Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD

Rodríguez-Rodríguez, Elena; Sánchez-Prieto, Milagros; Olmedilla‐Alonso, Begoña

doi:10.1016/j.fochx.2020.100092

Cited by 31 publications

(27 citation statements)

References 36 publications

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“…It is well documented that capsanthin is the dominant carotenoid in red pepper cultivars, [ 41 ] exceeding several times the concentration of any other carotenoid especially at phases of full ripening. [ 42 ] Increase of capsanthin is a result of significant expression of capsanthin/capsorubin synthase recorded soon after transition of chloroplasts into the chromoplasts, suggesting a functional role of the enzyme in red pepper ripening process. [ 43 ]…”

Section: Results and Discusionmentioning

confidence: 99%

Raman spectroscopic‐based chemometric modeling in assessment of red pepper ripening phases and carotenoids accumulation

Kolašinac

Pećinar

Danojević

et al. 2021

J Raman Spectroscopy

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The main goal of the present study is validation of different chemometric models in Raman spectroscopic monitoring of different maturity phases of the red pepper fruit. Successive ripening stages commonly corresponding with different fruit coloration (green, green‐brown, brown‐red, and deep red) were assessed. The fruit maturation process in red pepper is related to alteration in composition and content of different primary and secondary metabolites, including the most represented carotenoid, the capsanthin. Raman microspectroscopy with wavelength of 532 nm was used to obtain the spectra of the pericarp of different maturation phases. Several multivariate classification methods, such as Principal Component Analysis–Linear Discriminant Analysis (PCA–LDA), Partial Least Squares‐Discriminant Analysis (PLS‐DA), and Soft Independent Modeling of Class Analogy (SIMCA) were tested to determine the model which best fits the target ripening phases related to composition and the content of the most represented carotenoids. Concerning different fruit ripening phases, several characteristic bands were obtained, including those at 1514–1517, 1151, and 1003 cm−1, all assigned to carotenoids with nine conjugated double bonds in the main polyene chain (e.g., lutein, beta carotene, beta cryptoxanthin, zeaxanthin, capsorubin, and capsanthin). All tested classification chemometric models had a high rate of prediction accuracy (between 95% and 100%). The SIMCA showed the best result, probably because of using a different algorithm compared with the other tested models.

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Section: Results and Discusionmentioning

confidence: 99%

Raman spectroscopic‐based chemometric modeling in assessment of red pepper ripening phases and carotenoids accumulation

Kolašinac

Pećinar

Danojević

et al. 2021

J Raman Spectroscopy

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“…Carotenoids are a large class of bioactive compounds responsible for the attractive color of many fruits and vegetables. Due to the pro-vitamin A activity, carotenoids constitute a significant source of antioxidants associated with health benefits [32]. Carotenoid bioaccessibility depends on the degree of food processing and matrix composition [33].…”

Section: Total Carotenoids and Bioaccessibilitymentioning

confidence: 99%

“…One report indicated that the percent accessible all-trans-β-carotene in the supernatant phase was significantly higher-between 24 and 41%-without fat and between 28 and 46% with fat [38]. Several studies have indicated that carotenoid bioaccessibility strongly depends on the food matrix characteristics, chemical structure of carotenoids, and thermal treatments during food processing [32]. Various studies suggested that cooking methods such as roasting increase the accessibility of carotenoids [39].…”

Section: Total Carotenoids and Bioaccessibilitymentioning

confidence: 99%

The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties

Hamed

Holm

Bartolo

et al. 2021

Foods

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An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars (Solanum tuberosum) Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion. Before digestion, the total phenolic content of potato cultivars mixed with JP was in the following order: R/R > PM > YG > RG. The highest levels of carotenoids were 194.34 µg/g in YG and 42.92 µg/g in the RG cultivar when mixed with roasted JP. The results indicate that the amount of bioaccessible phenolics ranged from 485 to 252 µg/g in potato cultivars mixed with roasted JP. The bioaccessibility of flavonoids ranged from 185.1 to 59.25 µg/g. The results indicate that the YG cultivar mixed with JP and SD showed the highest phenolic and carotenoid bioaccessibility. In contrast, the PM mixed with JP and SD contained the lowest phenolic and carotenoid bioaccessibility. Our results indicate that the highest flavonoid bioaccessibility occurred in R/R mixed with roasted JP and SD. The lowest flavonoids bioaccessibility occurred in PM and the RG. The maximum bioaccessible amount of capsaicin was observed in YG mixed with JP, while the minimum bioaccessibility was observed with PM.

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“…Pepper (Solanaceae: Capsicum annuum L.) is the most vital off-season vegetable cultivated in greenhouses in northwestern China [1,2]. As one of the most favored vegetables, with its fruit mainly valued as a food seasoning, pepper fruit is also an excellent source of natural pigments, including neoflavin, cyanin, monoepoxy zeaxanthin, lutein, zeaxanthin, lutein epoxide, lycopene, octet lycopene, α-carotene, and β-carotene [3], which are responsible for the fruit's color that ranges from yellow, to orange, to red [4]. However, carotenoids in pepper leaves, associated with the tolerance mechanisms to low temperatures and low light levels, have not been studied extensively.…”

Section: Introductionmentioning

confidence: 99%

“…Numerous studies on carotenoids are mainly in relation to food science and chemistry. Most of these studies focused on changes in the concentrations and quantities of carotenoids in fruits or vegetables, such as red pepper [3], citrus [9], durian [10], red navel orange [11], goldenberry [12], and mango [13] during maturity, storage, and processing cycles. Carotenoids have biological functions Separations 2021, 8, 134 2 of 17 protecting bio-membranes from degradation and are involved in the formation of functional bacterial membrane microdomains [14].…”

Section: Introductionmentioning

confidence: 99%

Optimum Parameters for Extracting Three Kinds of Carotenoids from Pepper Leaves by Response Surface Methodology

Ding

et al. 2021

Separations

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To determine the optimum parameters for extracting three carotenoids including zeaxanthin, lutein epoxide, and violaxanthin from pepper leaves by response surface methodology (RSM), a solvent of acetone and ethyl acetate (1:2) was used to extract carotenoids with four independent factors: ultrasound time (20–60 min); ratio of sample to solvent (1:12–1:4); saponification time (10–50 min); and concentration of saponification solution (KOH–methanol) (10–30%). A second-order polynomial model produced a satisfactory fitting of the experimental data with regard to zeaxanthin (R2 = 75.95%, p < 0.0197), lutein epoxide (R2 = 90.24%, p < 0.0001), and violaxanthin (R2 = 73.84%, p < 0.0809) content. The optimum joint extraction conditions of zeaxanthin, lutein epoxide, and violaxanthin were 40 min, 1:8, 32 min, and 20%, respectively. The optimal predicted contents for zeaxanthin (0.823022 µg/g DW), lutein epoxide (4.03684 µg/g dry; DW—dry weight), and violaxanthin (16.1972 µg/g DW) in extraction had little difference with the actual experimental values obtained under the optimum extraction conditions for each response: zeaxanthin (0.8118 µg/g DW), lutein epoxide (3.9497 µg/g DW), and violaxanthin (16.1590 µg/g DW), which provides a theoretical basis and method for cultivating new varieties at low temperatures and weak light resistance.

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Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD

Cited by 31 publications

References 36 publications

Raman spectroscopic‐based chemometric modeling in assessment of red pepper ripening phases and carotenoids accumulation

Raman spectroscopic‐based chemometric modeling in assessment of red pepper ripening phases and carotenoids accumulation

The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties

Optimum Parameters for Extracting Three Kinds of Carotenoids from Pepper Leaves by Response Surface Methodology

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