Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (&lt;i&gt;Capsicum frutescens&lt;/i&gt;)

Manikharda,; Takahashi, Makoto; Arakaki, Mika; Yonamine, K.; Hashimoto, Fumio; Takara, Kensaku; Wada, Kōji

doi:10.5650/jos.ess17156

Cited by 41 publications

(16 citation statements)

References 28 publications

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“…The present results indicate hexyl 2‐methylbutanoate and 10s, 11s‐himachala‐3(12), 4‐diene (himachaladiene) as the compounds in higher amounts in fresh samples; these compounds have been already found in the headspace of other peppers, the ester in the Cachuca pepper cultivated in Cuba (Pino et al, ) and in the Malagueta peppers from Chile (Bogusz Junior et al, ), the sesquiterpene in C. annuum and C. chinense peppers grown in Japan (Manikharda et al, ; ). The terpenoid profiles reported in previous works (Korkmaz et al, ; Manikharda et al, ; ; Ziino et al, ) were mostly composed of sesquiterpenes, in accordance with the present results. In the study of Ziino et al () on the volatile profiles of six Calabrian C. annuum varieties, the main sesquiterpene was instead identified as γ muurolene.…”

Section: Resultssupporting

confidence: 54%

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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The aim of this study was to investigate how the use of increasing hot air drying temperature affects the phytochemical content and the volatile profile of hot pepper spice. A comprehensive characterization of spice from Italian varieties dried at different temperatures (50, 57, and 64°C) was performed, including general quality indexes, phytochemicals, functional properties, and volatile profile. In dried peppers capsaicinoids were completely retained; a remarkable loss of ascorbic acid was observed, while carotenoids amount decreased of about 39%. The retention of tocopherols was higher at 50 and 57°C. The Folin Ciocalteu index showed a steep decrease after drying, but the opposite trend was observed when it was measured using a correction factor to exclude the ascorbate contribution. The volatile profile changed with the increase in drying temperature, due to the production of Strecker aldehydes, methional, and tetramethylpyrazine, and a reduction in esters, terpenoids, and 2‐isobutyl‐3‐methoxypyrazine. Practical applications Among the processing methods used to produce spice, hot air drying is still the most common. Standard industrial drying process is carried out with air temperatures usually above 70°C, but, in order to enhance the product quality, the processing parameters should be carefully chosen. The appropriate use of lower drying temperatures may increase the retention of phytonutrients and the sensory properties, both aspects which meet the consumers’ expectations. The characterization of spice should be both related to the taste components and to the amounts of phytonutrients and vitamins, very high in hot peppers. The comprehensive results of this study suggest that a better preservation of quality characteristics could be achieved using temperatures under 60°C.

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Section: Resultssupporting

confidence: 54%

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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“…Organic acid contents are also affected by the maturity stage of the fruit. Green fruits have less organic acids than fully developed, red fruits 23 . www.nature.com/scientificreports/ Ascorbic acid contents for individual cultivars are presented in Fig.…”

Section: Resultsmentioning

confidence: 99%

Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Zamljen

Jakopič

Hudina

et al. 2021

Sci Rep

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Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in ‘Chilli AS- Rot’ to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).

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“…Manikharda et al. (2018) found that the content of flavonoids was high in green fruit, and thereafter decreased as the fruit ripened. Similar phenomena were also observed by Vera‐Guzmán et al (2017).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

Alam

Saleh

Mohsin

et al. 2020

J Food Process Preserv

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There are compelling evidences that oxidative stress plays important role in age‐related neurodegenerative diseases and natural food‐derived dietary antioxidants appear to be the first line of defence to take care of the oxidative stress. The analysis results of this study showed that Cili Burung of the hot pepper landraces contained the highest amount of TPC (1.00 mg/g DW), TFC (0.17 mg/g DW), capsaicinoids (0.05 mg/g), and the highest FRAP activity (439 mg/g DW). However, DPPH assay revealed the highest DPPH scavenging activity (IC50 = 250 μg/ml) in Halia Bara rhizome. Rhizomes of both landraces of ginger showed a significant amount of capsaicinoids. Hot pepper Cili Ungu (5.50 g/kg) and sweet pepper Cili Kulai had the highest P contents (~5.5 g/kg). Halia Bentong ginger rhizome had the highest content of K (33.84 g/kg); however, Halia Bentong ginger roots had remarkably greater contents of Ca (10.96 g/kg). Ginger rhizomes and roots had greater contents of micro minerals compared to hot and sweet chili peppers. Ginger roots contained good amounts of bioactive compounds and mineral nutrients indicating its commercial value. Practical applications The findings of the research are truly very informative and potential for a greater health benefits of all types of health conscious generation of all ages. Depending on the greater contents of the measured bioactive compounds (total phenolics, flavonoids, capsaicinoids, and mineral nutrients) in Chili Burung from among the hot peppers and Cili Solok from among the sweet peppers and both ginger landraces may thus be suitable for commercial production and can serve as potential parents in breeding programs for enhanced phytonutrients constituents, or for use in related research. The presence of high phenolic and flavonoid contents in Chili Burung and gingers indicated their potentiality in pharmaceutical and ethnomedicinal uses. A good amount of bioactive compounds in ginger roots indicated its commercial value. And this is the first research reported on capsaicin in ginger; however, our findings do not preclude chemo‐profiling of capsaicinoids in ginger rhizomes for its inevitability.

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Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

Cited by 41 publications

References 28 publications

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

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