Hot Red Pepper Research Articles

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

In stalk of red hot pepper (<em>Capsicum annuum</em> L.) with 0.25 mm, 0.5 mm and 1.0 mm particle sizes, the quantities of nutritive and volatile compounds, bioactive capsaicin and carotenoids were determined. Furthermore, the stalk was characterized using TGA, DSC and FTIR spectroscopy. The influence of the particle size on the content of proteins, ash and cellulose is insignificant. Compared to 0.5 and 1.0 mm, stalk with 0.25 mm particle size was darker with a deeper yellow-brown color, and richer in microelements. Among the quantified volatile compounds, 6 were esters, 2 terpenoids, and 1 acid. The highest quantity of extract rich fats was obtained from stalk with 0.25 mm particle size by using ethanol, which is more efficient for capsaicin extraction, while <em>n</em>-hexane is efficient for extraction of carotenoids. Stalk with 0.25 mm particle size was characterized with a higher degradation temperature and residual weight.

Neonatal Capsaicin Administration Impairs Postnatal Development of the Cardiac Chronotropy and Inotropy in Rats

The present study evaluated the impact of neonatal administration of capsaicin (neurotoxin from red hot pepper used for sensory denervation) on postnatal development of the heart rate and ventricular contractility. In the rats subjected to capsaicin administration (100 mg/kg) on postnatal days 2 and 3 and their vehicle-treated controls at the ages of 10 to 90 days, function of the sympathetic innervation of the developing heart was characterized by evaluation of chronotropic responses to metipranolol and atropine, norepinephrine concentrations in the heart, and norepinephrine release from the heart atria. Sensory denervation was verified by determination of calcitonin gene-related peptide levels in the heart. Direct cytotoxic effects of capsaicin were assessed on cultured neonatal cardiomyocytes. Capsaicin-treated rats displayed higher resting heart rates, lower atropine effect, but no difference in the effect of metipranolol. Norepinephrine tissue levels and release did not differ from controls. Contraction force of the right ventricular papillary muscle was lower till the age of 60 days. Significantly reduced viability of neonatal cardiomyocytes was demonstrated at capsaicin concentration 100 micromol/l. Our study suggests that neonatal capsaicin treatment leads to impaired maturation of the developing cardiomyocytes. This effect cannot be attributed exclusively to sensory denervation of the rat heart since capsaicin acts also directly on the cardiac cells.

Cream Zahter: A Functional Food Some Chemical and Sensory Properties

Zahter is a traditional product for breakfast containing seeds of watermelon and melon, roasted chickpea, sesame, thyme, cumin, black cumin, fennel, coriander, anise, bulgur, koruk (dried unripe grape), citric acid, sumac, hot red ground pepper and salt although it varies from one factory to another and rely mainly on small scale home productions. All or some of the above mentioned ingredients are mixed and milled at different ratios and served as powder. It is consumed together with natural olive oil making it more attractive with respect to nourishment and health aspects. The objective of this study obtained a functional product which is ready to spread on bread by mixing olive oil, olive oil-turpentine oil and olive oil-turpentine with zahter. There were three products in different ratios. First the ratio of zahter: olive oil in the emulsion was 69:31. Second the ratio of zahter:olive oil, turpentine oil in the emulsion were 69:20:11. Third The ratio of zahter:olive oil, turpentine in the emulsion were 52:17:31. When compared with simple zahter, antioxidant capacity, phenolic compounds of each combination were higher. Furthermore it is thought that these combinations have has the effect of synergy for fat-soluble vitamins (A,D,E,K) because they contain olive oil especially and turpentine oil. According to the results of sensory analysis done, panelists gave the highest score for second emulsion which contained zahter, olive oil and turpentine oil and the lowest score for third emulsion which contained zahter, olive oil and turpentine.

Capsaicin induced histological and ultrastructural changes in the submandibular salivary gland of albino rats

Capsaicin is a pungent principle of hot red pepper. It is used in spices, food additives and drugs. In the present work, twenty rats were divided into two groups: control and capsaicin groups, each consisting of ten rats. The capsaicin group daily received a capsaicin dose equivalent to 0.1 mg/kg body weight dissolved in 0.5 ml distilled water by oro-oesophageal tube while the control group daily received 0.5 ml distilled water. After twenty one days, the submandibular salivary glands of both sides were excised, processed and examined histologically and ultrastructurally. Histological results revealed presence of pure mucous acini in the submandibular salivary gland. Some granular convoluted tubules showed degeneration while the excretory ducts showed loss of pseudostratification with the appearance of some flattened lining cells. Concerning the ultrastructural findings, some acinar cells showed dilated rough endoplasmic reticulum, other presented ultrastructural features similar to mucous acini. Granular convoluted tubules cells showed some irregular, shrunken nuclei with condensed chromatin. Their secretory granules were less electrondense than the control and presented ill-defined and fused outlines. Some of the excretory duct lining cells showed apically displaced irregular nuclei. One to two rows of flattened epithelial cells were observed apical to the lining cells. Vacuolizations, mitochondrial swelling and loss of cristae were detected in cells of some acini, granular convoluted tubules and excretory ducts. Most intercalated and striated duct cells showed ultrastructural features similar to that of control group. However, the basal part of some striated duct cells presented variable grades of mitochondrial affection.From the present work, it could be concluded that chronic capsaicin intake was associated with noticeable histological and ultrastructural changes in acini, granular convoluted tubules and excretory ducts of the SMSG in albino rats.

Inhibiting ROS-STAT3-dependent autophagy enhanced capsaicin–induced apoptosis in human hepatocellular carcinoma cells

Capsaicin, which is the pungent ingredient of red hot chili peppers, has been reported to possess anticancer activity, including that against hepatocellular carcinoma. However, the precise molecular mechanisms by which capsaicin exerts its anticancer effects remain poorly understood. Herein, we have tested the involvement of autophagy in the capsaicin mechanism of action in human hepatocellular carcinoma. HepG2 cancer cells were treated with different doses of capsaicin (50, 100 and 200μmol/L) for 6, 12, and 24 h. Flow cytometry and Caspase-3 activity assay were performed to determine cell apoptosis. Immunofluorescence was performed to visualize LC3-positive puncta. Western blotting was used to detect the expression of the hallmarks of apoptosis and autophagy. Capsaicin can induce apoptosis in HepG2 cells. The expression levels of CL-PARP and Bcl-2 were significantly increased. In line with the apoptosis, capsaicin can trigger autophagy in HepG2 cells. Capsaicin increased LC3-II and beclin-1 expression and GFP-LC3-positive autophagosomes. Pharmacological or genetic inhibition of autophagy further sensitized HepG2 cells to capsaicin-induced apoptosis. Mechanistically, capsaicin upregulated the Stat3 activity which contributed to autophagy. Importantly, we found that capsaicin triggered reactive oxygen species (ROS) generation in hepatoma cells and that the levels of ROS decreased with N-acetyl-cysteine (NAC), a ROS scavenger. Moreover, NAC abrogated the effects of capsaicin on Stat3-dependent autophagy. In this study, we demonstrated that capsaicin increased the phosphorylation of signal transducer and activator of transcription 3 (p-STAT3)-dependent autophagy through the generation of ROS signaling pathways in human hepatoma. Inhibiting autophagy could enhance capsaicin-induced apoptosis in human hepatocellular carcinoma.

Capsaicinoids Supplementation Reduces Appetite and Body Circumferences in Healthy Men and Women A Placebo Controlled Randomized Double Blind Study

BackgroundConsumption of capsaicinoids (CAP), the bioactive and pungent principles in red hot pepper, has been shown to increase energy expenditure and may impact overall metabolism. In vivo studies suggest that supplementation of CAP could positively affect risk factors of cardiovascular health. Therefore, the purpose of this study was to examine the effects of different doses of CAP on appetite and body circumference in healthy men and women.MethodsIn a double blind, randomized, placebo controlled design seventy‐seven (29.6 ± 11.3 y, 171.2 ± 9.8 cm, 80.9 ± 18.9 kg, 27.4 ± 5.4 kg/m2) apparently healthy males and females were randomly assigned by fat mass to ingest either CAP (2mg CAP, CX1 or 4mg CAP, CX2 [CX, Capsimax®, OmniActive Health Technologies Ltd.]) or placebo (corn starch, PLA) for 12 weeks. Subjects were requested not to make any changes to their current physical activity, provided instructions to restrict spicy foods and maintain current caloric intake. Subjects were instructed to take the pills with 8 ounces of water after breakfast. At baseline (T1), 6 weeks (T2) and 12 weeks (T3), waist and hip circumferences, waist: hip ratio (WC, HC, and WHR), weight, appetite levels via Council on Nutrition appetite questionnaire (CNAQ) and adverse events questionnaires were administered. At baseline (T1) and 12 weeks (T3) complete blood count and complete metabolic panels were assessed. Statistical analyses utilized a two‐way ANOVA (group x time) with repeated measures for all dependent variables (p < 0.05).ResultsWaist: hip ratio measurements showed a main effect for time (p = 0.034) with post‐hoc tests revealing a significant (p = 0.024) decrease in CX1 from T1 to T2. Appetite questionnaire responses indicated a significant main effect for time from T1 to T2 (p = 0.004) and T1 to T3 (p = 0.001) suggesting supplementation of CAP reduced appetite. Post‐hoc analysis showed significant decreases in the following: PLA (T1 to T2, p = 0.05), CX1 (T1 to T3, p = 0.018), and CX2 (T1 to T2, p = 0.029; T1 to T3, p = 0.04). Descriptive statistics (mean ± SD) for CNAQ appetite responses over time are as followed: PLA (T1: 30.96 ± 2.79; T2: 29.81 ± 2.35; T3: 30.26 ± 2.33), CX1 (T1: 31.33 ± 3.09; T2: 30.56 ± 2.76; T3: 30.11 ± 3.15) and CX2 (T1: 31.95 ± 2.73; T2: 31.23 ± 2.96; T3: 31.05 ± 3.12). 3‐day dietary recall analysis of total caloric intake showed a significant main effect for time (p = 0.019) in females at the 4 mg CAP dose at T3. No significant changes were observed in clinical blood safety markers at both doses of CAP.ConclusionThese findings show evidence to support that the dietary supplementation of CAP has beneficial effects on anthropometric parameters (waist and hip circumferences) and appetite suppression. Observed changes in the CNAQ questionnaires suggest CAP is an effective appetite suppressant supported by the significant reduction in total caloric intake over 12 weeks. Further long‐term studies in relation to other metabolic factors are warranted.Support or Funding InformationVijaya Juturu, Ph.D., F.A.C.N. OmniActive Health Technologies

Immunohistochemical expression of ghrelin in capsaicin-treated rat ovaries during the different developmental periods.

Red hot pepper is a plant that belongs to the Solanaceae family and is known as Capsicum annuum. Capsaicin is the active ingredient of cayenne pepper. Ghrelin is a hormone, which consists of polypeptide structure. Ghrelin also contributes to growth hormone secretion, energy balance, food intake and body weight regulator. The aim of this study was the localization and expression of ghrelin in the ovaries of rats treated with capsaicin during the postnatal development. Ninety female Sprague-Dawley rats (21 d) were used. The rats were randomly divided into 3 groups (n=30 each) as pubertal, post pubertal and adult. Each group was subdivided into three groups. The first subgroup (control) was given no injections. The second subgroup (vehicle) received only 0.3 cc solvent and the third subgroup (experiment) received subcutaneous injection of equal volume of capsaicin (1 mg/kg/d) for 42, 56, and 70 days. Ghrelin immunoreactivity was determined in ovarian follicular granulosa cells, interstitial cells and corpus luteal cells. A ghrelin immunopositive reaction located in the cytoplasm of cells in all groups. These results indicate that prolonged administration of low dose capsaicin does not affect ghrelin expression. However, follicular atresia was seen in lower rate in capsaicin treated group in comparison to other groups.

Influence of herbal drugs in broiler chicken nutrition on primal carcass cuts quality assessments

Aim of this investigation was to determine the effects of herbal drugs such as garlic, black pepper and hot red pepper in broiler chicken nutrition on carcass primal cuts quality. Total of 1200 one-day old Hubbard broilers were totally randomly distributed into eight dietary treatments with four replicates each. Chicks were fed with three dietary mixtures: starter, grower and finisher. Dietary mixtures in the experiments were as follows: T1 (Control diet), T2 (Garlic powder 0.5 g/100g), T3 (Garlic powder 1.0 g/100g), T4 (Black pepper powder 0.5 g/100g), T5 (Black pepper powder 1.0 g/100g), T6 (Hot red pepper 0.5 g/100g), T7 (Hot red pepper 1.0 g/100g ) and T8 (Mixture of spices in ratio of 1:1:1 in total amount of 0.5 g/100g). Addition of herbal drugs had significant (p 0.05), while significant differences in the share of wings and beck (p<0.05) were recorded under the influence of added herbal drugs. It can be concluded that the addition of garlic, black pepper and hot red pepper in broiler chicken nutrition showed positive influence on chicken carcass quality.

Capsaicinoids Modulating Cardiometabolic Syndrome Risk Factors: Current Perspectives.

Capsaicinoids are bioactive nutrients present within red hot peppers reported to cut ad libitum food intake, to increase energy expenditure (thermogenesis) and lipolysis, and to result in weight loss over time. In addition it has shown more benefits such as improvement in reducing oxidative stress and inflammation, improving vascular health, improving endothelial function, lowering blood pressure, reducing endothelial cytokines, cholesterol lowering effects, reducing blood glucose, improving insulin sensitivity, and reducing inflammatory risk factors. All these beneficial effects together help to modulate cardiometabolic syndrome risk factors. The early identification of cardiometabolic risk factors can help try to prevent obesity, hypertension, diabetes, and cardiovascular disease.

Spices and herbs in broilers nutrition: hot red pepper (Capsicum annuum L.) and its mode of action

Spices, herbs and medicinal plants as a feed supplements present promising alternatives to antibiotic growth promoters due to their high content of bioactive substances. A large number of experiments have confirmed a wide range of activities of spices in poultry nutrition such as stimulation of feed intake, antimicrobial, antioxidative and coccidiostat stimulation, increase of body weight gain, lowering the mortality rate and improvement of the blood and tissue lipid profile. The present paper gives a review on the characteristics of hot red pepper and its mode of action in broilers nutrition.

Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum)

The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P &lt; 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P &lt; 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P &lt; 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.

The Anticancer Role of Capsaicin in Experimentallyinduced Lung Carcinogenesis.

Objectives:Capsaicin (CAP) is the chief pungent principle found in the hot red peppers and the chili peppers that have long been used as spices, food additives and drugs. This study investigated the anticancer potential of CAP through its ability to modify extracellular matrix components and proteases during mice lung carcinogenesis.Methods:Swiss albino mice were treated with benzo(a) pyrene (50 mg/kg body weight dissolved in olive oil) orally twice a week for four successive weeks to induce lung cancer at the end of 14th week. CAP was administrated (10 mg/kg body weight dissolved in olive oil) intraperitoneally. Extracellular matrix components were assayed; Masson’s trichome staining of lung tissues was performed. Western blot analyses of matrix metalloproteases 2 and 9 were also carried out.Results:In comparison with the control animals, animals in which benzo(a)pyrene had induced lung cancer showed significant increases in extracellular matrix components such as collagen (hydroxy proline), elastin, uronic acid and hexosamine and in glycosaminoglycans such as hyaluronate, chondroitin sulfate, keratan sulfate and dermatan sulfate. The above alterations in extracellular matrix components were effectively counteracted in benzo(a)pyrene along with CAP supplemented animals when compared to benzo(a) pyrene alone supplemented animals. The results of Masson’s trichome staining for collagen and of, immunoblotting analyses of matrix metalloproteases 2 and 9 further supported the biochemical findings.Conclusion:The apparent potential of CAP in modulating extracellular matrix components and proteases suggests that CAP plays a chemomodulatory and anti- cancer role working against experimentally induced lung carcinogenesis.

Capsaicin Enhances the Drug Sensitivity of Cholangiocarcinoma through the Inhibition of Chemotherapeutic-Induced Autophagy.

Cholangiocarcinoma (CCA), a devastating cancer with a poor prognosis, is resistant to the currently available chemotherapeutic agents. Capsaicin, the major pungent ingredient found in hot red chili peppers of the genus Capsicum, suppresses the growth of several malignant cell lines. Our aims were to investigate the role and mechanism of capsaicin with respect to the sensitivity of CCA cells to chemotherapeutic agents. The effect of capsaicin on CCA tumor sensitivity to 5-fluorouracil (5-FU) was assessed in vitro in CCA cells and in vivo in a xenograft model. The drug sensitivity of QBC939 to 5-FU was significantly enhanced by capsaicin compared with either agent alone. In addition, the combination of capsaicin with 5-FU was synergistic, with a combination index (CI) < 1, and the combined treatment also suppressed tumor growth in the CCA xenograft to a greater extent than 5-FU alone. Further investigation revealed that the autophagy induced by 5-FU was inhibited by capsaicin. Moreover, the decrease in AKT and S6 phosphorylation induced by 5-FU was effectively reversed by capsaicin, indicating that capsaicin inhibits 5-FU-induced autophagy by activating the phosphoinositide 3-kinase (PI3K)/protein kinase B (AKT)/mammalian target of rapamycin (mTOR) pathway in CCA cells. Taken together, these results demonstrate that capsaicin may be a useful adjunct therapy to improve chemosensitivity in CCA. This effect likely occurs via PI3K/AKT/mTOR pathway activation, suggesting a promising strategy for the development of combination drugs for CCA.

A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annum L.) Grown in Southeastern Anatolia Region

The aim of this study was to evaluate selected physico-chemical properties, ascorbic acid, and capsaicinoid (capsaicin, dihydrocapsaicin, norhydrocapsaicin, homodihydrocapsaicin, and total capsaicinoid) quantities of red hot pepper populations (Capsicum annum L.) grown in the South-Eastern Anatolia Region. Fresh and sun-dried red hot peppers and red hot pepper seed samples were collected from Kahramanmaraş, pepper of Kahramanmaraş; Gaziantep, pepper of Gaziantep; Kilis, pepper of Kilis; Diyarbakır, pepper of Diyarbakır; and Şanlıurfa, pepper of Şanlıurfa in the months of September through October 2010. The collected samples were analyzed in terms of certain quality parameters and capsaicinoid contents, while ascorbic acid amounts were determined only in fresh samples. All of the examined prameters were found to be significant statistically (P < 0.05). From the obtained results, it might be considered that these red hot pepper samples were suitable for cultivation due to their high-nutritional quality.

Effect of garlic, black pepper and hot red pepper on productive performances and blood lipid profile of broiler chickens

Summary This experiment was conducted to investigate the effect of various medicinal herbs such as garlic ( Allium sativum L.), black pepper ( Piper nigrum L.) and hot red pepper ( Capsicum annuum L.) in broiler chicken nutrition on productive performances and blood lipid profile. In total 1200 Hubbard broilers have been assigned to eight treatments with four replicates, each. In the control treatment (T1) the chickens were fed with a commercial compound feed based on corn flour and soybean meal. Experimental treatments were formed by supplementing the commercial feed with medicinal herbs as follows: garlic 0.5 (T2) and 1.0Â g/100Â g (T3), black pepper 0.5 (T4) and 1.0Â g/100Â g (T5), hot red pepper 0.5 (T6) and 1.0Â g/100Â g (T7) and mixture of garlic, black pepper and hot red pepper (1:1:1) in total of 0.5Â g/100Â g (T8). During the first two weeks chickens received a starter mixture without addition of medicinal herbs, thereafter, chickens were fed with grower and finisher mixtures according to the plan given.

The effect of using some natural growth promoters on growth performance and feed utilization of monosex Nile tilapia (Oreochromis niloticus), fingerlings

An experimental study was conducted to evaluate the effect of three different natural growth promoters as feed additives on growth performance of monosex Nile tilapia fingerlings. Three nutritional treatments were applied at two additive levels (0.15 & 0.3 %) of Paprika (Hot Red Pepper “Capsicum annuum” meal), Proplis (Bee Glue) and Humapol-FIS Substance (Humic & Fulvic acids with Mixture of Minerals) each one in addition to Control diet. The tested treatments were conducted in two cement ponds (8×4×1 m), divided with nets to 16 equal aquatic compartments (2×2×1m); 14 of them were used and stocked randomly with 20 fish/each one with an average initial body weight of 23.62 ± 0.13 g. The experiment lasted for 20 weeks (Six feeding days/week with the feeding rate at 3% of live body weight/day). The results at the end of the experiment showedthat, growth performance and feed conversion ratio were significantly (P< 0.05) improved for monosex tilapia fingerlings fed on diets with the aforementioned natural feed additives compared to fish fed on the control diet. Feed cost required to produce 1kg weight gain comparedto fish fed on the control diet was reduced by using the feed additives. These results revealed that using Proplis (P) at a dietary additive level of 0.3 % was the best treatment in terms of growth performance and feed utilization, while the highest revenue and the best economic evaluation were obtained from the Paprika (K) diet at a level of 0.3 % compared to the control diet.

Experimental Study of the Drying of Hot Red Pepper in the Open Air, under Greenhouse and in a Solar Drier

This work attempts to assess the efficiency and profitability of the greenhouse (used in agriculture) to dry agricultural products. It aims at studying and analyzing the drying of red pepper known as “Baklouti” by three different solar processes. These three drying processes enable us to profit from a free energy coming from the sun. Two experimental devices were used. Three drying kinetics were set up in a natural convection solar drier, under greenhouse and in open sun, respectively. Drying times (including nights) are about 73 hours in the dryer, 79 hours in the greenhouse and 118 hours in open sun. Six thin-layer drying models (Newton, Henderson and Pabis, Modified Henderson and Pabis, Wang and Singh, Logarithmic and Twoterm) were fitted to the experimental data to select a suitable drying equation. The Logarithmic was found to best describe the drying behavior of pepper for open sun, greenhouse and solar drier drying. The experimental results show that the solar tunnel greenhouse dryer must be improved to become competitive to the solar air dryer.

Nutritive and bioactive compounds in hot fruits of Capsicum annuum L. from Macedonia

&lt;p&gt;In the pericarp, placenta and seed of red hot pepper fruits (&lt;em&gt;Capsicum annuum&lt;/em&gt; L. ssp. &lt;em&gt;microcarpum&lt;/em&gt; &lt;em&gt;longum&lt;/em&gt; &lt;em&gt;conoides&lt;/em&gt; convar. Horgoska), the quantity of proteins, minerals, cellulose and reductive sugars, as well as the quantity of capsaicinoids and carotenoids was determined.&lt;/p&gt;&lt;p&gt;The protein content in pericarp, seed and placenta was 14.13%, 20.88%, and 25.19% from the total dry matter weight (DM), respectively. The pericarp was the richest in cellulose (26.37% DM) compared to the cellulose content in the seed (22.66% DM) and pericarp (15.05% DM). The average quantity of potassium and magnesium in seed was 5209 and 4176 mg kg&lt;sup&gt;-1&lt;/sup&gt; DM. The largest quantity of coloured substances expressed in the capsanthin content (0.42 g 100 g&lt;sup&gt;-1&lt;/sup&gt; DM) was determined in pericarp. Capsaicin content in DM weight of pericarp, seed and placenta was 5.38 mg g&lt;sup&gt;-1&lt;/sup&gt;, 2.36 mg g&lt;sup&gt;-1&lt;/sup&gt; and 10.48 mg g&lt;sup&gt;-1&lt;/sup&gt;, respectively. The Scoville hot value of 109 923 SHU calculated in the pericarp revealed that this pepper variety can be qualified as very pungent. The high contents of total capsaicinoids in the placenta (16.91 mg g&lt;sup&gt;-1&lt;/sup&gt; DM) and in the seed, (3.51 mg g&lt;sup&gt;-1&lt;/sup&gt; DM) were determined. Although are designated as not edible parts of hot red pepper fruits, placenta and seed are promising source for obtaining of valuable nutritive and biological compounds confirmed by the results of this study.&lt;/p&gt;

Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil

&lt;p&gt;The extraction of flavoring compounds from different plants and aromatic herbs has been using since ancient times in vegetable oils to enhance their aroma and taste, whereas the technology of production has changed over time. Our work aimed to evaluate alternative technologies for the production of aromatized olive oil such as ultrasound- and microwave-assisted extraction in comparison to traditional infusion or maceration of dried red hot chili pepper (10% w/v for 7 days). For the ultrasonic treatment, samples of olive oil were prepared by adding 10% and 20% dried chili pepper and subjected to ultrasound-extraction for 10 or 20 minutes. For microwave extraction, samples were added with 20% chili powder and treated for 10, 30 or 60 seconds. Capsaicinoids were quantified by HPLC-DAD directly in the flavored olive oil and antioxidant activity was evaluated by ABTS&lt;sup&gt;+&lt;/sup&gt; method. Capsaicinoids analysis in aromatized olive oil treated 20 minutes by ultrasound resulted about 130 ppm (capsaicin and hydroxycapsaicin), when 10% chili powder was used, while it was 250 ppm when 20% chili was used. The content of capsaicinoids extracted by traditional infusion was always higher for both concentrations of chili powder studied. The concentration of capsaicinoids in samples treated by microwaves extraction seem to be dependent on the treatment time, resulting 130 and 230 ppm capsaicinoids for 10 and 60 seconds of treatment, respectively. In conclusion, the production of flavored olive oils by using technologies such as microwave and ultrasound-extraction could allow the production of high quality oils, with fast and cost-effectively methods.&lt;/p&gt;

DIGESTIBILITY OF FAT IN BROILER CHICKENS INFLUENCED BY DIETARY ADDITION OF SPICE HERBS

This experiment was conducted to investigate the effects of garlic (Allium sativum L.), black pepper (Piper nigrum L.) and hot red pepper (Capsicum annuum L.) in broiler chicken nutrition on productive performances and crude fat digestibility. For biological research eight treatments with 1200 broiler chickens of hybrid line Hubbard in total were formed, in four replicates. Control treatment (T1) was fed with standard commercial mixtures based on corn meal and soybean meal. Experimental groups were fed with same commercial mixtures with addition of spice herbs as follows: garlic 0.5 (T2) and 1.0 g/100 g (T3), black pepper 0.5 (T4) and 1.0 g/100 g (T5), hot red pepper 0.5 (T6) and 1.0 g/100 g (T7) and mixture of garlic, black pepper and hot red pepper (1:1:1) in total of 0.5 g/100 g (T8). During the preparation period (first two weeks) chickens were fed with starter mixtures diets without addition of spice herbs. After this period, starter and grower diets were prepared according the plan till the end of experiment (42 days). At the end of experiment and on the basis of gained results it can be concluded that the chickens at experimental treatments T6 and T7 achieved statistically significant (p 0.05) between experimental treatments. In this experiment addition of garlic, black pepper and hot red pepper had significant influence on fat digestibility and utilization as well as better production results compared to a control treatment.