Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours.

PubMed

El-Adawy, T A; Taha, K M

2001-03-01

The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations.

Capsanthone 3,6-epoxide, a new carotenoid from the fruits of the red paprika Capsicum annuum L.

PubMed

Maoka, T; Fujiwara, Y; Hashimoto, K; Akimoto, N

2001-08-01

The structure of a new carotenoid, isolated from the fruits of the red tomato-shaped paprika Capsicum annuum L., was elucidated to be (3S,5R,6S,5'R)-3,6-epoxy-5,6-dihydro-5-hydroxy-beta,kappa-carotene-3',6'-dione by spectroscopic analyses, including fast atom bombardment collision-induced dissociation-mass spectrometry/mass spectrometry (FAB CID-MS/MS) and was designated capsanthone 3,6-epoxide. Capsanthone 3,6-epoxide is assumed to be an oxidative metabolite of capsanthin 3,6-epoxide in paprika.

Dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), alters plasma high-density lipoprotein-cholesterol levels and hepatic gene expression in rats.

PubMed

Aizawa, Koichi; Inakuma, Takahiro

2009-12-01

The effects of dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), on lipid metabolism were examined. Young male Wistar rats were fed diets containing paprika powder, paprika organic solvent extract, residue of paprika extract, and purified capsanthin. Administration of purified capsanthin for 2 weeks resulted in a significant increase in plasma HDL-cholesterol (P < 0.05) without detectable differences in plasma total cholesterol and TAG concentrations. A statistically significant correlation (r 0.567; P < 0.001) was found between dietary capsanthin concentrations and plasma HDL-cholesterol concentrations. Animals receiving diets containing two different capsanthin concentrations exhibited dose-dependent increases in plasma HDL-cholesterol (r 0.597; P < 0.005). While capsanthin was absent in the liver of animals fed the basal diet, it increased markedly in capsanthin-fed animals (P < 0.001). Quantitative analyses of hepatic mRNA levels revealed that capsanthin administration resulted in up-regulation of mRNA for apoA5 and lecithin cholesterol acyltransferase (LCAT), without significant differences in other mRNA levels related to HDL-cholesterol metabolism. These results suggest that capsanthin had an HDL-cholesterol-raising effect on plasma, and the potential to increase cholesterol efflux to HDL particles by increasing apoA5 levels and/or enhancement of LCAT activity.

Effects of irrigation moisture regimes on yield and quality of paprika ( Capsicum annuum L)

NASA Astrophysics Data System (ADS)

Shongwe, Victor D.; Magongo, Bekani N.; Masarirambi, Michael T.; Manyatsi, Absalom M.

Although paprika ( Capsicum annuum L) is not widely grown in Swaziland it is becoming increasingly popular as a spice and food colourant. It is a crop that requires irrigation at specific stages of growth as this affects not only the yield but most importantly the quality of the crop. Yield of paprika has been found to increase with relative increase in moisture whereas the quality of fruits has not followed the same trend. The objective of this study was to find the effect of varying irrigation water regimes on the yield and quality of paprika at uniform fertiliser levels. The study was carried out in the 2006/2007 cropping season at the Luyengo campus of the University of Swaziland in a greenhouse. A randomised complete block design was used with four water treatments (0.40, 0.60, 0.80, and 1.00 × Field Capacity). Parameters measured included leaf number per plant, plant height, chlorophyll content, canopy size, leaf width, leaf length, stem girth, dry mass, fresh mass, fruit length, and brix content. There were significant ( P < 0.05) increases in leaf number, plant height, chlorophyll content, canopy size, fresh and dry mass tops and fruit length at the highest moisture level (1.00 × FC) followed by the second highest regime (0.80 × FC) whilst the lower water regimes resulted in lower increases in each of the parameters. Leaf area index did not differ significantly across all treatments. In increasing order the treatments 0.80 × FC and 1.00 × FC gave higher yields but in decreasing order lower brix and thus subsequent lower paprika quality. It is recommended that growers who are aiming for optimum yield and high quality of paprika may use the 0.8 × FC treatment when irrigating.

Optical waveguide lightmode spectroscopy technique-based immunosensor development for aflatoxin B1 determination in spice paprika samples.

PubMed

Majer-Baranyi, Krisztina; Zalán, Zsolt; Mörtl, Mária; Juracsek, Judit; Szendrő, István; Székács, András; Adányi, Nóra

2016-11-15

Optical waveguide lightmode spectroscopy (OWLS) technique has been applied to label-free detection of aflatoxin B1 in a competitive immunoassay format, with the aim to compare the analytical goodness of the developed OWLS immunosenor with HPLC and enzyme-linked immunosorbent assay (ELISA) methods for the detection of aflatoxin in spice paprika matrix. We have also assessed applicability of the QuEChERS method prior to ELISA measurements, and the results were compared to those obtained by traditional solvent extraction followed by immunoaffinity clean-up. The AFB1 content of sixty commercial spice paprika samples from different countries were measured with the developed and optimized OWLS immunosensor. Comparing the results from the indirect immunosensor to that obtained by HPLC or ELISA provided excellent correlation (with regression coefficients above 0.94) indicating that the competitive OWLS immunosensor has a potential for quick determination of aflatoxin B1 in paprika samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

Occurrence of Sudan I in paprika fruits caused by agricultural environmental contamination.

PubMed

Lian, Yunhe; Gao, Wei; Zhou, Li; Wu, Naiying; Lu, Qingguo; Han, Wenjie; Tie, Xiaowei

2014-05-07

Current research has demonstrated the presence of sub parts per billion levels of Sudan dye in paprika fruits during the vegetation process, which is difficult to understand on the basis of the conventional concept of cross-contamination or malicious addition. Detailed surveys on Sudan dyes I-IV in paprika fruits, soils, and agronomic materials used from seven fields of Xinjiang (China) were conducted to investigate the natural contamination. Results revealed that Sudan dyes II-IV were never detected and that Sudan I existed in almost all samples except for the mulching film and irrigation water. The higher total amount of Sudan I in soils, pesticides, and fertilizers compared to coated seeds indicated the combination of Sudan I-contaminated soils and application of Sudan I-containing agronomic materials constitutes a major source of 0.18-2.52 μg/kg levels of Sudan I in fruits during the growth period. The study offers a more reasonable explanation for the previously observed Sudan I in paprika fruits.

Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.

PubMed

Cherroud, Sanâa; Cachaldora, Aida; Fonseca, Sonia; Laglaoui, Amin; Carballo, Javier; Franco, Inmaculada

2014-10-01

The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods. In general, salt effect and the addition of olive oil and paprika were significant for all the studied microbial groups as well as on NaCl content and water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus and Staphylococcus equorum, were the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L.

PubMed

Maoka, T; Mochida, K; Kozuka, M; Ito, Y; Fujiwara, Y; Hashimoto, K; Enjo, F; Ogata, M; Nobukuni, Y; Tokuda, H; Nishino, H

2001-10-30

Capsanthin and related carotenoids isolated from the fruits of red paprika Capsicum annuum L. showed potent in vitro anti-tumor-promoting activity with inhibitory effects on Epstein-Barr virus early antigen (EBV-EA) activation induced by the tumor promoter 12-O-tetradecanoylphorbol-13-acetate (TPA). Among them, capsanthin diester and capsorbin diester showed strong inhibitory effects. Furthermore, capsanthin , capsanthin 3'-ester and capsanthin 3,3'-diester , major carotenoids in paprika, exhibited potent anti-tumor-promoting activity in an in vivo mouse skin two-stage carcinogenesis assay using 7, 12-dimethylbenz[a]anthracene as an initiator and TPA as a promoter.

21 CFR 73.345 - Paprika oleoresin.

Code of Federal Regulations, 2014 CFR

2014-04-01

... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.345 Paprika oleoresin. (a) Identity. (1) The color additive... manufacturing practice, except that it may not be used to color foods for which standards of identity have been...

21 CFR 73.345 - Paprika oleoresin.

Code of Federal Regulations, 2012 CFR

2012-04-01

... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.345 Paprika oleoresin. (a) Identity. (1) The color additive... manufacturing practice, except that it may not be used to color foods for which standards of identity have been...

21 CFR 73.345 - Paprika oleoresin.

Code of Federal Regulations, 2013 CFR

2013-04-01

... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.345 Paprika oleoresin. (a) Identity. (1) The color additive... manufacturing practice, except that it may not be used to color foods for which standards of identity have been...

Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy

USDA-ARS?s Scientific Manuscript database

The presence of Sudan dye used illegally for coloring in food stuffs has become a point of food safety concern, especially in paprika- and chili-containing food products. Fourier transform infrared (FTIR) spectroscopy has been extensively used as an analytical method for quality control and safety m...

The transfer of natural Rhodamine B contamination from raw paprika fruit to capsicum oleoresin during the extraction process.

PubMed

Wu, Naiying; Gao, Wei; Lian, Yunhe; Du, Jingjing; Tie, Xiaowei

2017-12-15

Occurrence of Rhodamine B (RhB) contamination in paprika caused by agricultural materials during the vegetation process has been reported. It may transfer during the process of active compounds extraction, and eventually exist in final products. Herein, the re-distribution of RhB during the extraction process was assessed in terms of RhB contents, as well as mass, color value and capsaicinoids yield of each process. Results revealed that natural RhB contamination at 0.55-1.11µg/kg originated from raw paprika fruit then transferred with the extraction proceeded. About 95.5% of RhB was found in red oleoresin. After separation of red oleoresin, 91.6% of RhB was remained in capsicum oleoresin, only 3.7% in paprika red. These results were consistent with total capsaicinoids recovery of each product. The RhB levels in edible capsicum oleoresin in our present study at 0.01-0.34µg/kg did not exceed the legal limits established by the European Union. Copyright © 2017 Elsevier Ltd. All rights reserved.

Binding, Antioxidant and Anti-proliferative Properties of Bioactive Compounds of Sweet Paprika (Capsicum annuum L.).

PubMed

Kim, Hong-Gi; Bae, Jong-Hyang; Jastrzebski, Zenon; Cherkas, Andriy; Heo, Buk-Gu; Gorinstein, Shela; Ku, Yang-Gyu

2016-06-01

The scope of this research was to determine the bioactive composition, antioxidant, binding, and anti-proliferative properties of red sweet paprika growing under artificial light. The amounts of carotenoids, chlorophyll, polyphenols, tannins, and flavonoids in red paprika (RP), cultivated in Korea, before and after light treatments under high pressure sodium (HPS) and lighting emitting plasma (LEP) lamps (RPControl, RPHPS, RPLEP), were analyzed in water (W) and ethanolic extracts (Et). Spectroscopic, radical scavenging assays, fluorescence and cytotoxicity measurements were applied. The results of this study showed that total chlorophyll and carotenes were the highest in RPHPS (10.50 ± 1.02 and 33.90 ± 3.26 μg/g dry weight (DW)). The strongest antioxidant capacity (μM TE/g DW) in a 2, 2'-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS(•+)) assay was in RPControlEt (24.34 ± 2.36), in a ferric-reducing/antioxidant power (FRAP) assay in RPHPSW (27.08 ± 2.4) and in a cupric reducing antioxidant (CUPRAC) in RPLEPW (70.99 ± 7.11). The paprika ethanolic extracts showed lower values in their bioactivity than the water ones. The binding and cytotoxicity abilities of extracted polyphenols correlated with their amounts. LEP treatment is better for plant growth characteristics than other conventional treatments. The investigated paprika samples can be used as a source of antioxidants.

Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin.

PubMed

Weissenberg, M; Schaeffler, I; Menagem, E; Barzilai, M; Levy, A

1997-01-03

A simple, rapid high-performance liquid chromatography method has been devised in order to separate and quantify the xanthophylls capsorubin and capasanthin present in red pepper (Capsicum annuum L.) fruits and preparations made from them (paprika and oleoresin). A reversed-phase isocratic non-aqueous system allows the separation of xanthophylls within a few minutes, with detection at 450 nm, using methyl red as internal standard to locate the various carotenoids and xanthophylls found in plant extracts. The selection of extraction solvents, mild saponification conditions, and chromatographic features is evaluated and discussed. The method is proposed for rapid screening of large plant populations, plant selection, as well as for paprika products and oleoresin, and also for nutrition and quality control studies.

Structure of new carotenoids with the 6-oxo-kappa end group from the fruits of paprika, Capsicum annuum.

PubMed

Maoka, Takashi; Akimoto, Naoshige; Fujiwara, Yasuhiro; Hashimoto, Keiji

2004-01-01

New carotenoids 1 and 2 were isolated as minor components from the ripe fruits of paprika (Capsicum annuum). The structures of 1 and 2 were determined to be (3R,5'R)-3-hydroxy-beta,kappa-caroten-6'-one and (5'R)-3,4-didehydro-beta,kappa-caroten-6'-one, respectively, from UV-vis, NMR, CD, HRFABMS, and FABMS/MS spectra.

Combination of Liquid Chromatography with Multivariate Curve Resolution-Alternating Least-Squares (MCR-ALS) in the Quantitation of Polycyclic Aromatic Hydrocarbons Present in Paprika Samples.

PubMed

Monago-Maraña, Olga; Pérez, Rocío L; Escandar, Graciela M; Muñoz de la Peña, Arsenio; Galeano-Díaz, Teresa

2016-11-02

This work presents a strategy for quantitating polycyclic aromatic hydrocarbons (PAHs) in smoked paprika samples. For this, a liquid chromatographic method with fluorimetric detection (HPLC-FLD) was optimized. To resolve some interference co-eluting with the target analytes, the second-order multivariate curve resolution-alternating least-squares (MCR-ALS) algorithm has been employed combined with this liquid chromatographic method. Among the eight PAHs quantified (fluorene, phenanthrene, anthracene, pyrene, chrysene, benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene) by HPLC-FLD, only in the case of fluorene, pyrene, and benzo[b]fluoranthene was it necessary to apply the second-order algorithm for their resolution. Limits of detection and quantitation were between 0.015 and 0.45 mg/kg and between 0.15 and 1.5 mg/kg, respectively. Good recovery results (>80%) for paprika were obtained via the complete extraction procedure, consisting of an extraction from the matrix and the cleanup of the extract by means of silica cartridges. Higher concentrations of chrysene, benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene were found in the paprika samples, with respect to the maximal amounts allowed for other spices that are under European Regulation (EU) N° 2015/1933.

Characterization of carotenoid high-producing Capsicum annuum cultivars selected for paprika production.

PubMed

Hornero-Méndez, Dámaso; Costa-García, Joaquín; Mínguez-Mosquera, Maria Isabel

2002-09-25

Twelve selected pepper (Capsicum annuum L.) cultivars, bred for mechanical harvesting (grouped ripeness) and adaptation to different cultivation cycles (short to long), have been characterized by their carotenoid pigment content and composition with the aim of producing high-quality paprika. A detailed analysis of the carotenogenesis was performed throughout the ripening process, but with special emphasis on the ripe stage, with the aim of selecting the best cultivar for paprika production. The MA1 cultivar (with grouped ripeness and very short cultivation cycle) showed the highest carotenoid content (12697.58 mg/kg dwt), followed by DN5 and RN2 cultivars with 11086.88 and 10393.29 mg/kg dwt, respectively. Most of the cultivars (MA3, RN1, LR2, LR7, DN3, DR6, Datler, and Mulato) showed a total carotenoid content in the range of 7000-9700 mg/kg dwt. In general, chlorophyll-retaining character was related to high carotenoid content (cultivars DN3, DN5, MA3, Mulato, RN1, and RN2). The general trend of the cultivation cycle was that the shorter the cycle, the higher the total carotenoid content (as exemplified by the cultivar MA1). The lowest total carotenoid content was found for the RR1 cultivar (4856.77 mg/kg dwt), which showed the longest cultivation cycle. Carotenogenic capacity of the cultivars has been discussed relative to total carotenoid content and the R/Y and Caps/Zeax ratios, the main quality traits for breeding cultivars for production of high-quality paprika. The cultivar MA1, with the highest total carotenoid content, high R/Y (2.11) ratio, and highest Caps/Zeax (9.85) ratio, was found to be the most suitable cultivar for paprika production in terms of carotenoid pigment biosynthesis capacity. Moreover, this cultivar has a short cultivation cycle and grouped ripeness, which are both important characteristics for a proper application of mechanical harvesting. The potential improvement of other varieties is also discussed.

Reliable screening of various foodstuffs with respect to their irradiation status: A comparative study of different analytical techniques

NASA Astrophysics Data System (ADS)

Ahn, Jae-Jun; Akram, Kashif; Kwak, Ji-Young; Jeong, Mi-Seon; Kwon, Joong-Ho

2013-10-01

Cost-effective and time-efficient analytical techniques are required to screen large food lots in accordance to their irradiation status. Gamma-irradiated (0-10 kGy) cinnamon, red pepper, black pepper, and fresh paprika were investigated using photostimulated luminescence (PSL), direct epifluorescent filter technique/the aerobic plate count (DEFT/APC), and electronic-nose (e-nose) analyses. The screening results were also confirmed with thermoluminescence analysis. PSL analysis discriminated between irradiated (positive, >5000 PCs) and non-irradiated (negative, <700 PCs) cinnamon and red peppers. Black pepper had intermediate results (700-5000 PCs), while paprika had low sensitivity (negative results) upon irradiation. The DEFT/APC technique also showed clear screening results through the changes in microbial profiles, where the best results were found in paprika, followed by red pepper and cinnamon. E-nose analysis showed a dose-dependent discrimination in volatile profiles upon irradiation through principal component analysis. These methods can be used considering their potential applications for the screening analysis of irradiated foods.

Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties.

PubMed

Rajeev, P S; Johannah, N M; Gopakumar, G; Maliakel, Balu; Krishnakumar, I M

2017-05-01

Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content. A synergetic antioxidant effect of carnosol on carnosic acid content was also noticed to an extent of 1:1 (w/w) ratio, and further increase in carnosol content showed no improvement in the antioxidant efficacy. Finally, stabilized paprika and optimized rosemary extract containing carnosic acid and carnosol in 1:1 (w/w) ratio was successfully applied to produce naturally colored meat suitable for storage at 4 ± 1 °C.

Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.

PubMed

Jarén-Galán, M; Nienaber, U; Schwartz, S J

1999-09-01

Paprika oleoresin was fractionated by extraction with supercritical carbon dioxide (SCF-CO(2)). Higher extraction volumes, increasing extraction pressures, and similarly, the use of cosolvents such as 1% ethanol or acetone resulted in higher pigment yields. Within the 2000-7000 psi range, total oleoresin yield always approached 100%. Pigments isolated at lower pressures consisted almost exclusively of beta-carotene, while pigments obtained at higher pressures contained a greater proportion of red carotenoids (capsorubin, capsanthin, zeaxanthin, beta-cryptoxanthin) and small amounts of beta-carotene. The varying solubility of oil and pigments in SCF-CO(2) was optimized to obtain enriched and concentrated oleoresins through a two-stage extraction at 2000 and 6000 psi. This technique removes the paprika oil and beta-carotene during the first extraction step, allowing for second-stage oleoresin extracts with a high pigment concentration (200% relative to the reference) and a red:yellow pigment ratio of 1.8 (as compared to 1.3 in the reference).

Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.

PubMed

Cremer, D R; Eichner, K

2000-06-01

Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative degradation reactions of lipids such as fatty acids and carotenoids. Spice paprika volatiles were quantitatively analyzed by means of headspace gas chromatography (HS-GC) and solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The kinetics of their formation were investigated, and the respective activation energies determined. Strecker aldehyde, acetone, and methanol formation followed a pseudo-zero-order reaction kinetic, and formation of dimethyl sulfide (DMS) was characterized by a first-order kinetic. The activation energies determined were between 86.3 and 101.8 for the Strecker aldehydes acetaldehyde (AA), 2-methylpropanal (2-MP), 3-methylbutanal (3-MB), and 2-methylbutanal (2-MB), 130.7 for acetone, 114.2 for methanol, and 109.7 kJ/mol for DMS. The amounts of Strecker aldehydes formed were correlated to the concentrations of the corresponding free amino acids present in the samples. The formation of hexanal and 6-methyl-5-hepten-2-one in Capsicum annuum during processing was confirmed, and the formation of beta-ionone was probably described for the first time. During heating, the concentration of hexanal increased rapidly. The formation of 6-methyl-5-hepten-2-one confirms that Capsicum annuum fruits contain lycopene.

Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market.

PubMed

Hernández-Hierro, J M; García-Villanova, R J; González-Martín, I

2008-08-01

The potential of the near infrared spectroscopy (NIRS) technique for the analysis of red paprika for aflatoxin B(1), ochratoxin A and total aflatoxins is explored. As a reference, the results from a chromatographic method with fluorescence detection (HPLC-FD) following an immunoaffinity cleanup (IAC) were employed. For the NIRS measurement, a remote reflectance fibre-optic probe was applied directly onto the samples of paprika. There was no need for pre-treatment or manipulation of the sample. The modified partial least squares (MPLS) algorithm was employed as a regression method. The multiple correlation coefficients (RSQ) and the prediction corrected standard errors (SEP(C)) were respectively 0.955 and 0.2 microg kg(-1), 0.853 and 2.3 microg kg(-1), 0.938 and 0.3 microg kg(-1) for aflatoxin B(1), ochratoxin A and total aflatoxins, respectively. The capacity for prediction of the developed model measured as ratio performance deviation (RPD) for aflatoxin B(1) (5.2), ochratoxin A (2.8) and total aflatoxins (4.4) indicate that NIRS technique using a fibre-optic probe offers an alternative for the determination of these three parameters in paprika, with an advantageously lower cost and higher speed as compared with the chemical method. Content of aflatoxin B(1) and total aflatoxins are the parameters currently employed by the food regulations to limit the levels of the four aflatoxins in many foodstuffs. In addition, aflatoxin B(1) itself is an excellent indicator for aflatoxins' contamination since it is always the most abundant and toxic.

Study into the identification of irradiation ground paprika

DOE Office of Scientific and Technical Information (OSTI.GOV)

Beczner, J.; Farkas, J.; Kiss, I.

From international colloquium: the identification of irradiated foodstuffs; Karlsruhe, Germany (24 Oct 1973). Several methods for the demonstration of irradiation in ground paprika were tested. In carbonyl compounds extracted by steam distillation unambiguous changes, which might have served as a basis for detecting irradiation, were not observed. Derivatography did not prove suitable either. On the basis of the size of ESR signal, the control sample and the irradiated one could be distinguished 2 to 3 weeks after irradiation. After a longer storage period, the size of the signal is irrelevant. Further study of the shape of the ESR signals maymore » yield valuable information in experiments on the demonstration of irradiation. (GE)« less

The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika.

PubMed

Mudrić, Sanja Ž; Gašić, Uroš M; Dramićanin, Aleksandra M; Ćirić, Ivanka Ž; Milojković-Opsenica, Dušanka M; Popović-Đorđević, Jelena B; Momirović, Nebojša M; Tešić, Živoslav Lj

2017-02-15

Spice peppers (Capsicum annuum L.) var. Lemeška and Lakošnička paprika were investigated to evaluate their polyphenolic and carbohydrate profiles and antioxidant activity. A total of forty-nine polyphenolics were identified using ultrahigh-performance liquid chromatography (UHPLC) coupled to LTQ OrbiTrap mass analyzer. Twenty-five of them were quantified using available standards, while the other compounds were confirmed by exact mass search of their deprotonated molecule [M-H](-) and its MS(4) fragmentation. Thirteen carbohydrates were quantified using high-performance anion exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). Radical scavenging activity (RSA) ranged from 17.32 to 48.34mmol TE (Trolox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.92g GAE (gallic acid equivalents)/kg DW. To our best knowledge, five polyphenolic compounds were for the first time tentatively identified in paprika: 5-O-p-coumaroylquinic acid, luteolin 7-O-(2″-O-pentosyl-4″-O-hexosyl)hexoside, quercetin 3-O-(2″-O-hexosyl)rhamnoside, isorhamnetin 3-O-[6″-O-(5-hydroxyferuloyl)hexoside]-7-O-rhamnoside, and luteolin 7-O-[2″-O-(5'″-O-sinapoyl)pentosyl-6″-O-malonyl]hexoside. Copyright © 2016 Elsevier Ltd. All rights reserved.

Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy.

PubMed

Lohumi, Santosh; Joshi, Ritu; Kandpal, Lalit Mohan; Lee, Hoonsoo; Kim, Moon S; Cho, Hyunjeong; Mo, Changyeun; Seo, Young-Wook; Rahman, Anisur; Cho, Byoung-Kwan

2017-05-01

As adulteration of foodstuffs with Sudan dye, especially paprika- and chilli-containing products, has been reported with some frequency, this issue has become one focal point for addressing food safety. FTIR spectroscopy has been used extensively as an analytical method for quality control and safety determination for food products. Thus, the use of FTIR spectroscopy for rapid determination of Sudan dye in paprika powder was investigated in this study. A net analyte signal (NAS)-based methodology, named HLA/GO (hybrid linear analysis in the literature), was applied to FTIR spectral data to predict Sudan dye concentration. The calibration and validation sets were designed to evaluate the performance of the multivariate method. The obtained results had a high determination coefficient (R 2 ) of 0.98 and low root mean square error (RMSE) of 0.026% for the calibration set, and an R 2 of 0.97 and RMSE of 0.05% for the validation set. The model was further validated using a second validation set and through the figures of merit, such as sensitivity, selectivity, and limits of detection and quantification. The proposed technique of FTIR combined with HLA/GO is rapid, simple and low cost, making this approach advantageous when compared with the main alternative methods based on liquid chromatography (LC) techniques.

Red paprika (Capsicum annuum L.) and its main carotenoids, capsanthin and β-carotene, prevent hydrogen peroxide-induced inhibition of gap-junction intercellular communication.

PubMed

Kim, Ji-Sun; Lee, Woo-Moon; Rhee, Han Cheol; Kim, Suna

2016-07-25

This study was conducted to investigate the protective effect of red paprika extract (RPE) and its main carotenoids, namely, capsanthin (CST) and β-carotene (BCT), on the H2O2-induced inhibition of gap-junction intercellular communication (GJIC) in WB-F344 rat liver epithelial cells (WB cells). We found that pre-treatment with RPE, CST and BCT protected WB cells from H2O2-induced inhibition of GJIC. RPE, CST and BCT not only recovered connexin 43 (Cx43) mRNA expression but also prevented phosphorylation of Cx43 protein by H2O2 treatment. RPE attenuated the phosphorylation of ERK, p38 and JNK, whereas pre-treatment with CST and BCT only attenuated the phosphorylation of ERK and p38 and did not affect JNK in H2O2-treated WB cells. RPE, CST and BCT significantly suppressed the formation of reactive oxygen species (ROS) in H2O2-treated cells compared to untreated WB cells. These results suggest that dietary intake of red paprika might be helpful for lowering the risk of diseases caused by oxidative stress. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Changes in the carotenoid metabolism of capsicum fruits during application of modelized slow drying process for paprika production.

PubMed

Pérez-Gálvez, Antonio; Hornero-Méndez, Dámaso; Mínguez-Mosquera, María Isabel

2004-02-11

A temperature profile simulating the traditional slow drying process of red pepper fruits, which is conducted in La Vera region (Spain) for paprika production, was developed. Carotenoid and ascorbic acid content, as well as moisture of fruits, were monitored during the slow drying process designed. Data obtained suggested that the evolution of carotenoid concentration, the main quality trait for paprika, directly depend on the physical conditions imposed. During the drying process, three different stages could be observed in relation to the carotenoids. The first stage corresponds to a physiological adaptation to the new imposed conditions that implied a decrease (ca. 20%) in the carotenoid content during the first 24 h. After that short period and during 5 days, a second stage was noticed, recovering the biosynthetic (carotenogenic) capability of the fruits, which denotes an accommodation of the fruits to the new environmental conditions. During the following 48 h (third stage) a sharp increase in the carotenoid content was observed. This last phenomenon seems to be related with an oxidative-thermal stress, which took place during the first stage, inducing a carotenogenesis similar to that occurring in over-ripening fruits. Results demonstrate that a fine control of the temperature and moisture content would help to positively modulate carotenogenesis and minimize catabolism, making it possible to adjust the drying process to the ripeness stage of fruits with the aim of improving carotenoid retention and therefore quality of the resulting product. In the case of ascorbic acid, data demonstrated that this compound is very sensitive to the drying process, with a decrease of about 76% during the first 24 h and remaining only at trace levels during the rest of the process. Therefore, no antioxidant role should be expected from ascorbic acid during the whole process and in the corresponding final product (paprika), despite that red pepper fruit is well-known to be rich on this compound.

Effectiveness of ethylene oxide and gamma irradiation on the microbiological population of three types of paprika

DOE Office of Scientific and Technical Information (OSTI.GOV)

Franco, S.L.; Gimenez, J.L.; Sanchez, F.M.

The effectiveness of ethylene oxide and the gamma irradiation sterilizing treatments on the microbiological population was studied in three types of Spanish paprika, stored in a cold chamber (4/sup 0/C) and at room temperature (16-38.8/sup 0/C) over an experimental period of 285 days. The controlled microorganisms were: mesophilic aerobes, coliforms, sulfite reducing anaerobes, yeasts, molds, and Salmonella. The presence of aflatoxins was also studied. The results showed that both sterilizing treatments reduced the microbiological population to below the permissible levels recommended by the International Commission on Microbiological Specification for Food. Nevertheless, it was interesting that the gamma irradiation treatment wasmore » more effective.« less

Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum Annuum L., var. special) cultivated in Korea.

PubMed

Kim, Ji-Sun; Ahn, Jiyun; Lee, Sung-Joon; Moon, Bokyung; Ha, Tae-Youl; Kim, Suna

2011-03-01

The phytochemical composition of carotenoids, tocopherols, free sugars, organic acids, L-ascorbic acid, capsaicinoids, and flavonoids in green and red paprika (GP and RP), and paprika leaves (PL) cultivated in Korea were analyzed. The ethanolic extracts of GP, RP, and PL were obtained with 80% ethanol, and their antioxidative activities were determined by measuring their ABTS and DPPH radical scavenging activities. RP showed the highest contents of capsanthin (58.33 ± 3.91 mg/100 g dry weight) and L-ascorbic acid (1987.25 ± 19.64 mg/100 g dry weight), and main compounds of PL were lutein, chlorophyll, and γ-tocopherol (96.91 ± 14.58, 2136.71 ± 21.11, and 723.49 ± 54.10 mg/100 g dry weight, respectively). RP showed the strongest antioxidant activity (IC(50) = 55.23 ± 6.77 μg/mL in a 2, 2'-azino-di-[3-ethylbenzthiazoline sulphonate] assay and 150.40 ± 8.07 μg/mL in a 2, 2-diphenyl-2-picrylhydrazyl assay), and the antioxidant activity of PL was higher than β-carotene but lower than RP. The results indicate that the amounts of capsanthin and L-ascorbic acid in RP correlate well with antioxidant activity. PL, which has various phytochemicals such as lutein, chlorophyll, and γ-tocopherol, might be used in nutraceuticals and pharmaceuticals for improving human health.

The Design, Development, and Formative Evaluation of a USAREUR Life Coping Skills Training Program

DTIC Science & Technology

1984-06-01

paprika cream sauce, and ice cream? DM . D. Docs the above bill include the tax and service charge? II. Answer...appetizer, a pork chop in paprika cream sauce, and ice cream’.’ DM ._ Does the above bill include the tax and service charge? II. Answer...Vn *« ’»•9 ’•■/ l^ VS ’r* Tt ’»1 ’Ml 4«iaa»l nu»»! • no« ajy »« ■U "»A » ’OH 91 "»aA -U ’aaA 󈨟 "»aA ’Sl ’«N "»l ’"A El ’»A ’ZI IaA ’H ’»M -Ol

Protect Your Heart: Check Food Labels to Make Heart-Healthy Choices

MedlinePlus

... the following ingredients: concentrate (caramel color added), jalapeno peppers, salt, dehydrated onions, sugar, dehydrated garlic, paprika, red pepper, soybean oil, soy lecithin, mono and diglycerides, mixed ...

Cooking without salt

MedlinePlus

... onion and garlic powder. Try different types of pepper, including black, white, green, and red. Experiment with ... and spice, try: Dry mustard Fresh chopped hot peppers A sprinkle of paprika, cayenne pepper, or dried ...

Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system.

PubMed

Martín-Sánchez, Ana María; Ciro-Gómez, Gelmy; Vilella-Esplá, José; Ben-Abda, Jamel; Pérez-Álvarez, José Ángel; Sayas-Barberá, Estrella

2014-06-01

Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes during ripening. Addition of 5% IFP yielded a product with physicochemical properties similar to the traditional one. Instrumental colour differences were found, but were not detected visually by panellists, who also evaluated positively the sensory properties of the PADS with IFP. Therefore, the IFP from date palm co-products could be used as a natural ingredient in the formulation of PADS. Copyright © 2013 Elsevier Ltd. All rights reserved.

Occupational protein contact dermatitis from spices in a butcher: a new presentation of the mugwort-spice syndrome.

PubMed

Anliker, Mark David; Borelli, Siegfried; Wüthrich, Brunello

2002-02-01

Protein contact dermatitis to meat is well known in butchers; spices are another source of potential contact allergy and usually are not recognized. We present a first case of contact-dermatitis to spice mix in a 39-year-old-butcher. The patient underwent skin prick testing (SPT) with standard allergens (ALK) and different meat and spice extracts (Stallergènes), scratch-patch testing with spice mix containing glutamate, paprika and other spices. Specific serum-IgE was measured with CAP-FEIA. SPT only showed an immediate-type sensitization to mugwort (+ +), as well as different spices (paprika +, curry +, cumin +) and camomile (+ + +). Scratch-patch tests were negative for different meat, but strongly positive for spice mix (+ + +) after 30 min (wheal and flare) and (+ +) after 48 h (infiltration and vesiculation). Two healthy controls were tested negative for spice mix used from that patient (scratch-patch). Specific IgE was slightly elevated for paprika 0.47 kU/L (CAP class 1), anise 0.43 kU/L, curry 0.36 kU/L and mugwort 3.83 kU/L. Sx1 atopy-multiscreen was 3.8 kU/L due to a sensitization to mugwort alone. The tests performed demonstrate an IgE-mediated contact allergy to spices but also a delayed type allergy to spice mix as a manifestation of the mugwort-spice syndrome in this individual. When testing for occupational dermatitis in butchers, protein contact allergy to spices must also be taken into consideration.

Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika.

PubMed

Das, B Kumar; Kim, Ji Gang; Choi, Ji Weon

2011-10-01

The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap water, chlorinated water (100 mg/L and pH 6.5-7), electrolyzed water (pH 7.2) and ozonized water (4 mg/L). Then, samples were packaged in 50 µm polypropylene bags and stored at 5 °C for 12 days, followed by an evaluation of the antimicrobial efficacy of the treatments. Various quality and safety parameters, such as gas composition, color, off-odor, electrical conductivity and microbial numbers, were evaluated during storage. Results revealed insignificant differences in gas composition, and no off-odor was observed in any of the samples during the storage period. However, longer contact time resulted in slightly lower hue angle value than a short one for all washing solutions. Moreover, samples washed with ozone washings showed lower electrolyte leakage than other washing solutions. Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage. Hence, it has been concluded that longer contact time with ozone has positive effects, whereas the other washing solutions adversely affect the microbial quality and safety aspects of fresh-cut paprika.

Microbiological quality of Argentinian paprika.

PubMed

Melo González, María G; Romero, Stella M; Arjona, Mila; Larumbe, Ada G; Vaamonde, Graciela

The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years. The mycobiota was identified paying special attention to the mycotoxigenic molds. Standard plate counts of aerobic mesophilic bacteria ranged from 2.7×10 5 to 3.7×10 7 CFU/g. Coliform counts ranged from <10 to 8.1×10 4 CFU/g. Salmonella was not detected in any of the samples tested. Fungal counts (including yeasts and molds) ranged between 2×10 2 and 1.9×10 5 CFU/g. These results showed a high level of microbial contamination, exceeding in several samples the maximum limits set in international food regulations. The study of the mycobiota demonstrated that Aspergillus was the predominant genus and Aspergillus niger (potential producer of ochratoxin A) the most frequently isolated species, followed by Aspergillus flavus (potential producer of aflatoxins). Other species of potential toxigenic fungi such as Aspergillus ochraceus, Aspergillus westerdijkiae, Penicillium chrysogenum, Penicillium crustosum, Penicillium commune, Penicillium expansum and Alternaria tenuissima species group were encountered as part of the mycobiota of the paprika samples indicating a risk of mycotoxin contamination. A. westerdijkiae was isolated for the first time in Argentina. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

21 CFR 182.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2014 CFR

2014-04-01

.... Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway Carum carvi L. Cardamom seed (cardamon... Origanum spp. Palmarosa Cymbopogon martini Stapf. Paprika Capsicum annuum L. Parsley Petroselinum crispum...

21 CFR 582.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2011 CFR

2011-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway.... Origanum Origanum spp. Palmarosa Cymbopogon martini Stapf. Paprika Capsicum annuum L. Parsley Petroselinum...

21 CFR 582.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2012 CFR

2012-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway.... Origanum Origanum spp. Palmarosa Cymbopogon martini Stapf. Paprika Capsicum annuum L. Parsley Petroselinum...

21 CFR 582.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2014 CFR

2014-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway.... Origanum Origanum spp. Palmarosa Cymbopogon martini Stapf. Paprika Capsicum annuum L. Parsley Petroselinum...

21 CFR 582.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2010 CFR

2010-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway.... Origanum Origanum spp. Palmarosa Cymbopogon martini Stapf. Paprika Capsicum annuum L. Parsley Petroselinum...

21 CFR 582.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2013 CFR

2013-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway.... Origanum Origanum spp. Palmarosa Cymbopogon martini Stapf. Paprika Capsicum annuum L. Parsley Petroselinum...

Quick Beef Casserole

MedlinePlus

... teaspoon of salt 1/2 teaspoon of ground black pepper 1/4 teaspoon of paprika 1 cup of frozen peas 2 small carrots, rinsed, peeled, and diced 1 cup of uncooked rice 1 and 1/2 cups of water Directions ...

21 CFR 182.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2013 CFR

2013-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway... Stapf. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf. Pepper, black Piper nigrum...

21 CFR 182.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2011 CFR

2011-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway... Stapf. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf. Pepper, black Piper nigrum...

21 CFR 182.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2012 CFR

2012-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway... Stapf. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf. Pepper, black Piper nigrum...

21 CFR 182.20 - Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Code of Federal Regulations, 2010 CFR

2010-04-01

.... Cananga Cananga odorata Hook. f. and Thoms. Capsicum Capsicum frutescens L. and Capsicum annuum L. Caraway... Stapf. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf. Pepper, black Piper nigrum...

Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika.

PubMed

Deli, J; Molnár, P; Matus, Z; Tóth, G

2001-03-01

The changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the ripe fruits was about 1.3 g/100 g of dry weight, of which capsanthin constituted 37%, zeaxanthin was 8%, cucurbitaxanthin A was 7%, capsorubin constituted 3.2%, and beta-carotene accounted for 9%. The remainder was composed of capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, 5,6-diepikarpoxanthin, violaxanthin, antheraxanthin, beta-cryptoxanthin, and several cis isomers and furanoid oxides. The possible biosynthetic routes for the formation of minor carotenoids containing 3,5,6-trihydroxy-beta-, 3,6-epoxy-beta-, and 6-hydroxy-gamma-end groups are described.

Risk factors special to eastern culture for the development of anal fissure.

PubMed

Erel, Serap; Adahan, Didem; Kismet, Kemal; Caylan, Ayse; Tanrikulu, Yusuf; Akkus, Mehmet Ali

2009-01-01

To reveal the effect of diet, bowel functions and toilet habits on the development of anal fissure. One hundred patients complaining of anal fissure were included to the case group; and one hundred age- and gender-matched patients referred for other reasons except for anorectal complaints were included to the control group. The information was obtained by face to face interviews using questionnaires. Statistically significant differences were found in coffee, fruit, and meat consumption between the groups. The patients suffering from anal fissure avoided paprika consumption. The rate of anal fissure incidence was higher in squat toilet users. This study is the first study which evaluates the risk factors such as paprika consumption and squat toilet usage that are specific to Eastern culture. Further studies including large numbers of population are needed to evaluate different risk factors for anal fissure development (Tab. 2, Ref. 11). Full Text (Free, PDF) www.bmj.sk.

Determination of Sudan I in paprika powder by molecularly imprinted polymers-thin layer chromatography-surface enhanced Raman spectroscopic biosensor.

PubMed

Gao, Fang; Hu, Yaxi; Chen, Da; Li-Chan, Eunice C Y; Grant, Edward; Lu, Xiaonan

2015-10-01

Sudan I is a carcinogenic and mutagenic azo-compound that has been utilized as a common adulterant in spice and spice blends to impart a desirable red color to foods. A novel biosensor combining molecularly imprinted polymers (MIPs), thin layer chromatography (TLC) and surface enhanced Raman spectroscopy (SERS) could determine Sudan I levels in paprika powder to 1 ppm (or 2 ng/spot). Sudan I spiked paprika extracts (spiking levels: 0, 1, 5, 10, 40, 70 and 100 ppm) were prepared. Sudan I imprinted polymers were synthesized by employing the interaction between Sudan I (template) and methacrylic acid (functional monomer), followed by washing to remove Sudan I leaving the Sudan I-binding sites exposed. MIPs were used as a stationary phase for TLC and could selectively retain Sudan I at the original spot with little interference. A gold colloid SERS substrate could enhance Raman intensity for Sudan I in this MIP-TLC system. Principal component analysis plot and partial least squares regression (R(2)=0.978) models were constructed and a linear regression model (R(2)=0.983) correlated spiking levels (5, 10, 40, 70 and 100 ppm) with the peak intensities (721 cm(-1)) of Sudan I SERS spectra. Both separation (30-40s) and detection (1s or 0.1s) were extremely fast by using both commercial bench-top and custom made portable Raman spectrometers. This biosensor can be applied as a rapid, low-cost and reliable tool for screening Sudan I adulteration in foods. Copyright © 2015 Elsevier B.V. All rights reserved.

Verification of the new detection method for irradiated spices based on microbial survival by collaborative blind trial

NASA Astrophysics Data System (ADS)

Miyahara, M.; Furuta, M.; Takekawa, T.; Oda, S.; Koshikawa, T.; Akiba, T.; Mori, T.; Mimura, T.; Sawada, C.; Yamaguchi, T.; Nishioka, S.; Tada, M.

2009-07-01

An irradiation detection method using the difference of the radiation sensitivity of the heat-treated microorganisms was developed as one of the microbiological detection methods of the irradiated foods. This detection method is based on the difference of the viable cell count before and after heat treatment (70 °C and 10 min). The verification by collaborative blind trial of this method was done by nine inspecting agencies in Japan. The samples used for this trial were five kinds of spices consisting of non-irradiated, 5 kGy irradiated, and 7 kGy irradiated black pepper, allspice, oregano, sage, and paprika, respectively. As a result of this collaboration, a high percentage (80%) of the correct answers was obtained for irradiated black pepper and allspice. However, the method was less successful for irradiated oregano, sage, and paprika. It might be possible to use this detection method for preliminary screening of the irradiated foods but further work is necessary to confirm these findings.

[Inhibition of oxidation of human blood low density lipoproteins by carotenoids from paprika].

PubMed

Medvedeva, N V; Andreenkov, V A; Morozkin, A D; Sergeeva, E A; Prokof'ev, Iu I; Misharin, A Iu

2003-01-01

beta-Carotene (C1), acyl derivatives of capsanthin (C2), and acyl derivatives of capsorubin (C3) were isolated from red paprika (Capsicum annuum) oleoresin. Incorporation of carotenoids C1, C2, and C3 into human plasma LDLs changed the LDL flotation coefficient distribution for LDL fraction 1.019 < d < 1.050 g/ml. The comparative studies of Cu(2+)-catalyzed oxidation for LDL, LDL-C1, LDL-C2, and LDL-C3 revealed that carotenoids C1, C2, and C3 efficiently suppressed the oxidation of LDL, inhibited the formation of conjugated dienes from polyunsaturated fatty acid residues, lowered the content of small dense LDL subfraction, and inhibited the transformation of cholesterol to auto oxidized products (in particular to 5,6-epoxycholesterol, 7-ketocholesterol and 7 beta-hydroxycholesterol). This suggests that the main carotenoids may effectively inhibit LDL oxidation in vitro with probable lowering the "atherogenic" LDL subfraction production in vivo.

Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction.

PubMed

Kang, Jae-Hyun; Kim, Suna; Moon, BoKyung

2016-08-15

In this study, we used response surface methodology (RSM) to optimize the extraction conditions for recovering lutein from paprika leaves using accelerated solvent extraction (ASE). The lutein content was quantitatively analyzed using a UPLC equipped with a BEH C18 column. A central composite design (CCD) was employed for experimental design to obtain the optimized combination of extraction temperature (°C), static time (min), and solvent (EtOH, %). The experimental data obtained from a twenty sample set were fitted to a second-order polynomial equation using multiple regression analysis. The adjusted coefficient of determination (R(2)) for the lutein extraction model was 0.9518, and the probability value (p=0.0000) demonstrated a high significance for the regression model. The optimum extraction conditions for lutein were temperature: 93.26°C, static time: 5 min, and solvent: 79.63% EtOH. Under these conditions, the predicted extraction yield of lutein was 232.60 μg/g. Copyright © 2016 Elsevier Ltd. All rights reserved.

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2014 CFR

2014-04-01

... spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf. Pepper, black Piper nigrum L. Pepper, cayenne Capsicum frutescens L. or Capsicum annuum L. Pepper, red Do. Pepper, white Piper... Hungarian Matricaria chamomilla L. Capers Capparis spinosa L. Capsicum Capsicum frutescens L. or Capsicum...

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf...

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2011 CFR

2011-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf...

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2012 CFR

2012-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican oregano, Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2012 CFR

2012-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican oregano, Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2013 CFR

2013-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican oregano, Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2011 CFR

2011-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican oregano, Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum...

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2013 CFR

2013-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum (Mill.) Mansf...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2014 CFR

2014-04-01

.... Capsicum Capsicum frutescens L. or Capsicum annuum L. Caraway Carum carvi L. Caraway, black (black cumin... pepper Capsicum frutescens L. or Capsicum annuum L. Celery seed Apium graveolens L. Chervil Anthriscus..., Mexican oregano, Mexican sage, origan) Lippia spp. Paprika Capsicum annuum L. Parsley Petroselinum crispum...

Aflatoxins in spices marketed in Portugal.

PubMed

Martins, M L; Martins, H M; Bernardo, F

2001-04-01

Seventy-nine prepackaged samples of 12 different types of spice powders (five cardamom, five cayenne pepper, eight chilli, five cloves, seven cumin, five curry) powder, five ginger, five mustard, 10 nutmeg, 12 paprika, five saffron and seven white pepper) were selected from supermarkets and ethnic shops in Lisbon (Portugal) for estimation of aflatoxins by immunoaffinity column clean-up followed by HPLC. Aflatoxin B1 (AFB1) was detected in 34 samples of prepackaged spices (43.0%). All of the cayenne pepper samples were contaminated with levels ranging from 2 to 32 microg AFB1/kg. Three nutmeg samples contained levels ranging from 1 to 5 microg/kg, three samples had levels ranging from 6 to 20 microg/kg, and there were two with 54 microg/kg and 58 microg/ kg. Paprika contained levels of aflatoxin B1 ranging from 1 to 20 microg/kg. Chilli, cumin, curry powder, saffron and white pepper samples had levels ranging from 1 to 5 microg/kg. Aflotoxins were not detected in cardamon, cloves, ginger and mustard. None of the samples analysed contained aflatoxins B2, G1 and G2.

21 CFR 172.140 - Ethoxyquin.

Code of Federal Regulations, 2010 CFR

2010-04-01

... used as an antioxidant for preservation of color in the production of chili powder, paprika, and ground... or on the uncooked fat of meat from animals except poultry. 3 parts per million in or on the uncooked liver and fat of poultry. 0.5 part per million in or on the uncooked muscle meat of animals. 0.5 part...

Immunoaffinity column cleanup with liquid chromatography using post-column bromination for determination of aflatoxins in peanut butter, pistachio paste, fig paste, and paprika powder: collaborative study.

PubMed

Stroka, J; Anklam, E; Jörissen, U; Gilbert, J

2000-01-01

A collaborative study was conducted to evaluate the effectiveness of an immunoaffinity column cleanup liquid chromatography (LC) method for the determination of aflatoxin B1 and total aflatoxins at European regulatory limits. The test portion is extracted with methanol-water (8 + 2) for dried figs and paprika, and with methanol-water (8 + 2) plus hexane (or cyclohexane) for peanut butter and pistachios. The sample extract is filtered, diluted with phosphate buffer saline, and applied to an immunoaffinity column. The column is washed with water and the aflatoxins are eluted with methanol. Aflatoxins are quantitated by reversed-phase LC with post-column derivatization (PCD) involving bromination. PCD is achieved with either an electrochemical cell (Kobra cell) and addition of bromide to the mobile phase or pyridinium hydrobromide perbromide. Determination is by fluorescence. Peanut butter, pistachio paste, dried fig paste, and paprika powder samples, both naturally contaminated with aflatoxins and containing added aflatoxins, were sent to 16 collaborators in 16 European countries. Test portions of samples were spiked at levels of 2.4 and 9.6 ng/g for total aflatoxins which included 1.0 and 4.0 ng/g aflatoxin B1, respectively. Recoveries for total aflatoxins ranged from 71 to 92% with corresponding recoveries for aflatoxin B1 of 82 to 109%. Based on results for spiked samples (blind duplicates at 2 levels) as well as naturally contaminated samples (blind duplicates at 4 levels, including blank), the relative standard deviation for repeatability ranged from 4.6 to 23.3% for total aflatoxins and from 3.1 to 20.0% for aflatoxin B1. The relative standard deviation for reproducibility ranged from 14.1 to 34.2% for total aflatoxins, and from 9.1 to 32.2% for aflatoxin B1. The method showed acceptable within-laboratory and between-laboratory precision for all 4 matrixes, as evidenced by HORRAT values <1, at the low levels of determination for both total aflatoxins and aflatoxin B1.

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates.

PubMed

Gil-Serna, Jessica; Patiño, Belén; Cortes, Laura; Gonzalez-Jaen, Maria Teresa; Vazquez, Covadonga

2015-04-01

Aspergillus steynii and Aspergillus westerdijkiae are the main ochratoxin A (OTA) producing species of Aspergillus section Circumdati. Due to its recent description, few data are available about the influence of ecophysiological factors on their growth and OTA production profiles. In this work, the effect of temperature (20, 24 and 28 °C) and water activity (aw) (0.928, 0.964 and 0.995) on growth, sporulation and OTA production by these fungi was examined in CYA and media prepared from paprika, green coffee, anise, grapes, maize and barley. Growth was positively affected by the highest temperature and aw values indicating that both species might be expected in warm climates or storage conditions. However, optimal growth conditions showed differences depending on the medium. OTA production was markedly affected by substrate and showed qualitative and quantitative differences. Both species, especially A. steynii, represent a great potential risk of OTA contamination due to their high production in a variety of conditions and substrates, in particular in barley and paprika-based media. Additionally, neither growth nor sporulation did result good indicators of OTA production by A. steynii or A. westerdijkiae; therefore, specific and highly-sensitive detection methods become essential tools for control strategies to reduce OTA risk by these species. Copyright © 2014 Elsevier Ltd. All rights reserved.

Estimating 3D Leaf and Stem Shape of Nursery Paprika Plants by a Novel Multi-Camera Photography System

PubMed Central

Zhang, Yu; Teng, Poching; Shimizu, Yo; Hosoi, Fumiki; Omasa, Kenji

2016-01-01

For plant breeding and growth monitoring, accurate measurements of plant structure parameters are very crucial. We have, therefore, developed a high efficiency Multi-Camera Photography (MCP) system combining Multi-View Stereovision (MVS) with the Structure from Motion (SfM) algorithm. In this paper, we measured six variables of nursery paprika plants and investigated the accuracy of 3D models reconstructed from photos taken by four lens types at four different positions. The results demonstrated that error between the estimated and measured values was small, and the root-mean-square errors (RMSE) for leaf width/length and stem height/diameter were 1.65 mm (R2 = 0.98) and 0.57 mm (R2 = 0.99), respectively. The accuracies of the 3D model reconstruction of leaf and stem by a 28-mm lens at the first and third camera positions were the highest, and the number of reconstructed fine-scale 3D model shape surfaces of leaf and stem is the most. The results confirmed the practicability of our new method for the reconstruction of fine-scale plant model and accurate estimation of the plant parameters. They also displayed that our system is a good system for capturing high-resolution 3D images of nursery plants with high efficiency. PMID:27314348

Thermal degradation products formed from carotenoids during a heat-induced degradation process of paprika oleoresins (Capsicum annuum L.).

PubMed

Pérez-Gálvez, Antonio; Rios, José J; Mínguez-Mosquera, María Isabel

2005-06-15

The high-temperature treatment of paprika oleoresins (Capsicum annuum L.) modified the carotenoid profile, yielding several degradation products, which were analyzed by HPLC-APCI-MS. From the initial MS data, compounds were grouped in two sets. Set 1 grouped compounds with m/z 495, and set 2 included compounds with m/z 479, in both cases for the protonated molecular mass. Two compounds of the first set were tentatively identified as 9,10,11,12,13,14,19,20-octanor-capsorubin (compound II) and 9,10,11,12,13,14,19,20-octanor-5,6-epoxide-capsanthin (compound IV), after isolation by semipreparative HPLC and analysis by EI-MS. Compounds VII, VIII, and IX from set 2 were assigned as 9,10,11,12,13,14,19,20-octanor-capsanthin and isomers, respectively. As these compounds were the major products formed in the thermal process, it was possible to apply derivatization techniques (hydrogenation and silylation) to analyze them by EI-MS, before and after chemical derivatization. Taking into account structures of the degradation products, the cyclization of polyolefins could be considered as the general reaction pathway in thermally induced reactions, yielding in the present study xylene as byproduct and the corresponding nor-carotenoids.

A Computer System for Menu Evaluation and Related Applications

DTIC Science & Technology

1974-11-01

C00500 606000 ROAST BEEF BAKED HAM CREAM «RAVY PAPRIKA BUTTERED POTATOES LYONNAISE CARROTS CAULIFLOWER AU «RATIN SIMMERED BLACKEYE PEAS BUTTERED...002930 H00230 602000 60*000 C00500 608000 608500 PEA SOUP CRACKERS PORK CHOP SUEY TURKEY POT PIE OSBRIEN POTATOES STEAMED RICE BUTTERED... potatoes ) and finally by recipe portion cost (for 100 portions) from high to low. The recipe portion costs in each major category (1-9

Carotenoid content of the varieties Jaranda and Jariza (Capsicumannuum L.) and response during the industrial slow drying and grinding steps in paprika processing.

PubMed

Mínguez-Mosquera, M I; Pérez-Gálvez, A; Garrido-Fernández, J

2000-07-01

Fruits of the pepper varieties Jaranda and Jariza (Capsicum annuum L. ) ripen as a group, enabling a single harvesting, showed a uniform carotenoid content that is high enough (7.9 g/kg) for the production of paprika. The drying system at mild temperature showed that fruits with moisture content of 85-88% generated a dry product with carotenoid content equal to or higher than the initial one. Those high moisture levels allowed the fruits to have a longer period of metabolic activity, increasing the yellow fraction, the red fraction, or both as a function of what biosynthetic process was predominant. This fact indicates under-ripeness of the fruits in the drying step. The results obtained allow us to establish that both varieties, Jaranda and Jariza, fit the dehydration process employed, yielding a dry fruit with carotenoid concentration similar to that the initial one. During the grinding step of the dry fruit, the heat generated by the hammers of the mill caused degradation of the yellow fraction, while the red fraction is maintained. The ripeness state of the harvested fruits and the appropriateness or severity of the processing steps are indicated by the ratio of red to yellow (R/Y) and/or red to total (R/T) pigments, since fluctuations in both fractions and in total pigments are reflected in and monitored by these parameters.

Aflatoxin contamination in foods and foodstuffs in Tokyo: 1986-1990.

PubMed

Tabata, S; Kamimura, H; Ibe, A; Hashimoto, H; Iida, M; Tamura, Y; Nishima, T

1993-01-01

Aflatoxins were determined in 3054 samples of foods or foodstuffs, including cereals, nuts, beans, spices, dairy products, dry fruits, and edible oil. Samples were collected in Tokyo from 1986 to 1990. Aflatoxins were found in rice products, adlay, corn, crude sugar, peanut products, pistachio nuts, brazil nuts, sesame products, butter beans, white pepper, red pepper, paprika, nutmeg, and mixed spices. The highest incidence of aflatoxin contamination was observed in nutmeg (80%), and the highest level of aflatoxin B1 was observed in pistachio nuts (1382 ppb).

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.

PubMed

Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo

2015-07-01

The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively. © 2015 Institute of Food Technologists®

Bioavailability of herbs and spices in humans as determined by ex vivo inflammatory suppression and DNA strand breaks.

PubMed

Percival, Susan S; Vanden Heuvel, John P; Nieves, Carmelo J; Montero, Cindy; Migliaccio, Andrew J; Meadors, Joanna

2012-08-01

The aim of this work was to determine the bioavailability of herbs and spices after human consumption by measuring the ability to protect lymphocytes from an oxidative injury and by examining the impact on inflammatory biomarkers in activated THP-1 cells. Ten to 12 subjects in each of 13 groups consumed a defined amount of herb or spice for 7 days. Blood was drawn from subjects before consumption and 1 hour after taking the final herb or spice capsules. Subject serum and various extractions of the herbs and spices were analyzed for antioxidant capacity by oxygen radical absorbance capacity (ORAC) analysis or by 1,1-diphenyl-2-picrylhydrzyl (DPPH). Subject peripheral blood mononuclear cells (PBMCs) in medium with10% autologous serum were incubated with hydrogen peroxide to induce DNA strand breaks. Subject serum was also used to treat activated THP-1 cells to determine relative quantities of 3 inflammatory cytokine (tumor necrosis factor-α [TNF-α], interleukin-1α [IL-1α], and IL-6) mRNAs. Herbs and spices that protected PBMCs against DNA strand breaks were paprika, rosemary, ginger, heat-treated turmeric, sage, and cumin. Paprika also appeared to protect cells from normal apoptotic processes. Of the 3 cytokine mRNAs studied (TNF-α, IL-1α, and IL-6), TNF-α was the most sensitive responder to oxidized LDL-treated macrophages. Clove, ginger, rosemary, and turmeric were able to significantly reduce oxidized LDL-induced expression of TNF-α. Serum from those consuming ginger reduced all three inflammatory biomarkers. Ginger, rosemary, and turmeric showed protective capacity by both oxidative protection and inflammation measures. DNA strand breaks and inflammatory biomarkers are a good functional measure of a food's bioavailability.

Mycotoxins, pesticides and toxic metals in commercial spices and herbs.

PubMed

Reinholds, Ingars; Pugajeva, Iveta; Bavrins, Konstantins; Kuckovska, Galina; Bartkevics, Vadims

2017-03-01

A total of 300 samples representing six condiments (black pepper, basil, oregano, nutmeg, paprika, and thyme) were analysed for 11 mycotoxins, 134 pesticides and 4 heavy metals by ultra-high performance liquid chromatography-tandem quadrupole mass spectrometry and inductively coupled plasma mass spectrometry. Mycotoxins were detected in 4%, 10% and 30% of all nutmeg, basil and thyme samples, respectively. The residues of 24 pesticides were detected in 59% of the analysed condiments. The maximum residue levels of pesticides were exceeded in 10% of oregano and 46% of thyme samples. A risk assessment of heavy metals was performed, indicating daily intake levels far below the tolerable intake levels.

Fine mapping of the genic male-sterile ms 1 gene in Capsicum annuum L.

PubMed

Jeong, Kyumi; Choi, Doil; Lee, Jundae

2018-01-01

The genomic region cosegregating with the genic male-sterile ms 1 gene of Capsicum annuum L. was delimited to a region of 869.9 kb on chromosome 5 through fine mapping analysis. A strong candidate gene, CA05g06780, a homolog of the Arabidopsis MALE STERILITY 1 gene that controls pollen development, was identified in this region. Genic male sterility caused by the ms 1 gene has been used for the economically efficient production of massive hybrid seeds in paprika (Capsicum annuum L.), a colored bell-type sweet pepper. Previously, a CAPS marker, PmsM1-CAPS, located about 2-3 cM from the ms 1 locus, was reported. In this study, we constructed a fine map near the ms 1 locus using high-resolution melting (HRM) markers in an F 2 population consisting of 1118 individual plants, which segregated into 867 male-fertile and 251 male-sterile plants. A total of 12 HRM markers linked to the ms 1 locus were developed from 53 primer sets targeting intraspecific SNPs derived by comparing genome-wide sequences obtained by next-generation resequencing analysis. Using this approach, we narrowed down the region cosegregating with the ms 1 gene to 869.9 kb of sequence. Gene prediction analysis revealed 11 open reading frames in this region. A strong candidate gene, CA05g06780, was identified; this gene is a homolog of the Arabidopsis MALE STERILITY 1 (MS1) gene, which encodes a PHD-type transcription factor that regulates pollen and tapetum development. Sequence comparison analysis suggested that the CA05g06780 gene is the strongest candidate for the ms 1 gene of paprika. To summarize, we developed a cosegregated marker, 32187928-HRM, for marker-assisted selection and identified a strong candidate for the ms 1 gene.

Total antioxidant capacity of commonly used fruits, vegetables, herbs and spices of Pakistan.

PubMed

Abid, Mobasher Ali; Ashfaq, Muhammad; Sharif, Muhammad Junaid Hassan; Rauf, Khalid; Mahmood, Wajahat; Khan, Ikarmullah; Abbas, Ghulam

2017-11-01

The current study was aimed at investigating the total antioxidant activity (TAC) of various fruits, vegetables, herbs and spices habitat in Pakistan. The ferric reducing ability of plasma (FRAP) assay was used to measure the TAC of various extracts (aqueous, ethanolic and aqueous-ethanolic). Following is the potency order for fruits (guava >strawberry >Pomegranate >apple >kinnow >melon >lemon >banana), vegetables (spinach >Cabbage (Purple) >Jalapeno >Radish >Brinjal >Bell Pepper >Lettuce >Carrot >Cabbage (White) >Onion >Potato >Tomato >Cucumber) and herbs/spices (clove >Rosemary >Thyme >Oregano >Cinnamon >Cumin >Kalonji >Paprika >Neem (Flower) >Fennel >Black Cardamom >Turmeric >Coriander >Ginger >Garlic). In conclusion, the guava, spinach and clove provide the best natural dietary option for treatment / prevention of oxidative stress and thus could alleviate several associated ailments.

Separation and quantitation of colour pigments of chili powder (Capsicum frutescens) by high-performance liquid chromatography-diode array detection.

PubMed

Cserháti, T; Forgács, E; Morais, M H; Mota, T; Ramos, A

2000-10-27

The performance of reversed-phase thin-layer (RP-TLC) and reversed-phase high-performance liquid chromatography (RP-HPLC) was compared for the separation and determination of the colour pigments of chili (Capsicum frutescens) powder using a wide variety of eluent systems. No separation of pigments was achieved in RP-TLC, however, it was established that tetrahydrofuran shows an unusually high solvent strength. RP-HPLC using water-methanol-acetonitrile gradient elution separated the chili pigments in many fractions. Diode array detection (DAD) indicated that yellow pigments are eluted earlier than the red ones and chili powder contains more yellow pigments than common paprika powders. It was established that the very different absorption spectra of pigments make the use of DAD necessary.

Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder.

PubMed

Morais, H; Rodrigues, P; Ramos, C; Forgács, E; Cserháti, T; Oliveira, J

2002-10-01

The effect of ascorbic acid, light, and storage on the stability of the pigments beta-carotene and capsanthin in red pepper (Capsicum annuum) powder has been elucidated by determining the amount of pigment in samples treated by various concentrations of ascorbic acid. Determination of pigment concentration has been performed after different storage times using high-performance liquid chromatography. The dependence of the concentration of pigments on the concentration of ascorbic acid, presence of light and the storage time has been assessed by stepwise regression analysis. The concentration of pigments decreased at longer storage time and increased at higher concentration of ascorbic acid, beta-carotene being more sensitive towards storage time and concentration of ascorbic acid than capsanthin. Interaction between the effects of light and storage time, and light and concentration of ascorbic acid has been established.

Effect of fiber source on cell wall digestibility and rate of passage in rabbits.

PubMed

García, J; Carabaño, R; de Blas, J C

1999-04-01

The influence of fiber source on fiber digestion and mean retention time was investigated. Six fibrous feedstuffs with wide differences in chemical composition and particle size were selected: paprika meal, olive leaves, alfalfa hay, soybean hulls, sodium hydroxide-treated barley straw, and sunflower hulls. Six diets were formulated to contain one of these ingredients as the sole source of fiber. To avoid nutrient imbalances, fiber sources were supplemented with different proportions of a concentrate free of fiber based on soy protein isolate, wheat flour, lard, and a vitamin and mineral mix to obtain diets containing at least 18.5% CP and 5% starch. Fecal apparent digestibility of nonstarch polysaccharides (NSPd) and its monomers, NDF, NDF-ADL, and ADF-ADL, were determined using four New Zealand White x California growing rabbits per diet. Total, ileorectal, and cecal mean retention times (tMRT, i-rMRT, and cMRT, respectively) were determined for diets based on paprika meal, olive leaves, soybean hulls, and sunflower hulls in 16 does (four per diet) fitted with T-cannulas at the terminal ileum. In both trials, DMI was negatively correlated with the proportion of fine particles (FP: < .315 mm) and positively correlated with the proportion of large particles (LP: > 1.25 mm) (P < .01). Stepwise regression analysis showed that FP was the dietary characteristic best related to digestibilities of NSP, uronic acids, glucose and NDF, tMRT, and cMRT (P < .001), showing a positive correlation with these variables. In all these cases, this procedure selected the proportion of large particles as a second variable in the model. Degree of lignification of NDF, considering lignin as the difference between ADL and acid detergent cutin, was only included as the third variable for the model of NDF digestibility. Digestibility of NSP was positively correlated with those of NDF, NDF-ADL, and ADF-ADL (r = .82, .87 and .85, respectively, P < .001); the latter was also highly correlated with the digestibility of the glucose included in the NSP fraction (r = .86; P < .001). Cecal mean retention time accounted for 63% of average tMRT, for most of the variability in tMRT (r = .99; P < .001), and was positively related to NSPd (r = .89; P < .001). From these results, we conclude that particle size is a major factor affecting fiber digestion efficiency, rate of passage, and feed intake in rabbits.

Absence of evidence or evidence of absence? A transfer and depletion study of Sudan I in eggs.

PubMed

Piątkowska, Marta; Jedziniak, Piotr; Olejnik, Małgorzata; Żmudzki, Jan; Posyniak, Andrzej

2018-01-15

Sudan I is a carcinogenic industrial azo-dye, forbidden for use in food. However, it has been detected in food on several occasions, such as in paprika, used in animal husbandry to enhance egg yolk colour. Therefore, an animal experiment was designed to simulate the transfer of Sudan I to eggs after its unintentional administration to laying hens. A group of laying hens (n=18) received feed contaminated with Sudan I at the raising concentrations: 0.45mg/kg, 4.97mg/kg and 42.1mg/kg. Residues of Sudan I were detected in egg yolks (0.29±0.03µg/kg, mean±SD) only after the administration of the feed contaminated with the dye at the highest concentration. The determined concentrations were much lower than expected based on the compound's lipophilicity. In conclusion, the transfer of Sudan I to eggs was limited and strongly dependent on its concentration in feed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Development of Singlet Oxygen Absorption Capacity (SOAC) Assay Method Using a Microplate Reader.

PubMed

Takahashi, Shingo; Iwasaki-Kino, Yuko; Aizawa, Koichi; Terao, Junji; Mukai, Kazuo

2016-01-01

Recently, a new assay method that can quantify the singlet oxygen absorption capacity (SOAC) of natural antioxidants and food extracts was developed. The SOAC values were measured in ethanol-chloroform-D2O (50 + 50 + 1, v/v/v) solution at 35°C using a UV-Vis spectrophotometer equipped with a six-channel cell positioner and an electron-temperature control unit. In the present study, measurement of the SOAC values was performed for eight representative carotenoids and three vegetable extracts (tomato, carrot, and red paprika) using a versatile instrument, the microplate reader. A 24-well glass microplate was used for measurements because a plastic microplate, commonly used in the laboratory, dissolves in the ethanol-chloroform-D2O solution. The SOAC values of eight carotenoids and three vegetable extracts measured using a microplate reader were in good agreement with the corresponding values measured using a UV-Vis spectrophotometer, suggesting that the microplate reader is an applicable instrument for the measurement of reliable SOAC values for general antioxidants and food extracts in solution.

Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices

NASA Astrophysics Data System (ADS)

Cruz-Zaragoza, E.; Marcazzó, J.; Chernov, V.

2012-08-01

Ionizing radiation processing is a widely employed method for preservative treatment of foodstuffs. Usually it is possible to detect irradiated herbs and spices by resorting to luminescence techniques, in particular photo- and thermostimulated luminescence. For these techniques to be useful, it is necessary to characterize the response to radiation of each particular herb or spice. In this work, the thermoluminescence (TL) and photostimulated luminescence (PSL) properties of inorganic polymineral fractions extracted from commercial herbs and spices previously irradiated for disinfestation purposes have been analyzed. Samples of mint, cinnamon, chamomile, paprika, black pepper, coriander and Jamaica flower were irradiated from 50 to 400 Gy by using a beta source. The X-ray diffraction (XRD) analysis has shown that the mineral fractions consist mainly of quartz and feldspars. The PSL and TL response as a function of the absorbed dose, and their fading at room temperature have been determined. The TL glow curves have been deconvolved in order to obtain characteristic kinetics parameters in each case. The results of this work show that PSL and TL are reliable techniques for detection and analysis of irradiated foodstuffs.

Evaluation of certain food additives and contaminants.

PubMed

2001-01-01

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes, respectively, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives and contaminants (including flavouring agents), and the establishment and revision of specifications. A summary follows of the Committee's evaluations of toxicological data on various specific food additives (furfural, paprika oleoresin, caramel colour II, cochineal extract, carmines, aspartame-acesulfame salt, D-tagatose, benzoyl peroxide, nitrous oxide, stearyl tartrate and trehalose), flavouring agents and contaminants (cadmium and tin), and of intake data on calcium from calcium salts of food additives. Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and tolerable intakes of the contaminants considered, changes in the status of specifications of these food additives and specific flavouring agents, and further information required or desired.

Severe pepper allergy in a young child.

PubMed

Gimenez, Leslie; Zacharisen, Michael

2011-06-01

Spices are ingredients to confer improved taste to foods. As they are derived from plants, they have the potential for inducing allergic reactions. There is a lack of studies to accurately determine the rate of pepper allergy in children. Allergic reactions to pepper in children are rare. This case illustrates such a reaction. Patient is a 17-month-old boy with mild eczema who developed urticaria, conjunctivitis, facial swelling, and severe cough immediately after ingesting venison prepared in a Southwest/mesquite marinade containing a variety of spices including black and cayenne pepper. His food was not routinely peppered. A similar but less severe reaction with facial urticaria and conjunctivitis occurred after eating roast beef in the same marinade while reintroduction of venison without marinade did not result in recurrence of symptoms. Skin tests to cayenne and black pepper extracts were positive. Skin testing to crude extracts of the food marinades was negative as well as commercial extracts of onion, garlic, paprika, thyme, and tomato. IgE radioallergosorbent results showed undetectable levels to black pepper, chili pepper, lemon, tomato, garlic, onion, green pepper, and white pepper. Specific IgE to cayenne pepper was detected at 0.11 kU/L.

Research of the (E/Z)-isomerization of carotenoids in Pécs since the 1970s.

PubMed

Molnár, Péter

2009-03-15

Geometrical configuration of the polyene chain of approximately 40 mono- and di-cis carotenoids was determined from 1970 through 1990. Subsequently, the kinetic, equilibrium and thermodynamic parameters (k, K, A, E(A), DeltaH(#), DeltaG(#), DeltaS(#)) of the reversible thermal isomerization of several symmetrical and unsymmetrical carotenoids were calculated. The rate of the iodine-catalyzed photoisomerization of (all-E)-, (9Z)- and (13Z)-zeaxanthin was compared and the 'specific rate' (per unit light energy at given wavelengths) of the iodine-catalyzed photoisomerization for several (13Z)-carotenoids was investigated. As the missing links of the biosynthetic pathway of paprika-carotenoids, carotenoids containing new end groups were isolated; their sterically unhindered mono-cis isomers were also prepared and their geometrical configuration was determined. The investigation concentrated on the substrate specificity of the enzyme violaxanthin-deepoxidase, the light-induced formation of (13Z)-violaxanthin in green leaves, the binding of xanthophylls to the bulk light-harvesting complex (LHC) of photosystem II in higher plants, the biochemical basis of color as an aesthetic quality in Citrus-fruits and the (9Z)-epoxycarotenoid cleavage enzyme activity for ABA biosynthesis. Recently (9Z)-capsanthin-5,6-epoxide and capsoneoxanthin, two novel carotenoids have been isolated from natural sources.

Concentrations of arsenic, cadmium and lead in selected foodstuffs from Serbian market basket: estimated intake by the population from the Serbia.

PubMed

Škrbić, Biljana; Živančev, Jelena; Mrmoš, Nataša

2013-08-01

In this study arsenic (As), cadmium (Cd) and lead (Pb) were determined in 114 samples of various food items collected at supermarkets located in Novi Sad, the capitol of the northern Serbian province of Vojvodina in January 2012 and March 2013. The considered items represented the most consumed foodstuffs according to the "national market basket". The highest concentrations were obtained for Pb in candy (0.323 mg kg(-1)), for Cd in paprika (0.118 mg kg(-1)) and for As in canned fish (0.43 mg kg(-1)). The results were compared with the relevant data on the occurrence of these toxic elements available in literature for other European countries. Human health risk assessment through dietary exposure was evaluated for Serbian adult consumers. The estimated intakes were compared with available toxicological references to assess the risk of As, Cd and Pb intake through consumption of analysed food items. The highest intake were estimated for Pb being 72.30 μg day(-1) for adult population, while intakes of As and Cd were significantly lower (21.89 μg day(-1) and 11.51 μg day(-1), respectively). Copyright © 2013 Elsevier Ltd. All rights reserved.

Salt tolerant Methylobacterium mesophilicum showed viable colonization abilities in the plant rhizosphere

PubMed Central

Egamberdieva, Dilfuza; Wirth, Stephan; Alqarawi, Abdulaziz A.; Abd_Allah, E.F.

2015-01-01

The source of infection has always been considered as an important factor in epidemiology and mostly linked to environmental source such as surface water, soil, plants and also animals. The activity of the opportunistic pathogens associated with plant root, their adaptation and survival under hostile environmental condition is poorly understood. In this study the salt tolerance ability of Methylobacterium mesophilicum and its colonization in the root and shoot of plants under severe drought and salt stress conditions were investigated. The colonization of plant by M. mesophilicum was investigated in a gnotobiotic sand system, and their survival in pots with saline soil. Bacterial strain was found to colonize rhizosphere of cucumber, tomato and paprika grown under normal and salt stress condition and reached up to 6.4 × 104 and 2.6 × 104 CFU/g root. The strain was resistant to Gentamicin, Ampicillin, Amoxicillin plus Clavulanic acid, Cefotaxime, neomycin, penicillin and was also tolerant to salinity stress (up to 6% NaCl). These abilities play important roles in enabling persistent colonization of the plant surface by M. mesophilicum strains. In conclusion, this study provides background information on the behaviour of opportunistic pathogen M. mesophilicum on plants and their survival in harsh environmental conditions. PMID:26288563

Evaluation of certain food additives.

PubMed

2015-01-01

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, and to prepare specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives, including flavouring agents. A summary follows of the Committee's evaluations of technical, toxicological and dietary exposure data for eight food additives (Benzoe tonkinensis; carrageenan; citric and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavouring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols, ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). Specifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavouring agents considered at this meeting.

Evaluation of certain food additives and contaminants.

PubMed

2013-01-01

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and a food contaminant with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives. A summary follows of the Committee's evaluations of technical, toxicological and dietary exposure data for seven food additives (advantame; glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; glycerol ester of gum rosin; glycerol ester of tall oil rosin; glycerol ester of wood rosin; nisin; and octenyl succinic acid modified gum arabic) and an assessment of dietary exposure to cadmium from cocoa and cocoa products. Specifications for the following food additives were revised: annatto extracts (solvent-extracted bixin and solvent-extracted norbixin); Benzoe tonkinensis; food additives containing aluminium and/or silicon; mineral oil (medium viscosity); modified starches; paprika extract; phosphates (analytical methods for the determination of phosphorus and revision of specifications); 3-phytase from Aspergillus niger expressed in Aspergillus niger; potassium aluminium silicate; and potassium aluminium silicate-based pearlescent pigments. Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of the food additives and contaminant considered.

Approach for ochratoxin A fast screening in spices using clean-up tandem immunoassay columns with confirmation by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).

PubMed

Goryacheva, I Yu; De Saeger, S; Lobeau, M; Eremin, S A; Barna-Vetró, I; Van Peteghem, C

2006-09-01

An approach for ochratoxin A (OTA) fast cost-effective screening based on clean-up tandem immunoassay columns was developed and optimized for OTA detection with a cut-off level of 10 microg kg(-1) in spices. Two procedures were tested and applied for OTA detection. Column with bottom detection immunolayer was optimized for OTA determination in Capsicum ssp. spices. A modified clean-up tandem immunoassay procedure with top detection immunolayer was successfully applied for all tested spices. Its main advantages were decreasing of the number of analysis steps and quantity of antibody and also minimizing of matrix effects. The total duration of the extraction and analysis was about 40 min for six samples. Chilli, red pepper, pili-pili, cayenne, paprika, nutmeg, ginger, white pepper and black pepper samples were analyzed for OTA contamination by the proposed clean-up tandem immunoassay procedures. Clean-up tandem immunoassay results were confirmed by HPLC-MS/MS with immunoaffinity column clean-up. Among 17 tested Capsicum ssp. spices, 6 samples (35%) contained OTA in a concentration exceeding the 10 microg kg(-1) limit discussed by the European Commission. All tested nutmeg (n=8), ginger (n=5), white pepper (n=7) and black pepper (n=6) samples did not contain OTA above this action level.

Evaluation of silver-infused polylactide films for inactivation of Salmonella and feline calicivirus in vitro and on fresh-cut vegetables.

PubMed

Martínez-Abad, A; Ocio, M J; Lagarón, J M; Sánchez, G

2013-03-01

There is a growing trend to develop packaging materials with an active role in guarantying that the quality and safety characteristics of packaged products will remain or improve from preparation throughout shelf-life. In the present study, 0.001-1.0 wt.% silver ions were satisfactorily incorporated into polylactide (PLA) films by a solvent casting technique. Silver migration from the films was measured by voltamperometry and then correlated with its antimicrobial efficacy against Salmonella enterica and feline calicivirus (FCV), a human norovirus surrogate, by using the Japanese industrial standard (JIS Z 2801). The PLA-silver films showed strong antibacterial and antiviral activity in vitro, with increasing effects at higher silver concentrations. Moreover, results show that FCV was less susceptible to silver than Salmonella. When films were applied on food samples, antibacterial and antiviral activity was reduced as compared to in vitro. Antimicrobial activity was very much dependent on the food type and temperature. In lettuce samples incubated at 4 °C during 6 days, 4 log CFU of Salmonella was inactivated for films with 1.0 wt.% and no infectious FCV was reported under the same conditions. On paprika samples, no antiviral effect was seen on FCV infectivity whereas films showed less antibacterial activity on Salmonella. Copyright © 2013 Elsevier B.V. All rights reserved.

SERS-based application in food analytics (Conference Presentation)

NASA Astrophysics Data System (ADS)

Cialla-May, Dana; Radu, Andreea; Jahn, Martin; Weber, Karina; Popp, Jürgen

2017-02-01

To establish detection schemes in life science applications, specific and sensitive methods allowing for fast detection times are required. Due to the interaction of molecules with strong electromagnetic fields excited at metallic nanostructures, the molecular fingerprint specific Raman spectrum is increased by several orders of magnitude. This effect is described as surface-enhanced Raman spectroscopy (SERS) and became a very powerful analytical tool in many fields of application. Within this presentation, we will introduce innovative bottom-up strategies to prepare SERS-active nanostructures coated with a lipophilic sensor layer. To do so, the food colorant Sudan III, an indirect carcinogen substance found in chili powder, palm oil or spice mixtures, is detected quantitatively in the background of the competitor riboflavin as well as paprika powder extracts. The SERS-based detection of azorubine (E122) in commercial available beverages with different complexity (e.g. sugar content, alcohol concentration) illustrates the strong potential of SERS as a qualitative as well as semiquantitative prescan method in food analytics. Here, a good agreement between the estimated concentration employing SERS as well as the gold standard technique HPLC, a highly laborious method, is found. Finally, SERS is applied to detect vitamin B2 and B12 in cereals as well as the estimate the ratio of lycopene and β-carotene in tomatoes. Acknowledgement: Funding the projects "QuantiSERS" and "Jenaer Biochip Initiative 2.0" within the framework "InnoProfile Transfer - Unternehmen Region" the Federal Ministry of Education and Research, Germany (BMBF) is gratefully acknowledged.

A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices.

PubMed

Yew, H Z; Berekally, T L; Richards, L C

2013-12-01

The aim of this study was to evaluate colour stability upon exposure to spices of a nano-filled and a micro-hybrid resin composite finished either with Sof-Lex™ discs (SLD) or against plastic strips (PS). Forty cylindrical specimens of 3 mm thickness were fabricated from Filtek Supreme XT ™ (FS) and Gradia Direct X™ (GD). The top surface of each specimen was polished with SLD while the bottom surface was finished against PS. All samples were immersed in staining solutions (0.1% weight turmeric, paprika and tamarind) and distilled water at 37 °C. Colour after 0, 24, 72 and 168 hours of immersion was recorded with a reflection spectrophotometer using CIE L*a*b* parameters and the results were statistically analysed with repeated measures of ANOVA and Bonferroni post hoc tests. Among all the staining solutions tested, the highest colour deviation was obtained in the turmeric group. FS finished against PS showed significantly more colour changes compared to specimens polished with SLD, while GD finished against PS were found to be more resistant to colour changes. Within the limitations of this study all the spices tested have the potential to stain resin composites with turmeric causing the most significant discolouration. Micro-hybrid and nano-filled resin composites appeared to respond differently to staining by spices when either finished with PS or polished with SLD. © 2013 Australian Dental Association.

Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS.

PubMed

Khan, Mohammad Rizwan

2015-01-01

Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g(-1), whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g(-1); harman and norharman were detected at higher concentrations up to 17.77 ng g(-1) while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.

The effect of spices and manganese on meat starter culture activity.

PubMed

Coventry, M J; Hickey, M W

1993-01-01

Three species, two proprietary spice blends and six starter preparations used in commercial salami manufacture were analysed for manganese and magnesium content. A mettwurst spices blend showed the highest levels of manganese (0·77 ppm expressed as effective product level assuming a 1% spice content) while mild and hot paprika and milano blend contained levels of manganese 1 4 - 1 3 lower. Magnesium levels for spices ranged from 3·14 to 25·81 ppm. Only two of the six meat starter cultures showed high levels of manganese (7·77 and 16·12 ppm as effective product level based on inoculation rate) while magnesium levels for all starter cultures did not exceed 0·37 ppm. The pH of salami products made with starter cultures containing no added manganese lagged behind that of products made with added mangenese (5 ppm) by 0·2 pH units at 48 h. The effect of manganese ions on the fermentation rate of starter bacteria was studied further in a salami model system, in the absence and presence of added spices. The mettwurst blend produced greatest stimulation and the milano the least. A level of 1·2 ppm of added manganese was sufficient to achieve an optimal (< 4·9 pH units within 48 h) fermentation in the presence of all five spices tested in the salami model system. Copyright © 1993. Published by Elsevier Ltd.

A colored avocado seed extract as a potential natural colorant.

PubMed

Dabas, Deepti; Elias, Ryan J; Lambert, Joshua D; Ziegler, Gregory R

2011-01-01

There is an increasing consumer demand for and scientific interest in new natural colorants. Avocado (Persea americana) seed when crushed with water develops an orange color (= 480 nm) in a time-dependent manner. Heat treatment of the seed prevented color development, whereas the addition of exogenous polyphenol oxidase (PPO), but not peroxidase restored color development. Color development was also inhibited by the addition of tropolone, an inhibitor of PPO. Color formation resulted in a decrease in the concentration of polyphenols indicating utilization for color formation. The orange color intensified as the pH was adjusted from 2.0 to 11.0, and these changes were only partially reversible when pH was adjusted from 7.5 to 11.0 in the presence of oxygen, but completely reversible when the pH was changed in the absence of oxygen. The color was found to be stable in solution at -18 °C for 2 mo. These results suggest that the avocado seed may be a potential source of natural colorant, and that color development is PPO-dependent. There is growing public and scientific interest in the development of natural alternatives to synthetic colorants in foods. Extracts of turmeric, paprika, and beets are examples of food-derived natural colorants. Avocado seeds, which represent an under-utilized waste stream, form a stable orange color when crushed in the presence of air. Our data indicate that avocado seed represents a potential source of new natural colorants for use in foods. © 2011 Institute of Food Technologists®

Low-angle X-ray scattering properties of irradiated spices

NASA Astrophysics Data System (ADS)

Almeida, A. P. G.; Braz, D.; Barroso, R. C.; Lopes, R. T.

2007-09-01

The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for θ=5-35°. The data were collected in 0.05° increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months.

Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

PubMed Central

Verluyten, Jurgen; Leroy, Frédéric; de Vuyst, Luc

2004-01-01

Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH profile relevant for Belgian-type fermented sausages. The influence on the growth characteristics and especially on the kinetics of curvacin A production with L. curvatus LTH 1174 was evaluated. Pepper, nutmeg, rosemary, mace, and garlic all decreased the maximum specific growth rate, while paprika was the only spice that increased it. The effect on the lag phase was minor except for nutmeg and especially for garlic, which increased it, yet garlic was stimulatory for biomass production. The maximum attainable biomass concentration (Xmax) was severely decreased by the addition of 0.40% (wt/vol) nutmeg, while 0.35% (wt/vol) garlic or 0.80% (wt/vol) white pepper increased Xmax. Nutmeg decreased both growth and bacteriocin production considerably. Garlic was the only spice enhancing specific bacteriocin production, resulting in higher bacteriocin activity in the cell-free culture supernatant. Finally, lactic acid production was stimulated by the addition of pepper, and this was not due to the manganese present because an amount of manganese that was not growth limiting was added to the growth medium. Addition of spices to the sausage mixture is clearly a factor that will influence the effectiveness of bacteriocinogenic starter cultures in fermented-sausage manufacturing. PMID:15294818

Computational design and fabrication of core-shell magnetic molecularly imprinted polymer for dispersive micro-solid-phase extraction coupled with high-performance liquid chromatography for the determination of rhodamine 6G.

PubMed

Xie, Jin; Xie, Jie; Deng, Jian; Fang, Xiangfang; Zhao, Haiqing; Qian, Duo; Wang, Hongjuan

2016-06-01

A novel core-shell magnetic nano-adsorbent with surface molecularly imprinted polymer coating was fabricated and then applied to dispersive micro-solid-phase extraction followed by determination of rhodamine 6G using high-performance liquid chromatography. The molecularly imprinted polymer coating was prepared by copolymerization of dopamine and m-aminophenylboronic acid (functional monomers), in the presence of rhodamine 6G (template). The selection of the suitable functional monomers was based on the interaction between different monomers and the template using the density functional theory. The ratios of the monomers to template were further optimized by an OA9 (3(4) ) orthogonal array design. The binding performances of the adsorbent were evaluated by static, kinetic, and selective adsorption experiments. The results reveal that the adsorbent possesses remarkable affinity and binding specificity for rhodamine 6G because of the enhanced Lewis acid-base interaction between the B(Ш) embedded in the imprinted cavities and the template. The nano-adsorbent was successfully applied to dispersive micro-solid-phase extraction coupled to high-performance liquid chromatography for the trace determination of rhodamine 6G in samples with a detection limit of 2.7 nmol/L. Spiked recoveries ranged from 93.0-99.1, 89.5-92.7, and 86.9-105% in river water, matrimony vine and paprika samples, respectively, with relative standard deviations of less than 4.3%. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

[Biological contamination by micromycetes in dried Boletus edulis: research of aflatoxin B1, B2 G1, G2 and ochratoxin A].

PubMed

Lorini, C; Rossetti, F; Palazzoni, S; Comodo, N; Bonaccorsi, G

2008-01-01

Aim of this survey is to identify those filamentous fungi which parasite Boletus edulis and its group and check the potential presence of secondary metabolites, specifically aflatoxin B1, total aflatoxins and ochratoxin A, in order to assess the risk to consumers' health. Forty samples of dried Boletus edulis, collected by two food industries which distribute the product in many Italian regions, have been analysed. The sampling plan has been conducted from November 2005 to March 2006, collecting 50 g from each commercial category of dried Boletus edulis available in the factory at the time of sampling. All the samples have been tested by visual macroscopic and stereoscopic assays; for some samples--those referred to commercial category presumably at higher risk--we have performed cultural assays as well, typization of isolated micromycetes, extraction and quantification of aflatoxins and ochratoxin A. Mycotoxin detection has been made by HPLC, using the UNI EN 14123 and UNI EN 14132 standard methods, respectively applied to aflatoxins determination in peanuts, pistachios, figs and paprika and to ochratoxin A in barley and coffee. Non pathogenic micromycetes, common in food products, have been frequently observed in cultural assays, while Aspergillus flavus and Aspergillus niger have been found in some samples. However the concentration of aflatoxins was always under the quantification limit. The survey confirm that, if the cold chain is kept throughout the process and the distribution, Boletus edulis and analogue mycetes are not a favourable substratum for the growth and the development of moulds.

Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.

PubMed

Verluyten, Jurgen; Leroy, Frédéric; De Vuyst, Luc

2004-08-01

Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH profile relevant for Belgian-type fermented sausages. The influence on the growth characteristics and especially on the kinetics of curvacin A production with L. curvatus LTH 1174 was evaluated. Pepper, nutmeg, rosemary, mace, and garlic all decreased the maximum specific growth rate, while paprika was the only spice that increased it. The effect on the lag phase was minor except for nutmeg and especially for garlic, which increased it, yet garlic was stimulatory for biomass production. The maximum attainable biomass concentration (X(max)) was severely decreased by the addition of 0.40% (wt/vol) nutmeg, while 0.35% (wt/vol) garlic or 0.80% (wt/vol) white pepper increased X(max). Nutmeg decreased both growth and bacteriocin production considerably. Garlic was the only spice enhancing specific bacteriocin production, resulting in higher bacteriocin activity in the cell-free culture supernatant. Finally, lactic acid production was stimulated by the addition of pepper, and this was not due to the manganese present because an amount of manganese that was not growth limiting was added to the growth medium. Addition of spices to the sausage mixture is clearly a factor that will influence the effectiveness of bacteriocinogenic starter cultures in fermented-sausage manufacturing.

Effect of electron beam irradiation on developmental stages of Helicoverpa armigera Hübner (Lepidoptera: Noctuidae)

NASA Astrophysics Data System (ADS)

Kim, Junheon; Chung, Soon-Oh; Jang, Sin Ae; Jang, Miyeon; Park, Chung Gyoo

2015-07-01

Helicoverpa armigera Hübner (Lepidoptera: Noctuidae), is an economically important and polyphagous pest, which harms various kinds of food crops and important agricultural plants, such as cotton and paprika. Effects of electron beam irradiation at six dose levels between 50 and 350 Gy on the egg (24-48 h old), the larval (4-5th instar), and the pupal (7-d old for female, 5-d old for male) development, and on the adult (1-d old) reproduction were tested to identify a potential quarantine treatment dose. Increased doses of irradiation on eggs decreased egg hatchability, pupation and adult emergence and increased larval period. ED99 values for inhibition of hatching, pupation and emergence were 460.6, 236.9 and 197.8 Gy, respectively. When larvae were irradiated with more than 280 Gy, no larvae could develop into pupae. ED99 values for inhibition of pupation and adult emergence were 265.6 and 189.6 Gy, respectively. Even though the irradiation on pupa did not completely inhibit adult emergence, most of the pupae emerged to deformed adults. When adults were irradiated, fecundity was not affected. However, F1 egg hatching was completely inhibited at the dose of 350 Gy. ED99 value for inhibition of adult emergence was estimated at 366.5 Gy. Our results suggest that electron beam irradiation could be recommendable as an alternative to MB and as a phytosanitary treatment for quarantine. A treatment dose of less than or equal to 220 Gy is suggested as a potential quarantine treatment to H. armigera egg for prevention of pupation and to larva for prevention of adult emerge.

[Characterization and nutritional value of a food artisan: the meat pie of Murcia].

PubMed

Ruiz-Cano, Domingo; Pérez-Llamas, Francisca; López-Jiménez, José Ángel; González-Silvera, Daniel; Frutos, Maria José; Zamora, Salvador

2013-01-01

The main aims of this study are to describe the characteristics of the meat pie, a typical product of the regional gastronomy of Murcia and to determine its nutritional and energy values, fatty acid profile and fat quality. There were studied 24 samples of Murcia's meat pie from the six best-selling retail establishments in this Region (four units per establishment).The moisture, protein, fat, carbohydrates, fibre and minerals, contents and the energy value, fatty acid profile and fat quality were analyzed using the Official Analysis Methods of Foods. All analyses were performed by triplicate. The average weight of this product was 192.3 ± 11.8 g, with three differentiated parts (base, filling and pastry lid). All ingredients were natural raw materials: wheat flour, lard, ground beef, sliced boiled egg and chorizo, water and spices (salt, pepper, garlic, paprika and nutmeg). Most of its organoleptic attributes are due to the type and amount of fat or lard. The combination of the other ingredients and the particular formulation of the spices are also responsible of other attributes. Due to its protein content (11.0%), this meat pie can replace other meat dishes, and be incorporated into a balanced diet. However, it is necessary to take into account its fat and energy contents (17.3 g and 317 kcal/100 g, respectively). Unlike many common pastry products, it contains no trans fatty acids. The results of the research show that the studied product remains, at present, an artisan food, and offer reliable information that it is representative of the energy and nutritional values of the Murcia's meat pie, a typical product of the gastronomy of the Region of Murcia. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Understanding the Capsanthin Tails in Regulating the Hydrophilic-Lipophilic Balance of Carbon Dots for a Rapid Crossing Cell Membrane.

PubMed

Chen, Jing; Zhang, Xiang; Zhang, Ye; Wang, Wei; Li, Shuya; Wang, Yucai; Hu, Mengyue; Liu, Li; Bi, Hong

2017-10-03

Here we use natural Chinese paprika to prepare a new kind of amphiphilic carbon dot (A-Dot) that exhibits bright, multicolored fluorescence and contains hydrophilic groups as well as lipophilic capsanthin tails on the surface. It is found that the capsanthin tails in a phospholipid-like structure can promote cell internalization of the A-Dots via crossing cell membranes rapidly in an energy-independent fashion. Compared to highly hydrophilic carbon dots (H-Dots), a control sample prepared from the microwave thermolysis of citric acid and ethylenediamine, our synthesized A-Dots can be taken up by CHO, HeLa, and HFF cells more easily. More importantly, we develop a method to calibrate the hydrophilic-lipophilic balance (HLB) values of various kinds of carbon dots (C-Dots). HLB values of A-Dots and H-Dots are determined to be 6.4 and 18.4, respectively. Moreover, we discover that the cellular uptake efficiency of C-Dots is closely related to their HLBs, and the C-Dots with an HLB value of around 6.4 cross the cell membrane easier and faster. As we regulate the HLB value of the A-Dots from 6.4 to 15.3 by removing the capsanthin tails from their surfaces via alkali refluxing, it is found that the refluxed A-Dots can hardly cross HeLa cell membranes. Our work is an essential step toward understanding the importance of regulating the HLB values as well as the surface polarity of the C-Dots for their practical use in bioimaging and also provides a simple but effective way to judge whether the C-Dots in hand are appropriate for cell imaging.

Estimating chlorophyll content and photochemical yield of photosystem II (ΦPSII) using solar-induced chlorophyll fluorescence measurements at different growing stages of attached leaves

PubMed Central

Tubuxin, Bayaer; Rahimzadeh-Bajgiran, Parinaz; Ginnan, Yusaku; Hosoi, Fumiki; Omasa, Kenji

2015-01-01

This paper illustrates the possibility of measuring chlorophyll (Chl) content and Chl fluorescence parameters by the solar-induced Chl fluorescence (SIF) method using the Fraunhofer line depth (FLD) principle, and compares the results with the standard measurement methods. A high-spectral resolution HR2000+ and an ordinary USB4000 spectrometer were used to measure leaf reflectance under solar and artificial light, respectively, to estimate Chl fluorescence. Using leaves of Capsicum annuum cv. ‘Sven’ (paprika), the relationships between the Chl content and the steady-state Chl fluorescence near oxygen absorption bands of O2B (686nm) and O2A (760nm), measured under artificial and solar light at different growing stages of leaves, were evaluated. The Chl fluorescence yields of ΦF 686nm/ΦF 760nm ratios obtained from both methods correlated well with the Chl content (steady-state solar light: R2 = 0.73; artificial light: R2 = 0.94). The SIF method was less accurate for Chl content estimation when Chl content was high. The steady-state solar-induced Chl fluorescence yield ratio correlated very well with the artificial-light-induced one (R2 = 0.84). A new methodology is then presented to estimate photochemical yield of photosystem II (ΦPSII) from the SIF measurements, which was verified against the standard Chl fluorescence measurement method (pulse-amplitude modulated method). The high coefficient of determination (R2 = 0.74) between the ΦPSII of the two methods shows that photosynthesis process parameters can be successfully estimated using the presented methodology. PMID:26071530

Identification of nonvolatile coal derived products via chromatography coupled with on-line FTIR detection. Quarterly progress report, March 1-May 31, 1985. [C/sub 2/H/sub 2/ extracts of ground coal, coffee and paprika

DOE Office of Scientific and Technical Information (OSTI.GOV)

Taylor, L.T.

Because it has been our goal to interface the supercritical fluid chromatograph with a Fourier transform infrared spectrometer we have initially chosen packed columns due to their increased sample capacities, and supercritical CO/sub 2/ because of its infrared transparency. This paper compares two sampling techniques that can be utilized in packed column supercritical fluid Chromatography (SFC). Traditional sample introduction is accomplished using an injector with a sample loop. The loop is filled with the appropriate amount of material, and subsequently inserted into the mobile phase path. In most cases the sample must be either dissolved or extracted into an appropriatemore » solvent for such sample introduction. Note that unlike HPLC, where the solvent can be the same as the mobile phase, traditional sampling with SFC must use a solvent that is very different from the mobile phase. As a result, solvent peaks are almost always present, especially with universal detectors like FTIR. An alternative method is described here whereby both extraction of the sample and introduction of the extract onto the column is accomplished on-line using only the supercritical fluid mobile phase. This sampling technique is made possible by a simple valving scheme which ties directly the extraction vessel, the injector, the packed column and the detector. This technique has several advantages over the traditional methods, not the least of which is the absence of a large amount of foreign solvent introduced on the column. 11 refs., 7 figs.« less

The 2010 Pakistan floods: high-resolution simulations with the WRF model

NASA Astrophysics Data System (ADS)

Viterbo, Francesca; Parodi, Antonio; Molini, Luca; Provenzale, Antonello; von Hardenberg, Jost; Palazzi, Elisa

2013-04-01

Estimating current and future water resources in high mountain regions with complex orography is a difficult but crucial task. In particular, the French-Italian project PAPRIKA is focused on two specific regions in the Hindu-Kush -- Himalaya -- Karakorum (HKKH)region: the Shigar basin in Pakistan, at the feet of K2, and the Khumbu valley in Nepal, at the feet of Mount Everest. In this framework, we use the WRF model to simulate precipitation and meteorological conditions with high resolution in areas with extreme orographic slopes, comparing the model output with station and satellite data. Once validated the model, we shall run a set of three future time-slices at very high spatial resolution, in the periods 2046-2050, 2071-2075 and 2096-2100, nested in different climate change scenarios (EXtreme PREcipitation and Hydrological climate Scenario Simulations -EXPRESS-Hydro project). As a prelude to this study, here we discuss the simulation of specific, high-intensity rainfall events in this area. In this paper we focus on the 2010 Pakistan floods which began in late July 2010, producing heavy monsoon rains in the Khyber Pakhtunkhwa, Sindh, Punjab and Balochistan regions of Pakistan and affecting the Indus River basin. Approximately one-fifth of Pakistan's total land area was underwater, with a death toll of about 2000 people. This event has been simulated with the WRF model (version 3.3.) in cloud-permitting mode (d01 14 km and d02 3.5 km): different convective closures and microphysics parameterization have been used. A deeper understanding of the processes responsible for this event has been gained through comparison with rainfall depth observations, radiosounding data and geostationary/polar satellite images.

Calibration and testing of a Raman hyperspectral imaging system to reveal powdered food adulteration

PubMed Central

Lohumi, Santosh; Lee, Hoonsoo; Kim, Moon S.; Qin, Jianwei; Kandpal, Lalit Mohan; Bae, Hyungjin; Rahman, Anisur

2018-01-01

The potential adulteration of foodstuffs has led to increasing concern regarding food safety and security, in particular for powdered food products where cheap ground materials or hazardous chemicals can be added to increase the quantity of powder or to obtain the desired aesthetic quality. Due to the resulting potential health threat to consumers, the development of a fast, label-free, and non-invasive technique for the detection of adulteration over a wide range of food products is necessary. We therefore report the development of a rapid Raman hyperspectral imaging technique for the detection of food adulteration and for authenticity analysis. The Raman hyperspectral imaging system comprises of a custom designed laser illumination system, sensing module, and a software interface. Laser illumination system generates a 785 nm laser line of high power, and the Gaussian like intensity distribution of laser beam is shaped by incorporating an engineered diffuser. The sensing module utilize Rayleigh filters, imaging spectrometer, and detector for collection of the Raman scattering signals along the laser line. A custom-built software to acquire Raman hyperspectral images which also facilitate the real time visualization of Raman chemical images of scanned samples. The developed system was employed for the simultaneous detection of Sudan dye and Congo red dye adulteration in paprika powder, and benzoyl peroxide and alloxan monohydrate adulteration in wheat flour at six different concentrations (w/w) from 0.05 to 1%. The collected Raman imaging data of the adulterated samples were analyzed to visualize and detect the adulterant concentrations by generating a binary image for each individual adulterant material. The results obtained based on the Raman chemical images of adulterants showed a strong correlation (R>0.98) between added and pixel based calculated concentration of adulterant materials. This developed Raman imaging system thus, can be considered as a powerful analytical technique for the quality and authenticity analysis of food products. PMID:29708973

Calibration and testing of a Raman hyperspectral imaging system to reveal powdered food adulteration.

PubMed

Lohumi, Santosh; Lee, Hoonsoo; Kim, Moon S; Qin, Jianwei; Kandpal, Lalit Mohan; Bae, Hyungjin; Rahman, Anisur; Cho, Byoung-Kwan

2018-01-01

The potential adulteration of foodstuffs has led to increasing concern regarding food safety and security, in particular for powdered food products where cheap ground materials or hazardous chemicals can be added to increase the quantity of powder or to obtain the desired aesthetic quality. Due to the resulting potential health threat to consumers, the development of a fast, label-free, and non-invasive technique for the detection of adulteration over a wide range of food products is necessary. We therefore report the development of a rapid Raman hyperspectral imaging technique for the detection of food adulteration and for authenticity analysis. The Raman hyperspectral imaging system comprises of a custom designed laser illumination system, sensing module, and a software interface. Laser illumination system generates a 785 nm laser line of high power, and the Gaussian like intensity distribution of laser beam is shaped by incorporating an engineered diffuser. The sensing module utilize Rayleigh filters, imaging spectrometer, and detector for collection of the Raman scattering signals along the laser line. A custom-built software to acquire Raman hyperspectral images which also facilitate the real time visualization of Raman chemical images of scanned samples. The developed system was employed for the simultaneous detection of Sudan dye and Congo red dye adulteration in paprika powder, and benzoyl peroxide and alloxan monohydrate adulteration in wheat flour at six different concentrations (w/w) from 0.05 to 1%. The collected Raman imaging data of the adulterated samples were analyzed to visualize and detect the adulterant concentrations by generating a binary image for each individual adulterant material. The results obtained based on the Raman chemical images of adulterants showed a strong correlation (R>0.98) between added and pixel based calculated concentration of adulterant materials. This developed Raman imaging system thus, can be considered as a powerful analytical technique for the quality and authenticity analysis of food products.

Spore prevalence and toxigenicity of Bacillus cereus and Bacillus thuringiensis isolates from U.S. retail spices.

PubMed

Hariram, Upasana; Labbé, Ronald

2015-03-01

Recent incidents of foodborne illness associated with spices as the vehicle of transmission prompted this examination of U.S. retail spices with regard to Bacillus cereus. This study focused on the levels of aerobic-mesophilic spore-forming bacteria and B cereus spores associated with 247 retail spices purchased from five states in the United States. Samples contained a wide range of aerobic-mesophilic bacterial spore counts (< 200 to 8.3 × 10(7) CFU/g), with 19.1% of samples at levels above 10(5) CFU/g. For examples, paprika, allspice, peppercorns, and mixed spices had high levels of aerobic spores (> 10(7) CFU/g). Using a novel chromogenic agar, B. cereus and B. thuringiensis spores were isolated from 77 (31%) and 11 (4%) samples, respectively. Levels of B. cereus were <3 to 1,600 MPN/g. Eighty-eight percent of B. cereus isolates and 91% of B. thuringiensis isolates possessed at least one type of enterotoxin gene: HBL (hemolysin BL) or nonhemolytic enterotoxin (NHE). None of the 88 isolates obtained in this study possessed the emetic toxin gene (ces). Using commercially available immunological toxin detection kits, the toxigenicity of the isolates was confirmed. The NHE enterotoxin was expressed in 98% of B. cereus and 91% of B. thuringiensis isolates that possessed the responsible gene. HBL enterotoxin was detected in 87% of B. cereus and 100% of B. thuringiensis PCR-positive isolates. Fifty-two percent of B. cereus and 54% of B. thuringiensis isolates produced both enterotoxins. Ninety-seven percent of B. cereus isolates grew at 12°C, although only two isolates grew well at 9°C. The ability of these spice isolates to form spores, produce diarrheal toxins, and grow at moderately abusive temperatures makes retail spices an important potential vehicle for foodborne illness caused by B. cereus strains, in particular those that produce diarrheal toxins.

Posterior hyaloid detachment and internal limiting membrane peeling assisted by anthocyanins from acai fruit (Euterpe oleracea) and 10 other natural vital dyes: experimental study in cadaveric eyes.

PubMed

Chen, Jane; Ferreira, Magno Antonio; Farah, Michel Eid; de Carvalho, André Maia; Alves Ferreira, Raquel Eustaquio; de Moraes Filho, Milton Nunes; Souza Lima-Filho, Acácio Alves; Lago, João Henrique G; Sartorelli, Patricia; Rodrigues, Eduardo Buchele; Ferreira, Eber; Peris, Cristiane; Maia, Maurício

2013-01-01

The purpose of this study was to determine whether natural dyes facilitate posterior hyaloid detachment (posterior vitreous detachment [PVD]) and retinal internal limiting membrane (ILM) peeling in human eyes. Open-sky vitrectomy with posterior hyaloid and ILM removal was performed in 86 human cadaveric eyes. After core vitrectomy, 11 different dyes were injected into the vitreous cavity to aid hyaloid detachment and ILM removal. The dyes were allowed to settle on the macula for 5 minutes after PVD and were removed by mechanical aspiration. Intraocular forceps were used for ILM peeling, which was confirmed by light microscopy of the peeled tissue. Acai fruit (Euterpe oleracea) extract and 10 additional dyes from plants or animal sources were tested: pomegranate (Punica granatum), logwood (Haematoxylum campechianum), chlorophyll extract from alfalfa (Medicago sativa), cochineal (Dactylopius coccus), hibiscus (Hibiscus rosa-sinensis), indigo (Indigofera tinctoria), paprika (Capiscum annuum), turmeric (Curcuma longa), old fustic (Maclura tinctoria), and grape (Vitis vinifera). The dyes facilitated PVD and ILM peeling. Acai fruit (E. oleracea) extract, logwood (H. campechianum), cochineal (D. coccus), and old fustic (M. tinctoria) facilitated PVD in all cases; dye-assisted PVD was compared with triamcinolone-assisted PVD performed previously in a comparative model. Acai fruit (E. oleracea) extract, cochineal (D. coccus), and chlorophyll extract from alfalfa (M. sativa) showed the best capability for ILM staining; dye-assisted ILM removal was compared with the ILM peeling guided by indocyanine green staining performed previously in a comparative model. Light microscopy confirmed the ILM removal in all cases. Anthocyanin dye of the acai fruit (E. oleracea) and the dyes from cochineal (D. coccus) and chlorophyll extract from alfalfa (M. sativa) resulted in the best capability for posterior hyaloid and ILM staining in human cadaveric eyes and may be a useful tool for vitreoretinal surgery.

Evaluation of certain food additives.

PubMed

2009-01-01

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular, flavouring agents). A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate (40-65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane, steviol glycosides and sulfites [assessment of dietary exposure]) and 10 groups of related flavouring agents (aliphatic branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters; aliphatic linear alpha,beta-unsaturated aldehydes, acids and related alcohols, acetals and esters; aliphatic secondary alcohols, ketones and related esters; alkoxy-substituted allylbenzenes present in foods and essential oils and used as flavouring agents; esters of aliphatic acyclic primary alcohols with aliphatic linear saturated carboxylic acids; furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols, ketones and related esters; hydroxy- and alkoxy-substituted benzyl derivatives; and substances structurally related to menthol). Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum (clarified); chlorophyllin copper complexes, sodium and potassium salts; Fast Green FCF; guar gum and guar gum (clarified); iron oxides; isomalt; monomagnesium phosphate; Patent Blue V; Sunset Yellow FCF; and trisodium diphosphate. Re-evaluation of flavouring agents for which estimated intake was based on anticipated poundage data was carried out for 2-isopropyl- N,2,3-trimethylbutyramide (No. 1595) and L-monomenthyl glutarate (No. 1414). Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives considered.

2016 American College of Rheumatology/European League Against Rheumatism Criteria for Minimal, Moderate, and Major Clinical Response in Adult Dermatomyositis and Polymyositis: An International Myositis Assessment and Clinical Studies Group/Paediatric Rheumatology International Trials Organisation Collaborative Initiative.

PubMed

Aggarwal, Rohit; Rider, Lisa G; Ruperto, Nicolino; Bayat, Nastaran; Erman, Brian; Feldman, Brian M; Oddis, Chester V; Amato, Anthony A; Chinoy, Hector; Cooper, Robert G; Dastmalchi, Maryam; Fiorentino, David; Isenberg, David; Katz, James D; Mammen, Andrew; de Visser, Marianne; Ytterberg, Steven R; Lundberg, Ingrid E; Chung, Lorinda; Danko, Katalin; García-De la Torre, Ignacio; Song, Yeong Wook; Villa, Luca; Rinaldi, Mariangela; Rockette, Howard; Lachenbruch, Peter A; Miller, Frederick W; Vencovsky, Jiri

2017-05-01

To develop response criteria for adult dermatomyositis (DM) and polymyositis (PM). Expert surveys, logistic regression, and conjoint analysis were used to develop 287 definitions using core set measures. Myositis experts rated greater improvement among multiple pairwise scenarios in conjoint analysis surveys, where different levels of improvement in 2 core set measures were presented. The PAPRIKA (Potentially All Pairwise Rankings of All Possible Alternatives) method determined the relative weights of core set measures and conjoint analysis definitions. The performance characteristics of the definitions were evaluated on patient profiles using expert consensus (gold standard) and were validated using data from a clinical trial. The nominal group technique was used to reach consensus. Consensus was reached for a conjoint analysis-based continuous model using absolute percent change in core set measures (physician, patient, and extramuscular global activity, muscle strength, Health Assessment Questionnaire, and muscle enzyme levels). A total improvement score (range 0-100), determined by summing scores for each core set measure, was based on improvement in and relative weight of each core set measure. Thresholds for minimal, moderate, and major improvement were ≥20, ≥40, and ≥60 points in the total improvement score. The same criteria were chosen for juvenile DM, with different improvement thresholds. Sensitivity and specificity in DM/PM patient cohorts were 85% and 92%, 90% and 96%, and 92% and 98% for minimal, moderate, and major improvement, respectively. Definitions were validated in the clinical trial analysis for differentiating the physician rating of improvement (P < 0.001). The response criteria for adult DM/PM consisted of the conjoint analysis model based on absolute percent change in 6 core set measures, with thresholds for minimal, moderate, and major improvement. © 2017, American College of Rheumatology.

Prevalence of Salmonella in 11 Spices Offered for Sale from Retail Establishments and in Imported Shipments Offered for Entry to the United States.

PubMed

Zhang, Guodong; Hu, Lijun; Pouillot, Régis; Tatavarthy, Aparna; Doren, Jane M Van; Kleinmeier, Daria; Ziobro, George C; Melka, David; Wang, Hua; Brown, Eric W; Strain, Errol; Bunning, Vincent K; Musser, Steven M; Hammack, Thomas S

2017-10-04

The U.S. Food and Drug Administration conducted a survey to evaluate Salmonella prevalence and aerobic plate counts in packaged (dried) spices offered for sale at retail establishments in the United States. The study included 7,250 retail samples of 11 spice types that were collected during November 2013 to September 2014 and October 2014 to March 2015. No Salmonella-positive samples (based on analysis of 125 g) were found among retail samples of cumin seed (whole or ground), sesame seed (whole, not roasted or toasted, and not black), and white pepper (ground or cracked), for prevalence estimates of 0.00% with 95% Clopper and Pearson's confidence intervals of 0.00 to 0.67%, 0.00 to 0.70%, and 0.00 to 0.63%, respectively. Salmonella prevalence estimates (confidence intervals) for the other eight spice types were 0.19% (0.0048 to 1.1%) for basil leaf (whole, ground, crushed, or flakes), 0.24% (0.049 to 0.69%) for black pepper (whole, ground, or cracked), 0.56% (0.11 to 1.6%) for coriander seed (ground), 0.19% (0.0049 to 1.1%) for curry powder (ground mixture of spices), 0.49% (0.10 to 1.4%) for dehydrated garlic (powder, granules, or flakes), 0.15% (0.0038 to 0.83%) for oregano leaf (whole, ground, crushed, or flakes), 0.25% (0.03 to 0.88%) for paprika (ground or cracked), and 0.64% (0.17 to 1.6%) for red pepper (hot red pepper, e.g., chili, cayenne; ground, cracked, crushed, or flakes). Salmonella isolates were serotyped, and genomes were sequenced. Samples of these same 11 spice types were also examined from shipments of imported spices offered for entry to the United States from 1 October 2011 to 30 September 2015. Salmonella prevalence estimates (based on analysis of two 375-g composite samples) for shipments of imported spices were 1.7 to 18%. The Salmonella prevalence estimates for spices offered for sale at retail establishments for all of the spice types except dehydrated garlic and basil were significantly lower than estimates for shipments of imported spice offered for entry.

Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments.

PubMed

McCrea, Cindy E; West, Sheila G; Kris-Etherton, Penny M; Lambert, Joshua D; Gaugler, Trent L; Teeter, Danette L; Sauder, Katherine A; Gu, Yeyi; Glisan, Shannon L; Skulas-Ray, Ann C

2015-01-16

Data suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study (N = 6 healthy adults), we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low spice meal. Our goal was to confirm this effect in a larger sample and to consider the influence of acute psychological stress on fat metabolism. Further, we used in vitro methods to evaluate the inhibitory effect of spices on digestive enzymes. In a 2 x 2, randomized, 4-period crossover design, we compared the effects of 14.5 g spices (black pepper, cinnamon, cloves, garlic, ginger, oregano, paprika, rosemary, and turmeric) vs. placebo incorporated into a high fat meal (1000 kcal, 45 g fat), followed by psychological stress (Trier Social Stress Test) vs. rest on postprandial metabolism in 20 healthy but overweight adults. Blood was sampled at baseline and at 105, 140, 180, and 210 minutes for analysis of triglycerides, glucose, and insulin. Additional in vitro analyses examined the effect of the spice blend and constituent spices on the activity of pancreatic lipase (PL) and secreted phospholipase A₂ (PLA₂). Mixed models were used to model the effects of spices and stress (SAS v9.3). Serum triglycerides, glucose and insulin were elevated following the meal (p < 0.01). Spices reduced post-meal triglycerides by 31% when the meal was followed by the rest condition (p = 0.048), but this effect was not present during stress. There was no effect of the spice blend on glucose or insulin; however, acute stress significantly increased both of these measures (p < 0.01; mean increase of 47% and 19%, respectively). The spice blend and several of the individual spices dose-dependently inhibited PL and PLA2 activity in vitro. Inclusion of spices may attenuate postprandial lipemia via inhibition of PL and PLA₂. However, the impact of psychological stress negates any influence of the spice blend on triglycerides, and further, increases blood glucose and insulin. ClinicalTrials.gov as NCT00954902 .

2016 American College of Rheumatology/European League Against Rheumatism criteria for minimal, moderate, and major clinical response in adult dermatomyositis and polymyositis: An International Myositis Assessment and Clinical Studies Group/Paediatric Rheumatology International Trials Organisation Collaborative Initiative.

PubMed

Aggarwal, Rohit; Rider, Lisa G; Ruperto, Nicolino; Bayat, Nastaran; Erman, Brian; Feldman, Brian M; Oddis, Chester V; Amato, Anthony A; Chinoy, Hector; Cooper, Robert G; Dastmalchi, Maryam; Fiorentino, David; Isenberg, David; Katz, James D; Mammen, Andrew; de Visser, Marianne; Ytterberg, Steven R; Lundberg, Ingrid E; Chung, Lorinda; Danko, Katalin; García-De la Torre, Ignacio; Song, Yeong Wook; Villa, Luca; Rinaldi, Mariangela; Rockette, Howard; Lachenbruch, Peter A; Miller, Frederick W; Vencovsky, Jiri

2017-05-01

To develop response criteria for adult dermatomyositis (DM) and polymyositis (PM). Expert surveys, logistic regression, and conjoint analysis were used to develop 287 definitions using core set measures. Myositis experts rated greater improvement among multiple pairwise scenarios in conjoint analysis surveys, where different levels of improvement in 2 core set measures were presented. The PAPRIKA (Potentially All Pairwise Rankings of All Possible Alternatives) method determined the relative weights of core set measures and conjoint analysis definitions. The performance characteristics of the definitions were evaluated on patient profiles using expert consensus (gold standard) and were validated using data from a clinical trial. The nominal group technique was used to reach consensus. Consensus was reached for a conjoint analysis-based continuous model using absolute per cent change in core set measures (physician, patient, and extramuscular global activity, muscle strength, Health Assessment Questionnaire, and muscle enzyme levels). A total improvement score (range 0-100), determined by summing scores for each core set measure, was based on improvement in and relative weight of each core set measure. Thresholds for minimal, moderate, and major improvement were ≥20, ≥40, and ≥60 points in the total improvement score. The same criteria were chosen for juvenile DM, with different improvement thresholds. Sensitivity and specificity in DM/PM patient cohorts were 85% and 92%, 90% and 96%, and 92% and 98% for minimal, moderate, and major improvement, respectively. Definitions were validated in the clinical trial analysis for differentiating the physician rating of improvement (p<0.001). The response criteria for adult DM/PM consisted of the conjoint analysis model based on absolute per cent change in 6 core set measures, with thresholds for minimal, moderate, and major improvement. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.

PubMed

Govindarajan, V S; Rajalakshmi, D; Chand, N

1987-01-01

Capsicum fruits are popular worldwide and are used in the cuisines of both the developing and the developed countries. With its different varieties, forms, and uses, the spice capsicum contributes to the entire gamut of sensory experience--color as finely ground paprika powder or extract in sausages, goulash, cheese, and snacks; both pungency and color as the many varieties of chillies used in Mexican, African, Indian, and southeast Asian cuisines; color, aroma, and mild pungency as the fresh green chillies used in many of the growing countries; and appearance, color, aroma, and texture as fresh fruit in salads and as a pickled and canned product. In three earlier parts in this series, the varieties, cultivation, and primary processing; the processed products, world production, and trade; and the chemistry of the color, aroma, and pungency stimuli have been reviewed. In this part, the evaluation of quality through instrumental determination of the causal components and the sensory evaluation of color, aroma, and pungency are discussed. Several methods for quantitative determination of the stimuli and the sensory evaluation of the responses to the stimuli are reviewed. The problems of sensory evaluation of color, aroma, and pungency, the dominant attributes for validation of the instrumentally determined values for carotenoids, volatiles, or particular fractions, and total and individual capsaicinoids are specifically discussed. Summarized details of selected instrumental methods for evaluating the stimuli, which are either validated by correlation to sensorily perceived responses or to adopted standards, are given along with representative data obtained for discussing the adequacy and reliability of the methods. Pungency as a specific gustatory perception and the many methods proposed to evaluate this quality are discussed. A recommended objective procedure for obtaining reproducible values is discussed, and a method for relating different panel results is shown. With such a method, highly significant correlations have been shown between estimated total capsaicinoids and the determined pungency. The estimation of total capsaicinoids by any simple, reliable method is shown to be adequate for quality control of pungency of Capsicum fruits.

Prediction of future hydrological regimes in poorly gauged high altitude basins: the case study of the upper Indus, Pakistan

NASA Astrophysics Data System (ADS)

Bocchiola, D.; Diolaiuti, G.; Soncini, A.; Mihalcea, C.; D'Agata, C.; Mayer, C.; Lambrecht, A.; Rosso, R.; Smiraglia, C.

2011-04-01

In the mountain regions of the Hindu Kush, Karakoram and Himalaya (HKH) the "third polar ice cap" of our planet, glaciers play the role of "water towers" by providing significant amount of melt water, especially in the dry season, essential for agriculture, drinking purposes, and hydropower production. Recently, most glaciers in the HKH have been retreating and losing mass, mainly due to significant regional warming, thus calling for assessment of future water resources availability for populations down slope. However, hydrology of these high altitude catchments is poorly studied and little understood. Most such catchments are poorly gauged, thus posing major issues in flow prediction therein, and representing in facts typical grounds of application of PUB concepts, where simple and portable hydrological modeling based upon scarce data amount is necessary for water budget estimation, and prediction under climate change conditions. In this preliminarily study, future (2060) hydrological flows in a particular watershed (Shigar river at Shigar, ca. 7000 km2), nested within the upper Indus basin and fed by seasonal melt from major glaciers, are investigated. The study is carried out under the umbrella of the SHARE-Paprika project, aiming at evaluating the impact of climate change upon hydrology of the upper Indus river. We set up a minimal hydrological model, tuned against a short series of observed ground climatic data from a number of stations in the area, in situ measured ice ablation data, and remotely sensed snow cover data. The future, locally adjusted, precipitation and temperature fields for the reference decade 2050-2059 from CCSM3 model, available within the IPCC's panel, are then fed to the hydrological model. We adopt four different glaciers' cover scenarios, to test sensitivity to decreased glacierized areas. The projected flow duration curves, and some selected flow descriptors are evaluated. The uncertainty of the results is then addressed, and use of the model for nearby catchments discussed. The proposed approach is valuable as a tool to investigate the hydrology of poorly gauged high altitude areas, and to project forward their hydrological behavior pending climate change.

Prediction of future hydrological regimes in poorly gauged high altitude basins: the case study of the upper Indus, Pakistan

NASA Astrophysics Data System (ADS)

Bocchiola, D.; Diolaiuti, G.; Soncini, A.; Mihalcea, C.; D'Agata, C.; Mayer, C.; Lambrecht, A.; Rosso, R.; Smiraglia, C.

2011-07-01

In the mountain regions of the Hindu Kush, Karakoram and Himalaya (HKH) the "third polar ice cap" of our planet, glaciers play the role of "water towers" by providing significant amount of melt water, especially in the dry season, essential for agriculture, drinking purposes, and hydropower production. Recently, most glaciers in the HKH have been retreating and losing mass, mainly due to significant regional warming, thus calling for assessment of future water resources availability for populations down slope. However, hydrology of these high altitude catchments is poorly studied and little understood. Most such catchments are poorly gauged, thus posing major issues in flow prediction therein, and representing in fact typical grounds of application of PUB concepts, where simple and portable hydrological modeling based upon scarce data amount is necessary for water budget estimation, and prediction under climate change conditions. In this preliminarily study, future (2060) hydrological flows in a particular watershed (Shigar river at Shigar, ca. 7000 km2), nested within the upper Indus basin and fed by seasonal melt from major glaciers, are investigated. The study is carried out under the umbrella of the SHARE-Paprika project, aiming at evaluating the impact of climate change upon hydrology of the upper Indus river. We set up a minimal hydrological model, tuned against a short series of observed ground climatic data from a number of stations in the area, in situ measured ice ablation data, and remotely sensed snow cover data. The future, locally adjusted, precipitation and temperature fields for the reference decade 2050-2059 from CCSM3 model, available within the IPCC's panel, are then fed to the hydrological model. We adopt four different glaciers' cover scenarios, to test sensitivity to decreased glacierized areas. The projected flow duration curves, and some selected flow descriptors are evaluated. The uncertainty of the results is then addressed, and use of the model for nearby catchments discussed. The proposed approach is valuable as a tool to investigate the hydrology of poorly gauged high altitude areas, and to project forward their hydrological behavior pending climate change.

Dietary supplementation with a natural carotenoid mixture decreases oxidative stress.

PubMed

Kiokias, S; Gordon, M H

2003-09-01

To determine whether dietary supplementation with a natural carotenoid mixture counteracts the enhancement of oxidative stress induced by consumption of fish oil. A randomised double-blind crossover dietary intervention. Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK. A total of 32 free-living healthy nonsmoking volunteers were recruited by posters and e-mails in The University of Reading. One volunteer withdrew during the study. The volunteers consumed a daily supplement comprising capsules containing fish oil (4 x 1 g) or fish oil (4 x 1 g) containing a natural carotenoid mixture (4 x 7.6 mg) for 3 weeks in a randomised crossover design separated by a 12 week washout phase. The carotenoid mixture provided a daily intake of beta-carotene (6.0 mg), alpha-carotene (1.4 mg), lycopene (4.5 mg), bixin (11.7 mg), lutein (4.4 mg) and paprika carotenoids (2.2 mg). Blood and urine samples were collected on days 0 and 21 of each dietary period. The carotenoid mixture reduced the fall in ex vivo oxidative stability of low-density lipoprotein (LDL) induced by the fish oil (P=0.045) and it reduced the extent of DNA damage assessed by the concentration of 8-hydroxy-2'-deoxyguanosine in urine (P=0.005). There was no effect on the oxidative stability of plasma ex vivo assessed by the oxygen radical absorbance capacity test. beta-Carotene, alpha-carotene, lycopene and lutein were increased in the plasma of subjects consuming the carotenoid mixture. Plasma triglyceride levels were reduced significantly more than the reduction for the fish oil control (P=0.035), but total cholesterol, HDL and LDL levels were not significantly changed by the consumption of the carotenoid mixture. Consumption of the natural carotenoid mixture lowered the increase in oxidative stress induced by the fish oil as assessed by ex vivo oxidative stability of LDL and DNA degradation product in urine. The carotenoid mixture also enhanced the plasma triglyceride-lowering effect of the fish oil. : The study was supported by funding from the Greek Studentship Foundation and from Unilever Bestfoods plc. Carotenoids were contributed by Overseal Foods plc.

Effect of fiber source on cecal fermentation and nitrogen recycled through cecotrophy in rabbits.

PubMed

García, J; Carabaño, R; Pérez-Alba, L; de Blas, J C

2000-03-01

The influence of fiber source on fiber digestion in rabbits was investigated. Six fibrous feedstuffs with wide differences in chemical composition and particle size were selected: paprika meal, olive leaves, alfalfa hay, soybean hulls, sodium hydroxide-treated barley straw, and sunflower hulls. Six diets were formulated to contain one of these ingredients as the sole source of fiber. To avoid nutrient imbalances, fiber sources were supplemented with different proportions of a fiber-free concentrate, based on soy protein isolate, wheat flour, lard, and a vitamin and mineral mix, to obtain diets containing at least 3% nitrogen and 5% starch. Daily soft feces excretion, and its NDF, and total and microbial nitrogen content were determined in 60 fattening rabbits (10 per diet). Seven days after the last cecotrophy control, the same animals were used to determine weight of stomach, cecum and their contents, and cecal fermentation traits (pH, VFA and ammonia concentrations, and buffer properties of cecal contents). Stepwise regression analysis showed a positive effect (P < .001) on soft feces excretion, total and microbial nitrogen concentrations in soft feces, cecal acidity, and total VFA in the cecum of dietary pectic constituents (2.9, 3.5, 2.5, .9, and 6.6%) and proportion of fine particles (< .315 mm) (1.8, .9, 1.3, .15, and .9%) per each increment of one percentage unit of the independent variables. Proportion of fine particles also increased weight of cecal contents (P < .001). Soft feces excretion and weight of stomach and of its contents increased (P < .001) by 5.2, 2.8, and 10.2% per each percentage unit increment of proportion of large particles (> 1.25 mm). Degree of lignification of NDF decreased total nitrogen concentration in soft feces and cecal VFA concentration (P < .001). Source of fiber affected cecal pH not only by its influence on the cecal concentrations of the final products of fermentation, but also through its effect on the pH of dry cecal contents (P < .001). The latter was negatively correlated with dietary proportion of fine particles, degree of lignification of NDF, and base-buffering capacity of dry cecal contents (r = -.52, -.37, and -.49, respectively). From these results, we conclude that pectic constituent concentration, degree of lignification of NDF, and particle size are the variables that best characterize the influence of the source of fiber on soft feces excretion and cecal fermentation traits in rabbits.

Natural and Artificial (fluorescent) Tracers to Characterise Hydrogeological Functioning and to Protect Karst Aquifers

NASA Astrophysics Data System (ADS)

Andreo, B.; Mudarra, M.; Marin, A. I.; Barberá, J. A.

2012-12-01

The hydrogeological functioning and response of karst aquifers can be determined by the joint use of natural hydrogeochemical tracers, especially total organic carbon (TOC) and intrinsic fluorescence of water, together with artificial (fluorescent) tracers, under the same hydrodynamic conditions. Sharp and rapid variations in discharge, temperature, electrical conductivity and water chemistry, particularly of natural tracers of infiltration (TOC, intrinsic fluorescence and NO3-) recorded in karst spring water, confirm the existence of well developed karst conduits in the sector of the aquifer being drained, with rapid flows and very short water transit times from the surface to the springs (Mudarra et al., 2011). This is in agreement with the evidence obtained from breakthrough curves of fluorescent dye tracers (uranine, eosine, etc.). However, time lags between maximum concentrations of natural (especially TOC and intrinsic fluorescence) and artificial tracers show that the global system response is faster than that produced from a recharge concentrated at a point on the surface, even in karst sinkholes. Response and transit times of water through the karst can be calculated using both natural and artificial tracers, but flow velocities can really only be quantified using artificial tracers. Analysis of the responses obtained by natural tracers of infiltration (global system response) and artificial tracers (single response) in karst waters has revealed the usefulness and complementarity of both techniques for characterising the hydrogeological functioning of karst aquifers and, even more important, for validating contamination vulnerability mapping in these medium (Zwahlen, 2004; Andreo et al., 2006). In recent decades, several methods have been developed for such vulnerability mapping, but little progress has been made in validating their results. This validation is essential for the adequate protection of water resources in karst media, as has been shown in recent research (Marin et al., 2012; Ravbar et al., 2012). References: Andreo B, Goldscheider N, Vadillo I, Vías JM, Neukum C, Sinreich M, Jiménez P, Brechenmacher J, Carrasco F, Hötzl H, Perles MJ, Zwahlen F (2006a): Karst groundwater protection: First application of a Pan-European Approach to vulnerability, hazard and risk mapping in the Sierra de Líbar (Southern Spain). Science of the Total Environment, 357 1-3: 54-73. Marín AI, Andreo B and Dörfliger N (2012): Comparative application of two methods (COP and PaPRIKa) for groundwater vulnerability mapping in Mediterranean karst aquifers (France and Spain). Environmental Earth Sciences, 65: 2407-2421. Mudarra M, Andreo B and Baker A (2011): Characterisation of dissolved organic matter in karst spring waters using intrinsic fluorescence: Relationship with infiltration processes. Science of Total Environment, 40: 3448-3462. Ravbar N, Barberá JA, Petric M, Kogovsek J and Andreo B (2012): Study of hydrodynamic behaviour of a complex karst system under low-flow conditions using natural and artificial tracers (springs of the Unica River, SW Slovenia Environmental Earth Sciences, 65: 2259-2272. Zwahlen F -Editor- (2004). Vulnerability and risk mapping for the protection of carbonate (karst) aquifers, final report (COST action 620). - European Commission, Directorate-General XII Science, Research and Development: 297 pp.

Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.

PubMed

2007-01-01

Capsicum-derived ingredients function as skin-conditioning agents--miscellaneous, external analgesics, flavoring agents, or fragrance components in cosmetics. These ingredients are used in 19 cosmetic products at concentrations as high as 5%. Cosmetic-grade material may be extracted using hexane, ethanol, or vegetable oil and contain the full range of phytocompounds that are found in the Capsicum annuum or Capsicum frutescens plant (aka red chiles), including Capsaicin. Aflatoxin and N-nitroso compounds (N-nitrosodimethylamine and N-nitrosopyrrolidine) have been detected as contaminants. The ultraviolet (UV) absorption spectrum for Capsicum Annuum Fruit Extract indicates a small peak at approximately 275 nm, and a gradual increase in absorbance, beginning at approximately 400 nm. Capsicum and paprika are generally recognized as safe by the U.S. Food and Drug Administration for use in food. Hexane, chloroform, and ethyl acetate extracts of Capsicum Frutescens Fruit at 200 mg/kg resulted in death of all mice. In a short-term inhalation toxicity study using rats, no difference was found between vehicle control and a 7% Capsicum Oleoresin solution. In a 4-week feeding study, red chilli (Capsicum annuum) in the diet at concentrations up to 10% was relatively nontoxic in groups of male mice. In an 8-week feeding study using rats, intestinal exfoliation, cytoplasmic fatty vacuolation and centrilobular necrosis of hepatocytes, and aggregation of lymphocytes in the portal areas were seen at 10% Capsicum Frutescens Fruit, but not 2%. Rats fed 0.5 g/kg day-1 crude Capsicum Fruit Extract for 60 days exhibited no significant gross pathology at necropsy, but slight hyperemia of the liver and reddening of the gastric mucosa were observed. Weanling rats fed basal diets supplemented with whole red pepper at concentrations up to 5.0% for up to 8 weeks had no pathology of the large intestines, livers, and kidneys, but destruction of the taste buds and keratinization and erosion of the gastrointestinal (GI) tract were noted in groups fed 0.5% to 5.0% red pepper. The results of 9-and 12-month extension of this study showed normal large intestines and kidneys. In rabbits fed Capsicum Annuum Powder at 5 mg/kg day-1 in the diet daily for 12 months damage to the liver and spleen was noted. A rabbit skin irritation test of Capsicum Annuum Fruit Extract at concentrations ranging from 0.1% to 1.0% produced no irritation, but Capsicum Frutescens Fruit Extract induced concentration-dependent (at 25 to 500 microg/ml) cytotoxicity in a human buccal mucosa fibroblast cell line. An ethanol extract of red chili was mutagenic in Salmonella typhimurium TA98, but not in TA100, or in Escherichia coli. Other genotoxicity assays gave a similar pattern of mixed results. Adenocarcinoma of the abdomen was observed in 7/20 mice fed 100 mg red chilies per day for 12 months; no tumors were seen in control animals. Neoplastic changes in the liver and intestinal tumors were observed in rats fed red chili powder at 80 mg/kg day-1 for 30 days, intestinal and colon tumors were seen in rats fed red chili powder and 1,2-dimethyl hydrazine, but no tumors were observed in controls. In another study in rats, however, red chile pepper in the diet at the same dose decreased the number of tumors seen with 1,2-dimethylhydrazine. Other feeding studies evaluated the effect of red chili peppers on the incidence of stomach tumors produced by N-methyl-N'-nitro-N-nitrosoguanidine, finding that red pepper had a promoting effect. Capsicum Frutescens Fruit Extract promoted the carcinogenic effect of methyl(acetoxymethyl)nitrosamine (carcinogen) or benzene hexachloride (hepatocarcinogen) in inbred male and female Balb/c mice dosed orally (tongue application). Clinical findings include symptoms of cough, sneezing, and runny nose in chili factory workers. Human respiratory responses to Capsicum Oleoresin spray include burning of the throat, wheezing, dry cough, shortness of breath, gagging, gasping, inability to breathe or speak, and, rarely, cyanosis, apnea, and respiratory arrest. A trade name mixture containing 1% to 5% Capsicum Frutescens Fruit Extract induced very slight erythema in 1 of 10 volunteers patch tested for 48 h. Capsicum Frutescens Fruit Extract at 0.025% in a repeated-insult patch test using 103 subjects resulted in no clinically meaningful irritation or allergic contact dermatitis. One epidemiological study indicated that chili pepper consumption may be a strong risk factor for gastric cancer in populations with high intakes of chili pepper; however, other studies did not find this association. Capsaicin functions as an external analgesic, a fragrance ingredient, and as a skin-conditioning agent--miscellaneous in cosmetic products, but is not in current use. Capsaicin is not generally recognized as safe and effective by the U.S. Food and Drug Administration for fever blister and cold sore treatment, but is considered to be safe and effective as an external analgesic counterirritant. Ingested Capsaicin is rapidly absorbed from the stomach and small intestine in animal studies. Subcutaneous injection of Capsaicin in rats resulted in a rise in the blood concentration, reaching a maximum at 5 h; the highest tissue concentrations were in the kidney and lowest in the liver. In vitro percutaneous absorption of Capsaicin has been demonstrated in human, rat, mouse, rabbit, and pig skin. Enhancement of the skin permeation of naproxen (nonsteroidal anti-inflammatory agent) in the presence of Capsaicin has also been demonstrated. Pharmacological and physiological studies demonstrated that Capsaicin, which contains a vanillyl moiety, produces its sensory effects by activating a Ca2 +-permeable ion channel on sensory neurons. Capsaicin is a known activator of vanilloid receptor 1. Capsaicin-induced stimulation of prostaglandin biosynthesis has been shown using bull seminal vesicles and rheumatoid arthritis synoviocytes. Capsaicin inhibits protein synthesis in Vero kidney cells and human neuroblastoma SHSY-5Y cells in vitro, and inhibits growth of E. coli, Pseudomonas solanacearum, and Bacillus subtilis bacterial cultures, but not Saccharomyces cerevisiae. Oral LD50 values as low as 161.2 mg/kg (rats) and 118.8 mg/kg (mice) have been reported for Capsaicin in acute oral toxicity studies, with hemorrhage of the gastric fundus observed in some of the animals that died. Intravenous, intraperitoneal, and subcutaneous LD50 values were lower. In subchronic oral toxicity studies using mice, Capsaicin produced statistically significant differences in the growth rate and liver/body weight increases. Capsaicin is an ocular irritant in mice, rats, and rabbits. Dose-related edema was observed in animals receiving Capsaicin injections into the hindpaw (rats) or application to the ear (mice). In guinea pigs, dinitrochlorobenzene contact dermatitis was enhanced in the presence of Capsaicin, injected subcutaneously, whereas dermal application inhibited sensitization in mice. Immune system effects have been observed in neonatal rats injected subcutaneously with Capsaicin. Capsaicin produced mixed results in S. typhimurium micronucleus and sister-chromatid exchange genotoxicity assays. Positive results for Capsaicin were reported in DNA damage assays. Carcinogenic, cocarcinogenic, anticarcinogenic, antitumorigenic, tumor promotion, and anti-tumor promotion effects of Capsaicin have been reported in animal studies. Except for a significant reduction in crown-rump length in day 18 rats injected subcutaneously with Capsaicin (50 mg/kg) on gestation days 14, 16, 18, or 20, no reproductive or developmental toxicity was noted. In pregnant mice dosed subcutaneously with Capsaicin, depletion of substance P in the spinal cord and peripheral nerves of pregnant females and fetuses was noted. In clinical tests, nerve degeneration of intracutaneous nerve fibers and a decrease in pain sensation induced by heat and mechanical stimuli were evident in subjects injected intradermally with Capsaicin. An increase in mean inspiratory flow was reported for eight normal subjects who inhaled nebulized 10(-7) M Capsaicin. The results of provocative and predictive tests involving human subjects indicated that Capsaicin is a skin irritant. Overall, studies suggested that these ingredients can be irritating at low concentrations. Although the genotoxicity, carcinogenicity, and tumor promotion potential of Capsaicin have been demonstrated, so have opposite effects. Skin irritation and other tumor-promoting effects of Capsaicin appear to be mediated through interaction with the same vanilloid receptor. Given this mechanism of action and the observation that many tumor promoters are irritating to the skin, the Panel considered it likely that a potent tumor promoter may also be a moderate to severe skin irritant. Thus, a limitation on Capsaicin content that would significantly reduce its skin irritation potential is expected to, in effect, lessen any concerns relating to tumor promotion potential. Because Capsaicin enhanced the penetration of an anti-inflammatory agent through human skin, the Panel recommends that care should be exercised in using ingredients that contain Capsaicin in cosmetic products. The Panel advised industry that the total polychlorinated biphenyl (PCB)/pesticide contamination should be limited to not more than 40 ppm, with not more than 10 ppm for any specific residue, and agreed on the following limitations for other impurities: arsenic (3 mg/kg max), heavy metals (0.002% max), and lead (5 mg/kg max). Industry was also advised that aflatoxin should not be present in these ingredients (the Panel adopted < or =15 ppb as corresponding to "negative" aflatoxin content), and that ingredients derived from Capsicum annuum and Capsicum Frutescens Plant species should not be used in products where N-nitroso compounds may be formed. (ABSTRACT TRUNCATED)