6,927
Views
12
CrossRef citations to date
0
Altmetric
Original Articles

Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra

Caracterización y evaluación de algunas propiedades de oleorresina de Capsicum annuum var. cacho de cabra

&
Pages 344-351 | Received 17 Jun 2016, Accepted 29 Oct 2016, Published online: 08 Dec 2016

References

  • Amarowicz, R. (2014). Antioxidant activity of peppers. European Journal of Lipid Science and Technology, 116, 237–239. doi:10.1002/ejlt.v116.3
  • Arjona, M., Amaya, S., Iriarte, A., García, V., Carabajal, D., & Sosa, B. (2002). Efecto del sistema de secado en el color y rendimiento de la oleorresina de pimentón en la variedad Capsicum annuum Trompa de elefante. Congreso Regional de Ciencia y Tecnología NOA. Catamarca: Universidad Nacional de Catamarca.
  • Bosland, P.W., & Votava, E.J. (2000). Pepper: Vegetable and spice capsicum. London: CAB Publishing.
  • Caris-Veyrat, C. (2008). Antioxidant and prooxidant actions and stabilities of carotenoids in vitro and in vivo and carotenoid oxidation products. In C. Socaciu (Ed.), Food colorants, chemical and functional properties. New York, NY: CRC Press.
  • Carvalho, A.V., de Andrade-Mattietto, R., Oliveira-Rios, A., de Almeida, R., Moresco, K., & de Souza- Oliveira, T. (2015). Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes. Journal of Food Science and Technology, 52, 7457–7464. doi:10.1007/s13197-015-1833-0
  • Catchpole, O.J., Grey, J.B., Perry, N.B., Burgess, E.J., Redmond, W.A., & Porter, N.G. (2003). Extraction of chili, black pepper, and ginger with near-critical CO2, propane, and dimethyl ether: analysis of the extracts by quantitative nuclear magnetic resonance. Journal of Agricultural and Food Chemistry, 51, 4853–4860. doi:10.1021/jf0301246
  • Celis-Cofré, D., Azócar, M.I., Enrione, J., Páez, M., & Matiacevich, S. (2012). Influence of glassy or rubbery state on the antimicrobial activity of chitosan-gelatin films. Journal of Food Research, 1, 184–193. doi:10.5539/jfr.v1n4p184
  • Deepa, N., Kaura, C., George, B., Singh, B., & Kapoor, H. (2007). Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT - Food Science and Technology, 40, 121–129. doi:10.1016/j.lwt.2005.09.016
  • Dong, M.W. (2000). How hot is that pepper? Quantifying capsaicinoids with chromatography. Today’s Chemist at Work, 9, 17–20.
  • Dorantes, L., Colmenero, R., Hernandez, H., Mota, L., Jaramillo, M.E., Fernandez, E., & Solano, C. (2000). Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts. International Journal of Food Microbiology, 57, 125–128. doi:10.1016/S0168-1605(00)00216-6
  • Duarte, C., Moldão-Martins, M., Gouveia, A.F., Beirão Da Costa, S., Leitão, A.E., & Bernardo-Gil, M.G. (2004). Supercritical fluid extraction of red pepper (Capsicum frutescens L.). The Journal of Supercritical Fluids, 30, 155–161. doi:10.1016/j.supflu.2003.07.001
  • El Ksibi, I., Slama, R.B., Faidi, K., Ticha, M.B., & M’henni, M.F. (2015). Mixture approach for optimizing the recovery of colored phenolics from red pepper (Capsicum annum L.) by products as potential source of natural dye and assessment of its antimicrobial activity. Industrial Crops and Products, 70, 34–40. doi:10.1016/j.indcrop.2015.03.017
  • Estrada, B., Bernal, M.A., Díaz, J., Pomar, F., & Merino, F. (2000). Fruit development in Capsicum annuum: Changes in capsaicin, lignin, free phenolics, and peroxidase patterns. Journal of Agricultural and Food Chemistry, 48, 6234–6239. doi:10.1021/jf000190x
  • Fernández-Ronco, M.P., Ortega-Noblejas, C., Gracia, I., De Lucas, A., García, M.T., & Rodríguez, J.F. (2010). Supercritical fluid fractionation of liquid oleoresin Capsicum: Statistical analysis and solubility parameters. The Journal of Supercritical Fluids, 54, 22–29. doi:10.1016/j.supflu.2010.03.011
  • Fernández-Trujillo, J.P. (2007). Extracción convencional de oleorresina de pimentón dulce y picante I. Generalidades, composición, proceso e innovaciones y aplicaciones. Grasas y Aceites, 58, 252–253.
  • Gang, H.-M., Park, H.-S., Rhim, T.-J., & Kwon, K.-R. (2008). A study on the comparison of antioxidant effects between hot pepper extract and capsaicin. Journal of Pharmacopuncture, 11, 109–118. doi:10.3831/KPI.2008.11.1.109
  • Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C., & Dugo, G. (2013). Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chemistry, 140, 794–802. doi:10.1016/j.foodchem.2012.09.060
  • González, C., Merino, D., & Leonelli, G. (2005). Caracterización y evaluación de la producción de semilla orgánica de ají (Capsicum annuum L.) y determinación de la calidad organoléptica del merkén, en comunidades mapuche de la IX Región, Chile. Simiente, 75, 3–4.
  • Hayman, M., & Kam, P. (2008). Capsaicin: A review of its pharmacology and clinical applications. Current Anaesthesia & Critical Care, 19, 338–343. doi:10.1016/j.cacc.2008.07.003
  • Henderson, D.E., Slickman, A.M., & Henderson, S.K. (1999). Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: A comparative study against BHT and melatonin. Journal of Agricultural and Food Chemistry, 47, 2563–2570. doi:10.1021/jf980949t
  • Kittisakulnam, S., Saetae, D., & Suntornsuk, W. (2016). Antioxidant and antibacterial activities of spices traditionally used in fermented meat products. Journal of Food Processing and Preservation. doi:10.1111/jfpp.13004
  • Koffi-Nevry, R., Kouassi, K., Nanga, Z., Koussémon, M., & Loukou, G. (2012). Antibacterial activity of two bell pepper extracts: capsicum annuum L. and Capsicum frutescens. International Journal of Food Properties, 15, 961–971. doi:10.1080/10942912.2010.509896
  • Maksimova, V., Koleva, L., Ruskovska, T., Cvetanovska, A., & Gulaboski, R. (2014). Antioxidative effect of capsicum oleoresins compared with pure capsaicin. Journal of Pharmacy, 4, 44–48.
  • Márkus, F., Daood, H.G., Kapitány, J., & Biacs, P.A. (1999). Change in the carotenoid and antioxidant content of spice red pepper (Paprika) as a function of ripening and some technological factors. Journal of Agricultural and Food Chemistry, 47, 100–107. doi:10.1021/jf980485z
  • Matiacevich, S., Silva, P., Osorio, F., & Enrione, J. (2012). Evaluation of blueberry color during storage using image analysis. In J.L. Caivano & M.P. Buera (Eds.), Color in food: Technological and psychophysical aspects. Buenos Aires: CRC Press. doi:10.1201/b11878-26
  • Molina-Torres, J., Garcı́a-Chávez, A., & Ramı́rez-Chávez, E. (1999). Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: Affinin and capsaicin. Journal of Ethnopharmacology, 64, 241–248. doi:10.1016/S0378-8741(98)00134-2
  • Nascimento, P.L., Nascimento, T.C., Ramos, N.S., Silva, G.R., Gomes, J.E.G., Falcão, R.E., … Silva, T. (2014). Quantification, antioxidant and antimicrobial activity of phenolics isolated from different extracts of Capsicum frutescens (Pimenta Malagueta). Molecules, 19, 5434–5447. doi:10.3390/molecules19045434
  • Okada, Y., Tanaka, K., Sato, E., & Okajima, H. (2010). Kinetics and antioxidative sites of capsaicin in homogeneous solution. Journal of the American Oil Chemists’ Society, 87, 1397–1405. doi:10.1007/s11746-010-1628-4
  • Park, P., Kim, E., & Chu, K. (2007). Chemical disruption of yeast cells for the isolation of carotenoid pigments. Separation and Purification Technology, 53, 148–152. doi:10.1016/j.seppur.2006.06.026
  • Pedreschi, F., León, J., Mery, D., & Moyano, P. (2006). Development of a computer vision system to measure the color of potato chips. Food Research International, 39, 1092–1098. doi:10.1016/j.foodres.2006.03.009
  • Pérez-Gálvez, A., Jarén-Galán, M., & Mínguez-Mosquera, I. (2006). Processing of red pepper fruits (Capsicum annuum L.) for production of paprika and paprika oleoresin. Handbook of Fruits and Fruits Processing, 30, 565–579.
  • Perry, L., Dickau, R., Zarrillo, S., Holst, I., Pearsall, D.M., Piperno, D.R., … Zeidler, J.A. (2007). Starch fossils and the domestication and dispersal of chili peppers (Capsicum spp. L.) in the Americas. Science, 315, 986–988. doi:10.1126/science.1136914
  • Perva-Uzunalić, A., Škerget, M., Weinreich, B., & Knez, Ž. (2004). Extraction of chilli pepper (var. Byedige) with supercritical CO2: Effect of pressure and temperature on capsaicinoid and color extraction efficiency. Food Chemistry, 87, 51–58. doi:10.1016/j.foodchem.2003.10.016
  • Pino, J., Gonzalez, M., Ceballos, L., Centurionyah, A.R., Trujillo-Aguirre, J., Latournerie-Moreno, L., & Sauri-Duch, E. (2007). Characterization of total capsaicinoids, color and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan. Food Chemistry, 104, 1682–1686. doi:10.1016/j.foodchem.2006.12.067
  • Restrepo, M. (2007). Oleorresinas de Capsicum en la industria alimentaria. Revista Lasallista de Investigación, 3, 43–47.
  • Singh, H., Fairs, G., & Syarhabil, M. (2011, June 4–5). Antifungal activity of Capsicum frutescens and Zingiber officinale against key post-harvest pathogens in citrus. In International Conference on Biomedical Engineering and Technology IPCBEE vol. 11, Kuala Lumpur. Singapore: IACSIT Press.
  • Soumya, S.L., & Nair, B. (2012). Antifungal efficacy of Capsicum frutescens L. extract against some prevalent fungal strains associated with groundnut storage. Journal of Agricultural Technology, 8, 739–750.
  • Surassmo, S., Min, S.-G., Bejrapha, P., & Choi, M.-J. (2010). Effects of surfactants on the physical properties of capsicum oleoresin-loaded nanocapsules formulated through the emulsion-diffusion method. Food Research International, 43, 8–17. doi:10.1016/j.foodres.2009.07.008
  • Topuz, A., & Ozdemir, F. (2007). Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. Journal of Food Composition and Analysis, 20, 596–602. doi:10.1016/j.jfca.2007.03.007
  • Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., & Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, color and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117, 647–653. doi:10.1016/j.foodchem.2009.04.066
  • Wang, J., Dong, X., Chen, S., & Lou, J. (2013). Microencapsulation of capsaicin by solvent evaporation method and thermal stability study of microcapsules. Colloid Journal, 75, 26–33. doi:10.1134/S1061933X13010134
  • Wang, J., & Sihao, C. (2010). Preparation and characterization of microcapsules containing capsaicin. Journal of Applied Polymer Science, 116, 2234–2241.
  • Zhu, Y., Zhang, J., Zheng, Q., Wang, M., Deng, W., Li, Q. … Yu, J. (2015). In vitro and in vivo evaluation of capsaicin-loaded microemulsion for enhanced oral bioavailability. Journal of the Science of Food and Agriculture, 95, 2678–2685. doi:10.1002/jsfa.2015.95.issue-13
  • Zimmer, A.R., Leonardi, B., Miron, D., Schapoval, E., Rodrigues de Oliveira, J., & Gosmann, G. (2012). Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach. Journal of Ethnopharmacology, 139, 228–233. doi:10.1016/j.jep.2011.11.005
  • Zúñiga, O.C., Jiménez, F.G., & Gordillo, R.M. (2005). Comparative study of carotenoid composition in three Mexican varieties of Capsicum annuum L. Food Chemistry, 90, 109–114. doi:10.1016/j.foodchem.2004.03.032