Literature DB >> 11853514

Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption.

Petra Kirschbaum-Titze1, Constanze Hiepler, Erika Mueller-Seitz, Michael Petz.   

Abstract

The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10% of the starting value when cells were disrupted by homogenization. This decrease was not observed in fruits that were carefully cut into halves. The analysis of one half made it possible to determine the reference content at time zero for the second half. A much lower decrease was observed when minced fruits were stored under nitrogen, whereas storage under oxygen resulted in considerable losses of capsaicinoids, indicating oxidative processes as a cause for the decrease of capsaicinoid content.

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Year:  2002        PMID： 11853514     DOI： 10.1021/jf010527a

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  8 in total

1.  A low-pungency S3212 genotype of Capsicum frutescens caused by a mutation in the putative aminotransferase (p-AMT) gene.

Authors:  Young-Jun Park; Tomotaro Nishikawa; Mineo Minami; Kazuhiro Nemoto; Tomohiro Iwasaki; Kenichi Matsushima
Journal:  Mol Genet Genomics       Date:  2015-06-06       Impact factor: 3.291

Review 2.  The genus Capsicum: a phytochemical review of bioactive secondary metabolites.

Authors:  A S Antonio; L S M Wiedemann; V F Veiga Junior
Journal:  RSC Adv       Date:  2018-07-19       Impact factor: 4.036

Review 3.  Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids.

Authors:  Gaber El-Saber Batiha; Ali Alqahtani; Oluwafemi Adeleke Ojo; Hazem M Shaheen; Lamiaa Wasef; Mahmoud Elzeiny; Mahmoud Ismail; Mahmoud Shalaby; Toshihiro Murata; Adrian Zaragoza-Bastida; Nallely Rivero-Perez; Amany Magdy Beshbishy; Keneth Iceland Kasozi; Philippe Jeandet; Helal F Hetta
Journal:  Int J Mol Sci       Date:  2020-07-22       Impact factor: 5.923

Review 4.  Biomedical and Antioxidant Potentialities in Chilli: Perspectives and Way Forward.

Authors:  Solanki Bal; Amit Baran Sharangi; Tarun Kumar Upadhyay; Fahad Khan; Pratibha Pandey; Samra Siddiqui; Mohd Saeed; Hae-Jeung Lee; Dharmendra K Yadav
Journal:  Molecules       Date:  2022-09-27       Impact factor: 4.927

5.  Optimization of simultaneous ultrasonic-assisted extraction of water-soluble and fat-soluble characteristic constituents from Forsythiae Fructus Using response surface methodology and high-performance liquid chromatography.

Authors:  Yong-Gang Xia; Bing-You Yang; Jun Liang; Di Wang; Qi Yang; Hai-Xue Kuang
Journal:  Pharmacogn Mag       Date:  2014-07       Impact factor: 1.085

6.  Targeted UHPLC-HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes.

Authors:  Sergio Barbosa; Javier Saurina; Lluís Puignou; Oscar Núñez
Journal:  Molecules       Date:  2020-04-01       Impact factor: 4.411

7.  Integrative Analysis of the Metabolome and Transcriptome of a Cultivated Pepper and Its Wild Progenitor Chiltepin (Capsicum annuum L. var. glabriusculum) Revealed the Loss of Pungency During Capsicum Domestication.

Authors:  Bipei Zhang; Fang Hu; Xiaotao Cai; Jiaowen Cheng; Ying Zhang; Hui Lin; Kailin Hu; Zhiming Wu
Journal:  Front Plant Sci       Date:  2022-01-05       Impact factor: 5.753

Review 8.  Extraction, bioavailability, and bioefficacy of capsaicinoids.

Authors:  Muwen Lu; Chi-Tang Ho; Qingrong Huang
Journal:  J Food Drug Anal       Date:  2016-12-09       Impact factor: 6.157
  8 in total

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