scholarly journals Effect of the Soil and Ripening Stage in Capsicum chinense var. Jaguar on the Content of Carotenoids and Vitamins

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 442
Author(s):  
Julio Enrique Oney-Montalvo ◽  
Adriana Cristina de Silva Madrigal ◽  
Manuel Octavio Ramírez-Sucre ◽  
Ingrid Mayanin Rodríguez-Buenfil
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Dry Mass ◽  
Black Soil ◽  
Capsicum Chinense ◽  
Ripening Stage ◽  
Ripening Process ◽  
Habanero Pepper ◽  
Β Carotene ◽  
Pepper Plants

The purpose of this work was to investigate the effect of the ripening stage and type of soil on the concentration of carotenoids and vitamins in Habanero pepper (Capsicum chinense Jacq.). Pepper plants were grown in two soils named according to the Mayan classification as: K’ankab lu’um (red soil) and Box lu’um (black soil). The results of two harvests at 320 and 334 PTD (post-transplant day) showed that the ripening stage exhibited a significant effect (p < 0.05) on the concentration of carotenoids and vitamins, while the effect of the soil type was negligible. The concentration of carotenoids decreases as the ripening process of the fruit takes place, with the highest concentration of lutein (49.47 ± 0.34 mg/100 g of dry mass), β-carotene (99.92 ± 0.69 mg/100 g of dry mass) and β-cryptoxanthin (20.93 ± 0.04 mg/100 g of dry mass) in the unripe peppers. The concentration of vitamins increases as the ripening process develops, with the highest concentration of Vitamin E (9.69 ± 0.02 mg/100 g of dry mass) and Vitamin C (119.44 ± 4.72 mg/100 g of dry mass) in the ripe peppers. This knowledge could be used to select the best ripening stage to harvest Habanero peppers according to the use of the pepper and to the needs of producers/company.

scholarly journals Dietary and circulating vitamin C, vitamin E, β-carotene and risk of total cardiovascular mortality: a systematic review and dose–response meta-analysis of prospective observational studies

2019 ◽  
Vol 22 (10) ◽  
pp. 1872-1887 ◽  
Author(s):  
Ahmad Jayedi ◽  
Ali Rashidy-Pour ◽  
Mohammad Parohan ◽  
Mahdieh Sadat Zargar ◽  
Sakineh Shab-Bidar
Keyword(s):  
Systematic Review ◽  
Vitamin E ◽  
Vitamin C ◽  
Dose Response ◽  
Observational Studies ◽  
Meta Analysis ◽  
Dietary Intakes ◽  
Relative Risks ◽  
Β Carotene ◽  
Cvd Mortality

AbstractObjectiveThe present review aimed to quantify the association of dietary intake and circulating concentration of major dietary antioxidants with risk of total CVD mortality.DesignSystematic review and meta-analysis.SettingSystematic search in PubMed and Scopus, up to October 2017.ParticipantsProspective observational studies reporting risk estimates of CVD mortality across three or more categories of dietary intakes and/or circulating concentrations of vitamin C, vitamin E and β-carotene were included. A random-effects meta-analysis was conducted.ResultsA total of fifteen prospective cohort studies and three prospective evaluations within interventional studies (320 548 participants and 16 974 cases) were analysed. The relative risks of CVD mortality for the highest v. the lowest category of antioxidant intakes were as follows: vitamin C, 0·79 (95 % CI 0·68, 0·89; I2=46 %, n 10); vitamin E, 0·91 (95 % CI 0·79, 1·03; I2=51 %, n 8); β-carotene, 0·89 (95 % CI 0·73, 1·05; I2=34 %, n 4). The relative risks for circulating concentrations were: vitamin C, 0·60 (95 % CI 0·42, 0·78; I2=65 %, n 6); α-tocopherol, 0·82 (95 % CI 0·76, 0·88; I2=0 %, n 5); β-carotene, 0·68 (95 % CI 0·52, 0·83; I2=50 %, n 6). Dose–response meta-analyses demonstrated that the circulating biomarkers of antioxidants were more strongly associated with risk of CVD mortality than dietary intakes.ConclusionsThe present meta-analysis demonstrates that higher vitamin C intake and higher circulating concentrations of vitamin C, vitamin E and β-carotene are associated with a lower risk of CVD mortality.

scholarly journals New Technology for Functional Dessert Production Based on Soy and Pumpkin

2020 ◽  
pp. 351-360
Author(s):  
Ekaterina Statsenko ◽  
Oksana Litvinenko ◽  
Nadezhda Korneva ◽  
Mikhail Shtarberg ◽  
Evgeniy Borodin
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Foods ◽  
Liquid Fraction ◽  
New Technology ◽  
Daily Intake ◽  
Sea Buckthorn ◽  
Expert Assessment ◽  
Β Carotene

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

scholarly journals Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.

Agronomy ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 141 ◽  
Author(s):  
José Olguín-Rojas ◽  
Oreto Fayos ◽  
Lucio Vázquez-León ◽  
Marta Ferreiro-González ◽  
Guadalupe Rodríguez-Jimenes ◽  
...  
Keyword(s):  
Ultra Performance Liquid Chromatography ◽  
High Variability ◽  
Capsicum Chinense ◽  
Ultrasound Assisted Extraction ◽  
Ripening Process ◽  
Development Stages ◽  
Assisted Extraction ◽  
Habanero Pepper ◽  
Ultrasound Assisted

The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g−1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g−1 F.W.) and ‘Bode’ pepper (1.00 mg g−1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.

Antioxidant Agents and Colorectal Carcinogenesis: Role of β-Carotene, Vitamin E and Vitamin C

1996 ◽  
Vol 82 (1) ◽  
pp. 6-11 ◽  
Author(s):  
Giuseppe Pappalardo ◽  
Antonio Guadalaxara ◽  
Giuseppe Maiani ◽  
Giovanni Illomei ◽  
Mauro Trifero ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Vitamin E ◽  
Vitamin C ◽  
Colonic Mucosa ◽  
Genetic Alterations ◽  
Colorectal Carcinogenesis ◽  
Normal Colonic Mucosa ◽  
Antioxidant Agents ◽  
Β Carotene

In consideration of findings reported in the literature and of our study, we examined the correlation between antioxidants (β-carotene, vitamin C, vitamin E) and colorectal carcinogenesis. Although diagnostic progress has been made in the last decades, no significant improvements in death rates have been achieved in the western world. Exogenous factors might be responsible for a complex alteration process of normal colonic mucosa into adenoma and carcinoma. Free radicals and reactive oxygen metabolites, due to increased production or to reduced inactivation, following a decrease in the antioxidant burden in the mucosa, might cause damage to DNA, thereby resulting in genetic alterations. This might represent the cause of the transformation process: normal mucosa→ adenoma→ carcinoma. In a prospective study, we observed a reduction of β-carotene levels in normal colonic mucosa in patients with polyps and colorectal cancer. We also showed that β-carotene supplementation raises levels of this micronutrient in the colonic mucosa of these patients. Findings from the literature and our trials show a significant decrease in the antioxidant capacity of colorectal mucosa in patients affected by colorectal cancer, although there is a significant interindividual variability. Such results suggest a possible chemopreventive role of antioxidant agents in colorectal cancer.

The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical

LWT ◽  
2008 ◽  
Vol 41 (7) ◽  
pp. 1344-1349 ◽  
Author(s):  
Donghong Liu ◽  
John Shi ◽  
Alejandra Colina Ibarra ◽  
Yukio Kakuda ◽  
Sophia Jun Xue
Keyword(s):  
Free Radical ◽  
Vitamin E ◽  
Vitamin C ◽  
Synergistic Effects ◽  
Scavenging Capacity ◽  
Β Carotene

Production of antioxidant vitamins, β-carotene, vitamin C, and vitamin E, by two-step culture ofEuglena gracilis Z

1997 ◽  
Vol 53 (2) ◽  
pp. 185-190 ◽  
Author(s):  
Haruko Takeyama ◽  
Akihisa Kanamaru ◽  
Yuko Yoshino ◽  
Hiroyuki Kakuta ◽  
Yoshiya Kawamura ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Antioxidant Vitamins ◽  
Β Carotene

scholarly journals Dietary vitamin and carotenoid intake and risk of age-related cataract

2019 ◽  
Vol 109 (1) ◽  
pp. 43-54 ◽  
Author(s):  
Hong Jiang ◽  
Yue Yin ◽  
Chang-Rui Wu ◽  
Yan Liu ◽  
Fang Guo ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Cohort Studies ◽  
Dose Response ◽  
Meta Analysis ◽  
Dietary Vitamin ◽  
Age Related ◽  
Β Carotene ◽  
Reduced Risk

ABSTRACT Background Existing studies suggest that dietary vitamins and carotenoids might be associated with a reduced risk of age-related cataract (ARC), although a quantitative summary of these associations is lacking. Objectives The aim of this study was to conduct a meta-analysis of randomized controlled trials (RCTs) and cohort studies of dietary vitamin and carotenoid intake and ARC risk. Methods The MEDLINE, EMBASE, ISI Web of Science, and Cochrane Library databases were searched from inception to June 2018. The adjusted RRs and corresponding 95% CIs for the associations of interest in each study were extracted to calculate pooled estimates. Dose-response relations were assessed with the use of generalized least-squares trend estimation. Results We included 8 RCTs and 12 cohort studies in the meta-analysis. Most vitamins and carotenoids were significantly associated with reduced risk of ARC in the cohort studies, including vitamin A (RR: 0.81; 95% CI: 0.71, 0.92; P = 0.001), vitamin C (RR: 0.80; 95% CI: 0.72, 0.88; P < 0.001), vitamin E (RR: 0.90; 95% CI: 0.80, 1.00; P = 0.049), β-carotene (RR: 0.90; 95% CI: 0.83, 0.99; P = 0.023), and lutein or zeaxanthin (RR: 0.81; 95% CI: 0.75, 0.89; P < 0.001). In RCTs, vitamin E (RR: 0.97; 95% CI: 0.91, 1.03; P = 0.262) or β-carotene (RR: 0.99; 95% CI: 0.92, 1.07; P = 0.820) intervention did not reduce the risk of ARC significantly compared with the placebo group. Further dose-response analysis indicated that in cohort studies the risk of ARC significantly decreased by 26% for every 10-mg/d increase in lutein or zeaxanthin intake (RR: 0.74; 95% CI: 0.67, 0.80; P < 0.001), by 18% for each 500-mg/d increase in vitamin C intake (RR: 0.82; 95% CI: 0.74, 0.91; P < 0.001), by 8% for each 5-mg/d increase in β-carotene intake (RR: 0.92; 95% CI: 0.88, 0.96; P < 0.001), and by 6% for every 5 mg/d increase in vitamin A intake (RR: 0.94; 95% CI: 0.90, 0.98; P < 0.001). Conclusions Higher consumption of certain vitamins and carotenoids was associated with a significant decreased risk of ARC in cohort studies, but evidence from RCTs is less clear.

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