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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
Thus, our study showed that essential oils and extracts from clove bud, pimento, black, white, red cayenne, and green chili peppers possess antiradical properties in model systems with diphenylpicrylhydrazyl radical. Pimento and clove bud preparations content eugenol had the highest activity. The AE values for extracts from black and red cayenne peppers were almost the same; it was 10 times lowest than activity of clove bud and pimento and was 10 times higher than the effectiveness of white and chili pepper extracts. The differences in the antiradical properties of studied substances are determined by the lower content of polyphenols and piperine in white pepper compared with black pepper. The content of capsaicinoids and carotenoids was lower in green pepper compared with red pepper.
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]
An emerging pretreatment technology for reducing postharvest loss of vegetables-a case study of red pepper (Capsicum annuum L.) drying
Published in Drying Technology, 2022
Li-Zhen Deng, Chun-Hong Xiong, Parag P. Sutar, Arun S. Mujumdar, Yu-Peng Pei, Xu-Hai Yang, Xian-Wei Ji, Qian Zhang, Hong-Wei Xiao
Red pepper (Capsicum annuum L.) is a worldwide popular spice that can be consumed fresh or dried as a spice and flavor ingredient. Red pepper is rich in vitamins C and E, carotenoids, capsaicinoids, phenolic compounds, and essential antioxidants.[12] Red pepper is highly valued for its color and spice; capsaicinoids and carotenoids are correspondingly responsible for peppers' spicy flavor and color.[13] These compounds show significant physiological and pharmacological properties, including anti-cancer, anti-inflammatory, and anti-bacteria.[14]
Study on the effect of plasma drying and sterilization of pepper seeds
Published in Drying Technology, 2023
Yuxi Chen, Yajing Dong, Ye Tian, Zhengshi Chang
Pepper is an important cash crop worldwide as a condiment and has a high nutritional value. Pepper is rich in ascorbic acid, vitamins, carotenoids, phytochemicals, and minerals such as calcium, potassium, phosphorus and iron. It is a valuable health food that can reduce the risk of major diseases such as diabetes, high blood pressure and some cancers.[1] According to the statistics of Food and Agriculture Organization of the United Nations, China’s pepper production is nearly half of the global production, and China’s pepper cultivation area and production are increasing year by year. In 2021, China’s pepper planting area is about 827,000 hectares, up 1.6% year-over-year, and China’s pepper production is about 2,013,000 tons, up 2.7% year-over-year.[2] The weight of pepper seeds accounts for about half of the total weight of peppers, and high quality seeds are the key to high quality and yield of peppers, so ensuring seed quality is the key to sustainable development of pepper industry.[3] Fresh pepper seeds have high moisture content and are susceptible to microbial attack and chemical reactions if stored directly after harvest, which can lead to seed deterioration or even complete loss of viability, directly affecting pepper yield.[4] In order to store the seeds safely, it is necessary to reduce the moisture content of the seeds to a safe storage level. Drying treatment is an effective storage and preservation technique to inhibit the growth of microorganisms in the material. At the same time, pepper seeds often carry quarantine pathogens, such as scab (Xanthomonas vesicatoria), which can seriously affect the cultivation and yield of peppers. Xanthomonas vesicatoria (scab pathogen) are frequently detected in pepper seeds. It can be confirmed that the scab pathogen is most harmful of pathogens to affect the plant and the yield of the pepper. Therefore, timely drying and sterilization of pepper seeds have become a key part of the whole chain of pepper production process.