Pepper is a highly important vegetable globally, both economically and nutritionally. However, to efficiently select and identify genetic resources for pepper breeding programs, it is crucial to ...understand the association between important traits and genetic factors. In this study, we investigated the genetic basis of carotenoid and capsaicinoid content in 160 Capsicum chinense germplasms. The study observed significant variability in carotenoid and capsaicinoid content among the germplasms. Correlation analysis revealed a strong positive correlation between violaxanthin and antheraxanthin. In contrast, capsaicin and dihydrocapsaicin displayed negative correlations with individual carotenoids but exhibited a strong positive correlation between the two compounds (r = 0.90 ***). Genotyping-by-sequencing (GBS) was performed on 160 genotypes of pepper germplasm, which identified 47,810 high-quality SNPs. A comprehensive genome-wide association analysis was performed using these SNPs to identify SNPs associated with carotenoids and capsaicinoids, revealing 193 SNPs that exhibited significant associations. Specifically, 4 SNPs were associated with violaxanthin, 2 with antheraxanthin, 86 with capsorubin, 5 with capsanthin, 63 with zeaxanthin, 3 with β-cryptoxanthin, and 2 with α-carotene. With further studies, the significantly associated SNPs identified in this study have the potential to be utilized for selecting pepper accessions with high carotenoid and capsaicinoid contents. Additionally, the genes associated with these significant SNPs will be used to understand their roles and involvement in the biosynthesis pathway of carotenoids and capsaicinoids. Understanding the function of these genes can provide insights into the molecular mechanisms underlying the production of these bioactive compounds in pepper. The findings of this study hold valuable implications for selecting pepper varieties with desirable traits and developing breeding programs aimed at enhancing the nutritional and medicinal properties of pepper.
•Co-milling of fresh chili peppers and olives was proposed for flavouring of olive oil.•Oils obtained by co-milling and infusion showed similar capsaicinoids profiles.•Oils from infusion were rich in ...acetic acid and presented the winey/vinegary defect.•Oils from co-milling were characterized by volatile esters and were free from defects.•Co-milling with red or green chili determined different sensory and volatile profiles.
In the context of the olive oil flavoured with chili peppers, the aim of this study was to compare co-milling of sound olives and fresh chili peppers at mill scale to infusion of dried chili peppers in oil, using the same batch of olives for all oils. Capsaicinoids by HPLC-DAD, volatile profile by HS-SPME-GC-MS and HS-GC-IMS and sensory profile were characterized. Capsaicinoids were statistically higher in oils prepared with green (52.0–68.0 mg/kg) than red (48.0–60.2 mg/kg) chili peppers. Oils flavoured by infusion showed higher contents of volatile compounds linked to defects such as acetic acid, with winey/vinegary sensory defect (median, 1.72–2.02) and no fresh pepper flavour. Oils prepared by co-milling resulted rich in the typical esters of chili pepper (6.175 and 4.156 mg/kg with green and red chili peppers, respectively), with pleasant hotness sensation and fresh pepper flavour. Overall, the co-milling approach allowed obtaining flavoured samples with improved sensory quality.
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•A novel multielectrode array and portable system for capsaicinoid detection has been developed.•Multidimensional electrochemical data were effectively decoded though deep ...learning.•The efficacy of deep learning for the quantitative analysis of capsaicinoids in mixtures was successfully verified with an RMSE of 5.407.•Rapid detection and visualization of capsaicinoids during the brine stewing process was achived.
Electrochemical methods have been extensively applied for the detection of chemical information from food or other analytes. However, existing electrochemical methods are limited to focusing solely on the absorption peaks and disregard much of the hidden chemical fingerprint information. Consequently, electrochemical sensors are constrained by their ability to detect samples containing multiple source-material mixtures with overlapping constituents. We hypothesized that the target substances can be effectively identified and detected using differential sensor data combined with artificial intelligence (AI). In this study, we developed a novel signal array composed of five metal electrodes and used a convolutional neural network (CNN) model for feature extraction to detect capsaicinoids in stews. Our results indicate that the proposed method achieved satisfactory predictions with a root mean square error (RMSE) of 5.407 in independent brine samples. This provides a promising strategy and practical approach for the nondestructive analysis of multidimensional electrochemical data of mixed analytes.
There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources. Moreover, limited studies ...are focused on the flavor formation mechanisms, regeneration methods, and stability, which could help facilitate this replacement by establishing a link between food processing conditions and flavor generation.
This scoping review summarizes major findings related to the identification of garlic, onion, and chili pepper flavors and their precursor molecules, formation mechanisms, generation of flavors and precursors, characterization methods, and precursor stability under thermal food processing conditions. The findings confirmed that the allium flavors could be generated by alliin and isoalliin precursors through thermal processing. Also, the literature lacks detailed knowledge about chili pepper flavor's precursors, and only capsaicinoids have been reported as a thermally stable chili pepper flavor.
Although numerous studies have focused on this area, there is still a lack of detailed applicable knowledge. Future investigations can be framed into (1) Development of efficient methods to generate flavors during food processing; (2) Improvement of flavors' stability; (3) Understanding the interactions of flavors and their precursors with other food ingredients and additives; and (4) Characterization of the organoleptic properties of flavors.
•Supercritical CO2 extraction with ultrasound was applied to malagueta pepper.•Capsaicinoids and phenolic content in extracts obtained by SFE+US were quantified.•The broken and intact cell model was ...adjusted to the SFE curves.•The application of ultrasonic waves increased the extraction rate of SFE.•The FESEM images revealed changes caused by ultrasound on the vegetal matrix.
Extracts from malagueta pepper (Capsicum frutescens L.) were obtained using supercritical fluid extraction (SFE) assisted by ultrasound, with carbon dioxide as solvent at 15MPa and 40°C. The SFE global yield increased up to 77% when ultrasound waves were applied, and the best condition of ultrasound-assisted extraction was ultrasound power of 360W applied during 60min. Four capsaicinoids were identified in the extracts and quantified by high performance liquid chromatography. The use of ultrasonic waves did not influence significantly the capsaicinoid profiles and the phenolic content of the extracts. However, ultrasound has enhanced the SFE rate. A model based on the broken and intact cell concept was adequate to represent the extraction kinetics and estimate the mass transfer coefficients, which were increased with ultrasound. Images obtained by field emission scanning electron microscopy showed that the action of ultrasonic waves did not cause cracks on the cell wall surface. On the other hand, ultrasound promoted disturbances in the vegetable matrix, leading to the release of extractable material on the solid surface. The effects of ultrasound were more significant on SFE from larger solid particles.
Four cultivars (Bronowicka Ostra, Cyklon, Tornado, and Tajfun) of pepper fruit Capsicum annuum L. were studied for phenolics contents and antioxidant activity. Two fractions of phenolics, flavonoids ...(with phenolic acids) and capsaicinoids, were isolated from the pericarp of pepper fruit at two growth stages (green and red) and were studied for their antioxidant capacity. Both fractions from red fruits had higher activities than those from green fruits. A comparison of the capsaicinoid fraction with the flavonoid and phenolic acid fraction from red fruit with respect to their antioxidant activity gave similar results. Phenolic compounds were separated and quantified by LC and HPLC. Contents of nine compounds were determined in the flavonoid and phenolic acid fraction: trans-p-feruloyl-beta-D-glucopyranoside, trans-p-sinapoyl-beta-D-glucopyranoside, quercetin 3-O-alpha-L-rhamnopyranoside-7-O-beta-D-glucopyranoside, trans-p-ferulyl alcohol-4-O-6-(2-methyl-3-hydroxypropionyl glucopyranoside, luteolin 6-C-beta-D-glucopyranoside-8-C-alpha-L-arabinopyranoside, apigenin 6-C-beta-D-glucopyranoside-8-C-alpha-L-arabinopyranoside, lutoeolin 7-O-2-(beta-D-apiofuranosyl)-beta-D-glucopyranoside, quercetin 3-O-alpha-L-rhamnopyranoside, and luteolin 7-O-2-(beta-D-apiofuranosyl)-4-(beta-D-glucopyranosyl)-6-malonyl-beta-D-glucopyranoside. The main compounds of this fraction isolated from red pepper were sinapoyl and feruloyl glycosides, and the main compound from green pepper was quercetin-3-O-L-rhamnoside. Capsaicin and dihydrocapsaicin were the main components of the capsaicinoid fraction. A high correlation was found between the content of these compounds and the antioxidant activity of both fractions. Their antioxidant activities were elucidated by heat-induced oxidation in the beta-carotene-linoleic acid system and the antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) decoloration test. The highest antioxidant activity in the beta-carotene-linoleic acid system was found for trans-p-sinapoyl-beta-D-glucopyranoside, which was lower than the activity of free sinapic acid. Quercetin 3-O-alpha-L-rhamnopyranoside had the highest antiradical activity in the DPPH system, which was comparable to the activity of quercetin. The activities of capsaicin and dihydrocapsaicin were similar to that of trans-p-feruloyl-beta-D-glucopyranoside in the DPPH model system.
•Efficient extraction method was standardized for capsaicinoid quantification.•Capsaicinoids quantified in three fruit maturity stages and ripened red fruit exhibited highest.•Capsaicinoid found ...highest in placenta compare to other fruit components.•Capsaicinoid content in 15 dried Naga king chilli land races were quantified.•Amino acid and fatty acid composition analysed in fruit components and whole fruit.
The world hottest Naga king chilli is cultivated and consumed in Northeast India. Capsaicinoids, amino acids and fatty acids were studied in fruit and fruit components of Naga king chilli. Capsaicinoid content was increased in each ripening stage and maximum level was observed at red color fruits. Total protein and fat content of placenta was 19.41 and 20.36% respectively. Capsaicinoids of placenta (7.35±2.241%) was higher followed by seed (3.83±1.358%) and pericarp (2.91±0.667%). Similarly, essential amino acid content was also higher in placenta compared to other components. Amino acid score ranged from 37 to 38 with cystine and methionine as limiting amino acid. Low level of palmitic, stearic and α-linolenic acid and very high level of linoleic acid were found in seeds. Total polyunsaturates of seeds were higher followed by whole fruit. Naga king chilli is unique due to its high capsaicinoid content and it offers potential crop for the future exploitation.
•Capsaicinoid content of 15 chilli cultivars grown in Denmark was determined.•The milder cultivar, low capsaicinoid content, showed a surprisingly high pungency.•The milder cultivars showed a higher ...contend of the minor capsaicinoid.
We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000±1400, 247,000±24,000 and 665,000±4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas. Furthermore we have found that the relative distribution of the four capsaicinoids in the 15 different cultivars is highly variable, with the content of capsaicin ranging from 31% to 71% of the total capsaicinoid content.
We constructed an electrochemical immunosensor based on multiwalled carbon nanotube-chitosan (MWCNT-CS) for on-site detection of capsaicinoids, which are label compounds in waste oils. In this work, ...we fixed capsaicinoids antibodies (Abs) and ovalbumin (OVA) on the surface of the MWCNT-CS complex. The good adsorbability and conductivity of MWCNT was utilized to greatly enlarge the current response signal. OVA was embedded in the nonspecific sites of the Abs to enhance the detection sensitivity of the immunosensor. Cyclic voltammetry (CV) and differential voltammetry (DPV) were used to characterize the working principle and current response signals of the immunosensor. The parameters affecting the current response signal, such as the pH of the buffer solution, incubation time and Abs concentration, were optimized. The linear range of the immunosensor was 2–100 μg/mL, and the limit of detection (LOD) was 0.25 μg/mL. The aptasensor provides the advantages of high sensitivity, short time consumption and high stability. Overall, the results demonstrated that the developed method could meet the demands of rapid on-site assays for capsaicinoids in waste oil.
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