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PubMed2000

Optimisation of the microwave-assisted extraction of pigments from paprika (Capsicum annuum L.) powders.

The efficiency of microwave-assisted extraction (MAE) for the extraction of colour pigments from paprika (Capsicum annuum) powders was evaluated using 30 extracting solvent mixtures. The separation efficacy and selectivity of MAE was carried out using a spectral mapping technique and the relationship between the efficacy and selectivity of extraction and the physicochemical parameters of solvent mixtures was calculated by stepwise regression analysis. The calculation results were verified experimentally by the separation of pigment fractions by high-performance liquid chromatography. It was established that both the efficacy and selectivity of MAE depend significantly on the dielectric constant of the extraction solvent mixture.

Capsicum↗
PubMed2000

Separation and quantitation of colour pigments of chili powder (Capsicum frutescens) by high-performance liquid chromatography-diode array detection.

The performance of reversed-phase thin-layer (RP-TLC) and reversed-phase high-performance liquid chromatography (RP-HPLC) was compared for the separation and determination of the colour pigments of chili (Capsicum frutescens) powder using a wide variety of eluent systems. No separation of pigments was achieved in RP-TLC, however, it was established that tetrahydrofuran shows an unusually high solvent strength. RP-HPLC using water-methanol-acetonitrile gradient elution separated the chili pigments in many fractions. Diode array detection (DAD) indicated that yellow pigments are eluted earlier than the red ones and chili powder contains more yellow pigments than common paprika powders. It was established that the very different absorption spectra of pigments make the use of DAD necessary.

Capsicum↗
PubMed2001

Effects of fluorescent light and vacuum packaging on the rate of decomposition of pigments in paprika (Capsicum annuum) powder determined by reversed-phase high-performance liquid chromatography.

The effect of storage time, the presence of light and oxygen on the decomposition rate of carotenoid pigments in paprika (Capsicum annuum) powders was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). The similarities and dissimilarities of pigment composition of samples under various storage conditions was elucidated by principal component analysis (PCA) and stepwise regression analysis (SRA). Calculations proved that the overall decomposition rate of pigment sections equally depended on the storage time and on the presence of light and oxygen, the effect of storage time being the most decisive factor while the impact of oxygen was the lowest. The selectivity of decomposition also depended on the storage time and on the presence of oxygen the influence of storage time being the most important. RP-HPLC followed by PCA and SRA can be successfully used for the study of the impact of environmental conditions on the decomposition of carotenoid pigments of paprika powders.

Capsicum↗
PubMed1997

Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin.

A simple, rapid high-performance liquid chromatography method has been devised in order to separate and quantify the xanthophylls capsorubin and capasanthin present in red pepper (Capsicum annuum L.) fruits and preparations made from them (paprika and oleoresin). A reversed-phase isocratic non-aqueous system allows the separation of xanthophylls within a few minutes, with detection at 450 nm, using methyl red as internal standard to locate the various carotenoids and xanthophylls found in plant extracts. The selection of extraction solvents, mild saponification conditions, and chromatographic features is evaluated and discussed. The method is proposed for rapid screening of large plant populations, plant selection, as well as for paprika products and oleoresin, and also for nutrition and quality control studies.

Azo Compounds↗
PubMed1999

Determination of capsaicin and dihydrocapsaicin by micellar electrokinetic capillary chromatography and its application to various species of Capsicum, Solanaceae.

An easy, rapid and sensitive method of analysis for capsaicin and dihydrocapsaicin and its application for determination of these two amides in fruit extracts of different varieties of Capsicum frutescens by micellar electrokinetic capillary chromatography has been developed. Optimum separation was achieved with a fused-silica capillary column (600 mm x 0.075 mm I.D) and a running buffer at pH 9.0 prepared from 15 mM sodium tetraborate and 15 mM sodium dihydrogenphosphate, and 67.5 mM sodium dodecyl sulphate. Addition of 15% (v/v) methanol in the running buffer was found to be essential for the separation. The applied voltage was +22.5 kV. The compounds were detected by UV at 214 nm. Both capsaicin and dihydrocapsaicin were detected within 11 min, with an excellent resolution.

Buffers↗
PubMed2001

Effect of red peppers (Capsicum frutescens) intake during gestation on thermonociceptive response of rat offspring.

Oral administration of aqueous red pepper (Capsicum frutescens, Cf) solution and low capsaicin (8-methyl-N-vanillyl-6-nonenamide) doses during gestation produces an increase in the latency of the thermonociceptive escape response of rat offspring. The present work shows that different amounts of Cf (10%, 25% and 50%) incorporated to normal food of gestating rats modify in a dose-dependent manner the flexion reflex latency (R), as well as the latency of appearance of antialgesic behaviours expressed as paw lick (P) and escape response (E) using the hot plate test (53 degrees C+/-0.5 degrees C). The latency of the same parameters was tested in the same subjects 55 days later to determine the persistence of this effect. Results show an increase in latency of the three parameters R, P and E in all experimental groups with respect to controls. Animals (Cf, 25% group) tested 55 days after the first test exhibited latencies similar to controls, which suggests that the process is reversible.

Animals↗
PubMed2003

Molecular characterization of three 3-hydroxy-3-methylglutaryl-CoA reductase genes including pathogen-induced Hmg2 from pepper (Capsicum annuum).

Sesquiterpene phytoalexins, a class of plant defense metabolites, are synthesized from the cytosolic acetate/mevalonate pathway in isoprenoids biosynthetic system of plants. The 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) catalyzes the synthesis of mevalonate, which is the specific precursor of this pathway, as a multi gene family. Three kinds of cDNA clones encoding HMGR were isolated from Korean red pepper (Capsicum annuum L. cv. NocKwang) and the HMGR2 gene (Hmg2) was especially obtained from a cDNA library constructed with Phytophthora capsici-infected pepper root RNAs. The Hmg2 encoding a 604-amino-acid peptide had typical features as an elicitor-induced isoform among HMGRs on its gene structure and had a predicted amino acid sequence homology. In addition, the expression of Hmg2 was rapidly induced within 1 h in response to a fungal pathogen and continuously increased up to 48 h. Together with sesquiterpene cyclase gene that was strongly induced 24 h after pathogen-infection, the Hmg2 and farnesyl pyrophosphate synthase gene were coordinately and sequentially regulated for the biosynthesis of defense-related sesquiterpene phytoalexins in pepper.

Alkyl and Aryl Transferases↗
PubMed1996

Primary structure and specificity of a serine proteinase inhibitor from paprika (Capsicum annuum) seeds.

Several fractions demonstrating trypsin inhibitory activity were isolated from the seeds of the paprika plant (Capsicum annuum). One of the inhibitors, PSI-1.1, was purified to homogeneity and characterised. The mature form of PSI-1.1 has a molecular mass of 6053 Da and consists of 55 amino acids in a sequence showing over 80% identity with members of the inhibitors of potato-2 family. PSI-1.1 is a potent inhibitor of trypsin (Ki = 4.8 x 10(-10) M) and a somewhat weaker inhibitor of chymotrypsin (Ki = 4.7 x 10(-8) M) and pronase E (Ki = 5.9 x 10(-8) M). PSI-1.1 is resistant to heat up to 85 degrees C, to acidic conditions (down to pH 2.0) and to pepsin digestion, presumably due to its four disulfide bridges.

Amino Acid Sequence↗
PubMed2003

Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat.

The inhibitory effect of the extract of Capsicum annuum bell pepper type was evaluated against Salmonella typhimurium and Pseudomonas aeruginosa, inoculated in minced beef meat mixed with different concentrations of the extract, and stored at 7 degrees C for 7 days. The combined effect of C. annuum extract and sodium chloride on the bacterial growth was evaluated. The minimum inhibitory concentration of the extract to prevent the growth of S. typhimurium in minced beef was 1.5 ml/100 g of meat; the addition of 1%, 2%, 3% and 4% w/w of sodium chloride did not have any additional inhibitory effect on Salmonella. In the case of P. aeruginosa, a concentration of 0.3 ml of the extract/100 g of meat showed a bacteriostatic effect, while a concentration of 3 ml/100 g of meat showed a bactericidal effect. When 1% w/w of sodium chloride was added to the meat together with the extract, the concentration needed to kill P. aeruginosa was reduced.

Capsicum↗
PubMed2000

Biotransformation of protocatechuic aldehyde and caffeic acid to vanillin and capsaicin in freely suspended and immobilized cell cultures of Capsicum frutescens.

Freely suspended cells and immobilized cell cultures of Capsicum frutescens Mill. were treated with phenylpropanoid intermediates--protocatechuic aldehyde and caffeic acid to study their biotransformation ability. It was found that externally fed protocatechuic aldehyde and caffeic acids were biotransformed to vanillin and capsaicin. It was noted that this culture biotransformed externally fed protocatechuic aldehyde to vanillin more than its conversion to capsaicin, whereas, caffeic acid-treated cultures accumulated more capsaicin than vanillin. The maximum accumulation of vanillin (5.63 mg l(-1)) and capsaicin (3.83 mg l(-1)) was recorded on the 6th and 15th day, respectively in immobilized C. frutescens cell cultures treated with protocatechuic aldehyde, which was 1.8 and 1.4 times higher than in protocatechuic aldehyde-treated freely suspended cell cultures. Caffeic acid-treated immobilized C. frutescens cell cultures accumulated maximum vanillin and capsaicin at 2.68 and 3.03 mg l(-1) culture, respectively, on the 9th and 12th day, which was 1.65 and 1.33 times over freely suspended cultures treated with caffeic acid. The addition of S-adenosyl-L-methionine, a methyl donor, to protocatechuic aldehyde-treated immobilized C. frutescens cell cultures, resulted in accumulation of vanillin (14.08 mg l(-1)) on the 4th day, which was 2.5-fold higher than that in cultures treated with protocatechuic aldehyde alone, suggesting the influence of S-adenosyl-L-methionine on O-methylation of protocatechuic aldehyde, resulting in more vanillin accumulation. The increase in vanillin accumulation was well correlated with an increase in specific activity of caffeic acid O-methyltransferase in protocatechuic aldehyde and S-adenosyl-L-methionine-treated immobilized C. frutescens cell cultures. This study also provides an example for an alternative route to formation of vanillin by C. frutescens cell cultures.

Benzaldehydes↗
PubMed2001

Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L.

Capsanthin and related carotenoids isolated from the fruits of red paprika Capsicum annuum L. showed potent in vitro anti-tumor-promoting activity with inhibitory effects on Epstein-Barr virus early antigen (EBV-EA) activation induced by the tumor promoter 12-O-tetradecanoylphorbol-13-acetate (TPA). Among them, capsanthin diester and capsorbin diester showed strong inhibitory effects. Furthermore, capsanthin , capsanthin 3'-ester and capsanthin 3,3'-diester , major carotenoids in paprika, exhibited potent anti-tumor-promoting activity in an in vivo mouse skin two-stage carcinogenesis assay using 7, 12-dimethylbenz[a]anthracene as an initiator and TPA as a promoter.

Animals↗
PubMed2001

Biphasic membrane effects of capsaicin, an active component in Capsicum species.

Capsaicin, an active component in Capsicum species, not only stimulates sensory afferent neurons but also inhibits bacterial growth and platelet aggregation. To address the pharmacological mechanism of non-neuronal actions, the effects of capsaicin and its structural analog (N-vanillylnonanamide) on membrane fluidity were studied by measuring fluorescence polarization of liposomes prepared with different phospholipids and cholesterol. Capsaicin and the analog changed membrane fluidity over the concentration range of 50-500 microM differentially with varying concentrations and membrane lipid composition. They showed biphasic effects on 100 mol% 1-palmitoyl-2-oleoylphosphatidylcholine liposomes and 40 mol% cholesterol-containing 1-palmitoyl-2-oleoylphosphatidylcholine liposomes to fluidize and rigidify both liposomal membranes at low and high concentrations, respectively. Changes in membrane fluidity occurred at concentrations corresponding to their reported antibacterial and antiplatelet concentrations. Antibacterial (geraniol and lidocaine) and antiplatelet reference compounds (4-ethylphenol and benzyl alcohol) concentration-dependently fluidized membranes, while not showing biphasic effects. Comparing the potency to fluidize membranes, capsaicin was almost comparable to geraniol and 4-ethylphenol, and more active than lidocaine and benzyl alcohol. The membrane effects of capsaicinoids are responsible for their non-neuronal antibacterial and antiplatelet actions, although they are not the simple membrane fluidizers.

Capsaicin↗
PubMed1999

Evaluation of the efficacy of the crude extracts of Capsicum frutescens, Citrus limon and Opuntia vulgaris against Newcastle disease in domestic fowl in Tanzania.

Prophylactic and therapeutic efficacy of a combination of Capsicum frutescens (red pepper), Citrus limon (lemon) and Opuntia vulgaris (prickly pear) against Newcastle disease (ND) in domestic fowl were evaluated. Eighty-eight broiler chickens were divided into five groups. Birds from three groups were inoculated with velogenic ND virus strain, whereas birds from two groups were left as controls. Two groups received a mixture of the plant extract three days prior to inoculation and birds from one group were given the plant extract for two days following development of clinical signs. Blood samples were collected for haemaglutination inhibition tests (HI) for detection of ND virus antibodies. Body weights were monitored during the experiment. Three birds died from the group that was inoculated with ND virus and treated with the plant extract; two died from the group that received the plant extract as a prophylaxis and inoculated with ND virus; and one bird died from the group that was inoculated with ND virus but not given the plant extract. No death was observed in any of the birds in the control groups. Antibody titers for ND virus rose four-fold in the inoculated birds but remained low in the un-inoculated groups. Mean body weights of birds in group B declined markedly compared to the other groups. The results indicated that there was no prophylactic or therapeutic value of the plant extract against ND. The plant extract showed a negative effect on body weights in birds with ND.

Animals↗
PubMed2001

DNA profiling of disputed chilli samples (Capsicum annum) using ISSR-PCR and FISSR-PCR marker assays.

A case of marketing of spurious seeds of chilli, Capsicum annum in the brand name of an elite variety referred to us from an Indian court of law, for identification is described here. The highly reproducible molecular marker assays, inter simple sequence repeat polymerase chain reaction [ISSR-PCR] and FISSR-PCR (for fluorescent ISSR-PCR) were used for differentiating the four disputed chilli samples. A total number of 17 ISSR anchored primers, which included nine di-, and eight tri-nucleotide primers were used for the analysis. The ISSR-PCR products were separated on a 2% agarose gel. A total of 212 and 288 bands were resolved by seven di- and eight tri-nucleotide primers, respectively, with an average of 30 bands per primer. Five out of nine dinucleotide primers and four out of eight trinucleotide primers could unambiguously differentiate all the four disputed chilli samples. The sensitivity and informativeness of the ISSR-PCR assay were further enhanced by the use of FISSR-PCR technique. The FISSR-PCR assay revealed a total number of 566 bands using three tri- and one di-nucleotide primers with an average of 141 bands per primer. These four primers could reliably distinguish all the four disputed samples unambiguously. In developing countries like India, violation of Plant Breeder's Rights is a major concern of law. The present report is, therefore, a step to protect the Plant Breeder's Rights by making use of reliable and modern DNA technologies.

Breeding↗
PubMedDate not supplied

Chemical and elemental comparison of two formulations of oleoresin capsicum.

In-custody deaths following the application of pepper spray weaponry by law enforcement personnel have increased in California over the last few years. Oleoresin capsicum (OC), an oily extract of hot peppers, is the active ingredient in the spray, but little detailed information on product mixtures is available. Since OC extracts contain a multitude of natural compounds at irregular concentrations, there could be considerable, variation in overall chemical composition among the different formulations of both 'natural' and 'synthetic' OC preparations. This was confirmed by organic and inorganic analyses performed on OC sprays produced by two manufacturers licensed for distribution within the state of California. The results indicated that the differences could lead to considerable inconsistency in weapon effectiveness, and suggested that more comprehensive studies are warranted.

Aerosols↗
PubMed2001

Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process.

It is known that the poblano green pepper, a significant component in the Mexican diet, contains certain natural compounds such as chlorophyll, beta-carotene, and vitamins, which have antimutagenic and/or anticarcinogenic properties. Using the somatic mutation and recombination test in wing cells of Drosophila melanogaster, an extract of the poblano pepper (Capsicum spp.) was evaluated to determine its antimutagenic effect against the nitrosation process, simulating the process occurring in the human stomach caused by known food additives. Larvae of 72h old D. melanogaster of standard (ST) and high bioactivation (HB) crosses were exposed in a simultaneous, chronic treatment with the juice expressed from the crushed, whole, fresh pepper fruit, plus the mixture of 20mM methyl urea (MU) and sodium nitrite (SN), mixed with the animals' food. Three doses of pepper juice (12.5, 25, and 50%) were used. The background mutation rate given as spots per wing was 0.36 and 0.48 for ST and HB, respectively. Mutation frequencies produced by the MU and SN mixture was 1.73 (ST) and 26.46 (HB) mutations per wing. The poblano juice decreased the above rates between 40 and 80%, respectively. The experiments suggest that some compounds present in the green pepper may cause this antimutagenic effect by interfering with the nitrosation process. The role of the extract and one of its components, such as vitamin C, in the nitrosation process will be discussed.

Animals↗
PubMed2000

Fruit development in Capsicum annuum: changes in capsaicin, lignin, free phenolics, and peroxidase patterns.

Pepper fruits, of Capsicum annuum cv. Padron, undergo changes in content of capsaicinoids, lignin, and free phenolics during the maturation process. Although capsaicinoids increase with development, the maximal levels of free phenolics and lignin are observed during the early stages of development. A decrease of peroxidase activity was observed during maturation, and this was related with a decrease in other physiological parameters studied, namely chlorophylls and pH. Subcellular fractionation studies reveal that most peroxidase activity is localized in the soluble fraction throughout development. The changes in the peroxidase activity were accompanied by changes in the different isoenzymes. Acidic isoenzymes increased whereas the basic isoenzymes decreased over the same period, and the changes in these isoenzymes were related with capsaicin metabolism.

Capsaicin↗
PubMed2001

Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika.

The changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the ripe fruits was about 1.3 g/100 g of dry weight, of which capsanthin constituted 37%, zeaxanthin was 8%, cucurbitaxanthin A was 7%, capsorubin constituted 3.2%, and beta-carotene accounted for 9%. The remainder was composed of capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, 5,6-diepikarpoxanthin, violaxanthin, antheraxanthin, beta-cryptoxanthin, and several cis isomers and furanoid oxides. The possible biosynthetic routes for the formation of minor carotenoids containing 3,5,6-trihydroxy-beta-, 3,6-epoxy-beta-, and 6-hydroxy-gamma-end groups are described.

Capsicum↗