Inclusion complexes of yellow bell pepper pigments with β-cyclodextrin: preparation, characterisation and application as food natural colorant.

PubMed

Lobo, Francine Albernaz Tf; Silva, Vitoria; Domingues, Josiane; Rodrigues, Silvana; Costa, Valéria; Falcão, Deborah; de Lima Araújo, Kátia G

2018-05-01

This work aimed to prepare inclusion complexes using yellow bell pepper pigments and β-cyclodextrin by two different procedures (method A, ultrasonic homogenisation; method B, kneading), to characterise them and evaluate their colour stability in an isotonic beverage model. The extract/β-cyclodextrin ratio was 1:2 for both inclusion methodologies evaluated. The formed extract-β-cyclodextrin complexes and a physical mixture of extract and β-cyclodextrin were evaluated by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Both methodologies resulted in good complex yield and inclusion efficiency. The colour indices L* (lightness), a* (green/red) and b* (blue/yellow) of isotonic drinks added with the complexes were measured during storage under irradiance (1400 lx) and in the absence of light at temperatures between 25 and 31 °C for 21 days. The complex obtained by inclusion method B promoted better colour protection for the beverage compared with the use of the crude extract, showing that the molecular inclusion of yellow bell pepper carotenoids can provide good results for that purpose. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

78 FR 57276 - Quinoxyfen; Pesticide Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-18

... or on grape; pepper, bell; pepper, nonbell; and strawberry as they will be superseded by crop group... grape at 0.60 ppm; strawberry at 0.90 ppm; pepper, bell at 0.35 ppm; and pepper, nonbell at 1.7 ppm, as..., strawberries, and peppers. EPA is raising the level of the requested U.S. tolerances for residues of quinoxyfen...

Management of blight of bell pepper (Capsicum annuum var. grossum) caused by Drechslera bicolor.

PubMed

Jadon, Kuldeep Singh; Shah, Rakesh; Gour, Hari Narayan; Sharma, Pankaj

Sweet or bell pepper is a member of the Solanaceae family and is regarded as one of the most popular and nutritious vegetable. Blight, in the form of leaf and fruit blight, has been observed to infect bell pepper crops cultivated at the horticulture farm in Rajasthan College of Agriculture, Udaipur, India. Based on disease severity, we attempted to curb this newly emerged problem using different fungicides, plant extracts, bio-control agents, and commercial botanicals against the fungus in laboratory and pot experiments. Bio-control agent Trichoderma viride and plant growth promoting Rhizobacteria (PGPR) isolate Neist-2 were found to be quite effective against bell pepper blight. All evaluated fungicides, botanicals, commercial botanicals, and bio-control agents in vitro were further studied as seed dressers and two foliar sprays at ten days interval in pot experiments. The combinations of Vitavax, PGPR isolate Neist-2, and Mehandi extract were found to be very effective against bell pepper blight followed by Vitavax, T. viride, and Mehandi extract used individually. All treatments in the pot experiments were found to significantly reduce seedling mortality and enhance plant biomass of bell pepper. Thus, these experimental findings suggest that a better integrated management of bell pepper blight could be achieved by conducting field trials in major bell pepper- and chilli-cultivated areas of the state. Besides fungicides, different botanicals and commercial botanicals also seem to be promising treatment options. Therefore, the outcome of the present study provides an alternate option of fungicide use in minimizing loss caused by Drechslera bicolor. Copyright © 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.

Prevalence of occupational allergy to bell pepper pollen in greenhouses in the Netherlands.

PubMed

Groenewoud, G C M; de Jong, N W; van Oorschot-van Nes, A J; Vermeulen, A M; van Toorenenbergen, A W; Mulder, P G H; Burdorf, A; de Groot, H; van Wijk, R Gerth

2002-03-01

An increasing number of allergic complaints appear to have occurred among bell pepper greenhouse employees. The aim of this study was to estimate the prevalence of work-related allergic symptoms and the prevalence of sensitization to specific occupational allergens and its determinants. We studied 472 employees who were invited to answer an extensive questionnaire and to be tested on location with inhalant allergens and home-made extracts of the bell pepper plant. In addition, peak expiratory flow monitoring and RASTs were performed. Work-related symptoms were reported in 53.8% of all cases. Sensitization to the bell pepper plant was found in 35.4%. Positive reactions to leaf, stem and/or juice, however, were associated in nearly 90% with sensitization to pollen, which appeared to be most important allergen of the plant. Sensitization to the bell pepper plant and inhalant atopy were considered the most important risk factors for the occurrence of work-related symptoms of the upper airways (PRR 2.63, CI 2.11-3.25 and PRR 2.25, CI 1.82-2.79) as well as of the lower airways (PRR 4.08, CI 2.38-7.00 and PRR 3.16, CI 1.87-5.33). There is a surprisingly high prevalence of work-related respiratory symptoms (53.8%) in bell pepper horticulture. In two-thirds of the employees, symptoms at work were associated with an IgE-mediated allergy due to the high and chronic exposure to bell pepper pollen. Complaints at work without specific sensitization to bell pepper pollen can be caused by non-specific hyper-reactivity or atopy to other occupational allergens. The extent of this occupational allergy has important consequences for the health care of this large, still growing occupational group.

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

USDA-ARS?s Scientific Manuscript database

The study evaluated the use of 915 MHz continuous microwave processing with a rotation apparatus for pasteurization of acidified vegetable packages. Broccoli florets, and 1.2 cm cubes of broccoli stems, red bell pepper, and sweetpotato were pre-equilibrated to 1 g/100 g NaCl and 0.38 g/100 mL citric...

Isolation of Chromoplasts and Suborganellar Compartments from Tomato and Bell Pepper Fruit.

PubMed

Barsan, Cristina; Kuntz, Marcel; Pech, Jean-Claude

2017-01-01

Tomato is a model for fruit development and ripening. The isolation of intact plastids from this organism is therefore important for metabolic and proteomic analyses. Pepper, a species from the same family, is also of interest since it allows isolation of intact chromoplasts in large amounts. Here, we provide a detailed protocol for the isolation of tomato plastids at three fruit developmental stages, namely, nascent chromoplasts from the mature green stage, chromoplasts from an intermediate stage, and fully differentiated red chromoplasts. The method relies on sucrose density gradient centrifugations. It yields high purity organelles suitable for proteome analyses. Enzymatic and microscopy assays are summarized to assess purity and intactness. A method is also described for subfractionation of pepper chromoplast lipoprotein structures.

76 FR 12877 - Fomesafen; Pesticide Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-09

... regulation establishes tolerances for residues of fomesafen in or on pepper (bell and non-bell), potato, and..., in or on potato and tomato (PP 9F7563); and pepper (PP 9F7667) at 0.025 parts per million (ppm... tolerance expression and the commodity terms for peppers in accordance with current Agency policy. These...

Tospoviruses and Thrips and Integrated Resistance Management Strategies in Pepper in Florida

USDA-ARS?s Scientific Manuscript database

Florida ranks second in the production and value of bell pepper in the U.S. In 2015, Florida produced over one-half billion pounds of bell pepper on over 12,000 acres, valued at over 220 million dollars. In recent years, several invasive species of thrips and thrips-vectored tospoviruses have beco...

Capsicum annuum var. grossum (Bell Pepper) Inhibits β-Secretase Activity and β-Amyloid1-40 Aggregation.

PubMed

Ogunruku, Omodesola Oluwafisayo; Oboh, Ganiyu; Passamonti, Sabina; Trammer, Federica; Boligon, Aline Augusti

2017-02-01

The deposition of amyloid protein as senile plaques is the major signature of Alzheimer's disease (AD). It is produced by the sequential cleavage of the amyloid precursor protein by secretases. Moreover, peppers are noted for their antiaging and cognitive enhancing properties. Thus, in this study, the effects of polyphenol-rich extracts from bell pepper on amyloid production and aggregation in vitro were investigated. Bell pepper (ripe and unripe) was extracted with methanol-1 N HCl (1:1 v/v). Thereafter, the inhibitory potentials of the extracts on β-secretase and β-amyloid 1-40 aggregation were determined. Phenolic composition of the pepper fruits was further determined by HPLC-DAD (high performance liquid chromatography-diode array detector). There was a dose-dependent inhibition of β-secretase by the pepper fruits with the ripe fruits (2.17 ± 0.17 μg/L) showing a significantly (P < .05) higher inhibitory effect than the unripe (3.44 ± 0.11 μg/L). Furthermore, Thioflavin-T and transmission electron microscopy analyses revealed that phenolic extracts from pepper fruits (1 and 10 μg/L) could counteract the initial aggregation of Aβ 1-40 , as well as prevent further aggregation preformed fibrils. These inhibitory activities could be attributed to the predominant presence of phenolic constituents in the pepper fruits. It is possible to conclude that bell pepper could be a possible dietary intervention into the management of AD.

Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper.

PubMed

Luo, Ke; Oh, Deog-Hwan

2015-09-01

The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60°C)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4°C and 25°C. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60°C for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60°C) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4°C and 25°C, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60°C) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.

GRAFTING FOR CONTROL OF MELOIDOGYNE INCOGNITA ON BELL PEPPER, TOMATO, AND MELONS

USDA-ARS?s Scientific Manuscript database

Greenhouse, microplot, and field trials were conducted over three-years to evaluate rootstocks for root-knot nematode (Meloidogyne incognita) resistance. Rootstocks were evaluated for bell pepper (Capsicum annuum), tomato (Solanum esculentum), cantaloupe (Cucumis melo), and watermelon (Citrullus lan...

Suppression of Phytophthora capsici on bell pepper with isolates of Trichoderma

USDA-ARS?s Scientific Manuscript database

Biologically based disease management strategies, including biological control, are being developed for Phytophthora capsici on bell pepper. Biological control agents that are effective in controlling this disease under a number of soil environmental conditions when applied alone or with cover crop...

Calcined Eggshell Waste for Mitigating Soil Antibiotic-Resistant Bacteria/Antibiotic Resistance Gene Dissemination and Accumulation in Bell Pepper.

PubMed

Ye, Mao; Sun, Mingming; Feng, Yanfang; Li, Xu; Schwab, Arthur P; Wan, Jinzhong; Liu, Manqiang; Tian, Da; Liu, Kuan; Wu, Jun; Jiang, Xin

2016-07-13

The combined accumulation of antibiotics, heavy metals, antibiotic-resistant bacteria (ARB)/antibiotic resistance genes (ARGs) in vegetables has become a new threat to human health. This is the first study to investigate the feasibility of calcined eggshells modified by aluminum sulfate as novel agricultural wastes to impede mixed contaminants from transferring to bell pepper (Capsicum annuum L.). In this work, calcined eggshell amendment mitigated mixed pollutant accumulation in bell pepper significantly, enhanced the dissipation of soil tetracycline, sulfadiazine, roxithromycin, and chloramphenicol, decreased the water-soluble fractions of antibiotics, and declined the diversity of ARB/ARGs inside the vegetable. Moreover, quantitative polymerase chain reaction analysis detected that ARG levels in the bell pepper fruits significantly decreased to 10(-10) copies/16S copies, indicating limited risk of ARGs transferring along the food chain. Furthermore, the restoration of soil microbial biological function suggests that calcined eggshell is an environmentally friendly amendment to control the dissemination of soil ARB/ARGs in the soil-vegetable system.

40 CFR 180.41 - Crop group tables.

Code of Federal Regulations, 2013 CFR

2013-07-01

..., Capsicum annuum L. var. annuum, Capsicum spp 8-10B Pepper, nonbell, Capsicum chinese Jacq., C. annuum L. var. annuum, C. frutescens L., C. baccatum L., C. pubescens Ruiz & Pav., Capsicum spp 8-10B, 8-10C... muricatum) Pepper (Capsicum spp.) (includes bell pepper, chili pepper, cooking pepper, pimento, sweet pepper...

40 CFR 180.41 - Crop group tables.

Code of Federal Regulations, 2012 CFR

2012-07-01

..., Capsicum annuum L. var. annuum, Capsicum spp 8-10B Pepper, nonbell, Capsicum chinese Jacq., C. annuum L. var. annuum, C. frutescens L., C. baccatum L., C. pubescens Ruiz & Pav., Capsicum spp 8-10B, 8-10C... muricatum) Pepper (Capsicum spp.) (includes bell pepper, chili pepper, cooking pepper, pimento, sweet pepper...

40 CFR 180.41 - Crop group tables.

Code of Federal Regulations, 2014 CFR

2014-07-01

..., Capsicum annuum L. var. annuum, Capsicum spp 8-10B Pepper, nonbell, Capsicum chinese Jacq., C. annuum L. var. annuum, C. frutescens L., C. baccatum L., C. pubescens Ruiz & Pav., Capsicum spp 8-10B, 8-10C... muricatum) Pepper (Capsicum spp.) (includes bell pepper, chili pepper, cooking pepper, pimento, sweet pepper...

The use of δ(2)H and δ(18)O isotopic analyses combined with chemometrics as a traceability tool for the geographical origin of bell peppers.

PubMed

de Rijke, E; Schoorl, J C; Cerli, C; Vonhof, H B; Verdegaal, S J A; Vivó-Truyols, G; Lopatka, M; Dekter, R; Bakker, D; Sjerps, M J; Ebskamp, M; de Koster, C G

2016-08-01

Two approaches were investigated to discriminate between bell peppers of different geographic origins. Firstly, δ(18)O fruit water and corresponding source water were analyzed and correlated to the regional GNIP (Global Network of Isotopes in Precipitation) values. The water and GNIP data showed good correlation with the pepper data, with constant isotope fractionation of about -4. Secondly, compound-specific stable hydrogen isotope data was used for classification. Using n-alkane fingerprinting data, both linear discriminant analysis (LDA) and a likelihood-based classification, using the kernel-density smoothed data, were developed to discriminate between peppers from different origins. Both methods were evaluated using the δ(2)H values and n-alkanes relative composition as variables. Misclassification rates were calculated using a Monte-Carlo 5-fold cross-validation procedure. Comparable overall classification performance was achieved, however, the two methods showed sensitivity to different samples. The combined values of δ(2)H IRMS, and complimentary information regarding the relative abundance of four main alkanes in bell pepper fruit water, has proven effective for geographic origin discrimination. Evaluation of the rarity of observing particular ranges for these characteristics could be used to make quantitative assertions regarding geographic origin of bell peppers and, therefore, have a role in verifying compliance with labeling of geographical origin. Copyright © 2016 Elsevier Ltd. All rights reserved.

Yield and nutrient content of Bell Pepper pods from plants developed from seedlings inoculated, or not, with microorganisms

USDA-ARS?s Scientific Manuscript database

The effectiveness of microorganisms applied in production of vegetable transplants has had mixed results. Bell pepper (Capsicum annuum L.) transplants were produced in a greenhouse using organic methods and the organic certified potting mix was either not inoculated or inoculated with beneficial ba...

Microbiological profile and incidence of Salmonella and Listeria monocytogenes on hydroponic bell peppers and greenhouse cultivation environment.

PubMed

Avila-Vega, Dulce E; Alvarez-Mayorga, Beatriz; Arvizu-Medrano, Sofía M; Pacheco-Aguilar, Ramiro; Martínez-Peniche, Ramón; Hernández-Iturriaga, Montserrat

2014-11-01

The aim of this study was to generate information regarding the microbiological profile, including Salmonella and Listeria monocytogenes incidence, of hydroponically grown bell peppers and materials associated with their production in greenhouses located in Mexico. Samples of coconut fiber (24), knives (30), drippers (20), conveyor belts (161), pepper transportation wagons (30), air (178), water (16), nutrient solution for plant irrigation (78), and bell pepper fruits (528) were collected during one cycle of production (2009 to 2010) for the quantification of microbial indicators (aerobic plate counts [APC], molds, coliforms, and Escherichia coli) and the detection of Salmonella and L. monocytogenes. With regard to surfaces (conveyor belts and wagons) and utensils (knives and drippers), the APC, coliform, and mold counts ranged from 3.0 to 6.0, from 1.4 to 6.3, and from 3.6 to 5.2 log CFU/100 cm(2) or per utensil, respectively. The air in the greenhouse contained low median levels of APC (1.2 to 1.4 log CFU/100 liters) and molds (2.2 to 2.5 log CFU/100 liters). The median content of APC and coliforms in water were 0.5 log CFU/ml and 0.3 log MPN/100 ml, respectively. The median content of coliforms in nutrient solution ranged from 1.8 to 2.4 log MPN/100 ml, and E. coli was detected in 18 samples (range, <0.3 to 1.2 log MPN/100 ml). On bell pepper analyzed during the study, populations (median) of APC, coliforms, and molds were 5.4, 3.6, and 5.8 log CFU per fruit, respectively; E. coli was detected in 5.1% of the samples (range, 0.23 to 1.4 log MPN per fruit). Salmonella was isolated from only one sample (1.6%) of conveyor belt located at the packing area and in four bell pepper samples (3%). L. monocytogenes was not detected. This information could help producers to establish effective control measures to prevent the presence of foodborne pathogens in bell peppers based on a scientific approach.

75 FR 20841 - Pesticide Products; Registration Applications

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-21

.... Active ingredient: Fomesafen. Proposed Use(s): Peppers. Contact: Michael Walsh, (703) 308-2972; walsh...; berry, lowgrowing, subgroup 13-07G; herb, subgroup 19A; spice, subgroup 19B, except black pepper...): African eggplant; bell pepper; eggplant; martynia; nonbell pepper; okra; pea eggplant; pepino; roselle...

Tomato chlorotic spot virus, an emerging tospovirus threatening vegetable production in the United States

USDA-ARS?s Scientific Manuscript database

Tomato chlorotic spot virus (TCSV) is a tospovirus first detected in tomato and bell pepper in south Florida in 2012. Subsequently, TCSV was confirmed in tomato in Ohio and New York. Since 2014, TCSV has caused significant losses to tomato and bell pepper growers in south Florida. Under field condi...

Chitosan controls postharvest anthracnose in bell pepper by activating defense-related enzymes.

PubMed

Edirisinghe, Madushani; Ali, Asgar; Maqbool, Mehdi; Alderson, Peter G

2014-12-01

Anthracnose, a postharvest disease caused by the fungus Colletotrichum capsici is the most devastating disease of bell pepper that causes great economic losses especially in tropical climates. Therefore, the objective of this study was to evaluate the antifungal properties of chitosan (low molecular weight from crab shell, Mw: 50 kDa and 75-85 % deacetylated) against anthracnose by inducing defense-related enzymes. The concentrations of 0, 0.5, 1.0, 1.5 and 2.0 % chitosan were used to control the fungus in vitro and postharvest. There was a reduction in C. capsici mycelial growth and the highest chitosan concentration (2.0 %) reduced the growth by 70 % after 7 days incubation. In germination test, the concentration of 1.5 and 2.0 % chitosan reduced spore germination in C. capsici between 80 % and 84 %, respectively. In postharvest trial the concentration of 1.5 % decreased the anthracnose severity in pepper fruit by approximately 76 % after 28 days of storage (10 ± 1 °C; 80 % RH). For enzymatic activities, the concentration of 1.5 and 2.0 % chitosan increased the polyphenol oxidase (PPO), peroxidase (POD) and total phenolics in inoculated bell pepper during storage. Based on these results, the chitosan presents antifungal properties against C. capsici, as well as potential to induce resistance on bell pepper.

Short-term effect of add on bell pepper (Capsicum annuum var. grossum) juice with integrated approach of yoga therapy on blood glucose levels and cardiovascular functions in patients with type 2 diabetes mellitus: A randomized controlled study.

PubMed

Nagasukeerthi, Padakandla; Mooventhan, A; Manjunath, N K

2017-10-01

Type 2 diabetes mellitus (T2DM) is a major global health problem. Though various studies have reported the beneficial effect of Yoga in patient with T2DM, there is a lack of study in combination with bell pepper and yoga. Hence, the present study aims at evaluating short-term effect of add on bell pepper juice with integrated approach of yoga therapy (IAYT) on blood glucose levels and cardiovascular variables in patients with T2DM. Fifty T2DM subjects with the age varied from 34 to 69-years were recruited and randomly divided into either study group or control group. The study group received 100-ml of bell pepper juice (twice/day) along with IAYT while the control group received only IAYT for 4-consecutive days. Baseline and post-test assessments were taken before and after the intervention. Statistical analysis was performed using statistical package for the social sciences, version-16. Results of this study showed no significant difference in overall (fasting and post prandial) blood glucose level in the study group compared with control group. However, a significant reduction in Post prandial blood glucose (PPBG), systolic blood pressure (SBP), pulse pressure (PP), rate pressure product (RPP) and Double product (Do-P) was observed in the study group compared with control group. Results of this study suggest that though an addition of 100-ml of bell pepper juice (twice/day) along with IAYT is not more effective in reducing fasting blood glucose, it may be more effective in reducing PPBG, SBP, PP, RPP and Do-P than IAYT alone. Copyright © 2017 Elsevier Ltd. All rights reserved.

[Growth and photochemical efficiency of photosystem ii in seedlings of two varieties of Capsicum annuum L. inoculated with rhizobacteria and arbuscular mycorrhizal fungi].

PubMed

Angulo-Castro, Azareel; Ferrera-Cerrato, Ronald; Alarcón, Alejandro; Almaraz-Suárez, Juan José; Delgadillo-Martínez, Julián; Jiménez-Fernández, Maribel; García-Barradas, Oscar

Plant growth promoting rhizobacteria (PGPR) and arbuscular mycorrhizal fungi (AMF) are a biological alternative for the sustainable management of Capsicum annuum L. This research work evaluated the effects of both PGPR and AMF on bell pepper and jalapeno pepper plants. Five bacterial strains isolated from several locations in Estado de Mexico were used: [P61 (Pseudomonas tolaasii), A46 (P. tolaasii), R44 (Bacillus pumilus), BSP1.1 (Paenibacillus sp.), and OLs-Sf5 (Pseudomonas sp.)], and three treatments with AMF [H1 (consortium isolated from pepper crops in the State of Puebla), H2 (Rhizophagus intraradices), and H3 (consortium isolated from the rhizosphere of lemon trees, State of Tabasco)]. In addition, a fertilized treatment (Steiner nutrient solution at 25%) and an unfertilized control were included. Seedlings of "Caloro" jalapeno pepper and "California Wonder" bell pepper were inoculated with AMF at seed sowing, and PGPR were inoculated after 15 days of seedling emergence; seedlings were grown under plant growth chamber conditions. P61 bacterium and H1 AMF consortia were the most effective microorganisms for jalapeno pepper whereas R44 bacterium and AMF H3 and H1 were the most effective for bell peppers, when compared to the unfertilized control. Furthermore, P61 and R44 bacteria showed beneficial effects on PSII efficiency. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

Heterogeneity in pepper isolates of cucumber mosaic virus

USGS Publications Warehouse

Rodriguez-Alvarado, G.; Kurath, G.; Dodds, J.A.

1995-01-01

Twenty-four cucumber mosaic cucumovirus (CMV) field isolates from pepper crops in Cali-fornia were characterized and compared by nucleic acid hybridization subgrouping, virion electrophoresis, and biological effects in several hosts. Isolates, belonging to subgroup I or subgroup II, were found that induced severe symptoms in mechanically inoculated bell pep-pers. Only two isolates, both from subgroup II, were mild. A group of 19 isolates collected from a single field were all in subgroup II and appeared identical by virion electrophoresis, but they exhibited varying degrees of symptom severity in peppers. As a more detailed indicator of heterogeneity, these 19 isolates were examined by RNase protection assays to delect sequence variation in the coat protein gene region of their genomes. The patterns of bands observed were complex and a high degree of genomic heterogeneity was detected between isolates, with no apparent correlation to symptomatology in bell pepper.

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation.

PubMed

Jeong, Sang Hyeon; Lee, Hyo Jung; Jung, Ji Young; Lee, Se Hee; Seo, Hye-Young; Park, Wan-Soo; Jeon, Che Ok

2013-01-01

To investigate the effects of red pepper powder on kimchi fermentation, Baechu (Chinese cabbage) and Mu (radish) kimchi, with and without red pepper powder, were prepared and their characteristics, including pH, colony-forming units (CFU), microbial communities, and metabolites, were periodically monitored for 40days. Measurements of pH and CFU showed that the lag phases of kimchi fermentation were clearly extended by the addition of red pepper powder. Microbial community analysis using a barcoded pyrosequencing analysis showed that the bacterial diversities in kimchi with red pepper powder decreased more slowly than kimchi without red pepper powder as kimchi fermentation progressed. The kimchi microbial communities were represented mainly by the genera Leuconostoc and Lactobacillus in all kimchi, and the abundance of Weissella was negligible in kimchi without red pepper powder. However, interestingly, kimchi with red pepper powder contained much higher proportions of Weissella than kimchi without red pepper powder, while the proportions of Leuconostoc and Lactobacillus were evidently lower in kimchi with red pepper powder compared to kimchi without red pepper powder. Metabolite analysis using a (1)H NMR technique also showed that the fermentation of kimchi with red pepper powder progressed a little more slowly than that of kimchi without red pepper powder. Principle component analysis using microbial communities and metabolites supported the finding that the addition of red pepper powder into kimchi resulted in the slowing of the kimchi fermentation process, especially during the early fermentation period and influenced the microbial succession and metabolite production during the kimchi fermentation processes. Copyright © 2012 Elsevier B.V. All rights reserved.

First report of "Candidatus Liberibacter solanacearum" on pepper in Honduras

USDA-ARS?s Scientific Manuscript database

In 2012, bell pepper (Capsicum annuum) plants exhibiting symptoms that resembled those of the bacterium “Candidatus Liberibacter solanacearum” infection were observed in commercial pepper fields in several departments in Honduras, including Francisco Morazán, Ocotepeque, El Paraíso, and Olancho. Man...

Pick and Eat Crop Testing: Dwarf Tomato and Pepper as Candidate Space Crops

NASA Technical Reports Server (NTRS)

Wheeler, R. M.; Massa, G. D.; Stutte, G. W.; Spencer, L. E.; Hummerick, M. E.; Sirmons, T.; Douglas, G. L.

2016-01-01

Several dwarf tomato and pepper varieties were evaluated under International Space Station (ISS)-simulated growth conditions (22 degrees Centigrade, 50 percent relative humidity, 1500 parts per million CO2, and 300 micromoles per square meter per second of light for 16 hours per day) with the goal of selecting those with the best growth, nutrition, and organoleptic potential for use in a pick and eat salad crop system on ISS and future exploration flights. Testing included six cultivars of tomato (Red Robin, Scarlet Sweet 'N' Neat, Tiny Tim, Mohamed, Patio Princess, and Tumbler) and six cultivars of pepper (Red Skin, Fruit Basket, Cajun Belle, Chablis, Sweet Pickle, and Pompeii). Plants were grown to an age sufficient to produce fruit (up to 106 days for tomato and 109 days for pepper) using Turface (arcillite) potting media with 18-6-8 control-release fertilizer and supplemental nutrient solution beginning around 60-days-age. Tomato fruits were harvested when they showed full red color, beginning around 70-days age and then at weekly intervals thereafter, while peppers were grown until fruits showed color and were harvested twice (first test) and just once at the end of the second test, with the final harvests including colored and green fruit. Plant sizes, yields, and nutritional attributes were measured and used to down-select to three cultivars for each species. In particular, we were interested in cultivars that were short (dwarf) but still produced high yields. Nutritional data included elemental (Ca, Mg, Fe, and K) content, vitamin K, phenolics, lycopene (for tomato), anthocyanin, lutein, and zeaxanthin. The three down-selected cultivars for each species were grown again and the harvested fruit sent to NASA's Johnson Space Center for sensory evaluation, which included overall acceptability, appearance, color intensity, aroma, flavor and texture. The combined data were compared and given weighting factors to rank the cultivars as candidates for testing in space. Weightings gave maximum importance to plant size (smaller being good) and fruit yield (greater yields being good). For tomato, the ranking was 1) cultivar Mohamed and cultivar Red Robin (tied), and 3) cultivar Sweet N' Neat. For pepper, the ranking was 1) cultivar Pompeii, 2) cultivar Red Skin, and 3) cultivar Fruit Basket. These rankings are somewhat subjective but provide a starting point for conducting higher fidelity testing with these crops (e.g., testing with light emitting diode lighting similar to the Veggie plant unit on ISS), and ultimately conducting a flight experiment.

Determination of n-alkanes in C. annuum (bell pepper) fruit and seed using GC-MS: comparison of extraction methods and application to samples of different geographical origin.

PubMed

de Rijke, E; Fellner, C; Westerveld, J; Lopatka, M; Cerli, C; Kalbitz, K; de Koster, C G

2015-07-01

An efficient extraction and analysis method was developed for the isolation and quantification of n-alkanes from bell peppers of different geographical locations. Five extraction techniques, i.e., accelerated solvent extraction (ASE), ball mill extraction, ultrasonication, rinsing, and shaking, were quantitatively compared using gas chromatography coupled to mass spectrometry (GC-MS). Rinsing of the surface wax layer of freeze-dried bell peppers with chloroform proved to be a relatively quick and easy method to efficiently extract the main n-alkanes C27, C29, C31, and C33. A combined cleanup and fractionation approach on Teflon-coated silica SPE columns resulted in clean chromatograms and gave reproducible results (recoveries 90-95 %). The GC-MS method was reproducible (R(2) = 0.994-0.997, peak area standard deviation = 2-5%) and sensitive (LODs, S/N = 3, 0.05-0.15 ng/μL). The total main n-alkane concentrations were in the range of 5-50 μg/g dry weight. Seed extractions resulted in much lower total amounts of extracted n-alkanes compared to flesh and surface extractions, demonstrating the need for further improvement of pre-concentration and cleanup. The method was applied to 131 pepper samples from four different countries, and by using the relative n-alkane concentration ratios, Dutch peppers could be discriminated from those of the other countries, with the exception of peppers from the same cultivar. Graphical Abstract Procedure for pepper origin determination.

Asian-Style Chicken Wraps

MedlinePlus

... rice Ingredients For sauce: 1 small Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white ... 1 Tbsp); for less spice, use green bell pepper 1 Tbsp garlic, minced (about 2–3 cloves) ...

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.

PubMed

Kahlon, Talwinder Singh; Chiu, Mei-Chen M; Chapman, Mary H

2008-06-01

Bile acid binding capacity has been related to the cholesterol-lowering potential of foods and food fractions. Lowered recirculation of bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile acid binding potential has been related to lowering the risk of heart disease and that of cancer. Previously, we have reported bile acid binding by several uncooked vegetables. However, most vegetables are consumed after cooking. How cooking would influence in vitro bile acid binding of various vegetables was investigated using a mixture of bile acids secreted in human bile under physiological conditions. Eight replicate incubations were conducted for each treatment simulating gastric and intestinal digestion, which included a substrate only, a bile acid mixture only, and 6 with substrate and bile acid mixture. Cholestyramine (a cholesterol-lowering, bile acid binding drug) was the positive control treatment and cellulose was the negative control. Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard greens, kale, and mustard greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%. These results point to the significantly different (P < or = .05) health-promoting potential of collard greens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis. Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.

21 CFR 155.200 - Certain other canned vegetables.

Code of Federal Regulations, 2012 CFR

2012-04-01

... of the sweet pepper plant Whole; halves or halved; pieces; dice or diced; strips; chopped. Red sweet peppers Red-ripe pods of the sweet pepper plant Do. Pimientos or pimentos Red-ripe pods of the pimiento.... (v) Spice. (vi) A vinegar. (vii) Green peppers or red peppers which may be dried. (viii) Mint leaves...

40 CFR 180.588 - Quinoxyfen; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

...) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances... Pepper, bell 0.35 Pepper, nonbell 1.7 Pumpkin 0.20 Squash, winter 0.20 Strawberry 0.90 (b) Section 18...

Use of UV-C treatments to maintain quality and extend the shelf life of green fresh-cut bell pepper (Capsicum annuum L.).

PubMed

Rodoni, Luis M; Concellón, Analía; Chaves, Alicia R; Vicente, Ariel R

2012-06-01

The objective of this work was to select a Ultraviolet-C (UV-C) treatment for fresh-cut mature green bell pepper, and to evaluate the effect of its combination with refrigeration on quality maintenance. Bell pepper sticks were treated with 0, 3, 10, or 20 kJ/m² UV-C in the outer (O), inner (I), or both sides of the pericarp (I/O) and stored for 8 d at 10 °C. During the first 5 d of storage, all UV-C treatments reduced deterioration as compared to the control. The treatment with 20 kJ/m² I/O was the most effective to reduce deterioration, and was used for further evaluations. In a second group of experiments, mature green bell pepper sticks were treated with 20 kJ/m² I/O, stored at 5 °C for 7 or 12 d and assessed for physical and chemical analysis, and microbiological quality. UV-C-treated fruit showed lower exudates and shriveling than the control. UV exposure also reduced decay, tissue damage, and electrolyte leakage. After 12 d at 5 °C, UV-C irradiated peppers remained firmer and had higher resistance to deformation than the control. The UV-C treatments also reduced weight loss and pectin solubilization. UV-C exposure decreased the counts of mesophile bacteria and molds, and did not affect acidity or sugars. UV-C-treated fruit stored for 0 or 7 d at 5 °C did not show major differences in antioxidants from the control as measured against DPPH(•) or ABTS(•)⁺ radicals. Results suggest that UV-C exposure is useful to maintain quality of refrigerated fresh-cut green pepper. Exposure to UV-C radiation before packing and refrigeration could be a useful nonchemical alternative to maintain quality and reduce postharvest losses in the fresh-cut industry. © 2012 Institute of Food Technologists®

Red Bell Pepper Chromoplasts Exhibit in Vitro Import Competency and Membrane Targeting of Passenger Proteins from the Thylakoidal Sec and ΔpH Pathways but Not the Chloroplast Signal Recognition Particle Pathway1

PubMed Central

Summer, Elizabeth J.; Cline, Kenneth

1999-01-01

Chloroplast to chromoplast development involves new synthesis and plastid localization of nuclear-encoded proteins, as well as changes in the organization of internal plastid membrane compartments. We have demonstrated that isolated red bell pepper (Capsicum annuum) chromoplasts contain the 75-kD component of the chloroplast outer envelope translocon (Toc75) and are capable of importing chloroplast precursors in an ATP-dependent fashion, indicating a functional general import apparatus. The isolated chromoplasts were able to further localize the 33- and 17-kD subunits of the photosystem II O2-evolution complex (OE33 and OE17, respectively), lumen-targeted precursors that utilize the thylakoidal Sec and ΔpH pathways, respectively, to the lumen of an internal membrane compartment. Chromoplasts contained the thylakoid Sec component protein, cpSecA, at levels comparable to chloroplasts. Routing of OE17 to the lumen was abolished by ionophores, suggesting that routing is dependent on a transmembrane ΔpH. The chloroplast signal recognition particle pathway precursor major photosystem II light-harvesting chlorophyll a/b protein failed to associate with chromoplast membranes and instead accumulated in the stroma following import. The Pftf (plastid fusion/translocation factor), a chromoplast protein, integrated into the internal membranes of chromoplasts during in vitro assays, and immunoblot analysis indicated that endogenous plastid fusion/translocation factor was also an integral membrane protein of chromoplasts. These data demonstrate that the internal membranes of chromoplasts are functional with respect to protein translocation on the thylakoid Sec and ΔpH pathways. PMID:9952453

Post-directed weed control in bell peppers

USDA-ARS?s Scientific Manuscript database

Organic pepper (Capsicum annuum L.) producers need appropriate herbicides that can effectively provide post-emergent weed control. Research was conducted in southeast Oklahoma (Atoka County, Lane, OK) to determine the impact of a potential organic herbicide on weed control efficacy, crop injury, an...

75 FR 807 - Pesticide Tolerance Crop Grouping Program II; Revision to General Tolerance Regulations

Federal Register 2010, 2011, 2012, 2013, 2014

2010-01-06

...) Pepper, nonbell, Capsicum Chinese Jacq., C. annuum L. var. annuum , C. frutescens L., C. baccatum L., C... muricatum Aiton 8-09B, 8-09C Pepper, bell, Capsicum annuum L. var. annuum, 8-09B Capsicum spp Pepper, nonbell, Capsicum chinese Jacq., C. 8-09B, 8-08C annuum L. var. annuum, C. frutescens L., C. baccatum L...

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation.

PubMed

Song, Won-Jae; Sung, Hye-Jung; Kim, Sung-Youn; Kim, Kwang-Pyo; Ryu, Sangryeol; Kang, Dong-Hyun

2014-02-17

This study evaluated the efficacy of gamma irradiation to inactivate foodborne pathogens in black pepper (Piper nigrum) and red pepper (dried Capsicum annuum). Black pepper and red pepper inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were subjected to gamma irradiation in the range of 0, 1, 2, 3 and 5 kGy, and color change was evaluated after treatment. Pathogen populations decreased with increasing treatment doses. A gamma irradiation dose of 5 kGy decreased E. coli O157:H7 and S. Typhimurium populations >4.4 to >5.2 log CFU/g in black pepper without causing color change. Similarly, 5 kGy of gamma irradiation yielded reduction of 3.8 to >5.2 log CFU/g for E. coli O157:H7 and S. Typhimurium in red pepper. During gamma irradiation treatment, L*, a* and b* values of red pepper were not significantly changed except for 297 μm to 420 μm size red pepper treated with 5 kGy of gamma irradiation. Based on the D-value of pathogens in black pepper and red pepper, S. Typhimurium showed more resistant to gamma irradiation than did E. coli O157:H7. These results show that gamma irradiation has potential as a non-thermal process for inactivating foodborne pathogens in spices with minimal color changes. Copyright © 2013 Elsevier B.V. All rights reserved.

Irrigation frequency and timing influence pepper yields

USDA-ARS?s Scientific Manuscript database

Information on how fertilizer and irrigation affect production of vegetables can help growers improve resource use efficiency and profitability. Fertilizer was applied at the recommended rate and twice the recommended rate to bell and non-pungent jalapeno peppers, both Capsicum annuum L., in 2009 a...

Postharvest responses of red and yellow sweet peppers grown under photo-selective nets.

PubMed

Selahle, Kamogelo M; Sivakumar, Dharini; Jifon, John; Soundy, Puffy

2015-04-15

Postharvest responses of red ('HTSP-3') and yellow ('Celaya') sweet pepper fruit yield, quality parameters and bioactive compounds (to three types of photo-selective nets and a standard black net) were investigated in this study. Red and yellow peppers produced under the black net retained higher β-carotene, lower total phenolic contents and showed deep red and orange colour after storage. Both peppers produced under the pearl net retained a higher ascorbic content, antioxidant scavenging activity, fruit firmness and also reduced weight loss after storage. Red and yellow peppers grown under pearl and yellow nets resulted in a higher percentage of marketable fruit, after storage. Red pepper grown under the yellow net showed a higher number of odour active aroma compounds in the fruit, while black nets significantly affected the synthesis of odour active aroma compounds during storage. Sensory analysis indicated a preference for red pepper fruits after storage from plants grown under pearl nets. Copyright © 2014 Elsevier Ltd. All rights reserved.

Serving vegetables first: A strategy to increase vegetable consumption in elementary school cafeterias.

PubMed

Elsbernd, S L; Reicks, M M; Mann, T L; Redden, J P; Mykerezi, E; Vickers, Z M

2016-01-01

Vegetable consumption in the United States is low despite the wealth of evidence that vegetables play an important role in reducing risk of various chronic diseases. Because eating patterns developed in childhood continue through adulthood, we need to form healthy eating habits in children. The objective of this study was to determine if offering vegetables before other meal components would increase the overall consumption of vegetables at school lunch. We served kindergarten through fifth-grade students a small portion (26-33 g) of a raw vegetable (red and yellow bell peppers) while they waited in line to receive the rest of their lunch meal. They then had the options to take more of the bell peppers, a different vegetable, or no vegetable from the lunch line. We measured the amount of each vegetable consumed by each child. Serving vegetables first greatly increased the number of students eating vegetables. On intervention days most of the vegetables consumed came from the vegetables-first portions. Total vegetable intake per student eating lunch was low because most students chose to not eat vegetables, but the intervention significantly increased this value. Serving vegetables first is a viable strategy to increase vegetable consumption in elementary schools. Long-term implementation of this strategy may have an important impact on healthy eating habits, vegetable consumption, and the health consequences of vegetable intake. Copyright © 2015 Elsevier Ltd. All rights reserved.

Post-directed application of a potential organic herbicide for bell peppers

USDA-ARS?s Scientific Manuscript database

Organic pepper (Capsicum annuum L.) producers need appropriate herbicides that can effectively provide post-emergent weed control. Research was conducted in southeast Oklahoma (Atoka County, Lane, OK) to determine the impact of a potential organic herbicide on weed control efficacy, crop injury, an...

Weed control in sweet bell pepper using sequential postdirected applications of pelargonic acid

USDA-ARS?s Scientific Manuscript database

Pepper (Capsicum annuum) producers would benefit from additional herbicide options that are safe to the crop and provide effective weed control. Research was conducted in southeastern Oklahoma (Atoka County, Lane, OK) during 2010 and 2011 to determine the impact of pelargonic acid on weed control ef...

First Report of Candidatus Liberibacter solanacearum in Pepper Plants in Mexico

USDA-ARS?s Scientific Manuscript database

Bell pepper (Capsicum annuum) plants exhibiting symptoms that resemble those of potato psyllid damage and/or ‘Candidatus Liberibacter solanacearum’ infection were observed in La Cruz de Elota, Sinaloa, México in March 2009. The plants had chlorotic or pale green leaves and exhibited leaf cupping, sh...

Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper (Capsicum annum L.) flakes by microwave-combined cold plasma treatment.

PubMed

Kim, Jung Eun; Choi, Hyeon-Son; Lee, Dong-Un; Min, Sea C

2017-12-18

The efficacy of microwave-combined cold plasma treatment (MCPT) for inactivating Bacillus cereus spores contaminating red pepper (Capsicum annum L.) flakes was investigated. The effects of red pepper drying method, particle size, and water activity (a w ) were also evaluated at two levels of microwave power (1700 and 2500W/cm 2 ). The inactivation effect of MCPT was higher at higher microwave power. Spore reduction was more effective with vacuum-dried red pepper than far-infrared-dried flakes. A significantly higher level of spore reduction was observed with the red pepper sample with a smaller surface to volume ratio when one surface (exterior surface) was inoculated (p<0.05). Spore reduction by MCPT at high microwave power increased from 1.7 to 2.6logspores/cm 2 when the a w of flake increased from 0.4 to 0.9 (p<0.05). MCPT did not change the color of red pepper flakes. MCPT demonstrated potential as a microbial decontaminating technology for red pepper flakes. Copyright © 2017 Elsevier B.V. All rights reserved.

Irrigation timing and fertilizer rate in peppers

USDA-ARS?s Scientific Manuscript database

Excessive rain fall might leach nutrients from the soil or cause producers to not supply irrigation to pepper (Capsicum sp.). Fertilizer at 150 or 300 lb/acre of triple 17 NPK, the lower rate is the recommended rate, was supplied to either bell, cv. Jupiter, or non-pungent jalapeno, cv. Pace 105, pe...

Influence of repeated infusion of capsaicin-contained red pepper sauce on esophageal secondary peristalsis in humans.

PubMed

Liu, T T; Yi, C H; Lei, W Y; Hung, X S; Yu, H C; Chen, C L

2014-10-01

The transient receptor potential vanilloid 1 has been implicated as a target mediator for heartburn perception and modulation of esophageal secondary peristalsis. Our aim was to determine the effect of repeated esophageal infusion of capsaicin-contained red pepper sauce on heartburn perception and secondary peristalsis in healthy adults. Secondary peristalsis was performed with mid-esophageal injections of air in 15 healthy adults. Two separate protocols including esophageal infusion with saline and capsaicin-contained red pepper sauce and 2 consecutive sessions of capsaicin-contained red pepper sauce were randomly performed. After repeated infusion of capsaicin-contained red pepper sauce, the threshold volume to activate secondary peristalsis was significantly increased during slow (p < 0.001) and rapid air injections (p = 0.004). Acute infusion of capsaicin-contained red pepper sauce enhanced heartburn perception (p < 0.001), but the intensity of heartburn perception was significantly reduced after repeated capsaicin-contained red pepper sauce infusion (p = 0.007). Acute infusion of capsaicin-contained red pepper sauce significantly increased pressure wave amplitudes of distal esophagus during slow (p = 0.003) and rapid air injections (p = 0.01), but repeated infusion of capsaicin-contained red pepper sauce significantly decreased pressure wave amplitude of distal esophagus during slow (p = 0.0005) and rapid air injections (p = 0.003). Repeated esophageal infusion of capsaicin appears to attenuate heartburn perception and inhibit distension-induced secondary peristalsis in healthy adults. These results suggest capsaicin-sensitive afferents in modulating sensorimotor function of secondary peristalsis in human esophagus. © 2014 John Wiley & Sons Ltd.

The effect of red and black pepper on orocecal transit time.

PubMed

Vazquez-Olivencia, W; Shah, P; Pitchumoni, C S

1992-04-01

The effects of spices on intestinal peristalsis have not been studied in humans. In this pilot study we evaluated the effects of red pepper and black pepper on small intestinal peristalsis measuring orocecal transit time (OCTT) utilizing a lactulose hydrogen breath test. Subjects included 16 healthy volunteers. The lactulose hydrogen breath test was done on different days with or without the powdered red pepper (2 g) or black pepper (1.5 g) given in gelatin capsules. The baseline orocecal transit time was increased significantly after red pepper consumption (88 +/- 37.2 to 128 +/- 63.2 min, p less than 0.01). Although the change in OCTT was not statistically significant, a similar trend was observed after black pepper consumption (90 +/- 51 min to 122 +/- 88 min., p = 0.09). The pathogenesis of increased OCTT after red pepper may be attributed to the known effects of capsaicin, a constituent noted to be a potent stimulator of many biologically active peptides. Although the effect of spices on OCTT is likely to vary depending upon the dose and nature of the product, it is of clinical importance in the management of various gastrointestinal tract disorders.

Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice.

PubMed

Kim, Sung-Youn; Sagong, Hun-Gu; Choi, Sang Ho; Ryu, Sangryeol; Kang, Dong-Hyun

2012-02-01

The efficacy of radio-frequency (RF) heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice was investigated. A 27.12 MHz RF heating system consisted of two parallel-plate electrodes was used, with the sample being placed between them. Black peppers (whole and ground) and red peppers (+ 16 mesh, -16 + 25 mesh, and -25 mesh) inoculated with S. Typhimurium and E. coli O157:H7 were treated with RF energy during 50s for black peppers and 40s for red peppers, and color change of samples was evaluated after treatment. RF heating for 50s resulted in 2.80 to 4.29 log CFU/g reductions of S. Typhimurium and E. coli O157:H7 in black peppers and RF heating of red peppers for 40s reduced pathogens by 3.38 log CFU/g to more than 5 log CFU/g (below the detection limit) without affecting the color quality change. The results suggest that RF heating has the potential for novel thermal process to control foodborne pathogens in spice. Copyright © 2011 Elsevier B.V. All rights reserved.

Aflatoxin and ochratoxin A content of spices in Hungary.

PubMed

Fazekas, B; Tar, A; Kovács, M

2005-09-01

In October and November 2004, 91 spice samples (70 ground red pepper, six black pepper, five white pepper, five spice mix and five chilli samples), the majority of which originated from commercial outlets, were analysed for aflatoxins B1, B2, G1 and G2 (AFB1, AFB2, AFG1, AFG2) and ochratoxin A (OTA) content by high-performance liquid chromatography (HPLC) after immunoaffinity column clean-up. Eighteen of the 70 ground red pepper samples contained AFB1, seven of them in a concentration exceeding the 'maximum level' of 5 microg kg(-1) (range 6.1-15.7 microg kg(-1)). Of the other spices assayed, the AFB1 contamination of one chilli sample exceeded 5 microg kg(-1) (8.1 microg kg(-1)). Thirty-two of the 70 ground red pepper samples contained OTA, eight of them in a concentration exceeding the 10 microg kg(-1) 'maximum level' (range 10.6-66.2 microg kg(-1)). One chilli sample was contaminated with OTA at 2.1 microg kg(-1). The AFB1 and OTA contamination of ground red pepper exceeding the 'maximum level' (5 and 10 microg kg(-1), respectively) was obviously the consequence of mixing imported ground red pepper batches heavily contaminated with AFB1 and OTA with red pepper produced in Hungary. This case calls attention to the importance of consistently screening imported batches of ground red pepper for aflatoxin and ochratoxin A content and strictly prohibiting the use of batches containing mycotoxin concentrations exceeding the maximum permitted level.

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

PubMed

Victoria-Campos, Claudia I; Ornelas-Paz, José de Jesús; Yahia, Elhadi M; Jiménez-Castro, Jorge A; Cervantes-Paz, Braulio; Ibarra-Junquera, Vrani; Pérez-Martínez, Jaime David; Zamudio-Flores, Paul B; Escalante-Minakata, Pilar

2013-10-16

Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.

Zesty Tomato Soup

MedlinePlus

... added diced tomatoes 1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers) 1 cup fat-free evaporated milk 1 tsp garlic powder 1/4 tsp ground black pepper 2 Tbsp fresh basil, rinsed and chopped (or ...

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review.

PubMed

Arimboor, Ranjith; Natarajan, Ramesh Babu; Menon, K Ramakrishna; Chandrasekhar, Lekshmi P; Moorkoth, Vidya

2015-03-01

Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

Biting into the Yellow Pepper: The Development of the Interdisciplinary Learner

ERIC Educational Resources Information Center

Haynes, Carolyn

2014-01-01

In the opening credits of the television cult classic "Iron Chef," Chairman Kaga takes a huge bite out of a big yellow bell pepper. With the ensuing smirk on his face, he introduces the famous "Kitchen Stadium," which he notes is his "dream in a form never seen before." What follows is a learning experience in which…

Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.).

PubMed

Marín, Alicia; Ferreres, Federico; Tomás-Barberán, Francisco A; Gil, María I

2004-06-16

Sweet peppers (Capsicum annuum L.) cv. Vergasa have been studied at four maturity stages (immature green, green, immature red, and red). The individual phenolics (hydroxycinnamic acids and flavonoids), vitamin C (ascorbic acid and dehydroascorbic acid), and individual carotenoids were characterized and quantified. Five hydroxycinnamic derivatives and 23 flavonoids were characterized and quantified from the pericarp of sweet pepper by high-performance liquid chromatography-diode array detection-electrospray ionization-mass spectrometry. Identification was carried out by their UV spectra, chromatographic comparisons with authentic markers, identification of hydrolysis products, and tandem mass spectrometry analysis. Hydroxycinnamic derivatives, O-glycosides of quercetin, luteolin, and chrysoeriol, and a large number of C-glycosyl flavones have been characterized. Some of these compounds were found for the first time in nature. Clear differences in the individual and total phenolic content were detected between the different maturity stages. Immature green pepper had a very high phenolic content while green, immature red, and red ripe peppers showed a 4-5-fold reduction. Ascorbic acid was the main form of vitamin C, and its content increased as the pepper reached maturity. The red ripe stage had a relevant impact on the carotenoids content. Thus, immature green peppers showed the highest content of polyphenols, while red ripe fruits had the highest content of vitamin C and provitamin A.

75 FR 76284 - Pesticide Tolerance Crop Grouping Program II; Revisions to General Tolerance Regulations

Federal Register 2010, 2011, 2012, 2013, 2014

2010-12-08

............ 8-10B, 8-10C Pepper, bell, Capsicum annuum L. var. 8-10B annuum, Capsicum spp. Pepper, nonbell, Capsicum chinese Jacq., 8-10B, 8-10C C. annuum L. var. annuum, C. frutescens L., C. baccatum L., C. pubescens Ruiz & Pav., Capsicum spp. Roselle, Hibiscus sabdariffa L 8-10B, 8-10C Scarlet eggplant, Solanum...

Analysis by HPLC and LC/MS of pungent piperamides in commercial black, white, green, and red whole and ground peppercorns.

PubMed

Friedman, Mendel; Levin, Carol E; Lee, Seung-Un; Lee, Jin-Shik; Ohnisi-Kameyama, Mayumi; Kozukue, Nobuyuki

2008-05-14

Pepper plants accumulate pungent bioactive alkaloids called piperamides. To facilitate studies in this area, high-performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry methods were developed and used to measure the following piperamides in 10 commercial whole (peppercorns) and in 10 ground, black, white, green, and red peppers: piperanine, piperdardine, piperine, piperlonguminine, and piperettine. Structural identification of individual compounds in extracts was performed by associating the HPLC peak of each compound with the corresponding mass spectrum. The piperanine content of the peppers (in mg/g piperine equivalents) ranged from 0.3 for the ground white pepper to 1.4 in black peppercorns. The corresponding range for piperdardine was from 0.0 for seven samples to 1.8 in black peppercorns; for four isomeric piperines, from 0.7 for red to 129 in green peppercorns; for piperlonguminine, from 0.0 in red peppercorns to 1.0 in black peppercorns; and for piperyline, from 0.9 in ground black pepper to 5.9 for red peppercorn. Four well-separated stereoisomeric forms of piperettine with the same molecular weight were present in 19 peppers. The sums of the piperamides ranged from 6.6 for red to 153 for green peppercorns. In contrast to large differences in absolute concentrations among the peppers, the ratios of piperines to total piperamide were quite narrow, ranging from 0.76 for black to 0.90 for white peppercorns, with an average value of 0.84 +/- 0.04 ( n = 19). Thus, on average, the total piperamide content of the peppers consists of 84% piperines and 16% other piperamides. These results demonstrate the utility of the described extraction and analytical methods used to determine the wide-ranging individual and total piperamide contents of widely consumed peppers.

Non-destructive and rapid prediction of moisture content in red pepper (Capsicum annuum L.) powder using near-infrared spectroscopy and a partial least squares regression model

USDA-ARS?s Scientific Manuscript database

Purpose: The aim of this study was to develop a technique for the non-destructive and rapid prediction of the moisture content in red pepper powder using near-infrared (NIR) spectroscopy and a partial least squares regression (PLSR) model. Methods: Three red pepper powder products were separated in...

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.

PubMed

Cervantes-Paz, Braulio; Yahia, Elhadi M; de Jesús Ornelas-Paz, José; Victoria-Campos, Claudia I; Ibarra-Junquera, Vrani; Pérez-Martínez, Jaime David; Escalante-Minakata, Pilar

2014-03-01

Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalapeño peppers at three IRS (brown, 50% red, and 75% red). Peppers contained 64 different pigments. Chlorophylls were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the other IRS. The content of most pigments decreased due to heat treatments. Several pheophytins and cis isomers of carotenoids were generated by heat processing. Boiling and grilling consistently decreased and increased the antioxidant activity of peppers, respectively. Tested peppers showed a more complex/abundant pigment content and higher antioxidant activity than those typically reported for green and red peppers. Copyright © 2013 Elsevier Ltd. All rights reserved.

Ochratoxin A Contamination of Red Chili Peppers from Chile, Bolivia and Peru, Countries with a High Incidence of Gallbladder Cancer.

PubMed

Ikoma, Toshikazu; Tsuchiya, Yasuo; Asai, Takao; Okano, Kiyoshi; Ito, Naoko; Endoh, Kazuo; Yamamoto, Masaharu; Nakamura, Kazutoshi

2015-01-01

Our previous study detected aflatoxins in red chili peppers from Chile, Bolivia, and Peru, each of which have a high incidence of gallbladder cancer (GBC). Since the aflatoxin B1 concentration was not so high in these peppers, it is important to clarify the presence of other mycotoxins. Here we attempted to determine any associations between the concentrations of aflatoxins and ochratoxin A (OTA) in red chili peppers, and the corresponding GBC incidences. We collected red chili peppers from three areas in Peru: Trujillo (a high GBC incidence area), Cusco (an intermediate GBC incidence area), and Lima (a low GBC incidence rate), and from Chile and Bolivia. Aflatoxins and OTA were extracted with organic solvents. The concentrations of aflatoxins B1, B2, G1, and G2, and OTA were measured by high-performance liquid chromatography. The values obtained were compared with the incidence of GBC in each area or country. All of the red chili peppers from the three areas showed contamination with aflatoxins below the Commission of the European Communities (EC) recommended limits (5 μg/kg), but the OTA contamination of two samples was above the EC recommended limit (15 μg/kg). The mean concentrations of OTA in the peppers from Chile (mean 355 μg/kg, range <5-1,059 μg/kg) and Bolivia (mean 207 μg/kg, range 0.8-628 μg/kg), which has a high incidence of GBC, were higher than that in Peru (14 μg/kg, range <5-47 μg/kg), which has an intermediate GBC incidence. The OTA contamination in the red chili peppers from Chile, Bolivia, and Peru was stronger than that of aflatoxins. Our data suggest that OTA in red chili peppers may be associated with the development of GBC.

Influence of drainage and nutrient-solution nitrogen and potassium concentrations on the agronomic behavior of bell-pepper plants cultivated in a substrate.

PubMed

Wamser, Anderson Fernando; Cecilio Filho, Arthur Bernardes; Nowaki, Rodrigo Hiyoshi Dalmazzo; Mendoza-Cortez, Juan Waldir; Urrestarazu, Miguel

2017-01-01

The interactive effects of N (6, 9, 12 and 15 mmol L-1) and K (3, 5, 7, and 9 mmol L-1) concentrations in nutrient solutions were evaluated on bell pepper grown in a coconut-coir substrate and fertilized without drainage. An additional treatment with drainage was evaluated using N and K concentrations of 12 and 7 mmol L-1, respectively. The hybrid Eppo cultivar of yellow bell pepper was cultivated for 252 days beginning 9 November 2012. Electrical conductivity (EC), the N and K concentrations in the substrate solution, marketable fruit yield, total dry weight and macronutrient concentrations in shoots were periodically evaluated. Fruit production was lower in the system without drainage, regardless of the N and K concentrations, compared to the recommended 10-20% drainage of the volume of nutrient solution applied. Higher K concentrations in the nutrient solution did not affect plant production in the system without drainage for the substrate with an initial K concentration of 331.3 mg L-1. Fruit yield was higher without drainage at a nutrient-solution N concentration of 10.7 mmol L-1. The upper EC limit of the substrate solution in the system without drainage was exceeded 181 days after planting. Either lower nutrient concentrations in the nutrient solution or a drainage system could thus control the EC in the substrate solution.

A Nano-Au/C-MWCNT based label free amperometric immunosensor for the detection of capsicum chlorosis virus in bell pepper.

PubMed

Sharma, Anshul; Kaushal, Ankur; Kulshrestha, Saurabh

2017-07-01

Accurate and on time diagnosis of plant viruses is an essential prerequisite for efficient control in field conditions. A number of diagnostic methods have been reported with the required level of sensitivity. Here, we propose a label free immunosensor for efficient and sensitive detection of capsicum chlorosis virus (CaCV) in bell pepper. Antigen was immobilized over the surface of gold nanoparticle/multi-walled carbon nanotube (Nano-Au/C-MWCNT) screen printed electrodes using 1-Ethyl-3-(3-dimethylaminopropyl)carbodiimide (EDC)/N-hydroxysuccinimide (NHS) cross linking chemistry followed by interaction with groundnut bud necrosis virus (GBNV)/CaCV specific polyclonal antibody. The electrochemical response was measured by cyclic voltammetry (CV), differential pulse voltammetry (DPV) using the redox indicator. Electrode surface characterization was done by performing scanning electron microscopy (SEM). Electrochemical studies showed positive results at different antigenic dilutions ranging from 10 -2 - 8x10 -5 . The sensitivity of the immunosensor developed has been compared with direct antigen coated enzyme-linked immunosorbent assay (DAC-ELISA) and the results showed that the immunosensor developed was 800-1000 times more sensitive, when compared to DAC-ELISA for CaCV detection. The immunosensor we have developed is economical and sensitive and could be used for immediate determination of the presence of virus in extracts from bell pepper leaves.

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

PubMed

Lim, H J; Kim, G D; Jung, E Y; Seo, H W; Joo, S T; Jin, S K; Yang, H S

2014-08-01

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

Effect of temperature on water diffusion during rehydration of sun-dried red pepper ( Capsicum annuum L.)

NASA Astrophysics Data System (ADS)

Demiray, Engin; Tulek, Yahya

2017-05-01

Rehydration, which is a complex process aimed at the restoration of raw material properties when dried material comes in contact with water. In the present research, studies were conducted to probe the kinetics of rehydration of sun-dried red peppers. The kinetics associated with rehydrating sun-dried red peppers was studied at three different temperatures (25, 35 and 45 °C). To describe the rehydration kinetics, four different models, Peleg's, Weibull, first order and exponential association, were considered. Between these four models proposed Weibull model gave a better fit for all rehydration conditions applied. The effective moisture diffusivity values of red peppers increased as water rehydration temperature increased. The values of the effective moisture diffusivity of red peppers were in the range 1.37 × 10-9-1.48 × 10-9 m2 s-1. On the other hand, the activation energy for rehydration kinetic was also calculated using Arrhenius equation and found as 3.17 kJ mol-1.

First report of tomato chlorotic spot virus in non-solanaceous weeds erect spiderling (Boerhavia erecta) and asian spiderflower (Cleome viscosa), and sweet chili pepper (Capsicum chinense) in Puerto Rico

USDA-ARS?s Scientific Manuscript database

Tomato chlorotic spot virus (TCSV) has recently been detected in tomato, bell pepper, jimsonweed and lettuce in Puerto Rico. Observations of weeds and additional crops in 2015 and 2016 revealed TCSV-like symptoms. Testing of these symptomatic plants identified three new hosts of TCSV in Puerto Ric...

The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study

PubMed Central

Chopan, Mustafa

2017-01-01

The evidence base for the health effects of spice consumption is insufficient, with only one large population-based study and no reports from Europe or North America. Our objective was to analyze the association between consumption of hot red chili peppers and mortality, using a population-based prospective cohort from the National Health and Nutritional Examination Survey (NHANES) III, a representative sample of US noninstitutionalized adults, in which participants were surveyed from 1988 to 1994. The frequency of hot red chili pepper consumption was measured in 16,179 participants at least 18 years of age. Total and cause-specific mortality were the main outcome measures. During 273,877 person-years of follow-up (median 18.9 years), a total of 4,946 deaths were observed. Total mortality for participants who consumed hot red chili peppers was 21.6% compared to 33.6% for those who did not (absolute risk reduction of 12%; relative risk of 0.64). Adjusted for demographic, lifestyle, and clinical characteristics, the hazard ratio was 0.87 (P = 0.01; 95% Confidence Interval 0.77, 0.97). Consumption of hot red chili peppers was associated with a 13% reduction in the instantaneous hazard of death. Similar, but statistically nonsignificant trends were seen for deaths from vascular disease, but not from other causes. In this large population-based prospective study, the consumption of hot red chili pepper was associated with reduced mortality. Hot red chili peppers may be a beneficial component of the diet. PMID:28068423

Determination of aflatoxins B1, B2, G1 and G2 in spices using a multifunctional column clean-up.

PubMed

Akiyama, H; Goda, Y; Tanaka, T; Toyoda, M

2001-10-12

A rapid and simple method using a multifunctional column, which contains lipophilic and charged active sites, was developed to analyse aflatoxins B1, B2, G1 and G2 in various spices, such as red pepper and nutmeg. After extraction by acetonitrile:water (9:1) and clean-up using MultiSep #228 column, the aflatoxins and aflatoxin-TFA derivatives are determined using LC with fluorescence detection. Recoveries of each aflatoxin B1, B2, G1 and G2 spiked to red pepper, white pepper, black pepper, nutmeg and tear grass at the level of 10 ng/g were over 80-85% in all instances. The minimum detectable concentration for aflatoxins in red pepper was 0.5 ng/g.

Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry.

PubMed

Schweiggert, Ute; Kammerer, Dietmar R; Carle, Reinhold; Schieber, Andreas

2005-01-01

Carotenoids and carotenoid esters were extracted from red pepper pods (Capsicum annuum L.) without saponification. Among the 42 compounds detected, 4 non-esterified, 11 mono- and 17 diesters were characterized based on their retention times, UV/Vis spectra and their fragmentation patterns in collision-induced dissociation experiments in atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Positive and negative ion mode measurements were used for the characterization of major and minor carotenoids and their esters. Capsanthin esterified with lauric, palmitic and myristic acids represented the predominant compounds in the red pepper extracts. Additionally, three beta-cryptoxanthin and one zeaxanthin monoester were tentatively identified in red pepper pods for the first time. Furthermore, the specific fragmentation patterns of capsanthin-laurate-myristate and capsanthin-myristate-palmitate were used for the distinction of both regioisomers. The results obtained from LC-DAD-APCI-MSn experiments demonstrated that the carotenoid profile of red pepper pods is considerably more complex than considered hitherto. Copyright (c) 2005 John Wiley & Sons, Ltd.

Aflatoxin contamination of red chili pepper from Bolivia and Peru, countries with high gallbladder cancer incidence rates.

PubMed

Asai, Takao; Tsuchiya, Yasuo; Okano, Kiyoshi; Piscoya, Alejandro; Nishi, Carlos Yoshito; Ikoma, Toshikazu; Oyama, Tomizo; Ikegami, Kikuo; Yamamoto, Masaharu

2012-01-01

Chilean red chili peppers contaminated with aflatoxins were reported in a previous study. If the development of gallbladder cancer (GBC) in Chile is associated with a high level of consumption of aflatoxin-contaminated red chili peppers, such peppers from other countries having a high GBC incidence rate may also be contaminated with aflatoxins. We aimed to determine whether this might be the case for red chili peppers from Bolivia and Peru. A total of 7 samples (3 from Bolivia, 4 from Peru) and 3 controls (2 from China, 1 from Japan) were evaluated. Aflatoxins were extracted with acetonitrile:water (9:1, v/v) and eluted through an immuno-affinity column. The concentrations of aflatoxins B1, B2, G1, and G2 were measured using high-performance liquid chromatography (HPLC), and then the detected aflatoxins were identified using HPLC-mass spectrometry. In some but not all of the samples from Bolivia and Peru, aflatoxin B1 or aflatoxins B1 and B2 were detected. In particular, aflatoxin B1 or total aflatoxin concentrations in a Bolivian samples were above the maximum levels for aflatoxins in spices proposed by the European Commission. Red chili peppers from Bolivia and Peru consumed by populations having high GBC incidence rates would appear to be contaminated with aflatoxins. These data suggest the possibility that a high level of consumption of aflatoxin-contaminated red chili peppers is related to the development of GBC, and the association between the two should be confirmed by a case-control study.

Assessment of total aflatoxin level in red pepper obtained from Istanbul.

PubMed

Alpsoy, Lokman; Kiren, Artin; Can, Sevde Nur; Koprubasi, Ayşenur

2013-10-01

Aflatoxins (Aspergillus flavus toxins (AFT)) are biologically active secondary metabolites mostly produced by some Aspergillus species that causes hepatotoxicity, teratogenicity, immunotoxicity, and cancers in human. The aim of this study is to determine the level of total AFT in powdered red pepper in the retail markets in 40 district of Istanbul using enzyme-linked immunosorbent assay. Of the 36 unpacked powdered red pepper samples, 32 samples (88%) contained AFT in the range of 0.2-106.4 µg/kg; 16 samples (44.4%) were above the regulatory limit which is at 10 µg/kg for total AFT in Turkey. More precautions on the production, transport, harvest, and storage of red pepper should be taken on hygiene to prevent toxic and carcinogenic effects of AFT.

A Simple and Useful Method to Apply Exogenous NO Gas to Plant Systems: Bell Pepper Fruits as a Model.

PubMed

Palma, José M; Ruiz, Carmelo; Corpas, Francisco J

2018-01-01

Nitric oxide (NO) is involved many physiological plant processes, including germination, growth and development of roots, flower setting and development, senescence, and fruit ripening. In the latter physiological process, NO has been reported to play an opposite role to ethylene. Thus, treatment of fruits with NO may lead to delay ripening independently of whether they are climacteric or nonclimacteric. In many cases different methods have been reported to apply NO to plant systems involving sodium nitroprusside, NONOates, DETANO, or GSNO to investigate physiological and molecular consequences. In this chapter a method to treat plant materials with NO is provided using bell pepper fruits as a model. This method is cheap, free of side effects, and easy to apply since it only requires common chemicals and tools available in any biology laboratory.

Influence of drainage and nutrient-solution nitrogen and potassium concentrations on the agronomic behavior of bell-pepper plants cultivated in a substrate

PubMed Central

2017-01-01

The interactive effects of N (6, 9, 12 and 15 mmol L-1) and K (3, 5, 7, and 9 mmol L-1) concentrations in nutrient solutions were evaluated on bell pepper grown in a coconut-coir substrate and fertilized without drainage. An additional treatment with drainage was evaluated using N and K concentrations of 12 and 7 mmol L-1, respectively. The hybrid Eppo cultivar of yellow bell pepper was cultivated for 252 days beginning 9 November 2012. Electrical conductivity (EC), the N and K concentrations in the substrate solution, marketable fruit yield, total dry weight and macronutrient concentrations in shoots were periodically evaluated. Fruit production was lower in the system without drainage, regardless of the N and K concentrations, compared to the recommended 10–20% drainage of the volume of nutrient solution applied. Higher K concentrations in the nutrient solution did not affect plant production in the system without drainage for the substrate with an initial K concentration of 331.3 mg L-1. Fruit yield was higher without drainage at a nutrient-solution N concentration of 10.7 mmol L-1. The upper EC limit of the substrate solution in the system without drainage was exceeded 181 days after planting. Either lower nutrient concentrations in the nutrient solution or a drainage system could thus control the EC in the substrate solution. PMID:28678884

7 CFR 301.32-2 - Regulated articles.

Code of Federal Regulations, 2010 CFR

2010-01-01

.... Cananga odorata Ylang-Ylang Oriental. Capsicum annum Pepper, chili Mediterranean, Melon, Oriental. Capsicum frutescens Pepper, tabasco Mediterranean, Melon. Capsicum frutescens abbreviatum Oriental bush red pepper Oriental. Capsicum frutescens var. grossum Pepper, sweet Oriental. Carica papaya Papaya...

Anatomical features of pepper plants (Capsicum annuum L.) grown under red light-emitting diodes supplemented with blue or far-red light

NASA Technical Reports Server (NTRS)

Schuerger, A. C.; Brown, C. S.; Stryjewski, E. C.

1997-01-01

Pepper plants (Capsicum annuum L. cv., Hungarian Wax) were grown under metal halide (MH) lamps or light-emitting diode (LED) arrays with different spectra to determine the effects of light quality on plant anatomy of leaves and stems. One LED (660) array supplied 90% red light at 660 nm (25nm band-width at half-peak height) and 1% far-red light between 700-800nm. A second LED (660/735) array supplied 83% red light at 660nm and 17% far-red light at 735nm (25nm band-width at half-peak height). A third LED (660/blue) array supplied 98% red light at 660nm, 1% blue light between 350-550nm, and 1% far-red light between 700-800nm. Control plants were grown under broad spectrum metal halide lamps. Plants were gron at a mean photon flux (300-800nm) of 330 micromol m-2 s-1 under a 12 h day-night photoperiod. Significant anatomical changes in stem and leaf morphologies were observed in plants grown under the LED arrays compared to plants grown under the broad-spectrum MH lamp. Cross-sectional areas of pepper stems, thickness of secondary xylem, numbers of intraxylary phloem bundles in the periphery of stem pith tissues, leaf thickness, numbers of choloplasts per palisade mesophyll cell, and thickness of palisade and spongy mesophyll tissues were greatest in peppers grown under MH lamps, intermediate in plants grown under the 660/blue LED array, and lowest in peppers grown under the 660 or 660/735 LED arrays. Most anatomical features of pepper stems and leaves were similar among plants grown under 660 or 660/735 LED arrays. The effects of spectral quality on anatomical changes in stem and leaf tissues of peppers generally correlate to the amount of blue light present in the primary light source.

Anatomical features of pepper plants (Capsicum annuum L.) grown under red light-emitting diodes supplemented with blue or far-red light.

PubMed

Schuerger, A C; Brown, C S; Stryjewski, E C

1997-03-01

Pepper plants (Capsicum annuum L. cv., Hungarian Wax) were grown under metal halide (MH) lamps or light-emitting diode (LED) arrays with different spectra to determine the effects of light quality on plant anatomy of leaves and stems. One LED (660) array supplied 90% red light at 660 nm (25nm band-width at half-peak height) and 1% far-red light between 700-800nm. A second LED (660/735) array supplied 83% red light at 660nm and 17% far-red light at 735nm (25nm band-width at half-peak height). A third LED (660/blue) array supplied 98% red light at 660nm, 1% blue light between 350-550nm, and 1% far-red light between 700-800nm. Control plants were grown under broad spectrum metal halide lamps. Plants were gron at a mean photon flux (300-800nm) of 330 micromol m-2 s-1 under a 12 h day-night photoperiod. Significant anatomical changes in stem and leaf morphologies were observed in plants grown under the LED arrays compared to plants grown under the broad-spectrum MH lamp. Cross-sectional areas of pepper stems, thickness of secondary xylem, numbers of intraxylary phloem bundles in the periphery of stem pith tissues, leaf thickness, numbers of choloplasts per palisade mesophyll cell, and thickness of palisade and spongy mesophyll tissues were greatest in peppers grown under MH lamps, intermediate in plants grown under the 660/blue LED array, and lowest in peppers grown under the 660 or 660/735 LED arrays. Most anatomical features of pepper stems and leaves were similar among plants grown under 660 or 660/735 LED arrays. The effects of spectral quality on anatomical changes in stem and leaf tissues of peppers generally correlate to the amount of blue light present in the primary light source.

Osmotic adjustment and the growth response of seven vegetable crops following water-deficit stress. [Phaseolus vulgaris L. ; Beta vulgaris L. ; Abelmoschus esculentus; Pisum sativum L. ; Capsicum annuum L. ; Spinacia oleracea L. ; Lycopersicon esculentum Mill

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

Wullschleger, S.D.; Oosterhuis, D.M.

Growth-chamber studies were conducted to examine the ability of seven vegetable crops- Blue Lake beam (Phaseolus vulgaris L.) Detroit Dark Red beet (Beta vulgaris L.) Burgundy okra (Abelmoschus esculentus) (Moench), Little Marvel pea (Pisum sativum L), California Wonder bell pepper (Capsicum annuum L), New Zealand spinach (Spinacia oleracea L), and Beefsteak tomato (Lycopersicon esculentum Mill.) - to adjust osmotically in response to water-deficit stress. Water stress was imposed by withholding water for 3 days, and the adjustment of leaf and root osmotic potentials upon relief of the stress and rehydration were monitored with thermocouple psychrometers. Despite similar reductions in leafmore » water potential and stomatal conductance among the species studied reductions in lead water potential an stomatal conductance among the species, crop-specific differences were observed in leak and root osmotic adjustment. Leaf osmotic adjustment was observed for bean, pepper, and tomato following water-deficit stress. Root osmotic adjustment was significant in bean, okra, pea and tomato. Furthermore, differences in leaf and root osmotic adjustment were also observed among five tomato cultivars. Leaf osmotic adjustment was not associated with the maintenance of leaf growth following water-deficit stress, since leaf expansion of water-stressed bean and pepper, two species capable of osmotic adjustment, was similar to that of spinach, which exhibited no leaf osmotic adjustment.« less

Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars.

PubMed

Loizzo, Monica Rosa; Pugliese, Alessandro; Bonesi, Marco; De Luca, Damiano; O'Brien, Nora; Menichini, Francesco; Tundis, Rosa

2013-03-01

The present study evaluates the influence of drying and cooking processes on the health properties of two bell Capsicum annuum L. cultivars Roggiano and Senise compared with fresh peppers. The content of phytochemicals decreased in the order fresh>dried>dried frying processes. HPLC analysis was applied to quantify five flavonoids from peppers. Apigenin was identified as main constituent. Its content was affected by drying and dried frying processes. The antioxidant activity was evaluated by DPPH, ABTS, β-carotene bleaching test and Fe-chelating activity assay. A comparable radical scavenging activity was observed for both cultivars. Interestingly, frying process did not influenced this property. Roggiano peppers exhibited the highest antioxidant activity using β-carotene bleaching test with IC(50) values of 38.1 and 24.9 μg/mL for total extract and n-hexane fraction, respectively. GC-MS analysis of lipophilic fraction revealed the presence of fatty acids and vitamin E as major components. In the inhibition of the carbohydrate-hydrolyzing enzymes fresh Senise peppers exerted the strongest activity against α-amylase with an IC(50) value of 55.3 μg/mL. Our results indicate that C. annuum cultivars Roggiano and Senise have an interestingly potential health benefits not influenced by processes that are used before consumption. Copyright © 2012 Elsevier Ltd. All rights reserved.

Microbial quality and bioactive constituents of sweet peppers from sustainable production systems.

PubMed

Marín, Alicia; Gil, María I; Flores, Pilar; Hellín, Pilar; Selma, María V

2008-12-10

Integrated, organic, and soil-less production systems are the principal production practices that have emerged to encourage more sustainable agricultural practices and safer edible plants, reducing inputs of plaguicides, pesticides, and fertilizers. Sweet peppers grown commercially under integrated, organic, and soil-less production systems were compared to study the influence of these sustainable production systems on the microbial quality and bioactive constituents (vitamin C, individual and total carotenoids, hydroxycinnamic acids, and flavonoids). The antioxidant composition of peppers was analyzed at green and red maturity stages and at three harvest times (initial, middle, and late season). Irrigation water, manure, and soil were shown to be potential transmission sources of pathogens to the produce. Coliform counts of soil-less peppers were up to 2.9 log units lower than those of organic and integrated peppers. Soil-less green and red peppers showed maximum vitamin C contents of 52 and 80 mg 100 g(-1) fresh weight (fw), respectively, similar to those grown in the organic production system. Moreover, the highest content of total carotenoids was found in the soil-less red peppers, which reached a maximum of 148 mg 100 g(-1) fw, while slightly lower contents were found in integrated and organic red peppers. Hydroxycinnamic acids and flavonoids represented 15 and 85% of the total phenolic content, respectively. Total phenolic content, which ranged from 1.2 to 4.1 mg 100 g(-1) fw, was significantly affected by the harvest time but not by the production system assayed. Soil-less peppers showed similar or even higher concentrations of bioactive compounds (vitamin C, provitamin A, total carotenoid, hydroxycinnamic acids, and flavonoids) than peppers grown under organic and integrated practices. Therefore, in the commercial conditions studied, soil-less culture was a more suitable alternative than organic or integrated practices, because it improved the microbial safety of sweet peppers without detrimental effects on the bioactive compound content.

Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution.

PubMed

Uyttendaele, M; Neyts, K; Vanderswalmen, H; Notebaert, E; Debevere, J

2004-02-01

Aeromonas is an opportunistic pathogen, which, although in low numbers, may be present on minimally processed vegetables. Although the intrinsic and extrinsic factors of minimally processed prepacked vegetable mixes are not inhibitory to the growth of Aeromonas species, multiplication to high numbers during processing and storage of naturally contaminated grated carrots, mixed lettuce, and chopped bell peppers was not observed. Aeromonas was shown to be resistant towards chlorination of water, but was susceptible to 1% and 2% lactic acid and 0.5% and 1.0% thyme essential oil treatment, although the latter provoked adverse sensory properties when applied for decontamination of chopped bell peppers. Integration of a decontamination step with 2% lactic acid in the processing line of grated carrots was shown to have the potential to control the overall microbial quality of the grated carrots and was particularly effective towards Aeromonas.

Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage.

PubMed

Mashabela, Madonna N; Selahle, Kamogelo M; Soundy, Puffy; Crosby, Kevin M; Sivakumar, Dharini

2015-11-01

In this study, influence of 3 types of photo-selective nets (pearl, red and yellow) and a standard black net on marketable yield, fruit quality and bioactive compounds after postharvest storage was investigated. Percentage marketable fruits were higher in green sweet peppers produced under the pearl nets. Fruits produced under the pearl nets showed higher fruit mass, firmness, chlorophyll content, ascorbic acid content, antioxidant scavenging activity after postharvest storage. Red/far red photon ratio under the pearl net could have improved the ascorbic acid content and the antioxidant scavenging activity in green peppers. Green sweet peppers grown under the pearl nets had higher hue values and maintained green color longer. Our results showed the impact of modified light quality on the bioactive compounds of green sweet pepper during postharvest storage. Green sweet peppers are rich in phytochemicals. Marketability of green sweet peppers is affected partially due to ripening after postharvest storage and decay. Maintenance of green color, fruit mass, firmness, and nutritional composition are important parameters that attract consumers. This research shows the influence of light quality during production on the fruit quality parameters and bioactive compounds after postharvest storage. © 2015 Institute of Food Technologists®

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 ...

El Niño-Southern Oscillation Impacts on Winter Vegetable Production in Florida*.

NASA Astrophysics Data System (ADS)

Hansen, James W.; Jones, James W.; Kiker, Clyde F.; Hodges, Alan W.

1999-01-01

Florida's mild winters allow the state to play a vital role in supplying fresh vegetables for U.S. consumers. Producers also benefit from premium prices when low temperatures prevent production in most of the country. This study characterizes the influence of the El Niño-Southern Oscillation (ENSO) on the Florida vegetable industry using statistical analysis of the response of historical crop (yield, prices, production, and value) and weather variables (freeze hazard, temperatures, rainfall, and solar radiation) to ENSO phase and its interaction with location and time of year. Annual mean yields showed little evidence of response to ENSO phase and its interaction with location. ENSO phase and season interacted to influence quarterly yields, prices, production, and value. Yields (tomato, bell pepper, sweet corn, and snap bean) were lower and prices (bell pepper and snap bean) were higher in El Niño than in neutral or La Niña winters. Production and value of tomatoes were higher in La Niña winters. The yield response can be explained by increased rainfall, reduced daily maximum temperatures, and reduced solar radiation in El Niño winters. Yield and production of winter vegetables appeared to be less responsive to ENSO phase after 1980; for tomato and bell pepper, this may be due to improvements in production technology that mitigate problems associated with excess rainfall. Winter yield and price responses to El Niño events have important implications for both producers and consumers of winter vegetables, and suggest opportunities for further research.

Mycobiota and Natural Incidence of Aflatoxins, Ochratoxin A, and Citrinin in Indian Spices Confirmed by LC-MS/MS

PubMed Central

Jeswal, Punam; Kumar, Dhiraj

2015-01-01

Nine different Indian spices (red chilli, black pepper, turmeric, coriander, cumin, fennel, caraway, fenugreek, and dry ginger) commonly cultivated and highly used in India were analysed for natural occurrence of toxigenic mycoflora and aflatoxins (AFs), ochratoxin A (OTA), and citrinin (CTN) contamination. Aspergillus flavus and Aspergillus niger were the most dominant species isolated from all types of spices. Red chilli samples were highly contaminated with aflatoxins (85.4%) followed by dry ginger (77.7%). 56% Aspergillus flavus from red chilli and 45% Aspergillus ochraceus from black pepper were toxigenic and produced aflatoxins and ochratoxin A, respectively. Qualitative detection and quantitative detection of mycotoxins in spices were analyzed by ELISA and further confirmed by LC-MS/MS. Penicillium citrinum produced citrinin in red chilli, black pepper, coriander, cumin, fenugreek, and dry ginger samples. The highest amount of AFs was found in red chilli (219.6 ng/g), OTA was in black pepper (154.1 ng/g), and CTN was in dry ginger samples (85.1 ng/g). The results of this study suggest that the spices are susceptible substrate for growth of mycotoxigenic fungi and further mycotoxin production. This is the first report of natural occurrence of citrinin in black pepper and dry ginger from India. PMID:26229535

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...

Proteomic analysis of chromoplasts from six crop species reveals insights into chromoplast function and development.

PubMed

Wang, Yong-Qiang; Yang, Yong; Fei, Zhangjun; Yuan, Hui; Fish, Tara; Thannhauser, Theodore W; Mazourek, Michael; Kochian, Leon V; Wang, Xiaowu; Li, Li

2013-02-01

Chromoplasts are unique plastids that accumulate massive amounts of carotenoids. To gain a general and comparative characterization of chromoplast proteins, this study performed proteomic analysis of chromoplasts from six carotenoid-rich crops: watermelon, tomato, carrot, orange cauliflower, red papaya, and red bell pepper. Stromal and membrane proteins of chromoplasts were separated by 1D gel electrophoresis and analysed using nLC-MS/MS. A total of 953-2262 proteins from chromoplasts of different crop species were identified. Approximately 60% of the identified proteins were predicted to be plastid localized. Functional classification using MapMan bins revealed large numbers of proteins involved in protein metabolism, transport, amino acid metabolism, lipid metabolism, and redox in chromoplasts from all six species. Seventeen core carotenoid metabolic enzymes were identified. Phytoene synthase, phytoene desaturase, ζ-carotene desaturase, 9-cis-epoxycarotenoid dioxygenase, and carotenoid cleavage dioxygenase 1 were found in almost all crops, suggesting relative abundance of them among the carotenoid pathway enzymes. Chromoplasts from different crops contained abundant amounts of ATP synthase and adenine nucleotide translocator, which indicates an important role of ATP production and transport in chromoplast development. Distinctive abundant proteins were observed in chromoplast from different crops, including capsanthin/capsorubin synthase and fibrillins in pepper, superoxide dismutase in watermelon, carrot, and cauliflower, and glutathione-S-transferease in papaya. The comparative analysis of chromoplast proteins among six crop species offers new insights into the general metabolism and function of chromoplasts as well as the uniqueness of chromoplasts in specific crop species. This work provides reference datasets for future experimental study of chromoplast biogenesis, development, and regulation in plants.

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.

Chicken Picadillo

MedlinePlus

... large yellow onion, finely chopped 1 medium green pepper, finely chopped 1 medium red pepper, finely chopped 3 cloves garlic, mashed 1/3 ... large skillet over medium heat. Add the onion, peppers, and garlic, and sauté until the vegetables are ...

Development of a pungency measuring system for red-pepper powder

USDA-ARS?s Scientific Manuscript database

Capsaicinoids are the main components that determine the spiciness level of red-pepper powders. Current pungency measurement is mostly dependent on HPLC measurement technique, which is a sample-destructive, labor-intensive, time-consuming, and expensive method. In this research, a nondestructive on-...

Coevolution of a Persistent Plant Virus and Its Pepper Hosts.

PubMed

Safari, Maliheh; Roossinck, Marilyn J

2018-05-30

There are many nonpathogenic viruses that are maintained in a persistent lifestyle in plants. Plant persistent viruses are widespread, replicating in their hosts for many generations. So far, Endornaviridae is the only family of plant persistent viruses with a single-stranded RNA genome, containing one large open reading frame. Bell pepper endornavirus (BPEV), Hot pepper endornavirus, Capsicum frutescens endornavirus 1 (CFEV 1) have been identified from peppers. Peppers are native to Central and South America and, as domesticated plants, human selection accelerated their evolution. We investigated the evolution of these endornaviruses in different peppers including Capsicum annuum, C. chacoense, C.chinense, C. frutescens, C.bacccutum, and C. pubescens using two fragments from the viral helicase (Hel) and RNA dependent RNA polymerase (RdRp) domains. In addition, using single nucleotide polymorphisms, we analyzed the pepper host populations and phylogenies. The endornaviruses phylogeny was correlated with its Capsicum species host. In this study, BPEV was limited to C. annuum species, and the RdRp and Hel phylogenies identified two clades that correlated with the host pungency. No C. annuum infected with CFEV 1 was found in this study, but the CFEV 1 RdRp fragment was recovered from C. chinense, C. frutescens, C. bacccutum, and C. pubescens. Hence, during pepper speciation, the ancestor of CFEV 1 may have evolved as a new endornavirus, BPEV, in C. annuum peppers.

Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.

PubMed

Pérez-López, Antonio José; López-Nicolas, José Manuel; Núñez-Delicado, Estrella; Del Amor, Francisco M; Carbonell-Barrachina, Angel A

2007-10-03

Consumers demand organic products because they believe they are more flavorful and respectful to the environment and human health. The effects of conventional, integrated, and organic farming, grown in a controlled greenhouse, on color, minerals, and carotenoids of sweet pepper fruits ( Capsicum annuum), cv. Almuden, were studied. Experimental results proved that organic farming provided peppers with the highest (a) intensities of red and yellow colors, (b) contents of minerals, and (c) total carotenoids. Integrated fruits presented intermediate values of the quality parameters under study, and conventional fruits were those with the lowest values of minerals, carotenoids, and color intensity. As an example, the concentrations of total carotenoids were 3231, 2493, and 1829 mg kg (-1) for organic, integrated, and conventional sweet peppers, respectively. Finally, organic red peppers could be considered as those having the highest antioxidant activity of all studied peppers (agricultural farming and development stage).

In vitro assessment of the bioaccessibility of carotenoids from sun-dried chilli peppers.

PubMed

Pugliese, Alessandro; O'Callaghan, Yvonne; Tundis, Rosa; Galvin, Karen; Menichini, Francesco; O'Brien, Nora; Loizzo, Monica R

2014-03-01

Chilli peppers have been recognized as an excellent source of antioxidants as they are rich in bioactive phytochemicals such as carotenoids which are known to exert various beneficial effects in vivo. Absorption is an important factor in the determination of the potential biological effects of carotenoids. The bioaccessibility of a food constituent such as a carotenoid represents its potential to be absorbed in humans. There is very limited information in the literature regarding the content and bioaccessibility of carotenoids from dried peppers. Therefore, the objectives of the present study were: first, to determine the carotenoid content of 20 varieties of red, orange or yellow coloured sun-dried chilli peppers belonging to either of four Capsicum species (annuum, baccatum, chinense and chacoense); and second, to quantify the carotenoid micellarization (bioaccessibility) following an in vitro digestion procedure. Red peppers had a higher carotenoid content and bioaccessibility than either the orange peppers or yellow pepper. Xanthophylls showed greater bioaccessibility than carotenes. Our findings confirm that dried chilli peppers are a good source of carotenoids.

Effects of dietary supplementation of red pepper (Schinus terebinthifolius Raddi) essential oil on performance, small intestinal morphology and microbial counts of weanling pigs.

PubMed

Cairo, Pedro Leon Gomes; Gois, Franz Dias; Sbardella, Maicon; Silveira, Hebert; de Oliveira, Roberto Maciel; Allaman, Ivan Bezerra; Cantarelli, Vinicius Souza; Costa, Leandro Batista

2018-01-01

Many strategies, such as the antibiotic growth promoters, have been developed to improve intestinal health and performance of newly weaned piglets. Natural products such as essential oils have been scientifically recognized as growth enhancer feed additives for weanling pigs, replacing the antibiotics. Therefore, it has been hypothesized that Brazilian red pepper could replace performance-enhancing antibiotics also in weanling pig diets. However, one experiment was conducted to determine the effects of dietary Brazilian red pepper essential oil or antimicrobial growth promoter on intestinal health and growth performance of weanling pigs. No effects of treatments were observed on performance and organ weights (P > 0.05). Overall, both additives [red pepper essential oil (RPEO) or antibiotic (ANT)] increased gut Lactobacillus counts compared to negative control, as well as reduced villi density (P < 0.05). Animals fed diets containing 1.5 g kg -1 RPEO presented the lowest incidence of diarrhea (P < 0.05). Our findings suggested that essential oil from Brazilian red pepper or chlorohydroxyquinoline added in weanling pig diets affect gut microbiota and histology without affecting performance and organ weights. In addition, there was an indication that high doses of essential oil could reduce the incidence of diarrhea. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Occupational rhinitis in bell pepper greenhouse workers: determinants of leaving work and the effects of subsequent allergen avoidance on health-related quality of life.

PubMed

Gerth van Wijk, R; Patiwael, J A; de Jong, N W; de Groot, H; Burdorf, A

2011-07-01

Avoidance of occupational allergens or reduction in exposure has been advocated as the mainstay of the management of occupational rhinitis. Sparse data to the effect of allergen avoidance are available. To identify factors that may lead to leaving work and to address the effect of subsequent allergen avoidance on quality of life. A survey to the prevalence of occupational allergy to bell pepper performed in 1999 comprised 472 employees, of which 254 had work-related rhinitis and 228 completed the Rhinitis-related Quality of Life Questionnaire. After 8-year follow-up in 2007, 91 workers with rhinitis in 1999 were available to fill out the questionnaire again and were used to evaluate the course of nasal disease in terms of perceived severity and impact on daily life. Workers with rhinitis at baseline were more likely to leave their job in bell pepper cultivation for another job (OR = 1.62, 95% CI 0.95-2.75). Among the 91 workers, 58 subjects were still at work, whereas 33 subjects had left work. The subjects who left jobs reported substantial improvement in quality of life. The magnitude of the changes ranged from -0.31 to -1. The effect of quitting work on the mean quality of life score amounted -0.76 ± 0.15. The current study is the first large longitudinal studies showing that leaving work and subsequent occupational allergen avoidance have a beneficial effect on rhinitis-related quality of life. The study suggests that occupational rhinitis can be a reason to leave work. © 2011 John Wiley & Sons A/S.

Enzymatic hydrolysis of carotenoid fatty acid esters of red pepper (Capsicum annuum L.) by a lipase from Candida rugosa.

PubMed

Breithaupt, D E

2000-01-01

Analyses of red pepper extracts which had been pretreated with lipase type VII (EC 3.1.1.3.) from Candida rugosa showed for the first time pepper carotenoid esters to be substrates of this enzyme. However, the extent of enzymatic hydrolysis depends on the respective carotenoid and was not quantitative compared to chemical saponification. After enzymatic cleavage, 67-89% of total capsanthin, 61-65% of total zeaxanthin, 70-81% of total beta-cryptoxanthin and 70-86% of total violaxanthin were detected in free form. Nevertheless, the method described here offers the possibility to cleave in part several carotenoid esters originating from red pepper quickly and under comparatively mild reaction conditions. Replacement of the generally performed alkaline hydrolysis by enzymatic cleavage allows the resulting product to be used in food industry as "natural" coloring agent e.g. to colour cheese and jellies.

Pelargonic acid as a herbicide in sweet bell peppers

USDA-ARS?s Scientific Manuscript database

Pelargonic acid, although not certified as organic, is naturally occurring in many plants, animals, and foods. It is also phytotoxic to plants as a contact herbicide, injuring and killing plants by destroying the cell membrane. Vegetable producers would benefit from additional herbicide options tha...

Bell pepper rootstock response to Phytophthora capsici under salinity stress

USDA-ARS?s Scientific Manuscript database

Vegetable grafting is currently used as an eco-friendly technology to increase crop productivity and overcome several biotic and abiotic stress conditions that affect Cucurbitaceae and Solanaceae vegetable crops. In recent years, researchers with breeding programs and seed companies have selected ro...

Proteome analysis of bell pepper (Capsicum annuum L.) chromoplasts.

PubMed

Siddique, Muhammad Asim; Grossmann, Jonas; Gruissem, Wilhelm; Baginsky, Sacha

2006-12-01

We report a comprehensive proteome analysis of chromoplasts from bell pepper (Capsicum annuum L.). The combination of a novel strategy for database-independent detection of proteins from tandem mass spectrometry (MS/MS) data with standard database searches allowed us to identify 151 proteins with a high level of confidence. These include several well-known plastid proteins but also novel proteins that were not previously reported from other plastid proteome studies. The majority of the identified proteins are active in plastid carbohydrate and amino acid metabolism. Among the most abundant individual proteins are capsanthin/capsorubin synthase and fibrillin, which are involved in the synthesis and storage of carotenoids that accumulate to high levels in chromoplasts. The relative abundances of the identified chromoplast proteins differ remarkably compared with their abundances in other plastid types, suggesting a chromoplast-specific metabolic network. Our results provide an overview of the major metabolic pathways active in chromoplasts and extend existing knowledge about prevalent metabolic activities of different plastid types.

Improvement of red pepper yield and soil environment by summer catch aquatic crops in greenhouses

NASA Astrophysics Data System (ADS)

Du, X. F.; Wang, L. Z.; Peng, J.; Wang, G. L.; Guo, X. S.; Wen, T. G.; Gu, D. L.; Wang, W. Z.; Wu, C. W.

2016-08-01

To investigate effects of the rotation of summer catch crops on remediation retrogressed soils in continuous cropping, a field experiment was conducted. Rice, water spinach, or cress were selected as summer catch crops; bare fallow during summer fallow was used as the control group. Results showed that aquatic crops grown in summer fallow period could effectively reduce soil bulk density and pH, facilitate soil nutrient release, and improve soil physical and chemical properties compared with those grown in fallow period. Paddy-upland rotation could improve soil microbial members and increase bacterial and actinomycete populations; by contrast, paddy-upland rotation could reduce fungal populations and enhance bacterium-to-fungus ratio. Paddy-upland rotation could also actively promote activities of soil enzymes, such as urease, phosphatase, invertase, and catalase. The proposed paddy-upland rotation significantly affected the growth of red pepper; the yield and quality of the grown red pepper were enhanced. Summer catch crops, such as rice, water spinach, and cress significantly increased pepper yield in the following growing season by 15.4%, 10.2% and 14.0%, respectively, compared with those grown in fallow treatment. Therefore, the proposed paddy-upland crop rotation could be a useful method to alleviate continuous cropping problems involved in cultivating red pepper in greenhouses.

Susceptibility of ornamental pepper banker plant candidates to common greenhouse pests

USDA-ARS?s Scientific Manuscript database

Susceptibility of four potential ornamental pepper banker plant candidates [Black Pearl (BP), Explosive Ember (EE), Masquerade (MA), Red Missile (RM), and a commercial pepper cultivar Blitz (BL)] were evaluated against three common greenhouse pests - Bemisia tabaci, Polyphagotarsonemus latus and Fra...

Analysis of the contents of pungent compounds in fresh Korean red peppers and in pepper-containing foods.

PubMed

Choi, Suk-Hyun; Suh, Bong-Soon; Kozukue, Etsuko; Kozukue, Nobuyuki; Levin, Carol E; Friedman, Mendel

2006-11-29

An HPLC method has been developed for the analysis of extracts of fresh peppers containing capsaicinoids and of both capsaicinoids and piperines in pepper-containing foods produced and sold in Korea. The HPLC method was optimized by defining how composition of the mobile phase affected retention times. Both identification and quantification were based on retention times and the following criteria: linearity of the UV response at 280 nm in HPLC, recoveries from spiked samples, and observed individual molecular ions in the mass spectra of the extracts determined by liquid chromatography-mass spectrometry. This method, with a limit of detection of approximately 15-30 ng, was used to quantify the distribution of capsaicinoids in 11 Korean whole peppers and in 12 commercial pepper-containing foods. Total capsaicinoid levels of whole peppers ranged from 1.21 microg/g for the PR Gang ja variety to 121.1 microg/g for the Chung yang variety. The levels in food extracts, four of which also included two piperines, ranged from 11.0 microg/g for radish kimuchi to 3752 microg/g for capsaicin sauce. The results demonstrate (a) the usefulness of the HPLC method for the simultaneous analysis of capsaicinoids derived from red peppers and piperines derived from black and white peppers extracted from complex food matrices and (b) the wide-ranging spread of levels of pungent pepper compounds in fresh peppers and in pepper-containing foods consumed in Korea.

A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper.

PubMed

Ha, Sun-Hwa; Kim, Jung-Bong; Park, Jong-Sug; Lee, Shin-Woo; Cho, Kang-Jin

2007-01-01

Ripe pepper (Capsicum sp.) fruits can display a range of colours from white to deep red. To understand better the regulatory mechanisms of the carotenoid biosynthetic pathways that underlie these ripening colours, Capsicum varieties that show seven different fully ripe colour types were analysed. The levels and composition of the carotenoid accumulation in these samples at different stages of ripening were measured, and the resulting data were analysed in conjunction with the expression patterns of the carotenoid biosynthetic genes. It was found that red peppers accumulate increasing levels of total carotenoids during ripening, whereas non-red peppers accumulate lower levels of total carotenoids of varying composition. The expression levels of the phytoene synthase, phytoene desaturase, and capsanthin-capsorubin synthase (Ccs) genes are high in peppers with high levels of total carotenoid, whereas one or two of these genes are not expressed in peppers with lower levels of total carotenoid. Surprisingly, it was found that the Ccs gene is present in two Capsicum varieties whose ripe colour is yellow. This gene has never previously been shown to be present in yellow peppers. Sequence analyses of the Ccs gene further revealed two structural mutations in yellow peppers that may result in either a premature stop-codon or a frame-shift. Taken together with the fact that the Ccs transcript is not detectable in yellow peppers, our current results suggest that nonsense-mediated transcriptional gene silencing of Ccs and not the deletion of this gene is responsible for yellow ripening in Capsicum.

40 CFR 180.1087 - Sesame stalks; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2010 CFR

2010-07-01

... AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD... exemption from the requirement of a tolerance is established for residues of the biorational nematicide... fractions; potato; beet, sugar, roots; beet, sugar, tops; tomato; pepper, bell; squash; strawberry; eggplant...

40 CFR 180.1087 - Sesame stalks; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2011 CFR

2011-07-01

... AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD... exemption from the requirement of a tolerance is established for residues of the biorational nematicide... fractions; potato; beet, sugar, roots; beet, sugar, tops; tomato; pepper, bell; squash; strawberry; eggplant...

Enhancement of growth and salt tolerance of red pepper seedlings (Capsicum annuum L.) by regulating stress ethylene synthesis with halotolerant bacteria containing 1-aminocyclopropane-1-carboxylic acid deaminase activity.

PubMed

Siddikee, Md Ashaduzzaman; Glick, Bernard R; Chauhan, Puneet S; Yim, Woo jong; Sa, Tongmin

2011-04-01

Three 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase-producing halotolerant bacteria were isolated from West Coast soil of Yellow Sea, Incheon, South Korea and evaluated for their efficiency in improving red pepper plant growth under salt stress. The strains RS16, RS656 and RS111 were identified by 16S rRNA gene sequencing as Brevibacterium iodinum, Bacillus licheniformis and Zhihengliuela alba, respectively. Two hour exposure of 100, 150 and 200 mM NaCl stress on 8 day old red pepper seedlings caused 44, 64 and 74% increase ethylene production, while at 150 mM NaCl stress, inoculation of B. licheniformis RS656, Z. alba RS111, and Br. iodinum RS16 reduces ethylene production by 44, 53 and 57%, respectively. Similarly, 3 week old red pepper plants were subjected to salt stress for two weeks and approximately ∼50% reduction in growth recorded at 150 mM NaCl stress compared to negative control whereas bacteria inoculation significantly increase the growth compared to positive control. Salt stress also caused 1.3-fold reduction in the root/shoot dry weight ratio compared to the absence of salt while bacteria inoculation retained the biomass allocation similar to control plants. The salt tolerance index (ratio of biomass of salt stressed to non-stressed plant) was also significantly increased in inoculated plants compared to non-inoculated. Increase nutrient uptakes under salt stress by red pepper further evident that bacteria inoculation ameliorates salt stress effect. In summary, this study indicates that the use of ACC deaminase-producing halotolerant bacteria mitigates the salt stress by reducing salt stress-induced ethylene production on growth of red pepper plants. Copyright © 2011 Elsevier Masson SAS. All rights reserved.

Proteomic analysis of chromoplasts from six crop species reveals insights into chromoplast function and development

PubMed Central

Wang, Yong-Qiang; Yang, Yong; Li, Li

2013-01-01

Chromoplasts are unique plastids that accumulate massive amounts of carotenoids. To gain a general and comparative characterization of chromoplast proteins, this study performed proteomic analysis of chromoplasts from six carotenoid-rich crops: watermelon, tomato, carrot, orange cauliflower, red papaya, and red bell pepper. Stromal and membrane proteins of chromoplasts were separated by 1D gel electrophoresis and analysed using nLC-MS/MS. A total of 953–2262 proteins from chromoplasts of different crop species were identified. Approximately 60% of the identified proteins were predicted to be plastid localized. Functional classification using MapMan bins revealed large numbers of proteins involved in protein metabolism, transport, amino acid metabolism, lipid metabolism, and redox in chromoplasts from all six species. Seventeen core carotenoid metabolic enzymes were identified. Phytoene synthase, phytoene desaturase, ζ-carotene desaturase, 9-cis-epoxycarotenoid dioxygenase, and carotenoid cleavage dioxygenase 1 were found in almost all crops, suggesting relative abundance of them among the carotenoid pathway enzymes. Chromoplasts from different crops contained abundant amounts of ATP synthase and adenine nucleotide translocator, which indicates an important role of ATP production and transport in chromoplast development. Distinctive abundant proteins were observed in chromoplast from different crops, including capsanthin/capsorubin synthase and fibrillins in pepper, superoxide dismutase in watermelon, carrot, and cauliflower, and glutathione-S-transferease in papaya. The comparative analysis of chromoplast proteins among six crop species offers new insights into the general metabolism and function of chromoplasts as well as the uniqueness of chromoplasts in specific crop species. This work provides reference datasets for future experimental study of chromoplast biogenesis, development, and regulation in plants. PMID:23314817

Efficacy of antimicrobials for the disinfection of pathogen contaminated green bell pepper and of consumer cleaning methods for the decontamination of knives.

PubMed

Perez, Keila L; Lucia, Lisa M; Cisneros-Zevallos, Luis; Castillo, Alejandro; Taylor, T Matthew

2012-05-01

While there is strong focus on eliminating pathogens from produce at a commercial level, consumers can employ simple methods to achieve additional pathogen reductions in the domestic kitchen. To determine the ability of antimicrobials to decontaminate peppers, samples of green bell pepper were inoculated with Salmonella enterica and Escherichia coli O157:H7 and then immersed in 3% (v/v) hydrogen peroxide (H₂O₂), 2.5% (v/v) acetic acid (AA), 70% (v/v) ethyl alcohol (EtOH), or sterile distilled water (SDW). The potential for transfer of pathogens from contaminated peppers to other non-contaminated produce items, and the effect of knife disinfection in preventing this cross contamination, were also tested. Knife disinfection procedures were evaluated by chopping inoculated peppers into 1 cm² pieces with kitchen knives. Experimental knives were then treated by either no treatment (control), wiping with a dry sterile cotton towel, rinsing under running warm water for 5 or 10s, or applying a 1% (v/v) lauryl sulfate-based detergent solution followed by rinsing with warm running water for 10s. Following disinfection treatment, knives were used to slice cucumbers. Exposure to H₂O₂ for 5 min and EtOH for 1 min resulted in reductions of 1.3±0.3 log₁₀ CFU/cm² for both pathogens. A 5 min exposure to AA resulted in a reduction of S. enterica of 1.0±0.7 log₁₀ CFU/cm² and E. coli of 0.7±0.8 log₁₀ CFU/cm². No differences (p ≥ 0.05) were found between numbers of pathogens on knives and numbers of pathogens transferred to cucumber slices, suggesting that organisms remaining on knife surfaces were transferred to cucumbers during slicing. Findings suggest that EtOH and H₂O₂ may be effective antimicrobials for in-home decontamination of peppers, and that use of detergent and warm water is effective for decontamination of implements used during meal preparation. Published by Elsevier B.V.

The economic value of pelargonic acid as a natural herbicide in sweet bell peppers

USDA-ARS?s Scientific Manuscript database

Economic return on investment in respect to weed control management practices continue to be an essential element in use of naturally occurring substances for weed control in vegetable production. Pelargonic acid, although not certified as organic, is naturally occurring in many plants, animals, and...

Study on shrimp waste water and vermicompost as a nutrient source for bell peppers

USDA-ARS?s Scientific Manuscript database

The aquaculture industry generates significant nutrient-rich wastewater that is released into streams and rivers causing environmental concern. The objective of this controlled environment study was to evaluate the effect of waste shrimp water (SW), vermicompost (VC), at rates of 10%, 20%, 40%, and ...

Rhizosphere microorganisms affected by soil solarization and cover cropping in Capsicum annuum and Phaseolus lunatus agroecosystems

USDA-ARS?s Scientific Manuscript database

Field experiments were conducted to evaluate the effects of soil solarization or cover cropping on bell pepper (Capsicum annuum) and lima bean (Phaseolus lunatus, L.) rhizosphere microorganisms. In Experiment I, flat surface solarization (FSS), raised bed solarization (RBS), cowpea (Vigna unguiculat...

Extension of green bell pepper shelf life using oilseed-derived lipid films from soapstock.

USDA-ARS?s Scientific Manuscript database

Edible films have been used for decades on fresh produce to create a semipermeable membrane on the surface to suppress respiration, control moisture loss, and more recently to provide a delivery mechanism for inclusion of functional components. Scientists at the Southern Regional Research Center (S...

Extension of green bell pepper shelf life using oilseed-derived lipid films from soapstock.

USDA-ARS?s Scientific Manuscript database

Edible films have been used for decades on fresh produce to create a semi-permeable membrane on the surface to suppress respiration, control moisture loss, and more recently, to provide a delivery mechanism for addition of functional components. Scientists at the Southern Regional Research Center (...

77 FR 10968 - Fluopyram; Pesticide Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-24

... 16 ppm; vegetable, fruiting, except non-bell pepper, group 8 at 1.0 ppm; vegetable, leafy, except... sufficient information on the carcinogenic mode of action is available, a threshold or non-linear approach is... notice. Submit a copy of your non-CBI objection or hearing request, identified by docket ID number EPA-HQ...

Relationship between a solar drying model of red pepper and the kinetics of pure water evaporation (2)

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

Passamai, V.; Saravia, L.

1997-05-01

In part one, a simple drying model of red pepper related to water evaporation was developed. In this second part the drying model is applied by means of related experiments. Both laboratory and open air drying experiments were carried out to validate the model and simulation results are presented.

Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds.

PubMed

Yu, Jiahao; Zhang, Shuqin; Zhang, Lianfu

2018-01-01

During vegetable cooking, one of the most notable and common chemical reactions is the Maillard reaction, which occurs as a result of thermal treatment and dehydration. Amadori compound determination provides a very sensitive indicator for early detection of quality changes caused by the Maillard reaction, as well as to retrospectively assess the heat treatment or storage conditions to which the product has been subjected. In this paper, a hydrophilic interaction liquid chromatographic-electrospray ionization-tandem mass spectrometric method was developed for the analysis of eight Amadori compounds, and the initial steps of the Maillard reaction during cooking (steaming, frying and baking) bell pepper, red pepper, yellow onion, purple onion, tomato and carrot were also assessed by quantitative determination of these Amadori compounds. These culinary treatments reduced moisture and increased the total content of Amadori compounds, which was not dependent on the type of vegetable or cooking method. Moreover, the effect of steaming on Amadori compound content and water loss was less than that by baking and frying vegetables. Further studies showed that the combination of high temperature and short time may lead to lower formation of Amadori compounds when baking vegetables. Culinary methods differently affected the extent of initial Maillard reaction when vegetables were made into home-cooked products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.).

PubMed

Wang, Jun; Fang, Xiao-Ming; Mujumdar, A S; Qian, Jing-Ya; Zhang, Qian; Yang, Xu-Hai; Liu, Yan-Hong; Gao, Zhen-Jiang; Xiao, Hong-Wei

2017-04-01

Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated. Results showed that polyphenol oxidase (PPO) residual activity of the samples decreased with increasing blanching time; it was decreased to 7% after 120s. A first-order fraction model described PPO inactivation well. Suitable HHAIB time can reduce drying time extensively. Pepper surface colour was influenced by different treatments. In terms of red pigment content, there was no significant difference for blanching time under 120s, whereas over blanching (blanching time ⩾150s) can significantly reduce the red pigment content. Microstructure observations indicate that superficial micro-cracks occur, which explain, why HHAIB enhances drying rate. The firmness, hardness, and gumminess of the samples decreased with increase of HHAIB time. Copyright © 2016 Elsevier Ltd. All rights reserved.

Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.

PubMed

Bignardi, Chiara; Cavazza, Antonella; Rinaldi, Massimiliano; Corradini, Claudio

2016-06-01

Pungency and red colour of Capsicum powders deteriorate during processing and storage, resulting in a decrease in market value. Two varieties of pepper with different pungencies were monitored for capsaicinoids, colour and furosine. Aliquots were stored at room and at low temperature during one year. At low temperature all indicators were stable in both varieties, while at room temperature, redness and capsacinoids decreased significantly, while furosine increased. High correlation was found between those markers. The more pungent variety exhibited higher stability in terms of all parameters. Differences observed suggest a potential protective effect exerted by capsaicinoids on powder stability. The decrease in capsaicinoids and redness accompanied by furosine increase showed a linkage between those markers never reported before. Considering that capsaicinoids and furosine occurrence have strong impact on the nutritional profile, the findings of this work show relevant changes in the nutritional value of chilli pepper powder after storage.

Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts.

PubMed

Ozilgen, Sibel; Bucak, Seyda; Ozilgen, Mustafa

2013-06-01

Although there are numerous decades-old studies drawing attention to the presence of aflatoxins in spices, and particularly in red pepper spice, the problem has not been eradicated. In the present study, information presented in the literature, about production method of red pepper spice, its contamination with aflatoxin, and the uncertainty about the data are assessed to find out the points where improvement may be achieved. Failure Mode and Effect Analysis (FMEA) are performed to assess the risk. The highest total risk attributable to chemical plus physical plus biological causes is associated with the washing stage (RPN=363), which is followed by the receiving (RPN=342) and the storage (RPN=342) stages. The highest risk attributable to biological causes (RPN=180) is associated with microbial growth and aflatoxin production due to insufficient control of drying conditions. The highest chemical risk (RPN=144) is found for the presence of unintentional food additives, such as pesticides, herbicides, hormones, and heavy metals in fresh red pepper fruits. EWMA (exponentially weighted average) charts are employed to monitor aflatoxin production during storage. They successfully distinguished between the batches, which turned to be unsafe. Risk associated with unintentional additives may be reduced by using certified additives only. Better drying control will definitely reduce the risk associated with the drying process. Codex Alimentarius plan has worldwide acceptance for assessing safety of the nuts. Risk of accepting the batches contaminated with aflatoxin may be eliminated by applying the Codex Alimentarius sampling plan before putting the dry pulverized red pepper into the storage facility.

Microflora of black and red pepper.

PubMed

Christensen, C M; Fanse, H A; Nelson, G H; Bates, F; Mirocha, C J

1967-05-01

Dilution cultures of 30 samples of ground black pepper yielded an average of 39,000 colonies of fungi per g, with a range of 1,700 to 310,000 per g. Total numbers of colonies of bacteria from 11 samples averaged 194,000,000 per g, with a range from 8,300,000 to 704,000,000 per g. A variety of fungi grew from nearly all surface-disinfected whole peppercorns that were cultured. Thirteen samples of ground red pepper from the United States yielded an average of 1,600 colonies of storage fungi per g and an equal number of other fungi; five samples from India yielded an average of 78,900 colonies of storage fungi per g and 169,400 colonies of other fungi per g. Among the fungi from both black and red pepper were Aspergillus flavus and A. ochraceus, some isolates of which, when grown for 8 to 10 days on moist autoclaved corn and fed to white rats or to 2-day-old Pekin ducklings, were rapidly lethal to them. Aflatoxin B(1) was isolated from one of the samples of corn on which A. flavus from black pepper was grown. Among the bacteria isolated from ground black pepper were Escherichia coli, E. freudii, Serratia sp., Klebsiella sp., Bacillus sp., Staphylococcus sp., and Streptococcus sp. No cultures of Shigella or Salmonella were found.

High pressure liquid chromatographic determination of aflatoxins in spices.

PubMed

Awe, M J; Schranz, J L

1981-11-01

High pressure liquid chromatography with fluorescence detection is used to determine aflatoxin in 5 common spices. A 10 micrometer microparticulate silica gel column is used with a dichloromethane-cyclohexane-acetonitrile solvent system to resolve aflatoxins B1, G1, B2, and G2. The fluorescence detector contained a silica gel-packed flowcell. Samples of black, white, and red pepper, ginger, and nutmeg were extracted according to a previously published method. Recoveries from aflatoxin-free samples of white pepper, ginger, and red pepper spiked with 1-50 micrograms aflatoxin/kg ranged from 64 to 92%.

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

PubMed Central

Kori, Francis K. K.

2017-01-01

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p > 0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying. PMID:29082236

A review of the effects of Capsicum annuum L. and its constituent, capsaicin, in metabolic syndrome

PubMed Central

Sanati, Setareh; Razavi, Bibi Marjan; Hosseinzadeh, Hossein

2018-01-01

Objective(s): Metabolic syndrome, a coexisting of high blood glucose, obesity, dyslipidemia and hypertension, is an important risk factor for cardiovascular disease occurrence and mortality. Recently, there is a rising demand for herbal drugs which have less adverse effects and have shown more beneficial effects in comparison with synthetic options. Red pepper, with the scientific name of Capsicum annuum, belongs to the Solanaceae family. The lipid-lowering, antihypertensive, antidiabetic and anti-obesity effects of C. annuum have been demonstrated in several studies. Materials and Methods: In this review, we summarized different animal and human studies on the effect of red pepper and capsaicin on different components of metabolic syndrome which are risk factors for cardiovascular diseases (CVDs). Results: According to these studies, red pepper as well as capsaicin has ability to control of metabolic syndrome and its related disorders such as obesity, disrupted lipid profile, diabetes and its complications. Conclusion: Red pepper has beneficial effects on metabolic syndrome and can decrease the risk of mortality due to cardiovascular diseases, but still more research projects need to be done and confirm its advantageous especially in humans. PMID:29922422

Non-destructive quality evaluation of pepper (Capsicum annuum L.) seeds using LED-induced hyperspectral reflectance imaging

USDA-ARS?s Scientific Manuscript database

In this study, we develop a viability evaluation method for pepper (Capsicum annuum L.) seed based on hyperspectral reflectance imaging. The reflectance spectra of pepper seeds in the 400–700 nm range are collected from hyperspectral reflectance images obtained using blue, green, and red LED illumin...

Effect of garlic extract on selected pests and yield of bell pepper, Capsicum Anuum L. (var. Capistrano)

USDA-ARS?s Scientific Manuscript database

Garlic-based oils and extract formulations have been used as insecticides against various insects on numerous crops, but there are contradictions in the findings on the insecticidal or repellent properties of garlic-based products. To assess garlic, Allium sativum L., extract efficacy against pests...

Frequency of manure application in organic versus annual application of synthetic fertilizer in conventional vegetable production

USDA-ARS?s Scientific Manuscript database

Transporting manure is an input cost that can affect profit. Manure was applied either annually, or biannually, to bell pepper (Capsicum annuum L.), cv. Jupiter, cucumber (Cucumis sativus L.), cv. Earli Pik, and sweet corn (Zea mays var. rugosa Bonaf.), cv. Incredible (se endosperm genotype), grown...

Efficacy of microbial amendments on vegetables in greenhouse and field trials

USDA-ARS?s Scientific Manuscript database

Soil amendments, with and without microbes, may affect plant development. Eight-week-old, organically grown, seedlings of a bell, cv. Jupiter, and a non-pungent jalapeño, cv. Pace 105, pepper (both Capsicum annuum L.) were transplanted into pots in a greenhouse using an organic potting medium. One...

75 FR 42324 - Pyraclostrobin; Pesticide Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-21

... uses as follows: Commodity PCT Almond 35% Apple 10% Apricot 10% Barley 1% Bell pepper 10% Black bean seed 5% Blackberry 20% Blueberry 20% Broad bean (succulent) 2.5% Broad bean seed 5% Broccoli 5% Cabbage...% Grape 25% Grapefruit 25% Great northern bean seed 5% Green onion 15% Head lettuce 5% Leaf lettuce 5...

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 ...

Influence of shade on the growth and nitrogen assimilation of developing fruits on bell pepper

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

Achhireddy, N.R.; Fletcher, J.S.; Beevers, L.

Accumulation of dry mass, total N, protein N, and soluble amino acid N in the developing fruit and seeds of bell pepper (Capsicum annuum L.) was determined at selected intervals following anthesis. The importance of photosynthesis to the growth and nitrogen (N) assimilation in the developing fruit wall plus placenta (FWP) and seeds was evaluated by comparing the growth and accumulation of reduced N in nonphotosynthetic and photosynthetic fruits (covered vs. uncovered). The growth rate of the FWP and seeds was similar under both conditions. After 65 days of growth, the fruits kept in the dark weighed about 15% lessmore » than those receiving illumination; seed weight was the same for both treatments. Total N content of the FWP or seed continued to increase up to 55 days after anthesis. The FWP accumulated over 90% of fruit's total N, and there were no significant differences between covered and uncovered fruits. Protein N accounted for about 50% of the total N present in both covered and uncovered fruits. 15 references, 2 figures, 2 tables.« less

Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating.

PubMed

Jeong, Seul-Gi; Kang, Dong-Hyun

2014-04-17

The influence of moisture content during radio-frequency (RF) heating on heating rate, dielectric properties, and inactivation of foodborne pathogens was investigated. The effect of RF heating on the quality of powdered red and black pepper spices with different moisture ranges was also investigated. Red pepper (12.6%, 15.2%, 19.1%, and 23.3% dry basis, db) and black pepper (10.1%, 17.2%, 23.7%, and 30.5% db) inoculated with Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium were treated in a RF heating system with 27.12 MHz. The heating rate of the sample was dependent on moisture content up to 19.1% (db) of red pepper and 17.2% (db) of black pepper, but there was a significant decrease in the heating rate when the moisture content was increased beyond these levels. The dielectric properties of both samples increased with a rise in moisture content. As the moisture content increased, treatment time required to reduce E. coli O157:H7 and S. Typhimurium by more than 7 log CFU/g (below the detection limit, 1 log CFU/g) decreased and then increased again without affecting product quality when the moisture content exceeded a level corresponding to the peak heating rate. RF treatment significantly (P<0.05) reduced moisture content of both spices. These results suggest that RF heating can be effectively used to not only control pathogens but also reduce moisture levels in spices and that the effect of inactivation is dependent on moisture content. Copyright © 2014 Elsevier B.V. All rights reserved.

Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean region.

PubMed

Rodríguez-Burruezo, Adrián; González-Mas, Maria del Carmen; Nuez, Fernando

2010-10-01

The carotenoid patterns of fully ripe fruits from 12 Bolivian accessions of the Andean peppers Capsicum baccatum (ají) and C. pubescens (rocoto) were determined by high-performance liquid chromatography (HPLC)-photodiode array detector (PDA)-mass spectrometry (MS). We include 2 California Wonder cultivars as C. annuum controls. A total of 16 carotenoids were identified and differences among species were mostly found at the quantitative level. Among red-fruited genotypes, capsanthin was the main carotenoid in the 3 species (25% to 50% contribution to carotenoid fraction), although ajíes contained the lowest contribution of this carotenoid. In addition, the contribution of capsanthin 5,6-epoxide to total carotenoids in this species was high (11% to 27%) in comparison to rocotos and red C. annuum. Antheraxanthin and violaxanthin were, in general, the next most relevant carotenoids in the red Andean peppers (6.1% to 10.6%). Violaxanthin was the major carotenoid in yellow-/orange-fruited genotypes of the 3 species (37% to 68% total carotenoids), although yellow rocotos were characterized by lower levels (<45%). Cis-violaxanthin, antheraxanthin, and lutein were the next most relevant carotenoids in the yellow/orange Andean peppers (5% to 14%). As a whole, rocotos showed the highest contributions of provitamin A carotenoids to the carotenoid fraction. In terms of nutritional contribution, both ajíes and rocotos provide a remarkable provitamin A activity, with several accessions showing a content in retinol equivalents higher than California Wonder controls. Furthermore, levels of lutein in yellow/orange ajíes and rocotos were clearly higher than California Wonder pepper (≥1000 μg·100/g). Finally, the Andean peppers, particularly red ajíes, can be also considered as a noticeable source of capsanthin, the most powerful antioxidant compound among pepper carotenoids. Practical Application: Capsicum peppers are known for their content in carotenoids, although there is no information about 2 species with Andean origin: ajíes and rocotos. Due to their relevance for the Andean cuisine and increasing importance in ethnic restaurants in Europe, we studied their carotenoid pattern and vitamin A contribution.

Kicking Bear, John Trudell, and Anthony Kiedis (of the Red Hot Chili Peppers): "Show Indians" and Pop-Cultural Colonialism

ERIC Educational Resources Information Center

Landrum, Cynthia L.

2012-01-01

For twenty-eight years, the Red Hot Chili Peppers have evolved beyond their beginnings as yet another 1980s alternative band giving voice to its generation's disaffected youth into a modern symbol (among others) of tribal identity for displaced Native Americans. These young Native people span communities both on and off reservations and reserves…

Design and fabrication of a real-time measurement system for the capsaicinoid content of Korean red pepper (Capsicum annuum L.) powder by visible and near-infrared spectroscopy

USDA-ARS?s Scientific Manuscript database

This research aims to design and fabricate a system to measure the capsaicinoid content of red pepper powder in a non-destructive and rapid method through visible and near infrared spectroscopy (VNIR). The developed system scans a well-leveled powder surface continuously to minimize the influence of...

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction.

PubMed

Gu, Ling-Biao; Pang, Hui-Li; Lu, Ke-Ke; Liu, Hua-Min; Wang, Xue-De; Qin, Guang-Yong

2017-04-01

Red pepper seeds account for 450-500 g kg -1 of the total pepper weight and are often discarded as waste. In this study, process optimization and characterization of fragrant oil from roasted red pepper seed extracted by subcritical butane extraction were carried out. The optimal conditions of extraction were a temperature of 74.61 °C, a time of 68.65 min and a liquid/solid ratio of 30.24:1. The oil had a refractive index (25 °C) of 1.471, a relative density of 0.900, an acid value of 1.421 mg g -1 oil, an iodine value of 127.035 g per 100 g, a saponification value of 184.060 mg KOH g -1 , an unsaponifiable matter content of 12.400 g kg -1 , a peroxide value of 2.465 meq. O 2 kg -1 and a viscosity of 52.094 cP. The main fatty acids in the oil were linoleic acid (72.95%) followed by palmitic acid (11.43%) and oleic acid (10.00%). The oil showed desirable thermal and oxidative stability. A total of 19 volatile compounds, mostly aldehydes and alkenes, were identified from the oil. The results indicated that the method is appropriate for the preparation of fragrant red pepper seed oil, and the oil is suitable for used as edible oil. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Mycobiota of ground red pepper and their aflatoxigenic potential.

PubMed

Ham, Hyeonheui; Kim, Sosoo; Kim, Min-Hee; Lee, Soohyung; Hong, Sung Kee; Ryu, Jae-Gee; Lee, Theresa

2016-12-01

To investigate contamination of ground red pepper with fungi and mycotoxin, we obtained 30 ground red pepper samples from 15 manufacturers in the main chili-pepper-producing areas in Korea. Fungal contamination was evaluated by spreading diluted samples on potato dextrose agar plates. The total fungi counts ranged from 0 to 7.3 × 10 3 CFU/g. In the samples, the genus Aspergillus had the highest incidence, while Paecilomyces was isolated most frequently. The next most frequent genera were Rhizopus, Penicillium, Cladosporium, and Alternaria. Within Aspergillus, A. ruber was predominant, followed by A. niger, A. amstelodami, A. ochraceus, A. terreus, A. versicolor, A. flavus, and A. fumigatus. The samples were analyzed for aflatoxins, ochratoxin A, and citrinin by ultra-perfomance liquid chromatography (UPLC) with a fluorescence detector. Ochratoxin A was detected from three samples at 1.03‒2.08 μg/kg, whereas no aflatoxins or citrinin were detected. To test the potential of fungal isolates to produce aflatoxin, we performed a PCR assay that screened for the norB-cypA gene for 64 Aspergillus isolates. As a result, a single 800-bp band was amplified from 10 A. flavus isolates, and one Aspergillus sp. isolate. UPLC analyses confirmed aflatoxin production by nine A. flavus isolates and one Aspergillus sp. isolate, which produced total aflatoxins at 146.88‒909.53 μg/kg. This indicates that continuous monitoring of ground red pepper for toxigenic fungi is necessary to minimize mycotoxin contamination.

Genetic differentiation of Colletotrichum gloeosporioides and C. truncatum associated with Anthracnose disease of papaya (Carica papaya L.) and bell pepper (Capsium annuum L.) based on ITS PCR-RFLP fingerprinting.

PubMed

Maharaj, Ariana; Rampersad, Sephra N

2012-03-01

Members of the genus Colletotrichum include some of the most economically important fungal pathogens in the world. Accurate diagnosis is critical to devising disease management strategies. Two species, Colletotrichum gloeosporioides and C. truncatum, are responsible for anthracnose disease in papaya (Carica papaya L.) and bell pepper (Capsicum annuum L.) in Trinidad. The ITS1-5.8S-ITS2 region of 48 Colletotrichum isolates was sequenced, and the ITS PCR products were analyzed by PCR-RFLP analysis. Restriction site polymorphisms generated from 11 restriction enzymes enabled the identification of specific enzymes that were successful in distinguishing between C. gloeosporioides and C. truncatum isolates. Species-specific restriction fragment length polymorphisms generated by the enzymes AluI, HaeIII, PvuII, RsaI, and Sau3A were used to consistently resolve C. gloeosporioides and C. truncatum isolates from papaya. AluI, ApaI, PvuII, RsaI, and SmaI reliably separated isolates of C. gloeosporioides and C. truncatum from bell pepper. PvuII, RsaI, and Sau3A were also capable of distinguishing among the C. gloeosporioides isolates from papaya based on the different restriction patterns that were obtained as a result of intra-specific variation in restriction enzyme recognition sites in the ITS1-5.8S-ITS2 rDNA region. Of all the isolates tested, C. gloeosporioides from papaya also had the highest number of PCR-RFLP haplotypes. Cluster analysis of sequence and PCR-RFLP data demonstrated that all C. gloeosporioides and C. truncatum isolates clustered separately into species-specific clades regardless of host species. Phylograms also revealed consistent topologies which suggested that the genetic distances for PCR-RFLP-generated data were comparable to that of ITS sequence data. ITS PCR-RFLP fingerprinting is a rapid and reliable method to identify and differentiate between Colletotrichum species.

A multi-methodological approach in the study of Italian PDO "Cornetto di Pontecorvo" red sweet pepper.

PubMed

Sobolev, Anatoly P; Mannina, Luisa; Capitani, Donatella; Sanzò, Gabriella; Ingallina, Cinzia; Botta, Bruno; Fornarini, Simonetta; Crestoni, Maria Elisa; Chiavarino, Barbara; Carradori, Simone; Locatelli, Marcello; Giusti, Anna Maria; Simonetti, Giovanna; Vinci, Giuliana; Preti, Raffaella; Toniolo, Chiara; Reverberi, Massimo; Scarpari, Marzia; Parroni, Alessia; Abete, Lorena; Natella, Fausta; Di Sotto, Antonella

2018-07-30

A multi-methodological approach was applied to study red sweet peppers (Capsicum annuum L.) ecotype "Cornetto di Pontecorvo" grown in a greenhouse or in open field. This approach includes morphological analysis, chemical composition determination, and biological activity evaluation of different extracts from pepper fruits. Untargeted analyses, namely NMR spectroscopy and mass spectrometry, allowed the comprehensive pepper metabolite profile of pepper pulp, peel and seeds hydroalcoholic and organic extracts to be determined, showing the presence of sugars, organic acids, amino acids and other secondary metabolites. Targeted analyses, such as HPLC-PDA, HPLC-TLC and spectrophotometric analyses allowed polyphenols, tannins, flavonoids and pigments content to be determined. Samples quality and freshness were verified by the low content of biogenic amines and mycotoxins, as determined using HPLC-FLD and HPLC-MS, respectively. Preliminary biological results demonstrated the ability of the organic extracts to inhibit α-amylase, a key enzyme in the control of glucose metabolism. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study.

PubMed

Cao, Zhen-Zhen; Zhou, Lin-Yan; Bi, Jin-Feng; Yi, Jian-Yong; Chen, Qin-Qin; Wu, Xin-Ye; Zheng, Jin-Kai; Li, Shu-Rong

2016-08-01

Hot air drying and sun drying are traditional drying technologies widely used in the drying of agricultural products for a long time, but usually recognized as time-consuming or producing lower-quality products. Infrared drying is a rather effective drying technology that has advantages over traditional drying technologies. Thus, in order to investigate the application of infrared drying in the dehydration of red pepper, the drying characteristics and quality of infrared-dried red pepper were compared with those of sun-dried and hot air-dried red pepper. The infrared drying technology significantly enhanced the drying rate when compared with hot air drying and sun drying. Temperature was the most important factor affecting the moisture transfer during the process of infrared drying as well as hot air drying. Effective moisture diffusivity (Deff ) values of infrared drying ranged from 1.58 × 10(-9) to 3.78 × 10(-9) m(2) s(-1) . The Ea values of infrared drying and hot air drying were 42.67 and 44.48 kJ mol(-1) respectively. Infrared drying and hot air drying produced color loss to a similar extent. Relatively higher crispness values were observed for infrared-dried samples. Sun drying produced dried red pepper with the best color when compared with hot air drying and infrared drying. Meanwhile, infrared drying markedly improved the drying rate at the same drying temperature level of hot air drying, and the products obtained had relatively better quality with higher crispness values. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

7 CFR 319.75-2 - Restricted articles. 1

Code of Federal Regulations, 2010 CFR

2010-01-01

... peppers (Capsicum spp.) from Pakistan are prohibited from being imported into the United States under the... as a packing material; 3 and (8) Whole chilies (Capsicum spp.), whole red peppers (Capsimcum spp...

Computer aided identification of a Hevein-like antimicrobial peptide of bell pepper leaves for biotechnological use.

PubMed

Games, Patrícia Dias; daSilva, Elói Quintas Gonçalves; Barbosa, Meire de Oliveira; Almeida-Souza, Hebréia Oliveira; Fontes, Patrícia Pereira; deMagalhães, Marcos Jorge; Pereira, Paulo Roberto Gomes; Prates, Maura Vianna; Franco, Gloria Regina; Faria-Campos, Alessandra; Campos, Sérgio Vale Aguiar; Baracat-Pereira, Maria Cristina

2016-12-15

Antimicrobial peptides from plants present mechanisms of action that are different from those of conventional defense agents. They are under-explored but have a potential as commercial antimicrobials. Bell pepper leaves ('Magali R') are discarded after harvesting the fruit and are sources of bioactive peptides. This work reports the isolation by peptidomics tools, and the identification and partially characterization by computational tools of an antimicrobial peptide from bell pepper leaves, and evidences the usefulness of records and the in silico analysis for the study of plant peptides aiming biotechnological uses. Aqueous extracts from leaves were enriched in peptide by salt fractionation and ultrafiltration. An antimicrobial peptide was isolated by tandem chromatographic procedures. Mass spectrometry, automated peptide sequencing and bioinformatics tools were used alternately for identification and partial characterization of the Hevein-like peptide, named HEV-CANN. The computational tools that assisted to the identification of the peptide included BlastP, PSI-Blast, ClustalOmega, PeptideCutter, and ProtParam; conventional protein databases (DB) as Mascot, Protein-DB, GenBank-DB, RefSeq, Swiss-Prot, and UniProtKB; specific for peptides DB as Amper, APD2, CAMP, LAMPs, and PhytAMP; other tools included in ExPASy for Proteomics; The Bioactive Peptide Databases, and The Pepper Genome Database. The HEV-CANN sequence presented 40 amino acid residues, 4258.8 Da, theoretical pI-value of 8.78, and four disulfide bonds. It was stable, and it has inhibited the growth of phytopathogenic bacteria and a fungus. HEV-CANN presented a chitin-binding domain in their sequence. There was a high identity and a positive alignment of HEV-CANN sequence in various databases, but there was not a complete identity, suggesting that HEV-CANN may be produced by ribosomal synthesis, which is in accordance with its constitutive nature. Computational tools for proteomics and databases are not adjusted for short sequences, which hampered HEV-CANN identification. The adjustment of statistical tests in large databases for proteins is an alternative to promote the significant identification of peptides. The development of specific DB for plant antimicrobial peptides, with information about peptide sequences, functional genomic data, structural motifs and domains of molecules, functional domains, and peptide-biomolecule interactions are valuable and necessary.

Evaluation of HYDRUS-1D for Estimating Evapotranspiration of Bell Pepper Regulated by Cloud-based Fertigation System in Greenhouse

NASA Astrophysics Data System (ADS)

Ito, Y.; Honda, R.; Takesako, H.; Ozawa, K.; Kita, E.; Kanno, M.; Noborio, K.

2017-12-01

A fertile surface layer, contaminated with radiocesium resulting from the accident of the Fukushima Daiichi Nuclear Power Plant in 2011, was removed and replaced by non-fertile soil in Fukushima farmlands. In a greenhouse, we used a commercially-available cloud-based fertigation system (CBFS) for regulating an application rate of liquid fertilizer to bell pepper grown in the non-fertile soil. Although the CBFS regulates the application rate based on a weekly trend of volumetric water content (Θw) remotely measured at the soil surface using a soil moisture sensor if all applied water being consumed by plants in a greenhouse is not known. Evapotranspiration of green pepper grown with the CBFS was estimated by HYDRUS-1D. Experiments in a greenhouse were conducted in Fukushima, Japan, from September 1st to October 31st in 2016. Bell pepper plants were transplanted in the begging of June in 2016. The Penman-Monteith equation was used to estimate evapotranspiration, representing transpiration since the soil surface was covered with plastic mulch. Time domain reflectometry (TDR) probes were horizontally installed to monitor changes in Θw at 5, 10, 20, and 30 cm deep from the soil surface. The van Genuchten-Mualem hydraulic model for water and heat flow in soil was used for HYDRUS-1D. A precipitation rate for the upper boundary condition was given as an irrigation rate. We assumed wind speed was always 0.6 m s-1 for the Penman-Monteith equation. The amount of evapotranspiration estimated with the Penman-Monteith equation agreed well with the amount of irrigated water measured. The evapotranspiration simulated with HYDRUS-1D agreed well with that estimated with the Penman-Monteith equation. However, Θw at all depth were underestimated with Hydrus-1D by approximately 0.05 m3 m-3 and differences of Θw between measured and estimated with HYDRYS-1D became larger at deeper the soil depths. This might be attributed to larger water flow occurred because of a free drainage used for the lower boundary condition. Although transpiration from plants should be measured directly to properly evaluate irrigation rate regulated by the CBFS, HYDRUS-1D was found to estimate evapotranspiration with enough accuracy. We will further evaluate the applicability of HYDRUS-1D to estimate evapotranspiration throughout a growing period.

Relationship between a solar drying model of red pepper and the kinetics of pure water evaporation (1)

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

Passamai, V.; Saravia, L.

1997-05-01

Drying of red pepper under solar radiation was investigated, and a simple model related to water evaporation was developed. Drying experiments at constant laboratory conditions were undertaken where solar radiation was simulated by a 1,000 W lamp. In this first part of the work, water evaporation under radiation is studied and laboratory experiments are presented with two objectives: to verify Penman`s model of evaporation under radiation, and to validate the laboratory experiments. Modifying Penman`s model of evaporation by introducing two drying conductances as a function of water content, allows the development of a drying model under solar radiation. In themore » second part of this paper, the model is validated by applying it to red pepper open air solar drying experiments.« less

Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)

PubMed Central

del Rocío Gómez-García, María; Ochoa-Alejo, Neftalí

2013-01-01

Capsicum species produce fruits that synthesize and accumulate carotenoid pigments, which are responsible for the fruits’ yellow, orange and red colors. Chili peppers have been used as an experimental model for studying the biochemical and molecular aspects of carotenoid biosynthesis. Most reports refer to the characterization of carotenoids and content determination in chili pepper fruits from different species, cultivars, varieties or genotypes. The types and levels of carotenoids differ between different chili pepper fruits, and they are also influenced by environmental conditions. Yellow-orange colors of chili pepper fruits are mainly due to the accumulation of α- and β-carotene, zeaxanthin, lutein and β-cryptoxanthin. Carotenoids such as capsanthin, capsorubin and capsanthin-5,6-epoxide confer the red colors. Chromoplasts are the sites of carotenoid pigment synthesis and storage. According to the most accepted theory, the synthesis of carotenoids in chili peppers is controlled by three loci: c1, c2 and y. Several enzymes participating in carotenoid biosynthesis in chili pepper fruits have been isolated and characterized, and the corresponding gene sequences have been reported. However, there is currently limited information on the molecular mechanisms that regulate this biosynthetic pathway. Approaches to gain more knowledge of the regulation of carotenoid biosynthesis are discussed. PMID:24065101

Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus.

PubMed

Zarringhalam, Maryam; Zaringhalam, Jalal; Shadnoush, Mehdi; Safaeyan, Firouzeh; Tekieh, Elaheh

2013-01-01

In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and concentrated by distillation method. Plants were examined for determining their major component and essential oils were separated. Phytochemical analyses were done for detection of some effective substances in extracts. The antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus was tested and the results showed that all extracts and essential oils were effective and essential oils were more active. The extracts and oils that showed antimicrobial activity were later tested to determine the Minimum Inhibitory Dilution (MID) for those bacteria. They were also effective on the inhibition of DNase activity. This study was indicated that extracts and essential oils of Black and Red pepper and Thyme can play a significant role in inhibition of Escherichia coli O157: H7 and Staphylococcus aureus.

Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus

PubMed Central

Zarringhalam, Maryam; Zaringhalam, Jalal; Shadnoush, Mehdi; Safaeyan, Firouzeh; Tekieh, Elaheh

2013-01-01

In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and concentrated by distillation method. Plants were examined for determining their major component and essential oils were separated. Phytochemical analyses were done for detection of some effective substances in extracts. The antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus was tested and the results showed that all extracts and essential oils were effective and essential oils were more active. The extracts and oils that showed antimicrobial activity were later tested to determine the Minimum Inhibitory Dilution (MID) for those bacteria. They were also effective on the inhibition of DNase activity. This study was indicated that extracts and essential oils of Black and Red pepper and Thyme can play a significant role in inhibition of Escherichia coli O157: H7 and Staphylococcus aureus. PMID:24250643

Liven Up Your Meals with Vegetables and Fruits

MedlinePlus

... cook vegetables and fruits. Try grilling mushrooms, onions, peppers, or zucchini on a kabob skewer. Brush with ... vegetables to your pasta dish. Slip some herbs, peppers, spinach, red beans, onions, or cherry tomatoes into ...

9 CFR 319.145 - Italian sausage products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... the provisions of paragraph (a) (1), (2) or (3) of this section, and shall contain salt, pepper, and... total weight of all ingredients including the water. (3) Red or green peppers, or both. (4) Dehydrated...

12 healthy snacks with 200 calories or less

MedlinePlus

... of grapes or cherry tomatoes with a low-fat string cheese One cup (240 mL) raw carrots, broccoli, or bell peppers with 2 tbsp (30 mL) of hummus or black bean dip One cup (240 mL) tomato soup ... in 1 cup (240 mL) fat-free milk with cinnamon A hard-boiled egg ...

Effects of CS Agents on Vegetation. II. Field and Screening Studies

DTIC Science & Technology

1974-08-01

10 Brassica rapa L.. turnip 30-50 50-70 Browallia speciosa Hook., browallia 0-10 10-20 Campanula medium L., Canterbury bells 10-20 20-30 Capsicum ... annuum L., pepper 0-10 0-10 Celosia cristata L.. cockscomb 0-10 10-20 Citrullus vudgaris Schrad., watermelon 10-20 20-30 Cucumis satirus L.. cucumber 0

Genetic diversity demonstrated by pulsed field gel electrophoresis of Salmonella enterica isolates obtained from diverse sources in Mexico

USDA-ARS?s Scientific Manuscript database

This study was conducted to determine the genetic diversity of Salmonella isolates recovered from a variety of sources using pulsed-field gel electrophoresis (PFGE) to assess their possible relatedness. Salmonella was isolated from ca. 52% of samples from a pepper var. Bell production system. A to...

46 CFR 97.37-7 - General alarm bells.

Code of Federal Regulations, 2014 CFR

2014-10-01

... Markings for Fire and Emergency Equipment, Etc. § 97.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 196.37-7 - General alarm bells.

Code of Federal Regulations, 2013 CFR

2013-10-01

... Markings for Fire and Emergency Equipment, etc. § 196.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 196.37-7 - General alarm bells.

Code of Federal Regulations, 2014 CFR

2014-10-01

... Markings for Fire and Emergency Equipment, etc. § 196.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 97.37-7 - General alarm bells.

Code of Federal Regulations, 2013 CFR

2013-10-01

... Markings for Fire and Emergency Equipment, Etc. § 97.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 196.37-7 - General alarm bells.

Code of Federal Regulations, 2011 CFR

2011-10-01

... Markings for Fire and Emergency Equipment, etc. § 196.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 97.37-7 - General alarm bells.

Code of Federal Regulations, 2010 CFR

2010-10-01

... Markings for Fire and Emergency Equipment, Etc. § 97.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 97.37-7 - General alarm bells.

Code of Federal Regulations, 2012 CFR

2012-10-01

... Markings for Fire and Emergency Equipment, Etc. § 97.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 196.37-7 - General alarm bells.

Code of Federal Regulations, 2012 CFR

2012-10-01

... Markings for Fire and Emergency Equipment, etc. § 196.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 97.37-7 - General alarm bells.

Code of Federal Regulations, 2011 CFR

2011-10-01

... Markings for Fire and Emergency Equipment, Etc. § 97.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

46 CFR 196.37-7 - General alarm bells.

Code of Federal Regulations, 2010 CFR

2010-10-01

... Markings for Fire and Emergency Equipment, etc. § 196.37-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR...

Ochratoxin A levels in spices and dried nuts consumed in Tunisia.

PubMed

Zaied, Chiraz; Abid, Salwa; Bouaziz, Chayma; Chouchane, Salwa; Jomaa, Mohamed; Bacha, Hassen

2010-01-01

A total of 112 samples of spices (24 caraway, 20 coriander, 25 curcuma, 20 black pepper and 23 red pepper) and 110 samples of dried nuts (44 almonds, 42 peanuts and 24 pistachio) purchased from popular markets in 24 regions of Tunisia were analyzed for ochratoxin A (OTA) by fluorescence HPLC. The average levels of contamination of OTA found in spice samples were 244, 206, 290, 274 and 203 µg/kg, respectively, for caraway, coriander, curcuma, black pepper and red pepper. Concerning dried nut samples, the average levels were 61, 60 and 89 µg/kg, respectively, for almonds, peanuts and pistachio. Contamination levels were higher than the usual norms (10.0 OTA µg/kg) established by the European Commission in 2005 . This survey is the first to be carried out on the natural occurrence of OTA in the main spices and dried nuts consumed by the Tunisian population.

Growth and photomorphogenesis of pepper plants under red light-emitting diodes with supplemental blue or far-red lighting

NASA Technical Reports Server (NTRS)

Brown, C. S.; Schuerger, A. C.; Sager, J. C.

1995-01-01

Light-emitting diodes (LEDs) are a potential irradiation source for intensive plant culture systems and photobiological research. They have small size, low mass, a long functional life, and narrow spectral output. In this study, we measured the growth and dry matter partitioning of 'Hungarian Wax' pepper (Capsicum annuum L.) plants grown under red LEDs compared with similar plants grown under red LEDs with supplemental blue or far-red radiation or under broad spectrum metal halide (MH) lamps. Additionally, we describe the thermal and spectral characteristics of these sources. The LEDs used in this study had a narrow bandwidth at half peak height (25 nm) and a focused maximum spectral output at 660 nm for the red and 735 nm for the far-red. Near infrared radiation (800 to 3000 nm) was below detection and thermal infrared radiation (3000 to 50,000 nm) was lower in the LEDs compared to the MH source. Although the red to far-red ratio varied considerably, the calculated phytochrome photostationary state (phi) was only slightly different between the radiation sources. Plant biomass was reduced when peppers were grown under red LEDs in the absence of blue wavelengths compared to plants grown under supplemental blue fluorescent lamps or MH lamps. The addition of far-red radiation resulted in taller plants with greater stem mass than red LEDs alone. There were fewer leaves under red or red plus far-red radiation than with lamps producing blue wavelengths. These results indicate that red LEDs may be suitable, in proper combination with other wavelengths of light, for the culture of plants in tightly controlled environments such as space-based plant culture systems.

Root treatment with rhizobacteria antagonistic to Phytophthora blight affects anthracnose occurrence, ripening, and yield of pepper fruit in the plastic house and field.

PubMed

Sang, Mee Kyung; Kim, Jeong Do; Kim, Beom Seok; Kim, Ki Deok

2011-06-01

We previously selected rhizobacterial strains CCR04, CCR80, GSE09, ISE13, and ISE14, which were antagonistic to Phytophthora blight of pepper. In this study, we investigated the effects of root treatment of rhizobacteria on anthracnose occurrence, ripening, and yield of pepper fruit in the plastic house and field in 2008 and 2009. We also examined the effects of volatiles produced by the strains on fruit ripening and on mycelial growth and spore development of Colletotrichum acutatum and Phytophthora capsici in the laboratory, identifying the volatile compounds by gas chromatography-mass spectrometry (GC-MS). In the house tests, all strains significantly (P < 0.05) reduced anthracnose incidence on pepper fruit; strains GSE09 and ISE14 consistently produced higher numbers of pepper fruit or increased the fresh weight of red fruit more than the controls in both years. In the field tests, all strains significantly (P < 0.05) reduced anthracnose occurrence on either green or red pepper fruit; strain ISE14 consistently produced higher numbers or increased fresh weights of red fruit more than the controls in both years. In the laboratory tests, volatiles produced by strains GSE09 and ISE13 only stimulated maturation of pepper fruit from green (unripe) to red (ripe) fruit; the volatiles of certain strains inhibited the growth and development of C. acutatum and P. capsici. On the other hand, GC-MS analysis of volatiles of strains GSE09 and ISE13 revealed 17 distinct compounds in both strains, including decane, dodecane, 1,3-di-tert-butylbenzene, tetradecane, 2,4-di-tert-butylphenol, and hexadecane. Among these compounds, 2,4-di-tert-butylphenol only stimulated fruit ripening and inhibited growth and development of the pathogens. Taken together, strains GSE09 and ISE14 effectively reduced anthracnose occurrence and stimulated pepper fruit ripening and yield, possibly via bacterial volatiles. Therefore, these two strains could be potential agents for controlling Phytophthora blight and anthracnose, and for increasing fruit ripening and yield. To our knowledge, this is the first report of volatiles such as 2,4-di-tert-butylphenol produced by rhizobacteria being related to both fruit ripening and pathogen inhibition.

Non-Destructive Quality Evaluation of Pepper (Capsicum annuum L.) Seeds Using LED-Induced Hyperspectral Reflectance Imaging

PubMed Central

Mo, Changyeun; Kim, Giyoung; Lee, Kangjin; Kim, Moon S.; Cho, Byoung-Kwan; Lim, Jongguk; Kang, Sukwon

2014-01-01

In this study, we developed a viability evaluation method for pepper (Capsicum annuum L.) seeds based on hyperspectral reflectance imaging. The reflectance spectra of pepper seeds in the 400–700 nm range are collected from hyperspectral reflectance images obtained using blue, green, and red LED illumination. A partial least squares–discriminant analysis (PLS-DA) model is developed to classify viable and non-viable seeds. Four spectral ranges generated with four types of LEDs (blue, green, red, and RGB), which were pretreated using various methods, are investigated to develop the classification models. The optimal PLS-DA model based on the standard normal variate for RGB LED illumination (400–700 nm) yields discrimination accuracies of 96.7% and 99.4% for viable seeds and nonviable seeds, respectively. The use of images based on the PLS-DA model with the first-order derivative of a 31.5-nm gap for red LED illumination (600–700 nm) yields 100% discrimination accuracy for both viable and nonviable seeds. The results indicate that a hyperspectral imaging technique based on LED light can be potentially applied to high-quality pepper seed sorting. PMID:24763251

Non-destructive quality evaluation of pepper (Capsicum annuum L.) seeds using LED-induced hyperspectral reflectance imaging.

PubMed

Mo, Changyeun; Kim, Giyoung; Lee, Kangjin; Kim, Moon S; Cho, Byoung-Kwan; Lim, Jongguk; Kang, Sukwon

2014-04-24

In this study, we developed a viability evaluation method for pepper (Capsicum annuum L.) seeds based on hyperspectral reflectance imaging. The reflectance spectra of pepper seeds in the 400-700 nm range are collected from hyperspectral reflectance images obtained using blue, green, and red LED illumination. A partial least squares-discriminant analysis (PLS-DA) model is developed to classify viable and non-viable seeds. Four spectral ranges generated with four types of LEDs (blue, green, red, and RGB), which were pretreated using various methods, are investigated to develop the classification models. The optimal PLS-DA model based on the standard normal variate for RGB LED illumination (400-700 nm) yields discrimination accuracies of 96.7% and 99.4% for viable seeds and nonviable seeds, respectively. The use of images based on the PLS-DA model with the first-order derivative of a 31.5-nm gap for red LED illumination (600-700 nm) yields 100% discrimination accuracy for both viable and nonviable seeds. The results indicate that a hyperspectral imaging technique based on LED light can be potentially applied to high-quality pepper seed sorting.

Evaluation of acibenzolar for the control of bacterial spot on bell pepper, 2012

USDA-ARS?s Scientific Manuscript database

The experiment was conducted at the Ohio Agricultural Research and Development Center’s North Central Agricultural Research Station located in Fremont, OH located on Rimer loamy fine sand soil, pH 6.1. On 29 Mar, the field was cultivated. On 5 Apr 2012, 7 lbs/A 14.3% granular boron, 300 lbs/A 0-0...

21 CFR 101.44 - What are the 20 most frequently consumed raw fruits, vegetables, and fish in the United States?

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false What are the 20 most frequently consumed raw... raw fruits, vegetables, and fish in the United States? (a) The 20 most frequently consumed raw fruits..., and watermelon. (b) The 20 most frequently consumed raw vegetables are: Asparagus, bell pepper...

21 CFR 101.44 - What are the 20 most frequently consumed raw fruits, vegetables, and fish in the United States?

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false What are the 20 most frequently consumed raw... raw fruits, vegetables, and fish in the United States? (a) The 20 most frequently consumed raw fruits..., and watermelon. (b) The 20 most frequently consumed raw vegetables are: Asparagus, bell pepper...

In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking

USDA-ARS?s Scientific Manuscript database

Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Sautéing or steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that microwave cooking could impr...

Aging and Haptic-Visual Solid Shape Matching.

PubMed

Norman, J Farley; Adkins, Olivia C; Dowell, Catherine J; Hoyng, Stevie C; Gilliam, Ashley N; Pedersen, Lauren E

2017-08-01

A total of 36 younger (mean age = 21.3 years) and older adults (mean age = 73.8 years) haptically explored plastic copies of naturally shaped objects (bell peppers, Capsicum annuum) one at a time for 7 s each. The participants' task was to then choose which of 12 concurrently visible objects had the same solid shape as the one they felt. The younger and older participants explored the object shapes using either one, three, or five fingers (there were six participants for each combination of number of fingers and age group). The outcome was different from that of previous research conducted with manmade objects. Unlike Jansson and Monaci (2006) , we found that for most objects, our participants' performance was unaffected by variations in the number of fingers used for haptic exploration. While there was no significant overall effect of the number of fingers, there was a significant main effect of age. The younger adults' shape matching performance was 48.6% higher than that of the older adults. When perceiving naturally shaped objects such as bell peppers, it appears that the usage of a single finger can be as effective as haptic exploration with a whole complement of five fingers.

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

PubMed Central

Ha, Jae-Won

2013-01-01

This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. Simultaneous NIR-UV combined treatment for 5 min achieved 3.34- and 2.78-log CFU reductions in S. Typhimurium and E. coli O157:H7, respectively, which involved 1.86- and 1.31-log CFU reductions, respectively, which were attributed to the synergistic effect. Through qualitative and quantitative analyses, damage to the cell envelope was identified as the main factor contributing to the synergistic lethal effect of NIR-UV combined treatment. Color values and capsaicin and dihydrocapsaicin content of NIR-UV simultaneously treated red pepper powder were not significantly (P > 0.05) different from those of untreated samples. These results suggest that simultaneous application of NIR and UV treatment can be effectively used to control food-borne pathogens in powdered red pepper without affecting quality. PMID:23956394

Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L.).

PubMed

Ha, Jae-Won; Kang, Dong-Hyun

2013-11-01

This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. Simultaneous NIR-UV combined treatment for 5 min achieved 3.34- and 2.78-log CFU reductions in S. Typhimurium and E. coli O157:H7, respectively, which involved 1.86- and 1.31-log CFU reductions, respectively, which were attributed to the synergistic effect. Through qualitative and quantitative analyses, damage to the cell envelope was identified as the main factor contributing to the synergistic lethal effect of NIR-UV combined treatment. Color values and capsaicin and dihydrocapsaicin content of NIR-UV simultaneously treated red pepper powder were not significantly (P > 0.05) different from those of untreated samples. These results suggest that simultaneous application of NIR and UV treatment can be effectively used to control food-borne pathogens in powdered red pepper without affecting quality.

Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper (Capsicum annuum L.) Powder by Visible and Near-Infrared Spectroscopy.

PubMed

Lim, Jongguk; Kim, Giyoung; Mo, Changyeun; Kim, Moon S

2015-10-29

This research aims to design and fabricate a system to measure the capsaicinoid content of red pepper powder in a non-destructive and rapid method using visible and near infrared spectroscopy (VNIR). The developed system scans a well-leveled powder surface continuously to minimize the influence of the placenta distribution, thus acquiring stable and representative reflectance spectra. The system incorporates flat belts driven by a sample input hopper and stepping motor, a powder surface leveler, charge-coupled device (CCD) image sensor-embedded VNIR spectrometer, fiber optic probe, and tungsten halogen lamp, and an automated reference measuring unit with a reference panel to measure the standard spectrum. The operation program includes device interface, standard reflectivity measurement, and a graphical user interface to measure the capsaicinoid content. A partial least square regression (PLSR) model was developed to predict the capsaicinoid content; 44 red pepper powder samples whose measured capsaicinoid content ranged 13.45-159.48 mg/100 g by per high-performance liquid chromatography (HPLC) and 1242 VNIR absorbance spectra acquired by the pungency measurement system were used. The determination coefficient of validation (RV2) and standard error of prediction (SEP) for the model with the first-order derivative pretreatment method for Korean red pepper powder were 0.8484 and ±13.6388 mg/100 g, respectively.

Sensory Analysis of Stored Tray Pack Foods

DTIC Science & Technology

1989-12-01

Moderate vinegar , moderately sweet, slight to moderate potato, slightly briny, and a slight to moderate egg yolk odor. FLAVOR: Moderate cooked...potato with a moderate sweet vinegar and slightly moderate egg yolk taste. Also noticeable is a slight salt, green pepper, pimiento, celery, and...macaroni with a tan-orange colored dressing (probably due to bleeding of red pepper), olive green celery and peppers. ODOR: Starchy- vinegar odor, with a

Spices Mycobiota and Mycotoxins Available in Saudi Arabia and Their Abilities to Inhibit Growth of Some Toxigenic Fungi

PubMed Central

2007-01-01

The prevalence and population density of the mycobiota of 50 samples belonging to 10 kinds of spices (anise, black pepper, red pepper, black cumin, peppermint, cardamom, clove, cumin, ginger and marjoram) which collected from different places in Jeddah Governorate were studied. The natural occurrence of mycotoxins in those samples was also investigated. Fifteen genera and thirty - one species of fungi in addition to one species variety were isolated and identified during this study. The most common genera were Aspergillus, Penicillium and Fusarium. Aflatoxins (12~40 µg/kg) were detected in the extract of 5 samples of each of anise seeds and black pepper fruits; three samples of black cumin seeds and on sample only of each of peppermint and marjoram leaves out of 5 samples tested of each. Sterigmatocystin (15~20 µg/kg) was detected in some samples of red pepper, cumin and marjoram. The inhibitory effects of 10 kinds of powdered spices were tested against 3 toxigenic isolates of fungi (Aspergillus flavus, A. versicolor and Penicillium citrinum). Clove proved to be antimycotic compounds. It inhibited the growth of the tested toxigenic fungi. Black pepper, peppermint, cardamom, cumin and marjoram completely inhibited aflatoxins production, while black pepper and cardamom also completely inhibited sterigmatocystin production. PMID:24015069

46 CFR 78.47-7 - General alarm bells.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 3 2010-10-01 2010-10-01 false General alarm bells. 78.47-7 Section 78.47-7 Shipping... and Emergency Equipment, Etc. § 78.47-7 General alarm bells. (a) All general alarm bells shall be identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR STATION.” (b...

Selecting an ornamental pepper banker plant for Amblyseius swirskii in floriculture crops

USDA-ARS?s Scientific Manuscript database

Preference of phytoseiid mite Amblyseius swirskii (Athias-Henriot) was assessed on four cultivars of ornamental pepper banker plant candidates; Red Missile (RM), Masquerade (MA), Explosive Ember (EE), and Black Pearl (BP) for potential control of pestiferous insects in floriculture. Cultivar prefere...

Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense.

PubMed

Weil, M; Shum Cheong Sing, A; Méot, J M; Boulanger, R; Bohuon, P

2017-03-15

Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly and considerably affected the color of the pepper. The "wet process", including blanching, sweating and drying, had the largest impact on the composition of aroma, increasing para-cymene content by 89% and reducing safrole content by 33% in dried pepper compared to fresh. Blanching increased the drying rate thus reducing drying time. Drying had a major impact on color, which changed from red to brown. The biggest differences observed led to reductions of 2.2, 7.9 and 8.4units in L ∗ , a ∗ and b ∗ values, when chromatic values measured in fresh pepper were compared to those of dried pepper. Copyright © 2016 Elsevier Ltd. All rights reserved.

In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation.

USDA-ARS?s Scientific Manuscript database

Bile acid binding capacity has been related to cholesterol-lowering potential of foods and food fractions. Lowered recirculating bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of can...

Detection of pathogens associated with psyllids and leafhoppers in Capsicum annuum L. in the Mexican States of Durango, Zacatecas, and Michoacán

USDA-ARS?s Scientific Manuscript database

In the fall of 2014, five to seventy-five percent of chili and bell peppers (Capsicum annuum L.) in commercial fields located in the Mexican states of Durango, Zacatecas, and Michoacán, had various symptoms of deformed, small, mosaic, curled, and chlorotic leaves, shortened internodes and plant dwar...

Effects of Extraction Methods on In Vitro Biological Capacities and Rheological Properties of Polysaccharides from Red Pepper Stems

PubMed Central

Yoo, Sang-Hun; Chang, Yoon Hyuk

2017-01-01

The purposes of this study were to produce polysaccharides from red pepper stems using different extraction methods and evaluate their chemical composition, in vitro biological capacities, and rheological properties. Two polysaccharides were extracted from red pepper stems using an autoclave and alkali treatments, and the extracts were named PAU and PAL, respectively. The contents of total phenolics and flavonoids were significantly higher in PAU than those in PAL. PAU exhibited greater scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radicals, superoxide radicals, and nitrite compared to PAL, suggesting that PAU served as better antioxidants. Similarly, in vitro inhibitory abilities against carbohydrate hydrolyzing enzymes of PAU were higher than those of PAL. Steady shear rheological analysis demonstrated that PAU showed higher psuedoplastic shear-thinning behavior compared to PAL. Based on the results from dynamic shear rheological properties, it was found that both samples had predominantly viscous behavior rather than elastic behavior. PMID:29043221

Effects of Extraction Methods on In Vitro Biological Capacities and Rheological Properties of Polysaccharides from Red Pepper Stems.

PubMed

Yoo, Sang-Hun; Chang, Yoon Hyuk

2017-09-01

The purposes of this study were to produce polysaccharides from red pepper stems using different extraction methods and evaluate their chemical composition, in vitro biological capacities, and rheological properties. Two polysaccharides were extracted from red pepper stems using an autoclave and alkali treatments, and the extracts were named PAU and PAL, respectively. The contents of total phenolics and flavonoids were significantly higher in PAU than those in PAL. PAU exhibited greater scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radicals, superoxide radicals, and nitrite compared to PAL, suggesting that PAU served as better antioxidants. Similarly, in vitro inhibitory abilities against carbohydrate hydrolyzing enzymes of PAU were higher than those of PAL. Steady shear rheological analysis demonstrated that PAU showed higher psuedoplastic shear-thinning behavior compared to PAL. Based on the results from dynamic shear rheological properties, it was found that both samples had predominantly viscous behavior rather than elastic behavior.

Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow.

PubMed

Kuda, Takashi; Iwai, Akiko; Yano, Toshihiro

2004-10-01

Antihyperlipidemia or hypocholesterolaemic and antibacterial activities of red hot pepper and garlic are well known. To determine the effect of the dietary spices ingested to suppress blood lipids on the intestinal condition, we examined plasma lipid levels and cecal microflora in mice that were fed diets containing 19% (w/w) beef tallow and 2% red pepper Capsicum annuum var. conoides 'Takanotume' (RP) or garlic Allium sativum 'White' (GP) for 4-weeks. Plasma triacylglyceride level was suppressed by the spices. RP lowered cecal bacteroidaceae, a predominant bacterial group (from 9.4 to 9.0 log CFU/g), bifidobacteria (from 8.7 to 7.6 log CFU/g), and staphylococci. Although GP increased the cecal weight including their contents, significant differences were not shown in the cecal microflora. These results suggest that RP can affect the intestinal condition and host health through the disturbance of intestinal microflora. Copyright 2004 Elsevier Ltd.

The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.

PubMed

Najgebauer-Lejko, Dorota; Tabaszewska, Małgorzata; Grega, Tadeusz

2015-01-01

Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, microbiological and flavour profile parameters of yoghurts. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added (10% w/w) to the processed cow's milk fermented with DVS yoghurt culture. Texture profile analysis, determination of viscosity, susceptibility to syneresis and descriptive flavour evaluation were conducted at the 1st, 7th and 14th day after production. Additionally, microbiological studies were performed for 28 days, at 7-day intervals. The highest apparent viscosity and adhesiveness were obtained for the carrot yoghurt, whereas yoghurt with pumpkin was the least susceptible to syneresis. The other texture parameters were not affected by the addition of vegetables. Broccoli and red sweet pepper flavours were dominating in the fermented milks fortified with these vegetables, whereas carrot and pumpkin flavours were less distinctive. Yoghurt supplemented with red sweet pepper got the highest sensoric acceptability. The number of starter bacteria was not influenced by the vegetable additives, except for pumpkin yoghurt, which contained lower population of lactobacilli. Among all tested vegetables, carrot additive had the greatest potential to improve yoghurt structure, whereas red sweet pepper imparted the most acceptable flavour.

Genetic and biochemical analysis reveals linked QTLs determining natural variation for fruit post-harvest water loss in pepper (Capsicum).

PubMed

Popovsky-Sarid, Sigal; Borovsky, Yelena; Faigenboim, Adi; Parsons, Eugene P; Lohrey, Gregory T; Alkalai-Tuvia, Sharon; Fallik, Elazar; Jenks, Matthew A; Paran, Ilan

2017-02-01

Molecular markers linked to QTLs controlling post-harvest fruit water loss in pepper may be utilized to accelerate breeding for improved shelf life and inhibit over-ripening before harvest. Bell pepper (Capsicum annuum L.) is an important vegetable crop world-wide. However, marketing is limited by the relatively short shelf life of the fruit due to water loss and decay that occur during prolonged storage. Towards breeding pepper with reduced fruit post-harvest water loss (PWL), we studied the genetic, physiological and biochemical basis for natural variation of PWL. We performed quantitative trait locus (QTL) mapping of fruit PWL in multiple generations of an interspecific cross of pepper, which resulted in the identification of two linked QTLs on chromosome 10 that control the trait. We further developed near-isogenic lines (NILs) for characterization of the QTL effects. Transcriptome analysis of the NILs allowed the identification of candidate genes associated with fruit PWL-associated traits such as cuticle biosynthesis, cell wall metabolism and fruit ripening. Significant differences in PWL between the NILs in the immature fruit stage, differentially expressed cuticle-associated genes and differences in the content of specific chemical constituents of the fruit cuticle, indicated a likely influence of cuticle composition on the trait. Reduced PWL in the NILs was associated with delayed over-ripening before harvest, low total soluble solids before storage, and reduced fruit softening after storage. Our study enabled a better understanding of the genetic and biological processes controlling natural variation in fruit PWL in pepper. Furthermore, the genetic materials and molecular markers developed in this study may be utilized to breed peppers with improved shelf life and inhibited over-ripening before harvest.

Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration.

PubMed

Chaki, Mounira; Álvarez de Morales, Paz; Ruiz, Carmelo; Begara-Morales, Juan C; Barroso, Juan B; Corpas, Francisco J; Palma, José M

2015-09-01

Pepper (Capsicum annuum, Solanaceae) fruits are consumed worldwide and are of great economic importance. In most species ripening is characterized by important visual and metabolic changes, the latter including emission of volatile organic compounds associated with respiration, destruction of chlorophylls, synthesis of new pigments (red/yellow carotenoids plus xanthophylls and anthocyanins), formation of pectins and protein synthesis. The involvement of nitric oxide (NO) in fruit ripening has been established, but more work is needed to detail the metabolic networks involving NO and other reactive nitrogen species (RNS) in the process. It has been reported that RNS can mediate post-translational modifications of proteins, which can modulate physiological processes through mechanisms of cellular signalling. This study therefore examined the potential role of NO in nitration of tyrosine during the ripening of California sweet pepper. The NO content of green and red pepper fruit was determined spectrofluorometrically. Fruits at the breaking point between green and red coloration were incubated in the presence of NO for 1 h and then left to ripen for 3 d. Profiles of nitrated proteins were determined using an antibody against nitro-tyrosine (NO2-Tyr), and profiles of nitrosothiols were determined by confocal laser scanning microscopy. Nitrated proteins were identified by 2-D electrophoresis and MALDI-TOF/TOF analysis. Treatment with NO delayed the ripening of fruit. An enhancement of nitrosothiols and nitroproteins was observed in fruit during ripening, and this was reversed by the addition of exogenous NO gas. Six nitrated proteins were identified and were characterized as being involved in redox, protein, carbohydrate and oxidative metabolism, and in glutamate biosynthesis. Catalase was the most abundant nitrated protein found in both green and red fruit. The RNS profile reported here indicates that ripening of pepper fruit is characterized by an enhancement of S-nitrosothiols and protein tyrosine nitration. The nitrated proteins identified have important functions in photosynthesis, generation of NADPH, proteolysis, amino acid biosynthesis and oxidative metabolism. The decrease of catalase in red fruit implies a lower capacity to scavenge H2O2, which would promote lipid peroxidation, as has already been reported in ripe pepper fruit. © The Author 2015. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration

PubMed Central

Chaki, Mounira; Álvarez de Morales, Paz; Ruiz, Carmelo; Begara-Morales, Juan C.; Barroso, Juan B.; Corpas, Francisco J.; Palma, José M.

2015-01-01

Background and Aims Pepper (Capsicum annuum, Solanaceae) fruits are consumed worldwide and are of great economic importance. In most species ripening is characterized by important visual and metabolic changes, the latter including emission of volatile organic compounds associated with respiration, destruction of chlorophylls, synthesis of new pigments (red/yellow carotenoids plus xanthophylls and anthocyanins), formation of pectins and protein synthesis. The involvement of nitric oxide (NO) in fruit ripening has been established, but more work is needed to detail the metabolic networks involving NO and other reactive nitrogen species (RNS) in the process. It has been reported that RNS can mediate post-translational modifications of proteins, which can modulate physiological processes through mechanisms of cellular signalling. This study therefore examined the potential role of NO in nitration of tyrosine during the ripening of California sweet pepper. Methods The NO content of green and red pepper fruit was determined spectrofluorometrically. Fruits at the breaking point between green and red coloration were incubated in the presence of NO for 1 h and then left to ripen for 3 d. Profiles of nitrated proteins were determined using an antibody against nitro-tyrosine (NO2-Tyr), and profiles of nitrosothiols were determined by confocal laser scanning microscopy. Nitrated proteins were identified by 2-D electrophoresis and MALDI-TOF/TOF analysis. Key Results Treatment with NO delayed the ripening of fruit. An enhancement of nitrosothiols and nitroproteins was observed in fruit during ripening, and this was reversed by the addition of exogenous NO gas. Six nitrated proteins were identified and were characterized as being involved in redox, protein, carbohydrate and oxidative metabolism, and in glutamate biosynthesis. Catalase was the most abundant nitrated protein found in both green and red fruit. Conclusions The RNS profile reported here indicates that ripening of pepper fruit is characterized by an enhancement of S-nitrosothiols and protein tyrosine nitration. The nitrated proteins identified have important functions in photosynthesis, generation of NADPH, proteolysis, amino acid biosynthesis and oxidative metabolism. The decrease of catalase in red fruit implies a lower capacity to scavenge H2O2, which would promote lipid peroxidation, as has already been reported in ripe pepper fruit. PMID:25814060

'NuMex Las Cruces' Cayenne pepper

USDA-ARS?s Scientific Manuscript database

‘NuMex Las Cruces’ is a high-yielding, high-heat, cayenne pepper with a maturity similar to that of ‘Large Red Thick’, an early maturing cayenne cultivar. In addition, it possesses resistance to curly top virus, having resistance to at least three Curtovirus species: Beet curly top virus (BCTV; for...

Lead and Your Baby

MedlinePlus

... that contain: Calcium, including milk, yogurt, cheese and green leafy vegetables Iron, including lean red meat, beans, cereal and spinach Vitamin C, including oranges, green and red peppers, broccoli, tomatoes and juices If ...

Is There a Role for Oligosaccharides in Seed Longevity? An Assessment of Intracellular Glass Stability1

PubMed Central

Buitink, Julia; Hemminga, Marcus A.; Hoekstra, Folkert A.

2000-01-01

We examined whether oligosaccharides extend seed longevity by increasing the intracellular glass stability. For that purpose, we used a spin probe technique to measure the molecular mobility and glass transition temperature of the cytoplasm of impatiens (Impatiens walleriana) and bell pepper (Capsicum annuum) seeds that were osmo-primed to change oligosaccharide content and longevity. Using saturation transfer electron paramagnetic resonance spectroscopy, we found that the rotational correlation time of the polar spin probe 3-carboxy-proxyl in the cytoplasm decreased, together with longevity, as a function of increasing seed water content, suggesting that longevity may indeed be regulated by cytoplasmic mobility. Osmo-priming of the seeds resulted in considerable decreases in longevity and oligosaccharide content, while the sucrose content increased. No difference in the glass transition temperature was found between control and primed impatiens seeds at the same temperature and water content. Similarly, there was no difference in the rotational motion of the spin probe in the cytoplasm between control and primed impatiens and bell pepper seeds. We therefore conclude that oligosaccharides in seeds do not affect the stability of the intracellular glassy state, and that the reduced longevity after priming is not the result of increased molecular mobility in the cytoplasm. PMID:10759518

Study of the Bacillus flora of Nigerian spices.

PubMed

Antai, S P

1988-05-01

Bacteriological examination of 230 samples of five different unprocessed spices (aligator pepper, red pepper, black pepper, thyme and curry powder) collected randomly from Port Harcourt main markets revealed that the spices were highly contaminated, with bacterial counts ranging from 1.8 x 10(4) to 1.1 x 10(8) per gram. Bacillus cereus was isolated in high numbers in the majority of the 230 samples examined. It was also observed that other Bacillus spp. including B. subtilis, B. polymyxa and B. coagulans occurred in significant numbers.

Pick and Eat Crop Testing: Dwarf Tomato and Pepper as Candidate Space Crops

NASA Technical Reports Server (NTRS)

Wheeler, R. M.; Massa, G. D.; Stutte, G. W.; Spencer, L. E.; Hummerick, M. E.; Sirmons, T.; Douglas, G. L.

2016-01-01

Dwarf tomato and pepper plants were grown in controlled environment chambers to assess their potential as space crops for supplementing the crew's diet. Six cultivars of each species were compared in initial tests and then down-selected to three cultivars of each. Initial selection criteria included fruit yield, growth height, and nutritional value. Following completion of a second production test with the three best performing cultivars, sample fruits of both tomato and peppers were then assessed for acceptance using tasting panels. Based on the criteria considered in these studies, Red Robin tomato and Pompeii pepper were recommended for consideration for use in space.

21 CFR 155.200 - Certain other canned vegetables.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... (v) Spice. (vi) A vinegar. (vii) Green peppers or red peppers which may be dried. (viii) Mint leaves... stabilizers, or both, may be added. When butter or margarine is added, no spice or flavoring simulating the... § 101.22 of this chapter, and a declaration of any spice or seasoning that characterizes the product...

Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components.

PubMed

Le Grandois, Julie; Guffond, Delphine; Hamon, Erwann; Marchioni, Eric; Werner, Dalal

2017-05-15

The antioxidant capacity of 9 pure lipophilic compounds was examined by microplate-ABTS and HPLC-ABTS, using similar experimental conditions. Results obtained showed that HPLC-ABTS method can be used for a rapid determination of individual antioxidant capacity of compounds in standard solutions or complex mixtures. The application of both methods to real lipophilic extracts from tomato (Solanum lycopersicum L.), green and red peppers (Capsicum annuum) reveals possible interactions between antioxidants. Thus, synthetic mixtures of two compounds identified in tomato and peppers were measured using microplate-ABTS and HPLC-ABTS. Synergistic effects were observed between (β-carotene-capsanthin) (1:9) and (1:1), (α-tocopherol-capsanthin) (1:9), (lutein-lycopene) (9:1) and (capsanthin-δ-tocopherol) (9:1). On the contrary, antagonistic effects were observed for (lutein-δ-tocopherol) and (α-tocopherol-δ-tocopherol). The interactions observed with two-compound mixtures are not systematically observed in the natural lipophilic extracts from tomato, green and red peppers, probably since extracts are more complex and are susceptible to cause interferences. Copyright © 2016 Elsevier Ltd. All rights reserved.

Isolation and structural features of an antiradical polysaccharide of Capsicum annuum that interacts with BSA.

PubMed

Majee, Sujay Kumar; Ray, Sayani; Ghosh, Kanika; Micard, Valérie; Ray, Bimalendu

2015-04-01

Red peppers, Capsicum annuum, are used worldwide as spices, foods and medicines. Herein, we have analyzed an antiradical polysaccharide isolated from red peppers through successive acetate buffer extraction. This macromolecule was purified using graded precipitation with ethanol, α-amylase treatment, deproteination and anion-exchange chromatography. This highly-branched polysaccharide (360 kDa) was esterified with phenolic acids and contained a (1,3)-linked-β-Galp chain substituted at O-6 by (1,6)-linked-β-Galp residues. The latter was substituted at O-3 by (1,5)- and (1,3,5)-linked-α-Araf residues, and non-reducing end-units of α-Araf and β-Galp. The antiradical potential of this polysaccharide was comparable to standard antioxidants. The phenolic acid residues were the functional sites. This polysaccharide could form complex with bovine serum albumin having binding constant K = 5.24 × 10(6)/M and change its microenvironment. Thus, aqueous extraction method provides a macromolecule that stimulates biological responses; this emphasizes the significance of red pepper as dietary antioxidant. Copyright © 2015 Elsevier B.V. All rights reserved.

Parasitism and predation on sentinel egg masses of the brown marmorated stink bug (Hemiptera: Pentatomidae) in three vegetable crops: Importance of dissections for evaluating the impact of native parasitoids on an exotic pest

USDA-ARS?s Scientific Manuscript database

We conducted a survey to examine parasitism, predation and the species composition of native parasitoids attacking sentinel egg masses of the invasive pest, the brown marmorated stink bug (BMSB), Halyomorpha halys (Stål), in bell pepper, squash, and tomato. A two-year survey was conducted for each c...

I'm Not a Chili Pepper: Are You?

ERIC Educational Resources Information Center

Franciosi, Rob

2006-01-01

RateMyProfessors.com helps students rank their professors using a five-point rating scale in three areas, namely, helpfulness, clarity, and easiness. A college professor finds himself addicted to the site, which is rather low on substance and rates professors with a smiley face to indicate "good quality" and a red hot chili pepper to indicate the…

Hot Chili Peppers: Extraction, Cleanup, and Measurement of Capsaicin

NASA Astrophysics Data System (ADS)

Huang, Jiping; Mabury, Scott A.; Sagebiel, John C.

2000-12-01

Capsaicin, the pungent ingredient of the red pepper or Capsicum annuum, is widely used in food preparation. The purpose of this experiment was to acquaint students with the active ingredients of hot chili pepper (capsaicin and dihydrocapsaicin), the extraction, cleanup, and analysis of these chemicals, as a fun and informative analytical exercise. Fresh peppers were prepared and extracted with acetonitrile, removing plant co-extractives by addition to a C-18 solid-phase extraction cartridge. Elution of the capsaicinoids was accomplished with a methanol-acetic acid solution. Analysis was completed by reverse-phase HPLC with diode-array or variable wavelength detection and calibration with external standards. Levels of capsaicin and dihydrocapsaicin were typically found to correlate with literature values for a specific hot pepper variety. Students particularly enjoyed relating concentrations of capsaicinoids to their perceived valuation of "hotness".

Rhizobium capsici sp. nov., isolated from root tumor of a green bell pepper (Capsicum annuum var. grossum) plant.

PubMed

Lin, Shih-Yao; Hung, Mei-Hua; Hameed, Asif; Liu, You-Cheng; Hsu, Yi-Han; Wen, Cheng-Zhe; Arun, A B; Busse, Hans-Jürgen; Glaeser, Stefanie P; Kämpfer, Peter; Young, Chiu-Chung

2015-03-01

A novel, Gram-staining-negative, rod-shaped, aerobic and motile bacterium, designated strain CC-SKC2(T), was isolated from the root tumor of a green bell pepper (Capsicum annuum var. grossum) plant in Taiwan. Cells were positive for oxidase and catalase activities and exhibited growth at 25-37 °C, pH 4.0-9.0 and tolerated NaCl concentrations up to 4.0 % (w/v). Strain CC-SKC2(T) is able to trigger nodulation in soybean (Glycine max Merr.), but not in Capsicum annuum var. grossum, red bean (Vigna angularis), sesbania (Sesbania roxburghii Merr.) or alfalfa (Medicago varia Martin.). The novel strain shared highest 16S rRNA gene sequence similarity to Rhizobium rhizoryzae KCTC 23652(T) and Rhizobium straminoryzae CC-LY845(T) (both 97.5 %) followed by Rhizobium lemnae L6-16(T) (97.3 %), Rhizobium pseudoryzae KCTC 23294(T) (97.1 %), and Rhizobium paknamense NBRC 109338(T) (97.0 %), whereas other Rhizobium species shared <96.7 % similarity. The DNA-DNA relatedness values of strain CC-SKC2(T) with R. rhizoryzae KCTC 23652(T), R. pseudoryzae KCTC 23294(T) and R. paknamense NBRC 109338(T) were 11.4, 17.2 and 17.0 %, respectively (reciprocal values were 11.1, 28.3 and 24.0 %, respectively). Phylogenetic analysis based on 16S rRNA, atpD and recA genes revealed a distinct taxonomic position attained by strain CC-SKC2(T) with respect to other Rhizobium species. The major fatty acids in strain CC-SKC2(T) were C16:0, C19:0 cyclo ω8c, C14:0 3-OH and/or C16:1 iso I and C18:1 ω7c and/or C18:1 ω6c. The polyamine pattern showed predominance of spermidine and moderate amounts of sym-homospermidine. The predominant quinone system was ubiquinone (Q-10) and the DNA G+C content was 60.5 mol%. On the basis of polyphasic taxonomic evidence presented here, strain CC-SKC2(T) is proposed to represent a novel species within the genus Rhizobium, for which the name Rhizobium capsici sp. nov. is proposed. The type strain is CC-SKC2(T) (=BCRC 80699(T) = JCM 19535(T)).

S-nitrosoglutathione reductase (GSNOR) activity is down-regulated during pepper (Capsicum annuum L.) fruit ripening.

PubMed

Rodríguez-Ruiz, Marta; Mioto, Paulo; Palma, José M; Corpas, Francisco J

2017-08-01

Pepper (Capsicum annuum L.) is an annual plant species of great agronomic importance whose fruits undergo major metabolic changes through development and ripening. These changes include emission of volatile organic compounds associated with respiration, destruction of chlorophylls and synthesis of new pigments (red/yellow carotenoids plus xanthophylls and anthocyans) responsible for color shift, protein degradation/synthesis and changes in total soluble reducing equivalents. Previous data have shown that, during the ripening of pepper fruit, an enhancement of protein tyrosine nitration takes place. On the other hand, it is well known that S-nitrosoglutathione reductase (GSNOR) activity can modulate the transnitrosylation equilibrium between GSNO and S-nitrosylated proteins and, consequently, regulate cellular NO homeostasis. In this study, GSNOR activity, protein content and gene expression were analyzed in green and red pepper fruits. The content of S-nitrosylated proteins on diaminofluorescein (DAF) gels was also studied. The data show that, while GSNOR activity and protein expression diminished during fruit ripening, S-nitrosylated protein content increased. Some of the protein candidates for S-nitrosylation identified, such as cytochorme c oxidase and peroxiredoxin II E, have previously been described as targets of this posttranslational modification in other plant species. These findings corroborate the important role played by GSNOR activity in the NO metabolism during the process of pepper fruit ripening. Copyright © 2016 Elsevier Inc. All rights reserved.

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens).

PubMed

Manikharda; Takahashi, Makoto; Arakaki, Mika; Yonamine, Kaoru; Hashimoto, Fumio; Takara, Kensaku; Wada, Koji

2018-01-01

Shimatogarashi (Capsicum frutescens) is a typical chili pepper domesticated in southern Japan. Important traits of Shimatogarashi peppers, such as color; proportion of organic acids, capsaicinoids, and aromatic compounds; and antioxidant activity in three stages of maturity (green (immature), orange (turning), and red (mature) stages) were characterized. The results indicated that the concentration of organic acids, including ascorbic, citric, and malic acid, increased during ripening. In addition, the amount of capsaicinoids, which are responsible for the pungent taste of chili peppers, increased as the fruit matured to the orange and red stages. The volatile compound profile of Shimatogarashi was dominated by the presence of esters, which mainly contributed to fruity notes. The total amount of volatile compounds analyzed by gas chromatography-headspace solid-phase microextraction (GC-HS-SPME), especially esters, decreased as the fruit changed in color from green to red. This was in contrast to the amount of terpenoids, especially limonene, which increased at the red stage, denoting a change in flavor from fruity to a more citrus-like aroma. Based on the total phenolic content (TPC), the oxygen radical absorbance capacity (ORAC) and the diphenylpicrylhydrazyl (DPPH) free radical method, the antioxidant capacity of Shimatogarashi showed an increase at the mature red stage. However, while the red stage showed higher pungency and antioxidant capacity as well as an attractive color, the results of aromatic compound analysis revealed that the immature green stage had the advantages of having pleasant fruity smell, making it suitable for use in condiments.

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.

Phytyl fatty acid esters in vegetables pose a risk for patients suffering from Refsum’s disease

PubMed Central

2017-01-01

Patients suffering from Refsum’s disease show mutations in the enzyme necessary for the degradation of phytanic acid. Accumulation of this tetramethyl-branched fatty acid in inner organs leads to severe neurological and cardiac dysfunctions which can even result in death. Thus, patients with Refsum’s disease have to follow a specific diet resigning foods with high levels of phytanic acid and trans-phytol like products from ruminant animals with a tolerable daily intake (TDI) of ≤ 10 mg/d. We recently reported the occurrence of phytyl fatty acid esters (PFAE, trans-phytol esterified with a fatty acid) in bell pepper with trans-phytol amounts of up to 5.4 mg/100 g fresh weight (FW). In this study we carried out in vitro-digestion experiments of PFAE with artificial digestion fluids. Our results demonstrate that PFAE actually are a source for bioavailable trans-phytol and thus add to the TDI. Eating only one portion of bell pepper (∼150 g) could therefore lead to exploitation of the TDI of up to 81%. Analysis of additional vegetable matrices showed that also rocket salad with up to 4.2 mg/100 g FW trans-phytol bound in PFAE represents a risk-relevant food for patients with Refsum’s disease and should therefore be taken into account. PMID:29131855

Aging and solid shape recognition: Vision and haptics.

PubMed

Norman, J Farley; Cheeseman, Jacob R; Adkins, Olivia C; Cox, Andrea G; Rogers, Connor E; Dowell, Catherine J; Baxter, Michael W; Norman, Hideko F; Reyes, Cecia M

2015-10-01

The ability of 114 younger and older adults to recognize naturally-shaped objects was evaluated in three experiments. The participants viewed or haptically explored six randomly-chosen bell peppers (Capsicum annuum) in a study session and were later required to judge whether each of twelve bell peppers was "old" (previously presented during the study session) or "new" (not presented during the study session). When recognition memory was tested immediately after study, the younger adults' (Experiment 1) performance for vision and haptics was identical when the individual study objects were presented once. Vision became superior to haptics, however, when the individual study objects were presented multiple times. When 10- and 20-min delays (Experiment 2) were inserted in between study and test sessions, no significant differences occurred between vision and haptics: recognition performance in both modalities was comparable. When the recognition performance of older adults was evaluated (Experiment 3), a negative effect of age was found for visual shape recognition (younger adults' overall recognition performance was 60% higher). There was no age effect, however, for haptic shape recognition. The results of the present experiments indicate that the visual recognition of natural object shape is different from haptic recognition in multiple ways: visual shape recognition can be superior to that of haptics and is affected by aging, while haptic shape recognition is less accurate and unaffected by aging. Copyright © 2015 Elsevier Ltd. All rights reserved.

46 CFR 78.47-7 - General alarm bells.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 46 Shipping 3 2013-10-01 2013-10-01 false General alarm bells. 78.47-7 Section 78.47-7 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) PASSENGER VESSELS OPERATIONS Markings for Fire... identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR STATION.” (b...

46 CFR 78.47-7 - General alarm bells.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 46 Shipping 3 2012-10-01 2012-10-01 false General alarm bells. 78.47-7 Section 78.47-7 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) PASSENGER VESSELS OPERATIONS Markings for Fire... identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR STATION.” (b...

46 CFR 78.47-7 - General alarm bells.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 46 Shipping 3 2014-10-01 2014-10-01 false General alarm bells. 78.47-7 Section 78.47-7 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) PASSENGER VESSELS OPERATIONS Markings for Fire... identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR STATION.” (b...

46 CFR 78.47-7 - General alarm bells.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 46 Shipping 3 2011-10-01 2011-10-01 false General alarm bells. 78.47-7 Section 78.47-7 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) PASSENGER VESSELS OPERATIONS Markings for Fire... identified by red lettering at least 1/2 inch high: “GENERAL ALARM—WHEN BELL RINGS GO TO YOUR STATION.” (b...

So Much Depends upon a Red Chili Pepper: A Faculty Perspective on the Bringing Theory to Practice Project

ERIC Educational Resources Information Center

Herzig, Rebecca

2007-01-01

The author had a conversation one late afternoon with an untenured colleague from another department regarding chili pepper ratings. Her colleague explained that the popular RateMyProfessor.com Web site allows students to rate faculty members not only according to standards of "clarity," "helpfulness," and something called "easiness," but also in…

Study Techniques for Controlling Flavor Intensity in Compressed Foods. Phase 1

DTIC Science & Technology

1973-01-01

sweet --- 1 - - -- sour (vinegar) 2 1-2 1-2 1-2 tomato 1-2 1-2 1-2 1-2 pork - i-2 1-2 1-2 cayenne pepper 1 1 )H-1 1 catsup spice 1 1-2 1-2 1-2 onion...1 1 1 Sour 2 1-2 1-2 1 3 Tomato 1-2 ) (-1 1-2 1-2 1-2 Pork - )(-1 1-2 1 - Cayenne Pepper 1 - ) (-1 - - Catsup Spice 1 1-2 1-2 1-2 2 Onion - - )(-i 1...Pork 1-2 1-2 1-2 1 - Cayenne Pepper 1 - 71 - - Catsup Spice 1-2 1-2 1-2 1-2 1 Onion - - ) H-i Salt )(-1 1 )( )(-1 1 Cardboard 1 )(-1 )( 1 - Red Pepper

Nitrogen-fixing bacteria with multiple plant growth-promoting activities enhance growth of tomato and red pepper.

PubMed

Islam, Md Rashedul; Sultana, Tahera; Joe, M Melvin; Yim, Woojong; Cho, Jang-Cheon; Sa, Tongmin

2013-12-01

As a suitable alternative to chemical fertilizers, the application of plant growth-promoting rhizobacteria has been increasing in recent years due to their potential to be used as biofertilizers. In the present work, 13 nitrogen-fixing bacterial strains belonging to 11 different genera were tested for their PGP attributes. All of the strains were positive for 1-aminocyclopropane-1-carboxylate deaminase (ACCD), indole-3-acetic acid (IAA), salicylic acid, and ammonia production while negative for cellulase, pectinase, and hydrocyanic acid production. The strains Pseudomonas sp. RFNB3 and Serratia sp. RFNB14 were the most effective in solubilizing both tri-calcium phosphate and zinc oxide. In addition, all strains except Pseudomonas sp. RFNB3 were able to oxidize sulfur, and six strains were positive for siderophore synthesis. Each strain tested in this study possesses at least four PGP properties in addition to nitrogen fixation. Nine strains were selected based on their multiple PGP potential, particularly ACCD and IAA production, and evaluated for their effects on early growth of tomato and red pepper under gnotobiotic conditions. Bacterial inoculation considerably influenced root and shoot length, seedling vigor, and dry biomass of the two crop plants. Three strains that demonstrated substantial effects on plant performance were further selected for greenhouse trials with red pepper, and among them Pseudomonas sp. RFNB3 resulted in significantly higher plant height (26%) and dry biomass (28%) compared to control. The highest rate of nitrogen fixation, as determined by acetylene reduction assay, occurred in Novosphingobium sp. RFNB21 inoculated red pepper root (49.6 nM of ethylene/h/g of dry root) and rhizosphere soil (41.3 nM of ethylene/h/g of dry soil). Inoculation with nitrogen-fixing bacteria significantly increased chlorophyll content, and the uptake of different macro- and micro-nutrient contents enhancing also in red pepper shoots, in comparison with uninoculated controls. The population estimation studies showed that nitrogen-fixing as well as total heterotrophic bacteria were also noticeably increased in soil and plant samples. The findings of this study suggest that certain nitrogen-fixing strains possessing multiple PGP traits could be applied in the development of biofertilizers. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Melatonin content of pepper and tomato fruits: effects of cultivar and solar radiation.

PubMed

Riga, Patrick; Medina, Sonia; García-Flores, Libia Alejandra; Gil-Izquierdo, Ángel

2014-08-01

We evaluated the effect of cultivar and solar radiation on the melatonin content of Capsicum annuum (pepper) and Solanum lycopersicum (tomato) fruits. The melatonin content of red pepper fruits ranged from 31 to 93ngg(-1) (dry weight). The melatonin content of tomato ranged from 7.5 to 250ngg(-1) (dry weight). We also studied the effect of ripeness on melatonin content and identified one group of pepper cultivars in which the melatonin content increased as the fruit ripened and another in which it decreased as the fruit ripened. Under shade conditions, the melatonin content in most of tomato cultivars tended to increase (up to 135%), whereas that of most pepper cultivars decreased (to 64%). Overall, the results also demonstrated that the melatonin content of the fruits was not related to carbon fluxes from leaves. Copyright © 2014 Elsevier Ltd. All rights reserved.

Spicing Up the N Gene: F. O. Holmes and Tobacco mosaic virus Resistance in Capsicum and Nicotiana Plants.

PubMed

Scholthof, Karen-Beth G

2017-02-01

One of the seminal events in plant pathology was the discovery by Francis O. Holmes that necrotic local lesions induced on certain species of Nicotiana following rub-inoculation of Tobacco mosaic virus (TMV) was due to a specific interaction involving a dominant host gene (N). From this, Holmes had an idea that if the N gene from N. glutinosa was introgressed into susceptible tobacco, the greatly reduced titer of TMV would, by extension, prevent subsequent infection of tomato and pepper plants by field workers whose hands were contaminated with TMV from their use of chewing and smoking tobacco. The ultimate outcome has many surprising twists and turns, including Holmes' failure to obtain fertile crosses of N. glutinosa × N. tabacum after 3 years of intensive work. Progress was made with N. digluta, a rare amphidiploid that was readily crossed with N. tabacum. And, importantly, the first demonstration by Holmes of the utility of interspecies hybridization for virus resistance was made with Capsicum (pepper) species with the identification of the L gene in Tabasco pepper, that he introgressed into commercial bell pepper varieties. Holmes' findings are important as they predate Flor's gene-for-gene hypothesis, show the use of interspecies hybridization for control of plant pathogens, and the use of the local lesion as a bioassay to monitor resistance events in crop plants.

A splicing mutation in the gene encoding phytoene synthase causes orange coloration in Habanero pepper fruits.

PubMed

Kim, Ok Rye; Cho, Myeong-Cheoul; Kim, Byung-Dong; Huh, Jin Hoe

2010-12-01

Peppers (Capsicum spp.) display a variety of fruit colors that are reflected by the composition and amount of diverse carotenoid pigments accumulated in the pericarp. Three independent loci, c1, c2, and y, are known to determine the mature color of pepper fruits by their allelic combinations. We examined the inheritance of fruit color in recombinant inbred lines (RILs) derived from an interspecific cross between C. annuum cv. TF68 (red) and C. chinense cv. Habanero (orange). The c2 gene encodes phytoene synthase (PSY), a rate-limiting enzyme in the carotenoid biosynthesis pathway. TF68 has a dominant c2+ allele whereas Habanero is homozygous for the recessive c2 allele, which determined RIL fruit color. Here we report that the recessive c2 allele has a point mutation in the PSY gene that occurs at a splice acceptor site of the fifth intron leading to both a frame shift and premature translational termination, suggesting that impaired activity of PSY is responsible for orange fruit color. During ripening, PSY is expressed at a significantly high level in orange colored fruits compared to red ones. Interestingly, the PSY gene of red Habanero has a conserved splice acceptor dinucleotide AG. Further analysis suggests that red Habanero is a wild type revertant of the PSY mutant orange Habanero.

33 CFR 146.135 - Markings for emergency equipment.

Code of Federal Regulations, 2010 CFR

2010-07-01

... inch high with a contrasting background: “General Alarm.” (c) All general alarm bells shall be identified by a sign at each bell in red letters at least one inch high with a sharp contrasting background...

Physiology of pepper fruit and the metabolism of antioxidants: chloroplasts, mitochondria and peroxisomes

PubMed Central

Palma, José M.; Sevilla, Francisca; Jiménez, Ana; del Río, Luis A.; Corpas, Francisco J.; Álvarez de Morales, Paz; Camejo, Daymi M.

2015-01-01

Background and Aims Pepper (Capsicum annuum) contains high levels of antioxidants, such as vitamins A and C and flavonoids. However, information on the role of these beneficial compounds in the physiology of pepper fruit remains scarce. Recent studies have shown that antioxidants in ripe pepper fruit play a key role in responses to temperature changes, and the redox state at the time of harvest affects the nutritional value for human consumption. In this paper, the role of antioxidant metabolism of pepper fruit during ripening and in the response to low temperature is addressed, paying particular attention to ascorbate, NADPH and the superoxide dismutase enzymatic system. The participation of chloroplasts, mitochondria and peroxisomes in the ripening process is also investigated. Scope and Results Important changes occur at a subcellular level during ripening of pepper fruit. Chloroplasts turn into chromoplasts, with drastic conversion of their metabolism, and the role of the ascorbate–glutathione cycle is essential. In mitochondria from red fruits, higher ascorbate peroxidase (APX) and Mn-SOD activities are involved in avoiding the accumulation of reactive oxygen species in these organelles during ripening. Peroxisomes, whose antioxidant capacity at fruit ripening is substantially affected, display an atypical metabolic pattern during this physiological stage. In spite of these differences observed in the antioxidative metabolism of mitochondria and peroxisomes, proteomic analysis of these organelles, carried out by 2-D electrophoresis and MALDI-TOF/TOF and provided here for the first time, reveals no changes between the antioxidant metabolism from immature (green) and ripe (red) fruits. Conclusions Taken together, the results show that investigation of molecular and enzymatic antioxidants from cell compartments, especially chloroplasts, mitochondria and peroxisomes, is a useful tool to study the physiology of pepper fruit, particularly in the context of expanding their shelf-life after harvest and in maintaining their nutritional value. PMID:26220658

Diet, Stem Cells, and Breast Cancer Prevention

DTIC Science & Technology

2011-01-01

pepper [39], flavonoids such as hesperetin and naringenin in citrus fruits and tomatoes [40], isoflavones (e.g., GEN, daidzein) from legumes and red...Inhibition of human breast cancer cell proliferation and delay of mammary tumorigenesis by flavonoids and citrus juices. Nutr Cancer 1996;26:167–81. [41...38], capsaicin from chili pepper [39], flavonoids such as hesperetin and naringenin in citrus fruits and tomatoes [40], isoflavones (e.g., GEN

In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties.

PubMed

Fernández-Bedmar, Zahira; Alonso-Moraga, Angeles

2016-12-01

The purpose of this study is to determine the nutraceutic potential of different Capsicum sp, capsaicin, capsanthin and lutein and provide data in order to clarify the conflicting results obtained for capsaicin by different authors. To achieve these objectives, in vivo (geno/antigenotoxicity and lifespan assays in the animal model Drosophila) and in vitro (cytotoxicity and DNA-fragmentation assays in HL60 promyelocytic cell line) assays were carried out. Results showed that i) none of the tested substances were genotoxic except green hot pepper and capsaicin at the highest tested concentration (5 mg/mL and 11.5 μM respectively), ii) all tested substances except green hot pepper are antimutagenic against H 2 O 2 -induced damage, iii) only red sweet pepper significantly extend the lifespan and healthspan of D. melanogaster at 1.25 and 2.5 mg/mL, iv) all pepper varieties induce dose-depended cytotoxic effect in HL60 cells with different IC 50 , and v) all pepper varieties and capsaicin exerted proapoptotic effect on HL60 cells. (i) sweet peppers could be suggested as nutraceutical food, (ii) hot peppers should be moderately consumed, and (iii) supplementary studies are necessary to clarify the synergic effect of the carotenoids and capsaicinoids in the hot pepper food matrix. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of 1,3-Dichloropropene, Fenamiphos, and Carbofuran on Meloidogyne incognita Populations and Yield of Chile Peppers

PubMed Central

Thomas, S. H.

1994-01-01

Field trials were conducted during 1986, 1988, 1989, and 1991 to compare the effects of 1,3-dichloropropene, fenamiphos, and carbofuran on yield and quality of chile peppers (Capsicum annuum) in soil infested with Meloidogyne incognita. When compared with untreated plots, numbers of M. incognita juveniles recovered from soil 60 and(or) 90 days after chile pepper emergence were reduced (P = 0.05) following 1,3-D treatment every year except 1986. Nematode numbers were also reduced (P = 0.05) by fenamiphos in 1989. Chile pepper yields were significantly higher than those in untreated control plots (P = 0.05) all 4 years in plots treated with 1,3-D and in 1989 in plots treated with fenamiphos. Use of carbofuran did not significantly reduce nematode numbers or enhance yields in these experiments. Green chile pepper fruit quality was enhanced (P = 0.05) following 1,3-D treatments in 1988 and 1989 but was unaffected by fenamiphos or carbofuran application. Increasing placement depth of 1,3-D from 28 to 48 cm increased (P = 0.05) red chile pepper yield compared with that obtained with conventional placement in 1988 only, and did not affect green chile pepper yield. PMID:19279948

Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste).

PubMed

Lee, Gyu Min; Suh, Dong Ho; Jung, Eun Sung; Lee, Choong Hwan

2016-07-15

To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. Chung-yang, and C. frutescens) affected clustering patterns. Relative amino acid and citric acid levels were significantly higher in wheat gochujang than in rice gochujang. Sucrose, linoleic acid, oleic acid, and lysophospholipid levels were high in brown-rice gochujang, whereas glucose, maltose, and γ-aminobutyric acid levels were high in white-rice gochujang. The relative capsaicinoid and luteolin derivative contents in gochujang were affected by the hot pepper species used. Gochujang containing C. annuum cv. Chung-yang and C. frutescens showed high capsaicinoid levels. The luteolin derivative level was high in gochujang containing C. frutescens. These metabolite variations in commercial gochujang may be related to different physicochemical phenotypes and antioxidant activity.

Efficacy of the red blood cell distribution width for predicting the prognosis of Bell palsy: a pilot study.

PubMed

Horibe, Yuichiro; Tanigawa, Tohru; Shibata, Rei; Nonoyama, Hiroshi; Kano, Fumiya; Yamaguchi, Satoshi; Murotani, Kenta; Ogawa, Takaki; Ueda, Hiromi

2017-05-01

The aim of this study was to investigate the association between RDW values and the prognosis of patients with Bell palsy in an effort to find a prognostic biomarker that predicts recovery from Bell palsy. We measured RDW and evaluated facial movement in 61 patients with Bell palsy aged 50 years and less. All patients were treated with a steroid plus an antiviral agent. Seven patients underwent surgery for facial nerve decompression. During the post-treatment period, patients with a Yanagihara grading score of 36 or more were regarded as having a satisfactory recovery. Patients were divided into two groups (recovered and unrecovered) according to their response to treatment, and several parameters, including the RDW, were measured for further analysis. RDW values were significantly higher in the unrecovered group than in the recovered group (13.5 ± 1.7 vs. 12.7 ± 0.7%, p = 0.046). In the multiple logistic regression model, RDW was the only factor associated with recovery from Bell palsy (odds ratio 1.93, 95% confidence interval 1.02-4.65, p = 0.042). Our preliminary study provides the first evidence that the red cell distribution width (RDW) can predict recovery from Bell palsy in patients aged 50 years and less. Further studies are necessary to elucidate the potential pathophysiological mechanisms for our findings.

Improvement of mannitol-yolk-polymyxin B agar by supplementing with trimethoprim for quantitative detection of Bacillus cereus in foods.

PubMed

Chon, Jung-Whan; Hyeon, Ji-Yeon; Park, Jun-Ho; Song, Kwang-Young; Kim, Jong-Hyun; Seo, Kun-Ho

2012-07-01

Mannitol-yolk-polymyxin B agar (MYPA) was modified by supplementation with trimethoprim. The ability of the supplemented medium to select for and recover Bacillus cereus from pure cultures and food samples with high background microflora was compared with MYPA. For evaluation of the modified MYPA (mMYPA) in food samples with high background microflora, B. cereus was experimentally spiked into red pepper powder, fermented soybean paste, vegetable salad, and radish sprouts, and then it was recovered on MYPA and mMYPA for comparison. In all food samples, there was no difference in recoverability (P > 0.05) between mMYPA (red pepper powder, 3.34 ± 0.24 log CFU/g; fermented soybean paste, 3.52 ± 0.47 log CFU/g; vegetable salad, 3.51 ± 0.23 log CFU/g; radish sprouts, 3.32 ± 0.40 log CFU/g) and MYPA (red pepper powder, 3.18 ± 0.20 log CFU/g; fermented soybean paste, 3.33 ± 0.43 log CFU/g; vegetable salad, 3.36 ± 0.19 log CFU/g; radish sprouts, 3.33 ± 0.31 log CFU/g). However, mMYPA exhibited better selectivity than MYPA, because additional trimethoprim made the differentiation of suspected colonies easier by inhibiting competing flora. The addition of trimethoprim to conventional media could be a useful option to improve selectivity in foods with high background microflora.

Red Pepper (Capsicum baccatum) Extracts Present Anti-Inflammatory Effects In Vivo and Inhibit the Production of TNF-α and NO In Vitro.

PubMed

Allemand, Alexandra; Leonardi, Bianca Franco; Zimmer, Aline Rigon; Moreno, Susana; Romão, Pedro Roosevelt Torres; Gosmann, Grace

2016-08-01

Capsicum baccatum is the most consumed red pepper species in Brazil. Our previous studies demonstrated the anti-inflammatory properties of its crude extract, whose activity is yet to be fully characterized. Herein, we examined the anti-inflammatory in vivo effects of enriched extracts obtained through bioguided fractionation as dichloromethane (DCM), butanol (BUT), and residual aqueous (RAq) extracts and its influence on inflammatory mediators produced by macrophages in vitro. We demonstrated that all C. baccatum extracts presented anti-inflammatory activity in vivo. In addition, we showed that BUT and RAq were more effective in inhibiting the neutrophil migration induced by carrageenan (Cg) to peritoneal cavity and both extracts inhibited paw edema induced by Cg, prostaglandin E2, and histamine in mice. Furthermore, the pretreatment with C. baccatum extracts significantly reduced the levels of myeloperoxidase (MPO) in the paw tissues of mice compared with the carrageenan group. Once again, RAq and BUT caused the greatest reduction in MPO levels. Moreover, it was demonstrated for the first time that C. baccatum inhibited the nitric oxide and tumor necrosis factor-alpha production by lipopolysaccharide/interferon gamma (IFN-γ)-stimulated macrophages. These anti-inflammatory effects seem to be at least, in part, independent of capsaicin. Hence, red pepper has bioactive compounds and might be used to develop food-derived extracts to treat related inflammatory diseases.

Vitamins

MedlinePlus

... C? citrus fruits, like oranges cantaloupe strawberries tomatoes broccoli cabbage kiwi fruit sweet red peppers Vitamin D ... green vegetables dairy products, like milk and yogurt broccoli soybean oil When your body gets this vitamin ...

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages

PubMed Central

Seong, Pil-Nam; Seo, Hyun-Woo; Kang, Sun-Moon; Kim, Yoon-Seok; Cho, Soo-Hyun; Kim, Jin-Hyoung; Hoa, Van-Ba

2016-01-01

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage’s quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de l’Eclairagea* (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages. PMID:26954136

Growth, photosynthetic pigments and production of essential oil of long-pepper under different light conditions.

PubMed

Lima, Vandimilli A; Pacheco, Fernanda V; Avelar, Rafaella P; Alvarenga, Ivan C A; Pinto, José Eduardo B P; Alvarenga, Amauri A DE

2017-01-01

Piper hispidinervum C. DC. is popularly known as long-pepper and it owns a commercial value due to the essential oil it produces. Long-pepper oil is rich in safrole and eugenoln components that have insecticidal, fungicidal and bactericidal activity. It has been establish that to medicinal plants light influences not only growth but also essential oil production. The growth, the content of photosynthetic pigments and the essential oil production of Piper hispidinervum at greenhouses with different light conditions was evaluated. The treatments were characterized by cultivation of plants for 180 days under different light conditions, produced by shading greenhouses with 50% and 30% of natural incident irradiance, two colored shading nets red (RN) and blue (BN) both blocking 50% of the incident radiation and one treatment at full-sun (0% of shade). The results showed that the treatments of 50% shade and RN and BN were the ones which stimulated the greater growth. Blue and red light also had the best production of photosynthetic pigments. Essential oil yielded more under full sun therefore this is the most indicated condition to produce seedlings for the chemical and pharmaceutical industry.

In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum).

PubMed

Pugliese, Alessandro; O'Callaghan, Yvonne; Tundis, Rosa; Galvin, Karen; Menichini, Francesco; O'Brien, Nora; Loizzo, Monica Rosa

2014-01-01

Carotenoid-rich foods are associated with antioxidant activity and the ability to alleviate chronic diseases. The present study investigated the effect of processing on the content and bioaccessibility of carotenoids from 13 cultivars of red chili pepper (Capsicum annuum). Carotenoids in chili peppers were analyzed before an in vitro digestion process. The portion of carotenoid transferred to the micelle fraction (bioaccessibility) was also quantified. β-Carotene, β-cryptoxanthin, capsanthin and antheraxanthin were the most abundant carotenoids. Zeaxanthin, violaxanthin, neoxanthin and lutein were detected at lower concentrations. In general, freezing and boiling reduced carotenoid contents. Capsanthin and zeaxanthin had the highest bioaccessibility at an average value from 36 to 40%, followed by antheraxanthin (26%). Bioaccessibility of β-cryptoxanthin, violaxanthin and β-carotene was lower, averaging 6.1, 4.8 and 4.0%, respectively. Neoxanthin and lutein were not detected in micelles. Freezing increased the bioaccessibility of capsanthin, zeaxanthin, antheraxanthin, β-cryptoxanthin and violaxanthin; β-cryptoxanthin bioaccessibility increased and capsanthin and zeaxanthin bioaccessibility decreased following boiling. Differences in the contents and bioaccessibility of carotenoids in 13 C. annuum cultivars and between the processed methods were herein evidenced.

Characterisation and changes in the antioxidant system of chloroplasts and chromoplasts isolated from green and mature pepper fruits.

PubMed

Martí, M C; Camejo, D; Olmos, E; Sandalio, L M; Fernández-García, N; Jiménez, A; Sevilla, F

2009-07-01

Purification and characterisation of pepper (Capsicum annuum L) chloroplasts and chromoplasts isolated from commercial green, red and yellow mature fruits were undertaken. Induction of the synthesis of several antioxidants in organelles isolated from mature fruits was found. The ultrastructure of organelles and the presence and activity of SOD isozymes and enzymes involved in the ASC-GSH cycle, together with the non-enzymatic antioxidant content and some oxidative parameters, were analysed. It was found that lipids, rather than proteins, seem to be a target for oxidation in the chromoplasts. The ascorbate and glutathione contents were elicited during differentiation of chloroplasts into chromoplasts in both red and yellow fruits. The activity of SOD and of components of the ASC-GSH cycle was up-regulated, suggesting that these enzymes may play a role in the protection of plastids and could act as modulators of signal molecules such as O(2) ( -) and H(2)O(2) during fruit maturation. The presence of an Mn-SOD in chromoplasts isolated from yellow pepper fruits was also investigated in terms of structural and antioxidant differences between the two cultivars.

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.

PubMed

Kollmannsberger, Hubert; Rodríguez-Burruezo, Adrián; Nitz, Siegfried; Nuez, Fernando

2011-07-01

Ají (Capsicum baccatum L. var. pendulum) and rocoto (Capsicum pubescens R. & P.) are two species of chile pepper used for millennia in Andean cuisine. The introduction of these relatively unknown Capsicum species to new markets requires an understanding of their flavour-related compounds. Thus both heat level (Scoville method and gas chromatography/mass spectrometry (GC/MS)) and, particularly, aroma (headspace solid phase microextraction and GC/MS/olfactometry) were studied in different accessions of ají and rocoto and a C. chinense control. Ajíes and rocotos are mildly pungent compared with C. chinense (13-352 vs 1605 mg kg(-1) total capsaicinoids). More than 200 volatiles were detected and marked differences in volatile pattern were found between the studied accessions. The powerful fruity/exotic aroma of the C. chinense control is due to esters such as ethyl 4-methylpentanoate, norcarotenoids such as β-ionone and the hydrocarbon ectocarpene. In contrast, the Andean peppers had more earthy/vegetable/bell pepper-like aromas. Rocotos also exhibited a distinct additional cucumber odour, while one of the ajíes had a distinctive sweet/fruity note. The aroma of C. pubescens fruits is mainly due to substituted 2-methoxypyrazines and lipoxygenase cleavage products (e.g. 2-nonenals, 2,6-nonadienal). 2-Heptanethiol, 3-isobutyl-2-methoxypyrazine and several phenols (e.g. guaiacol) and terpenoids (e.g. α-pinene, 1,8-cineol, linalool) are the basis of C. baccatum aroma, with some 3-methyl-2-butyl esters contributing to fruity notes. In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified. The results will be of use to inspire future studies aimed at improving the flavour of these species. Copyright © 2011 Society of Chemical Industry.

Elevated CO2 impacts bell pepper growth with consequences to Myzus persicae life history, feeding behaviour and virus transmission ability.

PubMed

Dáder, Beatriz; Fereres, Alberto; Moreno, Aránzazu; Trębicki, Piotr

2016-01-08

Increasing atmospheric carbon dioxide (CO2) impacts plant growth and metabolism. Indirectly, the performance and feeding of insects is affected by plant nutritional quality and resistance traits. Life history and feeding behaviour of Myzus persicae were studied on pepper plants under ambient (aCO2, 400 ppm) or elevated CO2 (eCO2, 650 ppm), as well as the direct impact on plant growth and leaf chemistry. Plant parameters were significantly altered by eCO2 with a negative impact on aphid's life history. Their pre-reproductive period was 11% longer and fecundity decreased by 37%. Peppers fixed significantly less nitrogen, which explains the poor aphid performance. Plants were taller and had higher biomass and canopy temperature. There was decreased aphid salivation into sieve elements, but no differences in phloem ingestion, indicating that the diminished fitness could be due to poorer tissue quality and unfavourable C:N balance, and that eCO2 was not a factor impeding feeding. Aphid ability to transmit Cucumber mosaic virus (CMV) was studied by exposing source and receptor plants to ambient (427 ppm) or elevated (612 ppm) CO2 before or after virus inoculation. A two-fold decrease on transmission was observed when receptor plants were exposed to eCO2 before aphid inoculation when compared to aCO2.

Elevated CO2 impacts bell pepper growth with consequences to Myzus persicae life history, feeding behaviour and virus transmission ability

NASA Astrophysics Data System (ADS)

Dáder, Beatriz; Fereres, Alberto; Moreno, Aránzazu; Trębicki, Piotr

2016-01-01

Increasing atmospheric carbon dioxide (CO2) impacts plant growth and metabolism. Indirectly, the performance and feeding of insects is affected by plant nutritional quality and resistance traits. Life history and feeding behaviour of Myzus persicae were studied on pepper plants under ambient (aCO2, 400 ppm) or elevated CO2 (eCO2, 650 ppm), as well as the direct impact on plant growth and leaf chemistry. Plant parameters were significantly altered by eCO2 with a negative impact on aphid’s life history. Their pre-reproductive period was 11% longer and fecundity decreased by 37%. Peppers fixed significantly less nitrogen, which explains the poor aphid performance. Plants were taller and had higher biomass and canopy temperature. There was decreased aphid salivation into sieve elements, but no differences in phloem ingestion, indicating that the diminished fitness could be due to poorer tissue quality and unfavourable C:N balance, and that eCO2 was not a factor impeding feeding. Aphid ability to transmit Cucumber mosaic virus (CMV) was studied by exposing source and receptor plants to ambient (427 ppm) or elevated (612 ppm) CO2 before or after virus inoculation. A two-fold decrease on transmission was observed when receptor plants were exposed to eCO2 before aphid inoculation when compared to aCO2.

Rapid all-in-one three-step immunoassay for non-instrumental detection of ochratoxin A in high-coloured herbs and spices.

PubMed

Goryacheva, Irina Yu; De Saeger, Sarah; Nesterenko, Irina S; Eremin, Sergei A; Van Peteghem, Carlos

2007-05-15

A feasible three-step method for ochratoxin A (OTA) rapid detection was developed and applied for OTA screening in high-coloured matrices such as liquorice, ginger, nutmeg, black pepper, white pepper and Capsicum spp. spices at a control level of 10mugkg(-1). The method was based on the clean-up tandem immunoassay column and involved three steps: extract application, washing step and application of chromogenic substrate. A significant simplification of the assay was reached by using an additional frit with conjugate inside the clean-up tandem immunoassay column. The time for analysis was less than 10min, including 5min for colour development. Results were visually evaluated as colour development for negative result or no colour development for positive result. The method was coupled with a simple methanol-based extraction. A total of 27 samples were screened for OTA with the proposed method. It was shown that two samples of red pepper and one sample of liquorice, pili-pili, chilli and cayenne were contaminated with OTA above the control level at 10mugkg(-1), but none of tested ginger, nutmeg, black pepper and white pepper.

Effect of the irrigation regime on the susceptibility of pepper and tomato to post-harvest proliferation of Salmonella enterica.

PubMed

Marvasi, Massimiliano; George, Andrée S; Giurcanu, Mihai C; Hochmuth, George J; Noel, Jason T; Teplitski, Max

2015-04-01

Raw produce is increasingly recognized as a vehicle of human gastroenteritis. Non-typhoidal Salmonella, pathogenic Escherichia coli, and other human pathogens have been isolated from fruits and vegetables in the field and in the marketplace, which led to the hypothesis that these microbes can use plants as alternate hosts. However, environmental and physiological factors that facilitate persistence of these bacteria in the crop production environment and make produce more vulnerable to post-harvest contamination have not been fully delineated. This study tested the effect of irrigation regimes on the susceptibility of peppers and tomatoes to post-harvest proliferation of Salmonella. The experiments were carried out over three experimental seasons in two locations using seven strains of Salmonella. The irrigation regime per se did not affect susceptibility of tomatoes and peppers to post-harvest proliferation of Salmonella; however, in some of the seasons, irrigation regime-dependent differences were observed. Red peppers and tomatoes were more conducive to proliferation of Salmonella than green fruit in all seasons. Inter-seasonal differences were the strongest factors affecting proliferation of Salmonella in peppers. Copyright © 2014 Elsevier Ltd. All rights reserved.

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).

Statistical Techniques to Analyze Pesticide Data Program Food Residue Observations.

PubMed

Szarka, Arpad Z; Hayworth, Carol G; Ramanarayanan, Tharacad S; Joseph, Robert S I

2018-06-26

The U.S. EPA conducts dietary-risk assessments to ensure that levels of pesticides on food in the U.S. food supply are safe. Often these assessments utilize conservative residue estimates, maximum residue levels (MRLs), and a high-end estimate derived from registrant-generated field-trial data sets. A more realistic estimate of consumers' pesticide exposure from food may be obtained by utilizing residues from food-monitoring programs, such as the Pesticide Data Program (PDP) of the U.S. Department of Agriculture. A substantial portion of food-residue concentrations in PDP monitoring programs are below the limits of detection (left-censored), which makes the comparison of regulatory-field-trial and PDP residue levels difficult. In this paper, we present a novel adaption of established statistical techniques, the Kaplan-Meier estimator (K-M), the robust regression on ordered statistic (ROS), and the maximum-likelihood estimator (MLE), to quantify the pesticide-residue concentrations in the presence of heavily censored data sets. The examined statistical approaches include the most commonly used parametric and nonparametric methods for handling left-censored data that have been used in the fields of medical and environmental sciences. This work presents a case study in which data of thiamethoxam residue on bell pepper generated from registrant field trials were compared with PDP-monitoring residue values. The results from the statistical techniques were evaluated and compared with commonly used simple substitution methods for the determination of summary statistics. It was found that the maximum-likelihood estimator (MLE) is the most appropriate statistical method to analyze this residue data set. Using the MLE technique, the data analyses showed that the median and mean PDP bell pepper residue levels were approximately 19 and 7 times lower, respectively, than the corresponding statistics of the field-trial residues.

Electroantennographic and behavioral responses of the sphinx moth Manduca sexta to host plant headspace volatiles.

PubMed

Fraser, Ann M; Mechaber, Wendy L; Hildebrand, John G

2003-08-01

Coupled gas chromatography with electroantennographic detection (GC-EAD) using antennae of adult female Manduca sexta was employed to screen for olfactory stimulants present in headspace collections from four species of larval host plants belonging to two families: Solanaceae--Lycopersicon esculentum (tomato), Capiscum annuum (bell pepper), and Datura wrightii; and Martyniaceae--Pronboscideaparviflora. Headspace volatiles were collected from undamaged foliage of potted, living plants. GC-EAD revealed 23 EAD-active compounds, of which 15 were identified by GC-mass spectrometry. Identified compounds included aliphatic, aromatic, and terpenoid compounds bearing a range of functional groups. Nine EAD-active compounds were common to all four host plant species: (Z)-3-hexenyl acetate, nonanal, decanal, phenylacetaldehyde, methyl salicylate, benzyl alcohol, geranyl acetone, (E)-nerolidol, and one unidentified compound. Behavioral responses of female moths to an eight-component synthetic blend of selected tomato headspace volatiles were tested in a laboratory wind tunnel. Females were attracted to the blend. A comparison of responses from antennae of males and females to bell pepper headspace volatiles revealed that males responded to the same suite of volatiles as females, except for (Z)-3-hexenyl benzoate. EAD responses of males also were lower for (Z)-and (E)-nerolidol and one unidentified compound. Electroantennogram EAG dose-response curves for the 15 identified EAD-active volatiles were recorded. At the higher test doses (10-100 microg), female antennae yielded larger EAG responses to terpenoids and to aliphatic and aromatic esters. Male antennae did respond to the higher doses of (Z)-3-hexenyl benzoate, indicating that they can detect this compound. On the basis of ubiquity of the EAD-active volatiles identified to date in host plant headspace collections, we suggest that M. sexta uses a suite of volatiles to locate and identify appropriate host plants.

Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce.

PubMed

Jacxsens, L; Devlieghere, F; Ragaert, P; Vanneste, E; Debevere, J

2003-06-25

The quality of four types of fresh-cut produce, packaged in consumer-sized packages under an equilibrium modified atmosphere and stored at 7 degrees C, was assessed by establishing the relation between the microbial outgrowth and the corresponding production of nonvolatile compounds and related sensory disorders. In vitro experiments, performed on a lettuce-juice-agar, demonstrated the production of nonvolatile compounds by spoilage causing lactic acid bacteria and Enterobacteriaceae. Pseudomonas fluorescens and yeasts, however, were not able to produce detectable amounts of nonvolatile metabolites. The type of spoilage and quality deterioration in vivo depended on the type of vegetable. Mixed lettuce and chicory endives, leafy tissues, containing naturally low concentrations of sugars, showed a spoilage dominated by Gram-negative microorganisms, which are not producing nonvolatile compounds. Sensory problems were associated with visual properties and the metabolic activity of the plant tissue. Mixed bell peppers and grated celeriac, on the other hand, demonstrated a fast and intense growth of spoilage microorganisms, dominated by lactic acid bacteria and yeasts. This proliferation resulted in detectable levels of organic acids and the rejection by the trained sensory panel was based on the negative perception of the organoleptical properties (off-flavour, odour and taste). The applied microbiological criteria corresponded well with detectable changes in sensory properties and measurable concentrations of nonvolatile compounds, surely in the cases where lactic acid bacteria and yeasts were provoking spoilage. Consequently, the freshness of minimally processed vegetables, sensitive for outgrowth of lactic acid bacteria and yeasts (e.g., carrots, celeriac, bell peppers, mixtures with non-leafy vegetables) can be evaluated via analysis of the produced nonvolatile compounds.

Assessment of pepper spray product potency in Asian and Caucasian forearm skin using transepidermal water loss, skin temperature and reflectance colorimetry.

PubMed

Pershing, Lynn K; Reilly, Christopher A; Corlett, Judy L; Crouch, Dennis J

2006-01-01

Historically, pepper spray product potency has been established using a taste test evaluation. A taste test is subjective and may not be appropriate for assessing pepper potency in skin. The current study evaluated chemically diverse pepper sprays in human forearm skin using three objective, noninvasive parameters: transepidermal water loss, skin surface temperature and erythema, as a means for assessing dermal pharmacology, toxicology and product potency. Five commercial pepper spray products containing various capsaicinoid analogs at various concentrations were evaluated in duplicate on volar forearms of six Caucasians and six Asians using a 10 min exposure. Mean surface skin temperature, transepidermal water loss results were highly variable and therefore did not demonstrate dose responsive behavior to increasing capsaicinoid concentrations. Erythema, as measured by increases in a* (reflected light in the red-to-green color spectrum) of the L*a*b* uniform color scale, was superior among parameters evaluated in discriminating pepper spray potency and correlated well with the relative and total capsaicinoid concentration in the products. Products containing greater than 16 mg ml(-1) capsaicinoid concentration produced greater erythema responses in Caucasians than Asians. Asians responded greater to the synthetic analog, nonivamide, than to mixtures of capsaicinoids, while Caucasians responded equally to both capsaicinoid analogs. Thus, pepper spray product potency in human skin reflects the total capsaicinoid concentration, the specific capsaicin analog(s) present, and the race of the individual exposed. The finding that the reflectance colorimeter a* scale can differentiate these parameters in skin will have a significant impact on evaluating the use and efficacy of pepper spray products in humans. 2005 John Wiley & Sons, Ltd.

Chromoplast-specific carotenoid-associated protein appears to be important for enhanced accumulation of carotenoids in hp1 tomato fruits.

PubMed

Kilambi, Himabindu Vasuki; Kumar, Rakesh; Sharma, Rameshwar; Sreelakshmi, Yellamaraju

2013-04-01

Tomato (Solanum lycopersicum) high-pigment mutants with lesions in diverse loci such as DNA Damage-Binding Protein1 (high pigment1 [hp1]), Deetiolated1 (hp2), Zeaxanthin Epoxidase (hp3), and Intense pigment (Ip; gene product unknown) exhibit increased accumulation of fruit carotenoids coupled with an increase in chloroplast number and size. However, little is known about the underlying mechanisms exaggerating the carotenoid accumulation and the chloroplast number in these mutants. A comparison of proteome profiles from the outer pericarp of hp1 mutant and wild-type (cv Ailsa Craig) fruits at different developmental stages revealed at least 72 differentially expressed proteins during ripening. Hierarchical clustering grouped these proteins into three clusters. We found an increased abundance of chromoplast-specific carotenoid-associated protein (CHRC) in hp1 fruits at red-ripe stage that is also reflected in its transcript level. Western blotting using CHRC polyclonal antibody from bell pepper (Capsicum annuum) revealed a 2-fold increase in the abundance of CHRC protein in the red-ripe stage of hp1 fruits compared with the wild type. CHRC levels in hp2 were found to be similar to that of hp1, whereas hp3 and Ip showed intermediate levels to those in hp1, hp2, and wild-type fruits. Both CHRC and carotenoids were present in the isolated plastoglobules. Overall, our results suggest that loss of function of DDB1, DET1, Zeaxanthin Epoxidase, and Ip up-regulates CHRC levels. Increase in CHRC levels may contribute to the enhanced carotenoid content in these high-pigment fruits by assisting in the sequestration and stabilization of carotenoids.

Chromoplast-Specific Carotenoid-Associated Protein Appears to Be Important for Enhanced Accumulation of Carotenoids in hp1 Tomato Fruits1[C][W][OA

PubMed Central

Kilambi, Himabindu Vasuki; Kumar, Rakesh; Sharma, Rameshwar; Sreelakshmi, Yellamaraju

2013-01-01

Tomato (Solanum lycopersicum) high-pigment mutants with lesions in diverse loci such as DNA Damage-Binding Protein1 (high pigment1 [hp1]), Deetiolated1 (hp2), Zeaxanthin Epoxidase (hp3), and Intense pigment (Ip; gene product unknown) exhibit increased accumulation of fruit carotenoids coupled with an increase in chloroplast number and size. However, little is known about the underlying mechanisms exaggerating the carotenoid accumulation and the chloroplast number in these mutants. A comparison of proteome profiles from the outer pericarp of hp1 mutant and wild-type (cv Ailsa Craig) fruits at different developmental stages revealed at least 72 differentially expressed proteins during ripening. Hierarchical clustering grouped these proteins into three clusters. We found an increased abundance of chromoplast-specific carotenoid-associated protein (CHRC) in hp1 fruits at red-ripe stage that is also reflected in its transcript level. Western blotting using CHRC polyclonal antibody from bell pepper (Capsicum annuum) revealed a 2-fold increase in the abundance of CHRC protein in the red-ripe stage of hp1 fruits compared with the wild type. CHRC levels in hp2 were found to be similar to that of hp1, whereas hp3 and Ip showed intermediate levels to those in hp1, hp2, and wild-type fruits. Both CHRC and carotenoids were present in the isolated plastoglobules. Overall, our results suggest that loss of function of DDB1, DET1, Zeaxanthin Epoxidase, and Ip up-regulates CHRC levels. Increase in CHRC levels may contribute to the enhanced carotenoid content in these high-pigment fruits by assisting in the sequestration and stabilization of carotenoids. PMID:23400702

Preliminary Study of Water Repellent Properties of Red Pepper Seed Oil

NASA Astrophysics Data System (ADS)

Kurniawan, F.; Madurani, K. A.; Wahyulis, N. C.

2017-03-01

The water-repellent properties of red pepper seed oil (capsicol) have been studied. The oil was coated on the glass surface by spray technique. Water repellent properties were performed by measuring the contact angle of water droplets. The measurement was conducted by varying the drying time of the oil coating at room temperature. The optimum contact angle of the droplets on the glass with capsicol coating is 46.77°, which can be achieved in 30 min of drying time. It also obtained the smallest diameter of the droplets (0.47 cm). The longer drying time decrease the contact angles and increases the diameter. The results were compared with the bare glass and commercial water repellent. The contact angle of the droplets on the glass surface with capsicol coating is higher than bare glass, but lower than glass with commercial water repellent coating. It means that capsicol has the water-repellent properties.

Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality.

PubMed

Najgebauer-Lejko, Dorota; Grega, Tadeusz; Tabaszewska, Małgorzata

2014-01-01

Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of the present work was to manufacture and assess the acidity, sensory quality and antioxidant capacity of yoghurts with addition of selected vegetables during 2-week refrigerated storage. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added to the cow's milk fermented using DVS type yoghurt culture after initial cooling to 15-20°C in the amount of 10% (w/w). The following analyses were performed: determination of pH, titratable acidity, antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method as well as sensory evaluation and were conducted after 1, 7 and 14 days of cold storage. The yoghurt supplementation with selected vegetables had no significant effect on the pH and titratable acidity level. The highest ability to scavenge DPPH radicals was stated for yoghurts with broccoli and red sweet pepper. The latter treatment gained the highest notes in sensory evaluation. All vegetable yoghurts were characterised by higher than the natural yoghurt FRAP values measured directly after production. However, the level of this parameter significantly decreased after storage. The red sweet pepper additive was the most beneficial regarding antioxidant properties and organoleptic acceptance of the studied yoghurts.

Influence of capsaicin infusion on secondary peristalsis in patients with gastroesophageal reflux disease

PubMed Central

Yi, Chih-Hsun; Lei, Wei-Yi; Hung, Jui-Sheng; Liu, Tso-Tsai; Chen, Chien-Lin; Pace, Fabio

2016-01-01

AIM To determine whether capsaicin infusion could influence heartburn perception and secondary peristalsis in patients with gastroesophageal reflux disease (GERD). METHODS Secondary peristalsis was performed with slow and rapid mid-esophageal injections of air in 10 patients with GERD. In a first protocol, saline and capsaicin-containing red pepper sauce infusions were randomly performed, whereas 2 consecutive sessions of capsaicin-containing red pepper sauce infusions were performed in a second protocol. Tested solutions including 5 mL of red pepper sauce diluted with 15 mL of saline and 20 mL of 0.9% saline were infused into the mid-esophagus via the manometric catheter at a rate of 10 mL/min with a randomized and double-blind fashion. During each study protocol, perception of heartburn, threshold volumes and peristaltic parameters for secondary peristalsis were analyzed and compared between different stimuli. RESULTS Infusion of capsaicin significantly increased heartburn perception in patients with GERD (P < 0.001), whereas repeated capsaicin infusion significantly reduced heartburn perception (P = 0.003). Acute capsaicin infusion decreased threshold volume of secondary peristalsis (P = 0.001) and increased its frequency (P = 0.01) during rapid air injection. The prevalence of GERD patients with successive secondary peristalsis during slow air injection significantly increased after capsaicin infusion (P = 0.001). Repeated capsaicin infusion increased threshold volume of secondary peristalsis (P = 0.002) and reduced the frequency of secondary peristalsis (P = 0.02) during rapid air injection. CONCLUSION Acute esophageal exposure to capsaicin enhances heartburn sensation and promotes secondary peristalsis in gastroesophageal reflux disease, but repetitive capsaicin infusion reverses these effects. PMID:28018112

Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat.

PubMed

Jang, Yu Kyung; Shin, Gi Ru; Jung, Eun Sung; Lee, Sunmin; Lee, Sarah; Singh, Digar; Jang, Eun Seok; Shin, Dong Joo; Kim, Hye-Jin; Shin, Hye Won; Moon, Byoung Seok; Lee, Choong Hwan

2017-11-01

The metabolic perplexes for gochujang (GCJ) fermentative bioprocess, a traditional Korean pepper paste, has largely remain equivocal for preparative conditions and raw material (RM) additives exacerbating its commercial standardization. Herein, we outlined a differential non-targeted metabolite profiling for three GCJ (white rice-WR; brown rice-BR; wheat-WT) under varying processing steps (P1 - fermentation; P2 - meju addition; P3 - ripening; and P4 - red pepper addition). We correlated the process specific metabolomes with corresponding physicochemical factors, enzymatic phenotypes, and bioactivities for GCJ-types. The P1 was characterized by a uniform increase in the levels of RM-derived lysoPCs. In contrast, P2 was observed with proportionally higher levels of meju-released isoflavones and soyasaponins in WR-GCJ, followed by BR and WT-GCJ. The P3 involved a cumulative increase in primary metabolites in all GCJ samples except lower organic acid contents in WT-GCJ. The pepper derived flavonoids and alkaloids were selectively increased while P4 in all GCJ-types. Copyright © 2017 Elsevier Ltd. All rights reserved.

Biocontrol of Phytophthora Blight and Anthracnose in Pepper by Sequentially Selected Antagonistic Rhizobacteria against Phytophthora capsici.

PubMed

Sang, Mee Kyung; Shrestha, Anupama; Kim, Du-Yeon; Park, Kyungseok; Pak, Chun Ho; Kim, Ki Deok

2013-06-01

We previously developed a sequential screening procedure to select antagonistic bacterial strains against Phytophthora capsici in pepper plants. In this study, we used a modified screening procedure to select effective biocontrol strains against P. capsici; we evaluated the effect of selected strains on Phytophthora blight and anthracnose occurrence and fruit yield in pepper plants under field and plastic house conditions from 2007 to 2009. We selected four potential biocontrol strains (Pseudomonas otitidis YJR27, P. putida YJR92, Tsukamurella tyrosinosolvens YJR102, and Novosphingobium capsulatum YJR107) among 239 bacterial strains. In the 3-year field tests, all the selected strains significantly (P < 0.05) reduced Phytophthora blight without influencing rhizosphere microbial populations; they showed similar or better levels of disease suppressions than in metalaxyl treatment in the 2007 and 2009 tests, but not in the 2008 test. In the 2-year plastic house tests, all the selected strains significantly (P < 0.05) reduced anthracnose incidence in at least one of the test years, but their biocontrol activities were variable. In addition, strains YJR27, YJR92, and YJR102, in certain harvests, increased pepper fruit numbers in field tests and red fruit weights in plastic house tests. Taken together, these results indicate that the screening procedure is rapid and reliable for the selection of potential biocontrol strains against P. capsici in pepper plants. In addition, these selected strains exhibited biocontrol activities against anthracnose, and some of the strains showed plant growth-promotion activities on pepper fruit.

Napropamide residues in runoff and infiltration water from pepper production.

PubMed

Antonious, George F; Patterson, Matthew A

2005-01-01

A field study was conducted on a Lowell silty loam soil of 2.7% organic matter at the Kentucky State University Research Farm, Franklin County, Kentucky. Eighteen universal soil loss equation (USLE) standard plots (22 x 3.7 m each) were established on a 10% slope. Three soil management practices were used: (i) class-A biosolids (sewage sludge), (ii) yard waste compost, each mixed with native soil at a rate of 50 ton acre(-1) on a dry-weight basis, and (iii) a no-mulch (NM) treatment (rototilled bare soil), used for comparison purposes. Devrinol 50-DF "napropamide" [N,N-diethyl-2-(1-naphthyloxy) propionamide] was applied as a preemergent herbicide, incorporated into the soil surface, and the plots were planted with 60-day-old sweet bell pepper seedlings. Napropamide residues one hour following spraying averaged 0.8, 0.4, and 0.3 microg g(-1) dry soil in sewage sludge, yard waste compost, and no-mulch treatments, respectively. Surface runoff water, runoff sediment, and napropamide residues in runoff were significantly reduced by the compost and biosolid treatments. Yard waste compost treatments increased water infiltration and napropamide residues in the vadose zone compared to sewage sludge and NM treatments. Total pepper yields from yard waste compost amended soils (9187 lbs acre(-1)) was significantly higher (P < 0.05) than yield from either the soil amended with class-A biosolids (6984 lbs acre(-1)) or the no-mulch soil (7162 lbs acre(-1)).

Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

PubMed Central

Knežević, Zvonimira Medverec; Frece, Jadranka; Markov, Ksenija; Kazazić, Snježana; Mrvčić, Jasna

2015-01-01

Summary The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants. PMID:27904380

Effects of chronic elevated ozone concentration on the redox state and fruit yield of red pepper plant Capsicum baccatum.

PubMed

Bortolin, Rafael Calixto; Caregnato, Fernanda Freitas; Divan, Armando Molina; Reginatto, Flávio Henrique; Gelain, Daniel Pens; Moreira, José Cláudio Fonseca

2014-02-01

Ozone (O3) is one of the most harmful air pollutants to crops, contributing to high losses on crop yield. Tropospheric O3 background concentrations have increased since pre-industrial times reaching phytotoxic concentrations in many world regions. Capsicum peppers are the second most traded spice in the world, but few studies concerning the O3 effects in this genus are known. Thereby, the aim of this work was to evaluate the effects of chronic exposure to elevated O3 concentrations in red pepper plant Capsicum baccatum L. var. pendulum with especial considerations on the leaf redox state and fruit yield. Fifteen C. baccatum plants were exposed to O3 in open-top chambers during fruit ripening (62 days) at a mean concentration of 171.6 µg/m(3) from 10:00 am to 4:00 pm. We found that O3 treated plants significantly decreased the amount and the total weight of fruits, which were probably a consequence of the changes on leaf oxidative status induced by ozone exposure. Ozone exposed plants increased the reactive oxygen species (ROS) levels on the leaves, which may be associated with the observed decrease on the activity of enzymatic antioxidant defense system, as well with lower levels of polyphenol and reduced thiol groups. Enhanced ROS production and the direct O3 reaction lead to biomacromolecules damages as seen in the diminished chlorophyll content and in the elevated lipid peroxidation and protein carbonylation levels. Through a correlation analysis it was possible to observe that polyphenols content was more important to protect pepper plants against oxidative damages to lipids than to proteins. © 2013 Published by Elsevier Inc.

Definitions of Health Terms: Vitamins

MedlinePlus

... citrus, red and green peppers, tomatoes, broccoli, and greens. Some juices and cereals have added vitamin C. Source : NIH MedlinePlus Vitamin D Vitamin D helps your body absorb calcium. Calcium is one of the main building blocks of bone. A lack of vitamin D ...

Beta-cryptoxanthin: A vitamin A-forming carotenoid

USDA-ARS?s Scientific Manuscript database

Beta-cryptoxanthin is a common carotenoid. It is generally the fourth most abundant in human blood but can achieve high concentrations especially in Japanese and Spanish populations. Its richest food sources include mandarin oranges, persimmons, oranges, papayas, pumpkin, and red sweet peppers. Beta...

Cytotoxic and multidrug resistance reversal activity of a vegetable, 'Anastasia Red', a variety of sweet pepper.

PubMed

Motohashi, Noboru; Wakabayashi, Hidetsugu; Kurihara, Teruo; Takada, Yuko; Maruyama, Shichiro; Sakagami, Hiroshi; Nakashima, Hideki; Tani, Satoru; Shirataki, Yoshiaki; Kawase, Masami; Wolfard, Kristina; Molnár, Joseph

2003-04-01

The vegetable, Anastasia Red, Capsicum annuum L. var. angulosum Mill. (Solanaceae) was successively extracted with hexane, acetone, methanol and 70% methanol, and the extracts were further separated into a total of 21 fractions by silica gel or octadecylsilane (ODS) column chromatography. The biological activities of extracts and fractions were determined. These extracts showed relatively higher cytotoxic activity against two human oral tumor cell lines (HSC-2, HSG) than against normal human gingival fibroblasts (HGF), suggesting a tumor-specific cytotoxic activity. The cytotoxic activity of these extracts was enhanced by fractionation on silica gel [H2, A2, M1-M3] or ODS column chromatography [70M]. Several fractions [H2, H4, H5, A1, A2, A3, A5, A6, A7, M2] reversed the multidrug resistance (MDR) phenotype with L5178 mouse lymphoma T cells, more efficiently than (+/-)-verapamil. The extracts and fractions did not show any detectable anti-human immunodeficiency virus (HIV) or anti-Helicobacter pylori activity. Thus, this study suggests the effective and selective antitumor potential of 'Anastasia Red' of sweet pepper for further phytochemical and biological investigation. Copyright 2003 John Wiley & Sons, Ltd.

Pesticide residue evaluation in major staple food items of Ethiopia using the QuEChERS method: a case study from the Jimma Zone.

PubMed

Mekonen, Seblework; Ambelu, Argaw; Spanoghe, Pieter

2014-06-01

Samples of maize, teff, red pepper, and coffee (green bean and coffee bean with pulp) were collected from a local market in the Jimma Zone, Ethiopia. Samples were analyzed for the occurrence of cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, DTT and its metabolites, and endosulfan (α, β). In the analytical procedure, the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction methodology with dispersive solid phase extraction clean up (d-SPE) technique was applied. Validation of the QuEChERS method was satisfactory. Recovery percentages of most pesticides were in the range of 70% to 120%, with good repeatability (%relative standard deviation < 20). The limit of detection and limit of quantification varied between 0.001 µg/g and 0.092 µg/g and between 0.002 µg/g and 0.307 µg/g, respectively. The main pesticides detected were DDT, endosulfan, cypermethrin, and permethrin. All of the pesticides analyzed were detected in red pepper and green coffee bean. Residues of DDT in coffee pulp significantly differed (p < 0.01) from other food items except for red pepper. The concentration of pesticides in the food items varied from 0.011 mg/kg to 1.115 mg/kg. All food items contained 1 or more pesticides. Two-thirds of the samples had residues below corresponding maximum residue limits, and the remaining one-third of samples were above the maximum residue limits. These results indicate the need for a good pesticide monitoring program to evaluate consumer risk for the Ethiopian people. © 2014 SETAC.

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.

Diet, living conditions and nasopharyngeal carcinoma in Tunisia--a case-control study.

PubMed

Jeannel, D; Hubert, A; de Vathaire, F; Ellouz, R; Camoun, M; Ben Salem, M; Sancho-Garnier, H; de-Thé, G

1990-09-15

We conducted a case-control study of nasopharyngeal carcinoma (NPC) in Tunisia, on diet, dietary patterns and life style, the characteristics of which had been defined by an anthropological study. Eighty incident cases, diagnosed in Tunisia between November 1986 and November 1987, were each matched for sex, age and place of residence to 2 controls. The subjects were asked for dietary data referring to the year preceding the diagnosis of NPC and, with help of their families, during childhood and after weaning. After adjustment for an empirical living conditions score, the following food items were found to be associated with an increased risk for NPC: preserved spiced meat (quaddid), basic stewing preparation (mixture of red and black pepper, garlic, oil, caraway and coriander), and harissa (red pepper, olive oil, garlic, caraway, salt) taken with bread as a snack during childhood and youth. Moreover, subjects who had been directly weaned from mother's milk on to an adult diet were found to be at higher risk for NPC.

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

NASA Astrophysics Data System (ADS)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-08-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.

Biocontrol of Phytophthora Blight and Anthracnose in Pepper by Sequentially Selected Antagonistic Rhizobacteria against Phytophthora capsici

PubMed Central

Sang, Mee Kyung; Shrestha, Anupama; Kim, Du-Yeon; Park, Kyungseok; Pak, Chun Ho; Kim, Ki Deok

2013-01-01

We previously developed a sequential screening procedure to select antagonistic bacterial strains against Phytophthora capsici in pepper plants. In this study, we used a modified screening procedure to select effective biocontrol strains against P. capsici; we evaluated the effect of selected strains on Phytophthora blight and anthracnose occurrence and fruit yield in pepper plants under field and plastic house conditions from 2007 to 2009. We selected four potential biocontrol strains (Pseudomonas otitidis YJR27, P. putida YJR92, Tsukamurella tyrosinosolvens YJR102, and Novosphingobium capsulatum YJR107) among 239 bacterial strains. In the 3-year field tests, all the selected strains significantly (P < 0.05) reduced Phytophthora blight without influencing rhizosphere microbial populations; they showed similar or better levels of disease suppressions than in metalaxyl treatment in the 2007 and 2009 tests, but not in the 2008 test. In the 2-year plastic house tests, all the selected strains significantly (P < 0.05) reduced anthracnose incidence in at least one of the test years, but their biocontrol activities were variable. In addition, strains YJR27, YJR92, and YJR102, in certain harvests, increased pepper fruit numbers in field tests and red fruit weights in plastic house tests. Taken together, these results indicate that the screening procedure is rapid and reliable for the selection of potential biocontrol strains against P. capsici in pepper plants. In addition, these selected strains exhibited biocontrol activities against anthracnose, and some of the strains showed plant growth-promotion activities on pepper fruit. PMID:25288942

Detection of contaminated hazelnuts and ground red chili pepper flakes by multispectral imaging

USDA-ARS?s Scientific Manuscript database

Mycotoxins are the toxic metabolites of certain filamentous fungi and have been demonstrated to cause various health problems in humans, including immunosuppression and cancer. Among them, the aflatoxins have received greater attention because they are potent carcinogens and are responsible for many...

Bell's Palsy.

PubMed

Reich, Stephen G

2017-04-01

Bell's palsy is a common outpatient problem, and while the diagnosis is usually straightforward, a number of diagnostic pitfalls can occur, and a lengthy differential diagnosis exists. Recognition and management of Bell's palsy relies on knowledge of the anatomy and function of the various motor and nonmotor components of the facial nerve. Avoiding diagnostic pitfalls relies on recognizing red flags or features atypical for Bell's palsy, suggesting an alternative cause of peripheral facial palsy. The first American Academy of Neurology (AAN) evidence-based review on the treatment of Bell's palsy in 2001 concluded that corticosteroids were probably effective and that the antiviral acyclovir was possibly effective in increasing the likelihood of a complete recovery from Bell's palsy. Subsequent studies led to a revision of these recommendations in the 2012 evidence-based review, concluding that corticosteroids, when used shortly after the onset of Bell's palsy, were "highly likely" to increase the probability of recovery of facial weakness and should be offered; the addition of an antiviral to steroids may increase the likelihood of recovery but, if so, only by a very modest effect. Bell's palsy is characterized by the spontaneous acute onset of unilateral peripheral facial paresis or palsy in isolation, meaning that no features from the history, neurologic examination, or head and neck examination suggest a specific or alternative cause. In this setting, no further testing is necessary. Even without treatment, the outcome of Bell's palsy is favorable, but treatment with corticosteroids significantly increases the likelihood of improvement.

China Report, Red Flag, Number 10, 16 May 1983

DTIC Science & Technology

1983-07-19

coconuts, peppers, cashew nuts , and tea have all broken previous production records. Last year, income distributed over the whole region reached 258...whole brigade planted 3,200 mu of sugarcane, 320 mu of rubber, 13,700 coconut palms, some betel palms, cashews , and other economic crops. The

7 CFR 201.36c - Hermetically-sealed containers.

Code of Federal Regulations, 2012 CFR

2012-01-01

..., crimson 8.0 Fescue, red 8.0 Mustard, India 5.0 Ryegrass, annual 8.0 Ryegrass, perennial 8.0 All others 6.0... Melon 6.0 Mustard, India 5.0 Onion 6.5 Onion, Welsh 6.5 Parsley 6.5 Parsnip 6.0 Pea 7.0 Pepper 4.5...

7 CFR 201.36c - Hermetically-sealed containers.

Code of Federal Regulations, 2014 CFR

2014-01-01

..., crimson 8.0 Fescue, red 8.0 Mustard, India 5.0 Ryegrass, annual 8.0 Ryegrass, perennial 8.0 All others 6.0... Melon 6.0 Mustard, India 5.0 Onion 6.5 Onion, Welsh 6.5 Parsley 6.5 Parsnip 6.0 Pea 7.0 Pepper 4.5...

7 CFR 201.36c - Hermetically-sealed containers.

Code of Federal Regulations, 2010 CFR

2010-01-01

..., crimson 8.0 Fescue, red 8.0 Mustard, India 5.0 Ryegrass, annual 8.0 Ryegrass, perennial 8.0 All others 6.0... Melon 6.0 Mustard, India 5.0 Onion 6.5 Onion, Welsh 6.5 Parsley 6.5 Parsnip 6.0 Pea 7.0 Pepper 4.5...

7 CFR 201.36c - Hermetically-sealed containers.

Code of Federal Regulations, 2013 CFR

2013-01-01

..., crimson 8.0 Fescue, red 8.0 Mustard, India 5.0 Ryegrass, annual 8.0 Ryegrass, perennial 8.0 All others 6.0... Melon 6.0 Mustard, India 5.0 Onion 6.5 Onion, Welsh 6.5 Parsley 6.5 Parsnip 6.0 Pea 7.0 Pepper 4.5...

7 CFR 201.36c - Hermetically-sealed containers.

Code of Federal Regulations, 2011 CFR

2011-01-01

..., crimson 8.0 Fescue, red 8.0 Mustard, India 5.0 Ryegrass, annual 8.0 Ryegrass, perennial 8.0 All others 6.0... Melon 6.0 Mustard, India 5.0 Onion 6.5 Onion, Welsh 6.5 Parsley 6.5 Parsnip 6.0 Pea 7.0 Pepper 4.5...

40 CFR 180.950 - Tolerance exemptions for minimal risk active and inert ingredients.

Code of Federal Regulations, 2013 CFR

2013-07-01

... AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD... inert or an active ingredient in a pesticide chemical formulation, including antimicrobial pesticide..., cloves, and red pepper. (iii) Herbs such as basil, anise, or fenugreek. (2) Excluded from the term...

40 CFR 180.950 - Tolerance exemptions for minimal risk active and inert ingredients.

Code of Federal Regulations, 2011 CFR

2011-07-01

... AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD... inert or an active ingredient in a pesticide chemical formulation, including antimicrobial pesticide..., cloves, and red pepper. (iii) Herbs such as basil, anise, or fenugreek. (2) Excluded from the term...

40 CFR 180.950 - Tolerance exemptions for minimal risk active and inert ingredients.

Code of Federal Regulations, 2012 CFR

2012-07-01

... AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD... inert or an active ingredient in a pesticide chemical formulation, including antimicrobial pesticide..., cloves, and red pepper. (iii) Herbs such as basil, anise, or fenugreek. (2) Excluded from the term...

40 CFR 180.950 - Tolerance exemptions for minimal risk active and inert ingredients.

Code of Federal Regulations, 2014 CFR

2014-07-01

... AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD... inert or an active ingredient in a pesticide chemical formulation, including antimicrobial pesticide..., cloves, and red pepper. (iii) Herbs such as basil, anise, or fenugreek. (2) Excluded from the term...

Added value of a household-level study during an outbreak investigation of Salmonella serotype Saintpaul infections, New Mexico 2008

PubMed Central

Boore, A. L.; Jungk, J.; Russo, E.T.; Redd, J.T.; Angulo, F. J.; Williams, I. T.; Cheek, J. E.; Gould, L. H.

2015-01-01

SUMMARY In 2008, nationwide investigations of a Salmonella serotype Saintpaul outbreak led first to consumer warnings for Roma and red round tomatoes, then later for jalapeño and serrano peppers. In New Mexico, where there were a large number of cases but no restaurant-based clusters, the NM Department of Health and the Indian Health Service participated with CDC in individual-level and household-level case-control studies of infections in New Mexico and the Navajo Nation. No food item was associated in the individual-level study. In the household-level study, households with an ill member were more likely to have had jalapeño peppers present during the exposure period and to have reported ever having serrano peppers in the household. This report illustrates the complexity of this investigation, the limitations of traditional individual-level case-control studies when vehicles of infection are ingredients or commonly eaten with other foods, and the added value of a household-level study. PMID:23228507

Added value of a household-level study during an outbreak investigation of Salmonella serotype Saintpaul infections, New Mexico 2008.

PubMed

Boore, A L; Jungk, J; Russo, E T; Redd, J T; Angulo, F J; Williams, I T; Cheek, J E; Gould, L H

2013-10-01

In 2008, nationwide investigations of a Salmonella serotype Saintpaul outbreak led first to consumer warnings for Roma and red round tomatoes, then later for jalapeño and serrano peppers. In New Mexico, where there were a large number of cases but no restaurant-based clusters, the NM Department of Health and the Indian Health Service participated with CDC in individual-level and household-level case-control studies of infections in New Mexico and the Navajo Nation. No food item was associated in the individual-level study. In the household-level study, households with an ill member were more likely to have had jalapeño peppers present during the exposure period and to have reported ever having serrano peppers in the household. This report illustrates the complexity of this investigation, the limitations of traditional individual-level case-control studies when vehicles of infection are ingredients or commonly eaten with other foods, and the added value of a household-level study.

Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (Capsicum annuum).

PubMed

Victoria-Campos, Claudia I; Ornelas-Paz, José de Jesús; Yahia, Elhadi M; Failla, Mark L

2013-04-17

The high diversity of carotenoids and chlorophylls in foods contrasts with the reduced number of pigments that typically are investigated in micellarization studies. In this study, pepper samples (raw and heat-treated) contained 68 individual pigments, but only 38 of them were micellarized after in vitro digestion. The micellarization of pigments was majorly determined by the interaction effect of processing style (food matrix effect) and fat type (saturated and unsaturated). The highest micellarization was observed with raw peppers. Unsaturated fat increased the micellarization of carotenoid esters, while the impact of fat on the micellarization of free carotenoids seemed to be dependent on pigment structure. The micellarization efficiency was diminished as the esterification level of carotenoids increased. The type of fatty acid moiety and the polarity of the carotenoids modulated their micellarization. Chlorophylls were transformed into pheophytins by heat-processing and digestion, with the pheophytins being stable under gastrointestinal conditions. Micellarization of pheophytins was improved by fat.

International Conference on Superlattices, Microstructures and Microdevices (3rd) Held in Chicago, Illinois on August 17-20, 1987.

DTIC Science & Technology

1987-08-20

contributed) A. Scherer, P. S. 0. Lin, P. Grobbe, Tp6 electron Impact Ionization from GaAs J. Harbison, L. Schiavone , Bell imntibued) quantum well...molecular beam epitaxy. 20 :’% .•% , *U.%.*. Mp 4 eVV % % Semiconductor Microcrystallites in Porous Glass and Their Applications in Optics .1%• John C. Luong...A. Scherer, P.S.D. Lin, P. Grabbe, J. Harbison, L. Schiavone .v/- Bell Communications Research Red Bank, NJ 07701 Recent advances in electron beam

Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment.

PubMed

Jacxsens, L; Ibañez, I Castro; Gómez-López, V M; Fernandes, J Araujo; Allende, A; Uyttendaele, M; Huybrechts, I

2015-04-01

A consumer survey was organized in Spain and Belgium to obtain consumption data and to gain insight into consumer handling practices for fresh vegetables consumed raw or minimally processed (i.e., heads of leafy greens, bell peppers, tomatoes, fresh herbs, and precut and packed leafy greens) and fruits to be consumed without peeling (i.e., apples, grapes, strawberries, raspberries, other berries, fresh juices, and precut mixed fruit). This information can be used for microbiological and/or chemical food safety research. After extensive cleanup of rough databases for missing and extreme values and age correction, information from 583 respondents from Spain and 1,605 respondents from Belgium (18 to 65 years of age) was retained. Daily intake (grams per day) was calculated taking into account frequency and seasonality of consumption, and distributions were obtained that can be used in quantitative risk assessment for chemical hazards with chronic effects on human health. Data also were recalculated to obtain discrete distributions of consumption per portion and the corresponding frequency of consumption, which can be used in acute microbiological risk assessment or outbreak investigations. The ranked median daily consumption of fruits and vegetables was similar in Spain and Belgium: apple > strawberry > grapes > strawberries and raspberries; and tomatoes > leafy greens > bell peppers > fresh herbs. However, vegetable consumption was higher (in terms of both portion and frequency of consumption) in Spain than in Belgium, whereas the opposite was found for fruit consumption. Regarding consumer handling practices related to storage time and method, Belgian consumers less frequently stored their fresh produce in a refrigerator and did so for shorter times compared with Spanish consumers. Washing practices for lettuce heads and packed leafy greens also were different. The survey revealed differences between these two countries in consumption and consumer handling practices, which can have an impact on outcomes of future microbiological or chemical risk assessment studies.

Perceiving Object Shape from Specular Highlight Deformation, Boundary Contour Deformation, and Active Haptic Manipulation.

PubMed

Norman, J Farley; Phillips, Flip; Cheeseman, Jacob R; Thomason, Kelsey E; Ronning, Cecilia; Behari, Kriti; Kleinman, Kayla; Calloway, Autum B; Lamirande, Davora

2016-01-01

It is well known that motion facilitates the visual perception of solid object shape, particularly when surface texture or other identifiable features (e.g., corners) are present. Conventional models of structure-from-motion require the presence of texture or identifiable object features in order to recover 3-D structure. Is the facilitation in 3-D shape perception similar in magnitude when surface texture is absent? On any given trial in the current experiments, participants were presented with a single randomly-selected solid object (bell pepper or randomly-shaped "glaven") for 12 seconds and were required to indicate which of 12 (for bell peppers) or 8 (for glavens) simultaneously visible objects possessed the same shape. The initial single object's shape was defined either by boundary contours alone (i.e., presented as a silhouette), specular highlights alone, specular highlights combined with boundary contours, or texture. In addition, there was a haptic condition: in this condition, the participants haptically explored with both hands (but could not see) the initial single object for 12 seconds; they then performed the same shape-matching task used in the visual conditions. For both the visual and haptic conditions, motion (rotation in depth or active object manipulation) was present in half of the trials and was not present for the remaining trials. The effect of motion was quantitatively similar for all of the visual and haptic conditions-e.g., the participants' performance in Experiment 1 was 93.5 percent higher in the motion or active haptic manipulation conditions (when compared to the static conditions). The current results demonstrate that deforming specular highlights or boundary contours facilitate 3-D shape perception as much as the motion of objects that possess texture. The current results also indicate that the improvement with motion that occurs for haptics is similar in magnitude to that which occurs for vision.

Perceiving Object Shape from Specular Highlight Deformation, Boundary Contour Deformation, and Active Haptic Manipulation

PubMed Central

Cheeseman, Jacob R.; Thomason, Kelsey E.; Ronning, Cecilia; Behari, Kriti; Kleinman, Kayla; Calloway, Autum B.; Lamirande, Davora

2016-01-01

It is well known that motion facilitates the visual perception of solid object shape, particularly when surface texture or other identifiable features (e.g., corners) are present. Conventional models of structure-from-motion require the presence of texture or identifiable object features in order to recover 3-D structure. Is the facilitation in 3-D shape perception similar in magnitude when surface texture is absent? On any given trial in the current experiments, participants were presented with a single randomly-selected solid object (bell pepper or randomly-shaped “glaven”) for 12 seconds and were required to indicate which of 12 (for bell peppers) or 8 (for glavens) simultaneously visible objects possessed the same shape. The initial single object’s shape was defined either by boundary contours alone (i.e., presented as a silhouette), specular highlights alone, specular highlights combined with boundary contours, or texture. In addition, there was a haptic condition: in this condition, the participants haptically explored with both hands (but could not see) the initial single object for 12 seconds; they then performed the same shape-matching task used in the visual conditions. For both the visual and haptic conditions, motion (rotation in depth or active object manipulation) was present in half of the trials and was not present for the remaining trials. The effect of motion was quantitatively similar for all of the visual and haptic conditions–e.g., the participants’ performance in Experiment 1 was 93.5 percent higher in the motion or active haptic manipulation conditions (when compared to the static conditions). The current results demonstrate that deforming specular highlights or boundary contours facilitate 3-D shape perception as much as the motion of objects that possess texture. The current results also indicate that the improvement with motion that occurs for haptics is similar in magnitude to that which occurs for vision. PMID:26863531

Variability of Carotenoid Biosynthesis in Orange Colored Capsicum spp.

PubMed Central

Guzman, Ivette; Hamby, Shane; Romero, Joslynn; Bosland, Paul W.; O’Connell, Mary A.

2010-01-01

Pepper, Capsicum spp., is a worldwide crop valued for heat, nutrition, and rich pigment content. Carotenoids, the largest group of plant pigments, function as antioxidants and as vitamin A precursors. The most abundant carotenoids in ripe pepper fruits are β-carotene, capsanthin, and capsorubin. In this study, the carotenoid composition of orange fruited Capsicum lines was defined along with the allelic variability of the biosynthetic enzymes. The carotenoid chemical profiles present in seven orange pepper varieties were determined using a novel UPLC method. The orange appearance of the fruit was due either to the accumulation of β-carotene, or in two cases, due to only the accumulation of red and yellow carotenoids. Four carotenoid biosynthetic genes, Psy, Lcyb, CrtZ-2, and Ccs were cloned and sequenced from these cultivars. This data tested the hypothesis that different alleles for specific carotenoid biosynthetic enzymes are associated with specific carotenoid profiles in orange peppers. While the coding regions within Psy and CrtZ-2 did not change in any of the lines, the genomic sequence contained introns not previously reported. Lcyb and Ccs contained no introns but did exhibit polymorphisms resulting in amino acid changes; a new Ccs variant was found. When selectively breeding for high provitamin A levels, phenotypic recurrent selection based on fruit color is not sufficient, carotenoid chemical composition should also be conducted. Based on these results, specific alleles are candidate molecular markers for selection of orange pepper lines with high β-carotene and therefore high pro-vitamin A levels. PMID:20582146

A Geometrical Approach to Bell's Theorem

NASA Technical Reports Server (NTRS)

Rubincam, David Parry

2000-01-01

Bell's theorem can be proved through simple geometrical reasoning, without the need for the Psi function, probability distributions, or calculus. The proof is based on N. David Mermin's explication of the Einstein-Podolsky-Rosen-Bohm experiment, which involves Stern-Gerlach detectors which flash red or green lights when detecting spin-up or spin-down. The statistics of local hidden variable theories for this experiment can be arranged in colored strips from which simple inequalities can be deduced. These inequalities lead to a demonstration of Bell's theorem. Moreover, all local hidden variable theories can be graphed in such a way as to enclose their statistics in a pyramid, with the quantum-mechanical result lying a finite distance beneath the base of the pyramid.

Expression of PAT and NPT II proteins during the developmental stages of a genetically modified pepper developed in Korea.

PubMed

Kim, Hyo Jin; Lee, Si Myung; Kim, Jae Kwang; Ryu, Tae Hun; Suh, Seok Cheol; Cho, Hyun Suk

2010-10-27

Estimation of the protein levels introduced in a biotechnology-derived product is conducted as part of an overall safety assessment. An enzyme-linked immunosorbent assay (ELISA) was used to analyze phosphinothricin acetyltransferase (PAT) and neomycin phosphotransferase II (NPT II) protein expression in a genetically modified (GM) pepper plant developed in Korea. PAT and NPT II expression levels, based on both dry weight and fresh weight, were variable among different plant generations and plant sections from isolated genetically modified organism (GMO) fields at four developmental stages. PAT expression was highest in leaves at anthesis (11.44 μg/gdw and 2.17 μg/gfw) and lowest in roots (0.12 μg/gdw and 0.01 μg/gfw). NPT II expression was also highest in leaves at anthesis (17.31 μg/gdw and 3.41 μg/gfw) and lowest in red pepper (0.65 μg/gdw and 0.12 μg/gfw). In pollen, PAT expression was 0.59-0.62 μg/gdw, while NPT II was not detected. Both PAT and NPT II showed a general pattern of decreased expression with progression of the growing season. As expected, PAT and NPT II protein expression was not detectable in control pepper plants.

Mutation increasing β-carotene concentrations does not adversely affect concentrations of essential mineral elements in pepper fruit

PubMed Central

Thompson, Jacqueline A.; Penchev, Emil A.; Nielen, Stephan

2017-01-01

Vitamin and mineral deficiencies are prevalent in human populations throughout the world. Vitamin A deficiency affects hundreds of millions of pre-school age children in low income countries. Fruits of pepper (Capsicum annuum L.) can be a major dietary source of precursors to Vitamin A biosynthesis, such as β-carotene. Recently, pepper breeding programs have introduced the orange-fruited (of) trait of the mutant variety Oranzheva kapiya, which is associated with high fruit β-carotene concentrations, to the mutant variety Albena. In this manuscript, concentrations of β-carotene and mineral elements (magnesium, phosphorus, sulphur, potassium, zinc, calcium, manganese, iron and copper) were compared in fruit from P31, a red-fruited genotype derived from the variety Albena, and M38, a genotype developed by transferring the orange-fruited mutation (of) into Albena. It was observed that fruit from M38 plants had greater β-carotene concentration at both commercial and botanical maturity (4.9 and 52.7 mg / kg fresh weight, respectively) than fruit from P31 plants (2.3 and 30.1 mg / kg fresh weight, respectively). The mutation producing high β-carotene concentrations in pepper fruits had no detrimental effect on the concentrations of mineral elements required for human nutrition. PMID:28207797

Mutation increasing β-carotene concentrations does not adversely affect concentrations of essential mineral elements in pepper fruit.

PubMed

Tomlekova, Nasya B; White, Philip J; Thompson, Jacqueline A; Penchev, Emil A; Nielen, Stephan

2017-01-01

Vitamin and mineral deficiencies are prevalent in human populations throughout the world. Vitamin A deficiency affects hundreds of millions of pre-school age children in low income countries. Fruits of pepper (Capsicum annuum L.) can be a major dietary source of precursors to Vitamin A biosynthesis, such as β-carotene. Recently, pepper breeding programs have introduced the orange-fruited (of) trait of the mutant variety Oranzheva kapiya, which is associated with high fruit β-carotene concentrations, to the mutant variety Albena. In this manuscript, concentrations of β-carotene and mineral elements (magnesium, phosphorus, sulphur, potassium, zinc, calcium, manganese, iron and copper) were compared in fruit from P31, a red-fruited genotype derived from the variety Albena, and M38, a genotype developed by transferring the orange-fruited mutation (of) into Albena. It was observed that fruit from M38 plants had greater β-carotene concentration at both commercial and botanical maturity (4.9 and 52.7 mg / kg fresh weight, respectively) than fruit from P31 plants (2.3 and 30.1 mg / kg fresh weight, respectively). The mutation producing high β-carotene concentrations in pepper fruits had no detrimental effect on the concentrations of mineral elements required for human nutrition.

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.

Chili peppers: Challenges and advances in transitioning harvesting of New Mexico's signature crop

USDA-ARS?s Scientific Manuscript database

New Mexico-type chile (Capsicum annuum L.), often referred to as ‘Anaheim’, is the signature crop of New Mexico. Both the red and green (fully sized, but physiologically immature) crops are celebrated in local cuisine, culture and art, and production and processing of chile is an integral contributo...

Dehydro-alpha-lapachone isolated from Catalpa ovata stems: activity against plant pathogenic fungi.

PubMed

Cho, Jun Young; Kim, Hae Young; Choi, Gyung Ja; Jang, Kyoung Soo; Lim, He Kyoung; Lim, Chi Hwan; Cho, Kwang Yun; Kim, Jin-Cheol

2006-05-01

The methanol extract of stems of Catalpa ovata G Don exhibits potent in vivo antifungal activity against Magnaporthe grisea (Hebert) Barr (rice blast) on rice plants, Botrytis cinerea Pers ex Fr (tomato grey mould) and Phytophthora infestans (Mont) de Bary (tomato late blight) on tomato plants, Puccinia recondita Rob ex Desm (wheat leaf rust) on wheat plants and Blumeria graminis (DC) Speer f. sp. hordei Marchal (barley powdery mildew) on barley plants. An antifungal substance was isolated and identified as dehydro-alpha-lapachone from mass and nuclear magnetic resonance spectral data. It completely inhibited the mycelial growth of B. cinerea, Colletotrichum acutatum Simmonds, Colletotrichum gloeosporioides Simmonds, M. grisea and Pythium ultimum Trow over a range of 0.4-33.3 mg litre(-1). It also controlled the development of rice blast, tomato late blight, wheat leaf rust, barley powdery mildew and red pepper anthracnose (Colletotrichum coccodes (Wallr) S Hughes). The chemical was particularly effective in suppressing red pepper anthracnose by 95% at a concentration of 125 mg litre(-1). Copyright 2006 Society of Chemical Industry.

Development of blood-yolk-polymyxin B-trimethoprim agar for the enumeration of Bacillus cereus in various foods.

PubMed

Kim, Dong-Hyeon; Kim, Hyunsook; Chon, Jung-Whan; Moon, Jin-San; Song, Kwang-Young; Seo, Kun-Ho

2013-07-15

Blood-yolk-polymyxin B-trimethoprim agar (BYPTA) was developed by the addition of egg yolk, laked horse blood, sodium pyruvate, polymyxin B, and trimethoprim, and compared with mannitol-yolk-polymyxin B agar (MYPA) for the isolation and enumeration of Bacillus cereus (B. cereus) in pure culture and various food samples. In pure culture, there was no statistical difference (p>0.05) between the recoverability and sensitivity of MYPA and BYPTA, whereas BYPTA exhibited higher specificity (p<0.05). To evaluate BYPTA agar with food samples, B. cereus was experimentally spiked into six types of foods, triangle kimbab, sandwich, misugaru, Saengsik, red pepper powder, and soybean paste. No statistical difference was observed in recoverability (p>0.05) between MYPA and BYPTA in all tested foods, whereas BYPTA exhibited higher selectivity than MYPA, especially in foods with high background microflora, such as Saengsik, red pepper powder, and soybean paste. The newly developed selective medium BYPTA could be a useful enumeration tool to assess the level of B. cereus in foods, particularly with high background microflora. Copyright © 2013 Elsevier B.V. All rights reserved.

Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus

PubMed Central

Tripathi, Smita; Mishra, H.N.

2009-01-01

Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols, mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth of Aspergillus flavus for 30 days on powdered red pepper. The fungal biomass was measured by ergosterol content and Aflatoxin B1 by HPLC. Amongst the various nutritional constituents evaluated for nutritional losses and changes the highest nutritional loss was reported in total carotenoids (88.55%) followed by total sugars (85.5%). The protein content of the infected sample increased from 18.01% to 23%. The nutritional profile of chilli powder (Capsicum annum var. sannam L.) shows highest share of total soluble sugars (32.89%) and fiber content (21.05%), followed by protein (18.01%) and fat (13.32%) making it an ideal solid- substrate for mould growth. At the end of incubation the fungal biomass was 192. 25 mg / 100 gram powder, total plate count 17.5 X 10 4 CFU/g and Aflatoxin B1 content was 30.06 μg / kg. PMID:24031333

Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source.

PubMed

Gieraltowski, L; Julian, E; Pringle, J; Macdonald, K; Quilliam, D; Marsden-Haug, N; Saathoff-Huber, L; Von Stein, D; Kissler, B; Parish, M; Elder, D; Howard-King, V; Besser, J; Sodha, S; Loharikar, A; Dalton, S; Williams, I; Barton Behravesh, C

2013-06-01

In November 2009, we initiated a multistate investigation of Salmonella Montevideo infections with pulsed-field gel electrophoresis pattern JIXX01.0011. We identified 272 cases in 44 states with illness onset dates ranging from 1 July 2009 to 14 April 2010. To help generate hypotheses, warehouse store membership card information was collected to identify products consumed by cases. These records identified 19 ill persons who purchased company A salami products before onset of illness. A case-control study was conducted. Ready-to-eat salami consumption was significantly associated with illness (matched odds ratio 8·5, 95% confidence interval 2·1-75·9). The outbreak strain was isolated from company A salami products from an environmental sample from one manufacturing plant, and sealed containers of black and red pepper at the facility. This outbreak illustrates the importance of using membership card information to assist in identifying suspect vehicles, the potential for spices to contaminate ready-to-eat products, and preventing raw ingredient contamination of these products.

46 CFR 167.55-5 - Marking of fire and emergency equipment.

Code of Federal Regulations, 2013 CFR

2013-10-01

.../2-inch red letters: “General Alarm—When Bell Rings Go to Your Station.” (c) Steam, foam or CO 2 fire smothering apparatus. Steam, foam or CO2 fire smothering apparatus shall be marked “Steam Fire Apparatus” or “Foam Fire Apparatus” or “CO2 Fire Apparatus”, as appropriate, in not less than 2-inch red letters. The...

46 CFR 167.55-5 - Marking of fire and emergency equipment.

Code of Federal Regulations, 2011 CFR

2011-10-01

.../2-inch red letters: “General Alarm—When Bell Rings Go to Your Station.” (c) Steam, foam or CO 2 fire smothering apparatus. Steam, foam or CO2 fire smothering apparatus shall be marked “Steam Fire Apparatus” or “Foam Fire Apparatus” or “CO2 Fire Apparatus”, as appropriate, in not less than 2-inch red letters. The...

46 CFR 167.55-5 - Marking of fire and emergency equipment.

Code of Federal Regulations, 2010 CFR

2010-10-01

.../2-inch red letters: “General Alarm—When Bell Rings Go to Your Station.” (c) Steam, foam or CO 2 fire smothering apparatus. Steam, foam or CO2 fire smothering apparatus shall be marked “Steam Fire Apparatus” or “Foam Fire Apparatus” or “CO2 Fire Apparatus”, as appropriate, in not less than 2-inch red letters. The...

46 CFR 167.55-5 - Marking of fire and emergency equipment.

Code of Federal Regulations, 2012 CFR

2012-10-01

.../2-inch red letters: “General Alarm—When Bell Rings Go to Your Station.” (c) Steam, foam or CO 2 fire smothering apparatus. Steam, foam or CO2 fire smothering apparatus shall be marked “Steam Fire Apparatus” or “Foam Fire Apparatus” or “CO2 Fire Apparatus”, as appropriate, in not less than 2-inch red letters. The...

46 CFR 167.55-5 - Marking of fire and emergency equipment.

Code of Federal Regulations, 2014 CFR

2014-10-01

.../2-inch red letters: “General Alarm—When Bell Rings Go to Your Station.” (c) Steam, foam or CO 2 fire smothering apparatus. Steam, foam or CO2 fire smothering apparatus shall be marked “Steam Fire Apparatus” or “Foam Fire Apparatus” or “CO2 Fire Apparatus”, as appropriate, in not less than 2-inch red letters. The...

Spice allergy in celery-sensitive patients.

PubMed

Stäger, J; Wüthrich, B; Johansson, S G

1991-08-01

Scratch tests (SCT) with powdered commercial spices were performed in 70 patients with positive skin tests to birch and/or mugwort pollens and celery. Positive SCT to aniseed, fennel, coriander and cumin--all from the same botanical family (Apiaceae) as celery--were observed in more than 24 patients. Spices from unrelated families (red pepper, white pepper, ginger, nutmeg, cinnamon) elicited positive immediate skin test reactions only in three of 11 patients. Specific serum IgE to spices (determined in 41 patients with positive RAST to celery) up to class 3 were seen especially in patients with celery-mugwort or celery-birch-mugwort association, and concerned various botanical families. Celery-birch association pattern was linked to positive reactions (RAST classes 1-2) to spices from the Apiaceae family only.

15 CFR Appendix E to Subpart M of... - Motorized Personal Watercraft Zones and Access Routes Within the Sanctuary

Code of Federal Regulations, 2011 CFR

2011-01-01

... access route southwest along a bearing of approximately 196° true (180° magnetic) to the red and white...° magnetic) to the red and white bell buoy at the eastern boundary of Zone Three bounded by: Point ID No...° true (0° magnetic) to the southern boundary of Zone Four bounded by: Point ID No. Latitude Longitude 1...

Colonizing ability of Pseudomonas fluorescens 2112, among collections of 2,4-diacetylphloroglucinol-producing Pseudomonas fluorescens spp. in pea rhizosphere.

USDA-ARS?s Scientific Manuscript database

Pseudomonas fluorescens 2112, isolated in Korea as an indigenous antagonistic bacteria, can produce 2,4-diacetylphloroglucinol (2,4-DAPG) and the siderophore pyoveridin2112 for the control of Phytophthora blight of red-pepper. P. fluorescens 2112 was classified into a new genotype C among the 17 gen...

Mechanizing chile peppers: Challenges and advances in transitioning harvest of New Mexico’s signature crop

USDA-ARS?s Scientific Manuscript database

New Mexican-type red and green chile (Capsicum annuum) is important to New Mexico’s identity and economy. Producers began experimenting with mechanical harvest in the mid-1960s, but efforts stalled in the 1970s. Adverse impact to production following the implementation of the North American Free Tra...

Mechanizing chile peppers: Challenges and advances in transitioning harvest of New Mexico's signature crop

USDA-ARS?s Scientific Manuscript database

New Mexican-type chile (Capsicum annuum L.), often referred to as 'Anaheim', is the signature crop of New Mexico. Both the red and green (fully sized, but physiologically immature) crops are integral to the state's culture and economy. Lack of a predictable labor supply and higher input costs have p...

Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study.

PubMed

Ou, Boxin; Huang, Dejian; Hampsch-Woodill, Maureen; Flanagan, Judith A; Deemer, Elizabeth K

2002-05-22

A total of 927 freeze-dried vegetable samples, including 111 white cabbages, 59 carrots, 51 snap beans, 57 cauliflower, 33 white onions, 48 purple onions, 130 broccoli, 169 tomatoes, 25 beets, 88 peas, 88 spinach, 18 red peppers, and 50 green peppers, were analyzed using the oxygen radical absorption capacity (ORAC) and ferric reducing antioxidant capacity (FRAP) methods. The data show that the ORAC and FRAP values of vegetable are not only dependent on species, but also highly dependent on geographical origin and harvest time. The two antioxidant assay methods, ORAC and FRAP, also give different antioxidant activity trends. The discrepancy is extensively discussed based on the chemistry principles upon which these methods are built, and it is concluded that the ORAC method is chemically more relevant to chain-breaking antioxidants activity, while the FRAP has some drawbacks such as interference, reaction kinetics, and quantitation methods. On the basis of the ORAC results, green pepper, spinach, purple onion, broccoli, beet, and cauliflower are the leading sources of antioxidant activities against the peroxyl radicals.

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions.

PubMed

Valenzuela, Juan Luis; Manzano, Susana; Palma, Francisco; Carvajal, Fátima; Garrido, Dolores; Jamilena, Manuel

2017-07-08

Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits.

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

PubMed Central

Valenzuela, Juan Luis; Manzano, Susana; Palma, Francisco; Carvajal, Fátima; Jamilena, Manuel

2017-01-01

Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits. PMID:28698472

Anti-cholelithogenic potential of dietary spices and their bioactives.

PubMed

Srinivasan, Krishnapura

2017-05-24

Dietary hypocholesterolemic spices-curcumin (active compound of turmeric (Curcuma longa)) and capsaicin (active compound of red pepper (Capsicum annuum)), the active principles of spices-turmeric (Curcuma longa) and red pepper (Capsicum annuum), fenugreek (Trigonella foenum-graecum) seeds, garlic (Allium sativum), and onion (Allium cepa) are documented to have anti-cholelithogenic property in animal model. These spices prevent the induction of cholesterol gallstones by lithogenic high cholesterol diet and also regress the pre-established cholesterol gallstones, by virtue of their hypolipidemic potential. The antilithogenic influence of these spices is primarily attributable to their hypocholesterolemic effect. Increased cholesterol saturation index, cholesterol:phospholipid ratio and cholesterol:bile acid ratio in the bile caused by the lithogenic diet was countered by these spices. The antilithogenicity of these hypocholesterolemic spices was considered to be due also to their influence on biliary proteins that have pro-nucleating activity and anti-nucleating activity. Investigations on the involvement of biliary proteins in cholesterol crystal nucleation revealed that in an in vitro bile model, low molecular weight biliary proteins of the lithogenic diet fed animals have a pro-nucleating activity. On the contrary, low molecular weight biliary proteins of the animals fed hypocholesterolemic spices along with lithogenic diet showed a potent anti-nucleating activity.

Antiangiogenic activity of the lipophilic antimicrobial peptides from an endophytic bacterial strain isolated from red pepper leaf.

PubMed

Jung, Hye Jin; Kim, Yonghyo; Lee, Hyang Burm; Kwon, Ho Jeong

2015-03-01

The induction of angiogenesis is a crucial step in tumor progression, and therefore, efficient inhibition of angiogenesis is considered a powerful strategy for the treatment of cancer. In the present study, we report that the lipophilic antimicrobial peptides from EML-CAP3, a new endophytic bacterial strain isolated from red pepper leaf (Capsicum annuum L.), exhibit potent antiangiogenic activity both in vitro and in vivo. The newly obtained antimicrobial peptides effectively inhibited the proliferation of human umbilical vein endothelial cells at subtoxic doses. Furthermore, the peptides suppressed the in vitro characteristics of angiogenesis such as endothelial cell invasion and tube formation stimulated by vascular endothelial growth factor, as well as neovascularization of the chorioallantoic membrane of growing chick embryos in vivo without showing cytotoxicity. Notably, the angiostatic peptides blocked tumor cell-induced angiogenesis by suppressing the expression levels of hypoxia-inducible factor-1α and its target gene, vascular endothelial growth factor (VEGF). To our knowledge, our findings demonstrate for the first time that the antimicrobial peptides from EML-CAP3 possess antiangiogenic potential and may thus be used for the treatment of hypervascularized tumors.

CH-19 sweet, a non-pungent cultivar of red pepper, increased body temperature and oxygen consumption in humans.

PubMed

Ohnuki, K; Niwa, S; Maeda, S; Inoue, N; Yazawa, S; Fushiki, T

2001-09-01

We investigated the effect of CH-19 Sweet, a non-pungent cultivar of red pepper, on body temperature and oxygen consumption in humans. CH-19 Sweet was given to 11 healthy volunteers, and core body temperature, body surface temperature and oxygen consumption were measured. The control group ingested California-Wandar, which contained neither capsaicin nor capsiate. The core body temperature in the CH-19 Sweet group was significantly higher than that in the control group (P<0.01). The forehead temperature measured by infrared thermography in the CH-19 Sweet group was significantly higher than that in the control group. The body surface temperature was increased for about 20 min after consumption of CH-19 Sweet intake, and the neck temperature was significantly higher (P<0.001) than when the subjects consumed California-Wandar. We also measured respiratory gas by indirect calorimetry while subjects wore a face mask. A significant difference was detected in oxygen consumption between the two groups, and the value was significantly higher in the CH-19 Sweet group (P<0.03). These results suggest that CH-19 Sweet increased thermogenesis and energy consumption.

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.

Lanthanum Affects Bell Pepper Seedling Quality Depending on the Genotype and Time of Exposure by Differentially Modifying Plant Height, Stem Diameter and Concentrations of Chlorophylls, Sugars, Amino Acids, and Proteins.

PubMed

García-Jiménez, Atonaltzin; Gómez-Merino, Fernando C; Tejeda-Sartorius, Olga; Trejo-Téllez, Libia I

2017-01-01

Lanthanum (La) is considered a beneficial element, capable of inducing hormesis. Hormesis is a dose-response relationship phenomenon characterized by low-dose stimulation and high-dose inhibition. Herein we tested the effect of 0 and 10 μM La on growth and biomolecule concentrations of seedlings of four sweet bell pepper ( Capsicum annuum L.) varieties, namely Sven, Sympathy, Yolo Wonder, and Zidenka. Seedling evaluations were performed 15 and 30 days after treatment applications (dat) under hydroponic greenhouse conditions. Seedling height was significantly increased by La, growing 20% taller in Yolo Wonder plants, in comparison to the control. Similarly, La significantly enhanced shoot diameter, with increases of 9 and 9.8% in measurements performed 15 and 30 dat, respectively, as compared to the control. Likewise, La-treated seedlings had a higher number of flower buds than the control. An increase in the number of leaves because of La application was observed in Yolo Wonder seedlings, both 15 and 30 dat, while leaf area was augmented in this variety only 30 dat. Nevertheless, La did not affect dry biomass accumulation. La effects on biomolecule concentration were differential over time. In all varieties, La stimulated the biosynthesis of chlorophyll a, b and total 15 dat, though 30 dat only the varieties Sympathy and Yolo Wonder showed enhanced concentrations of these molecules because of La. Total soluble sugars increased in La-treated seedlings 30 dat. Interestingly, while most varieties exposed to La showed a reduction in amino acid concentration 15 dat, the opposite trend was observed 30 dat. Importantly, in all varieties evaluated, La stimulated soluble protein concentration 30 dat. It is important to note that while chlorophyll concentrations increased in all varieties exposed to La, both 15 and 30 dat, those of soluble sugars and proteins consistently increased only 30 dat, but not 15 dat. Our results confirm that La may improve seedling quality by enhancing some growth parameters and biomolecule concentrations, depending on the genotype, and time of exposure.

Acclimations to light quality on plant and leaf level affect the vulnerability of pepper (Capsicum annuum L.) to water deficit.

PubMed

Hoffmann, Anna M; Noga, Georg; Hunsche, Mauricio

2015-03-01

We investigated the influence of light quality on the vulnerability of pepper plants to water deficit. For this purpose plants were cultivated either under compact fluorescence lamps (CFL) or light-emitting diodes (LED) providing similar photon fluence rates (95 µmol m(-2) s(-1)) but distinct light quality. CFL emit a wide-band spectrum with dominant peaks in the green and red spectral region, whereas LEDs offer narrow band spectra with dominant peaks at blue (445 nm) and red (665 nm) regions. After one-week acclimation to light conditions plants were exposed to water deficit by withholding irrigation; this period was followed by a one-week regeneration period and a second water deficit cycle. In general, plants grown under CFL suffered more from water deficit than plants grown under LED modules, as indicated by the impairment of the photosynthetic efficiency of PSII, resulting in less biomass accumulation compared to respective control plants. As affected by water shortage, plants grown under CFL had a stronger decrease in the electron transport rate (ETR) and more pronounced increase in heat dissipation (NPQ). The higher amount of blue light suppressed plant growth and biomass formation, and consequently reduced the water demand of plants grown under LEDs. Moreover, pepper plants exposed to high blue light underwent adjustments at chloroplast level (e.g., higher Chl a/Chl b ratio), increasing the photosynthetic performance under the LED spectrum. Differently than expected, stomatal conductance was comparable for water-deficit and control plants in both light conditions during the stress and recovery phases, indicating only minor adjustments at the stomatal level. Our results highlight the potential of the target-use of light quality to induce structural and functional acclimations improving plant performance under stress situations.

Chronic ozone exposure alters the secondary metabolite profile, antioxidant potential, anti-inflammatory property, and quality of red pepper fruit from Capsicum baccatum.

PubMed

Bortolin, Rafael Calixto; Caregnato, Fernanda Freitas; Divan Junior, Armando Molina; Zanotto-Filho, Alfeu; Moresco, Karla Suzana; Rios, Alessandro de Oliveira; Salvi, Aguisson de Oliveira; Ortmann, Caroline Flach; de Carvalho, Pâmela; Reginatto, Flávio Henrique; Gelain, Daniel Pens; Moreira, José Cláudio Fonseca

2016-07-01

Tropospheric ozone (O3) background concentrations have increased since pre-industrial times, reaching phytotoxic concentrations in many regions globally. However, the effect of high O3 concentrations on quality of fruit and vegetables remains unknown. Here, we evaluated whether O3 pollution alters the quality of Capsicum baccatum peppers by changing the secondary compound profiles and biological activity of the fruit. C. baccatum pepper plants were exposed to ozone for 62 days in an open-top chamber at a mean O3 concentration of 171.6µg/m(3). Capsaicin levels decreased by 50% in the pericarp, but remained unchanged in the seeds. In contrast, the total carotenoid content increased by 52.8% in the pericarp. The content of total phenolic compounds increased by 17% in the pericarp. The total antioxidant potential decreased by 87% in seeds of O3-treated plants. The seeds contributed more than the pericarp to the total radical-trapping antioxidant potential and total antioxidant reactivity. O3 treatment impaired the ferric-reducing antioxidant power of the seeds and reduced NO(•)-scavenging activity in the pericarp. However, O3 treatment increased ferrous ion-chelating activity and hydroxyl radical-scavenging activity in the pericarp. Our results confirm that O3 alters the secondary metabolite profile of C. baccatum pepper fruits and, consequently, their biological activity profile. Copyright © 2016 Elsevier Inc. All rights reserved.

Mold and aflatoxin reduction by gamma radiation of packed hot peppers and their evolution during storage.

PubMed

Iqbal, Qumer; Amjad, Muhammad; Asi, Muhammad Rafique; Ariño, Agustin

2012-08-01

The effect of gamma radiation on moisture content, total mold counts, Aspergillus counts, and aflatoxins of three hot pepper hybrids (Sky Red, Maha, and Wonder King) was investigated. Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and stored at 25°C for 90 days. Gamma radiation proved to be effective in reducing total mold and Aspergillus counts in a dose-dependent relationship. Total mold counts in irradiated peppers immediately after treatments were significantly lowered compared with those in nonirradiated samples, achieving 90 and 99% reduction at 2- and 4-kGy doses, respectively. Aspergillus counts were significantly reduced, by 93 and 97%, immediately after irradiation at doses of 2 and 4 kGy, respectively. A radiation dose of 6 kGy completely eliminated the population of total molds and Aspergillus fungi. The evolution of total molds in control and irradiated samples indicated no further fungal proliferation during 3 months of storage at 25°C. Aflatoxin levels were slightly affected by radiation doses of 2 and 4 kGy and showed a nonsignificant reduction of 6% at the highest radiation dose of 6 kGy. The distinct effectiveness of gamma radiation in molds and aflatoxins can be explained by the target theory of food irradiation, which states that the likelihood of a microorganism or a molecule being inactivated by gamma rays increases as its size increases.

Assessment of the toxicity of the Brazilian pepper trees Schinus terebinthifolius Raddi (Aroeira-da-praia) and Myracrodruon urundeuva Allemão (Aroeira-do-sertão).

PubMed

Carlini, Elisaldo Araujo; Duarte-Almeida, Joaquim Maurício; Tabach, Ricardo

2013-05-01

The present study aimed to assess the preclinical toxicity of two plants commonly used to treat "stomach ailments" in Brazil: Schinus terebinthifolius Raddi (S) and Myracrodruon urundeuva Allemão (M). In male rats, chronic treatment (83 days) with both pepper trees (17.6 and 13.8 mg/kg, S and M, respectively) has been shown to decrease hematocrit. However, a reduction in the number of red blood cells and hemoglobin was only seen following administration of S. terebinthifolius. None of the plants caused anatomopathological alterations following chronic treatment, and mating ability and fertility were not affected. Both pepper trees showed moderate toxicity following acute and chronic treatment by gavage, particularly S. terebinthifolius. Moreover, bone malformations were induced in fetuses, and a slight delay in recovery time of the postural reflex was observed in pups from female animals treated (18 days) with S. terebinthifolius. Given these results, a better assessment of the risks and benefits of the internal use of these plants is necessary, especially when used by women of childbearing age. Copyright © 2012 John Wiley & Sons, Ltd.

Technology for Manufacturing Efficiency

NASA Technical Reports Server (NTRS)

1995-01-01

The Ground Processing Scheduling System (GPSS) was developed by Ames Research Center, Kennedy Space Center and divisions of the Lockheed Company to maintain the scheduling for preparing a Space Shuttle Orbiter for a mission. Red Pepper Software Company, now part of PeopleSoft, Inc., commercialized the software as their ResponseAgent product line. The software enables users to monitor manufacturing variables, report issues and develop solutions to existing problems.

Red hot chili pepper. A new Calluella stoliczka, 1872 (Lissamphibia: Anura: Microhylidae) from Sarawak, East Malaysia (Borneo).

PubMed

Das, Indraneil; Min, Pui Yong; Hsu, Wayne W; Hertwig, Stefan T; Haas, Alexander

2014-04-07

A new brightly-coloured (olive and red) species of microhylid frog of the genus Calluella Stoliczka 1872 is described from the upper elevations of Gunung Penrissen and the Matang Range, Sarawak, East Malaysia (Borneo). Calluella capsa, new species, is diagnosable in showing the following combination of characters: SVL up to 36.0 mm; dorsum weakly granular; a faint dermal fold across forehead; toe tips obtuse; webbing on toes basal; lateral fringes on toes present; outer metatarsal tubercle present; and dorsum greyish-olive, with red spots; half of venter bright red, the rest with large white and dark areas. The new species is the eighth species of Calluella to be described, and the fourth known from Borneo. A preliminary phylogeny of Calluella and its relatives is presented, and the new taxon compared with congeners from Malaysia and other parts of south-east Asia. 

Application of electron-beam irradiation on the production of salted and seasoned short-necked clam, Tapes Pilippinarum, for safe distribution

NASA Astrophysics Data System (ADS)

Kim, B.; Song, H. P.; Choe, J. H.; Jung, S.; Jang, A.; Kim, Y. J.; Jo, C.

2009-07-01

Salted and seasoned short-necked clam ( Tapes Philippinarum; SNC) and its major ingredients, red hot pepper powder, ginger, garlic and onion were irradiated at 0.5, 1, 2 and 5 kGy, respectively, and the microbiological and sensory quality were evaluated. The water activities of SNC and red pepper powder were 0.91 and 0.56, respectively, and others were higher than 0.97. The initial microbial populations of SNC were approximately 3.99, 4.38 and 2.22 log CFU/g for total aerobic bacteria, yeast and mold, and coliform bacteria. The highest contamination of total aerobic bacteria was detected from ground ginger among ingredients at 5.51 log CFU/g. Electron-beam irradiation (0, 0.5, 1, 2 and 5 kGy) significantly reduced the initial microbial level of SNC and its ingredients not only immediately after irradiation, but also during storage at 10 °C for 4 weeks ( p<0.05). There was no adverse change of sensory score except for the color of onion irradiated at 5 kGy, which results in a lower score than control. From the results electron-beam irradiation is a useful tool to enhance the storage stability and safe distribution of SNC.

Some fungal endophytes from vegetable crops and their anti-oomycete activities against tomato late blight.

PubMed

Kim, H-Y; Choi, G J; Lee, H B; Lee, S-W; Lim, H K; Jang, K S; Son, S W; Lee, S O; Cho, K Y; Sung, N D; Kim, J-C

2007-03-01

To isolate endophytic fungi from vegetable plants and examine their in vivo anti-oomycete activity against Phytophthora infestans in tomato plants. Endophytic fungi were isolated from surface-sterilized plant tissues and anti-oomycete activity was measured by in vivo assay using tomato seedlings. Endophytic fungi showing potent anti-oomycete activity were identified by morphological characteristics and nuclear ribosomal ITS1-5.8S-ITS2 sequence analysis. A total of 152 isolates were obtained from 66 healthy tissue samples of cucumber, red pepper, tomato, pumpkin and Chinese cabbage and the fermentation broths of 23 isolates showed potent in vivo anti-oomycete activity against tomato late blight with control values over 90%. The Fusarium oxysporum strain EF119, which was isolated from roots of red pepper, showed the most potent disease control efficacy against tomato late blight. In dual-culture tests, it inhibited the growth of Pythium ultimum, P. infestans and Phytophthora capsici. Among endophytic fungi isolated from healthy tissues of vegetable plants, F. oxysporum EF119 showed the most potent in vivo anti-oomycete activity against tomato late blight and in vitro anti-oomycete activity against several oomycete pathogens. Endophytic fungi showing anti-oomycete activity in vitro and in vivo may be used as biocontrol agents particularly of tomato late blight.

The effect of the photobiomodulation in the treatment of Bell's palsy: clinical experience

NASA Astrophysics Data System (ADS)

Colombo, Fabio; Marques, Aparecida Maria C.; Carvalho, Carolina M.; Paraguassu, Gardenia M.; de Sousa, José A. C.; Magalhaes, Edival; Cangussu, Maria Cristina T.; de A. Reis, Silvia Regina; Pinheiro, Antonio Luiz B.

2012-03-01

The Bell's palsy (G51) consists of a unilateral face paralysis that sudden begins with unknown cause and can result in complete mimic loss or partial paralysis of the face. Damage to the VII cranial nerve can be found in the pathology, promoting mussel's inactivity. The light Photobiomodulation (LPBM) has presented ability of rush the tissue repair, favoring the regeneration of neural structures. The present study aimed to assess the effectiveness use of the 780nm laser and 850nm LED (light-emitting diode) in the treatment of the face paralysis. Were evaluated 14 patients that suffer of Bell's palsy whom were submitted to the light administration, on the Laser Clinic of the UFBA between 2005 and 2010. The treatment was performed by infrared Laser in 11 patients (78.57%), and by LED in 3 patients (21.42%). At the end of the 12 sections, 11 patients (78.57%) had presented themselves cure or with substantial improvement of the initial picture, however 3 patients (21.42%) dealt with infra-red Laser λ780nm had not evolution. The light presented as an effective method for the treatment of Bell's palsy, but the association with the physiotherapy and medications is important.

Taste intensities of ten vegetables commonly consumed in the Netherlands.

PubMed

van Stokkom, V L; Teo, P S; Mars, M; de Graaf, C; van Kooten, O; Stieger, M

2016-09-01

Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by different methods has not been studied yet. The objective of this study is to assess the intensity of the five basic tastes and fattiness of ten vegetables commonly consumed in the Netherlands prepared by different methods using the modified Spectrum method. Intensities of sweetness, sourness, bitterness, umami, saltiness and fattiness were assessed for ten vegetables (cauliflower, broccoli, leek, carrot, onion, red bell pepper, French beans, tomato, cucumber and iceberg lettuce) by a panel (n=9) trained in a modified Spectrum method. Each vegetable was assessed prepared by different methods (raw, cooked, mashed and as a cold pressed juice). Spectrum based reference solutions were available with fixed reference points at 13.3mm (R1), 33.3mm (R2) and 66.7mm (R3) for each taste modality on a 100mm line scale. For saltiness, R1 and R3 differed (16.7mm and 56.7mm). Mean intensities of all taste modalities and fattiness for all vegetables were mostly below R1 (13.3mm). Significant differences (p<0.05) within vegetables between preparation methods were found. Sweetness was the most intensive taste, followed by sourness, bitterness, fattiness, umami and saltiness. In conclusion, all ten vegetables prepared by different methods showed low mean intensities of all taste modalities and fattiness. Preparation method affected taste and fattiness intensity and the effect differed by vegetable type. Copyright © 2016 Elsevier Ltd. All rights reserved.

Neuroprotection by Spice-Derived Nutraceuticals: You Are What You Eat!

PubMed Central

Kannappan, Ramaswamy; Gupta, Subash Chandra; Kim, Ji Hye; Reuter, Simone

2011-01-01

Numerous lines of evidence indicate that chronic inflammation plays a major role in the development of various neurodegenerative diseases, including Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumor, and meningitis. Why these diseases are more common among people from some countries than others is not fully understood, but lifestyle factors have been linked to the development of neurodegenerative diseases. For example, the incidence of certain neurodegenerative diseases among people living in the Asian subcontinent, where people regularly consume spices, is much lower than in countries of the western world. Extensive research over the last 10 years has indicated that nutraceuticals derived from such spices as turmeric, red pepper, black pepper, licorice, clove, ginger, garlic, coriander, and cinnamon target inflammatory pathways, thereby may prevent neurodegenerative diseases. How these nutraceuticals modulate various pathways and how they exert neuroprotection are the focus of this review. PMID:21360003

Microbiological quality of retail spices in Tehran, Iran.

PubMed

Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammadreza; Abadi, Alireza

2013-05-01

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility.

PubMed

Hervert-Hernández, Deisy; Sáyago-Ayerdi, Sonia G; Goñi, Isabel

2010-03-24

Pepper fruits (Capsicum annuum) contain a wide array of phytochemicals with well-known antioxidant properties. Since bioactive compounds depend on their bioavailability to exert beneficial effects, it was crucial to estimate the extent of release from the food matrix and thus their bioaccessibility. Accordingly, we determined the individual carotenoid and phenolic content as well as the antioxidant properties of four red hot dried cultivars (Capsicum annuum L.) of high consumption in Mexico and estimated the extent of intestinal bioaccessibility of carotenoids with significance in human health, beta-carotene, beta-cryptoxanthin, and zeaxanthin, using an in vitro gastrointestinal model. Hot dried peppers at ripe stage had a high content of bioactive compounds that exhibited significant antioxidant properties (26-80 micromol trolox equivalents/g of dry matter), such as polyphenols (>2000 mg/100 g of dry matter) and carotenoids (95-437 mg/100 g of dry matter), which were partially bioaccessible. The amount released from the food matrix by the action of digestive enzymes was about 75% for total polyphenols, up to 49% for both beta-carotene and zeaxanthin, and up to 41% for beta-cryptoxanthin. The results suggest that from 50 to 80% of these carotenoids could reach the colon to be potentially fermented or could remain unavailable.

Ultrastructural study on dynamics of lipid bodies and plastids during ripening of chili pepper fruits.

PubMed

Liu, Lin

2013-03-01

Dynamics of lipid bodies and plastids in chili pepper fruits during ripening were investigated by means of transmission electron microscopy. Mesocarp of chili pepper fruits consists of collenchyma, normal parenchyma, and huge celled parenchyma. In mature green fruits, plastids contain numerous thylakoids that are well organized into grana in collenchyma, a strikingly huge amount of starch and irregularly organized thylakoids in normal parenchyma, and simple tubes rather than thylakoids in huge celled parenchyma. These morphological features suggest that plastids are chloroplasts in collenchyma, chloroamyloplasts in normal parenchyma, proplastids in huge celled parenchyma. As fruits ripen to red, plastids in all cell types convert to chromoplasts and, concomitantly, lipid bodies accumulate in both cytoplasm and chromoplasts. Cytosolic lipid bodies are lined up in a regular layer adjacent to plasma membrane. The cytosolic lipid body consists of a core surrounded by a membrane. The core is comprised of a more electron-dense central part enclosed by a slightly less electron-dense peripheral layer. Plastidial lipid bodies in collenchyma, normal parenchyma, and endodermis initiate as plastoglobuli, which in turn convert to rod-like structures. Therefore, plastidial lipid bodies are more dynamic than cytosolic lipid bodies. Both cytosolic and plastidial lipid bodies contain rich unsaturated lipids. Copyright © 2012 Elsevier Ltd. All rights reserved.

Impact of clonal variability in Vitis vinifera Cabernet franc on grape composition, wine quality, leaf blade stilbene content, and downy mildew resistance.

PubMed

van Leeuwen, Cornelis; Roby, Jean-Philippe; Alonso-Villaverde, Virginia; Gindro, Katia

2013-01-09

In this study, 10 clones of Vitis vinifera Cabernet franc (not yet commercial) have been phenotyped on precocity, grape composition, and assessment of wine quality made by microvinification in 2008-2010. Additionally, two original criteria have been considered: concentration of 3-isobutyl-2-methoxypyrazine (IBMP) in grapes and wines (the green bell pepper flavor) and resistance of grapevines to downy mildew ( Plasmopara viticola ) by stilbene quantification upon infection. Precocity of veraison varied up to four days at veraison. Berry size and yield were highly variable among clones. However, these variables were not correlated. Tanins and anthocyanins varied among clones in grapes and wines. Variations in grape and wine IBMP were not significant. Some clones showed lower susceptibility for downy mildew on leaves. Lower susceptibility was linked to a higher production of stilbenic phytoalexins involved in downy mildew resistance mechanisms.

Simple saponification method for the quantitative determination of carotenoids in green vegetables.

PubMed

Larsen, Erik; Christensen, Lars P

2005-08-24

A simple, reliable, and gentle saponification method for the quantitative determination of carotenoids in green vegetables was developed. The method involves an extraction procedure with acetone and the selective removal of the chlorophylls and esterified fatty acids from the organic phase using a strongly basic resin (Ambersep 900 OH). Extracts from common green vegetables (beans, broccoli, green bell pepper, chive, lettuce, parsley, peas, and spinach) were analyzed by high-performance liquid chromatography (HPLC) for their content of major carotenoids before and after action of Ambersep 900 OH. The mean recovery percentages for most carotenoids [(all-E)-violaxanthin, (all-E)-lutein epoxide, (all-E)-lutein, neolutein A, and (all-E)-beta-carotene] after saponification of the vegetable extracts with Ambersep 900 OH were close to 100% (99-104%), while the mean recovery percentages of (9'Z)-neoxanthin increased to 119% and that of (all-E)-neoxanthin and neolutein B decreased to 90% and 72%, respectively.

75 FR 30708 - Safety Zone; Red Bull Air Race, Detroit River, Detroit, MI

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-02

... each day of its effective period. Additionally, prior to the event, local sailing and yacht clubs will... local sailing and yacht clubs. In the event this temporary safety zone affects shipping, commercial... and yacht clubs will be provided with information by Coast Guard Station Belle Isle on what to expect...

Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality.

PubMed

Ivey, Kerry L; Jensen, Majken K; Hodgson, Jonathan M; Eliassen, A Heather; Cassidy, Aedín; Rimm, Eric B

2017-05-01

Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses' Health Study II. During 1 838 946 person-years of follow-up, 1808 participants died. When compared with non-consumers, frequent consumers of red wine, tea, peppers, blueberries and strawberries were at reduced risk of all-cause mortality (P<0·05), with the strongest associations observed for red wine and tea; multivariable-adjusted hazard ratios 0·60 (95 % CI 0·49, 0·74) and 0·73 (95 % CI 0·65, 0·83), respectively. Conversely, frequent grapefruit consumers were at increased risk of all-cause mortality, compared with their non-grapefruit consuming counterparts (P<0·05). When compared with those in the lowest consumption quintile, participants in the highest quintile of total-flavonoid intake were at reduced risk of all-cause mortality in the age-adjusted model; 0·81 (95 % CI 0·71, 0·93). However, this association was attenuated following multivariable adjustment; 0·92 (95 % CI 0·80, 1·06). Similar results were observed for consumption of flavan-3-ols, proanthocyanidins and anthocyanins. Flavonols, flavanones and flavones were not associated with all-cause mortality in any model. Despite null associations at the compound level and select foods, higher consumption of red wine, tea, peppers, blueberries and strawberries, was associated with reduced risk of total and cause-specific mortality. These findings support the rationale for making food-based dietary recommendations.

Dietary spices as beneficial modulators of lipid profile in conditions of metabolic disorders and diseases.

PubMed

Srinivasan, Krishnapura

2013-04-25

Spices are valued for their medicinal properties besides their use as food adjuncts to enhance the sensory quality of food. Dietary garlic, onion, fenugreek, red pepper, turmeric, and ginger have been proven to be effective hypocholesterolemics in experimentally induced hypercholesterolemia. The hypolipidemic potential of fenugreek in diabetic subjects and of garlic and onion in humans with induced lipemia has been demonstrated. Capsaicin and curcumin - the bioactive compounds of red pepper and turmeric - are documented to be efficacious at doses comparable to usual human intake. Capsaicin and curcumin have been shown to be hypotriglyceridemic, thus preventing accumulation of fat in the liver under adverse situations by enhancing triglyceride transport out of the liver. Capsaicin, curcumin, fenugreek, ginger, and onion enhance secretion of bile acids into bile. These hypocholesterolemic spices/spice principles reduce blood and liver cholesterol by enhancing cholesterol conversion to bile acids through activation of hepatic cholesterol-7α-hydroxylase. Many human trials have been carried out with garlic, onion, and fenugreek. The mechanism underlying the hypocholesterolemic and hypotriglyceridemic influence of spices is fairly well understood. Health implications of the hypocholesterolemic effect of spices experimentally documented are cardio-protection, protection of the structural integrity of erythrocytes by restoration of membrane cholesterol/phospholipid profile and prevention of cholesterol gallstones by modulation of the cholesterol saturation index in bile.

Selection of the Methods of Soil Analysis for Phyto-available Arsenic

NASA Astrophysics Data System (ADS)

Yoon, Junghwan; Lee, Dan-Bi; Kim, Kwon-Rae; Kim, Won-Il; Kim, Kye-Hoon

2016-04-01

Arsenic (As) is a trace element of major public health concern. Many of As contaminated agricultural lands in the Republic of Korea (ROK) are located at the areas nearby abandoned mines. Therefore, management of contaminated agricultural lands is important for safe crop cultivation. In ROK, soils contaminated with As have managed according to the As concentration determined after aqua regia digestion (total As). Many soil scientists reported that management of As in soils by phyto-available As is more effective than that by total As for safety of the crop cultivation point-of-view since As concentration in crops has a significant correlation with phyto-available As. Therefore, this study was carried out to select method of soil analysis for phyto-available As. For that purpose, five extracting solutions (0.1M Ca(NO?), 0.1M (NH?)?HPO?), 0.5M EDTA, Mehlich 3, 0.5M NaHCO?) were examined with 35 soil samples used for cultivation of three crops (bean, red pepper, rice). Correlation analysis was conducted between phyto-available As concentrations in soils and As concentration in edible part of the crops. Results of the correlation analysis showed that phyto-available As concentrations in soils using Mehlich 3 solution and As concentrations in edible part of red pepper and rice were significantly correlated. For soils used for bean cultivation, Mehlich 3 (R

Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: variation in health-related compounds and implications for breeding.

PubMed

Wahyuni, Yuni; Ballester, Ana-Rosa; Sudarmonowati, Enny; Bino, Raoul J; Bovy, Arnaud G

2011-08-01

A comprehensive study on morphology and biochemical compounds of 32 Capsicum spp. accessions has been performed. Accessions represented four pepper species, Capsicum annuum, Capsicum frutescens, Capsicum chinense and Capsicum baccatum which were selected by their variation in morphological characters such as fruit color, pungency and origin. Major metabolites in fruits of pepper, carotenoids, capsaicinoids (pungency), flavonoid glycosides, and vitamins C and E were analyzed and quantified by high performance liquid chromatography. The results showed that composition and level of metabolites in fruits varied greatly between accessions and was independent of species and geographical location. Fruit color was determined by the accumulation of specific carotenoids leading to salmon, yellow, orange, red and brown colored fruits. Levels of both O- and C-glycosides of quercetin, luteolin and apigenin varied strongly between accessions. All non-pungent accessions were devoid of capsaicins, whereas capsaicinoid levels ranged from 0.07 up to 80 mg/100g fr. wt. in fruit pericarp. In general, pungent accessions accumulated the highest capsaicinoid levels in placenta plus seed tissue compared to pericarp. The non-pungent capsaicinoid analogs, capsiates, could be detected at low levels in some pungent accessions. All accessions accumulated high levels of vitamin C, up to 200 mg/100g fr. wt. The highest vitamin E concentration found was 16 mg/100g fr. wt. Based on these metabolic data, five accessions were selected for further metabolic and molecular analysis, in order to isolate key genes involved in the production of these compounds and to assist future breeding programs aimed at optimizing the levels of health-related compounds in pepper fruit. Copyright © 2011 Elsevier Ltd. All rights reserved.

Spectral quality affects disease development of three pathogens on hydroponically grown plants.

PubMed

Schuerger, A C; Brown, C S

1997-02-01

Plants were grown under light-emitting diode (LED) arrays with various spectra to determine the effects of light quality on the development of diseases caused by tomato mosaic virus (ToMV) on pepper (Capsicum annuum L.), powdery mildew [Sphaerotheca fuliginea (Schlectend:Fr.) Pollaci] on cucumber (Cucumis sativus L.), and bacterial wilt (Pseudomonas solanacearum Smith) on tomato (Lycopersicon esculentum Mill.). One LED (660) array supplied 99% red light at 660 nm (25 nm bandwidth at half-peak height) and 1% far-red light between 700 to 800 nm. A second LED (660/735) array supplied 83% red light at 660 nm and 17% far-red light at 735 nm (25 nm bandwidth at half-peak height). A third LED (660/BF) array supplied 98% red light at 660 nm, 1% blue light (BF) between 350 to 550 nm, and 1% far-red light between 700 to 800 nm. Control plants were grown under broad-spectrum metal halide (MH) lamps. Plants were grown at a mean photon flux (300 to 800 nm) of 330 micromoles m-2 s-1 under a 12-h day/night photoperiod. Spectral quality affected each pathosystem differently. In the ToMV/pepper pathosystem, disease symptoms developed slower and were less severe in plants grown under light sources that contained blue and UV-A wavelengths (MH and 660/BF treatments) compared to plants grown under light sources that lacked blue and UV-A wavelengths (660 and 660/735 LED arrays). In contrast, the number of colonies per leaf was highest and the mean colony diameters of S. fuliginea on cucumber plants were largest on leaves grown under the MH lamp (highest amount of blue and UV-A light) and least on leaves grown under the 660 LED array (no blue or UV-A light). The addition of far-red irradiation to the primary light source in the 660/735 LED array increased the colony counts per leaf in the S. fuliginea/cucumber pathosystem compared to the red-only (660) LED array. In the P. solanacearum/tomato pathosystem, disease symptoms were less severe in plants grown under the 660 LED array, but the effects of spectral quality on disease development when other wavelengths were included in the light source (MH-, 660/BF-, and 660/735-grown plants) were equivocal. These results demonstrate that spectral quality may be useful as a component of an integrated pest management program for future space-based controlled ecological life support systems.

Spectral quality affects disease development of three pathogens on hydroponically grown plants

NASA Technical Reports Server (NTRS)

Schuerger, A. C.; Brown, C. S.; Sager, J. C. (Principal Investigator)

1997-01-01

Plants were grown under light-emitting diode (LED) arrays with various spectra to determine the effects of light quality on the development of diseases caused by tomato mosaic virus (ToMV) on pepper (Capsicum annuum L.), powdery mildew [Sphaerotheca fuliginea (Schlectend:Fr.) Pollaci] on cucumber (Cucumis sativus L.), and bacterial wilt (Pseudomonas solanacearum Smith) on tomato (Lycopersicon esculentum Mill.). One LED (660) array supplied 99% red light at 660 nm (25 nm bandwidth at half-peak height) and 1% far-red light between 700 to 800 nm. A second LED (660/735) array supplied 83% red light at 660 nm and 17% far-red light at 735 nm (25 nm bandwidth at half-peak height). A third LED (660/BF) array supplied 98% red light at 660 nm, 1% blue light (BF) between 350 to 550 nm, and 1% far-red light between 700 to 800 nm. Control plants were grown under broad-spectrum metal halide (MH) lamps. Plants were grown at a mean photon flux (300 to 800 nm) of 330 micromoles m-2 s-1 under a 12-h day/night photoperiod. Spectral quality affected each pathosystem differently. In the ToMV/pepper pathosystem, disease symptoms developed slower and were less severe in plants grown under light sources that contained blue and UV-A wavelengths (MH and 660/BF treatments) compared to plants grown under light sources that lacked blue and UV-A wavelengths (660 and 660/735 LED arrays). In contrast, the number of colonies per leaf was highest and the mean colony diameters of S. fuliginea on cucumber plants were largest on leaves grown under the MH lamp (highest amount of blue and UV-A light) and least on leaves grown under the 660 LED array (no blue or UV-A light). The addition of far-red irradiation to the primary light source in the 660/735 LED array increased the colony counts per leaf in the S. fuliginea/cucumber pathosystem compared to the red-only (660) LED array. In the P. solanacearum/tomato pathosystem, disease symptoms were less severe in plants grown under the 660 LED array, but the effects of spectral quality on disease development when other wavelengths were included in the light source (MH-, 660/BF-, and 660/735-grown plants) were equivocal. These results demonstrate that spectral quality may be useful as a component of an integrated pest management program for future space-based controlled ecological life support systems.

Assessment of metal contents in spices and herbs from Saudi Arabia.

PubMed

Seddigi, Z S; Kandhro, G A; Shah, F; Danish, E; Soylak, Mustafa

2016-02-01

In the recent years, there has been a growing interest in monitoring heavy metal contamination of spices/herbs. Spices and herbs are sources of many bioactive compounds that can improve the tastes of food as well as influence digestion and metabolism processes. In the present study, the levels of some essential and toxic elements such as iron (Fe), zinc (Zn), copper (Cu), chromium (Cr), manganese (Mn), cobalt (Co), nickel (Ni), lead (Pb), and cadmium (Cd), present in common spices/herbs that were purchased from the local market in Saudi Arabia, were analyzed by atomic absorption spectroscopy after digestion with nitric acid/hydrogen peroxide mixture. Samples from the following spices/herbs were used: turmeric, cloves, black pepper, red pepper, cumin, legume, cinnamon, abazir, white pepper, ginger, and coriander. The concentration ranges for the studied elements were found as 48.8-231, 4.7-19.4, 2.5-10.5, below detection level (BDL)-1.0, 8.8-490, 1.0-2.6, and BDL-3.7 µg g(-1) for Fe, Zn, Cu, Cr, Mn, Ni, and Pb, respectively, while Cd and Co levels were below the detection limit. Consumers of these spices/herbs would not be exposed to any risk associated with the daily intake of 10 g of spices per day as far as metals Fe, Zn, Cu, Cr, Mn, Ni, and Pb are concerned. © The Author(s) 2013.

Spectrum of dermoscopic patterns in lichen planus: a case series from China.

PubMed

Tan, Cheng; Min, Zhong-Sheng; Xue, Yanning; Zhu, Wen-Yuan

2014-01-01

Dermoscopy has been shown to be a promising method to facilitate the diagnosis of lichen planus (LP) outside of China. To investigate the spectrum of dermoscopic patterns in Chinese LP patients. The clinical data and dermoscopic patterns of nine LP cases with a total of 43 lesions were evaluated. To the naked eye, 20.97% of the lesions exhibited graying Wickham striae (WS); however, 37.5% presented with white streaks of annular, reticular, or leaf venation patterns under dermoscopy. Blue-white veils were occasionally observed in the center. Pigment patterns varied from dots, globules, and peppered pigment to pigmented lines, which were unrelated to the pigment network of the skin. At the periphery of the WS, red fine lines ran parallel to the delicate white streaming lines. WS exhibits five morphological patterns (leaf venation, reticular, white dots, circular and radial streaming) and three color patterns (homogeneous crystalline white, blue-white veil and yellowish-white). The pigment patterns consisted of dots/globules, peppered pigments and pigment. streaming lines.

[Structural changes in the tissues of white rats after capsaicin administration].

PubMed

Vorob'eva, N F; Kniazev, G G; Lazarev, V A; Spiridonov, V K

1997-01-01

Tissue structure of albino rat lung, skin and cornea changing after administration of capsaicin (neurotoxin isolated from red pepper) was studied using light and electron microscope. 5 mg/kg dose causes tissue swelling and microcirculatory bed reaction. 200 mg/kg dose leads to more significant dystrophic tissue alterations. Fibrosclerosis signs were found in certain cases. Microcirculatory disorders are proposed as the main reason for tissue structure alterations observed, although the mechanism of their development is still unclear.

Genetic diversity in Capsicum baccatum is significantly influenced by its ecogeographical distribution.

PubMed

Albrecht, Elena; Zhang, Dapeng; Mays, Anne Deslattes; Saftner, Robert A; Stommel, John R

2012-08-06

The exotic pepper species Capsicum baccatum, also known as the aji or Peruvian hot pepper, is comprised of wild and domesticated botanical forms. The species is a valuable source of new genes useful for improving fruit quality and disease resistance in C. annuum sweet bell and hot chile pepper. However, relatively little research has been conducted to characterize the species, thus limiting its utilization. The structure of genetic diversity in a plant germplasm collection is significantly influenced by its ecogeographical distribution. Together with DNA fingerprints derived from AFLP markers, we evaluated variation in fruit and plant morphology of plants collected across the species native range in South America and evaluated these characters in combination with the unique geography, climate and ecology at different sites where plants originated. The present study mapped the ecogeographic distribution, analyzed the spatial genetic structure, and assessed the relationship between the spatial genetic pattern and the variation of morphological traits in a diverse C. baccatum germplasm collection spanning the species distribution. A combined diversity analysis was carried out on the USDA-ARS C. baccatum germplasm collection using data from GIS, morphological traits and AFLP markers. The results demonstrate that the C. baccatum collection covers wide geographic areas and is adapted to divergent ecological conditions in South America ranging from cool Andean highland to Amazonia rainforest. A high level of morphological diversity was evident in the collection, with fruit weight the leading variable. The fruit weight distribution pattern was compatible to AFLP-based clustering analysis for the collection. A significant spatial structure was observed in the C. baccatum gene pool. Division of the domesticated germplasm into two major regional groups (Western and Eastern) was further supported by the pattern of spatial population structure. The results reported improve our understanding of the combined effects of geography, ecology and human intervention on organization of the C. baccatum genepool. The results will facilitate utilization of C. baccatum for crop improvement and species conservation by providing a framework for efficient germplasm collection management and guidance for future plant acquisitions.

Genetic diversity in Capsicum baccatum is significantly influenced by its ecogeographical distribution

PubMed Central

2012-01-01

Background The exotic pepper species Capsicum baccatum, also known as the aji or Peruvian hot pepper, is comprised of wild and domesticated botanical forms. The species is a valuable source of new genes useful for improving fruit quality and disease resistance in C. annuum sweet bell and hot chile pepper. However, relatively little research has been conducted to characterize the species, thus limiting its utilization. The structure of genetic diversity in a plant germplasm collection is significantly influenced by its ecogeographical distribution. Together with DNA fingerprints derived from AFLP markers, we evaluated variation in fruit and plant morphology of plants collected across the species native range in South America and evaluated these characters in combination with the unique geography, climate and ecology at different sites where plants originated. Results The present study mapped the ecogeographic distribution, analyzed the spatial genetic structure, and assessed the relationship between the spatial genetic pattern and the variation of morphological traits in a diverse C. baccatum germplasm collection spanning the species distribution. A combined diversity analysis was carried out on the USDA-ARS C. baccatum germplasm collection using data from GIS, morphological traits and AFLP markers. The results demonstrate that the C. baccatum collection covers wide geographic areas and is adapted to divergent ecological conditions in South America ranging from cool Andean highland to Amazonia rainforest. A high level of morphological diversity was evident in the collection, with fruit weight the leading variable. The fruit weight distribution pattern was compatible to AFLP-based clustering analysis for the collection. A significant spatial structure was observed in the C. baccatum gene pool. Division of the domesticated germplasm into two major regional groups (Western and Eastern) was further supported by the pattern of spatial population structure. Conclusions The results reported improve our understanding of the combined effects of geography, ecology and human intervention on organization of the C. baccatum genepool. The results will facilitate utilization of C. baccatum for crop improvement and species conservation by providing a framework for efficient germplasm collection management and guidance for future plant acquisitions. PMID:22866868

Lack of an Apparent Association between Mycotoxin Concentrations in Red Chili Peppers and Incidence of Gallbladder Cancer in India : an Ecological Study.

PubMed

Ikoma, Toshikazu; Kapoor, Vinay Kumar; Behari, Anu; Mishra, Kumudesh; Tsuchiya, Yasuo; Asai, Takao; Endoh, Kazuo; Okano, Kiyoshi; Nakamura, Kazutoshi

2016-01-01

Our recent studies conducted in South America have shown that mycotoxin contamination of red chili peppers (RCPs) may be associated with an increased risk of gallbladder cancer (GBC). Whether this relationship exists in India, a country with a high incidence of GBC and high consumption of RCPs, is unclear. We therefore measured concentrations of aflatoxins (AFs) and ochratoxin A (OTA) in RCPs from areas of low, medium, and high incidence of GBC in India, and compared these concentrations with GBC incidence in each area. Twentyone RCP samples were collected from nine cities (eight from a lowincidence area, five from a mediumincidence area, and eight from a highincidence area). Concentrations of AFs and OTA were measured using highperformance liquid chromatography. No significant differences in mean concentrations of AFs and OTA were found in the three areas. AFB1 levels in the lowincidence area (10.81 ?g/kg) and highincidence area (12.00 ?g/kg) were more than 2.2 and 2.4 times higher compared with the maximum permitted level of AFB1 in spices (5.0 ?g/kg) set by the Commission of the European Communities, or that (4.4 ?g/kg) obtained in our previous study in Chile. Our results show that the mean concentrations of mycotoxins in RCPs are similar among the three areas in India with different incidences of GBC. Further studies with human subjects are needed to evaluate any association between AFB1 and GBC.

Direct online extraction and determination by supercritical fluid extraction with chromatography and mass spectrometry of targeted carotenoids from red Habanero peppers (Capsicum chinense Jacq.).

PubMed

Zoccali, Mariosimone; Giuffrida, Daniele; Dugo, Paola; Mondello, Luigi

2017-10-01

Recently, supercritical fluid chromatography coupled to mass spectrometry has gained attention as a fast and useful technology applied to the carotenoids analysis. However, no reports are available in the literature on the direct online extraction and determination by supercritical fluid extraction with chromatography and mass spectrometry. The aim of this research was the development of an online method coupling supercritical fluid extraction and supercritical fluid chromatography for a detailed targeted native carotenoids characterization in red habanero peppers. The online nature of the system, compared to offline approaches, improves run-to-run precision, enables the setting of batch-type applications, and reduces the risks of sample contamination. The extraction has been optimized using different temperatures, starting from 40°C up to 80°C. Multiple extractions, until depletion, were performed on the same sample to evaluate the extraction yield. The range of the first extraction yield, carried out at 80°C, which was the best extraction temperature, was 37.4-65.4%, with a %CV range of 2-12. Twenty-one targeted analytes were extracted and identified by the developed methodology in less than 17 min, including free, monoesters, and diesters carotenoids, in a very fast and efficient way. Quantification of the β-carotene was carried out by using the optimized conditions. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review.

PubMed

Srinivasan, Krishnapura

2016-07-03

Capsaicin, the pungent alkaloid of red pepper (Capsicum annuum) has been extensively studied for its biological effects which are of pharmacological relevance. These include: cardio protective influence, antilithogenic effect, antiinflammatory, and analgesia, thermogenic influence, and beneficial effects on gastrointestinal system. Therefore, capsaicinoids may have the potential clinical value for pain relief, cancer prevention and weight loss. It has been shown that capsaicinoids are potential agonists of capsaicin receptor (TRPV1). They could exert the effects not only through the receptor-dependent pathway but also through the receptor-independent one. The involvement of neuropeptide Substance P, serotonin, and somatostatin in the pharmacological actions of capsaicin has been extensively investigated. Topical application of capsaicin is proved to alleviate pain in arthritis, postoperative neuralgia, diabetic neuropathy, psoriasis, etc. Toxicological studies on capsaicin administered by different routes are documented. Capsaicin inhibits acid secretion, stimulates alkali and mucus secretion and particularly gastric mucosal blood flow which helps in prevention and healing of gastric ulcers. Antioxidant and antiinflammatory properties of capsaicin are established in a number of studies. Chemopreventive potential of capsaicin is evidenced in cell line studies. The health beneficial hypocholesterolemic influence of capsaicin besides being cardio protective has other implications, viz., prevention of cholesterol gallstones and protection of the structural integrity of erythrocytes under conditions of hypercholesterolemia. Beneficial influences of capsaicin on gastrointestinal system include digestive stimulant action and modulation of intestinal ultrastructure so as to enhance permeability to micronutrients.

Modified atmosphere packaging of precooked vegetables: effect on physicochemical properties and sensory quality.

PubMed

Barbosa, Carla; Alves, M Rui; Rocha, Susana; Oliveira, M Beatriz P P

2016-03-01

This study aims at verifying the effect of three modified atmosphere packaging (MAP) conditions, all with high CO2 and residual or low O2 contents (%O2/%CO2: 0/40; 2.5/40 and 2.5/60), on the quality preservation of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers). The study was carried out for different storage periods (up to 28 days and 6 sampling periods). Physicochemical parameters (pH, acidity, moisture and ash contents, antioxidant activity, colour, and texture), microbial growth, organoleptic properties and consumer acceptability were assessed. Concerning physicochemical parameters and microbial growth only slight changes without any consistent tendency were observed. This was also confirmed by the trained panel that could not discriminate samples with different storage times. Best preservation conditions were obtained with 0%O2/40%CO2, promoting a shelf life extension of almost 12 days more comparing to commercial conditions presently used. Copyright © 2015 Elsevier Ltd. All rights reserved.

Interaction of femtosecond laser pulses with plants: towards distinguishing weeds and crops using plasma temperature

NASA Astrophysics Data System (ADS)

Kunz, Jeremy N.; Voronine, Dmitri V.; Ko, Brian A.; Lee, Ho Wai Howard; Rana, Aman; Bagavathiannan, Muthukumar V.; Sokolov, Alexei V.; Scully, Marlan O.

2017-05-01

The ability to distinguish between crops and weeds using sensors from a distance will greatly benefit the farming community through improved and efficient scouting for weeds, reduced herbicide input costs and improved profitability. In the present study, we examined the utility of femtosecond laser-induced breakdown spectroscopy (LIBS) for plant species differentiation. Greenhouse-grown plants of dallisgrass, wheat, soybean and bell pepper were evaluated using LIBS under an ambient environment. LIBS experiments were performed on the leaf samples of different plant species using a femtosecond laser system with an inexpensive lightweight detector. Temperatures of laser-induced plasma in plants depend on many parameters and were determined for each of the study species by the constituent elements interacting with femtosecond laser pulses. Using elemental calcium transitions in plant tissue samples to measure plasma temperatures, we report consistent differences among the four study species, with average values ranging from 5090 ± 168 K (soybean) to 5647 ± 223 K (dallisgrass).

Action of antibiotic oxacillin on in vitro growth of methicillin-resistant Staphylococcus aureus (MRSA) previously treated with homeopathic medicines.

PubMed

Passeti, Tânia Aguiar; Bissoli, Leandro Ribeiro; Macedo, Ana Paula; Libame, Registila Beltrame; Diniz, Susana; Waisse, Silvia

2017-02-01

Resistance to antibiotics is a major public health concern worldwide. New treatment options are needed and homeopathy is one such option. We sought to assess the effect of the homeopathic medicine Belladonna (Bell) and a nosode (biotherapy) prepared from a multi-drug resistant bacterial species, methicillin-resistant Staphylococcus aureus (MRSA), on the same bacterium. Bell and MRSA nosode were prepared in 6cH and 30cH potencies in 30% alcohol and sterile water, according to the Brazilian Homeopathic Pharmacopeia and tested on MRSA National Collection of Type Cultures (NCTC) 10442. We assessed in vitro bacterial growth, deoxyribonuclease (DNAase) and hemolysin activity, and in vitro bacterial growth in combination with oxacillin (minimum inhibitory concentration - MIC). All values were compared to control: 30% alcohol and water. In vitro growth of MRSA was statistically significantly inhibited in the presence of Bell and nosode 6cH and 30cH compared to controls (p < 0.0001); and with combination of Bell or nosode 6cH and 30cH and oxacillin (p < 0.001). Bell 30cH and nosode 6cH and 30cH significantly decreased bacterial DNAse production (p < 0.001) and reduced red blood cell lysis. Cultures of MRSA treated with Belladonna or MRSA nosode exhibited reduced growth in vitro, reduced enzymatic activity and became more vulnerable to the action of the antibiotic oxacillin. Further studies are needed on the biomolecular basis of these effects. Copyright © 2016 The Faculty of Homeopathy. Published by Elsevier Ltd. All rights reserved.

From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.

PubMed

Wood, Claudia; Siebert, Tracey E; Parker, Mango; Capone, Dimitra L; Elsey, Gordon M; Pollnitz, Alan P; Eggers, Marcus; Meier, Manfred; Vössing, Tobias; Widder, Sabine; Krammer, Gerhard; Sefton, Mark A; Herderich, Markus J

2008-05-28

An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations were observed between the concentration of rotundone and the mean 'black pepper' aroma intensity rated by sensory panels for both grape and wine samples, indicating that rotundone is a major contributor to peppery characters in Shiraz grapes and wine (and to a lesser extent in wine of other varieties). Approximately 80% of a sensory panel were very sensitive to the aroma of rotundone (aroma detection threshold levels of 16 ng/L in red wine and 8 ng/L in water). Above these concentrations, these panelists described the spiked samples as more 'peppery' and 'spicy'. However, approximately 20% of panelists could not detect this compound at the highest concentration tested (4000 ng/L), even in water. Thus, the sensory experiences of two consumers enjoying the same glass of Shiraz wine might be very different. Rotundone was found in much higher amounts in other common herbs and spices, especially black and white peppercorns, where it was present at approximately 10000 times the level found in very 'peppery' wine. Rotundone is the first compound found in black or white peppercorns that has a distinctive peppery aroma. Rotundone has an odor activity value in pepper on the order of 50000-250000 and is, on this criterion, by far the most powerful aroma compound yet found in that most important spice.

Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents.

PubMed Central

Madhyastha, M S; Bhat, R V

1984-01-01

Aspergillus parasiticus Speare NRRL 2999 growth and aflatoxin production in black and white pepper and the penetration of the fungus in black pepper corn over various incubation periods were studied. Also, the effects of piperine and pepper oil on growth and aflatoxin production were studied. Under laboratory conditions, black and white pepper supported aflatoxin production (62.5 and 44 ppb (ng/g), respectively) over 30 days of incubation. Fungal growth measured in terms of chitin was considerably less in white pepper than in black pepper. A histological study of black pepper corn showed the fungus penetrating up to the inner mesocarp and establishing itself in the middle mesocarp. Piperine and pepper oil were found to inhibit fungal growth and toxin production in a dose-dependent manner. Thus, both black and white pepper could be considered as poor substrates for fungal growth and aflatoxin production. Images PMID:6435523

Hydrogen sulfide regulates the levels of key metabolites and antioxidant defense system to counteract oxidative stress in pepper (Capsicum annuum L.) plants exposed to high zinc regime.

PubMed

Kaya, Cengiz; Ashraf, Muhammad; Akram, Nudrat Aisha

2018-05-01

In the present experiment, we aimed to test the impact of hydrogen sulfide (H 2 S) on growth, key oxidant such as hydrogen peroxide, mineral elements, and antioxidative defense in Capia-type red sweet pepper (Capsicum annuum L.) plants subjected to high concentration of zinc (Zn). A factorial experiment was designed with two Zn levels (0.05 and 0.5 mM) and 0.2 mM sodium hydrosulfide (NaHS) as a donor of H 2 S supplied in combination plus nutrient solution through the root zone. High level of Zn led to reduce dry mass, chlorophyll pigments, fruit yield, leaf maximum fluorescence, and relative water content, but enhanced endogenous hydrogen peroxide (H 2 O 2 ), free proline, malondialdehyde (MDA), electrolyte leakage (EL), H 2 S, as well as the activities of peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD) enzymes. Exogenously applied NaHS significantly enhanced plant growth, fruit yield, water status, the levels of H 2 S and proline as well as the activities of different antioxidant enzymes, while it significantly suppressed EL, MDA, and H 2 O 2 contents in the pepper plants receiving low level Zn. NaHS application to the control plants did not significantly change all these parameters tested except the dry matter which increased significantly. High Zn regime led to increase intrinsic Zn levels in the leaves and roots, but it lowered leaf nitrogen (N), phosphorus (P), and iron (Fe) concentrations. However, NaHS reduces the Zn conc. and enhances Fe and N in leaf and root organs. It can be concluded that NaHS can mitigate the harmful effects of Zn on plant growth particularly by lowering the concentrations of H 2 O 2 , Zn, EL, and MDA, and enhancing the activities of enzymatic antioxidants and levels of essential nutrients in pepper plants.

Assessment of Historic Landscape, Highway 45 Borrow Pit, Jefferson Parish, Louisiana

DTIC Science & Technology

2003-10-01

Resources Survey of the Mississippi River -Gulf Outlet, Orleans and St. Bernard Parishes , Louisiana . Submitted to the New Orleans District, U.S. Army...US Army Corps of Engineers New Orleans District ASSESSMENT OF HISTORIC LANDSCAPE, HIGHWAY 45 BORROW PIT, JEFFERSON PARISH , LOUISIANA Final Report...LaFourche and Belle Pass forming the western boundary, and the Mississippi River and Red Pass forming the eastern boundary. It encompasses approximately

Inhibitory effects of black pepper (Piper nigrum) extracts and compounds on human tumor cell proliferation, cyclooxygenase enzymes, lipid peroxidation and nuclear transcription factor-kappa-B.

PubMed

Liu, Yunbao; Yadev, Vivek R; Aggarwal, Bharat B; Nair, Muraleedharan G

2010-08-01

Black pepper (Piper nigrum) and hot pepper (Capsicum spp.) are widely used in traditional medicines. Although hot Capsicum spp. extracts and its active principles, capsaicinoids, have been linked with anticancer and anti-inflammatory activities, whether black pepper and its active principle exhibit similar activities is not known. In this study, we have evaluated the antioxidant, anti-inflammatory and anticancer activities of extracts and compounds from black pepper by using proinflammatory transcription factor NF-kappaB, COX-1 and -2 enzymes, human tumor cell proliferation and lipid peroxidation (LPO). The capsaicinoids, the alkylamides, isolated from the hot pepper Scotch Bonnet were also used to compare the bioactivities of alkylamides and piperine from black pepper. All compounds derived from black pepper suppressed TNF-induced NF-kappaB activation, but alkyl amides, compound 4 from black pepper and 5 from hot pepper, were most effective. The human cancer cell proliferation inhibitory activities of piperine and alklyl amides in Capsicum and black pepper were dose dependant. The inhibitory concentrations 50% (IC50) of the alklylamides were in the range 13-200 microg/mL. The extracts of black pepper at 200 microg/mL and its compounds at 25 microg/mL inhibited LPO by 45-85%, COX enzymes by 31-80% and cancer cells proliferation by 3.5-86.8%. Overall, these results suggest that black pepper and its constituents like hot pepper, exhibit anti-inflammatory, antioxidant and anticancer activities.

Analysis of tandem repeat units of the promoter of capsanthin/capsorubin synthase (Ccs) gene in pepper fruit.

PubMed

Tian, Shi-Lin; Li, Zheng; Li, Li; Shah, S N M; Gong, Zhen-Hui

2017-07-01

Capsanthin/capsorubin synthase ( Ccs ) gene is a key gene that regulates the synthesis of capsanthin and the development of red coloration in pepper fruits. There are three tandem repeat units in the promoter region of Ccs , but the potential effects of the number of repetitive units on the transcriptional regulation of Ccs has been unclear. In the present study, expression vectors carrying different numbers of repeat units of the Ccs promoter were constructed, and the transient expression of the β-glucuronidase ( GUS ) gene was used to detect differences in expression levels associated with the promoter fragments. These repeat fragments and the plant expression vector PBI121 containing the 35s CaMV promoter were ligated to form recombinant vectors that were transfected into Agrobacterium tumefaciens GV3101. A fluorescence spectrophotometer was used to analyze the expression associated with the various repeat units. It was concluded that the constructs containing at least one repeat were associated with GUS expression, though they did not differ from one another. This repeating unit likely plays a role in transcription and regulation of Ccs expression.

Effect of black pepper essential oil on the quality of fresh pork during storage.

PubMed

Zhang, Jing; Wang, Ying; Pan, Dao-Dong; Cao, Jin-Xuan; Shao, Xing-Feng; Chen, Yin-Ji; Sun, Yang-Ying; Ou, Chang-Rong

2016-07-01

The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of metmyoglobin (MetMb%), microbiological parameters and total volatile basic nitrogen (TVB-N) of pork loins stored at 4°C for 9days was evaluated. BPEO treatments showed lower TBARS, MetMb%, yellowness (b*) values, Pseudomonas spp. and Enterobacteriaceae count and TVB-N values and higher lightness (L*) and redness (a*) values than the control during storage; the effectiveness of BPEO was dose-dependent. The retardation of the formation of MetMb by adding BPEO ensured higher L* and a* values and lower b* values than the control at 6 and 9days; the MetMb content has a similar trend to the lipid oxidation. The lower TVB-N value of BPEO treatments than the control could be attributed to the inhibition of Pseudomonas spp. and Enterobacteriaceae. Gram-negative bacteria were more sensitive than Gram-positive bacteria to BPEO. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of processing on composition changes of selected spices

PubMed Central

Jia, Cai-Hua; Shin, Jung-Ah; Kim, Young-Min; Lee, Ki-Teak

2017-01-01

The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%). PMID:28459863

Prevalence of Aflatoxin Contamination in Herbs and Spices in Different Regions of Iran

PubMed Central

KHAZAELI, Payam; MEHRABANI, Mitra; HEIDARI, Mahmoud Reza; ASADIKARAM, Gholamreza; LARI NAJAFI, Moslem

2017-01-01

Background: Mycotoxins are natural toxins, produced by several fungal species and are associated with morbidity or even mortality in animals, plants, and humans. In this study, 120 samples of herbs and spices in both bulk and packaged forms were prepared in order to measure aflatoxin level in different regions of Iran Methods: The aflatoxin was extracted during Mar to May 2015, using 80% methanol and then purified via immunoaffinity column. Measurements were performed, using high-performance liquid chromatography, equipped with a fluorescence detection system at excitation and emission wavelengths of 365 and 435 nm, respectively. Results: The highest prevalence of aflatoxin contamination in food products was attributed to aflatoxin B1 (30.8%). In addition, the highest prevalence of aflatoxin contamination was reported in red pepper (100%). Examination of effective factors indicated the substantial impact of moisture on aflatoxin level (P=0.046). Conclusion: Even at low levels of aflatoxin, contamination could be a serious threat, given the prevalent use of spices (either raw or not) as ingredients in food preparation. Therefore, regular monitoring of spices, especially chili pepper, is highly recommended. PMID:29167773

Discarded seeds from red pepper (Capsicum annum) processing industry as a sustainable source of high added-value compounds and edible oil.

PubMed

Azabou, Samia; Taheur, Fadia Ben; Jridi, Mourad; Bouaziz, Mohamed; Nasri, Moncef

2017-10-01

The chemical composition and the antioxidant properties of Capsicum annum discarded seeds from processing industry with their corresponding extracted oil were investigated. C. annum seeds had high levels of crude proteins (18.30%), crude oil (11.04%), and dietary fibers (60.96%). The lipophilic fraction of C. annum seeds showed higher radical scavenging activity compared to their hydrophilic fraction, while this latter exhibited the highest reducing power. The results of fatty acid composition showed that fatty acids present in C. annum seed oil were mainly polyunsaturated (84.23%), with linoleic acid being the major polyunsaturated fatty acid (70.93%). The major monounsaturated fatty acid was oleic acid (12.18%), while the main saturated fatty acid was palmitic acid (11.90%). C. annum seed oil showed high absorbance in the UV-B, UV-A, and visible ranges. Owing to their composition, C. annum seeds discarded from pepper processing industry as by-product could be potentially used as high added-value ingredients in some food or nutraceutical formulations because they are well endowed with essential nutriments required for human health.

[Effects of inflammation and stimulant diets on functions of autonomic nervous system (author's transl)].

PubMed

Akaeda, H; Nagai, K; Okuda, Y; Shinoto, M; Okuda, H

1981-06-01

In usual medical consultation, we have been met a lot of female patients suffering from disturbances of autonomic nervous system such as headache, shoulder-ache and so on. Experiments were designed to elucidate whether or not these disturbances of autonomic nervous system were induced by inflammation and accelerated by stimulant diets. Functions of autonomic nervous system were examined by lipolysis in rat epididymal adipose tissue which was partly controlled by sympathetic nervous system. It was found that free fatty acid release from the epididymal adipose tissue was considerably elevated by inflammation which was formed in abdominal wall or in abdominal cavity or oral administration of stimulant diets such as red pepper and white pepper, and that such elevation of lipolysis was significantly reduced by resection of the autonomic nerve. These results indicated that the inflammation and the stimulant diets induced excitement of sympathetic nerve which controlled the epididymal adipose tissue. Experiments were now in progress to clarify relationship between such excitement of sympathetic nervous system induced by the inflammation or by the stimulant diet and irregular complaints due to disturbances of autonomic nervous system.

Garlic exerts allelopathic effects on pepper physiology in a hydroponic co-culture system

PubMed Central

Ding, Haiyan; Liu, Menglong; Hayat, Sikandar; Feng, Han

2016-01-01

ABSTRACT A hydroponic co-culture system was adopted to determine the allelopathic potential of garlic on the growth of pepper plants. Different numbers of garlic plants (0, 2, 4, 8 and 12) were hydroponically co-cultured with two pepper plants to investigate allelopathic effects on the growth attributes and antioxidative defense system of the test pepper plants. The responses of the pepper plants depended on the number of garlic plants included in the co-culture system, indicating an association of pepper growth with the garlic root exudate concentration. When grown at a pepper/garlic ratio of 1:1 or 1:2, the pepper plant height, chlorophyll content, and peroxidase (POD), catalase (CAT) and phenylalanine ammonia-lyase (PAL) activities were significantly increased after 30 days of co-culture; in contrast, reduction in methane dicarboxylic aldehyde (MDA) content was observed. However, when the pepper/garlic ratio was 1:4 or higher, these morphological indices and protective enzyme activities were significantly inhibited, whereas MDA levels in the pepper leaves were significantly increased due to severe membrane lipid peroxidation. The results indicate that although low concentrations of garlic root exudates appear to induce protective enzyme systems and promote pepper growth, high concentrations have deleterious effects. These findings suggest that further investigations should optimize the co-culture pepper/garlic ratio to reduce continuous cropping obstacles in pepper production. PMID:27095440

Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L.

PubMed

Vinod, V; Kumar, A; Zachariah, T J

2014-04-01

To isolate, fermentatively evaluate and identify black pepper (Piper nigrum L.)-associated bacteria for the microbial decortication of fresh ripened berries and dried black pepper for preparation of off-odour-free white pepper. Among 45 bacterial isolates obtained from black pepper, seven of them were found to decorticate black pepper (>60%) and fresh pepper berries (98-100%) into white pepper within 5 days of immersion in bacterial suspension. The 16S rRNA genes (1500-bp amplicon) of these bacteria were sequenced, and species identity was established by closest match in GenBank. Superior-quality white pepper was obtained with Bacillus subtilis (IISR WP 33, 34, 38), Bacillus licheniformis (IISR WP 43), Acinetobacter baumanii (IISR WP 35), Klebsiella pneumoniae (IISR WP 19) and Microbacterium barkeri (IISR WP25). The bacterial isolates were found to secrete multiple hydrolytic enzymes such as cellulase, pectinase, amylase, protease and xylanase. Bacterial cultures were deposited with International Depository Authority at Microbial Type Culture Collection, India, as patent deposits as prescribed in Budapest Treaty for microbial deposits. The white pepper, thus obtained from bacterial decortication process, was free from off-odour compound, especially skatole. Other biochemical constituents such as oleoresin, piperine and essential oils were found in the acceptable range. The bacterial decortication did not affect inherent constituents of pepper such as essential oil constituents, oleoresin and piperine content. One of the most significant findings of the work is identification of specific bacterial species for decortication of fresh berries or black pepper berries into value-added white pepper. This work paved way for developing a technological process for microbial decortication of fresh/black pepper for the production of superior-quality white pepper. © 2014 The Society for Applied Microbiology.

Light quality influences the virulence and physiological responses of Colletotrichum acutatum causing anthracnose in pepper plants.

PubMed

Yu, S-M; Ramkumar, G; Lee, Y H

2013-08-01

To explore the effects of light quality on the physiology and pathogenicity of Colletotrichum acutatum, we analysed the morphological traits, melanin production and virulence of the pathogen under different light wavelengths. The influence of light wavelength on the mycelial growth and conidial germination of C. acutatum was investigated using red, green, blue and white light sources. Red and green light reduced the mycelial growth in comparison with blue and white light, and dark conditions. The least percentage of conidial germination was observed under blue light, while the germination rate among white, red and green light, as well as in the dark, was insignificant. In comparison with its influence on mycelial growth and conidial germination, light wavelength significantly affected the pathogen's virulence towards hot pepper fruits. The highest disease severity was observed under blue light, which was at least a twofold increase compared with the disease severity under other light conditions. To elucidate the effect of light on the disparity in virulence, scytalone was assayed by HPLC, and scd1 gene expression was examined with real-time PCR. The highest and lowest scytalone production was observed in the cultures incubated under blue (10.9 mAU) and green light (1.5 mAU), respectively. Higher scd1 gene expression (~ 40-fold increase) was observed in cultures incubated under blue and white light in comparison with those incubated in the dark. This study revealed that light affects the growth, colonial morphology and virulence of C. acutatum. The pathogen needs light for its active melanin production and also to attain higher virulence. This is the first report on the effect of light quality on the virulence of C. acutatum. The findings of this study will broaden our knowledge of the influence of light on physiological responses of fungal pathogens. © 2013 The Society for Applied Microbiology.

Betel: consumption and consequences.

PubMed

Norton, S A

1998-01-01

Betel is a compound of natural substances chewed for its psychostimulating effects. Betel is composed of the nut of the areca palm (Areca catechu), the leaf of the betel pepper (Piper betle), and lime (calcium hydroxide). Approximately 200 million persons chew betel regularly throughout the western Pacific basin and south Asia. Only three drugs (nicotine, ethanol, and caffeine) are consumed more widely than betel. When betel is chewed, it produces mild psychoactive and cholinergic effects. There is copious production of a blood-red saliva that can stain oral structures. After years of chewing, the teeth may become red-brown to nearly black. Betel use is associated with oral leukoplakia, submucous fibrosis, and squamous cell carcinoma. Use of betel is discouraged in Western countries because of its alleged carcinogenic and perceived dysesthetic properties; nevertheless, betel is widely available in the West.

Natural occurrence of ochratoxin A contamination in commercial black and white pepper products.

PubMed

Jalili, M; Jinap, S; Radu, S

2010-10-01

The concentration of ochratoxin A (OTA) in 120 commercial pepper (84 pre-packed and 36 bulk samples), which consist of local and imported white and black pepper in powder and seed form in Malaysia were determined. The objective of the study was to investigate and compare OTA concentration in black pepper and white pepper being commercialized in Malaysia. Determination method was based on HPLC with fluorescence detection coupled with immunoaffinity column clean-up step. Mobile phase consisted of acetonitrile-water-acetic acid (49.5:49.5:1.0, v/v/v), and flow rate was 1 ml/min. The LOD was 0.02 ng/g, and the average recovery values of OTA ranged from 79.5 to 92.0% in black pepper and 81.2-90.3% in white pepper. A total of 57 samples (47.5%) were contaminated with OTA ranging from 0.15 to 13.58 ng/g. The results showed that there was a significant difference between type of pepper and brands. OTA concentration in black pepper was significantly higher than white pepper (p < 0.05). The highest concentration of ochratoxin, 13.58 ng/g, was detected in a sample of black pepper seed followed by 12.64 ng/g in a sample of black pepper powder, both were bulk samples purchased from open market.

7 CFR 319.56-40 - Peppers from certain Central American countries.

Code of Federal Regulations, 2012 CFR

2012-01-01

... subpart: (a) For peppers of the species Capsicum annuum, Capsicum frutescens, Capsicum baccatum, and... of the pests listed in the requirements.” (b) For peppers of the species Capsicum annuum, Capsicum... Vegetables § 319.56-40 Peppers from certain Central American countries. Fresh peppers (Capsicum spp.) may be...

7 CFR 319.56-40 - Peppers from certain Central American countries.

Code of Federal Regulations, 2013 CFR

2013-01-01

... subpart: (a) For peppers of the species Capsicum annuum, Capsicum frutescens, Capsicum baccatum, and... of the pests listed in the requirements.” (b) For peppers of the species Capsicum annuum, Capsicum... Vegetables § 319.56-40 Peppers from certain Central American countries. Fresh peppers (Capsicum spp.) may be...

7 CFR 319.56-40 - Peppers from certain Central American countries.

Code of Federal Regulations, 2014 CFR

2014-01-01

... subpart: (a) For peppers of the species Capsicum annuum, Capsicum frutescens, Capsicum baccatum, and... of the pests listed in the requirements.” (b) For peppers of the species Capsicum annuum, Capsicum... Vegetables § 319.56-40 Peppers from certain Central American countries. Fresh peppers (Capsicum spp.) may be...

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.

Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry.

PubMed

Mattivi, F; Caputi, L; Carlin, S; Lanza, T; Minozzi, M; Nanni, D; Valenti, L; Vrhovsek, U

2011-02-28

Rotundone is an oxygenated sesquiterpene belonging to the family of guaianes, giving the 'peppery' aroma to white and black pepper and to red wines. Here we describe a novel, convenient protocol for the synthesis of rotundone, starting from a commercially available compound and requiring only two reaction steps, and an improved, faster method of GC separation (30 min) with selective quantisation of rotundone using tandem mass spectrometry in multiple reaction monitoring (MRM) mode with d(5)-rotundone as internal standard. With limits of detection (LODs) of 1.5 ng/L in white wine and 2.0 ng/L in red wine, intraday repeatability CV values of 6% and 5% at 50 ng/L and 500 ng/L and interday repeatability CV values of 13% and 6% at 50 ng/L and 500 ng/L, respectively, the improved protocol provides the desired sensitivity and selectivity for routine analysis of rotundone in both white and red wines. Initial application of this method highlighted the presence of unexpectedly high concentrations of rotundone, thus explaining the origin of the distinctive peppery aroma in Schioppettino and Vespolina red wines and in Gruener Veltliner white wines. Copyright © 2011 John Wiley & Sons, Ltd.

Effect of an acute intraluminal administration of capsaicin on oesophageal motor pattern in GORD patients with ineffective oesophageal motility.

PubMed

Grossi, L; Cappello, G; Marzio, L

2006-08-01

Ineffective oesophageal motility (IOM) is a functional disorder affecting about 50% of gastro-oesophageal reflux disease (GORD) patients. This disease in a severe form limits the clearing ability of the oesophagus and is considered one of the predictive factors for poorer GORD resolution. Capsaicin, the active compound of red pepper, exerts a prokinetic effect on oesophageal motility in healthy subjects by increasing the amplitude of body waves, even if no evidence exists on its possible role in situations of reduced motility. The aim of the study was to evaluate the effect of an acute administration of capsaicin on the oesophageal motor pattern in a group of GORD patients affected by severe IOM. Twelve GORD patients with severe IOM received an intra-oesophageal administration of 2 mL of a red pepper-olive oil mixture and 2 mL of olive oil alone serving as a control during a stationary manometry. The motor patterns of the oesophageal body and lower oesophageal sphincter (LOS) were analysed at baseline and after the infusion of the two stimuli. The administration of capsaicin induced a significant improvement in oesophageal body contractility when compared with baseline. The velocity of propagation of waves and the LOS basal tone remained unchanged. The motor pattern was unaltered by the administration of olive oil alone. An acute administration of capsaicin seems to improve the motor performance of the oesophageal body in patients with ineffective motility. Whether this could represent the basis for further therapeutic approaches of GORD patients needs further study.

Effect of storage conditions on sensory properties of Bierzo roasted pepper.

PubMed

Casquero, Pedro A; Sanz, Miguel A; Guerra, Marcos

2011-01-15

Roasted pepper is marketed with the European recognition of Protected Geographical Indication 'Pimiento Asado del Bierzo'. The industry needs to prolong the period in which fresh pepper received from farmers is available to be processed, without deteriorating the sensory quality of roasted pepper. The objective of this study was to analyse how different storage conditions affect the sensory quality of roasted pepper. Differences in weight loss among storage conditions did not affect roast yield. Descriptors juice quality, bitterness and spiciness were not influenced by storage conditions in 2006 or 2007, whereas uniformity, skin surface, cohesiveness and smokiness were influenced by storage conditions in both years. Overall quality was better when pepper was stored for 5 days at 18 °C or for 10 days at 8 °C. The quality of roasted pepper was affected positively by storage conditions in terms of colour and uniformity, which were improved, and hardness, which was reduced. Newly roasted samples, on the other hand, obtained the lowest quality values. Therefore storage of pepper for up to 10 days was useful not only to extend the time of roasted pepper processing for companies but also to improve the sensory quality of roasted pepper without decreasing the roast yield of processed pepper. Copyright © 2010 Society of Chemical Industry.

Spectroscopic investigation (FTIR spectrum), NBO, HOMO-LUMO energies, NLO and thermodynamic properties of 8-Methyl-N-vanillyl-6-nonenamideby DFT methods

NASA Astrophysics Data System (ADS)

Sherin Percy Prema Leela, J.; Hemamalini, R.; Muthu, S.; Al-Saadi, Abdulaziz A.

2015-07-01

Capsicum a hill grown vegetable is also known as red pepper or chili pepper. Capsaicin(8-Methyl-N-vanillyl-6-nonenamide) is the active component in chili peppers, which is currently used in the treatment of osteoarthritis, psoriasis and cancer. Fourier transform infrared (FT-IR) spectrum of Capsaicin in the solid phase were recorded in the region 4000-400 cm-1 and analyzed. The vibrational frequencies of the title compound were obtained theoretically by DFT/B3LYP calculations employing the standard 6-311++G(d,p) basis set and were compared with Fourier transform infrared spectrum. Complete vibrational assignment analysis and correlation of the fundamental modes for the title compound were carried out. The vibrational harmonic frequencies were scaled using scale factor, yielding a good agreement between the experimentally recorded and the theoretically calculated values. Stability of the molecule arising from hyper conjugative interactions, charge delocalization and intra molecular hydrogen bond-like weak interaction has been analyzed using Natural bond orbital (NBO) analysis by using B3LYP/6-311++G(d,p) method. The results show that electron density (ED) in the σ∗ and π∗ antibonding orbitals and second-order delocalization energies E (2) confirm the occurrence of intra molecular charge transfer (ICT) within the molecule. The dipole moment (μ), polarizability (α) and the hyperpolarizability (β) values of the molecule has been computed. Thermodynamic properties (heat capacity, entropy and enthalpy) of the title compound at different temperatures were calculated.

Genome sequence of the hot pepper provides insights into the evolution of pungency in Capscicum species

USDA-ARS?s Scientific Manuscript database

Hot pepper is an important spice crop the world-over and is closely related to sweet peppers that represent an important vegetable crop in many cultures. Both hot and mild peppers are important sources of dietary nutrients and hot pepper is a source of the medicinal compound capsaicin, which is wide...

7 CFR 319.56-42 - Peppers from the Republic of Korea.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 5 2010-01-01 2010-01-01 false Peppers from the Republic of Korea. 319.56-42 Section... Peppers from the Republic of Korea. Peppers (Capsicum annuum L. var. annuum) from the Republic of Korea... accordance with all other applicable provisions of this subpart: (a) The peppers must be grown in the...

Physicochemical properties of black pepper (Piper nigrum) starch.

PubMed

Zhu, Fan; Mojel, Reuben; Li, Guantian

2018-02-01

Black pepper (Piper nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch. Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures (e.g., conclusion temperature of 94°C) than maize starch. The susceptibility to α-amylolysis of pepper starch was not very different from that of maize starch. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant. The relationships between structure (especially amylopectin internal molecular structure) and properties of starch components are highlighted. Copyright © 2017 Elsevier Ltd. All rights reserved.

"Measuring by the bushel": reweighing the Indian Ocean pepper trade.

PubMed

Prange, Sebastian R

2011-01-01

Of all the oriental spices, black pepper was the most important until the eighteenth century. The historiography of the pepper trade is characterized by a strong focus on Europe in terms of both its economic significance in the ancient and medieval periods and the struggle for its control in the early modern period. This article, by contrast, seeks to situate the pepper trade firmly in its Asian contexts. It examines the Indian Ocean pepper trade from three perspectives. First, it places the trade in its supply-side context by focusing on the Malabar coast as the primary source of pepper. Second, it examines the relative importance of the different branches of Malabar's pepper trade and highlights the central role played by Muslim mercantile networks. Third, it considers the reconfiguration of these pepper networks in the sixteenth century in the face of aggressive competition from the Portuguese. In their sum, these arguments advocate the need for rethought balances of trade and a reweighted scholarly focus on the pepper trade in its global dimensions.

Synthesis and characterization of nano-encapsulated black pepper oleoresin using hydroxypropyl beta-cyclodextrin for antioxidant and antimicrobial applications.

PubMed

Teixeira, Bruna N; Ozdemir, Necla; Hill, Laura E; Gomes, Carmen L

2013-12-01

Previous studies have reported antimicrobial and antioxidant activity of black pepper oleoresin which is associated to its phenolic compounds and piperine. The ability of cyclodextrins to form an inclusion complex with a guest molecule could improve black pepper oleoresin application, bioavailability, and stability in foods. Hydroxypropyl beta-cyclodextrin (HPBCD) inclusion complex with black pepper olereosin were synthesized using the kneading method and characterized for its physico-chemical properties and its antioxidant and antimicrobial activities. Inclusion complex size was 103.9 ± 7.6 nm and indicated to be a polydisperse system. The entrapment efficiency was 78.3 ± 3.6%, which suggests that other constituents in black pepper oleoresin have higher affinities for HPBCD than piperine (major compound in black pepper oleoresin). Thermograms showed the disappearance of oxidation peaks of black pepper oleoresin, proving complex formation with HPBCD. Phase solubility results indicated 1:1 stoichiometric inclusion complex formation and an increase of black pepper oleoresin aqueous solubility with HPBCD concentration. Nano-encapsulation with HPBCD did not affect (P > 0.05) total phenolic content; however, it enhanced (P < 0.05) black pepper oleoresin antioxidant activity. Black pepper oleoresin and its inclusion complex were analyzed for their antimicrobial activity against Escherichia coli K12 and Salmonella enterica serovar Typhimurium LT2. Both free and encapsulated black pepper oleoresin effectively inhibited bacterial growth within the concentration range tested. Black pepper oleoresin encapsulated in HPBCD was able to inhibit Salmonella at lower (P < 0.05) concentrations than its corresponding free extract. Therefore, black pepper oleoresin-HPBCD nanocapsules could have important applications in the food industry as antimicrobial and antioxidant system. © 2013 Institute of Food Technologists®

[Beliefs about chili pepper consumption and health in Mexico City].

PubMed

López-Carrillo, L; Fernández-Ortega M, C; Costa-Dias, R; Franco-Marina, J; Alejandre-Badillo, T

1995-01-01

Eating chili peppers is a cultural tradition in Mexico. Controversial characteristics have been empirically associated to chili pepper consumption and human health. In this paper, the beliefs about the health impacts of chili pepper consumption in two independent groups of Mexico City residents are described. The results confirm, on the one hand, that there is a wide variety of health benefits and damages associated with chili pepper consumption, but on the other hand, that the levels of chili pepper consumption are not related to beliefs about its human health impact.

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

PubMed

Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

2017-01-01

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 ( p <0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

PubMed Central

Kim, Soo-Ki; Seo, Han-Geuk

2017-01-01

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert). PMID:28316469

Classification of asteroid spectra using a neural network

NASA Technical Reports Server (NTRS)

Howell, E. S.; Merenyi, E.; Lebofsky, L. A.

1994-01-01

The 52-color asteroid survey (Bell et al., 1988) together with the 8-color asteroid survey (Zellner et al., 1985) provide a data set of asteroid spectra spanning 0.3-2.5 micrometers. An artificial neural network clusters these asteroid spectra based on their similarity to each other. We have also trained the neural network with a categorization learning output layer in a supervised mode to associate the established clusters with taxonomic classes. Results of our classification agree with Tholen's classification based on the 8-color data alone. When extending the spectral range using the 52-color survey data, we find that some modification of the Tholen classes is indicated to produce a cleaner, self-consistent set of taxonomic classes. After supervised training using our modified classes, the network correctly classifies both the training examples, and additional spectra into the correct class with an average of 90% accuracy. Our classification supports the separation of the K class from the S class, as suggested by Bell et al. (1987), based on the near-infrared spectrum. We define two end-member subclasses which seem to have compositional significance within the S class: the So class, which is olivine-rich and red, and the Sp class, which is pyroxene-rich and less red. The remaining S-class asteroids have intermediate compositions of both olivine and pyroxene and moderately red continua. The network clustering suggests some additional structure within the E-, M-, and P-class asteroids, even in the absence of albedo information, which is the only discriminant between these in the Tholen classification. New relationships are seen between the C class and related G, B, and F classes. However, in both cases, the number of spectra is too small to interpret or determine the significance of these separations.

Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population.

PubMed

Arabbi, Paola R; Genovese, Maria Inés; Lajolo, Franco M

2004-03-10

The objective of this work was to quantify the flavonoids present in foods most commonly consumed by the Brazilian population. The predominant flavonoids found in largest abundance in all of the analyzed vegetables were glycosides of quercetin. In lettuce, a small amount of luteolin was also detected. In sweet pepper, quercetin and luteolin were both present. White onion [48-56 mg/100 g of fresh weight (FW), expressed as aglycon], red onion (40-100 mg/100 g of FW), red lettuce (67-67.2 mg/100 g of FW), arugula (41-118 mg/100 g of FW), and chicory (18-38 mg/100 g of FW) were highest in total flavonoids. In fruits, the highest concentrations of flavonoids were found in the peel (125-170 mg/100 g of FW) and pulp (35-44 mg/100 g of FW) of oranges and in some apple varieties (14-36 mg/100 g of FW). Variability in flavonoid content due to time of harvesting was high for leafy vegetables and red onions. The estimated ingestion by Brazilian population ranged from 60 to 106 mg/day.

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds.

PubMed

Castillejo, Noelia; Martínez-Hernández, Ginés Benito; Gómez, Perla A; Artés, Francisco; Artés-Hernández, Francisco

2016-03-01

Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

Unravelling the complexity of microRNA-mediated gene regulation in black pepper (Piper nigrum L.) using high-throughput small RNA profiling.

PubMed

Asha, Srinivasan; Sreekumar, Sweda; Soniya, E V

2016-01-01

Analysis of high-throughput small RNA deep sequencing data, in combination with black pepper transcriptome sequences revealed microRNA-mediated gene regulation in black pepper ( Piper nigrum L.). Black pepper is an important spice crop and its berries are used worldwide as a natural food additive that contributes unique flavour to foods. In the present study to characterize microRNAs from black pepper, we generated a small RNA library from black pepper leaf and sequenced it by Illumina high-throughput sequencing technology. MicroRNAs belonging to a total of 303 conserved miRNA families were identified from the sRNAome data. Subsequent analysis from recently sequenced black pepper transcriptome confirmed precursor sequences of 50 conserved miRNAs and four potential novel miRNA candidates. Stem-loop qRT-PCR experiments demonstrated differential expression of eight conserved miRNAs in black pepper. Computational analysis of targets of the miRNAs showed 223 potential black pepper unigene targets that encode diverse transcription factors and enzymes involved in plant development, disease resistance, metabolic and signalling pathways. RLM-RACE experiments further mapped miRNA-mediated cleavage at five of the mRNA targets. In addition, miRNA isoforms corresponding to 18 miRNA families were also identified from black pepper. This study presents the first large-scale identification of microRNAs from black pepper and provides the foundation for the future studies of miRNA-mediated gene regulation of stress responses and diverse metabolic processes in black pepper.

Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets

PubMed Central

Lucht, Sarah A.; Mercer, Kristin; Bernau, Vivian; Case, Kyle A.; Le, Nina C.; Frederiksen, Matthew K.; DeKeyser, Haley C.; Wong, Zen-Zi; Hastings, Jennifer C.

2016-01-01

Chile peppers, native to the Americas, have spread around the world and have been integrated into the diets of many cultures. Much like their heat content, nutritional content can vary dramatically between different pepper types. In this study, a diverse set of chile pepper types were examined for nutrient content. Some pepper types were found to have high levels of vitamin A, vitamin C, or folate. Correlations between nutrient content, species, cultivation status, or geographic region were limited. Varietal selection or plant breeding offer tools to augment nutrient content in peppers. Integration of nutrient rich pepper types into diets that already include peppers could help combat nutrient deficiencies by providing a significant portion of recommended daily nutrients. PMID:27532495

Cephalopod-INspired Adaptive Photonic SystEms (CINAPSE)

DTIC Science & Technology

2013-09-13

2013 19.00 L. M. Mathger, G. R. R. Bell, A. M. Kuzirian, J. J. Allen, R. T. Hanlon. How does the blue - ringed octopus (Hapalochlaena lunulata) flash...its blue rings ?, Journal of Experimental Biology, (10 2012): 3752. doi: 10.1242/jeb.076869 08/28/2013 20.00 T. J. Wardill, P. T. Gonzalez-Bellido, R...distinct fluorescent emission spectrum shift into the near-red wavelengths (610-630 ¿) when excited by a 514 ¿ ( blue -green) laser beam. The

Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.

PubMed

Bogusz, Stanislau; Libardi, Silvia H; Dias, Fernanda Fg; Coutinho, Janclei P; Bochi, Vivian C; Rodrigues, Daniele; Melo, Arlete Mt; Godoy, Helena T

2018-01-01

Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var. pendulum, in two different harvest years and at two ripening stages. The bioactive compound content was dependent on harvest year, and changes in the concentration profiles were found for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g -1 fresh pepper), and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g -1 fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound content (2.46 mg g -1 fresh pepper). The total phenolic compound content was directly related to antioxidant activity. Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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

Madison, Alison L.

Monthly economic diversity column for Tri-City Herald; excerpt here: As I walk through my garden, marveling at the fresh treats in store and wondering what I’ll do when 47 bell peppers ripen at once, I also wistfully think of the one crop that continues to elude even the greenest of thumbs. The money tree. It’s fun to imagine the possibilities a money tree would offer, branch after branch reaching out to support one’s life pursuits. Go ahead, take a minute... Back in reality, I realize how valuable this concept could be to many entrepreneurs out there in possession of themore » next game-changing idea, without the capital to move forward. Enter Kickstarter.com, a highly successful example in a growing genre of websites devoted to crowdfunding. In the past few years, crowdfunding has become a disruptive element in the startup process, enabling inventors and promoters of numerous causes to generate capital through a consensus of virtual supporters, a money giving tree of sorts, without sacrificing equity in their projects or circling the globe chasing venture capital and angel money.« less

Growth enhancement by soil derived carbon dioxide

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

Grodzinski, B.; Wallis, M.; O'Sullivan, J.

The objective of this study was to investigate the role which naturally evolved CO{sub 2} from the soil can play in the early growth and establishment of vegetable transplants in the field. Two planting dates were utilized to examine the effects of the time of tunnel placement on development of a crop of bell peppers, Capsicum annuum L. Ambient CO{sub 2} levels were 340 {plus minus} 4 ppm. In the first 3 weeks of spring (May) CO levels 2 to 3 cm above the soil surface were 420 to 480 ppm. Inside plastic tunnels the upward flux of CO{sub 2}more » evolved from the soil was restricted effectively raising the tunnel atmosphere to over 3000 ppm even at midday. Data from parallel field and controlled environment chamber experiments support the view that 25-40% of the increase in seedling growth in the field tunnels in the spring was due to enhanced photosynthesis and carbon partitioning into both sugars and starch not merely the elevated temperatures associated with protected structures.« less

Aging and visual 3-D shape recognition from motion.

PubMed

Norman, J Farley; Adkins, Olivia C; Dowell, Catherine J; Hoyng, Stevie C; Shain, Lindsey M; Pedersen, Lauren E; Kinnard, Jonathan D; Higginbotham, Alexia J; Gilliam, Ashley N

2017-11-01

Two experiments were conducted to evaluate the ability of younger and older adults to recognize 3-D object shape from patterns of optical motion. In Experiment 1, participants were required to identify dotted surfaces that rotated in depth (i.e., surface structure portrayed using the kinetic depth effect). The task difficulty was manipulated by limiting the surface point lifetimes within the stimulus apparent motion sequences. In Experiment 2, the participants identified solid, naturally shaped objects (replicas of bell peppers, Capsicum annuum) that were defined by occlusion boundary contours, patterns of specular highlights, or combined optical patterns containing both boundary contours and specular highlights. Significant and adverse effects of increased age were found in both experiments. Despite the fact that previous research has found that increases in age do not reduce solid shape discrimination, our current results indicated that the same conclusion does not hold for shape identification. We demonstrated that aging results in a reduction in the ability to visually recognize 3-D shape independent of how the 3-D structure is defined (motions of isolated points, deformations of smooth optical fields containing specular highlights, etc.).

Hyperspectral remote sensing techniques for early detection of plant diseases

NASA Astrophysics Data System (ADS)

Krezhova, Dora; Maneva, Svetla; Zdravev, Tomas

Hyperspectral remote sensing is an emerging, multidisciplinary field with diverse applications in Earth observation. Nowadays spectral remote sensing techniques allow presymptomatic monitoring of changes in the physiological state of plants with high spectral resolution. Hyperspectral leaf reflectance and chlorophyll fluorescence proved to be highly suitable for identification of growth anomalies of cultural plants that result from the environmental changes and different stress factors. Hyperspectral technologies can find place in many scientific areas, as well as for monitoring of plants status and functioning to help in making timely management decisions. This research aimed to detect a presence of viral infection in young pepper plants (Capsicum annuum L.) caused by Cucumber Mosaic Virus (CMV) by using hyperspectral reflectance and fluorescence data and to assess the effect of some growth regulators on the development of the disease. In Bulgaria CMV is one of the widest spread pathogens, causing the biggest economical losses in crop vegetable production. Leaf spectral reflectance and fluorescence data were collected by a portable fibre-optics spectrometer in the spectral ranges 450÷850 nm and 600-900 nm. Greenhouse experiment with pepper plants of two cultivars, Sivria (sensitive to CMV) and Ostrion (resistant to CMV) were used. The plants were divided into six groups. The first group consisted of healthy (control) plants. At growth stage 4-6 expanded leaf, the second group was inoculated with CMV. The other four groups were treated with growth regulators: Spermine, MEIA (beta-monomethyl ester of itaconic acid), BTH (benzo(1,2,3)thiadiazole-7-carbothioic acid-S-methyl ester) and Phytoxin. On the next day, the pepper plants of these four groups were inoculated with CMV. The viral concentrations in the plants were determined by the serological method DAS-ELISA. Statistical, first derivative and cluster analysis were applied and several vegetation indices were calculated for assessment the differences between the spectral data of healthy and injured (stressed) plants of two cultivars. The averaged reflectance spectra for all groups were analyzed in the most informative for green plants spectral ranges: green, red, red edge, and near infrared. Fluorescence spectra were analyzed at five characteristic wavelengths located at the maximums of the emitted radiation and at the forefronts and rear slopes. On the 7th day no visual changes in the leaves occurred but a decrease of spectral reflectance was established in the green and red ranges for all cases of two cultivars. On the 14th day an increase of the number of statistically significant differences between spectral reflectance of healthy and treated plants was observed. A shift of the red edge position to the blue region was observed for the case of treatment only with CMV. The growth regulator MEIA is with the best preventing action on the leaves. The correlation of the results from spectral analyses and the DAS-ELISA findings for presence of CMV demonstrates the efficiency and sensitivity of these remote sensing techniques for reliable diagnosis of viral infection and injuries of the plants.

Hybridization of the natural antibiotic, cinnamic acid, with layered double hydroxides (LDH) as green pesticide.

PubMed

Park, Man; Lee, Chang-Il; Seo, Young Jin; Woo, Sang Ryung; Shin, Dongill; Choi, Jyung

2010-01-01

Heavy application of highly toxic synthetic pesticides has been committed to protect crops against insects and diseases, which have brought about serious environmental problems. Thus, an inevitable and fundamental issue has been how to protect crops without harmful effects on nature. As a fascinating nature-compatible approach, we have attempted to hybridize soil-compatible layered double hydroxides (LDHs) with natural antibiotic substances. Only a few of natural antibiotic substances are available for pest control mainly because of their inherent properties such as easy degradability, high minimum inhibition concentration for practical application, and often extremely low availability, whereas LDHs exhibit unique properties such as anion exchange capacity, acid lability, and high affinity to ubiquitous carbonate ion which make them an excellent inorganic matrix to carry labile biomolecules in soils. This study focuses on the behavior of cinnamate-LDH hybrid in soils and the evaluation of its potentials as a green pesticide. The cinnamate-LDH hybrid was synthesized by a typical coprecipitation method. Cinnamic acid was analyzed by high performance liquid chromatography which was operated at 280 nm with C18 column. Its controlled release property was evaluated in a cultivated soil as well as a simulated soil solution. Its antifungal activity was examined against the growth of Phytophyhora capsici in a potato dextrose agar medium and a red pepper seedling, respectively. Structural characterization by X-ray diffraction, infra-red, and thermal analysis indicates that cinnamate molecules are safely intercalated into the interlayer space of inorganic layers of LDH by the electrostatic interaction to have an empirical formula of Mg(3)Al(OH)(8).CAN . 3.1H(2)O. The overall release pattern of the intercalated cinnamate in the soil solution could be best described by the power-function equation [Formula: see text]. This suggests that diffusion-controlled processes besides simple ion-exchange process play an important role in release of the intercalated cinnamate. Furthermore, its behavior in a cultivated soil clearly shows that hybridization leads to protection of cinnamate against the degradation as well as to a controlled release in soils. Its antifungal activity against the growth of P. capsici in a potato dextrose agar medium and a red pepper seedling definitely shows that the hybrid is very effective in controlling the root rot of red pepper. This study demonstrates that the hybridization of natural antibiotic substances with layered double hydroxides could be a fascinating alternative for green formulation of pesticides. This unique hybrid system leads to the salient features such as protection of the substances against chemical and microbial degradations, controlled release, and nature compatibility. This study suggests one of the sound strategies to make a breakthrough in the formulation of green pesticides. Hybridization with inorganic matrixes not only enables the natural antibiotic substances to replace the synthetic ingredients but also adjuvants to be excluded from the formulations. Furthermore, the resulting hybrid exhibits a controlled release of the intercalated substances. Although substantiated further, this study is expected to attract a great deal of attention to reliable application of natural antibiotic substances in green protection of crops and agricultural products.

Genetic variability of Indonesian local chili pepper: The facts

NASA Astrophysics Data System (ADS)

Arumingtyas, Estri Laras; Kusnadi, Joni; Sari, Dewi Ratih Tirto; Ratih, Nursita

2017-11-01

Chili pepper (Capsicum frutescens) is one species of Solanaceae family that is very popular in Indonesia and some other tropical countries because of its pungency. Chili pepper is an important spice in Indonesia and is also eaten fresh as a pickle to increase appetite. In Indonesia, there are various local names for chili pepper includingcabai, cengek, lombok, pedesan etc. These varied local names represent the various morphological shapes of the chili pepper fruit. We have investigated the variability of some chili cultivars based on morphological characteristics, molecular markers, pungency, and capsaicin content. Some biological facts, such as the tendency of chili pepper to outbreed, have also been found. In this paper, the source of variability and the possible mechanism of increasing genetic variability of Indonesian local chili pepper are also discussed.

Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats.

PubMed

Prakash, Usha N S; Srinivasan, Krishnapura

2010-04-01

Spices are traditionally known to have digestive stimulant action and to cure digestive disorders. In this study, the protective effect of dietary spices with respect to activities of antioxidant enzymes in gastric and intestinal mucosa was examined. Groups of Wistar rats were fed for 8 weeks with diets containing black pepper (0.5%), piperine (0.02%), red pepper (3.0%), capsaicin (0.01%), and ginger (0.05%). All these spices significantly enhanced the activities of antioxidant enzymes--superoxide dismutase, catalase, glutathione reductase, and glutathione-S-transferase--in both gastric and intestinal mucosa, suggesting a gastrointestinal protective role for these spices. In a separate study, these dietary spices were found to alleviate the diminished activities of antioxidant enzymes in gastric and intestinal mucosa under conditions of ethanol-induced oxidative stress. The gastroprotective effect of the spices was also reflected in their positive effect on mucosal glycoproteins, thereby lowering mucosal injury. The amelioration of the ethanol-induced decrease in the activities of antioxidant enzymes in gastric and intestinal mucosa by dietary spices suggests their beneficial gastrointestinal protective role. This is the first report on the gastrointestinal protective potential of dietary spices.

Evaluation of biogas production potential of kitchen waste in the presence of spices.

PubMed

Sahu, Nidhi; Sharma, Abhinav; Mishra, Priyanka; Chandrashekhar, B; Sharma, Ganesh; Kapley, Atya; Pandey, R A

2017-12-01

Anaerobic digestion (AD) of kitchen waste (KW) for biogas production is a major challenge to all over the world due to significant compositional variations in KW, such as different types and quantities of spices used for preparing food. Spices may affect the AD process owing to their antimicrobial activity. In this paper, the effect of spices (garlic, red chili, cinnamon, coriander, clove, turmeric, cardamom, black pepper) on AD of KW has been investigated. Batch experiments were carried out to determine the maximum biogas production potential, methane production rate and lag phase for biogas production. Analysis of the results revealed different magnitude of inhibition of the AD process of KW in the presence of different spices. Cinnamon, cardamom and clove resulted >85%, black pepper resulted 75%, while coriander, chili, turmeric and garlic resulted 55-70% reduction in cumulative biogas yield. Elemental analysis showed high concentration of heavy metals in the spices, which along with other bioactive components of the spices could be responsible for the inhibitory effect of the spices on biomethanation. Microbial examination of the digestate also showed a decrease in population of fermentative and methanogenic bacteria in the presence of spices. Copyright © 2017 Elsevier Ltd. All rights reserved.

Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding.

PubMed

Hornero-Méndez, D; Gómez-Ladrón De Guevara, R; Mínguez-Mosquera, M I

2000-09-01

Changes in the biosynthesis of individual carotenoid pigments have been investigated during fruit ripening of five cultivars of red pepper (Capsicum annuum L.): Mana, Numex, Belrubi, Delfin, and Negral (a chlorophyll-retaining mutant when ripe). The study was carried out throughout the ripening process, and with special emphasis on the ripe stage, to discover possible differences between cultivars and to characterize these by their carotenoid pattern and content for selecting the best varieties for breeding programs. Ripening fruit of the five cultivars showed the typical and characteristic pattern of carotenoid biosynthesis for the Capsicum genus. In the five cultivars, lutein and neoxanthin, both characteristic chloroplast pigments, decreased in concentration with ripening and eventually disappeared. beta-Carotene, antheraxanthin, and violaxanthin increased in concentration, and other pigments were biosynthesized de novo: zeaxanthin, beta-cryptoxanthin, capsanthin, capsorubin, capsanthin-5,6-epoxide, and cucurbitaxanthin A. A pool of zeaxanthin stands out of the rest of pigment during ripening, which reveals the importance of this pigment as a branching point in the carotenoid biosynthesis in Capsicum. Quantitatively, Negral cultivar showed the highest increase in total carotenoid content (48. 39-fold), followed by Mana and Delfin with 38.03- and 36.8-fold, respectively, and by Belrubi and Numex with 28.03- and 23.48-fold, respectively. In all the red varieties, there was an inverse relationship between total carotenoid content and the red to yellow isochromic pigment fraction ratio (R/Y) and the capsanthin-to-zeaxanthin ratio (Caps/Zeax). This seems to be related to the carotenogenic capacity of the cultivar, and thus selection and breeding should not only seek a higher total carotenoid content but also attempt to increase these ratios. In the present study, the cultivar Mana had the highest total carotenoid content (13 208 mg/kg dwt), but the lowest R/Y (1.25) and Caps/Zeax (3.38) ratios, which are therefore the parameters to improve. The cultivar Negral had a high carotenoid content (8797 mg/kg dwt) and high R/Y and Caps/Zeax ratios and could be used for transfer of these characters in direct crosses with the cultivar Mana. The cultivar Numex had the highest Caps/Zeax ratio (7.17) and is thus an ideal progenitor for this character.

Genetic diversity provides opportunities for improvement of fresh-cut pepper quality

USDA-ARS?s Scientific Manuscript database

Extensive genetic diversity present in the Capsicum genepool has been utilized extensively to improve pepper disease resistance, fruit quality and varied yield attributes. Little attention has been dedicated to genetic enhancement of pepper fresh-cut quality. We evaluated pepper accessions with dive...

Role of the fermentation process in off-odorant formation in white pepper: on-site trial in Thailand.

PubMed

Steinhaus, Martin; Schieberle, Peter

2005-07-27

In white pepper samples, directly taken from a retting batch at a pepper production plant in Thailand, 3-methylindole, 4-methylphenol, 3-methylphenol, and butanoic acid, recently confirmed to be responsible for the characteristic fecal off-odor frequently detected in white pepper powders, were quantified by stable isotope dilution analyses. The results clearly showed that, in particular, 3-methylindole (fecal, swine-manure-like), 4-methylphenol (fecal, horse-like), and butanoic acid (cheese-like) were biochemically formed during retting, thus indicating that fermentation is the crucial step for off-odorant formation during white pepper processing. Model fermentation experiments performed with different manufacturing regimens revealed that white pepper, containing no substantial amounts of these odorants, can be produced from ripe starting material by a short fermentation under water and with frequent exchange of water. The overall aroma of such pepper was superior as compared to the aroma of white pepper produced according to the traditional procedure.

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature.

PubMed

Di Cagno, Raffaella; Surico, Rosalinda F; Minervini, Giovanna; De Angelis, Maria; Rizzello, Carlo G; Gobbetti, Marco

2009-03-31

Strains of Lactobacillus curvatus, Leuconostoc mesenteroides, Lactobacillus plantarum and Weissella confusa were identified from raw red and yellow peppers (RYPs) by partial 16S rRNA gene sequence and subjected to typing by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) analysis. L. plantarum PE21, L. curvatus PE4 and W. confusa PE36 were selected based on the kinetics of growth and acidification, and used as the autochthonous mixed starter for the fermentation of RYPs. A protocol which included blanching at 85 degrees C for 2 min, fermentation at 35 degrees C for 15 h in brine (1%, w/v), and heat treatment at 85 degrees C for 15 min, followed by storage at room temperature for 30 days with and without sunflower seeds oil was set up. Unstarted RYPs subjected to the same treatments were used as the control. Cell numbers of autochthonous starter in the RYPs were ca. 1000 times higher than presumptive lactic acid bacteria in unstarted RYPs. As shown by RAPD-PCR analysis, all three autochthonous strains persisted during processing and storage. Presumptive lactic acid bacteria found in started RYPs progressively decreased during storage, leading to a microbiota mainly consisting of autochthonous starters. Started RYPs showed rapid decrease of pH (<3.7), marked consumption of fermentable carbohydrates, and inhibition of total enterobacteria and yeasts. Unstarted RYPs were subjected to slight acidification (pH ca. 4.87) and considerable contamination by total enterobacteria and yeasts throughout storage. After 30 days of storage, started RYPs had significantly (P<0.05) higher firmness and colour indexes with respect to unstarted RYPs. The microbial and sensory features of started RYPs stored with sunflower seeds oil were almost similar to those of RYPs stored without suspending liquid.

Risk factors for gastric cancer in Latin-America: a meta-analysis

PubMed Central

Bonequi, Patricia; Meneses-González, Fernando; Correa, Pelayo; Rabkin, Charles S.; Camargo, M. Constanza

2013-01-01

Background Latin America has among the highest gastric cancer incidence rates in the world, for reasons that are still unknown. In order to identify region-specific risk factors for gastric cancer, we conducted a meta-analysis summarizing published literature. Methods Searches of PubMed and regional databases for relevant studies published up to December 2011 yielded a total of 29 independent case-control studies. We calculated summary odds ratios (OR) for risk factors reported in at least five studies, including socioeconomic status (education), lifestyle habits (smoking and alcohol use), dietary factors (consumption of fruits, total vegetables, green vegetables, chili pepper, total meat, processed meat, red meat, fish and salt) and host genetic variants (IL1B-511T, IL1B-31C, IL1RN*2, TNFA-308A, TP53 codon 72 Arg and GSTM1 null). Study-specific ORs were extracted and summarized using random-effects models. Results Chili pepper was the only region-specific factor reported in at least five studies. Consistent with multifactorial pathogenesis, smoking, alcohol use, high consumption of red meat or processed meat, excessive salt intake and carriage of IL1RN*2 were each associated with a moderate increase in gastric cancer risk. Conversely, higher levels of education, fruit consumption, and total vegetable consumption were each associated with a moderately decreased risk. The other exposures were not significantly associated. No prospective study data were identified. Conclusion Risk factor associations for gastric cancer in Latin America are based on case-control comparisons that have uncertain reliability, particularly with regard to diet; the specific factors identified and their magnitudes of association are largely similar to those globally recognized. Future studies should emphasize prospective data collection and focus on region-specific exposures that may explain high gastric cancer risk. PMID:23224270

Immobilizer-assisted management of metal-contaminated agricultural soils for safer food production.

PubMed

Kim, Kwon-Rae; Kim, Jeong-Gyu; Park, Jeong-Sik; Kim, Min-Suk; Owens, Gary; Youn, Gyu-Hoon; Lee, Jin-Su

2012-07-15

Production of food crops on metal contaminated agricultural soils is of concern because consumers are potentially exposed to hazardous metals via dietary intake of such crops or crop derived products. Therefore, the current study was conducted to develop management protocols for crop cultivation to allow safer food production. Metal uptake, as influenced by pH change-induced immobilizing agents (dolomite, steel slag, and agricultural lime) and sorption agents (zeolite and compost), was monitored in three common plants representative of leafy (Chinese cabbage), root (spring onion) and fruit (red pepper) vegetables, in a field experiment. The efficiency of the immobilizing agents was assessed by their ability to decrease the phytoavailability of metals (Cd, Pb, and Zn). The fruit vegetable (red pepper) showed the least accumulation of Cd (0.16-0.29 mgkg(-1) DW) and Pb (0.2-0.9 mgkg(-1) DW) in edible parts regardless of treatment, indicating selection of low metal accumulating crops was a reasonable strategy for safer food production. However, safer food production was more likely to be achievable by combining crop selection with immobilizing agent amendment of soils. Among the immobilizing agents, pH change-induced immobilizers were more effective than sorption agents, showing decreases in Cd and Pb concentrations in each plant well below standard limits. The efficiency of pH change-induced immobilizers was also comparable to reductions obtained by 'clean soil cover' where the total metal concentrations of the plow layer was reduced via capping the surface with uncontaminated soil, implying that pH change-induced immobilizers can be practically applied to metal contaminated agricultural soils for safer food production. Copyright © 2012 Elsevier Ltd. All rights reserved.

A cross-cultural study of acceptability and food pairing for hot sauces.

PubMed

Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

2018-04-01

This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

Influence of combinations of fenugreek, garlic, and black pepper powder on production traits of the broilers.

PubMed

Kirubakaran, A; Moorthy, M; Chitra, R; Prabakar, G

2016-05-01

To study the effects of combinations of fenugreek (Trigonella foenum-graecum L.), garlic (Allium sativum), and black pepper (Piper nigrum) powder supplementation on production traits of broiler chickens. A total of 288 commercial broiler chicks were randomly assigned to 1-9 groups with 4 replicates each. An experiment was conducted in broilers with different feed formulations; control feed, with no added fenugreek, garlic, and black pepper powder; and 8 treatment groups receiving feed supplemented with different combinations of fenugreek, garlic, and black pepper powder. The individual broilers' body weight and feed consumption were recorded and calculate the body weight gain and feed conversion ratio (FCR). Broiler's weight gain and FCR were significantly higher in groups receiving feed supplemented with garlic and black pepper powder combinations (p<0.01). Cumulative feed consumption was significantly higher in groups receiving feed supplemented with garlic and black pepper powder combinations (p<0.01). The combination of garlic and black pepper powder supplemented broiler feed fed groups showed higher production performance. The 5 g/kg garlic powder+1 g/kg black pepper powder and 10 g/kg garlic powder+2 g/kg black pepper powder significantly improved the weight gain and FCR.

7 CFR 319.56-40 - Peppers from certain Central American countries.

Code of Federal Regulations, 2010 CFR

2010-01-01

...) For peppers of the species Capsicum annuum, Capsicum frutescens, Capsicum baccatum, and Capsicum... annuum, Capsicum frutescens, Capsicum baccatum, Capsicum chinense, and Capsicum pubescens from areas in... Vegetables § 319.56-40 Peppers from certain Central American countries. Fresh peppers (Capsicum spp.) may be...

7 CFR 319.56-40 - Peppers from certain Central American countries.

Code of Federal Regulations, 2011 CFR

2011-01-01

...) For peppers of the species Capsicum annuum, Capsicum frutescens, Capsicum baccatum, and Capsicum... annuum, Capsicum frutescens, Capsicum baccatum, Capsicum chinense, and Capsicum pubescens from areas in... Vegetables § 319.56-40 Peppers from certain Central American countries. Fresh peppers (Capsicum spp.) may be...

In vitro investigation of the potential immunomodulatory and anti-cancer activities of black pepper (Piper nigrum) and cardamom (Elettaria cardamomum).

PubMed

Majdalawieh, Amin F; Carr, Ronald I

2010-04-01

Although the immunomodulatory effects of many herbs have been extensively studied, research related to possible immunomodulatory effects of various spices is relatively scarce. Here, the potential immunomodulatory effects of black pepper and cardamom are investigated. Our data show that black pepper and cardamom aqueous extracts significantly enhance splenocyte proliferation in a dose-dependent, synergistic fashion. Enzyme-linked immunosorbent assay experiments reveal that black pepper and cardamom significantly enhance and suppress, respectively, T helper (Th)1 cytokine release by splenocytes. Conversely, Th2 cytokine release by splenocytes is significantly suppressed and enhanced by black pepper and cardamom, respectively. Experimental evidence suggests that black pepper and cardamom extracts exert pro-inflammatory and anti-inflammatory roles, respectively. Consistently, nitric oxide production by macrophages is significantly augmented and reduced by black pepper and cardamom, respectively. Remarkably, it is evident that black pepper and cardamom extracts significantly enhance the cytotoxic activity of natural killer cells, indicating their potential anti-cancer effects. Our findings strongly suggest that black pepper and cardamom exert immunomodulatory roles and antitumor activities, and hence they manifest themselves as natural agents that can promote the maintenance of a healthy immune system. We anticipate that black pepper and cardamom constituents can be used as potential therapeutic tools to regulate inflammatory responses and prevent/attenuate carcinogenesis.

The Dynamic Microbiota Profile During Pepper (Piper nigrum L.) Peeling by Solid-State Fermentation.

PubMed

Hu, Qisong; Zhang, Jiachao; Xu, Chuanbiao; Li, Congfa; Liu, Sixin

2017-06-01

White pepper (Piper nigrum L.), a well-known spice, is the main pepper processing product in Hainan province, China. The solid-state method of fermentation can peel pepper in a highly efficient manner and yield high-quality white pepper. In the present study, we used next-generation sequencing to reveal the dynamic changes in the microbiota during pepper peeling by solid-state fermentation. The results suggested that the inoculated Aspergillus niger was dominant throughout the fermentation stage, with its strains constituting more than 95% of the fungi present; thus, the fungal community structure was relatively stable. The bacterial community structure fluctuated across different fermentation periods; among the bacteria present, Pseudomonas, Tatumella, Pantoea, Acinetobacter, Lactococcus, and Enterobacter accounted for more than 95% of all bacteria. Based on the correlations among the microbial community, we found that Pseudomonas and Acinetobacter were significantly positively related with A. niger, which showed strong synergy with them. In view of the microbial functional gene analysis, we found that these three bacteria and fungi were closely related to the production of pectin esterase (COG4677) and acetyl xylan esterase (COG3458), the key enzymes for pepper peeling. The present research clarifies the solid-state fermentation method of pepper peeling and lays a theoretical foundation to promote the development of the pepper peeling process and the production of high-quality white pepper.

Mycoflora and mycotoxins in Brazilian black pepper, white pepper and Brazil nuts.

PubMed

Freire, F C; Kozakiewicz, Z; Paterson, R R

2000-01-01

A wide range of field and storage fungi were isolated from black pepper, white pepper and Brazil nut kernels from Amazonia. A total of 42 species were isolated from both peppers. Aspergillus flavus and A. niger were isolated more frequently from black than from white pepper. Other potential mycotoxigenic species isolated included: A. ochraceus, A. tamarii, A. versicolor, Emericella nidulans and Chaetomium globosum, Penicillium brevicompactum, P. citrinum, P. islandicum and P. glabrum. Species isolated from pepper for the first time were Acrogenospora sphaerocephala, Cylindrocarpon lichenicola, Lacellinopsis sacchari, Microascus cinereus, Petriella setifera and Sporormiella minima. Seventeen species were isolated from Brazil nut kernels. A. flavus was the dominant species followed by A. niger. P. citrinum and P. glabrum were the only penicillia isolated. Species isolated for the first time included Acremonium curvulum, Cunninghamella elegans, Exophiala sp., Fusarium oxysporum, Pseudoallescheria boydii, Rhizopus oryzae, Scopulariopsis sp., Thielavia terricola and Trichoderma citrinoviride. Considerably more metabolites were detected from black than white pepper in qualitative analyses. Chaetocin, penitrem A, and xanthocillin were identified only from black pepper, and tenuazonic acid was identified from both black and white pepper. Aflatoxin G2, chaetoglobosin C, and spinulosin were identified from poor quality brazil nuts. Aflatoxin B1 and B2 were also only detected in poor quality brazil nuts at concentrations of 27.1 micrograms kg-1 and 2.1 micrograms kg-1 respectively (total 29.2 micrograms kg-1).

Identification of irradiated peppers by electron spin resonance, thermoluminescence and viscosity

NASA Astrophysics Data System (ADS)

Polónia, Isabel; Esteves, M. P.; Andrade, M. E.; Empis, J.

1995-02-01

White and black pepper purchased in local retailers were analysed by electron spin resonance (ESR), thermoluminescence (TL) and viscosimetry (VISC) in order to establish a viable method for identifying possibly irradiated peppers. Samples studied were non irradiated or irradiated in a cobalt-60 plant with the absorbed doses of 3, 5, 7 and 10 kGy. Confirming the data found in the literature TL was revealed by our results the best method to identify irradiated peppers. Nevertheless, the dose received by the samples could not be estimated. The ESR signal of irradiated peppers is similar to the spectrum of cellulose radical but very short lived at ambient temperature. The study on the alteration of viscosity of heat-treated alkaline pepper suspensions indicate that VISC is a very promising method for detection of irradiated peppers.

Pepper seed variety identification based on visible/near-infrared spectral technology

NASA Astrophysics Data System (ADS)

Li, Cuiling; Wang, Xiu; Meng, Zhijun; Fan, Pengfei; Cai, Jichen

2016-11-01

Pepper is a kind of important fruit vegetable, with the expansion of pepper hybrid planting area, detection of pepper seed purity is especially important. This research used visible/near infrared (VIS/NIR) spectral technology to detect the variety of single pepper seed, and chose hybrid pepper seeds "Zhuo Jiao NO.3", "Zhuo Jiao NO.4" and "Zhuo Jiao NO.5" as research sample. VIS/NIR spectral data of 80 "Zhuo Jiao NO.3", 80 "Zhuo Jiao NO.4" and 80 "Zhuo Jiao NO.5" pepper seeds were collected, and the original spectral data was pretreated with standard normal variable (SNV) transform, first derivative (FD), and Savitzky-Golay (SG) convolution smoothing methods. Principal component analysis (PCA) method was adopted to reduce the dimension of the spectral data and extract principal components, according to the distribution of the first principal component (PC1) along with the second principal component(PC2) in the twodimensional plane, similarly, the distribution of PC1 coupled with the third principal component(PC3), and the distribution of PC2 combined with PC3, distribution areas of three varieties of pepper seeds were divided in each twodimensional plane, and the discriminant accuracy of PCA was tested through observing the distribution area of samples' principal components in validation set. This study combined PCA and linear discriminant analysis (LDA) to identify single pepper seed varieties, results showed that with the FD preprocessing method, the discriminant accuracy of pepper seed varieties was 98% for validation set, it concludes that using VIS/NIR spectral technology is feasible for identification of single pepper seed varieties.

7 CFR 319.56-31 - Peppers from Spain.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 5 2010-01-01 2010-01-01 false Peppers from Spain. 319.56-31 Section 319.56-31... SERVICE, DEPARTMENT OF AGRICULTURE FOREIGN QUARANTINE NOTICES Fruits and Vegetables § 319.56-31 Peppers from Spain. Peppers (fruit) (Capsicum spp.) may be imported into the United States from Spain only...

Physiological Disorders in Closed Environment-Grown Crops for Space Life Support

NASA Astrophysics Data System (ADS)

Wheeler, Raymond; Morrow, Robert

Crop production for life support systems in space will require controlled environments where temperature, humidity, CO2, and light might differ from natural environments where plants evolved. Physiological disorders, i.e., abnormal plant growth and development, can occur under these controlled environments. Among the most common of these disorders are Ca deficiency injuries such as leaf tipburn (e.g., lettuce), blossom-end-rot in fruits (e.g., tomato and pepper), and internal tissue necrosis in fruits or tubers (e.g., cucumber and potato). Increased Ca nutrition to the plants typically has little effect on these disorders, but slowing overall growth or providing better air circulation to increase transpiration can be effective. A second common disorder is oedema or intumescence, which appears as callus-like growth or galls on leaves (e.g., sweetpotato, potato, pepper, and tomato). This disorder can be reduced by increasing the near UV radiation ( 300-400 nm) to the plants. Leaf injury and necrosis can occur under long photoperiods (e.g., tomato, potato, and pepper) and at super-elevated (i.e., ¿ than 4000 mol mol-1) CO2 concentrations (e.g., soybean, potato, and radish), and these can be managed by reducing the photoperiod and CO2 concentration, respectively. Lack of blue light in the spectrum (e.g., under red LEDs or LPS lamps) can result in leggy growth and/or leaves lacking in chlorophyll (e.g., wheat, bean, and radish). Volatile organic compounds (VOCs), most commonly ethylene, can accumulate in tightly closed systems and result in a variety of negative responses. Most of these disorders can be mitigated by altering the environmental set-points or by using more resistant cultivars.

Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling.

PubMed

Zhang, Jiachao; Hu, Qisong; Xu, Chuanbiao; Liu, Sixin; Li, Congfa

2016-01-01

Pepper pericarp microbiota plays an important role in the pepper peeling process for the production of white pepper. We collected pepper samples at different peeling time points from Hainan Province, China, and used a metagenomic approach to identify changes in the pericarp microbiota based on functional gene analysis. UniFrac distance-based principal coordinates analysis revealed significant changes in the pericarp microbiota structure during peeling, which were attributed to increases in bacteria from the genera Selenomonas and Prevotella. We identified 28 core operational taxonomic units at each time point, mainly belonging to Selenomonas, Prevotella, Megasphaera, Anaerovibrio, and Clostridium genera. The results were confirmed by quantitative polymerase chain reaction. At the functional level, we observed significant increases in microbial features related to acetyl xylan esterase and pectinesterase for pericarp degradation during peeling. These findings offer a new insight into biodegradation for pepper peeling and will promote the development of the white pepper industry.

Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling

PubMed Central

Xu, Chuanbiao; Liu, Sixin; Li, Congfa

2016-01-01

Pepper pericarp microbiota plays an important role in the pepper peeling process for the production of white pepper. We collected pepper samples at different peeling time points from Hainan Province, China, and used a metagenomic approach to identify changes in the pericarp microbiota based on functional gene analysis. UniFrac distance-based principal coordinates analysis revealed significant changes in the pericarp microbiota structure during peeling, which were attributed to increases in bacteria from the genera Selenomonas and Prevotella. We identified 28 core operational taxonomic units at each time point, mainly belonging to Selenomonas, Prevotella, Megasphaera, Anaerovibrio, and Clostridium genera. The results were confirmed by quantitative polymerase chain reaction. At the functional level, we observed significant increases in microbial features related to acetyl xylan esterase and pectinesterase for pericarp degradation during peeling. These findings offer a new insight into biodegradation for pepper peeling and will promote the development of the white pepper industry. PMID:27768750

Antioxidant, antinociceptive, and anti-inflammatory effects of carotenoids extracted from dried pepper (Capsicum annuum L.).

PubMed

Hernández-Ortega, Marcela; Ortiz-Moreno, Alicia; Hernández-Navarro, María Dolores; Chamorro-Cevallos, Germán; Dorantes-Alvarez, Lidia; Necoechea-Mondragón, Hugo

2012-01-01

Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406 ± 4 μg/g, pasilla 2933 ± 1 μg/g, and ancho 1437 ± 6 μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophylls in the pigment extract from pasilla and ancho peppers. Guajillo pepper carotenoid extracts exhibited good antioxidant activity and had the best scavenging capacity for the DPPH(+) cation (24.2%). They also exhibited significant peripheral analgesic activity at 5, 20, and 80 mg/kg and induced central analgesia at 80 mg/kg. The results suggest that the carotenoids in dried guajillo peppers have significant analgesic and anti-inflammatory benefits and could be useful for pain and inflammation relief.

Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuum L.)

PubMed Central

Hernández-Ortega, Marcela; Ortiz-Moreno, Alicia; Hernández-Navarro, María Dolores; Chamorro-Cevallos, Germán; Dorantes-Alvarez, Lidia; Necoechea-Mondragón, Hugo

2012-01-01

Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406 ± 4 μg/g, pasilla 2933 ± 1 μg/g, and ancho 1437 ± 6 μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophylls in the pigment extract from pasilla and ancho peppers. Guajillo pepper carotenoid extracts exhibited good antioxidant activity and had the best scavenging capacity for the DPPH+ cation (24.2%). They also exhibited significant peripheral analgesic activity at 5, 20, and 80 mg/kg and induced central analgesia at 80 mg/kg. The results suggest that the carotenoids in dried guajillo peppers have significant analgesic and anti-inflammatory benefits and could be useful for pain and inflammation relief. PMID:23091348

76 FR 78231 - Notice of Request for Extension of Approval of an Information Collection; Importation of Peppers...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-12-16

...] Notice of Request for Extension of Approval of an Information Collection; Importation of Peppers From... the importation of peppers from certain Central American countries. DATES: We will consider all...: For information on regulations for the importation of peppers from certain Central American countries...

7 CFR 319.56-32 - Peppers from New Zealand.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 5 2010-01-01 2010-01-01 false Peppers from New Zealand. 319.56-32 Section 319.56-32... SERVICE, DEPARTMENT OF AGRICULTURE FOREIGN QUARANTINE NOTICES Fruits and Vegetables § 319.56-32 Peppers from New Zealand. Peppers (fruit) (Capsicum spp.) from New Zealand may be imported into the United...

Effect of cultivar and roasting technique on sensory quality of Bierzo roasted pepper.

PubMed

Guerra, Marcos; Sanz, Miguel A; Valenciano, José B; Casquero, Pedro A

2011-10-01

Pepper (Capsicum annuum L.) is one of the main horticultural products in the world. Roasted pepper is a high quality transformed product in the Iberian Peninsula, and obtained the recognition of 'Protected Geographical Indication' (PGI) of 'Pimiento Asado del Bierzo' in 2002. Roasted pepper has been traditionally processed with a steel-sheet hob. However, there are no data available about the effect of roasting technique in the quality of roasted pepper. The objective of this work was to compare the sensory quality of roasted pepper using industrial roasting techniques. Sensory properties that showed significant differences between roasting techniques were colour, thickness and charred remains (appearance descriptors), bitterness (taste descriptor) and smokiness (after-taste descriptor). Higher value of descriptors such as colour, charred remains and smokiness for peppers elaborated in a rotary oven, helped roasted pepper to reach a higher level of overall quality, although rotary oven samples reached the lowest roast yield. Roasting technique, rather than landrace, had the greatest effect on the sensory quality of roasted pepper, so the rotary oven was the roasting technique that achieved the highest quality score. This will contribute to improve sensory quality and marketing of PGI 'Pimiento Asado del Bierzo' in high quality markets. Copyright © 2011 Society of Chemical Industry.

Influence of combinations of fenugreek, garlic, and black pepper powder on production traits of the broilers

PubMed Central

Kirubakaran, A.; Moorthy, M.; Chitra, R.; Prabakar, G.

2016-01-01

Aim: To study the effects of combinations of fenugreek (Trigonella foenum-graecum L.), garlic (Allium sativum), and black pepper (Piper nigrum) powder supplementation on production traits of broiler chickens. Materials and Methods: A total of 288 commercial broiler chicks were randomly assigned to 1-9 groups with 4 replicates each. An experiment was conducted in broilers with different feed formulations; control feed, with no added fenugreek, garlic, and black pepper powder; and 8 treatment groups receiving feed supplemented with different combinations of fenugreek, garlic, and black pepper powder. The individual broilers’ body weight and feed consumption were recorded and calculate the body weight gain and feed conversion ratio (FCR). Results: Broiler’s weight gain and FCR were significantly higher in groups receiving feed supplemented with garlic and black pepper powder combinations (p<0.01). Cumulative feed consumption was significantly higher in groups receiving feed supplemented with garlic and black pepper powder combinations (p<0.01). Conclusion: The combination of garlic and black pepper powder supplemented broiler feed fed groups showed higher production performance. The 5 g/kg garlic powder+1 g/kg black pepper powder and 10 g/kg garlic powder+2 g/kg black pepper powder significantly improved the weight gain and FCR. PMID:27284222

Capsaicinoids Modulating Cardiometabolic Syndrome Risk Factors: Current Perspectives

PubMed Central

2016-01-01

Capsaicinoids are bioactive nutrients present within red hot peppers reported to cut ad libitum food intake, to increase energy expenditure (thermogenesis) and lipolysis, and to result in weight loss over time. In addition it has shown more benefits such as improvement in reducing oxidative stress and inflammation, improving vascular health, improving endothelial function, lowering blood pressure, reducing endothelial cytokines, cholesterol lowering effects, reducing blood glucose, improving insulin sensitivity, and reducing inflammatory risk factors. All these beneficial effects together help to modulate cardiometabolic syndrome risk factors. The early identification of cardiometabolic risk factors can help try to prevent obesity, hypertension, diabetes, and cardiovascular disease. PMID:27313880

7 CFR 319.56-24 - Lettuce and peppers from Israel.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 5 2010-01-01 2010-01-01 false Lettuce and peppers from Israel. 319.56-24 Section 319... Lettuce and peppers from Israel. (a) Lettuce may be imported into the United States from Israel without... section have been met. (b) Peppers (fruit) (Capsicum spp.) from Israel may be imported into the United...

76 FR 65162 - Notice of Request for Extension of Approval of an Information Collection; Importation of Peppers...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-20

...] Notice of Request for Extension of Approval of an Information Collection; Importation of Peppers From the... importation of peppers from the Republic of Korea. DATES: We will consider all comments that we receive on or... the importation of peppers from the Republic of Korea, contact Mr. Alex Belano, Senior Import...

Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and Antibacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers.

PubMed

Rangel-Vargas, Esmeralda; Gómez-Aldapa, Carlos A; Falfan-Cortes, Reyna N; Rodríguez-Marín, María L; Godínez-Oviedo, Angélica; Acevedo-Sandoval, Otilio A; Castro-Rosas, Javier

2017-03-01

Chili peppers are a very important crop in Mexico. However, these peppers have been associated with Salmonella infection outbreaks in the United States, and Salmonella and diarrheagenic Escherichia coli pathotypes have been isolated from jalapeño and serrano peppers in Mexico. To decrease microbial contamination of fruits and vegetables, chemical agents are commonly used; however, chemical agents used to eliminate pathogenic bacteria on vegetables have a limited antimicrobial effect. Roselle ( Hibiscus sabdariffa ) calyces have been reported to have an antimicrobial effect on pathogenic bacteria. In the present study, the antibacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against foodborne bacteria was evaluated on contaminated jalapeño and serrano peppers. The 13 types of foodborne bacteria evaluated were Listeria monocytogenes , Shigella flexneri , Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Staphylococcus aureus , E. coli O157:H7, five E. coli pathotypes (Shiga toxin producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. All 13 types attached to both pepper types, with no significant differences in attachment between jalapeño and serrano peppers. Roselle calyx extract treatment resulted in a greater reduction in levels of all foodborne bacteria than did treatment with sodium hypochlorite, colloidal silver, and acetic acid on both pepper types. Roselle calyx extracts may be a useful for disinfection of chili peppers in the field, processing plants, restaurants, and homes.

The larvicidal effects of black pepper (Piper nigrum L.) and piperine against insecticide resistant and susceptible strains of Anopheles malaria vector mosquitoes.

PubMed

Samuel, Michael; Oliver, Shüné V; Coetzee, Maureen; Brooke, Basil D

2016-04-26

Insecticide resistance carries the potential to undermine the efficacy of insecticide based malaria vector control strategies. Therefore, there is an urgent need for new insecticidal compounds. Black pepper (dried fruit from the vine, Piper nigrum), used as a food additive and spice, and its principal alkaloid piperine, have previously been shown to have larvicidal properties. The aim of this study was to investigate the larvicidal effects of ground black pepper and piperine against third and fourth instar Anopheles larvae drawn from several laboratory-reared insecticide resistant and susceptible strains of Anopheles arabiensis, An. coluzzii, An. gambiae, An. quadriannulatus and An. funestus. Larvae were fed with mixtures of standard larval food and either ground black pepper or piperine in different proportions. Mortality was recorded 24 h after black pepper and 48 h after piperine were applied to the larval bowls. Black pepper and piperine mixtures caused high mortality in the An. gambiae complex strains, with black pepper proving significantly more toxic than piperine. The An. funestus strains were substantially less sensitive to black pepper and piperine which may reflect a marked difference in the feeding habits of this species compared to that of the Gambiae complex or a difference in food metabolism as a consequence of differences in breeding habitat between species. Insecticide resistant and susceptible strains by species proved equally susceptible to black pepper and piperine. It is concluded that black pepper shows potential as a larvicide for the control of certain malaria vector species.

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids.

PubMed

Xu, Honggao; Tai, Kedong; Wei, Tong; Yuan, Fang; Gao, Yanxiang

2017-11-01

Transformation of hot pepper residues to value-added products with concomitant benefits on environmental pollution would be of great value to capsicum oleoresin manufacturers. Pectin, a soluble dietary fiber with multiple functions, from hot pepper residues was investigated in this study. The extraction of hot pepper pectin using hydrochloric acid was first optimized using response surface methodology (RSM). The most efficient parameters for maximum hot pepper pectin yield (14.63%, dry basis) were a pH of 1.0, a temperature of 90 °C, an extraction time of 2 h and a liquid-to-solid ratio of 20 L g -1 . The pectin was mainly composed of uronic acids, and the major neutral sugars were galactose and glucose. The structure of hot pepper pectin was characterized by homogalacturonan and rhamnogalacturonan I elements. The physicochemical properties of hot pepper pectin extracted by sulfuric acid and hydrochloric acid were further investigated. The content of protein and degree of esterification in hot pepper pectin extracted with sulfuric acid solution (SP) were higher (P < 0.05) than those in that extracted with hydrochloric acid solution (HP), while the mean molecular weight of SP was lower than that of HP. Compared with HP, SP exhibited higher viscosity and better emulsifying property. Based on the yield and physicochemical properties of hot pepper pectin, hot pepper residues would be a new source to obtain pectin, and SP would be more preferred than HP. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Diversity and activity of biosurfactant-producing Pseudomonas in the rhizosphere of black pepper in Vietnam.

PubMed

Tran, H; Kruijt, M; Raaijmakers, J M

2008-03-01

Phytophthora capsici is a major pathogen of black pepper and zoospores play an important role in the infection process. Fluorescent pseudomonads that produce biosurfactants with zoosporicidal activities were isolated from the black pepper rhizosphere in Vietnam, and their genotypic diversity and potential to control Phy. capsici root rot was determined. Biosurfactant-producing pseudomonads were genotypically and biochemically characterized by BOX-polymerase chain reaction (PCR), 16S-rDNA sequencing, reverse-phase-high-performance liquid chromatography and liquid chromatography-mass spectrometry analyses. Biosurfactant-producing fluorescent pseudomonads make up c. 1.3% of the culturable Pseudomonas population in the rhizosphere of black pepper. Although BOX-PCR revealed substantial genotypic diversity, the isolates were shown to produce the same biosurfactants and were all identified as Pseudomonas putida. When applied to black pepper stem cuttings, several of the biosurfactant-producing strains provided significant disease control. In absence of the disease, several of the bacterial strains promoted shoot and root growth of black pepper stem cuttings. Biosurfactant-producing pseudomonads indigenous to the rhizosphere of black pepper plants are genotypically diverse and provide a novel resource for the control of Phy. capsici root rot and growth promotion of black pepper stem cuttings. The results of this study provide a strong basis for further development of supplementary strategies with antagonistic bacteria to control foot and root rot of black pepper and to promote plant growth.

78 FR 7413 - Procurement List; Additions

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-01

.... Group 1 and 2 Spices NSN: 8950-01-E60-8236--Black cracked pepper in a 16 ounce metal can. NSN: 8950-01-E60-8237--Black cracked pepper in a 16 ounce plastic container. NSN: 8950-01-E60-8234--Black cracked pepper in a 18 ounce metal can. NSN: 8950-01-E60-8235--Black cracked pepper in a 18 ounce plastic...

75 FR 61141 - In the Matter of The Coca-Cola Company; Analysis of Agreement Containing Consent Order to Aid...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-10-04

... subsequent exclusive license from Dr Pepper Snapple Group, Inc. (``DPSG''), to bottle, distribute, and sell the Dr Pepper, Diet Dr Pepper, and Canada Dry carbonated soft drink brands of DPSG in certain... from the sale of all products were about $31 billion. III. Licensor Dr Pepper Snapple Group, Inc. DPSG...

Whole-genome sequencing of cultivated and wild peppers provides insights into Capsicum domestication and specialization

PubMed Central

Qin, Cheng; Yu, Changshui; Shen, Yaou; Fang, Xiaodong; Chen, Lang; Min, Jiumeng; Cheng, Jiaowen; Zhao, Shancen; Xu, Meng; Luo, Yong; Yang, Yulan; Wu, Zhiming; Mao, Likai; Wu, Haiyang; Ling-Hu, Changying; Zhou, Huangkai; Lin, Haijian; González-Morales, Sandra; Trejo-Saavedra, Diana L.; Tian, Hao; Tang, Xin; Zhao, Maojun; Huang, Zhiyong; Zhou, Anwei; Yao, Xiaoming; Cui, Junjie; Li, Wenqi; Chen, Zhe; Feng, Yongqiang; Niu, Yongchao; Bi, Shimin; Yang, Xiuwei; Li, Weipeng; Cai, Huimin; Luo, Xirong; Montes-Hernández, Salvador; Leyva-González, Marco A.; Xiong, Zhiqiang; He, Xiujing; Bai, Lijun; Tan, Shu; Tang, Xiangqun; Liu, Dan; Liu, Jinwen; Zhang, Shangxing; Chen, Maoshan; Zhang, Lu; Zhang, Li; Zhang, Yinchao; Liao, Weiqin; Zhang, Yan; Wang, Min; Lv, Xiaodan; Wen, Bo; Liu, Hongjun; Luan, Hemi; Zhang, Yonggang; Yang, Shuang; Wang, Xiaodian; Xu, Jiaohui; Li, Xueqin; Li, Shuaicheng; Wang, Junyi; Palloix, Alain; Bosland, Paul W.; Li, Yingrui; Krogh, Anders; Rivera-Bustamante, Rafael F.; Herrera-Estrella, Luis; Yin, Ye; Yu, Jiping; Hu, Kailin; Zhang, Zhiming

2014-01-01

As an economic crop, pepper satisfies people’s spicy taste and has medicinal uses worldwide. To gain a better understanding of Capsicum evolution, domestication, and specialization, we present here the genome sequence of the cultivated pepper Zunla-1 (C. annuum L.) and its wild progenitor Chiltepin (C. annuum var. glabriusculum). We estimate that the pepper genome expanded ∼0.3 Mya (with respect to the genome of other Solanaceae) by a rapid amplification of retrotransposons elements, resulting in a genome comprised of ∼81% repetitive sequences. Approximately 79% of 3.48-Gb scaffolds containing 34,476 protein-coding genes were anchored to chromosomes by a high-density genetic map. Comparison of cultivated and wild pepper genomes with 20 resequencing accessions revealed molecular footprints of artificial selection, providing us with a list of candidate domestication genes. We also found that dosage compensation effect of tandem duplication genes probably contributed to the pungent diversification in pepper. The Capsicum reference genome provides crucial information for the study of not only the evolution of the pepper genome but also, the Solanaceae family, and it will facilitate the establishment of more effective pepper breeding programs. PMID:24591624

Genetic diversity in the germplasm of black pepper determined by EST-SSR markers.

PubMed

Wu, B D; Fan, R; Hu, L S; Wu, H S; Hao, C Y

2016-03-18

This study aimed to assess genetic diversity in the germplasm of black pepper from around the world using SSR markers from EST. In total, 13 markers were selected and successfully amplified the target loci across the black pepper germplasm. All the EST-SSR markers showed high levels of polymorphisms with an average polymorphism information content of 0.93. The genetic similarity coefficients among all accessions ranged from 0.724 to 1.000, with an average of 0.867. These results indicated that black pepper germplasms possess a complex genetic background and high genetic diversity. Based on a cluster analysis, 148 black pepper germplasms were grouped in two major clades: the Neotropics and the Asian tropics. Peperomia pellucida was grouped separately and distantly from all other accessions. These results generally agreed with the genetic and geographic distances. However, the Asian tropics clade did not cluster according to their geographic origins. In addition, compared with the American accessions, the Asian wild accessions and cultivated accessions grouped together, indicating a close genetic relationship. This verified the origin of black pepper. The newly developed EST-SSRs are highly valuable resources for the conservation of black pepper germplasm diversity and for black pepper breeding.

The color and size of chili peppers (Capsicum annuum) influence Hep-G2 cell growth.

PubMed

Popovich, David G; Sia, Sharon Y; Zhang, Wei; Lim, Mon L

2014-11-01

Four types of chili (Capsicum annuum) extracts, categorized according to color; green and red, and size; small and large were studied in Hep-G2 cells. Red small (RS) chili had an LC50 value of 0.378 ± 0.029 compared to green big (GB) 1.034 ± 0.061 and green small (GS) 1.070 ± 0.21 mg/mL. Red big (RB) was not cytotoxic. Capsaicin content was highest in RS and produced a greater percentage sub-G1 cells (6.47 ± 1.8%) after 24 h compared to GS (2.96 ± 1.3%) and control (1.29 ± 0.8%) cells. G2/M phase was reduced by GS compared to RS and control cells. RS at the LC50 concentration contained 1.6 times the amount of pure capsaicin LC50 to achieve the same effect of capsaicin alone. GS and GB capsaicin content at the LC50 value was lower (0.2 and 0.66, respectively) compared to the amount of capsaicin to achieve a similar reduction in cell growth.

Dining Out with Confidence

MedlinePlus

... a small salad. A pizza with hamburger, green pepper and/or onions would be preferable to a ... ratio 3:1) or mix lemon with black pepper. Choose: Lettuce; carrots; radishes; cauliflower; green peppers; celery; ...

77 FR 73025 - Procurement List; Proposed Additions and Deletions

Federal Register 2010, 2011, 2012, 2013, 2014

2012-12-07

... Administration. Group 1 and 2 Spices NSN: 8950-01-E60-7765--Black Pepper, Ground Gourmet, 1.5 oz NSN: 8950-01-E60-7766--Black Pepper, Ground, Gourment, 16 oz, can NSN: 8950-01-E60-7767--Black Pepper, Ground, Gourmet, 16 oz NSN: 8950-01-E60-7768--Black Pepper, Ground, Gourment, 18 oz, can NSN: 8950-01-E60-7769--Black...

Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis.

PubMed

Chen, Jing; He, Zhiyong; Qin, Fang; Chen, Jie; Cao, Dongsheng; Guo, Fengxian; Zeng, Maomao

2017-11-15

The effects of various levels of chili pepper, Sichuan pepper, and black pepper on the amounts of 17 heterocyclic amines (HAs) from seven categories of both free and protein-bound states in roast beef patties were assessed by ultra-performance liquid chromatography-tandem mass spectrometry combined with principal component analysis. Three groups of HA, including imidazopyridines (DMIP), imidazoquinoxalines (MeIQx and 4,8-MeIQx), and β-carbolines (norharman and harman), were detected and quantified in both their free and protein-bound states, whereas PhIP was detected only in its free state, and imidazoquinolines (IQ, IQ[4,5-b], and MeIQ), α-carbolines (AαC and MeAαC), and phenylpyridines (Phe-P-1) were detected only in their protein-bound states. The results demonstrate that the peppers at all three levels had significant inhibitory effects on free PhIP, DMIP, MeIQx, and 4,8-DiMeIQx and could promote free norharman. Harman was significantly suppressed by chili pepper and black pepper, but enhanced by Sichuan pepper. All 11 protein-bound HAs, with the exception of IQ, IQ[4,5-b], and MeIQx with added chili pepper, were significantly reduced by the three peppers. The total amounts of the free and protein-bound states of all 11 HAs (1692.4 ± 78.9 ng g -1 ), imidazopyridines (5.5 ± 0.2 ng g -1 ), imidazoquinolines (7.2 ± 0.2 ng g -1 ), imidazoquinoxalines (6.9 ± 0.2 ng g -1 ), α-carbolines (20.1 ± 0.4 ng g -1 ), and β-carbolines (1651.7 ± 79.5 ng g -1 ) were suppressed by each level of all of the three peppers except for 0.5% and 1.0% chili pepper. Our findings may facilitate the inhibition of HA formation in the processing of meat products.

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

PubMed

Zhang, Yanjun; Henning, Susanne M; Lee, Ru-Po; Huang, Jianjun; Zerlin, Alona; Li, Zhaoping; Heber, David

2015-05-01

Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.

Detection of gamma irradiated pepper and papain by chemiluminescence

NASA Astrophysics Data System (ADS)

Sattar, Abdus; Delincée, H.; Diehl, J. F.

Chemiluminescence (CL) measurements of black pepper and of papain using luminol and lucigenin reactions were studied. Effects of grinding, irradiation (5-20 kGy) and particle size (750-140 μm) on CL of pepper, and of irradiation (10-30 kGy) on CL of papain, were investigated. All the tested treatments affected the luminescence response in both the luminol and lucigenin reactions; however, the pattern of changes in each case, was inconsistent. Optimum pepper size for maximum luminescence was 560 μm, and optimum irradiation doses were >15 kGy for pepper and >20 kGy for papain. Chemiluminescence may possibly be used as an indicator or irradiation treatment for pepper and papain at a dose of 10 kGy or higher, but further research is needed to establish the reliability of this method.

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

PubMed Central

Zhang, Yanjun; Henning, Susanne M.; Lee, Ru-Po; Huang, Jianjun; Zerlin, Alona; Li, Zhaoping; Heber, David

2015-01-01

Abstract Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder. PMID:25582173

Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states.

PubMed

Orav, Anne; Stulova, Irina; Kailas, Tiiu; Müürisepp, Mati

2004-05-05

The qualitative and quantitative composition of the essential oil from black, green, and white pepper was determined by using a simultaneous distillation and extraction micromethod for oil isolation and gas chromatography (GC)/flame ionization detection (FID) and GC/mass spectrometry (MS) analysis techniques. The most abundant compounds in pepper oils were (E)-beta-caryophyllene (1.4-70.4%), limonene (2.9-38.4%), beta-pinene (0.7-25.6%), Delta-3-carene (1.7-19.0%), sabinene (0-12.2%), alpha-pinene (0.3-10.4%), eugenol (0.1-41.0%), terpinen-4-ol (0-13.2%), hedycaryol (0-9.1%), beta-eudesmol (0-9.7%), and caryophyllene oxide (0.1-7.2%). Green pepper corn obtained by a sublimation drying method gave more oil (12.1 mg/g) and a much higher content of monoterpenes (84.2%) in the oil than air-dried green pepper corn (0.8 mg/g and 26.8%, respectively). The oil from ground black pepper contained more monoterpenes and less sesquiterprnes and oxygenated terpenoids as compared to green and white pepper oils. After 1 year of storage of pepper samples in a glass vessel at room temperature, the amount of the oils isolated decreased, the content of terpenes decreased, and the amount of oxygenated terpenoids increased. Differently from other pepper samples, 1 year storage of green pepper corn raised the oil amount more than twice of both drying methods.

Effects of vermicomposts produced from food waste on the growth and yields of greenhouse peppers.

PubMed

Arancon, Norman Q; Edwards, Clive A; Atiyeh, Rola; Metzger, James D

2004-06-01

Vermicomposts, produced commercially from food wastes, were substituted at a range of different concentrations into a soil-less commercial bedding plant container medium, Metro-Mix 360 (MM360), to evaluate their effects on the growth and yields of peppers in the greenhouse. Six-week-old peppers (Capsicum annum L. var. California) were transplanted into 100%, 80%, 60%, 40%, 20% or 10% MM360 substituted with 0%, 10%, 20%, 40%, 60%, 80% and 100% vermicompost. All plants were watered three times weekly with 200 ppm Peter's Nutrient Solution from the time of transplanting up to 107 days. Peppers grown in potting mixtures containing 40% food waste vermicomposts and 60% MM360 yielded 45% more fruit weights and had 17% greater mean number of fruits than those grown in MM360 only. The mean heights, numbers of buds and numbers of flowers of peppers grown in potting mixtures containing 10-80% vermicompost although greater did not differ significantly from those of peppers grown in MM360. There were no positive correlations between the increases in pepper yields, and the amounts of mineral-N and microbial biomass-N in the potting mixtures, or the concentrations of nitrogen in the shoot tissues of peppers. Factors such as: an improvement of the physical structure of the potting medium, increases in populations of beneficial microorganisms and the potential availability of plant growth-influencing-substances produced by microorganisms in vermicomposts, could have contributed to the increased pepper yields obtained. Copyright 2003 Elsevier Ltd.

Regulation of Black Pepper Inflorescence Quantity by Shading at Different Growth Stages.

PubMed

Zu, Chao; Wu, Guiping; Li, Zhigang; Yang, Jianfeng; Wang, Can; Yu, Huan; Wu, Huasong

2016-07-01

Black pepper is a perennial plant that can bloom throughout the year. It is generally expected that pepper inflorescence quantity could be minimized at the nonfull-bloom stage. The objective of this study was to find an appropriate shading measure that could inhibit blooming at other growing stages except the full-bloom stage and did not cause any reduction in pepper yield and quality. In this study, pepper trees were shaded up to 15%, 30%, 60% and 75%, respectively, and the inflorescence quantity, photosynthetic characteristics, pepper yield and quality traits were investigated at every growing stage. The results showed that the effect of shading on pepper yield decreased as time progressed. Shading treatment did not alter the composition of piperine and volatile oil, but reduced the moisture content. Based on the correlation between photosynthetic parameter and inflorescence number, the appropriate shading intensities for regulating inflorescence quantity at different phenological stages were determined. Moreover, it was found that the regulation of inflorescence quantity could be achieved by controlling leaf temperature during recovery to filling period. This research outcome also will give us some guidelines to develop other management strategies that control leaf temperature and regulate inflorescence quantity to consequently improve pepper yield. © 2016 The American Society of Photobiology.

Infection of some cayenne pepper varieties (Capsicum frustescens L.) by Tobacco mosaic virus at different growth stages

NASA Astrophysics Data System (ADS)

Damiri, N.; Sofita, I. S.; Effend, T. A.; Rahim, S. E.

2017-09-01

This research aimed to study the infection of three varieties of cayenne pepper (Capsicum frustescens L.) by Tobacco Mosaic Virus when they were inoculated at 2, 4, 6, 8 and 10 weeks old after planting. This experiment was conducted in a green house, at the Plant pests and diseases department, Agriculture Faculty, Sriwijaya University, Indralaya, South Sumatra Indonesia from March to October 2014. The study was arranged in factorial completely randomized design with three replicates. First factor was varieties of cayenne pepper namely green, white and small. Second factor was growth stage. Results of the study showed that TMV inoculated at different growth stages of three cayenne pepper varieties affected the incubation period of TMV symptom, time for flowering and productions. The infection of TMV on various ages affected the disease severity on cayenne pepper variety. The highest disease severity was taking place on small cayenne pepper variety that was inoculated at the early stages of age namely 2 weeks after planting. Inoculation of TMV at younger stages of all Cayenne peppers varieties caused a significant reduction in the number of fruits and its weights. TMV has caused a reduction of more than 50% in weight of cayenne pepper fruits regardless of the variety.

Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules

PubMed Central

Nam, Myoung Soo; Bae, Hyoung Churl

2017-01-01

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese. PMID:29725204

Pepper chat fruit viroid: biological and molecular properties of a proposed new species of the genus Pospiviroid.

PubMed

Verhoeven, J Th J; Jansen, C C C; Roenhorst, J W; Flores, R; de la Peña, M

2009-09-01

In autumn 2006, a new disease was observed in a glasshouse-grown crop of sweet pepper (Capsicum annuum L.) in the Netherlands. Fruit size of the infected plants was reduced up to 50%, and plant growth was also slightly reduced. Here we show that the disease is caused by a previously non-described viroid. The pepper viroid is transmitted by both mechanical inoculation and pepper seeds and, when inoculated experimentally, it infects several solanaceous plant species inducing vein necrosis and reduced fruit and tuber size in tomato and potato, respectively. The viroid RNA genome consists of 348 nucleotides and, with minor modifications, it has the central conserved and the terminal conserved regions characteristic of members of the genus Pospiviroid. Classification of the pepper viroid within the genus Pospiviroid is further supported by the presence and structure of hairpins I and II, the presence of internal and external RY motifs, and phylogenetic analyses. The primary structure of the pepper viroid only showed a maximum of 66% nucleotide sequence identity with other viroids, which is far below the main species demarcation limit of 90%. According to its biological and molecular properties, we propose to assign the pepper viroid to a new species within the genus Pospiviroid, and to name this new species Pepper chat fruit viroid.

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars.

PubMed

Bae, Haejin; Jayaprakasha, G K; Jifon, John; Patil, Bhimanagouda S

2012-10-15

Peppers (Capsicum spp.) are a rich source of diverse bioactive compounds with potential health-promoting properties. This study investigated the extraction efficiency of five solvents on antioxidant activities from cayenne (CA408 and Mesilla), jalapeño (Ixtapa) and serrano (Tuxtlas) pepper cultivars. Freeze-dried peppers were extracted using a Soxhlet extractor with five solvents: hexane, ethyl acetate, acetone, methanol, and methanol:water (80:20). The levels of specific bioactive compounds (phenolics, capsaicinoids, carotenoids and flavonoids) were determined by HPLC and antioxidant activities were assayed by three methods. For all pepper cultivars tested, hexane extracts had the highest levels of capsaicinoids and carotenoids, but methanol extracts had the maximum levels of flavonoids. Hexane extracts showed higher 2,2-diphenyl-1-pricrylhydrozyl (DPPH) radical-scavenging activity and higher reducing power, and acetone extracts (from Mesilla pepper) had a high reducing power. All pepper extracts, except hexane, were effective in preventing deoxyribose degradation, and the inhibition was increased by high concentrations of extracts. The results of the present study indicated that, among the different measures of antioxidant activity, DPPH radical-scavenging activity was strongly correlated with total bioactive compounds (capsaicinoids, carotenoids, flavonoids and total phenolics) in pepper cultivars. Copyright © 2012 Elsevier Ltd. All rights reserved.

Isolation and amplification of genomic DNA from recalcitrant dried berries of black pepper (Piper nigrum L.)--a medicinal spice.

PubMed

Dhanya, K; Kizhakkayil, Jaleel; Syamkumar, S; Sasikumar, B

2007-10-01

Black pepper is an important medicinal spice traded internationally. The extraction of high quality genomic DNA for PCR amplification from dried black pepper is challenging because of the presence of the exceptionally large amount of oxidized polyphenolic compounds, polysaccharides and other secondary metabolites. Here we report a modified hexadecyl trimethyl ammonium bromide (CTAB) protocol by incorporating potassium acetate and a final PEG precipitation step to isolate PCR amplifiable genomic DNA from dried and powdered berries of black pepper. The protocol has trade implication as it will help in the PCR characterization of traded black peppers from different countries.

A taxonomic monograph of the genus Dodomeira Bellò & Baviera,  a new genus of Peritelini from Sicily (Coleoptera: Curculionidae: Entiminae).

PubMed

Bello, Cesare; Osella, Giuseppe; Baviera, Cosimo

2017-10-13

The genus Dodomeira Bellò & Baviera gen. n. of the tribe Peritelini Lacordaire (1863) (Curculionidae: Entiminae) which includes 39 species is described. Seven species are transferred from Pseudomeira Stierlin, 1881: Dodomeira confusa (Pierotti, 2012) comb. n., Dodomeira exigua (Stierlin, 1861) comb. n., Dodomeira ficuzzensis (Bellò & Baviera, 2011) comb. n., Dodomeira himerensis (Bellò & Baviera, 2011) comb. n., Dodomeira petrensis (Bellò & Baviera, 2011) comb. n., Dodomeira pfisteri (Stierlin, 1864) comb. n., Dodomeira trinacriae (Bellò & Baviera, 2011) comb. n.. Thirty-two species are new for science and here described: Dodomeira adrianae Bellò & Baviera sp. n., Dodomeira alta Bellò & Baviera sp. n., Dodomeira angelae Bellò & Baviera sp. n., Dodomeira asinelliensis Bellò & Baviera sp. n., Dodomeira belicensis Bellò & Baviera sp. n., Dodomeira bertoni Bellò & Baviera sp. n., Dodomeira calatina Bellò & Baviera sp. n., Dodomeira caoduroi Bellò & Baviera sp. n. n., Dodomeira elima Bellò & Baviera sp. n., Dodomeira enzoi Bellò & Baviera sp. n., Dodomeira fossor Bellò & Baviera sp. n., Dodomeira forbicionii Bellò & Baviera sp. n., Dodomeira genistae Bellò & Baviera sp. n., Dodomeira giustoi Bellò & Baviera sp. n., Dodomeira hiemalis Bellò & Baviera sp. n., Dodomeira ibleiensis Bellò & Baviera sp. n., Dodomeira illuminatae Bellò & Baviera sp. n., Dodomeira juliae Bellò & Baviera sp. n., Dodomeira laliaensis Bellò & Baviera sp. n., Dodomeira magrinii Bellò & Baviera sp. n., Dodomeira montivaga Bellò & Baviera sp. n., Dodomeira margheritae Bellò & Baviera sp. n., Dodomeira maritimaensis Bellò & Baviera sp. n., Dodomeira nobilis Bellò & Baviera sp. n., Dodomeira paladinii Bellò & Baviera sp. n., Dodomeira sabellai Bellò & Baviera sp. n., Dodomeira saccoi Bellò & Baviera sp. n., Dodomeira sicana Bellò & Baviera sp. n., Dodomeira sicelidis Bellò & Baviera sp. n., Dodomeira siderea Bellò & Baviera sp. n., Dodomeira silvanae Bellò & Baviera sp. n., Dodomeira zingara Bellò & Baviera sp. n.. In addition, according to morphological characters, eight informal groups of species are established (the number of species ascribed to the group is in brackets): Dodomeira adrianae species group (13), Dodomeira caoduroi species group (2), Dodomeira exigua species group (5), Dodomeira ficuzzensis species group (2), Dodomeira maritimaensis species group (1), Dodomeira petrensis species group (2), Dodomeira pfisteri species group (13), Dodomeira saccoi species group (1). We present a key for the identification of the new genus among Palaearctic Peritelini, one for single species groups and an other for each species. A checklist of all the species currently known of Dodomeira gen. n. and Pseudomeira Stierlin (1881), with distribution maps and data on ecology and phenology of all the species of Dodomeira gen. n. are also provided.

Search Recipes

MedlinePlus

... Creole-inspired dish uses chili sauce and cayenne pepper to spice it up. Tomatoes, green pepper, celery, onions and garlic spices also surround the ... Cookbook Make your own pizza topped with green peppers, mushrooms, or other vegetables. Rating: Total Cost: Makes: ...

Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.).

PubMed

Liu, Hong; Zheng, Jie; Liu, Pengzhan; Zeng, Fankui

2018-06-01

In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and non-volatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 °C for 6 months.

Insights Into the Etiology of Polerovirus-Induced Pepper Yellows Disease.

PubMed

Lotos, Leonidas; Olmos, Antonio; Orfanidou, Chrysoula; Efthimiou, Konstantinos; Avgelis, Apostolos; Katis, Nikolaos I; Maliogka, Varvara I

2017-12-01

The study of an emerging yellows disease of pepper crops (pepper yellows disease [PYD]) in Greece led to the identification of a polerovirus closely related to Pepper vein yellows virus (PeVYV). Recovery of its full genome sequence by next-generation sequencing of small interfering RNAs allowed its characterization as a new poleroviruses, which was provisionally named Pepper yellows virus (PeYV). Transmission experiments revealed its association with the disease. Sequence similarity and phylogenetic analysis highlighted the common ancestry of the three poleroviruses (PeVYV, PeYV, and Pepper yellow leaf curl virus [PYLCV]) currently reported to be associated with PYD, even though significant genetic differences were identified among them, especially in the C-terminal region of P5 and the 3' noncoding region. Most of the differences observed can be attributed to a modular type of evolution, which produces mosaic-like variants giving rise to these different poleroviruses Overall, similar to other polerovirus-related diseases, PYD is caused by at least three species (PeVYV, PeYV, and PYLCV) belonging to this group of closely related pepper-infecting viruses.

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.

A case of acute myocardial infarction due to the use of cayenne pepper pills.

PubMed

Sayin, Muhammet Rasit; Karabag, Turgut; Dogan, Sait Mesut; Akpinar, Ibrahim; Aydin, Mustafa

2012-04-01

The use of weight loss pills containing cayenne pepper has ever been increasing. The main component of cayenne pepper pills is capsaicin. There are conflicting data about the effects of capsaicin on the cardiovascular system. In this paper, we present the case of a 41 year old male patient with no cardiovascular risk factors who took cayenne pepper pills to lose weight and developed acute myocardial infarction.

Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species.

PubMed

Kim, Seungill; Park, Minkyu; Yeom, Seon-In; Kim, Yong-Min; Lee, Je Min; Lee, Hyun-Ah; Seo, Eunyoung; Choi, Jaeyoung; Cheong, Kyeongchae; Kim, Ki-Tae; Jung, Kyongyong; Lee, Gir-Won; Oh, Sang-Keun; Bae, Chungyun; Kim, Saet-Byul; Lee, Hye-Young; Kim, Shin-Young; Kim, Myung-Shin; Kang, Byoung-Cheorl; Jo, Yeong Deuk; Yang, Hee-Bum; Jeong, Hee-Jin; Kang, Won-Hee; Kwon, Jin-Kyung; Shin, Chanseok; Lim, Jae Yun; Park, June Hyun; Huh, Jin Hoe; Kim, June-Sik; Kim, Byung-Dong; Cohen, Oded; Paran, Ilan; Suh, Mi Chung; Lee, Saet Buyl; Kim, Yeon-Ki; Shin, Younhee; Noh, Seung-Jae; Park, Junhyung; Seo, Young Sam; Kwon, Suk-Yoon; Kim, Hyun A; Park, Jeong Mee; Kim, Hyun-Jin; Choi, Sang-Bong; Bosland, Paul W; Reeves, Gregory; Jo, Sung-Hwan; Lee, Bong-Woo; Cho, Hyung-Taeg; Choi, Hee-Seung; Lee, Min-Soo; Yu, Yeisoo; Do Choi, Yang; Park, Beom-Seok; van Deynze, Allen; Ashrafi, Hamid; Hill, Theresa; Kim, Woo Taek; Pai, Hyun-Sook; Ahn, Hee Kyung; Yeam, Inhwa; Giovannoni, James J; Rose, Jocelyn K C; Sørensen, Iben; Lee, Sang-Jik; Kim, Ryan W; Choi, Ik-Young; Choi, Beom-Soon; Lim, Jong-Sung; Lee, Yong-Hwan; Choi, Doil

2014-03-01

Hot pepper (Capsicum annuum), one of the oldest domesticated crops in the Americas, is the most widely grown spice crop in the world. We report whole-genome sequencing and assembly of the hot pepper (Mexican landrace of Capsicum annuum cv. CM334) at 186.6× coverage. We also report resequencing of two cultivated peppers and de novo sequencing of the wild species Capsicum chinense. The genome size of the hot pepper was approximately fourfold larger than that of its close relative tomato, and the genome showed an accumulation of Gypsy and Caulimoviridae family elements. Integrative genomic and transcriptomic analyses suggested that change in gene expression and neofunctionalization of capsaicin synthase have shaped capsaicinoid biosynthesis. We found differential molecular patterns of ripening regulators and ethylene synthesis in hot pepper and tomato. The reference genome will serve as a platform for improving the nutritional and medicinal values of Capsicum species.

Production of methanol from heat-stressed pepper and corn leaf disks

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

Anderson, J.A.

Early Calwonder'' pepper (Capsicum annuum L.) and Jubilee'' corn (Zea mays L.) leaf disks exposed to high temperature stress produced ethylene, ethane, methanol, acetaldehyde, and ethanol based on comparison of retention times during gas chromatography to authentic standards. Methanol, ethanol, and acetaldehyde were also identified by mass spectroscopy. Corn leaf disks produced lower levels of ethylene, ethane, and methanol, but more acetaldehyde and ethanol than pepper. Production of ethane, a by-product of lipid peroxidation, coincided with an increase in electrolyte leakage (EL) in pepper but not in corn. Compared with controls, pepper leaf disks infiltrated with linolenic acid evolved significantlymore » greater amounts of ethane, acetaldehyde, and methanol and similar levels of ethanol. EL and volatile hydrocarbon production were not affected by fatty acid infiltration in corn. Infiltration of pepper leaves with buffers increasing in pH from 5.5 to 9.5 increased methanol production.« less

Evidence for a complex of emergent poleroviruses affecting pepper worldwide.

PubMed

Fiallo-Olivé, Elvira; Navas-Hermosilla, Elisa; Ferro, Camila G; Zerbini, F Murilo; Navas-Castillo, Jesús

2018-05-01

In recent years, symptoms of vein yellowing and leaf roll in pepper crops associated with the presence of poleroviruses (genus Polerovirus, family Luteoviridae) have been emerging in many countries worldwide. Spain was the first country in Europe where the yellowing disease of pepper was observed. In this work, a polerovirus isolate from Spain that infects pepper and has been shown to be transmitted by the aphid Aphis gossyppii (Spain-Almería 2-2013) was sequenced and compared with isolates from Japan, Israel, China and Australia. The genome (6125 nt in length, GenBank accession number KY523072) of the isolate from Spain has the typical organization of poleroviruses and contains seven open reading frames (ORF0 to ORF5 and ORF3a), putatively encoding proteins P0 to P5 and P3a. A comparison of the sequence from Spain with the four complete sequences available for poleroviruses infecting pepper showed a closer relationship to the isolate from Israel and supports the existence of a complex of at least five polerovirus species. Given that the symptoms caused by all pepper poleroviruses described to date are similar, if not identical, we propose to name them "pepper vein yellows virus 1" to "pepper vein yellows virus 5" (PeVYV-1 to PeVYV-5), with PeVYV-5 corresponding to the polerovirus from Spain described in this work. Our results and those published over the last few years have shown that the emergent poleroviruses threatening pepper crops around the world are highly complex due to recombination events.

Effects of contaminants of emerging concern on Myzus persicae (Sulzer, Hemiptera: Aphididae) biology and on their host plant, Capsicum annuum.

PubMed

Pennington, Marcus John; Rothman, Jason A; Jones, Michael Bellinger; McFrederick, Quinn S; Gan, Jay; Trumble, John T

2018-02-08

Many countries are utilizing reclaimed wastewater for agriculture as water demands due to drought, rising temperatures, and expanding human populations. Unfortunately, wastewater often contains biologically active, pseudopersistant pharmaceuticals, even after treatment. Runoff from agriculture and effluent from wastewater treatment plants also contribute high concentrations of pharmaceuticals to the environment. This study assessed the effects of common pharmaceuticals on an agricultural pest, the aphid Myzus persicae (Sulzer, Hemiptera: Aphididae). Second instar nymphs were transferred to bell peppers (Capsicum annuum) that were grown hydroponically. Treatment plants were spiked with contaminants of emerging concern (CECs) at environmentally relevant concentrations found in reclaimed wastewater. M. persicae displayed no differences in population growth or microbial community differences due to chemical treatments. Plants, however, displayed significant growth reduction in antibiotic and mixture treatments, specifically in wet root masses. Antibiotic treatment masses were significantly reduced in the total and root wet masses. Mixture treatments displayed an overall reduction in plant root wet mass. Our results suggest that the use of reclaimed wastewater for crop irrigation would not affect aphid populations, but could hinder or delay crop production.

Haptic shape discrimination and interhemispheric communication.

PubMed

Dowell, Catherine J; Norman, J Farley; Moment, Jackie R; Shain, Lindsey M; Norman, Hideko F; Phillips, Flip; Kappers, Astrid M L

2018-01-10

In three experiments participants haptically discriminated object shape using unimanual (single hand explored two objects) and bimanual exploration (both hands were used, but each hand, left or right, explored a separate object). Such haptic exploration (one versus two hands) requires somatosensory processing in either only one or both cerebral hemispheres; previous studies related to the perception of shape/curvature found superior performance for unimanual exploration, indicating that shape comparison is more effective when only one hemisphere is utilized. The current results, obtained for naturally shaped solid objects (bell peppers, Capsicum annuum) and simple cylindrical surfaces demonstrate otherwise: bimanual haptic exploration can be as effective as unimanual exploration, showing that there is no necessary reduction in ability when haptic shape comparison requires interhemispheric communication. We found that while successive bimanual exploration produced high shape discriminability, the participants' bimanual performance deteriorated for simultaneous shape comparisons. This outcome suggests that either interhemispheric interference or the need to attend to multiple objects simultaneously reduces shape discrimination ability. The current results also reveal a significant effect of age: older adults' shape discrimination abilities are moderately reduced relative to younger adults, regardless of how objects are manipulated (left hand only, right hand only, or bimanual exploration).

Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce

PubMed Central

Sun, Shih Hui; Kim, Su Jin; Kwak, Soo Jin; Yoon, Ki Sun

2012-01-01

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4°C and 10°C. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10°C. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables. PMID:24471086

Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.

PubMed

Sun, Shih Hui; Kim, Su Jin; Kwak, Soo Jin; Yoon, Ki Sun

2012-09-01

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4°C and 10°C. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10°C. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.

Do Bells Affect Behaviour and Heart Rate Variability in Grazing Dairy Cows?

PubMed Central

Johns, Julia; Patt, Antonia; Hillmann, Edna

2015-01-01

In alpine regions cows are often equipped with bells. The present study investigated the impact of wearing a bell on behaviour and heart rate variability in dairy cows. Nineteen non-lactating Brown-Swiss cows with bell experience were assigned to three different treatments. For 3 days each, cows were equipped with no bell (control), with a bell with inactivated clapper (silent bell) or with a functional bell (functional bell). The bells weighed 5.5 kg and had frequencies between 532 Hz and 2.8 kHz and amplitudes between 90 and 113 dB at a distance of 20 cm. Data were collected on either the first and third or on all 3 days of each treatment. Whereas duration of rumination was reduced with a functional bell and a silent bell compared with no bell, feeding duration was reduced with a silent bell and was intermediate with a functional bell. Head movements were reduced when wearing a silent bell compared with no bell and tended to be reduced when wearing a functional compared to no bell. With a functional bell, lying duration was reduced by almost 4 hours on the third day of treatment compared with the first day with a functional bell and compared with no bell or a silent bell. All additional behavioural measures are consistent with the hypothesis of a restriction in the behaviour of the cows wearing bells, although this pattern did not reach significance. There was no treatment effect on heart rate variability, suggesting that the bells did not affect vago-sympathetic balance. An effect of experimental day was found for only 1 out of 10 behavioural parameters, as shown by a decrease in lying with a functional bell on day 3. The results indicate behavioural changes in the cows wearing a bell over 3 days, without indication of habituation to the bell. Altogether, the behavioural changes suggest that the behaviour of the cows was disturbed by wearing a bell. If long-lasting, these effects may have implications for animal welfare. PMID:26110277

Southeast Asia Report

DTIC Science & Technology

1986-10-02

transformation. In addition to pepper, Ha Tien is also capable of mobilizing cashew nuts for export. In 1984 Ha Tien mobilized 25 tons of cashews , the...capable of growing industrial crops with export value, such as cashew nuts , pepper, etc. In addition to purchasing export goods in the province, Ha Tien...pepper and 40 tons of cashews . By the end of May 1986 52 Ha Tien had mobilized more than 15 tons of pepper, 25 tons of cashews , and many new

The effects of black pepper on the intestinal absorption and hepatic metabolism of drugs.

PubMed

Han, Hyo-Kyung

2011-06-01

There is currently a need for a better understanding of the mechanisms of food-drug interaction as well as the clinical implication to maximize the effectiveness and applicability of black pepper or its active component, piperine, as a bioavailability enhancer in the clinical arena. This review deals with the effects of black pepper and piperine on drug metabolizing enzymes as well as on intestinal drug absorption. The review provides the reader with a comprehensive update on the potential mechanisms and pharmacokinetic interactions of black pepper and piperine with co-administered medicines. The article also provides a comprehensive update on the current known issues with black pepper and piperine. The information provided is used to assess the clinical significance of black pepper and piperine and optimize their effectiveness as a bioavailability enhancer. For black pepper or piperine to be widely applicable in current medical practice, as a combination therapy, the clinical significance of food-drug interactions caused by concurrent use of black pepper or piperine should be carefully assessed with consideration for many compounding factors affecting the clinical outcome of pharmacokinetic interactions (e.g., dose, dosing regimen, genetic variation and species). Furthermore, the effective formulation strategy for the optimization of the pharmacokinetic characteristics of dietary components is crucial to improve their in vivo performance and ultimately maximize their effectiveness as a bioavailability enhancer.

Comparison of Fungal Community in Black Pepper-Vanilla and Vanilla Monoculture Systems Associated with Vanilla Fusarium Wilt Disease.

PubMed

Xiong, Wu; Zhao, Qingyun; Xue, Chao; Xun, Weibing; Zhao, Jun; Wu, Huasong; Li, Rong; Shen, Qirong

2016-01-01

Long-term vanilla monocropping often results in the occurrence of vanilla Fusarium wilt disease, seriously affecting its production all over the world. In the present study, vanilla exhibited significantly less Fusarium wilt disease in the soil of a long-term continuously cropped black pepper orchard. The entire fungal communities of bulk and rhizosphere soils between the black pepper-vanilla system (i.e., vanilla cropped in the soil of a continuously cropped black pepper orchard) and vanilla monoculture system were compared through the deep pyrosequencing. The results showed that the black pepper-vanilla system revealed a significantly higher fungal diversity than the vanilla monoculture system in both bulk and rhizosphere soils. The UniFrac-weighted PCoA analysis revealed significant differences in bulk soil fungal community structures between the two cropping systems, and fungal community structures were seriously affected by the vanilla root system. In summary, the black pepper-vanilla system harbored a lower abundance of Fusarium oxysporum in the vanilla rhizosphere soil and increased the putatively plant-beneficial fungal groups such as Trichoderma and Penicillium genus, which could explain the healthy growth of vanilla in the soil of the long-term continuously cropped black pepper field. Thus, cropping vanilla in the soil of continuously cropped black pepper fields for maintaining the vanilla industry is executable and meaningful as an agro-ecological system.

Comparison of Fungal Community in Black Pepper-Vanilla and Vanilla Monoculture Systems Associated with Vanilla Fusarium Wilt Disease

PubMed Central

Xiong, Wu; Zhao, Qingyun; Xue, Chao; Xun, Weibing; Zhao, Jun; Wu, Huasong; Li, Rong; Shen, Qirong

2016-01-01

Long-term vanilla monocropping often results in the occurrence of vanilla Fusarium wilt disease, seriously affecting its production all over the world. In the present study, vanilla exhibited significantly less Fusarium wilt disease in the soil of a long-term continuously cropped black pepper orchard. The entire fungal communities of bulk and rhizosphere soils between the black pepper-vanilla system (i.e., vanilla cropped in the soil of a continuously cropped black pepper orchard) and vanilla monoculture system were compared through the deep pyrosequencing. The results showed that the black pepper-vanilla system revealed a significantly higher fungal diversity than the vanilla monoculture system in both bulk and rhizosphere soils. The UniFrac-weighted PCoA analysis revealed significant differences in bulk soil fungal community structures between the two cropping systems, and fungal community structures were seriously affected by the vanilla root system. In summary, the black pepper-vanilla system harbored a lower abundance of Fusarium oxysporum in the vanilla rhizosphere soil and increased the putatively plant-beneficial fungal groups such as Trichoderma and Penicillium genus, which could explain the healthy growth of vanilla in the soil of the long-term continuously cropped black pepper field. Thus, cropping vanilla in the soil of continuously cropped black pepper fields for maintaining the vanilla industry is executable and meaningful as an agro-ecological system. PMID:26903995

Emittance formula for slits and pepper-pot measurement

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

Zhang, M.

1996-10-01

In this note, a rigid formula for slits and pepper-pot emittance measurement is derived. The derivation is based on the one- dimensional slit measurement setup. A mathematical generalization of the slit emittance formula to the pepper-pot measurement is discussed.

Genome-Wide Analysis and Evolution of the Pto-Like Protein Kinase (PLPK) Gene Family in Pepper

PubMed Central

Venkatesh, Jelli; Jahn, Molly; Kang, Byoung-Cheorl

2016-01-01

The tomato Pto gene, which encodes a serine/threonine kinase (STK) domain-containing protein, confers resistance to bacterial speck disease caused by Pseudomonas syringae pv. tomato (Pst). In this study, in vivo recognition assays using PVX constructs showed that AvrPto was specifically recognized in the pepper genotypes. This AvrPto recognition caused a nonhost hypersensitive response (HR) and localization of the PVX::AvrPto fusion protein to inoculated pepper leaf tissues, which indicates the presence of a similar Pto recognition mechanism in pepper as in tomato. However, genome-wide analysis in pepper revealed no Pto clade corresponding to that in tomato, suggesting an alternative system for Pto recognition in pepper. Nevertheless, 25 Pto-like protein kinases (PLPKs) with a highly conserved STK domain have been identified in the pepper genome. For the majority of the amino acid sites in the STK domain of Ptos and PLPKs, nonsynonymous (dN) to synonymous (dS) nucleotide substitution ratios (ω) were less than one, suggesting that purifying selection played a predominant role in the evolutionary process. However, some amino acid sites were found to be subjected to episodic positive selection in the course of evolution of Pto homologs, and, thus, different evolutionary processes might have shaped the Pto gene family in plants. Based on RNA-seq data, PLPK genes and other Pto pathway genes, such as Prf, Pti1, Pti5, and Pti6 were expressed in all tested pepper genotypes. Therefore, the nonhost HR against Pst in pepper may be due to the recognition of the AvrPto effector by a PLPK homolog, and subsequent action of downstream components of the Pto signaling pathway. However, the possibility remains that the recognition of AvrPto in pepper plants may involve activities of other receptor like kinases (RLKs). The identification of the PLPKs in this study will serve as a foundation for further efforts to understand the roles of PLPKs in nonhost resistance. PMID:27536870

Biological control and plant growth promoting capacity of rhizobacteria on pepper under greenhouse and field conditions.

PubMed

Hahm, Mi-Seon; Sumayo, Marilyn; Hwang, Ye-Ji; Jeon, Seon-Ae; Park, Sung-Jin; Lee, Jai Youl; Ahn, Joon-Hyung; Kim, Byung-Soo; Ryu, Choong-Min; Ghim, Sa-Youl

2012-06-01

Plant growth promoting rhizobacteria Ochrobactrum lupini KUDC1013 and Novosphingobium pentaromativorans KUDC1065 isolated from Dokdo Island, S. Korea are capable of eliciting induced systemic resistance (ISR) in pepper against bacterial spot disease. The present study aimed to determine whether plant growth-promoting rhizobacteria (PGPR) strains including strain KUDC1013, strain KUDC1065, and Paenibacillus polymyxa E681 either singly or in combinations were evaluated to have the capacity for potential biological control and plant growth promotion effect in the field trials. Under greenhouse conditions, the induced systemic resistance (ISR) effect of treatment with strains KUDC1013 and KUDC1065 differed according to pepper growth stages. Drenching of 3-week-old pepper seedlings with the KUDC-1013 strain significantly reduced the disease symptoms. In contrast, treatment with the KUDC1065 strain significantly protected 5-week-old pepper seedlings. Under field conditions, peppers treated with PGPR mixtures containing E681 and KUDC1013, either in a two-way combination, were showed greater effect on plant growth than those treated with an individual treatment. Collectively, the application of mixtures of PGPR strains on pepper might be considered as a potential biological control under greenhouse and field conditions.

The effect of irradiation in the preservation of pink pepper (Schinus terebinthifolius Raddi)

NASA Astrophysics Data System (ADS)

de Souza, Adriana Régia Marques; Arthur, Valter; Nogueira, Danielle Pires

2012-08-01

Pink peppers, also known as "pimenta-rosa" and "poivre rose", are the fruit of Schinus terebinthifolius Raddi, a species of pepper cultivated in Brazil, and have great potential for the exploration of uses. In efforts to lengthen the shelf life of this pepper, the purpose of this study was to evaluate the effect of different doses of radiation on its physical composition and color. The pink pepper samples were irradiated with doses of 0, 0.2, 0.4, 0.8 and 1.6 kGy, and the moisture, ash and lipid contents, pH and color were analyzed. The moisture content, lipid content and pH analysis indicated effects due to the irradiation (p>0.05) in which the higher doses resulted in decreases in the attribute. In contrast, there were no significant differences for the ash analysis (p<0.05) among the studied doses. The color of the pink peppers were affected by the irradiation: the parameters a* and b* were the most affected by the intermediate doses (0.2 and 0.8 kGy), which induced their elevation, enhancing the reddish and yellowish colors. Based on the presented data, irradiation is as an alternative preservation process for pink peppers.

Next-Generation Sequencing Approaches in Genome-Wide Discovery of Single Nucleotide Polymorphism Markers Associated with Pungency and Disease Resistance in Pepper.

PubMed

Manivannan, Abinaya; Kim, Jin-Hee; Yang, Eun-Young; Ahn, Yul-Kyun; Lee, Eun-Su; Choi, Sena; Kim, Do-Sun

2018-01-01

Pepper is an economically important horticultural plant that has been widely used for its pungency and spicy taste in worldwide cuisines. Therefore, the domestication of pepper has been carried out since antiquity. Owing to meet the growing demand for pepper with high quality, organoleptic property, nutraceutical contents, and disease tolerance, genomics assisted breeding techniques can be incorporated to develop novel pepper varieties with desired traits. The application of next-generation sequencing (NGS) approaches has reformed the plant breeding technology especially in the area of molecular marker assisted breeding. The availability of genomic information aids in the deeper understanding of several molecular mechanisms behind the vital physiological processes. In addition, the NGS methods facilitate the genome-wide discovery of DNA based markers linked to key genes involved in important biological phenomenon. Among the molecular markers, single nucleotide polymorphism (SNP) indulges various benefits in comparison with other existing DNA based markers. The present review concentrates on the impact of NGS approaches in the discovery of useful SNP markers associated with pungency and disease resistance in pepper. The information provided in the current endeavor can be utilized for the betterment of pepper breeding in future.

Conditions of viscosity measurement for detecting irradiated peppers

NASA Astrophysics Data System (ADS)

Hayashi, Toru; Todoriki, Setsuko; Okadome, Hiroshi; Kohyama, Kaoru

1995-04-01

Viscosity of gelatinized suspensions of black and white peppers decreased depending upon dose. The viscosity was influenced by gelatinization and viscosity measurement conditions. The difference between unirradiated pepper and an irradiated one was larger at a higher pH and temperature for gelatinization. A viscosity parameter normalized with the starch content of pepper sample and the viscosity of a 5% suspension of corn starch could get rid of the influence of the conditions for viscosity measurement such as a type of viscometer, shear rate and temperature.

Pepper, chili (Capsicum annuum).

PubMed

Min, Jung; Shin, Sun Hee; Jeon, En Mi; Park, Jung Mi; Hyun, Ji Young; Harn, Chee Hark

2015-01-01

Pepper is a recalcitrant plant for Agrobacterium-mediated genetic transformation. Several obstacles to genetic transformation remain such as extremely low transformation rates; the choice of correct genotype is critical; and there is a high frequency of false positives due to direct shoot formation. Here, we report a useful protocol with a suitable selection method. The most important aspect of the pepper transformation protocol is selecting shoots growing from the callus, which is referred to as callus-mediated shoot formation. This protocol is a reproducible and reliable system for pepper transformation.

U.S. Policy and the Uncertain State of Military Usage of Riot Control Agents.

DTIC Science & Technology

1998-04-30

capsicum, a naturally occurring oily resin found in the cayenne pepper . Known as pepper spray or OC, it is different from CS, 23 CN, and other RCA...Non-Lethals 7 Riot Control Agents 11 The U.S. Army and CS 13 The RCA Policy Debate: Seventy Years of Uncertainty 15 Non-Chemical Pepper Spray: A...of the crowd to use their recently-issued pepper spray, but two soldiers were quickly injured by flying debris. The mob seemed

CaGLK2 regulates natural variation of chlorophyll content and fruit color in pepper fruit.

PubMed

Brand, Arnon; Borovsky, Yelena; Hill, Theresa; Rahman, Khalis Afnan Abdul; Bellalou, Aharon; Van Deynze, Allen; Paran, Ilan

2014-10-01

We provide multiple evidences that CaGLK2 underlies a quantitative trait locus controlling natural variation in chlorophyll content and immature fruit color of pepper via modulating chloroplast compartment size. Pepper fruit quality is attributed to a variety of traits, affecting visual appearance, flavor, chemical composition and nutritional value. Among the quality traits, fruit color is of primary importance because the pigments that confer color are associated with nutrition, health and flavor. Although gene models have been proposed for qualitative aspects of fruit color, large natural variation in quantitative pigment content and fruit color exists in pepper. However, its genetic basis is largely unknown which hampers its utilization for plant improvement. We studied the role of GLK2, a GOLDEN2-like transcription factor that regulates chloroplast development in controlling natural variation for chlorophyll content and immature fruit color of pepper. The role of GLK2 in regulating fruit development has been studied previously in tomato using ectopic expression and the uniform ripening mutant analyses. However, pepper provides a unique opportunity to further study the function of this gene because of the wide natural variation of fruit colors in this species. Segregation, sequencing and expression analyses indicated that pepper GLK2 (CaGLK2) corresponds to the recently reported pc10 QTL that controls chloroplast development and chlorophyll content in pepper. CaGLK2 exerts its effect on chloroplast compartment size predominantly during immature fruit development. We show that the genetic background, sequence variation and expression pattern confer a complex and multi-level regulation of CaGLK2 and fruit color in Capsicum. The positive effect on fruit quality predominantly at the green stage conferred by CaGLK2 can be utilized to breed green pepper varieties with improved nutritional values and taste.

Genome-wide identification and transcriptional expression analysis of mitogen-activated protein kinase and mitogen-activated protein kinase kinase genes in Capsicum annuum

PubMed Central

Liu, Zhiqin; Shi, Lanping; Liu, Yanyan; Tang, Qian; Shen, Lei; Yang, Sheng; Cai, Jinsen; Yu, Huanxin; Wang, Rongzhang; Wen, Jiayu; Lin, Youquan; Hu, Jiong; Liu, Cailing; Zhang, Yangwen; Mou, Shaoliang; He, Shuilin

2015-01-01

The tripartite mitogen-activated protein kinase (MAPK) signaling cascades have been implicated in plant growth, development, and environment adaptation, but a comprehensive understanding of MAPK signaling at genome-wide level is limited in Capsicum annuum. Herein, genome-wide identification and transcriptional expression analysis of MAPK and MAPK kinase (MAPKK) were performed in pepper. A total of 19 pepper MAPK (CaMAPKs) genes and five MAPKK (CaMAPKKs) genes were identified. Phylogenetic analysis indicated that CaMAPKs and CaMAPKKs could be classified into four groups and each group contains similar exon-intron structures. However, significant divergences were also found. Notably, five members of the pepper MAPKK family were much less conserved than those found in Arabidopsis, and 9 Arabidopsis MAPKs did not have orthologs in pepper. Additionally, 7 MAPKs in Arabidopsis had either two or three orthologs in the pepper genome, and six pepper MAPKs and one MAPKK differing in sequence were found in three pepper varieties. Quantitative real-time RT-PCR analysis showed that the majority of MAPK and MAPKK genes were ubiquitously expressed and transcriptionally modified in pepper leaves after treatments with heat, salt, and Ralstonia solanacearum inoculation as well as exogenously applied salicylic acid, methyl jasmonate, ethephon, and abscisic acid. The MAPKK-MAPK interactome was tested by yeast two-hybrid assay, the results showed that one MAPKK might interact with multiple MAPKs, one MAPK might also interact with more than one MAPKKs, constituting MAPK signaling networks which may collaborate in transmitting upstream signals into appropriate downstream cellular responses and processes. These results will facilitate future functional characterization of MAPK cascades in pepper. PMID:26442088

Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese.

PubMed

Wahba, Nahed M; Ahmed, Amany S; Ebraheim, Zedan Z

2010-04-01

This study was designed to assess the application of some edible plants including cayenne, green pepper, parsley, and dill to Kareish cheese and to evaluate the antimicrobial activity of these plant materials against natural microflora, coliforms, molds, and Staphylococcus aureus. Twelve different concentrations of ethanol extract of the plants were prepared for determination of the minimal inhibitory concentration. Cayenne and green pepper extracts showed highest activity followed by dill and parsley against S. aureus. Addition of cayenne or green pepper to Kareish cheese during manufacture revealed that both plants were able reduce the S. aureus population to undetectable level within the first and second days of storage. To study the effect of combining plant materials on the microbiological quality of ready-to-eat Kareish cheese, the total bacterial count, coliform count, and yeast and molds counts were determined. It has been found that addition of plant materials to Kareish cheese reduced the total bacterial and coliform populations. All concentrations of cayenne, green pepper, dill, and parsley (9%) completely reduced the yeast count within 2 hours. Cayenne and green pepper completely reduced the mold count within 2 days, whereas parsley and dill were found to be less effective. Kareish cheese prepared with 1% cayenne pepper and 3% and 6% each of green pepper, dill, and parsley were found strongly acceptable to the consumer and considered the most preferable type. Therefore, this study revealed that pepper, parsley, and dill exhibited antibacterial activity against natural microflora, coliforms, yeast and molds, and S. aureus in Kareish cheese, and the addition of these plants is acceptable to the consumer and may contribute to the development of new and safe varieties of Kareish cheese.

Pentium Pro inside. 1; A treecode at 430 Gigaflops on ASCI Red

NASA Technical Reports Server (NTRS)

Warren, M. S.; Becker, D. J.; Sterling, T.; Salmon, J. K.; Goda, M. P.

1997-01-01

As an entry for the 1997 Gordon Bell performance prize, we present results from two methods of solving the gravitational N-body problem on the Intel Teraflops system at Sandia National Laboratory (ASCI Red). The first method, an O(N2) algorithm, obtained 635 Gigaflops for a 1 million particle problem on 6800 Pentium Pro processors. The second solution method, a tree-code which scales as O(N log N), sustained 170 Gigaflops over a continuous 9.4 hour period on 4096 processors, integrating the motion of 322 million mutually interacting particles in a cosmology simulation, while saving over 100 Gigabytes of raw data. Additionally, the tree-code sustained 430 Gigaflops on 6800 processors for the first 5 time-steps of that simulation. This tree-code solution is approximately 105 times more efficient than the O(N2) algorithm for this problem. As an entry for the 1997 Gordon Bell price/performance prize, we present two calculations from the disciplines of astrophysics and fluid dynamics. The simulations were performed on two 16 Pentium Pro processor Beowulf-class computers (Loki and Hyglac) constructed entirely from commodity personal computer technology, at a cost of roughly $50k each in September, 1996. The price of an equivalent system in August 1997 is less than $30. At Los Alamos, Loki performed a gravitational tree-code N-body simulation of galaxy formation using 9.75 million particles, which sustained an average of 879 Mflops over a ten day period, and produced roughly 10 Gbytes of raw data.

Sensory evaluation of gluten-free quinoa whole grain snacks

USDA-ARS?s Scientific Manuscript database

Quinoa gluten-free whole grain low fat and salt snacks were evaluated. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing ...

DEMONSTRATING INTEGRATED PEST MANAGEMENT OF HOT PEPPERS

USDA-ARS?s Scientific Manuscript database

We studied the effects of organic and synthetic chemical fertilizers on crop growth, yield and associated insect pests for two varieties of hot pepper, Capsicum chinense Jacquin (Solanaceae): “Scotch Bonnet” and “Caribbean Red” in north Florida. Hot peppers were grown under three treatments: poultr...

Demonstrating Integrated Pest Management of Hot Peppers

USDA-ARS?s Scientific Manuscript database

We studied the effects of organic and synthetic chemical fertilizers on crop growth, yield and associated insect pests for two varieties of hot pepper, Capsicum chinense Jacquin (Solanaceae): “Scotch Bonnet” and “Caribbean Red” in north Florida. Hot peppers were grown under three treatments: poultr...

Viscosity of alkaline suspensions of ground black and white pepper samples: An indication or an identification of high dose radiation treatment?

NASA Astrophysics Data System (ADS)

Schreiber, G. A.; Leffke, A.; Mager, M.; Helle, N.; Bögl, K. W.

1994-11-01

Forty-nine pepper samples were taken from retail food stores of different cities in Germany. Most of the black and all white pepper samples showed high viscosity values after jellification in alkaline solution. After irradiation with a γ-ray dose of 6 kGy, viscosity was largely reduced in each case. Some black pepper samples showed a low viscosity level already before irradiation. However, thermoluminescence analysis did not reveal any sign for irradiation treatment prior to examination. Furthermore, the low viscosity level of these samples could not be correlated with a low starch content. It is concluded that the viscosity levels of irradiated white pepper samples clearly reveal high dose irradiation treatment. In case of black peppers it is judged that the method can be used to screen for irradiated samples since it is fast, easy and cheap. However, a positive result should be confirmed by another technique, e.g. thermoluminescence.

Black pepper and piperine reduce cholesterol uptake and enhance translocation of cholesterol transporter proteins.

PubMed

Duangjai, Acharaporn; Ingkaninan, Kornkanok; Praputbut, Sakonwun; Limpeanchob, Nanteetip

2013-04-01

Black pepper (Piper nigrum L.) lowers blood lipids in vivo and inhibits cholesterol uptake in vitro, and piperine may mediate these effects. To test this, the present study aimed to compare actions of black pepper extract and piperine on (1) cholesterol uptake and efflux in Caco-2 cells, (2) the membrane/cytosol distribution of cholesterol transport proteins in these cells, and (3) the physicochemical properties of cholesterol micelles. Piperine or black pepper extract (containing the same amount of piperine) dose-dependently reduced cholesterol uptake into Caco-2 cells in a similar manner. Both preparations reduced the membrane levels of NPC1L1 and SR-BI proteins but not their overall cellular expression. Micellar cholesterol solubility of lipid micelles was unaffected except by 1 mg/mL concentration of black pepper extract. These data suggest that piperine is the active compound in black pepper and reduces cholesterol uptake by internalizing the cholesterol transporter proteins.

1H NMR-based metabolomic fingerprinting to determine metabolite levels in serrano peppers (Capsicum annum L.) grown in two different regions.

PubMed

Becerra-Martínez, Elvia; Florentino-Ramos, Elideth; Pérez-Hernández, Nury; Gerardo Zepeda-Vallejo, L; Villa-Ruano, Nemesio; Velázquez-Ponce, Manuel; García-Mendoza, Felipe; Bañuelos-Hernández, Angel E

2017-12-01

Chili pepper (Capsicum annuum) is the most important and emblematic condiment in Mexican food. Serrano pepper is a variety of C. annuum that is traditionally cultivated in Mexico and commercialized in local markets. The aim of this study was to describe the 1 H NMR metabolomic profiling of the aqueous phase of serrano peppers harvested from two distinct regions, in the states of Veracruz and Oaxaca, Mexico. According to the current results, aspartate citrate, lactate, leucine and sucrose were found at higher amount in the serrano peppers from Veracruz. On the other hand, acetate, formate, fumarate, malonate, phosphocholine, pyruvate and succinate showed the highest abundance in this product from Oaxaca. These are the main metabolites that distinguish one group from the other. The spectrometric method reported presently is characterized by great simplicity, robustness and reproducibility. Thus, this technique can be used for establishing reliable metabolomic fingerprints of serrano peppers grown under different environmental conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

Alleviation of Salt Stress in Pepper (Capsicum annum L.) Plants by Plant Growth-Promoting Rhizobacteria.

PubMed

Hahm, Mi-Seon; Son, Jin-Soo; Hwang, Ye-Ji; Kwon, Duk-Kee; Ghim, Sa-Youl

2017-10-28

In the present study, we demonstrate that the growth of salt-stressed pepper plants is improved by inoculation with plant growth-promoting rhizobacteria (PGPR). Three PGPR strains ( Microbacterium oleivorans KNUC7074, Brevibacterium iodinum KNUC7183, and Rhizobium massiliae KNUC7586) were isolated from the rhizosphere of pepper plants growing in saline soil, and pepper plants inoculated with these PGPR strains exhibited significantly greater plant height, fresh weight, dry weight, and total chlorophyll content than non-inoculated plants. In addition, salt-stressed pepper plants that were inoculated with B. iodinum KNUC7183 and R. massiliae KNUC7586 possessed significantly different total soluble sugar and proline contents from non-inoculated controls, and the activity of several antioxidant enzymes (ascorbate peroxidase, guaiacol peroxidase, and catalase) was also elevated in PGPR-treated plants under salt stress. Overall, these results suggest that the inoculation of pepper plants with M. oleivorans KNUC7074, B. iodinum KNUC7183, and R. massiliae KNUC7586 can alleviate the harmful effects of salt stress on plant growth.

Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.).

PubMed

Jeevitha, G Chengaiyan; Sowbhagya, H Bogegowda; Hebbar, H Umesh

2016-09-01

Black pepper (Piper nigrum L.) is exposed to microbial contamination which could potentially create public health risk and also rejection of consignments in the export market due to non-adherance to microbial safety standards. The present study investigates the use of microwave (MW) radiation for microbial load reduction in black pepper and analyses the effect on quality. Black pepper was exposed to MWs at two different power levels (663 and 800 W) at an intensity of 40 W g(-1) for different time intervals (1-15 min) and moisture content (110 and 260 g kg(-1) on a wet basis). The exposure of black pepper to MWs at 663 W for 12.5 min was found to be sufficient to reduce the microbial load to the permissible level suggested by the International Commission on Microbiological Specifications for Foods and the European Spice Association. The retention of volatile oil, piperine and resin was 91.3 ± 0.03, 87.6 ± 0.02 and 90.7 ± 0.05%, respectively, in MW-treated black pepper. The final moisture content after MW treatment was found to be 100 ± 1 g kg(-1) for black pepper containing initial moisture of 260 ± 3 g kg(-1) . These results suggest that MW heating can be effectively used for microbial load reduction of black pepper without a significant loss in product quality. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Evaluation of green pepper (Capsicum annuum L.) juice on the weight gain and changes in lipid profile in C57BL/6 mice fed a high-fat diet.

PubMed

Kim, Na-Hyung; Park, Seong Hoon

2015-01-01

Capsicum pepper (green pepper, Capsicum annuum L.), a natural product available in many countries, is considered to be a food additive, with healthful or medical applications. The aim of this study was to evaluate green pepper juice for its potential to reduce weight gain and to determine its effects on lipid profiles in C57BL/6 mice fed a high-fat diet. Mice given a high-fat diet with green pepper juice gained significantly less weight and showed a significant decrease in serum triglycerides, total cholesterol, low density lipoproteins, and alanine aminotransferase compared to mice given only a high-fat diet (P < 0.05). Systolic and diastolic blood pressure, heart rate, and blood glucose levels (determined by using the intraperitoneal glucose tolerance test) in mice administered green pepper juice were similar to those in mice in the control group. In addition, abdominal fat volume (subcutaneous and visceral), which was quantified by using 4.7 T magnetic resonance imaging, including multi-slice spin-echo T2-weighted images, in mice administered a high-fat diet with green pepper juice tended to decrease compared to the fat volume of mice administered only a high-fat diet. These results suggest that green pepper juice, as a drink, may possibly be helpful in reducing weight gain by regulating the levels of serum lipids. © 2014 Society of Chemical Industry.

Toward Valid Measurement of Stephen Pepper's World Hypotheses.

ERIC Educational Resources Information Center

Johnson, John A.

Two measures of the "world hypotheses" of Stephen Pepper were mailed to 100 sociobiologists, 87 behaviorists, 79 personality psychologists, and 45 human developmentalists. The World Hypothesis Scale (WHS) was designed to measure Pepper's four world views: (1) formism; (2) mechanism; (3) organicism; and (4) contextualism. The…

Genetic diversity, population structure, and heritability of fruit traits in Capsicum annuum

USDA-ARS?s Scientific Manuscript database

Cultivated pepper (Capsicum annuum) is a phenotypically diverse species grown throughout the world. Wild and landrace peppers are typically small-fruited and pungent, but contain many important traits such as insect and disease resistance. Cultivated peppers vary dramatically in size, shape, pungenc...

The effects of hedonically acceptable red pepper doses on thermogenesis and appetite

PubMed Central

Ludy, Mary-Jon; Mattes, Richard D.

2010-01-01

Previous studies suggest consumption of red pepper (RP) promotes negative energy balance. However, the RP dose provided in these studies (up to 10 g/meal) usually exceeded the amount preferred by the general population in the United States (mean = ~ 1 g/meal). The objective of this study was to evaluate the effects of hedonically acceptable RP doses served at a single meal in healthy, lean individuals on thermogenesis and appetite. Twenty-five men and women (aged 23.0 ± 0.5 y, BMI 22.6 ± 0.3 kg/m2, 13 spicy food users and 12 non-users) participated in a randomized crossover trial during which they consumed a standardized quantity (1 g); their preferred quantity (regular spicy foods users 1.8 ± 0.3 g/meal, non-users 0.3 ± 0.1 g/meal); or no RP. Energy expenditure, core body and skin temperature, and appetite were measured. Postprandial energy expenditure and core body temperature were greater, and skin temperature was lower, after test loads with 1 g RP than no RP. Respiratory quotient was lower after the preferred RP dose was ingested orally, compared to in capsule form. These findings suggest that RP’s effects on energy balance stem from a combination of metabolic and sensory inputs, and that oral exposure is necessary to achieve RP’s maximum benefits. Energy intake was lower after test loads with 1 g RP than no RP in non-users, but not in users. Preoccupation with food, and the desire to consume fatty, salty, and sweet foods were decreased more (or tended to be decreased more) in non-users than users after a 1 g RP test load, but did not vary after a test load with no RP. This suggests that individuals may become desensitized to the effects of RP with long-term spicy food intake. PMID:21093467

Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.

PubMed

Komprda, T; Smělá, D; Pechová, P; Kalhotka, L; Stencl, J; Klejdus, B

2004-08-01

Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper+diameter 80 mm, H-sausage; high content of red pepper+diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus+Staphylococcus carnosus, B-samples and S. carnosus+Staphylococcus xylosus+Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and subsequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y=2.5+18.13x-0.3144x(2) (R(2)=0.99) and y=0.7+8.17x-0.1130x(2) (R(2)=0.99), and also during storage: y=127.3+5.123x (R(2)=0.79) and y=26.0+3.211x (R(2)=0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB-sausage (12 and 9 mg/kg DM, respectively), concentration of either of these amines was negligible (1 mg/kg DM) in either type of F-inoculated sausage. Both starter culture and sausage type influenced significantly (P<0.001) both putrescine and tyramine content in the sausage; starter accounted for 57% and 55% of total variability in putrescine and tyramine content, respectively. Due to the significant (P<0.05) increase of total aerobic counts in the HB-sausage between the end of ripening and the 7th day of storage, followed by the significant (P<0.01) increase of the sum of total biogenic amines between the end of ripening (425 mg/kg DM) and the end of storage (1029 mg/kg DM), the storage of the dry fermented sausages at the room temperature should not be recommended.

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.

A further analysis of the relationship between yellow ripe-fruit color and the capsanthin-capsorubin synthase gene in pepper (Capsicum sp.) indicated a new mutant variant in C. annuum and a tandem repeat structure in promoter region.

PubMed

Li, Zheng; Wang, Shu; Gui, Xiao-Ling; Chang, Xiao-Bei; Gong, Zhen-Hui

2013-01-01

Mature pepper (Capsicum sp.) fruits come in a variety of colors, including red, orange, yellow, brown, and white. To better understand the genetic and regulatory relationships between the yellow fruit phenotype and the capsanthin-capsorubin synthase gene (Ccs), we examined 156 Capsicum varieties, most of which were collected from Northwest Chinese landraces. A new ccs variant was identified in the yellow fruit cultivar CK7. Cluster analysis revealed that CK7, which belongs to the C. annuum species, has low genetic similarity to other yellow C. annuum varieties. In the coding sequence of this ccs allele, we detected a premature stop codon derived from a C to G change, as well as a downstream frame-shift caused by a 1-bp nucleotide deletion. In addition, the expression of the gene was detected in mature CK7 fruit. Furthermore, the promoter sequences of Ccs from some pepper varieties were examined, and we detected a 176-bp tandem repeat sequence in the promoter region. In all C. annuum varieties examined in this study, the repeat number was three, compared with four in two C. chinense accessions. The sequence similarity ranged from 84.8% to 97.7% among the four types of repeats, and some putative cis-elements were also found in every repeat. This suggests that the transcriptional regulation of Ccs expression is complex. Based on the analysis of the novel C. annuum mutation reported here, along with the studies of three mutation types in yellow C. annuum and C. chinense accessions, we suggest that the mechanism leading to the production of yellow color fruit may be not as complex as that leading to orange fruit production.