Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (<i>Capsicum annuum</i>L.)

Hernández-Ortega, Marcela; Ortiz-Moreno, Alicia; Hernández-Navarro, María Dolores; Chamorro-Cevallos, Germán; Dorantes‐Álvarez, Lidia; Necoechea-Mondragón, Hugo

doi:10.1155/2012/524019

Cited by 96 publications

(69 citation statements)

References 69 publications

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“…Carotenoids possess a range of important biological activities. They are potent antioxidants acting as scavengers of singlet molecular oxygen, peroxyl radicals and reactive nitrogen species [15]. The consumption of carotenoid-rich foods reduces the incidence of several disorders such as cancers, cardiovascular diseases, age-related macular degeneration, cataracts, diseases related to compromised immune function, and other degenerative diseases [16].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Simonovska

Škerget

Knez

et al. 2016

Maced. J. Chem. Chem. Eng.

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In stalk of red hot pepper (Capsicum annuum L.) with 0.25 mm, 0.5 mm and 1.0 mm particle sizes, the quantities of nutritive and volatile compounds, bioactive capsaicin and carotenoids were determined. Furthermore, the stalk was characterized using TGA, DSC and FTIR spectroscopy. The influence of the particle size on the content of proteins, ash and cellulose is insignificant. Compared to 0.5 and 1.0 mm, stalk with 0.25 mm particle size was darker with a deeper yellow-brown color, and richer in microelements. Among the quantified volatile compounds, 6 were esters, 2 terpenoids, and 1 acid. The highest quantity of extract rich fats was obtained from stalk with 0.25 mm particle size by using ethanol, which is more efficient for capsaicin extraction, while n-hexane is efficient for extraction of carotenoids. Stalk with 0.25 mm particle size was characterized with a higher degradation temperature and residual weight.Keywords: red hot pepper stalk; physicochemical characterization; nutritive value; bioactive compounds; thermogravimetric analysis ФИЗИЧКОХЕМИСКА КАРАКТЕРИЗАЦИЈА И БИОАКТИВНИ КОМПОНЕНТИ ВО ДРШКАТА ОД ЛУТИ ПЛОДОВИ НА CAPSICUM ANNUUM L.Во дршката од црвена лута пиперка (Capsicum annuum L.) со големина на честички од 0,25 mm, 0,5 mm и 1,0 mm се утврдени количествата на нутритивните и испарливите компоненти, на биоактивниот капсаицин и каротеноидите. Дршката беше карактеризирана и со помош на TGA, DSC и FTIR-спектрометрија. Влијанието на големината на честичките врз содржината на протеини, пепел и целулоза е незначително. Во споредба со 0,5 mm и 1,0 mm, дршката со големина на честички од 0,25 mm е потемна, со изразито жолтокафеава боја и побогата со микроелементи. Од испарливите компоненти кои беа квантифицирани, 6 беа естери, 2 терпеноиди и 1 киселина. Најголемо количество екстракт богат со масти беше добиено од дршката со големина на честички од 0,25 mm со користење на етанол, кој е поефикасен за екстракција на капсаицинот, додека n-хексан е ефикасен за екстракција на каротеноидите. Дршката со големина на честички од 0,25 mm се карактеризира со повисока температура на деградација и повисок масен остаток.Клучни зборови: дршка од црвена лута пиперка; физичкохемиска карактеризација; нутритивна вредност; биоактивни компоненти; термогравиметриска анализа

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Section: Introductionmentioning

confidence: 99%

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Simonovska

Škerget

Knez

et al. 2016

Maced. J. Chem. Chem. Eng.

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“…Numerous studies have shown the induction of nonenzymatic and enzymatic antioxidants in legumes subjected to water deiciency. Antioxidant enzymes are proteins that catalyse the detoxiication of free radicals by using protons or electrons released by nonenzymatic antioxidants [68]. In the case of water deicit and salinity, several workers have reported the increase of these activities in the nodules under stress [41].…”

Section: Antioxidant Defencementioning

confidence: 99%

Alfalfa and Its Symbiosis Responses to Osmotic Stress

Mouradi¹,

Farissi²,

Bouizgaren³

et al. 2018

New Perspectives in Forage Crops

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Alfalfa (Medicago sativa L.) is one of the most cultivated forage legumes in Morocco thanks to its great adaptation to the climatic conditions of this country, its high protein content and its ability to ix atmospheric nitrogen in symbiosis with rhizobia. Environmental stresses such as drought and salinity constitute a major factor limiting the symbiotic nitrogen ixation and legume productivity. In the last decades, this process has interested scholars in understanding the implication of these strains in legume stress tolerance in order to make these symbioses more eicient under diicult conditions. Seed osmopriming is a great technique in the amelioration of seed germination and seedlings growth in responses to several abiotic stress conditions. In this chapter, the efects of water deicit on the Moroccan alfalfa populations and their symbiotic association with rhizobia were discussed. Besides, osmopriming could make these symbioses more eicient especially under stress conditions.

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“…The total carotenoid content were estimated according to method described by Hernández-Ortega et al [23]. Pigment concentration was determined spectrophotometrically at 472 and 508 nm wavelengths in a UV-Vis spectrophotometer (Genesys 10 UV, Thermo Scientific, Wisconsin, USA).…”

Section: Total Carotenoids and Total Phenolic Compoundsmentioning

confidence: 99%

“…The results are expressed as mg gallic acid equivalent per gram of dry sample [24]. [23]. Phenolic compounds were identified using the method described by Hayat et al [25].…”

Section: Total Carotenoids and Total Phenolic Compoundsmentioning

confidence: 99%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

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Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuumL.)

Cited by 96 publications

References 69 publications

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Alfalfa and Its Symbiosis Responses to Osmotic Stress

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

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