Red Pepper Extract Research Articles

Oxidative stability of olive oil flavoured by Capsicum frutescens supercritical fluid extracts

The effect of red pepper supercritical fluid extracts (SFE) on the oxidative stability of extra-virgin olive oil was evaluated using accelerated stability tests [Rancimat and differential scanning calorimetry (DSC) methods] and by measuring the changes in the levels of polyunsaturated fatty acid primary and secondary oxidation products during storage under ambient conditions. SFE were produced according to a central composite rotatable design, at a constant temperature (40 °C), different pressures (15–23 MPa) and superficial velocities (0.04–0.08 cm/s). The results showed that the red pepper extracts produced at low extraction pressure and superficial velocity (e.g. 16.2 MPa and 0.046 cm/s) containing low/intermediate capsaicinoid levels did not affect olive oil stability. The extracts produced at higher pressure showed a slight pro-oxidant activity. The K232 and K270 values always fell within the limit set by the European legislation for the quality characteristics of olive oil containing no additives. Evaluation of oxidative stability using DSC was found to be a useful methodology, which demands smaller oil samples and shorter times in comparison with the methodology using the Rancimat apparatus. Red pepper SFE obtained at low extraction pressures can be used in order to produce stable flavoured olive oils.

Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high‐performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry

Carotenoids and carotenoid esters were extracted from red pepper pods (Capsicum annuum L.) without saponification. Among the 42 compounds detected, 4 non-esterified, 11 mono- and 17 diesters were characterized based on their retention times, UV/Vis spectra and their fragmentation patterns in collision-induced dissociation experiments in atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Positive and negative ion mode measurements were used for the characterization of major and minor carotenoids and their esters. Capsanthin esterified with lauric, palmitic and myristic acids represented the predominant compounds in the red pepper extracts. Additionally, three beta-cryptoxanthin and one zeaxanthin monoester were tentatively identified in red pepper pods for the first time. Furthermore, the specific fragmentation patterns of capsanthin-laurate-myristate and capsanthin-myristate-palmitate were used for the distinction of both regioisomers. The results obtained from LC-DAD-APCI-MSn experiments demonstrated that the carotenoid profile of red pepper pods is considerably more complex than considered hitherto.

Increased Lipolytic Activity by High-pungency Red Pepper Extract(var. Chungyang) in Rat Adipocytes in vitro

High-pungency red pepper and capsaicin modulate circulating hormone levels and induce lipolysis in adipose tissue in vivo. This study was designed to investigate the lipolytic activity of adipocytes by highpungency red pepper extract in vitro. High-pungency red pepper (var. Chungyang) powder showed 126.1 mg% of capsaicinoid which was 3 x higher than low-pungency red pepper powder (var. Daemyung). To study the effects of high-pungency red pepper extract on lipolytic activity, preadipocytes were separated from the epidermal fat of 14 day-old rats, induced to differentiate into adipocytes and were treated with red pepper extracts. The amount of glycerol released from adipocytes into the culture medium was analysed to measure lipolytic activity. Glycerol release from adipocytes was increased in a dose-dependent manner with high-pungency red pepper extract treatment. However, there was no significant change in the glycerol release when adipocytes were treated with low-pungency red pepper extract. To investigate whether lipolysis by high-pungency red pepper extract is caused by capsaicin, glycerol release was detected after the treatment of adipocytes with capsaicin. Glycerol release was significantly increased by capsaicin. These results suggest that high-pungency red pepper extract might have a direct lipolytic activity in adipocytes that is mediated by capsaicin.

Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers.

2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis of mass spectra and retention indices and confirmed by chemical synthesis and nuclear magnetic resonance spectroscopy measurements. Its aroma properties were described as sulfury, onion-like, and vegetable-like, reminiscent of bell pepper at lower concentrations, with an orthonasal detection threshold of 10 microg/L of water. No differences in odor note and threshold value were observed for the enantiomeric forms, which were prepared from enantiopure 2-heptanol by tosylation, followed by thioacetylation and reduction, giving the target thiol enantiomers.

비만여대생을 대상으로 고추발효추출물의 체중감량 효과에 대한 연구

고추발효 추출물의 체중감량효과를 알아보기 위하여 여대생을 대상으로 인터넷으로 체중감량을 하는(ID) 그룹과 인터넷과 고추발효 추출물을 섭취하는(IR) 그룹으로 나누어 8주 동안 체중감량 프로그램을 실시하여 체중감량 프로그램 전후와 두 그룹간의 체중, 체지방, 제지방, 기초대사량, 엉덩이, 허리 둘레, 피하지방 두께, 혈당, 혈중 지질의 변화를 관찰하였다. 체중감량 프로그램 전 두 그룹간의 나이, 신장, 체중, 체지방과 제지방 등은 차이가 없었으며, 평소 식이섭취량도 1944.7±34.4 ㎉와 1864.0±124.6 ㎉로 차이가 없었으며, 체중감량 프로그램 동안 ID 그룹의 열량 섭취는 1279.9±112.0 ㎉, IR 그룹은 1223.8±57.1 ㎉이었다. 8주간의 체중감량 프로그램이 끝낸 후 ID 그룹은 체중, 체지방량, 제지방량, 기초대사량과 BMI가 유의적으로 감소한 반면 IR 그룹은 체중, 체지방율, 체지방량, 제지방량과 BMI가 유의적으로 감소하였다. 두 그룹간의 비교에서 체지방율, 체지방량과 기초대사량이 유의적인 차이를 나타내었는데, 고추발효 추출물의 섭취가 체중에는 영향을 못 미쳤으나, 체지방의 감소를 유발하였으며, 기초대사율의 감소를 방지한 것으로 나타났다. 체중감량 프로그램동안 ID 그룹의 엉덩이, 허리 둘레, WHR은 유의적으로 감소한 반면 IR 그룹은 유의적인 변화를 관찰할 수 없었다. 피하지방두께의 변화에서는 IR 그룹의 복부지방 두께를 제외하고는 유의적으로 감소하지 않았다. 두 그룹간의 비교에서 IR 그룹의 복부지방에서 유의적인 변화를 관찰할 수 있어 고추발효 추출물이 주로 복부의 체지방을 감소시킨 것으로 나타났다. 혈액의 변화는 ID 그룹의 HDL-콜레스테롤을 제외하고는 유의적인 변화를 관찰할 수 없었는데, 그 이유는 체중감량 프로그램 동안 저지방식이를 권장하였고, 실험 시작 전 실험대상자의 초기 혈당 및 혈중 지질 농도가 정상 범위이었기 때문에 혈당이나 혈중지질 변화를 관찰할 수 없었던 것으로 나타났다. 그러므로 체중감량 프로그램에서 고추발효 추출물의 섭취가 체중, 혈당, 혈중 지질의 농도에는 영향을 미치지 못했으나, 체지방 특히 복부지방을 감소시켰으며, 체중감량 시 발생하는 기초대사량의 감소를 방지한 것으로 판단되어진다.

Enzymatic hydrolysis of carotenoid fatty acid esters of red pepper (Capsicum annuum L.) by a lipase from Candida rugosa.

Analyses of red pepper extracts which had been pretreated with lipase type VII (EC 3.1.1.3.) from Candida rugosa showed for the first time pepper carotenoid esters to be substrates of this enzyme. However, the extent of enzymatic hydrolysis depends on the respective carotenoid and was not quantitative compared to chemical saponification. After enzymatic cleavage, 67-89% of total capsanthin, 61-65% of total zeaxanthin, 70-81% of total beta-cryptoxanthin and 70-86% of total violaxanthin were detected in free form. Nevertheless, the method described here offers the possibility to cleave in part several carotenoid esters originating from red pepper quickly and under comparatively mild reaction conditions. Replacement of the generally performed alkaline hydrolysis by enzymatic cleavage allows the resulting product to be used in food industry as "natural" coloring agent e.g. to colour cheese and jellies.

Pigmenting Efficacy of Several Oxycarotenoids on Egg Yolk

This experiment was conducted to test the influence of three dietary sources of yellow (YEW) and two sources of red (RED) oxycarotenoids when combined at two different YEW to RED ratios (a 3x2x2 factorial arrangement of treatments) on egg yolk color. Pigmentation was measured visually by the Roche color fan (RCF) and by reflectance colorimetry using a Minolta CR-300 colorimeter. Source of YEW, RED, and YEW:RED ratio influenced yolk pigmentation. Beta-apo-8’-carotenoic acid ethyl ester pigmented the yolk more efficiently than either of two natural saponified marigold extracts. A natural saponified marigold extract rich in zeaxanthin obtained by isomerization pigmented the yolk better than a standard saponified marigold concentrate. Canthaxanthin pigmented the yolk better than a natural saponified red pepper extract. A YEW:RED ratio of 8:4 improved pigmentation over a ratio of 12:3 (RCF of 13.3 and 12.9, respectively; P<.001). The ratio of redness to yellowness obtained by reflectance colorimetry gave scores similar to those obtained by RCF. Thus, industry use of RCF or reflectance colorimetry to evaluate egg yolk color will yield indistinguishable results in practical application.

Superoxide anion and hydroxyl radical scavenging activities of vegetable extracts measured using electron spin resonance.

Radical scavenging by reconstituted lyophilized powders of water extracts from 16 common vegetables was measured using electron spin resonance (ESR) with 5,5-dimethyl-1-pyrroline-N-oxide (DMPO), hydroxyl radicals, (.OH) or superoxide anion radicals (O2.-), as DMPO-OH or DMPO-OOH spin adducts. On a dry weight basis, eggplant, and red, yellow and green bell pepper extracts showed potent superoxide anion radical scavenging activities (SOD-like activities). Ascorbate oxidase- or heat-treatments, decreased SOD-like activities in bell pepper extracts suggesting that ascorbate accounts for much of their free radical scavenging activity. Eggplant epidermis extract exhibited the most potent hydroxyl radical scavenging and SOD-like activities. Eggplant SOD-like activity did not decrease after ascorbate oxidase treatment, but decreased following ultrafiltration demonstrating that SOD-like activity is partially due to high molecular weight substances. Nasunin, an anthocyanin in eggplant epidermis, showed markedly potent superoxide anion radical scavenging activity, while it inhibited hydroxyl radical generation probably by chelating ferrous ion.

9-Oxooctadeca-10,12-dienoic Acids as Acetyl-CoA Carboxylase Inhibitors from Red Pepper (Capsicum annuum L.).

A methanol extract of red pepper showed potent acetyl-CoA carboxylase inhibitory activity. The active principles were isolated and identified as (E, E)- and (E, Z)-9-oxooctadeca-10,12-dienoic acids by instrumental analyses. The IC50 values of the compounds were 1.4×10(-6) and 1.5×10(-6) M, respectively, their activity being nearly sixty-times higher than that of the common fatty acids themselves. A comparative study of the structure-activity relationship among their related compounds showed that the inhibitory activity was influenced neither by the position and species of the oxygen functional group in the middle of the alkyl chain nor by the configurations of the double bonds. However, it was found that the presence of double bonds between the terminal carboxyl and the mid-chain oxygen functional group lowered the inhibitory activity which could be recovered by hydrogenation of the double bonds.

Capsaicin or feeding with red peppers during gestation changes the thermonociceptive response of rat offspring

Capsaicin is responsible for the pungent sensation produced by red peppers on the body's mucous membranes. This substance is found naturally in the gender Capsicum, widely used in the diet of different cultures in America, Asia, and Africa. In this paper we used the hot plate model (53 ± 0.5° C) to study the effect of acute thermonociceptive stimulus on escape response latency in the offspring of rats that were treated during gestation, either with an aqueous red pepper solution ( Capsicum frutescens, approximately 2.75 mg of capsaicin in 1 ml/day, by gavage during the second week), or with capsaicin (0.5 mg/day SC, during the second week). These groups were compared with their respective controls. We found that the difference between the manipulated control group and the one given the aqueous red pepper solution was 41.33%, and between the vehicle control and the one treated with capsaicin was 30.59%. These increments on the escape response latency were statistically significant. Our results show that both treatments, the aqueous red pepper extract and low doses of capsaicin on pregnant rats, produce an increment on escape response latency due to a thermonociceptive stimulus.

Cytological changes produced by red pepper in mitotic cells ofVicia fabaL.

SUMMARYRed pepper is an important spice widely used for seasoning food. During the present study, the cytological changes produced by the aqueous extract of red pepper were investigated in detail in the root meristems of Vicia faba. The treated roots revealed a wide spectrum of abnormalities including chromosome breakage, achromatic lesions, c-mitoses, multipolar divisions, laggards, micronuclei etc. Statistically significant differences from controls were observed. Experiments to evaluate the clastogenic potential of red pepper in mammalian system are in progress.

Angiotensin Converting Enzyme Inhibitors and Cough

Angiotensin converting enzyme (ACE) inhibitors produce a dry, nonproductive cough in some patients. Retrospective surveys have suggested an incidence of cough of between 0.7 and 14%. Those patients who develop cough show a marked increase in the sensitivity of the cough reflex to inhalation of the extract of red pepper, capsaicin. They have a normal response before treatment, and the sensitivity of the cough reflex returns to normal when therapy is discontinued. The mechanism of this important side effect is not known. Further studies are required to clarify the mechanism of cough, both as a side effect of therapy and as a common symptom of respiratory disease.

Inhibition of calcium and calmodulin-dependent phosphodiesterase activity in rats by capsaicin

Capsaicin, reported to elevate hormone sensitive lipase (HSL), is also found to inhibit the Ca ++ and calmodulin-dependent cAMP phosphidiesterase (PDE) activity in adipose tissue of rats, fed high fat diet. The dependence of the enzyme activity on Ca ++ and calmodulin in , vitro , in control rats, is shown by its substantial lowering in the presence of EGTA and inhibition by trifluoperazine (TFP) (IC50 between 10–20 μM). This enzyme activity is also inhibited by both red pepper extract (80% inhibition with 50 μl) and capsaicin (IC50 between 0.3-1 μM) in a dose dependent manner. Capsaicin has been found to inhibit Ca ++-dependent PDE activity by 60% in the test rats. Enzyme inhibition in , vivo , due to capsaicin, was overcome by addition of calmodulin to the assay system. Inclusion of fluphenazine or capsaicin in assay inhibited not only the calmodulin-restored enzyme activity from test rats but also that of control rats. These results suggest a possible mechanism for the stimulation of lipolytic activity by capsaicin in , vivo .

Effects of the substance P antagonist [D-Arg 1,D-Pro 2,D-Trp 7,9,Leu 11]SP on miosis caused by echothiophate iodide or pilocarpine hydrochloride

The anticholinesterase agent echothiophate iodide (EI) and the cholinergic agent pilocarpine hydrochloride (pilocarpine), drugs commonly used in glaucoma therapy, cause miosis in rabbits as well as in man. In rabbits the miotic effect decreases after a few days of treatment, a phenomenon possibly due to a drug-induced decrease in the number of muscarinic receptors. However, the muscarinic pupillary contraction caused by stimulation of the retina with light is intact. In this investigation the miosis caused by the doses of EI was found to be very resistant to muscarinic or nerve blockade but inhibited by the substance P (SP) analog [D-Arg 1,D-Pro 2,D-Trp 7,9,Leu 11]SP, which seems to be a SP/SPLI blocker in the rabbit pupillary sphincter. Miosis caused by pilocarpine was partly inhibited by muscarinic blockade and partly by the SP blocker. In eyes treated with EI topically twice daily for three weeks, SP or the red pepper extract capsaicin, a releaser of SP-like immunoreactivity (SPLI), had less miotic effect than in control eyes. Capsaicin caused more pronounced miosis in eyes treated with topical pilocarpine for three weeks than in controls. The radioimmunoassay technique did not reveal a significant change in the amount of SPLI in the retinas or iris-ciliary bodies from EI-treated eyes as compared with the controls. It is concluded that, besides cholinergic miosis, EI causes non-muscarinic miosis, probably by release of SP or a related substance and that pilocarpine may have similar effects.