Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)
Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13...
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| Veröffentlicht in: | Journal of food science and technology 2017-06, Vol.54 (7), p.1999-2010 |
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| container_issue | 7 |
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| container_title | Journal of food science and technology |
| container_volume | 54 |
| creator | Sandoval-Castro, Claudia Jaqueline Valdez-Morales, Maribel Oomah, B. Dave Gutiérrez-Dorado, Roberto Medina-Godoy, Sergio Espinosa-Alonso, L. Gabriela |
| description | Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste. |
| doi_str_mv | 10.1007/s13197-017-2636-2 |
| format | Article |
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Dave ; Gutiérrez-Dorado, Roberto ; Medina-Godoy, Sergio ; Espinosa-Alonso, L. Gabriela</creator><creatorcontrib>Sandoval-Castro, Claudia Jaqueline ; Valdez-Morales, Maribel ; Oomah, B. Dave ; Gutiérrez-Dorado, Roberto ; Medina-Godoy, Sergio ; Espinosa-Alonso, L. Gabriela</creatorcontrib><description>Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-017-2636-2</identifier><identifier>PMID: 28720957</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Antioxidants ; Ascorbic acid ; Bioactive compounds ; Biocompatibility ; Byproducts ; Capsaicin ; Capsicum annuum ; Catechin ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cocoa ; Epicatechin ; Ethanol ; Food ; Food Science ; Food waste ; High-performance liquid chromatography ; Innovations ; Liquid chromatography ; Nutrition ; Original ; Original Article ; Peppers ; Phenols ; Rutin ; Vegetables</subject><ispartof>Journal of food science and technology, 2017-06, Vol.54 (7), p.1999-2010</ispartof><rights>Association of Food Scientists & Technologists (India) 2017</rights><rights>Journal of Food Science and Technology is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3852-dba35fecfd6556ff71064f8b80012f5cd2c65517ac01f0f3042d39aaf47316113</citedby><cites>FETCH-LOGICAL-c3852-dba35fecfd6556ff71064f8b80012f5cd2c65517ac01f0f3042d39aaf47316113</cites><orcidid>0000-0002-4926-9268</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5495727/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5495727/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,315,728,781,785,886,27929,27930,41493,42562,51324,53796,53798</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28720957$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sandoval-Castro, Claudia Jaqueline</creatorcontrib><creatorcontrib>Valdez-Morales, Maribel</creatorcontrib><creatorcontrib>Oomah, B. Dave</creatorcontrib><creatorcontrib>Gutiérrez-Dorado, Roberto</creatorcontrib><creatorcontrib>Medina-Godoy, Sergio</creatorcontrib><creatorcontrib>Espinosa-Alonso, L. Gabriela</creatorcontrib><title>Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.</description><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Bioactive compounds</subject><subject>Biocompatibility</subject><subject>Byproducts</subject><subject>Capsaicin</subject><subject>Capsicum annuum</subject><subject>Catechin</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cocoa</subject><subject>Epicatechin</subject><subject>Ethanol</subject><subject>Food</subject><subject>Food Science</subject><subject>Food waste</subject><subject>High-performance liquid chromatography</subject><subject>Innovations</subject><subject>Liquid chromatography</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Peppers</subject><subject>Phenols</subject><subject>Rutin</subject><subject>Vegetables</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kd1uFSEUhYnR2Kb2AbwxJN7Ui9ENDMPMjYme1L808UavCYefSjMDCEPjeSyfoS8m9RybaiIJ2STr2ws2C6GnBF4SAPGqEEYm0QERHR3Y0NEH6BgmwbuxB_qwnYHSjhDOj9BpKVfQFqNipPAYHdFRUJi4OEbxrY9Kr_7aYh2XFGswBatg2l59_OFNq_g34Ncd9gEXrWZjDf6kZpXszc-Ik03J5qaZWtbs1Yy3u5SjqXrFZxuVitd1aX6h1uXFE_TIqbnY00M9QV_fnX_ZfOguPr__uHlz0Wk2ctqZrWLcWe3MwPngnCAw9G7cjgCEOq4N1U0gQmkgDhyDnho2KeV6wchACDtBr_e-qW4Xa7QNa1azTNkvKu9kVF7-rQT_TV7Ga8n79i9UNIOzg0GO36stq1x80XaeVbCxFkkmCmwiEx8b-vwf9CrWHNp4jWoBwMGQ7CmdYynZurvHEJC3icp9orIlKm8TlbT1PLs_xV3Hn_waQPdAaVK4tPne1f91_QWgr64r</recordid><startdate>20170601</startdate><enddate>20170601</enddate><creator>Sandoval-Castro, Claudia Jaqueline</creator><creator>Valdez-Morales, Maribel</creator><creator>Oomah, B. 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Dave ; Gutiérrez-Dorado, Roberto ; Medina-Godoy, Sergio ; Espinosa-Alonso, L. 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Dave</au><au>Gutiérrez-Dorado, Roberto</au><au>Medina-Godoy, Sergio</au><au>Espinosa-Alonso, L. Gabriela</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2017-06-01</date><risdate>2017</risdate><volume>54</volume><issue>7</issue><spage>1999</spage><epage>2010</epage><pages>1999-2010</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>28720957</pmid><doi>10.1007/s13197-017-2636-2</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-4926-9268</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidants Ascorbic acid Bioactive compounds Biocompatibility Byproducts Capsaicin Capsicum annuum Catechin Chemistry Chemistry and Materials Science Chemistry/Food Science Cocoa Epicatechin Ethanol Food Food Science Food waste High-performance liquid chromatography Innovations Liquid chromatography Nutrition Original Original Article Peppers Phenols Rutin Vegetables |
| title | Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum) |
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