Simulated Gastrointestinal Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico

2018 ◽  
Vol 73 (2) ◽  
pp. 116-121 ◽  
Author(s):  
Maribel Ovando-Martínez ◽  
Nohemí Gámez-Meza ◽  
Claudia Celeste Molina-Domínguez ◽  
Corina Hayano-Kanashiro ◽  
Luis Angel Medina-Juárez
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion ◽  
Capsicum Annuum L ◽  
Northwest Mexico

Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts

2006 ◽  
Vol 61 (7-8) ◽  
pp. 527-535 ◽  
Author(s):  
Eva Sadilova ◽  
Florian C. Stintzing ◽  
Reinhold Carle
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Solanum Melongena ◽  
In Vitro Assays ◽  
Capsicum Annuum L ◽  
Food Colour ◽  
Acetone Extracts

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.

Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds

2013 ◽  
Vol 53 ◽  
pp. 240-248 ◽  
Author(s):  
Luís R. Silva ◽  
Jessica Azevedo ◽  
Maria J. Pereira ◽  
Patrícia Valentão ◽  
Paula B. Andrade
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Capsicum Annuum L ◽  
Chemical Assessment

Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion

2016 ◽  
Vol 67 (6) ◽  
pp. 614-623 ◽  
Author(s):  
Eloá Angélica Koehnlein ◽  
Érica Marcela Koehnlein ◽  
Rúbia Carvalho Gomes Corrêa ◽  
Verônica Sayuri Nishida ◽  
Vanesa Gesser Correa ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion

scholarly journals Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4465
Author(s):  
Luis Angel Cabanillas-Bojórquez ◽  
Erick Paul Gutiérrez-Grijalva ◽  
Gustavo Adolfo González-Aguilar ◽  
Leticia Xochitl López-Martinez ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Capacity ◽  
Supercritical Co2 ◽  
Liquid Fraction ◽  
Extraction Yield ◽  
Lactic Acid Fermentation ◽  
Shrimp Waste ◽  
Gastrointestinal Digestion ◽  
Acid Fermentation ◽  
Simulated Gastrointestinal Digestion

Lactic acid fermentation increases the bioactive properties of shrimp waste. Astaxanthin is the principal carotenoid present in shrimp waste, which can be found esterified in the liquid fraction (liquor) after its lactic acid fermentation. Supercritical CO2 technology has been proposed as a green alternative to obtain astaxanthin from fermented shrimp waste. This study aimed to optimize astaxanthin extraction by supercritical CO2 technology from fermented liquor of shrimp waste and study bioaccessibility using simulated gastrointestinal digestion (GD) of the optimized extract. A Box–Behnken design with three variables (pressure, temperature, and flow rate) was used to optimize the supercritical CO2 extraction. The optimized CO2 extract was obtained at 300 bar, 60 °C, and 6 mL/min, and the estimated characteristics showed a predictive extraction yield of 11.17%, antioxidant capacity of 1.965 mmol of Trolox equivalent (TE)/g, and astaxanthin concentration of 0.6353 µg/g. The experiment with optimal conditions performed to validate the predicted values showed an extraction yield of 12.62%, an antioxidant capacity of 1.784 mmol TE/g, and an astaxanthin concentration of 0.52 µg/g. The astaxanthin concentration decreased, and the antioxidant capacity of the optimized extract increased during gastrointestinal digestion. In conclusion, our optimized supercritical CO2 process is suitable for obtaining astaxanthin from shrimp by-products after lactic acid fermentation.

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