Red Chili Powder Research Articles

A rapid FT-NIR method for estimation of aflatoxin B 1 in red chili powder

The feasibility of measuring Aflatoxin B 1 (AFB 1) in red chili powder was investigated by using Fourier transform near-infrared (FT-NIR) spectroscopy in diffuse reflectance mode combined with appropriate chemometric techniques. Aflatoxin free chili powder samples were spiked with known amount of AFB 1 ranging from 15 to 500 μg/kg and used for calibration model building based on partial least squares (PLS) regression algorithm. Different spectral preprocessing methods were investigated and optimized based on the lowest values of root mean square error of cross validation (RMSECV). Spectral wavenumber range of 6900.3–4998.8 and 4902.3–3999.8 cm −1 and straight line subtraction preprocessing technique predicted AFB 1 content with best accuracy with lowest RMSECV = 0.654% and maximum correlation coefficient for validation plots ( R 2 = 96.7). The overall results demonstrate that FT-NIR spectroscopy can be used for rapid, non destructive quantification of Aflatoxin B 1 in red chili powder.

Modelling of growth of aflatoxigenic A. flavus isolates from red chilli powder as a function of water availability

The aim of the present work was to apply mathematical models for the prediction of growth of aflatoxigenic moulds in powdered Capsicum fruits as a function of its water availability. As prevention of fungal growth effectively conduces to prevention of mycotoxin accumulation, the development of models for prediction of growth of mycotoxigenic fungi becomes a key step in risk management. Two aflatoxigenic A. flavus from chilli powder were grown on 3% chilli powder extract agar at different water activity levels and their growth was evaluated over time in terms of colony sizes and ergosterol accumulation. Both variables were modelled over time, and the resulting parameters (growth rates and lag phases) were modelled as a function of water availability using the Rosso cardinal model. Linear logistic regression was also applied to predict the probability of growth over storage time. Both isolates showed a similar pattern of behaviour, with decreasing growth rates and increasing lag phases with decreasing water activity level. While estimation of optimum a w for growth was consistently around 0.97–0.99, the minimum estimated a w varied from 0.82 to 0.88 depending on the isolate and on the parameters used for predictions. Comparing growth rates obtained for colony size and ergosterol accumulation, a linear relationship between them could be observed. The rate of root square ergosterol/colony diameter/unit of time was 0.25–0.27. Probabilities of growth before 10 days over 90% were estimated at a w 0.91, while the safe period could be extended to more than 20 days (22–29 days) if water activity was decreased to an a w = 0.87. Finally, the probability of growth is always under 50% when water availability is under a w 0.85, and almost null for A. flavus UdLTA 3.147. It was concluded that for safe production, storage and transport, chillies and chilli powder must be kept under 31% mc (db) (probability of growth < 50%). However, growth is unlikely to occur if chilli is kept at approx. 34% for less than 10 days, or at approx. 33% for less than 20 days. Careful hazard analysis and critical control point (HACCP) techniques during raw material production and the subsequent stages of drying, transportation, elaboration and storage are indispensable.

Occurrence of contaminants in foods commonly consumed in Bahrain

The occurrence of mycotoxins (aflatoxins, zearalenone, deoxynivalenol), heavy metals and pesticide residues in 198 susceptible food commodities available in Bahrain was determined. Aflatoxins were found in many of the foods tested and three samples of red chili powder (35.9, 52.6 and 69.2 ng/g), one sample of black pepper powder (27.7 ng/g) and one sample of unshelled pistachio nuts (81.6 ng/g) exceeded the maximum allowable limit of aflatoxins. Zearalenone was present in some samples including cornflakes (3.1 ng/g) and crushed wheat (0.3 ng/g). Although many samples contained heavy metals, one sample of cinnamon powder (13.0 μg/g) and one sample of black pepper powder (11.2 μg/g) exceeded the maximum allowable limit for lead. The average levels of cadmium were highest in cinnamon powder (0.3 μg/g) and ginger powder (0.3 μg/g). Some amount of pesticides was found in cumin powder (0.06 μg/g of lindane), turmeric power (0.04 μg/g heptachlor) and coriander powder (0.4 μg/g permethrin). Almonds, peanuts, cashew nuts infant formulas were free of contaminants. Although the contamination of most foods in Bahrain was within the limit, strengthening of the food control systems is important.

Final Report on the Safety Assessment of Capsicum Annuum Extract, Capsicum Annuum Fruit Extract, Capsicum Annuum Resin, Capsicum Annuum Fruit Powder, Capsicum Frutescens Fruit, Capsicum Frutescens Fruit Extract, Capsicum Frutescens Resin, and Capsaicin1

Final Report on the Safety Assessment of Capsicum Annuum Extract, Capsicum Annuum Fruit Extract, Capsicum Annuum Resin, Capsicum Annuum Fruit Powder, Capsicum Frutescens Fruit, Capsicum Frutescens Fruit Extract, Capsicum Frutescens Resin, and Capsaicin1

Red Hot Chili Pepper and Hemorrhoids: The Explosion of a Myth: Results of a Prospective, Randomized, Placebo-Controlled, Crossover Trial

Spicy foods are appreciated by a large part of the world population but have been blamed for causing hemorrhoids or exacerbating their symptoms, although no epidemiologic studies have been performed supporting this hypothesis. In this double-blind, randomized, placebo-controlled, crossover trial, we have studied the effects of a single dose of red hot chili pepper on the hemorrhoidal symptoms. Fifty patients with second-degree and third-degree symptomatic hemorrhoids were randomly assigned to take a capsule containing red hot chili powder or placebo during lunch, scoring five hemorrhoidal symptoms (bleeding, swelling, pain, itching, and burning) on a visual analog scale. After one week, crossover treatment was administered according to the same methodology. Other treatments and foods potentially related with anorectal symptoms were discontinued during the study periods. Patients assigned low scores to their hemorrhoidal symptoms before the study and the scores remained unchanged during the 48 hours after both placebo and chili pepper treatment, the latter showing no statistically significant effects. There is no scientific evidence that a spicy meal based on red hot chili pepper may worsen hemorrhoidal symptoms and, therefore, there is no reason to prevent these patients from occasionally enjoying a spicy dish if they so wish.

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.

Diet and Nutrition in Ulcer Disease

In this era of H2-inhibitors, the available evidence does not support the need to place peptic ulcer disease patients on restrictive diets. The major goal of diet is to avoid extreme elevations of gastric acid secretion and the direct irritation of gastric mucosa. In view of this, only slight modifications in the patient's usual diet are recommended. Table 1 depicts a sample menu for chronic peptic ulcer disease. Frequent milk ingestion as previously prescribed is not encouraged. This is owing to the transient buffering effect and significant gastric acid secretion effect of milk. The fat content of milk has no influence on these effects. Spices, in particular black pepper, red pepper, and chili powder, may produce dyspepsia. One study shows red chili powder to have no detrimental effect on duodenal ulcer healing. It has also been proposed that daily pepper ingestion may have a beneficial adaptive cytoprotective response. While still controversial and under evaluation, peptic ulcer patients should avoid any spice that causes discomfort, especially during exacerbation of peptic disease. Currently, studies indicate that it is prudent to avoid alcohol. This is especially true for the concentrated forms, such as 40% (80 proof) alcohol. Coffee should be avoided on the basis of its strong acid secretagogue property. Coffee can induce dyspepsia. Whether noncoffee caffeine-containing beverages (tea, soft drinks) induce peptic ulcer is unknown, but they are acid secretion stimulators. Decaffeinated coffee has an acid stimulating effect as well. It is reasonable to have peptic ulcer patients restrict decaffeinated coffee and all caffeine-containing beverages. There appears to be no evidence to restrict dietary fiber. Some fiber-containing foods may possess factors that are protective against ulcer disease. According to the Mayo Clinic Diet Manual, previously recommended small frequent feedings have not been shown to be more effective than three meals per day in the treatment of chronic peptic ulcer disease. This reference cites authorities advising against extra feedings because of increased acid secretion and unnecessary complication of eating patterns. However, some patients claim to be relieved of symptoms with more frequent feedings, especially during acute phases. Citric acid juices may induce reflux and cause discomfort in selective patients. Stomach distention with large quantities of food should be discouraged. Although there is now little role for dietary therapy, one should note that bland and ulcer diets probably are not detrimental to most persons if they are used for a short time and may have some psychological benefit.(ABSTRACT TRUNCATED AT 400 WORDS)

Role of diet in upper aerodigestive tract cancers.

A case-control interview study for assessing the role of dietary factors in selected cancers was undertaken in a hospital. Male patients from one community, with cancers of the oral cavity (n = 278), pharynx (n = 225), esophagus (n = 236), and larynx (n = 80) formed the case group. Patients diagnosed as not having cancer (n = 215) formed one control group, and a comparable sample of individuals from the general population (n = 177) formed another control group. All risks were adjusted for subjects' ages and habits of chewing and/or smoking tobacco, which are the two most important risk factors for cancers at these sites. A protective effect was observed with the intake of vegetables (twofold risk in nondaily vs. daily consumers) and fish (two- to threefold risk in those who did not eat at least once a week vs. those who did), and to a certain extent with pulses and buttermilk, in comparison with either one or both control groups. Intake of vegetables and fish were also observed to be risk modifiers for those who chewed and/or smoked tobacco. Lower levels of fat consumption was associated with elevated risk levels. The use of red chili powder emerged as a risk factor for all sites (two- to threefold risk with a dose-response relationship) compared with population controls. Tea drinking was also observed to be a risk factor for esophageal cancers, and to a lesser extent, for pharyngeal cancers.