FOOD CHEMISTRY
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2023
·
IF 8.8
Yiwen Zhu,Xiang Li,Shui Jiang,Yin Zhang,Lihua Zhang,Yuan Liu
The pungency and flavor experience of peppers determines their economic benefits and consumption; thus, a systematic sensory evaluation of peppers is essential to monitor their production. Here the Scoville heat units (SHUs) of powders and oils of seven commercial peppers in China (i.e., Indian, Erjintiao, Shizhuhong, Zidantou, Xinyidai, Mantianxing and Denglong) were derived based on concentrations of capsaicin and dihydrocapsaicin. Then, the pungency and sensory profiles of pepper products were investigated by 11 trained panelists. The potential indicators for predicting perceived pungency in peppers were found based on correlation analysis. The Indian pepper stood out for its highest SHU (85909), bright redness, peppery, and bitterness, but lacked herb/woody flavor. But other species had more varied flavor profiles and gentler mouth-feelings. SHU and capsaicin were more recommended in predicting the perceived pungency in pepper powder and pepper oil. This study offers a framework for evaluating the sensory characteristics of pepper products.
研究领域:
食品科学
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感官评价
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化学
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农业
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 10
·1478
·
IF 4.7
Bingyu Zheng,Yida Wu,Yong Wang,Ying Li
Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.
研究领域:
食品科学
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化学工程
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营养学
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DOI
高影响因子
Food Analytical Methods
·
2022
·Vol. 16
·期 2
·318-329
·
IF 3.498
Yun Ning,Lu Chaoqun,Sun Tian,Xu Baocai,Song Yushen,Zong Zibing,Chen Kangwen,Huang Ganhui,Chen Xingguang,Gu Qianhui
Red pepper oil is a kind of condiment used in food factories, and its spicy degree can be reflected by the content of capsaicin. However, the classification method of red pepper oil is too subjective to be applied in food factories. In our work, a sensitivity electrochemical sensor for detecting capsaicin was constructed based on the glassy carbon electrode (GCE) modified with β-cyclodextrin (β-CD) assisted reduced graphene oxide (rGO). The results showed that the introduction of β-CD made rGO more dispersed, increasing the electrochemical active surface area of β-CD/rGO, thus improving the charge transfer rate. Furthermore, polycyclodextrin with selective recognition ability was dispersed on the surface of rGO, providing the possibility of capsaicin enrichment on the surface of the sensor. Based on these reasons, the sensor had a lower detection limit (0.05 μg/mL), and acceptable stability and anti-interference. Most importantly, β-CD/rGO/GCE displayed a satisfactory recovery rate (94.83 ~ 115.75%) in the detection of red pepper oil, and there was no statistical significance difference between this method and the LC–MS method.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Ping Qi,Zhihao Lin,Jiaxu Li,ChengLong Wang,WeiWei Meng,Hong Hong,Xuewu Zhang
In this work, a simple, rapid and sensitive analytical method for the determination of rhodamine B in chili-containing foodstuffs is described. The dye is extracted from samples with methanol and analysed without further cleanup procedure by high-performance liquid chromatography (HPLC) coupled to fluorescence detection (FLD). The influence of matrix fluorescent compounds (capsaicin and dihydrocapsaicin) on the analysis was overcome by the optimisation of mobile-phase composition. The limit of determination (LOD) and limit of quantification (LOQ) were 3.7 and 10 μg/kg, respectively. Validation data show a good repeatability and within-lab reproducibility with relative standard deviations <10%. The overall recoveries are in the range of 98–103% in chili powder and in the range of 87–100% in chili oil depending on the concentration of rhodamine B in foodstuffs. This method is suitable for the routine analysis of rhodamine B due to its sensitivity, simplicity, reasonable time and cost.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2014
·Vol. 38
·期 1
·100-107
·
IF 2.594
Xiuli Ma,Wenhua Ji,Lingxiao Chen,Xiao Wang,Jianhua Liu,Xueyong Wang
In this work, dummy molecularly imprinted polymers with high selectivity and affinity to capsaicin and dihydrocapsaicin are designed using N -vanillylnonanamide as a dummy template. The performance of dummy molecularly imprinted polymers and nonimprinted polymers was evaluated using adsorption isotherms, adsorption kinetics, and selective recognition capacity. Dummy molecularly imprinted polymers were found to exhibit good site accessibility, taking just 20 min to achieve adsorption equilibrium; they were also highly selective toward capsaicin and dihydrocapsaicin. We successfully used dummy molecularly imprinted polymers as a specific sorbent for selectively enriching capsaicin and dihydrocapsaicin from chili pepper samples. In a scaled-up experiment, the selective recovery of capsaicinoids was calculated to be 77.8% using solid-phase extraction. To the best of our knowledge, this is the first example of the use of N -vanillylnonanamide as a dummy template in molecularly imprinted polymers to simultaneously enrich capsaicin and dihydrocapsaicin.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY
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2022
·
IF 1.193
Jia-Li ZHANG,Fei MA,Chuan-Yun ZHA,Qing-Qing YANG,Qi ZHANG,Wen ZHANG,Pei-Wu LI,Xia SUN
Capsaicinoids content as a basis for the evaluation of spicy taste has attracted much attention. Antibody, as an important component of immunoassay, plays an important role in the detection of capsaicinoids levels. The molecular structure of the hapten is the key factor affecting the quality of small molecule antibodies. In our study, six capsaicinoids haptens were selected with different junction arm of length and structure to analyzed immune effect by geometric structure and electrostatic potential (ESP). Among them, three haptens were capsaicinoids structural analogues, and others were designed and synthesized. The results showed that the retention of amide bond (–NH–CO–) and hydroxyl group in the benzene ring of capsaicinoids hapten as well as rigid spacer arm that linked proteins to hapten had a positive effect on the affinity of the antibody. It provided a theoretical basis for rapid screening of small molecular substance haptens. To test our hypothesis, four kinds of haptens were used to synthesize antigens and immunize animals. Comparing 28 antiserum/coating conjugates combinations tested by indirect competitive enzyme-linked immunosorbent assay (icELISA) method for capsaicinoids (i.e., capsaicin and dihydrocapsaicin), the homologous combination of Pa-B2/OVA-hapten B had been shown to be most suitable for the determination of capsaicin and dihydrocapsaicin, which was consistent with the ESP analysis. In short, ESP analysis can speed up haptens screening and reduce the workload while producing high-quality antibodies. Thus, an icELISA based on hapten B polyclonal antibody was developed with IC 50 value of 0.36 μg mL −1 and the limit of detections (LODs) of 20 µg kg −1 in spicy food samples. Moreover, these results were also validated by high performance liquid chromatography (HPLC), and showed good agreements.
研究领域:
免疫学
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分析化学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
CROP PROTECTION
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2011
·
IF 1.517
B. Sarath Babu,S.R. Pandravada,R.D.V.J. Prasada Rao,K. Anitha,S.K. Chakrabarty,K.S. Varaprasad
Today India is the main producer of peppers especially the hot peppers , albeit mostly for domestic use. The thrips and mites, and the virus diseases transmitted by them along with fungal diseases like fruit rot, powdery mildew , bacterial wilt and leaf spots are the limiting factors in pepper productivity. The solution for managing these pests on a sustained basis exists in adopting eco-friendly approaches like using resistant cultivars. Fortunately huge natural genetic diversity exists in pepper and therefore, essential research efforts in finding out resistant sources and their utilization have been by and large dynamic and successful. Despite continuous scientific efforts there is a dire need for new cultivars with resistant traits for various pests suitable to varied climatic conditions, consumption and quality preferences all over the world. Efforts need to be intensified to find out useful genetic material and to introduce genes of resistance against insects, fungal and virus diseases into commercial cultivars. Genetic resources that have been used intensively in pepper breeding are for developing sweet peppers, hot peppers, bell peppers in various shapes, sizes and colors. Germplasm repositories at the World Vegetable Research Center (AVRDC) and United States Department of Agriculture (USDA) do possess number of genotypes resistant to insect pests , nematode, fungi, bacteria and virus diseases. At AVRDC resistant genotypes originating from several pepper growing countries to most virus diseases like Tobacco mosaic virus , Cucumber mosaic virus , Pepper veinal mottle virus , Chilli veinal mottle virus , Peanut bud necrosis virus etc., were identified from its rich pepper diversity. Exploitation of rich genetic diversity resulted in the development of new cultivars encompassing resistance to various pests and good agronomical traits. This has eventually resulted in meeting the demanding situations of diverse domestic as well as global production requirements. The chile database ( Chile Database, 2010 ) highlights the exemplary utilization of germplasm and development of large number of cultivars and hybrids resistant to most diseases and nematodes around the world. This paper also depicts information on Indian sources of resistance to thrips, mites, leaf curl complex, nematodes and diseases, while presenting the scope for exploitation of diversity available in the Indian National Gene Bank and other repositories all over the world. An attempt is also made to identify the gaps in the genetic diversity and cultivars against the biotic constraints and the augmentation efforts required to be initiated toward enrichment of the gene pool for domestic as well as global use.
研究领域:
植物学
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遗传学
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农业科学
✓ 已验证
DOI
高影响因子
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
·
2019
·
IF 2.87
Jiang Zhu,Kai Tian,Christopher A. Reilly,Xinghui Qiu
Helicoverpa armigera and H. assulta are two of the few insects that can feed on hot pepper fruits. Capsaicin and dihydrocapsaicin ( i.e. , capsaicinoids) are the principal pungent compounds in hot peppers. To explore possible molecular mechanisms of adaptation that allow these two species to consume capsaicinoids, the capacity of the three detoxification tissues (fat body, midgut, and Malpighian tubule) of the two pests, to metabolically degrade capsaicin and dihydrocapsaicin, was compared. The results showed that capsaicin and dihydrocapsaicin were metabolized by crude enzyme preparations from all three tissues of the two pests. Five metabolites of capsaicin, and five metabolites of dihydrocapsaicin were identified. Tissue and species differences in the degree of capsaicin and dihydrocapsaicin metabolism were observed. The specialist H. assulta had an overall greater capacity to degrade the capsaicinoids compared to the generalist H. armigera. Further, the midgut was the most significant contributor to capsaicinoid metabolism. The notably high specific activity in Malpighian tubules of H. armigera also further highlights the significance of this organ in xenobiotic detoxification. Alkyl hydroxylation and dehydrogenation were the main pathways for the oxidative biotransformation of both capsaicin and dihydrocapsaicin by cytochrome P450s. This study provides evidence that enhanced metabolic decomposition of capsaicinoids may be an adaptation explaining dietary preferences for Capsicum fruits by these two pests.
研究领域:
昆虫学
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植物化学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
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2024
·
IF 12.2
Jianbo Jiang,Jichang Wen,Ruijia Yang,Haixia Yang,Shikai Yang
Long-term mining activities in the mercury-thallium mining area of Lanmuchang, southwestern China, resulting in contamination of surrounding soils with complex toxic elements such as Tl, As, Sb, Hg, and Cd. While manure aids in pollution control and soil fertilization, its impact on Tl bioavailability in soil remains incompletely understood. This study explored the physiological changes and Tl accumulation in Capsicum annuum under combined pollution stress and application of livestock and poultry manure near the Lanmuchang mining area. The results showed that chicken manure promoted Tl accumulation in Capsicum annuum , whereas pig and cattle manure inhibited it, with pig manure exhibiting the strongest inhibitory effect. Both pig and cattle manure reduced the transpiration rate of Capsicum annuum , which decreased the driving force for Tl transport to the plant's upper parts. Additionally, manure increased organic acid secretion in Capsicum annuum roots and decreased soil Eh. This led to a reduction in Tl 3+ to the more stable Tl + , which decreased the content of exchangeable Tl form and its activity. Pig manure significantly reduced Tl content in stems, leaves, and fruits by increasing the area of the Casparian bands in Capsicum annuum roots, which hindered Tl accumulation. In contrast, chicken manure had the opposite effect. The findings of this study provide important theoretical support for scientifically guiding agricultural production safety in areas contaminated with the heavy metal Tl.
研究领域:
环境科学
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植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POLYMER TESTING
·
2021
·
IF 4.282
Xuechao Wang,Haibing Wei,Hongmei Xu,Xueliang Li,Guobing Zhang,Sheng Cheng,Chenxi Wang,Gang Ruan,Yiyang Zhou,Yunsheng Ding
A repellent for rats named DC has been successfully synthesized from natural capsaicin and 9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxide (DOPO) via a one-pot procedure. The chemical structure of obtained DC is confirmed by Fourier transform infrared (FTIR), Raman and nuclear magnetic resonance (NMR). Then DC was incorporated into ethylene vinyl acetate copolymer (EVA) by blending, to endow EVA with rat proof property and present the advantage of non-lethal. The influence of DC on the structure and properties of EVA is investigated systematically by theoretical calculations and various measurements. Thermogravimetric analysis (TGA) reveals that the incorporation of 4 wt% DC into EVA can significantly enhance the char residue yield from 2.80 wt% to 6.84 wt%. In addition, limiting oxygen index (LOI) and the char residues analysis suggest that DC could facilitate the formation of char layers, resulting in the improvement of synergistic flame retardancy for EVA/DC compounds. This work provided novel insights into the preparation of highly efficient non-lethal repellent for rats and its potential application for polymer materials.
研究领域:
材料科学
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化学合成
·
生物学
✓ 已验证
产品关联
DOI
高影响因子
PEST MANAGEMENT SCIENCE
·
2023
·Vol. 79
·期 8
·2713-2724
·
IF 4.1
Lang Ming,Yuan-Wen Du,Ge-Ge Yuan,Qi Su,Xiao-Bing Shi,Huan Yu,Gong Chen
Background Herbivore-induced plant volatiles (HIPVs) are important self-defense outputs of pepper plants to resist insect pests. Ascoviruses are pathogenic to the larvae of most lepidopteran vegetable pests. However, whether Heliothis virescens ascovirus 3h (HvAV-3h)-infected Spodoptera litura larvae can change pepper leaf HIPVs is not well understood. RESULTS Spodoptera litura larvae preferred S. litura -infested leaves, and this preference was stronger with longer duration of S. litura infestation. In addition, S. litura larvae significantly chose pepper leaves damaged by HvAV-3h-infected S. litura over the healthy pepper leaves. Results also showed that S. litura larvae preferred leaves mechanically damaged and treated with oral secretions from HvAV-3h infected- S. litura larvae in a simulation test. We captured the volatiles emitted by leaves under six treatments. Results showed that the volatile profile changed with the different treatments. Testing of volatile blends, prepared to the proportion released showed that the blend from simulated HvAV-3h-infected S. litura larvae-damaged plants was the most attractive to S. litura larvae. Further, we also found that some of the compounds significantly attracted S. litura larvae at specific concentrations. CONCLUSION HvAV-3h-infected S. litura can alter the release of HIPVs in pepper plants and thus become more attractive to S. litura larvae. We speculate that this may be due to alterations in the concentration of some compounds (such as geranylacetone and prohydrojasmon) affecting the behavior of S. litura larvae. © 2023 Society of Chemical Industry.
研究领域:
植物学
·
昆虫学
·
生态学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMISTRY & BIODIVERSITY
·
2021
·Vol. 18
·期 4
·e2000910
·
IF 2.408
Bingbing Ma,Qianwen Wang,Bing-Nan Han,Haruo Ikeda,Chunfang Zhang,Lian-Hua Xu
Cytochrome P450 enzymes (P450s) are versatile biocatalysts, which insert a molecular oxygen into inactivated C−H bonds under mild conditions. CYP105D7 from Streptomyces avermitilis has been reported as a bacterial substrate-promiscuous P450 which catalyzes the hydroxylation of 1-deoxypentalenic acid, diclofenac, naringenin, compactin and steroids. In this study, CYP105D7 catalyzes hydroxylation, epoxidation and dehydrogenation of capsaicin, a pharmaceutical agent, revealing its functional diversity. The kinetic parameters of the CYP105D7 oxidation of capsaicin were determined as K m =311.60±87.30 μM and k cat =2.01±0.33 min −1 . In addition, we conducted molecular docking, mutagenesis and substrate binding analysis, indicating that Arg81 plays crucial role in the capsaicin binding and catalysis. To our best knowledge, this study presents the first report to illustrate that capsaicin can be catalyzed by prokaryotic P450s.
研究领域:
生物化学
·
药物代谢
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）