji kodira kapsantin-kapsorubinsintetazu Ccs-kapsantin-kapsorubinsintetaza o-cimen-1-metil-2-propan-2-il-benzen m-cimen-1-metil-3-propan-2-ilbenzen p-cimen-1-metil-4-propan-2-ilbenzen citral-(2E)-3,7-dimetilokta-2,6-dienal citrilidenaceton-(3E,5E)-6,10-dimetilundeka-3,5,9-trien-2-on citrolenil format-3,7-dimetilokt-6-enil format citronelol-3,7-dimetilokt-6-en-1-ol CrtL-b-gen odgovoran za sintezu likopen-β-ciklaze CrtL-e-gen odgovoran za sintezu likopen-ε-ciklaze CrtR-b-likopen-β-hidroksilaza CtrR-e-likopen-ε-hidroksilaza. Cyc-B-likopen β-ciklaza damascenon-(E)-1-(2,6,6-trimetil-1-cikloheksa-1,3-dienil)but-2-en-1-on DMAPP-dimetilalil-difosfat DOXP-1-deoksiksiluloza-5-fosfat DPME-4-difosfocitidil-2C-metil-D-eritrol DXP-1-deoksiksiluloza-5-fosfatreduktoizomeraza DXR-1-deoksiksiluloza-5-fosfatreduktoizomeraza DXS-1-deoksiksiluloza-5-fosfatsintetaza FAD-flavin adenin dinukleotid falkarinol-(3S,9Z)-heptadeka-1,9-dien-4,6-din-3-ol farnezan-2,6,10-trimetildodekan farnezil aceton-6,10,14-trimetilpentadeka-5,9,13-trien-2-on farnezol-3,7,11-trimetildodeka-2,6,10-trien-1-ol farnezol izomer a-(2E,6E)-3,7,11-trimetildodeka-2,6,10-trien-1-ol fitol-(E,7R,11R)-3,7,11,15-tetrametilheksadek-2-en-1-ol FPP-farnezildifosfat furfural-furan-2-karbaldeid GA3P-glicerolaldehid-3-fosfat geranial-3,7-dimetil-2,6-oktadienal geranil aceton-6,10-dimetilundeka-5,9-dien-2-on VII geranil nitril-3,7-dimetilokta-2,6-dienenitril geraniol-3,7-dimetil-2,6-oktadien-1-ol geraniolaceton-(5E)-6,10-dimetilundeka-5,9-dien-2-on GGPP-geranilgeranildifosfat Ggps-geranilgeranildifosfatsintetaza GPP-geranildifosfat Ipi-gen koji kodira enzim izoprenildifosfatizomerazu IPP-izopentil-difosfat ispD [ygbP]-4-difosfocitidil-2C-mezil-D-eritrol-2-fosfatsintetaza ispE-4-difosfocitidil-2C-mezil-D-eritrol-2-fosfatkinaza ispF-2C-metil-D-eritritol-2,4-ciklodifosfatsintetaza izofitol-3,7,11,15-tetrametilheksadek-1-en-3-ol izolimonen-3-metil-6-prop-1-en-2-il-cicloheksen izopropil-palmitat-propan-2-il-heksadekanoat kariofilen-4,11,11-trimetil-8-metilen-bicklo[7.2.0]undec-4-en kariofilen oksid-(1R,4R,6R,10S)-4,12,12-trimetil-9-metilen-5oksatriciklo[8.2.0.0]4,6)]dodekan kopaen-(1R,2S,6S,7S,8S)-8-izopropil-1,3-dimetiltriciklo [4.4.0.02,7]dec-3-en lanceol-(2E)-2-(4,7-dimetil-3,4,4a,5,6,8a-he...

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Lipids from Capsicum annuum Seeds

Cited by 6 publications

References 1 publication

Pigment content and fatty acid composition of paprika oleoresins obtained by conventional and supercritical carbon dioxide extraction

Pigment content and fatty acid composition of paprika oleoresins obtained by conventional and supercritical carbon dioxide extraction

FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

Biochemical?Aspects?of?Spice?Paprika?(Capsicum?anuumm?L.)?Ripening

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