Yellow Paprika Research Articles

Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages.

Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2% and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.

유색 파프리카의 영양성분

This study was conducted to examine the nutritional components of three different colored varieties of paprika―the red, the orange, and the yellow. Their nutritional value was investigated based on the approximate composition of free sugar, organic acid, free amino acid, fatty acids, vitamins, and mineral content. All 3 paprika varieties were rich in the free sugars―fructose and glucose, with red paprika (RP) having the highest sugar content. Amongst organic acids, the succinic acid content in RP was 3.6–5.3 times higher than orange paprika (OR) and yellow paprika (YP). Aspartic acid and glutamic acid were highest among the major free amino acids in all the paprika varieties, with the lowest content in the RP. Altogether, 6 saturated fatty acids and 4 unsaturated fatty acids were detected; the former were highest in the RP while the latter were highest in the OR and the YP varieties. YP and RP contained significantly higher content of vitamin C and vitamin E respectively, in comparison to OR. The colored paprika were rich in the following minerals, with significantly high content in the YP: potassium&gt;phosphorus&gt;magnesium. In conclusion, the findings indicate a difference in the nutritional composition of the colored varieties of paprika that can potentially be used as an index affecting the consumer consumption.

Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4°C for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

PENETAPAN KADAR VITAMIN C PADA BEBERAPA JENIS CABE (CAPSICUM ANNUM L.) DAN PAPRIKA (CAPSICUM ANNUM L. VAR. GROSUM) DENGAN METODE TITRASI IODIMETRI

Ascorbic acid is one of the nutrients that acts as an antioxidant to effectively overcome free radicals that can damage cells or tissues, including protecting the lens from oxidative damage caused by radiation. Ascorbic acid is abundant in fruits and vegetables, one of which is chili and pappers.The purpose of this study was to determine the content of the content and differences in levels of ascorbic acid content in several types of chillies and peppers. The method used in this study is the Iodimetry method, because ascorbic acid is a reducing agent which is strong enough, easily oxidized and iodine is easily reduced. This is one of the requirements of the compound can be done by the Iodimetry method. This research included descriptive research, with samples of red chili, cayenne pepper, curly green chili, red peppers, yellow peppers and green peppers obtained in the market of the old deli and its surroundings. This research begins with making samples, then performs qualitative tests, making standard solutions and determining ascorbic acid levels. During the titration process replication is done 6 times to compare the results of each titration. The results showed levels of ascorbic acid Red Chilli = 0.1856%, Cayenne pepper = 0.0739%, Curly green Chili = 0.0882%, Red peppers = 0.1945%, Yellow paprika = 0.1886%, and Green peppers = 0.1631%. Conclusions showed that the highest ascorbic acid levels were found in red pappers samples which were 0.1945% and the lowest ascorbic acid levels were in the cayenne sample which was 0.0739%. Suggestions for future researchers should be continued with other parameters and samples.

건조방법을 달리한 노란 파프리카의 품질특성 변화

The study attempted to investigate the variation in the quality of the yellow paprika according to the duration of the yellow paprika and to use the basic materials for the development of various processed foods. The moisture content of dried paprika was 11.19% on the freeze-drying paprika (FD), and the amount of water was increased by 18.19% on the 15th day of the storage cycle. The pH has been significantly changed depending on the length of the storage period, and the sugar content in FD. The acidity contents was increased during storage in all dried paprikas showed the highest acidity, but hot air-drying paprika(HAD) was lowest in the acidity. The L value was decreased during storage period from the paprika outside and inside. The a value was not significantly dependent on the length of storage period from paprika outside and inside, and the b value increased the during storage period from paprika outside and inside. The texture of strongness, hardness, chewiness, and brittleness were decreased during storage period from all drying paprika except for FD, showing the increasing trend in cohesiveness, springiness, chewiness, and brittleness. The total aerobes changes was the lowest in HAD.

Antioxidant activity of methanolic extract from yellow paprika (Capsicum annuum, L.) by DPPH radical scavenging method

Yellow paprika ( Capsicum annuum L.) is one of fruit that contains of carotenoid compounds as an antioxidant. This reasearch was aimed to know an antioxidant capacity of methanolic extract from yellow paprika with 2,2–diphenyl–1–picrylhydrazyl (DPPH) radical scavenging method. The fresh yellow paprika was determined of its loss of drying by gravimetric. The yellow paprika extract was obtained by maceration using methanol as solvent. The content of β–carotene from this extract was analyzed qualitively by thin layer chromatography and UV-Vis spectrophotometer. The antioxidant activity of methanolic extract from yellow paprika was determined base on measurement of residual DPPH by UV–Vis spectrophothometric at wavelength of 515.6 nm. The data was used to calculate % inhibition. Furthermore, IC 50 value was determined to know potency of its antioxidant. The result of loss of drying yellow paprika fruit was obtained 6.33 ± 0.02 %. The analysis with thin layer chromatography and UV-Vis spectrophotometer showed that this fruit was contain of β–carotene. The result of antioxidant activity analysis from yellow paprika fruit was obtained IC 50 value of 0.3028 ± 0.0093 mg/mL. The result of the research showed that the antioxidant potency of yellow paprika was less than β–carotene (IC 50 0.0852 ± 0.0009 mg/mL).

Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods

In this study, we investigated carotenoid profiles and contents from 27 types of paprika with different colors (red, orange, and yellow), shapes (blocky and conical), and cultivation methods (soil and soilless). We simultaneously analyzed 12 kinds of carotenoids using UPLC equipped with an HSS T3 column for 30min, and we identified six kinds of carotenoids in red paprika and nine types in orange and yellow paprika. Zeaxanthin concentrations in orange paprika were in the range of 85.06±23.37–151.39±5.94mg/100g dry weight (dw), which shows that orange paprika is a great source of zeaxanthin. Generally, red paprika is a great source of capsanthin. However, a new cultivar, ‘Mini Goggal Red’, contained large amounts of zeaxanthin (121.41±30.10mg/100g dw) even though its visible color is red. This is very meaningful considering that consumers have a preference for red color and the potent functional value of zeaxanthin. Carotenoid profiles and concentrations in blocky and conical type paprika were not significantly different in red paprika except the ‘Mini Goggal Red’ cultivar and yellow paprika. Blocky type orange paprika contains plenty of zeaxanthin, unlike conical type orange paprika. Three new cultivars of the conical type were cultivated in both soil culture and soilless culture in the same province, and carotenoid profiles and concentrations were similar, showing that both cultivations methods can be used.

Phytochemicals and quality characteristics of candied paprika (Capsicum annuumL.) during storage

Summary In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika (CRP) and three from candied orange paprika (COP) and candied yellow paprika (CYP). At 0-day storage, capsanthin and β-carotene in CRP were quantitatively analysed to 26.96 μg g−1 fw and 3.81 μg g−1 fw, zeaxanthin and β-carotene in COP were 9.35 μg g−1 fw and 4.16 μg g−1 fw, and lutein and β-carotene in CYP were 0.27 μg 100 g−1 fw and 0.70 μg 100 g−1 fw, respectively. After 42-days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14-days storage and maintained until 42-days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days.

파프리카즙을 첨가한 캐슈드레싱의 품질 및 관능특성

ABSTRACT The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61∼4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5∼36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45∼72.23), and a value of dressing added with red paprika juice (9.81∼10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cash-ew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew add-ed with paprika juice will be utilized as a healthy dressing.

Inhibitory effects ofCapsicum annuumL. water extracts on lipoprotein lipase activity in 3T3-L1 cells

Obesity, an intractable metabolic disease, currently has no medical treatment without side effects, so studies have been actively carried out to find natural compounds that have anti-obesity activity with minimum side effects. In this study, the anti-obesity effects of water extracts of seven Capsicum annuum L. varieties being Putgochu (Pca), Oyee gochu (Oca), Kwari putgochu (Kca), Green pepper (Gca), Yellow paprika (Yca), Red paprika (Rca) and Cheongyang gochu (Cca), were examined through the evaluation of lipoprotein lipase (LPL) mRNA expression level in 3T3-L1 cells (mouse pre-adipocytes). After capsaicin elimination by chloroform defatting, freeze-dried powder of Cca was treated to 3T3-L1 cells and anti-obesity effects were examined by determining the LPL mRNA level using the RT-PCR method. Of the primary fractions, only proven fractions underwent secondary and tertiary refractionating to determine anti-obesity effects. From seven different Capsicum annuum L., there was a significant decrease of the LPL mRNA expression level of 50.9% in Cca treatment compared to the control group. A significant decrease of the LPL mRNA expression level was shown in primary fractions (Fr) 5 (36.2% decrease) and 6 (30.5% decrease) of the Cca water extracts. Due to the impurities checked by UPLC chromatography, Fr 5 and 6 were refractionated to determine the LPL mRNA expression level. Treatment of Fr 6-6 (35.8% decrease) and Fr 5-6 (35.3% decrease) showed a significant decrease in the LPL mRNA expression level. When analyzed using UPLC, major compounds of Fr 6-6 and Fr 5-6 were very similar. Subsequently, we refractionated Fr 6-6 and Fr 5-6 to isolate the major peak for structure elucidation. Treatment of Fr 5-6-1 (26.6% decrease) and Fr 6-6-1 (29.7% decrease) showed a significant decrease in the LPL mRNA expression level. Consequently, the fractions may have a possibility to ameliorate obesity through the decrease of the LPL mRNA expression level.

Extraction and characterization of some natural plant pigments

Antioxidant activities, total polyphenols and flavonoids, and antimicrobial effects in some plant pigments were determined in order to use these natural materials for cosmetics. The DPPH (1,1-diphenyl-2-picryl hydrazyl radical scavenging activity, % of control at maximum plants extract concentrations of 2500mg/L) in the thirteen natural plant pigments (black rice, purple sweet potato, yellow bitter melon, yellow paprika, red cabbage, yellow gardenia, blue gardenia, Chinese foxglove, mulberry leave, onion peel, grape peel, mulberry and red beet) ranged from 88.9% for red cabbage to 18.0% for blue gardenia. The highest total polyphenol content (404.2μg/ml) was measured in the onion peel pigment, and the lowest was in Chinese foxglove pigment (11.4μg/ml). The red cabbage had the highest total flavonoid amount which was 95.5μg/ml. The antimicrobial activities of the natural plant pigments were evaluated using the agar diffusion method. Most of the natural pigments for Bacillus subtilis, Micrococcus luteus, Escherichia coli, and Vibrio parahaemolyticus showed the clear zone formation of growth inhibition. Purple sweet potato, mulberry, mulberry leaf, grape peel, and blue gardenia showed high antimicrobial activities. These findings suggest that the pigments derived from natural plants had high biological activities, and exhibited different properties depending on each kind of pigments. Therefore these plant resources, having active functional components, can be used as excellent materials for natural cosmetics and food supplements.

Analytical Methods for Enzyme and DPPH Radical Scavenging Activities of Natural Pigments from Some Plants

The enzyme activities in different fractions of Dioscorea japonica Thunb. and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity in 15 natural plant pigments from black rice, purple sweet potato, yellow bitter melon, yellow paprika, red cabbage, yellow gardenia, blue gardenia, Chinese foxglove, mulberry leave, onion peel, grape peel, mulberry, red beet, gromwell, and cactus were determined. The antioxidant activity in the cosmetic composition of mulberry leaves, grape peel, mulberry, and red cabbage pigments was relatively high in comparison with all other studied plants. Enzyme activities in investigated plants were evaluated as superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX). The cosmetic composition of mulberry leaf pigment had the highest SOD enzyme activity of 67.1% while onion peel pigment showed the lowest SOD enzyme activity of 15.3%. The activity of CAT and APX from cosmetic composition of natural plant pigments has also been investigated. Both CAT and APX showed higher values in the cactus, mulberry, and red cabbage cosmetic compositions in comparison with other plant pigments. The cosmetic composition in EtOAc extract of D. japonica Thunb. had the highest SOD enzyme activity while the BuOH and EtOH extracts were comparatively low. CAT and APX activities showed significantly high values in EtOH and EtOAc extracts. The antioxidant enzyme activities of D. japonica Thunb. differ significantly in different plant pigments during their extraction. In conclusion, we showed that the plant pigments and D. japonica Thunb. had the potent biological activities. Therefore, these plant resources having anti-aging components could be good materials for development of source of natural cosmetics.

Isolation and purification of acid‐labile carotenoid 5,6‐epoxides on modified silica gels

The acid-labile carotenoid 5,6-epoxides occur in all green plants and in most fruits, but their isolation or purification is complicated and expensive because they decompose on normal silica gels. Alkaline stationary phases in open column chromatography (OCC) have low capacities, which makes them unsuitable for preparative scale. To find a simple high-capacity stationary phase for OCC that does not induce transformations of acid-labile compounds. Commercially available silica gel was treated with aqueous sodium bicarbonate solution to neutralise its slightly acidic character, and was then washed and dried. The effect of the treated gel (named silica-9) on violaxanthin was studied. The modified gel was also applied to the OCC of different complex natural extracts (maple leaves and fruits of yellow paprika). Carotenoids were examined by HPLC-PAD both before and after chromatography on the modified gel. Violaxanthin decomposed rapidly on normal silica gels but not on the modified gel. Chromatography of plant extracts showed that the modified gel had a similar capacity to the untreated gel but did not effect epoxy-carotenoids, which could be separated or enriched readily on a large scale. The modified gel does not induce any transformation or decomposition of epoxy-carotenoids but still exhibits a high capacity, suggesting that it can be used in preparative organic chemistry as an additional and convenient tool in the OCC for the separation of other acid-labile compounds.