Lipoxygenase activity during pepper ripening and processing of paprika

Mínguez‐Mosquera, María Isabel; Jarén‐Galán, Manuel; Garrido‐Fernández, Juan

doi:10.1016/s0031-9422(00)95073-8

Cited by 91 publications

(58 citation statements)

References 15 publications

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“…A study by Minguez-Mosquere and HorneroMéndez 29 showed that zeaxanthin and cryptoxanthin are the most stable compounds among carotenoids during drying of the Spanish variety Bola. In another study, Minguez-Mosquera and co-workers 26 reported variation in the stability of different carotenoids during artificial drying of different varieties. The factors affecting degradation of carotenoids during thermal drying may involve thermal destruction by heat and accelerated lipid oxidation in presence of molecular oxygen.…”

Section: Effect Of Drying Temperature On Pigment Stabilitymentioning

confidence: 93%

“…The shelf life of ground paprika depends, to a large extent, on the drastic conditions used in the drying process. 18,26 Tables 1 and 2 show the values for content of the different carotenoids in pungent (SZ-178) and nonpungent (Km-622) varieties of red pepper dried at different temperatures. To show the effect of drying temperature on stability of carotenoids in thermally dried pods their content was compared to that determined in pepper dried at room temperature (control in this study).…”

Section: Effect Of Drying Temperature On Pigment Stabilitymentioning

confidence: 99%

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Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

Daood

Kapitány²,

Biacs

et al. 2006

J Sci Food Agric

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The major carotenoids and carotenoid esters in Capsicum annuum L. during thermal dehydration of pepper and storage of the ground product (paprika) were examined with special focus on the role of endogenous antioxidants such as vitamins E and C and capsaicinoids, the pungent materials in hot spice red pepper. A high-performance liquid chromatographic (HPLC) method was developed to achieve excellent separation and accurate detection of different carotenoid classes including free xanthophylls, monoesters, carotenes and di-esters. The newly developed method included gradient elution on a reversed-phase column with increasing proportions of isopropanol. The results indicated that presence of capsaicinoids in pungent pepper had a favourable effect on the stability of carotenoids during thermal drying. Among various di-esters those of lutein and zeaxanthine, as well as the mono-ester of β-cryptoxanthin were more stable than those of capsorubin and capsanthin, pointing to the possible role of epoxide and carbonyl groups in the susceptibility of carotenoids. An Arrhenius plot for degradation of carotenoids, tocopherols and ascorbic acid as a function of drying temperature showed linear relationships for all components, with ascorbic acid being the most sensitive. During storage in a refrigerator for 3 months the paprika showed high degradation of all the examined carotenoids particularly in samples prepared from pods dried at high temperatures (90 and 100 • C). An exception was for β-cryptoxanthin mono-ester and violaxanthin di-esters in a non-pungent variety. The amounts of these carotenoids lost during storage were slightly affected by the change in drying temperature. Strong correlation was found between retention of colour in stored paprika and the initial content of ascorbic acid, but not with that of tocopherols or capsaicinoids.

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Section: Effect Of Drying Temperature On Pigment Stabilitymentioning

confidence: 93%

Section: Effect Of Drying Temperature On Pigment Stabilitymentioning

confidence: 99%

Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

Daood

Kapitány²,

Biacs

et al. 2006

J Sci Food Agric

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“…Lipoxygenase (LOX; EC 1.13.11.12) activity was assayed spectrophotometrically [17]. The increase in absorbance was monitored at 234 nm wavelengths.…”

Section: Assay Of Lipoxygenase Activitymentioning

confidence: 99%

Effect of salinity and sodicity stresses on physiological response and productivity inHelianthus annuus

Farghaly¹,

Radi²,

Abdel-Wahab³

et al. 2016

Acta Biologica Hungarica

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Soil salinity and sodicity (alkalinity) are serious land degradation issues worldwide that are predicted to increase in the future. The objective of the present study is to distinguish the effects of NaCl and Na 2 CO 3 salinity in two concentrations on the growth, lipoxygenase (LOX) activity, membrane integrity, total lipids, yield parameters and fatty acids (FAs) composition of seeds of sunflower cultivar Sakha 53. Plant growth, LOX activity and malondialdehyde (MDA) content were reduced by salts stresses. On the contrary, salinity and alkalinity stress induced stimulatory effects on membrane permeability, leakage of UV-metabolites from leaves and total lipids of sunflower shoots and roots. Crop yield (plant height, head diameter, seed index and number of seeds for each head) that is known as a hallmark of plant stress was decreased by increasing concentrations of NaCl and Na 2 CO 3 in the growth media. Fatty acid methyl esters (FAME) composition of salt-stressed sunflower seeds varied with different levels of NaCl and Na 2 CO 3 .

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“…Os valores de pH ótimo para a formação de hidroperóxidos do ácido linoléico catalisada pelas lipoxigenases de folhas de soja da variedade IAC-100 e do genótipo IAC-100 TN, submetidas à aplicação de ácidos graxos nas folhas, estão dentro da faixa de pH ótimo verificada para lipoxigenases de outras plantas, encontrada por vári-os autores em outros estudos: lipoxigenases de tubérculos de batata, pH 5,5-6,0 22 ; lipoxigenases de semente de girassol, pH 6,2 23 ; lipoxigenases de folhas de tomate inoculadas com Pseudomonas, pH 6,4-7,2 24 ; lipoxigenases de pepino, pH 5,0 25 ; lipoxigenases de pimentão, pH 6,5 26 ; lipoxigenases de semente de ervilha, pH 6,8 27 e lipoxigenases de folhas de soja do genótipo IAC-100 e IAC-100 TN, no estádio V3 de desenvolvimento, submetidas a ferimento mecâni-co, pH 6,0 6 .…”

Section: Resultados E Discussão Efeito Do Ph Sobre a Atividade De Lipunclassified

Efeito da aplicação foliar de ácidos graxos na "Via das Lipoxigenases" de plantas de soja

et al. 2002

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Recebido em 2/7/01; aceito em 21/1/02 EFFECT OF THE APLICATION OF FATTY ACIDS ON LIPOXYGENASE PATHWAY FROM SOYBEAN LEAVES. The involvement of lipoxygenase isozymes in several physiological processes of plants has been described but their role is not well understood and more biochemical studies are needed to elucidate the role of the Lipoxygenase Pathway in plant physiology. Thus, the biochemical and kinetic characterization of a lipoxygenases pool from soybean leaves was carried out. Two genotypes were used: IAC-100 (a normal variety having lipoxygenases in the seeds) and IAC-100 TN (genetically modified genotype, which is devoid of lipoxygenases in the seeds). The plants were submitted to the application of fatty acids (lipoxygenase substrates) on leaves. The results of the biochemical and kinetic studies of lipoxygenase isozymes from leaves of the two genotypes analysed showed that genetic removal of lipoxygenase from seeds did not affect the response of the plant to the treatment, since both genotypes showed similar results. 10 . Os hidroperóxidos formados pela ação das lipoxigenases são moléculas reativas, e podem ser mobilizadas, em plantas superiores, por meio de um complexo mecanismo que envolve a hidroperóxido ciclase e a hidroperóxido liase.A hidroperóxido liase produz compostos carbonílicos de seis carbonos como o trans-2-hexenal, o qual é um componente característico do sabor e odor de frutos e folhas verdes. Produz também compostos de 12 carbonos como a traumatina, conhecida como hormônio do ferimento, e pode estar envolvida no processo de sinalização e divisão celular em resposta a ferimento 11 . A hidroperóxido ciclase produz o ácido 12-oxo-fitodienóico que, após uma redução e três ß-oxidações, dá origem ao ácido jasmônico, o qual é um poderoso indutor da síntese de inibidores de proteases quando plantas são injuriadas 12 , além de ser indutor da expressão gênica de lipoxigenases em folhas primárias, hipocótilos e cotilédones 13 . A função de lipoxigenases de plantas, sob o ponto de vista da relação estrutura/função, ainda não está bem clara 14 . Assim, torna-se cada vez mais importante estudos bioquímicos visando elucidar a participação da Via das Lipoxigenases na fisiologia da planta, em especial no mecanismo de defesa da soja a insetos e patógenos.O objetivo deste trabalho foi avaliar a capacidade da planta em responder à aplicação de ácidos graxos, substratos de lipoxigenases, por meio da Via das Lipoxigenases sendo utilizadas duas isolinhas de soja: uma variedade normal, IAC-100, contendo as três isoenzimas lipoxigenases na semente, e o genótipo IAC-100 TN, modificado geneticamente, apresentando ausência completa das três isoenzimas lipoxigenases nas sementes. PARTE EXPERIMENTAL Material genéticoForam utilizadas plantas de soja (Glycine max (L.) Merrill) da variedade IAC-100 e do genótipo com ausência de lipoxigenases nas sementes (IAC-100 TN). O genótipo IAC-100 TN, desenvolvido pelo Programa de Melhoramento da Qualidade da Soja do BIOAGRO/ UFV, é uma linhagem avançada obtida a partir da var...

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Lipoxygenase activity during pepper ripening and processing of paprika

Cited by 91 publications

References 15 publications

Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

Effect of salinity and sodicity stresses on physiological response and productivity inHelianthus annuus

Efeito da aplicação foliar de ácidos graxos na "Via das Lipoxigenases" de plantas de soja

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