The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

Victoria-Campos, Claudia I.; Ornelas‐Paz, José de Jesús; Ramos-Aguilar, Olivia P.; Failla, Mark L.; Chitchumroonchokchai, Chureeporn; Ibarra-Junquera, Vrani; Pérez-Martínez, Jaime David

doi:10.1016/j.foodchem.2015.02.119

Cited by 21 publications

(17 citation statements)

References 38 publications

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“…Pinedo-Guerrero et al (2017) [38] found capsaicin levels of 170 to 270 mg kg -1 (equal to 0.17 to 0.27 mg g −1 ). Jalapeño pepper capsaicin concentration levels, similar or higher that those reported in the present study were reported by Victoria-Campos et al (2015) [39], who found capsaicin concentrations of 0.87 mg kg -1 for fresh green jalapeño peppers, but values as high as 2.32 mg kg −1 for grilled green peppers. The pepper fruit firmness in this study was very high, as compared with that reported by Cervantes-Paz et al (2014) [40], who found a value of 43.9 N for brown peppers.…”

Section: Pepper Quality Variablessupporting

confidence: 92%

Assessment of Intercropping and Plastic Mulch as Tools to Manage Heat Stress, Productivity and Quality of Jalapeño Pepper

et al. 2018

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Under a global warming scenario, it is important to adopt practices that favor soil water conservation, such as plant intercropping systems and the use of plastic mulching. The objective of this study was to determine how microenvironment, morphology, productivity and quality of jalapeño peppers were affected by corn intercropping and the use of plastic mulching. Two experiments were conducted during 2015 and 2016 in the Valley of Mexicali, Mexico, a region characterized by its extreme aridity, soil salinity, hot temperatures and high radiation during the summer. Four treatments were tested: jalapeño peppers grown on bare soil (BS); on bare soil intercropped with corn (BS+IC); on plastic mulch (PMu); and on plastic mulch intercropped with corn (PMu+IC). The response variables measured were yield, fruit quality attributes, microclimatic variables, and morphology of the pepper crop. PMu treatment produced the tallest pepper plants and yields, while the BS+IC treatment produced the smallest plants and the lowest yields. A possible explanation for the higher biomass and crop yield of the PMu treatment is the lack of competition from corn and the effect of plastic mulching in reducing soil salinity. It is concluded that competition from corn on jalapeño pepper dramatically affected the pepper’s productivity, particularly under high soil salinity and extremely high temperature conditions.

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Section: Pepper Quality Variablessupporting

confidence: 92%

Assessment of Intercropping and Plastic Mulch as Tools to Manage Heat Stress, Productivity and Quality of Jalapeño Pepper

et al. 2018

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“…The fact that concentration of capsaicinoids remained constant after pickling could be attributed to the permeability of peppers cells membranes may change during heat processing resulting in release of capsaicinoids and spreading from pericarp throughout the pepper thus contributing to the capsaicinoid concentration remain unchanged. Concentration of capsaicinoids did not change with boiling and grilling processes (VICTORIA-CAMPOS et al, 2015).…”

Section: Pickling Processmentioning

confidence: 84%

“…was retained 100% after sun-drying. In addition to phenolic compounds, the constituents with moieties possessing antioxidant behavior that are bound to different components of food/plant matrix can be released from cell walls during thermal processes allowing them to exhibit their antioxidant activity (WANGCHAROEN & GOMOLMANEE, 2013).…”

Section: Free Radical-scavenging Activity Drying Processmentioning

confidence: 99%

“…ÁLVAREZ-PARRILLA et al (2011), reported that antioxidant capacity in Jalapeño pepper was retained after smoking and drying (52% and 53% by ABTS and DPPH assays, respectively). Decrease in antioxidant activity that occurs during hot air-drying could be the result of oxidation of phenolic compounds (WANGCHAROEN & GOMOLMANEE, 2013). Air-drying proved to be more oxidizer than sun-drying.…”

Section: Free Radical-scavenging Activity Drying Processmentioning

confidence: 99%

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Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeño peppers

2017

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The effects of sun-drying, air-drying and pickling processes on phenol and capsaicinoid contents, and free radical-scavenging activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulphonic acid (ABTS)] in Anaheim (red) and Jalapeño peppers were evaluated. Sun-drying process in Anaheim pepper caused the highest phenols retention (100%), and the free radical-scavenging activity (100%) when compared with air-drying (80%). Pickling process in Jalapeño pepper caused a moderate reduction on the phenol content (24%) and the radical-scavenging activity by DPPH (35%). Processes studied did not cause variations in the capsaicinoid fractions neither in its radical-scavenging activity. Results suggested that dried and pickled peppers are a good source of phenolics and capsaicinoids with antioxidant activity.

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“…As previously cited, the CAPS content changes in accordance with the ripening stage to provide protective and pollinating properties. 17,78,119 Although a slight variation occurs within cultivars, the fruit maturity is usually reached aer 40 to 50 days, 42,78,119 which is the moment where the major CAPS produced by each cultivar will be in a larger amount due the decrease in the peroxidase isoenzymes responsible for CAPS catabolism. 76,85 Capsaicin and dihydrocapsaicin generally undergo the largest changes during ripening as they are the capsaicinoids in the greatest quantities within the Capsicum species.…”

Section: Factors Affecting Caps Concentrationmentioning

confidence: 99%

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

2018

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The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

Cited by 21 publications

References 38 publications

Assessment of Intercropping and Plastic Mulch as Tools to Manage Heat Stress, Productivity and Quality of Jalapeño Pepper

Assessment of Intercropping and Plastic Mulch as Tools to Manage Heat Stress, Productivity and Quality of Jalapeño Pepper

Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeño peppers

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

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