Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

Food Chemistry

Volumn 140, Issue 4, 2013, Pages 794-802

  Giuffrida, Daniele ^a   Dugo, Paola ^a,b   Torre, Germana ^a   Bignardi, Chiara ^c   Cavazza, Antonella ^c   Corradini, Claudio ^c   Dugo, Giacomo ^a  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY CAMPUS BIO MEDICO   (Italy)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

Capsaicinoids; Carotenoids; Chilli peppers; HPLC DAD APCI MS

Indexed keywords

CAPSAICINOIDS; CAROTENOID COMPOSITION; CAROTENOIDS; CHILLI PEPPERS; CHROMATOGRAPHIC PROCEDURE; HPLC-DAD-APCI-MS; QUANTITATIVE DETERMINATIONS; TOTAL NITROGEN CONTENT;

CULTIVATION; FRUITS; PIGMENTS;

PLANTS (BOTANY);

ALKALOID; ALPHA CAROTENE; ANTHERAXANTIN; BETA CAROTENE; CAPSAICIN DERIVATIVE; CAPSAICINOID DERIVATIVE; CAPSANTHIN; CAROTENOID; CRYPTOCAPSIN; NITROGEN; UNCLASSIFIED DRUG; XANTHOPHYLL; ZEAXANTHIN;

CAPSICUM ANNUUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS; CHEMICAL COMPOSITION; COLOR; CONFERENCE PAPER; CULTIVAR; DRY MATTER; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ITALY; MASS SPECTROMETRY; NONHUMAN; ODOR; PEPPER; PLANT PARAMETERS; PROTEIN CONTENT; PUNGENCY; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; TOTAL NITROGEN CONTENT; WATER ACTIVITY;

CAPSICUM; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; MASS SPECTROMETRY; MOLECULAR STRUCTURE; ODORS; PLANT EXTRACTS;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS; EMILIA;

EID: 84878011374     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.060     Document Type: Conference Paper

References (42)

1. L. Arab, and S. Steck Lycopene and cardiovascular disease American Journal of Clinical Nutrition 71 2000 1691S 1695S
2. P.A. Biacs, H.G. Daood, A. Pavisa, and F. Hajdu Studies on the carotenoid pigments pf paprika (Capsicum annuum L. var Sz-20) Journal of the Science of Food and Agriculture 37 1989 350 353
3. D.E. Breithaupt, and W. Schwack Determination of free and bound carotenoids in paprika (Capsicum annuum L.) by LC/MS European Food Research and Technology 211 2000 52 55
4. D.E. Breithaupt, P. Weller, and M.A. Grashorn Quantification of carotenoids in chicken plasma after feeding free or esterified lutein and capsanthin using high-performance liquid chromatography and liquid chromatography-mass spectrometry analysis Poultry Science 82 2003 395 401
5. G. Britton, S. Liaaen-Jensen, and H. Pfander Carotenoids Vol. 5 Nutrition and Health 2009 Basel, Birkhauser Switzerland
6. C. Caris-Veyrat Antioxidant and prooxidant actions and stabilities of carotenoids in vitro and in vivo and carotenoid oxidation products C. Socaciu, Food Colorants, chemical and functional properties 2008 CRC Press, Taylor & Francis Group Boca Raton, London, New York 177 192
7. M.S. Chinn, R.R. Sharma-Shivappa, and J.L. Cotter Solvent extraction and quantification of capsaicinoids from Capsicum chinense Food and Bioproducts Processing 89 2011 340 345
8. O. Collera-Zuniga, F. Garcia-Jimenez, and R. Melendez-Gordillo Comparative study of carotenoid composition in three Mexican varieties of Capsicum annuum L Food Chemistry 90 2005 109 114
9. D.N. Cortright, and A. Szallasi Biochemical pharmacology of the vanilloid receptor TRPV1 Europenan Journal of Biochemistry 271 2004 1814 1819
10. C.B. Davis, E.M. Carolyn, A.B. Marianna, and W.B. Kenneth Determination of capsaicinoids in Habanero peppers by Chemometric analysis of UV spectral data Journal of Agriculture and Food Chemistry 55 2007 5925 5933
11. J. Deli, and P. Molnar Paprika carotenoids: Analysis, isolation, structure elucidation Current Organic Chemistry 6 2002 1197 1219
12. A. Gahungu, E. Ruganintwali, E. Karangwa, X. Zhang, and D. Mukunzi Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum Chinense) Scotch Bonnet variety at red stage Advance Journal of Food Science and Technology 3 2011 211 218
13. Y. Goda, S. Sakamoto, T. Nakanishi, T. Maitani, and T. Yamada Identification of monoesterified capsanthin in paprika (Capsicum annuum): the nature of esterification of capsanthin Chemical Pharmaceutical Bullettin 43 1995 1248 1250
14. V.S. Govindarajan, and M.N. Sathyanarayana Capsicum-production technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences Critical Reviews in Food Science and Nutrition 29 1991 435 474
15. I. Guzman, S. Hamby, J. Romero, P.W. Bosland, and M.A. O'Connell Variability of carotenoid biosynthesis in orange colored Capsicum spp Plant Science 179 2010 49 59
16. S.H. Ha, J.B. Kim, J.S. Park, S.W. Lee, and K.J. Cho A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper Journal of Experimental Botany 58 2007 3135 3144
17. D. Hervert-Hernandez, S.G. Sayago-Ayerdi, and I. Goni Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility Journal of Agricultural and Food Chemistry 58 2010 3399 3406
18. D. Hornero-Mendez, and M.I. Minguez-Mosquera Xanthophyll esterification accompanying carotenoid overaccumulation in chromoplast of Capsicum annuum ripening fruits is a constitutive process and useful for ripeness index Journal of Agricultural and Food Chemistry 48 2000 1617 1622
19. P. Kirschbaum-Titze, E. Mueller-Seitz, and P. Petz Pungency in paprika (Capsicum annuum). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant Journal of Agricultural and Food Chemistry 50 2002 1264 1266
20. T. Maoka, K. Mochida, M. Kozuka, Y. Ito, Y. Fujiwara, and K. Hashimoto Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L Cancer Letters 172 2001 103 109
21. Z. Matus, J. Deli, and J. Szabolcs Carotenoid composition of yellow pepper during ripening: isolation of b-cryptoxanthin-5,6-epoxide Journal of Agricultural and Food Chemistry 39 1991 1907 1911
22. F.ca. Menichini, R. Tundis, M. Bonesi, M.R. Loizzo, F. Conforti, and G. Statti The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero Food Chemistry 114 2009 553 560
23. M.I. Minguez-Mosquera, and D. Hornero-Mendez Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC Journal of Agricultural and Food Chemistry 41 1993 1616 1620
24. M.I. Minguez-Mosquera, and D. Hornero-Mendez Changes in carotenoid esterification during the fruit ripening of Capsicum annuum Cv. Bola Journal of Agricultural and Food Chemistry 42 1994 640 644
25. M.I. Minguez-Mosquera, M. Jaren-Galan, and J. Garrido-Fernandez Color quality in paprika Journal of Agricultural and Food Chemistry 40 1992 2384 2388
26. J.M. Mortensen, and J.E. Mortensen The power of capsaicin Journal of Continuing Education: Topics & Issues 11 2009 8 12
27. E. Mueller-Seitz, C. Hiepler, and M. Petz Chili pepper fruits: Content and pattern of capsaicinoids in single fruits of different ages Journal of Agricultural and Food Chemistry 56 2008 12114 12121
28. H. Nishino, H. Tokuda, Y. Satomi, M. Masuda, P. Bu, and M. Onozuka Cancer prevention by carotenoids Pure and Applied Chemistry 12 1999 2273 2278
29. Parthasarathy, V.A.; Chempakam, B.; & Zachariah, T.J. (2008). Chemistry of spices. Spi, Pondicherry, India. CABI.
30. B.C.N. Prasad, V. Kumar, H.B. Gururaj, R. Parimalan, P. Giridhar, and G.A. Ravishankar Characterization of capsaicin synthase and identification of its gene (csy1) for pungency factor capsaicin in pepper (Capsicum sp.) PNAS 103 2006 13315 13320
31. M. de L. Reyes-Escogido, E.G. Gonzalez-Mondragon, and E. Vazquez-Tzompantzi Chemical and pharmacological aspects of capsaicin Molecules 16 2011 1253 1270
32. J.-W. Rhim, and S.-I. Hong Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder Food Science and Biotechnology 20 2011 215 222
33. D.B. Rodriguez-Amaya A guide to carotenoid analysis in food 2001 ILSI Press Washington, DC
34. P. Rozin, M. Mark, and D. Schiller The role of desensitization to capsaicin in chili pepper ingestion and preference Chemical Senses 6 1981 23 31
35. Schweiggert, U.; Kammerer, D. R.; Carle, R.; & Schieber, A. (2005). Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid.
36. U. Schweiggert, C. Kurz, A. Schieber, and R. Carle Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.) European Food Research and Technology 225 2007 261 270
37. M.D. Snodderly Evidence for protection against age-related macular degeneration by carotenoids and antioxidant vitamins American Journal of Clinical Nutrition 62 1995 S1448 S1461
38. A. Topuz, C. Dincer, K.S. Ozdemir, H. Feng, and M. Kushad Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv.; Japaleno) Food Chemistry 129 2011 860 865
39. A. Topuz, and F. Ozdemir Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey Journal of Food Composition and Analysis 20 2007 596 602
40. R.B. van Breemen, C.R. Huang, Y. Tan, L.C. Sander, and A.B. Schilling Liquid chromatography/mass spectrometry of carotenoids using atmospheric pressure chemical ionization Journal of Mass Spectrometry 31 1996 975 981
41. Yasui, H.; Maoka, T.; Molnár, J.; Vincze, I.; Molnár, P.; Deli, J.; Spengler, G.; & Zalatnai, A. (2011). Quenching effect on singlet oxygen, suppression against generation of reactive oxygen species and melanin synthesis in skin, and inhibition of multidrug resistance in cancer cells by capsorubin and capsanthin. Acta Biologica Cracoviense 53, 71. Abstracts of the XVI International Symposium on Carotenoids Towards a Brighter Side of Life 17-22 July 2011, Kraków, Poland.
42. M. Ziino, C. Condurso, V. Romeo, G. Tripodi, and A. Verzera Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different calabrian varieties Journal of the Science of Food and Agriculture 89 2009 774 780