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1

Differences of capsaicinoids content in pericarp and paste of soft-flesh Capsicum spp. fruit

100%
Nowaczyk P., Nowaczyk L., Banach M., Krol I.
Folia Horticulturae
|
2006
|
tom 18
|
nr 2
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of donor plant treatment with 2,4-dichlorophenoxyacetic acid on the anther culture of hot Capsicum spp.

100%
Nowaczyk L., Nowaczyk P., Olszewska D., Niklas-Nowak A.
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
|
2015
|
tom 96
|
nr 1
3

Effect of 2-chloroethylphosphonic acid on phenylalanine ammonia-lyaseactivity and formation of capsaicinoids in placenta of hot pepper fruits

100%
Perucka I.
Acta Physiologiae Plantarum
|
1996
|
tom 18
|
nr 1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Capsaicinoids in hot pepper depending on fruit maturity stage and harvest date

84%
Buczkowska H., Dyduch J., Najda A.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2013
|
tom 12
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nr 6
The pharmacological and culinary usefulness of hot pepper fruits is determined, among others, by the content of capsaicinoids that give hot peppers a pungent burning taste. The content of these compounds in hot pepper is primarily determined by the genetic traits of a cultivar and is modified by various factors: weather conditions during the growing season, fertilization, harvest time, and fruit maturity stage. The aim of the present study was to evaluate the effect of fruit maturity stage: green fruits, fruits turning colour as well as physiologically mature fruits (red), and fruit harvest date: the first and third decade of September, on the content of capsaicinoids in four hot pepper cultivars: ‘Cyklon’, ‘Orkan’, ‘Rokita’, and ‘Bronowicka Ostra’. In this study, which was carried out in 2005 and 2006, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was measured by HPLC. The highest amount of capsaicinoids was obtained in the fruits of hot pepper that were harvested at the initial stage of maturity – in green fruits (on average 309 mg·kg⁻¹), compared to fruits turning red (258) and red fruits (250 mg·kg⁻¹). Peppers selected in the third decade of September contained more capsaicinoids (on average 301 mg·kg⁻¹) than those harvested in the first decade of this month (243 mg·kg⁻¹). Fruits of the evaluated cultivars differed in capsaicinoids content; on average it ranged from 212 (‘Cyklon’) to 326 mg·kg⁻¹ (‘Bronowicka Ostra’). In fruits of all the quantitative ratio of capsaicin to dihydrocapsaicin was at a similar level, ranging between 11.9 and 12.9. The capsaicinoids content in fruits of the investigated cultivars differed between years 2005 (302) and 2006 (243 mg·kg⁻¹).
5

Relationships between capsaicinoids in the soft-flesh genotypes of Capsicum spp.

84%
Nowaczyk L., Nowaczyk P., Banach-Szott M.
Herba Polonica
|
2009
|
tom 55
|
nr 3
185-192
The studies aimed at determining the levels and reciprocal proportions of capsaicinoids (capsaicin and dihydrocapsaicin) in the pericarp and puree obtained by the mechanical separation of the soft tissue from the inedible parts of fruits. The studied material involved a few lines, selected from the interspecies hybrid of Capsicum frutescens L. x C. annuum L., manifesting a soft-flesh tissue of pericarp in mature fruits. The quantitative estimation of capsaicinoids was conducted using HPLC. The capsaicin content in the studied lines ranged from 9 to 27 and from 20 to 387 mg. kg-1 in the pericarp and puree, respectively. For dihydrocapsaicin, the values ranged from 3 to 26 and from 6 to 155 mg. kg -1, respectively. Depending on the genotype group, the content of each of the compounds in the puree was 2.5- to about 10-fold higher than in the pericarp tissue. Both in the pericarp and in the puree the level of capsaicin was around 2.5-fold higher than that of dihydrocapsaicin.
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Accumulation of phenylpropanoids in green and red pepper fruits of semi-hot cultivars Capsicum annuum L.

67%
Materska M., Perucka I.
Acta Agrobotanica
|
2010
|
tom 63
|
nr 2
The aim of the present work was to determine differences in C and O glycosides of flavonoids, derivatives of phenolic acids, as well as capsaicinoid content in two semi-hot pepper cultivars, cv. Tornado and Tajfun. Fruits were harvested at the green and red maturity stages. Flavonoid and capsaicinoid fractions were isolated on Sep-Pak C18 cartridges with 40% and 70% methanol-water solutions, respectively. The chemical composition of both fractions was determined by HPLC method using standards of phenolic compounds obtained in the earlier work and the capsaicin standard. The flavonoid fraction contained glucose esters of phenolic acid, mainly ferulic and sinapic acid, as well as derivatives of flavonoids, quercetin, luteolin and apigenin, which occurred as O- and C- glycosides with glucose, rhamnose, and apiose. The capsaicinoid fraction contained mainly capsaicin and dihydrocapsaicin. It was found that in green fruits flavonoid O-glycosides were the predominant phenolics, while in red ones derivatives of phenolic acids. A higher loss of O-glycosides of flavonoids than of C-glycosides was observed during the maturation of the fruit of semi-hot pepper cultivars.
7

The effect of water plant extracts addition on the oxidative stability of meat products

67%
Wojciak K., Dolatowski Z., Okon A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
|
tom 10
|
nr 2
Background. Natural antioxidants extracted from plants have a lot of antioxidants catechins, epigallocatechins (green tea) rosmariquinone, rosmaridiphenol (rosemary), capsaicinoids (red pepper). They can be used as altematives to the synthetic antioxidants because of their equivalence or greater effect on inhibition of lipid oxidation and haem pigment (nitrosohemachrome) protection. The aim of the study was to compare the effect of addition of green tea extract, red pepper extract and rosemary extract while curing process on colour and lipid stability during refrigerated storage of meat products. Material and methods. The pork meat was ground (10 mm piate) and divided into four equal parts. To the first part (control sample - C) was added curring mixture in amount of 2.2% in a ratio of meat dissolved in water. To the rests of parts were added the same curring mixtures in the same proportion dissolved in 0.5% water plant extracts: green tea (GT), red pepper (P), rosemary (R) respectively. Ali samples were left at 4°C for 24 hours. After curing, samples were stuffed in casings and then heated in water until a final internal temperature of 70°C was reached. Ali samples were stored up to 30 days at 4°C. Analysis of acidity, oxidation - reduction potential, thiobarbituric acid reactive substances (TBARS), surface colour (Hunter L*, a* and b* values) were measured directly after production and after 10, 20 and 30 days of chilling storage. Results. The addition of the plant extracts (pepper, green tea, rosemary) to the pork meat samples does not change significantly acidity of the samples during chilling storage. Ali plants extracts effectively reduce lipid oxidation in cooked pork meat compared to the control. Pepper extract was effective in maintaining redness because of its reduction activity (low potential redox value in sample) and low TBARS values in sample during chilling storage. Conclusions. Addition of pepper extract and green tea extract in curing meat process helped with nitrosomyoglobin formation and curb prevention of metmyoglobin formation which stabilized the colour of product during chilling storage.
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