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Antiradical Properties of Essential Oils and Extracts From Spices
Published in Alexander V. Kutchin, Lyudmila N. Shishkina, Larissa I. Weisfeld, Gennady E. Zaikov, Ilya N. Kurochkin, Alexander N. Goloshchapov, Chemistry and Technology of Plant Substances, 2017
Tamara A. Misharina, Ekaterina S. Alinkina
The second group of main components for pod pepper is carotenoids. Altogether 34 carotenoids were found and identified in pepper fruits, the content of four main carotenoids (capsanthin, capsorubin, zeaxanthin, and cryptoxanthin) was about 90% of all the carotenoids; they give red color to pepper. Carotenoids are stable in fresh rods, but they are exposed to autox- idation in dried and milled rods. The yellow-orange color of chili is from P-carotene and violaxanthin. The content of capsanthin, the major carotenoid in ripe fruits, being the more stable, increases proportionally with advanced stages of ripeness [1, 2]. Pod pepper also contains flavonoids, vitamins, and about 50 volatile compounds that cause the flavor. However, the total content of volatiles is too small and composes less than 0.01%. The key substance for the flavor of sweet and chili peppers is 2-isobutyl- 3-methoxypyrazine; its threshold concentration in water is 0.001 part per billion [17].
Pharmaceutical Applications of Major Marine Nutraceuticals
Published in Se-Kwon Kim, Marine Biochemistry, 2023
P Madan Kumar, R Janani, S Priya, J Naveen, V Baskaran
In comparison with all other carotenoids extracted from marine seaweeds, FUC and its metabolites exhibited greater antiproliferative potential in several cancer types (Kumar et al., 2013; Zorofchian et al., 2014; Takahashi et al., 2015). The effect of different carotenoids (phytoene, phytofluene, ξ-carotene, lycopene, α-carotene, β-carotene, β-cryptoxanthin, canthaxanthin, ASX, capsanthin, lutein, zeaxanthin, vioaxanthin, neoxanthin, FUC) on the growth of human prostate cancer cells (PC-3, DU 145 and LNCap) were examined. Among the carotenoids, neoxanthin and FUC exhibited a higher antiproliferative effect (Kotake-Nara et al., 2001). FUC has also been reported to suppress the growth and number of tumours in animal models (Wang et al., 2012; Kim et al., 2013). In an animal colon cancer model, brown seaweed extract containing FUC exhibited chemopreventive activity against the preneoplastic marker (Das et al., 2006). The anticancer potential of FUC was reported to interfere with various pathways involved in cell cycle arrest, apoptosis or metastasis suppression. FUC treatment induced G0/G1- and G2/M-phase cell-cycle arrest by altering the expression of various genes including GADD45, p21, p27, cyclin D1, cyclin D2, CDK4 and survivin. The pro-apoptotic effect of FUC is well studied, and FUC-mediated apoptosis targets different molecular pathways, including Bcl-2, caspases, MAPK and NF-κB (D’Orazio et al., 2012; Kumar et al., 2013; Zhang et al., 2015). FUC administration to experimental animals significantly inhibited tumor development in a xenograft colorectal cancer model (Terasaki et al., 2017). In a similar study, FUC administration significantly reduced the numbers of colorectal cancer stem cells in colonic mucosa compared to control mice (Terasaki et al., 2019).
Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
Published in Drying Technology, 2018
Li-Zhen Deng, Xu-Hai Yang, A. S. Mujumdar, Jin-Hong Zhao, Dong Wang, Qian Zhang, Jun Wang, Zhen-Jiang Gao, Hong-Wei Xiao
Red pepper (Capsicum annuum L.) is widely used as a savory food additive and food ingredient to provide spicy flavor and attractive color to food preparations and products.[1] Red color is one of the most important quality parameters of red pepper which is due to the high content of carotenoids, i.e., capsanthin and capsorubin, which provide the red color, violaxanthin; capsanthin-5,6 epoxide, zeaxanthin, lutein, β-cryptoxanthin, and β-carotene providing the yellow-orange color.[2] These substances are provitamin A and antioxidants, which play an important role in boosting immunity and reducing the risk of developing degenerative disease.[3] Red pepper is also an excellent source of vitamin C and polyphenols,[4] it is now considered a functional food, and an important source of natural pigments to replace artificial colorants in foodstuffs.[5]
Studies on thermal stability of high-power short time microwave dried paprika (Capsicum annuum L.) considering the interaction of water molecules with sorption sites
Published in Drying Technology, 2021
S. S. Shirkole, A. S. Mujumdar, P. P. Sutar
The effect of water activity and temperature on extractable color (ASTA Value) of paprika is shown in Figure 8. The extractable color of paprika was decreased with increase in aw and temperature. A similar degradation trend was noticed for the surface color of paprika; however, the extractable color of paprika was drastically decreased at 60 °C with a rise in aw from 0.1 to 0.9 as compared to other temperatures. A greater degradation of the extractable color of paprika was observed beyond the monolayer moisture content at the respective adsorption temperature. The aw corresponding to the monolayer moisture content was changed from 0.578 to 0.345 due to change in temperature from 30° to 60 °C. The chromatic changes with a rise in aw and degradation of heat vulnerable carotenoids may be the reason behind the decrease of extractable color value (ASTA) with a rise in aw and temperature. The effect of aw and temperature on red/yellow pigments of paprika was also studied. The changes in red and yellow pigments of paprika are shown in Figure 9. The capsanthin and capsorubin were considered as the major red pigments whereas zeaxanthin and cryptoxanthin as the yellow-orange pigments of paprika.[36] It was observed that R/Y pigment ratio at 30 °C was constant since pigments were stable at low temperature. Whereas the R/Y pigment ratio was decreased gradually with a rise in aw from 0.5 to 0.9 at 40° and 50 °C. The degradation of red pigment was found to be more as compared to the yellow pigment. Moreover, at an adsorption temperature of 60 °C the drastic change in R/Y pigment ratio was noticed with a rise in aw from 0.1 to 0.9 as compared to other temperatures. The excess level of degradation of heat sensitive red and yellow pigments was noticed at 60 °C.