The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species)

Pugliese, Alessandro; Loizzo, Monica Rosa; Tundis, Rosa; O’Callaghan, Yvonne C.; Galvin, Karen; Menichini, Francesco; O’Brien, Nora M.

doi:10.1016/j.foodchem.2013.05.046

Cited by 51 publications

(35 citation statements)

References 35 publications

(38 reference statements)

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“…However, very high values in the range of 32420-43820 µg/100 g have Authors have observed wide range of concentrations of β-carotene content-10.4 µg/100 g to 1524 µg/100 g in fresh red, yellow and orange peppers of Italy. β-carotene was significantly higher in concentration in red peppers as compared to yellow and orange peppers [50]. Other authors have observed a range of 2379-12450 µg/100 g of β-carotene in Capsicum annuum (red pepper) cultivars of US and Turkey [17,51] while in the European database it was reported as low as 480 µg/100 g [40].…”

Section: Tubers and Other Vegetablesmentioning

confidence: 88%

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Pritwani¹,

Mathur²

2017

J Nutr Food Sci

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Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with an objective of determining β-carotene content of a total of 26 types of green leafy vegetables, tubers, other vegetables and fruits obtained from four wholesale markets in Delhi, India using HPLC. There was a wide variation in β-carotene content of green leafy vegetables, with means ranging from 2199 µg/100 g in Basella rubra to 7753 µg/100 g in Amaranthus gangeticus. A large variation was observed in β-carotene content of fruits and the mango varieties tested, ranging from undetectable levels in strawberry and 808.60 µg/100 g in totapuri mango up to 11789 µg/100 g in alphonso mango. Approximately 65 g and 100 g of a green leafy vegetable would meet daily requirement of a preschooler and older child/adult respectively. Mango has considerable amount of β-carotene, and consuming a medium-sized bowl by preschool children would meet 99% of Recommended Dietary Allowances (RDA). The information generated is useful in identifying types of fruits and vegetables with higher concentration of the provitamin A in low income economies where fruits and vegetables are expensive. Individuals need to consume only small quantities of these vitamin A rich foods to meet daily requirement.

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Section: Tubers and Other Vegetablesmentioning

confidence: 88%

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Pritwani¹,

Mathur²

2017

J Nutr Food Sci

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“…Carotenoids have been shown to reduce oxidative stress (Edge et al 1997), inhibit cancer cells (Maoka et al 2001;Tang et al 2005) and offer protection from cardiovascular diseases (Voutilainen et al 2006), macular degeneration and cataract (Gale et al 2003). The bioavailabilty of carotenoids is influenced by dietary factors including type and amount of carotenoid consumed and nature of food to which carotenoids are incorporated and post-harvest processing and storage and cooking practices of food items (Pugliesea et al 2013).…”

Section: Carotenoidsmentioning

confidence: 99%

“…Carotenoids bearing κ-ring as end groups have been shown to posses strong reactive oxygen scavenging potential (Maoka et al 2001). Capsanthin was shown to be among bioavailable carotenoids (Pugliesea et al 2013). …”

Section: Carotenoids In Red Peppermentioning

confidence: 99%

“…Processing operations of plant foods usually rupture plant cells where carotenoids have been safely stored and expose carotenoids to oxidative enzymes and other degrading agents. At the same time it may be beneficial as the disruption of food matrices may facilitate the liberation and solubilisation of carotenoids resulting enhanced bioavailability (Giuffrida et al 2013;Pugliesea et al 2013).…”

Section: Stability Of Red Pepper Carotenoidsmentioning

confidence: 99%

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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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“…The processing conditions can cause stress to the cell walls providing protection to carotenoids and expose them to oxidative enzymes and other degradation enhancing agents (Giuffrida et al, 2013;Pugliesea et al, 2013). In case of microalgae, the processing procedures after carotenoid induction such as dewatering and harvesting of biomass, drying and subsequent packaging and storage condition can greatly affect the stability of the carotenoids.…”

Section: Preservation Of Carotenoidsmentioning

confidence: 99%

Induction of carotenoid and phytosterol accumulation in microalgae

Ahmed¹

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Microalgae have become well-known in the last few decades as producers of various compounds of high nutritional value, such as long chain polyunsaturated fatty acids, pigments including carotenoids, proteins, sterols, and vitamins. Among these compounds, carotenoids and phytosterols have been receiving increased attention based on the discoveries that they are capable of preventing various diseases such as cardiovascular problems, certain cancers, and neurological disorders, e.g. Alzheimer's, amyotrophic lateral sclerosis etc. The commercial exploitation of the microalgal strains Dunaliella salina and Haematococcus pluvialis for β-carotene and astaxanthin, respectively, led to the hypothesis for the current study that other microalgal strains may even have a higher potential to produce these compounds, especially when the underlying physiological pathways that lead to elevated levels of these compounds could be stimulated. The aims of this thesis were therefore (1) to screen microalgal strains for their potential to produce carotenoids and phytosterols and (2) to induce the top producer(s) to accumulate higher quantities of carotenoids and phytosterols and (3) to scale up the successful induction method(s) to explore large-scale commercial production of these metabolites. Moreover, the well-known sensitive nature of carotenoids (e.g. astaxanthin and β-carotene) to light, drying and preservation methods led to the idea that freeze-drying rather than the currently popular spray-drying methods could be more suitable for long-term storage of highly valuable carotenoids, such as astaxanthin.As a first step, screening was carried out on twelve microalgal strains collected from brackish and marine waters for carotenoid profiles and contents, antioxidant capacity (total phenolic content and oxygen radical absorbance capacity (ORAC), and phytosterol profiles and

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The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species)

Cited by 51 publications

References 35 publications

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

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

Induction of carotenoid and phytosterol accumulation in microalgae

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