Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper

GA, Shaimaa; MS, Mahmoud; Mr, Mohamed; Aa, Emam

doi:10.4172/2329-6836.1000218

Cited by 11 publications

(5 citation statements)

References 43 publications

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“…The LGT had higher content of the phytochemicals compared to the coldwater extract, with phenolics having the highest content (Table 1). This accord to several previous studies that shows dramatic increase in total phenolics, tannins and alkaloids contents of fruits and vegetables when boiled for less than 30 min than the cold-water extracts, though reason remains speculative [29][30][31]. It has been proposed that boiling improves the contact of the phytochemicals with water molecules which subsequently enhances extraction efficiency and in turn greater content of the ingredients in the boiled extract [32].…”

Section: Discussionsupporting

confidence: 89%

Effect of lemongrass (Cymbopogon citratus Stapf) tea in a type 2 diabetes rat model

et al. 2020

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Background: Lemongrass (Cymbopogon citratus Stapf) tea is a widely consumed beverage for nourishment and the remedy of diabetes mellitus (DM) in Africa locally. The aim of the present study was to investigate the antidiabetic action of lemongrass tea (LGT) in a type 2 diabetes (T2D) model of rats. Methods: The fructose-streptozotocin (STZ) animal model for T2D was used and the LGT was prepared by boiling for 10 min in water, allowed to cool and administered at 0.25 or 0.5% (ad libitum), for 4 weeks to the T2D rats. Results: The LGT showed higher phytochemical contents compared to the cold-water extract. The diabetic untreated animals exhibited significantly (p < 0.05) higher serum glucose and lipids, insulin resistance (HOMA-IR) index with a significantly lower (p < 0.05) levels of serum insulin, β-cell function (HOMA-β) and liver glycogen compared to the normal animals. Oral supplemented of LGT for 4 weeks improved these changes comparable to the metformin treated group. Conclusion: The data suggests that LGT intake had excellent antidiabetic effect in a T2D model of rats attributed to the higher content of the ingredients.

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Section: Discussionsupporting

confidence: 89%

Effect of lemongrass (Cymbopogon citratus Stapf) tea in a type 2 diabetes rat model

et al. 2020

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“…Additionally, chlorogenic acid, bearing a catechol group can be regenerated by a nucleophilic solvent such as methanol that was used during extraction, via Michael addition (Saito and Kawabata 2005). The results also showed that vanillic acid and caffeic acid were detected, which agrees with the previous study (Shaimaa et al 2016). Vanillic acid was only detected at the temperatures of 60 °C (0.44-1.72 mg/g DW), 80 °C (0.62-1.88 mg/g DW), 100 °C (0.78-1.22 mg/g DW) and 120 °C (0.05-1.18 mg/g DW), while caffeic acid was not detected at drying temperatures of more than 100 °C due to vanillic acid being less susceptible to oxidation compared to caffeic acid (Réblová 2012).…”

Section: Pro Ling and Quanti Cation Of Phenolic Compoundssupporting

confidence: 90%

“…Chilies belong to the genus Capsicum and are famous for their pungency contributed by a group of compounds called capsaicinoids consisting of capsaicin, dihydrocapsaicin, nonivamide, nordihydrocapsaicin and homocapsaicin (Maokam et al 2014). Additionally, chilies are also rich in avonoid and phenolic compounds such as gallic acid, caffeic acid, chlorogenic acid, and rutin that act as antioxidants bene cial to human health (Maokam et al 2014;Shaimaa et al 2016). However, due to the high moisture content (MC) and perishability, chilies are prone to short shelf life and fast quality changes (Lownds et al 1994).…”

Section: Introductionmentioning

confidence: 99%

The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

Yap

Uthairatanakij

Laohakunjit

et al. 2020

Preprint

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Dried and roasted chilies are used in many recipes due to higher pungency, especially in Asia. However, the roasting process is usually done on a pan, or wok without temperature control. Thus, this study aimed to evaluate the effects of different hot air oven drying temperatures (60, 80 and 100 °C), roasting temperatures (120, 140 and 160 °C) and times (30, 60, 120 min and at 12–13% moisture content (MC)) on the physicochemical changes in dried ‘Super Hot’ chili fruits. High antioxidant compounds that have health benefits were detected in dried chili samples such as capsaicinoids, limonene, pinene, tocopherol, and oleic acid regardless of temperature and time of drying. Chilies dried at 60 °C until reaching 12–13% MC (1440 min) had better color retention and DPPH• values. In contrast, the contents of bioactive compounds were the highest at 160 °C, despite having a darker red color. This result showed that chilies dried or roasted at high temperatures allowed the bioactive compounds to be released from the bound state and can be easily absorbed during consumption. Thus, hot air oven roasting at 160 °C can be applied to improve bioactive compounds and antioxidant activity in ‘Super Hot’ chili for health benefits and taste.

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“…Several studies reported that cell disruption in peppers increases the leaching of compounds into the solvents and increases the level of phenolic compounds compared to uncooked peppers. Shaimaa et al [49] reported that phenolic and flavonoids compounds were increased by cooking treatment of some sweet and chili pepper. However, José de Jesús et al [24] suggested that the effect of cooking on peppers compounds could cause either an increase or decrease in TP.…”

Section: Resultsmentioning

confidence: 99%

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

et al. 2019

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Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages. The effect of roasting on their nutritional content was also investigated. In the cultivars tested, the levels of capsaicin ranged from 0 to 3636 µg/g in the mature green stage and from 0 to 4820 µg/g in the red/yellow stage. The concentration of dihydrocapsaicin ranged from 0 to 2148 µg/g in the mature green stage and from 0 to 2162 µg/g in the red/yellow stage. The levels of capsaicinoid compounds in mature green and red /yellow stages were either reduced or increased after roasting depending on the cultivar. The ranges of total phenolic and total flavonoids compounds were 2096 to 7689, and 204 to 962 µg/g, respectively, in the green and red/yellow mature stage pods. Ascorbic acid levels in the peppers ranged from 223 to 1025 mg/ 100 g Dry Weight (DW). Both raw and roasted peppers possessed strong antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl) reagent (DPPH, 61–87%) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS, 73–159 µg/g) assays. Ascorbic acid and antioxidant activity decreased after roasting in the mature green and red stages, whereas total phenolics and flavonoids increased except in the mature green stage of Sweet Delilah and yellow stage of Canrio.

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Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper

Cited by 11 publications

References 43 publications

Effect of lemongrass (Cymbopogon citratus Stapf) tea in a type 2 diabetes rat model

Effect of lemongrass (Cymbopogon citratus Stapf) tea in a type 2 diabetes rat model

The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

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