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Pepper
Kinds of Pepper Terms modified by Pepper Selected AbstractsDISTRIBUTION AND ANTIOXIDANT ACTIVITY OF POLYPHENOLS IN RIPE AND UNRIPE TREE PEPPER (CAPSICUM PUBESCENS)JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2007G. OBOH ABSTRACT Capsicum pubescens, commonly known as tree pepper with its distinctive thick-fleshed pungent fruit (ripe and unripe), is used as a vegetable condiment or made into a sauce. The present study sought to determine the distribution of polyphenols and antioxidant activity in its thick flesh and seeds. Free, bound and total phenol content of each extract was subsequently determined, while reducing power, Fe (II)-chelating ability, OH radical-scavenging ability and ability of the extracts to inhibit lipid peroxidation in basal and Fe (II)-induced lipid peroxidation in brain was used for antioxidant capacity. Unripe pepper had higher total phenol content than ripe pepper; however, there was no significant difference ( P > 0.05) in the total phenol content of flesh for both peppers (unripe [110 mg/100g], ripe [95 mg/100 g]) and the seed (unripe [110.0 mg/100 g ], ripe [90 mg/100 g]). Nevertheless, the free polyphenols in flesh and seed of the peppers were significantly higher ( P < 0.05) than the bound polyphenols. All the extracts inhibited lipid peroxidation in a dose-dependent manner, although free polyphenols from the flesh of ripe pepper caused the highest inhibition in malondialdehyde production in rat's brain. Free and bound polyphenols from the flesh of unripe pepper had the highest Fe (II)-chelating and OH radical-scavenging ability. While the free polyphenols from the flesh of ripe pepper had the highest reducing power, this may have accounted for its ability to reduce Fe (II)-induced lipid peroxidation. Therefore, by removing the seed from pepper, a 50% loss in the total phenol content would result, which will substantially reduce antioxidant activity. PRACTICAL APPLICATIONS Because many degenerative human diseases have been recognized as being a consequence of free radical damage, there have been many studies undertaken on how to delay or prevent the onset of these diseases. The most likely and practical way to fight against degenerative diseases is to improve body antioxidant status, which could be achieved by higher consumption of vegetables and fruits. Foods from plant origin usually contain natural antioxidants that can scavenge free radical. The inclusion of either ripe or unripe pepper in a diet is a common practice in Africa and some other parts of the world; our recent findings on the antioxidant properties of Capsicum pubescens clearly indicate that its inclusion in the diet will contribute greatly in the prevention of neuro-degenerative diseases associated with oxidative stress, by inhibiting lipid peroxidation. Moreover, removing the seeds of this pepper during food processing will reduce the total phenol content by 50%, and consequently reduce the antioxidant activity. [source] DRYING OF CHILI PEPPER (CAPSCIUM FRUTSCENS)JOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2010T.Y. TUNDE-AKINTUNDE ABSTRACT Drying is one of the common methods of food preservation and is carried out on untreated/unblanched and treated/blanched chili pepper using sun, solar and hot-air drying. The drying curves generated from the three methods showed that drying of treated/blanched pepper was faster than that of untreated/unblanched pepper. The drying rate period observed for all the methods and samples was the falling rate drying regime. This suggests that the blanching pretreatment assisted water loss and thus decreased the resistance to water loss at the surface of the product. The drying time of the dried pepper varied from 27 h for hot-air drying to 144.5 h for sun drying respectively. The values of moisture diffusivity coefficient ranged from 2.163 × 10,9 m2/s for hot-air drying to 1.125 × 10,9 m2/s for sun drying. PRACTICAL APPLICATIONS A common method of preserving pepper, a vegetable with versatile use, is drying and this is done by sun, solar and oven-drying methods. Climatic variations of sun and solar drying make it unsuitable for large-scale production. Hot-air drying is thus considered as an alternative drying method because it decreases drying time and improves the hygienic quality of the dried product. Pretreating pepper by blanching increases its rate of drying. The effect of each drying method on the drying rate, equilibrium moisture content and moisture diffusivity coefficient were used to compare the drying methods. Hot-air drying had the lowest drying time whereas pretreated samples also dried faster. The effective moisture diffusivity of oven dried samples as well as pretreated samples were highest. This indicates that oven drying reduces drying time and can be used to dry pepper samples for large-scale production. [source] EFFECT OF PRETREATMENT ON DRYING TIME AND QUALITY OF CHILLI PEPPERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010T.Y. TUNDE-AKINTUNDE ABSTRACT A study was carried out on the effect of various pretreatments and drying methods on drying time and quality of chilli pepper. Chilli peppers were pretreated with different blanching types and concentrations of osmotic sugar solutions (60 and 70°Brix), and were dried afterward. Results indicated that the pretreated peppers dried faster than the untreated ones. The peppers soaked in osmotic solution of 70°Brix had the lowest drying time, which decreased by a variation of 33.3,41.7%, compared with the dried untreated peppers that had the highest drying time. Solar-dried peppers had higher nutritional content than peppers dried from the other methods, while the oven-dried pepper samples had the lowest vitamin A and vitamin C contents. PRACTICAL APPLICATIONS Drying gives dried samples lower nutritional quality than fresh samples because of physiological changes that takes place. Pretreatments of pepper by steam and by water blanching are common methods, but osmotic dehydration also has a significant effect on the quality of dried foods. The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated. Osmotically dehydrated samples had the lowest drying time, while pretreated samples dried faster than untreated samples generally. The nutritional quality of the dried samples, however, varied with the different pretreatment methods. This indicates that pretreatment enhances drying rate and also affects the quality of the final dried product. Dried pepper can thus be pretreated with blanching or dipping in osmotic solutions for products of higher nutritional quality. This will give dried pepper that will meet the nutritional requirement of the consumers better than untreated dried pepper. [source] OCCURRENCE OF LISTERIA SPECIES IN THE PROCESSING STAGES OF FROZEN PEPPERJOURNAL OF FOOD SAFETY, Issue 2 2007SOLMAZ LEE ABSTRACT The occurrence of Listeria monocytogenes and other Listeria spp. in a frozen vegetable processing factory was investigated. From May to October 2002, four separate visits were made to the plant and during all of these visits, a total of 216 samples were collected at different stages of the cube and strip pepper processing line. Additionally, 28 swabs were taken from equipment and food-related contact surfaces. The cube and strip pepper processing lines include raw materials, washing, conveyor belt, scalding, cutting, sieving (drying), and the interior sieve of individually quick frozen (IQF), IQF and finished products. Swab samples were taken from the scalding tank, cooling tank, conveyor belt to IQF, interior part of IQF, mixing shovel of IQF, transport saddles and packaging materials. No Listeria spp. were isolated from the strip pepper processing stages, however, 26 out of 108 (24.1%) samples taken from the cube pepper processing stages were found to be contaminated with Listeria spp. Among these isolates, L. monocytogenes was not identified; however, Listeria welshimeri, Listeria innocua and Listeria ivanovii species were identified in 15, 6 and 5 of the tested samples, respectively. L. welshimeri and L. ivanovii were also isolated from three swab samples. These indicate that even though L. monocytogenes was not isolated, the presence of other Listeria species, particularly L. innocua, in the processing line would be an important criterion for eventual L. monocytogenes contaminations. Thus, periodic controls and application of general hygiene and sanitation principles are necessary in the prevention of possible contaminations. [source] A COMPARISON OF LIPID AND LIPID/HYDROCOLLOID BASED COATINGS TO EVALUATE THEIR EFFECT ON POSTHARVEST QUALITY OF GREEN BELL PEPPERSJOURNAL OF FOOD QUALITY, Issue 2 2002FRANK D. CONFORTI Maintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4-week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA) contents. No significant differences (P>0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P<0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf-life. [source] "There Must be Mouse Dirt with the Pepper": A Lutheran Approach to Choosing Songs1DIALOG, Issue 4 2009Gertrud Tönsing Abstract:, This paper stems from my doctoral research on the question, "What is a good song?" It is a response to the Praise and Worship movement, which started within the charismatic churches, but also has spread to many mainline churches, including my own in South Africa. While I am supportive of much that is good in this movement, I am also critical of the content and theology of many of the songs. This paper focuses on what we as Lutherans can learn from our founder when it comes to choosing what and how to sing in our services. [source] Cinemusical meanings in motion pictures: commerce, art, and Brando loyalty,,,or,,,De Niro, My God, To TheeJOURNAL OF CONSUMER BEHAVIOUR, Issue 6 2007Morris B. Holbrook The theme of art-versus-commerce has surfaced in many motion pictures but serves here to juxtapose three otherwise disparate films that draw upon the power of jazz as a force toward the dramatic development of character, plot, central themes, and other cinemusical meanings. Specifically, via the significance of its ambi-diegetic music, New York, New York (1977) shows the elevation of artistic integrity (Robert De Niro as Jimmy Doyle) over commercialism (Liza Minnelli as Francine Evans). In Heart Beat (1980), the raw honesty of a committed-but-doomed creative genius (Art Pepper) provides nondiegetic music that signifies the self-destructive degradation of a key protagonist (Nick Nolte as Neal Cassady). Finally, in The Score (2001), the appealing nature of diegetic jazz in a cinemusically-enriched nightclub environment helps to explain why a soon-to-be- reformed criminal (Robert De Niro, again, as Nick Wells) would risk everything in collaboration with two bizarre partners (Marlon Brando as Max Baron and Ed Norton as Jack Teller) in hopes of a payoff big enough to allow him to retire from a lucrative career in crime in order to run his legitimate jazz venue and to settle down with his true love (Angela Bassett as Diane Boesman). Copyright © 2007 John Wiley & Sons, Ltd. [source] Effect of Piperine, a Major Component of Black Pepper, on the Intestinal Absorption of Fexofenadine and Its Implication on Food,Drug InteractionJOURNAL OF FOOD SCIENCE, Issue 3 2010Ming-Ji Jin ABSTRACT:, The present study aimed to investigate the effect of piperine, a major component of black pepper, on the oral exposure of fexofenadine in rats. Pharmacokinetic parameters of fexofenadine were determined in rats following an oral (10 mg/kg) or intravenous (5 mg/kg) administration of fexofenadine in the presence and absence of piperine (10 or 20 mg/kg, given orally). Compared to the control group given fexofenadine alone, the combined use of piperine increased the oral exposure (AUC) of fexofenadine by 180% to 190% while there was no significant change in,Cmax and,T1/2 of fexofenadine in rats. The bioavailability of fexofenadine was increased by approximately 2-folds via the concomitant use of piperine. Furthermore,,Tmax tends to be increased which might be attributed to the delayed gastric emptying in the presence of piperine. In contrast, piperine did not alter the intravenous pharmacokinetics of fexofenadine, implying that piperine may increase mainly the gastrointestinal absorption of fexofenadine rather than reducing hepatic extraction. In conclusion, piperine significantly enhanced the oral exposure of fexofenadine in rats likely by the inhibition of P-glycoprotein-mediated cellular efflux during the intestinal absorption, suggesting that the combined use of piperine or piperine-containing diet with fexofenadine may require close monitoring for potential drug,diet interactions. [source] Caffeine Content of Prepackaged National-Brand and Private-Label Carbonated BeveragesJOURNAL OF FOOD SCIENCE, Issue 6 2007K.-H. Chou ABSTRACT:, Caffeine is a well-known stimulant that is added as an ingredient to various carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand carbonated beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand carbonated beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand carbonated beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in carbonated beverages indicates that consumers would benefit from the placement of caffeine values on food labels. [source] Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma-IrradiationJOURNAL OF FOOD SCIENCE, Issue 2 2001S.D. Yi ABSTRACT: A study was carried out to examine rheological properties for the detection of irradiated white pepper by viscosity and maximum viscosity methods. Samples in polyethylene bags were irradiated and measured for apparent viscosity and maximum viscosity. The viscosity of all samples decreased with increasing stirring speeds and irradiation dose. This trend was similar for maximum viscosity. The results suggest that the detection of irradiated white pepper is possible by both the viscometric and maximum viscosity methods. Therefore, maximum viscosity method can be used as a new method to detect the irradiated white pepper. [source] Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High-Performance Liquid ChromatographyJOURNAL OF FOOD SCIENCE, Issue 6 2000H. Suzuki ABSTRACT: To determine the existence of glycolipids (neutral glycosphingolipid and glycoglycerolipid) in clove, red pepper, and nutmeg, we performed silica gel chromatography and high-performance liquid chromatography (HPLC) using an Aquasil-SS column and a C8 -reversed-phase silica gel column. HPLC (Aquasil-SS column) with a UV absorption detector was used to analyze neutral glycosphingolipid. These chromatograms showed two typical peaks in clove lipids. UV-HPLC (C8 -reversed phase silica gel column) was also used to analyze glycoglycerolipid. The chromatograms indicated a small peak in clove lipids. Moreover, we observed the same two peaks in the glycolipid fraction of clove lipid when we used HPLC (Aquasil-SS column) with a differential refractometer detector. These results suggest that clove may contain new and plural neutral glycosphingolipids. [source] Silicon Suppresses Phytophthora Blight Development on Bell PepperJOURNAL OF PHYTOPATHOLOGY, Issue 7-8 2010Ronald D. French-Monar Abstract The application of silicon (Si) reduces the intensity of diseases in several economically important crops. This study aimed at determining the potential of this element to decrease the symptoms of Phytophthora blight development on bell pepper, caused by Phytophthora capsici. Bell pepper plants (Sakata Hybrid X pp6115) were initially grown in plastic pots with substrate composed of 1 : 1 mixture of sterile fine sand and Fafard No. 2 peat mix amended with calcium silicate (+Si) or calcium carbonate (,Si). Six weeks later, plants were transplanted to new pots that contained the same +Si and ,Si substrate but were infested with finely ground wheat grains (1- to 2-mm diameter) colonized by two isolates of P. capsici, Cp30 (compatibility type A1) and Cp32 (compatibility type A2). At the end of the experiment, roots and stems from plants of each treatment were collected to determine Si concentration. The presence of lesions on crowns and stems and wilting of plants were monitored up to 9 days after transplanting (DAT). Data obtained were used to calculate the area under diseased plants progress curve (AUDPPC) and area under wilting plants progress curve (AUWPPC). Relative lesion extension (RLE) was obtained as the ratio of vertical lesion extension to stem length at 9 DAT. There was a 40% increase in the concentration of Si in the roots but not in the stems of bell pepper plants in the +Si treatment compared to the ,Si treatment. When comparing +Si to ,Si treatments, the AUDPPC was reduced by 15.4 and 37.5%, while AUWPPC was reduced by 29.1 and 33.3% in experiments 1 and 2, respectively. RLE values were reduced by 35% in the +Si treatment. Dry root weights increased by 23.7%, and stem weights were increased by 10.2% in the +Si treatment. Supplying Si to bell peppers roots can potentially reduce the severity of Phytophthora blight while enhancing plant development. [source] Isolation of Pseudomonas spp. from Diseased Capsicum chinense (Habanero Pepper) Plants in Yucatan, MexicoJOURNAL OF PHYTOPATHOLOGY, Issue 7-8 2007F. Moguel-Salazar Abstract Capsicum chinense (habanero pepper) grown in Yucatan, Mexico, is frequently diseased by plant bacterial pathogens, but the bacterial agents remain unidentified. Bacteria associated with diseased C. chinense were isolated and characterized. Two isolates, ChA11 and ChA14, induced hypersensitive response in C. chinense plantlets and caused rot in C. chinense fruit and potato slices. Molecular identification showed both to be Pseudomonas spp. This is the first report identifying Pseudomonas spp. associated with C. chinense grown in Yucatan, and may represent a first step towards developing control measures against this insidious pathogen. [source] Peppers and poisons: the evolutionary ecology of bad tasteJOURNAL OF ANIMAL ECOLOGY, Issue 5 2006GRAEME D. RUXTON No abstract is available for this article. [source] Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersJOURNAL OF FOOD SCIENCE, Issue 4 2002F.D. Conforti ABSTRACT Three coatings containing a hydrocolloid-lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5-week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis. [source] Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas TreatmentJOURNAL OF FOOD SCIENCE, Issue 3 2002Y. Han ABSTRACT: : The effects of ozone gas concentration (2 to 8 mg/l), relative humidity (RH) (60 to 90%), and treatment time (10 to 40 min) on inactivation of E. coli O157:H7 on green peppers were studied using response surface methodology. A 3-factor Box-Behnken experimental plan was designed and microbial log reduction was measured as a response. The statistical analysis of developed predictive model suggested that ozone gas concentration, RH, and treatment time all significantly (P < 0.01) increased the rate of log reduction of E. coli O157:H7. Among the 3 factors, the effect of ozone gas concentration on bacterial inactivation was the greatest, while the effect of RH was the least. The interaction between ozone gas concentration and RH exhibited a significant and synergistic effect (P < 0.05). [source] Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2007Antonio José Pérez-López Abstract Background: Peppers are popular vegetables because of their colour, taste and nutritional value. The levels of vitamin C, carotenoids and phenolic compounds in peppers and other vegetables depend on several factors, including cultivar, agricultural practice and maturity stage. Results: In this study the effects of maturation and type of agricultural practice (organic or conventional) on the ascorbic acid, total carotenoid and total phenolic contents and colour parameters of sweet peppers (Capsicum annuum cv. Almuden) grown in a controlled greenhouse were determined. Levels of vitamin C, phenolic compounds and carotenoids increased during ripening, with red sweet peppers having higher contents of these bioactive compounds. Moreover, peppers grown under organic culture had higher vitamin C, phenolic and carotenoid levels than those grown under conventional culture. With respect to colour parameters, organic red peppers had higher values of L*, a*, b*, C* and Hab than conventional red peppers, giving them a higher intensity of red colour. Conclusion: Thus organic farming had a positive effect on the nutritional content of peppers, increasing the vitamin C activity and the level of phenolic compounds, both implicated in the antioxidant activity of vegetables, and the content of carotenoids, implicated in the colour variance observed in pepper fruits. Copyright © 2007 Society of Chemical Industry [source] Measurement of pesticide residues in peppers by near-infrared reflectance spectroscopyPEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 6 2010María-Teresa Sánchez Abstract BACKGROUND: Peppers are a frequent object of food safety alerts in various member states of the European Union owing to the presence in some batches of unauthorised pesticide residues. This study assessed the viability of near-infrared reflectance spectroscopy (NIRS) for the measurement of pesticide residues in peppers. Commercially available spectrophotometers using different sample-presentation methods were evaluated for this purpose: a diode-array spectrometer for intact raw peppers and two scanning monochromators fitted with different sample-presentation accessories (transport and spinning modules) for crushed peppers and for dry extract system for infrared analysis (DESIR), respectively. RESULTS: Models developed using partial least squares,discriminant analysis (PLS2-DA) correctly classified between 62 and 68% of samples by presence/absence of pesticides, depending on the instrument used. At model validation, the highest percentage of correctly classified samples,75 and 82% for pesticide-free and pesticide-containing samples respectively,were obtained for intact peppers using the diode-array spectrometer. CONCLUSION: The results obtained confirmed that NIRS technology may be used to provide swift, non-destructive preliminary screening for pesticide residues; suspect samples may then be analysed by other confirmatory analytical methods. Copyright © 2010 Society of Chemical Industry [source] Within-plant distribution and infestation pattern of the B- and Q-biotypes of the whitefly, Bemisia tabaci, on tomato and pepperENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, Issue 2-3 2002M. Muñiz First page of article [source] Interspecific and intraspecific differences in two Liriomyza leafminer species in CaliforniaENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, Issue 2 2002Stuart R. Reitz Abstract In recent years, the pest status of Liriomyza trifolii (Burgess) and L. huidobrensis (Blanchard) (Diptera: Agromyzidae) has changed in California, as well as other areas of the world. In California, L. huidobrensis has become the predominant Liriomyza species in valleys along the central coast, while L. trifolii remains the predominant species in southern California. To investigate possible reasons for this change in status, differences in host plant use and reproductive success of intraspecific populations were examined for Liriomyza trifolii and L. huidobrensis from both central and southern California. The southern L. trifolii fed, oviposited and reproduced successfully on all five hosts tested, but the central population fed significantly less on all hosts and was restricted to reproducing on pepper only. With the exception of pepper, southern L. trifolii had significantly greater larval survival on all hosts than central L. trifolii. In contrast, the central L. huidobrensis population had greater reproductive success than the southern population of that species on all hosts plants tested. However, pepper was not a suitable host for either L. huidobrensis population. Both species showed positive assortative mating, with homotypic mating occurring more frequently than heterotypic mating; however, the difference between L. trifolii populations was much more pronounced than between L. huidobrensis populations. These data indicate that central and southern California populations of each species are distinct biotypes. Furthermore when coupled with previous genetic data, our results suggest the possible existence of cryptic species within L. trifolii. [source] Genetic variation in Myzus persicae populations associated with host-plant and life cycle categoryENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, Issue 3 2001Kiriaki Zitoudi Abstract Random amplified polymorphic DNA (RAPD) analysis was applied on 96 clones of Myzus persicae (Sulzer) (Homoptera: Aphididae) representing seven populations collected from different host-plants and regions of Greece. Ten decamer random primers were used to evaluate genetic variation among the examined samples. Despite the variability found between clones, no specific RAPD marker was detected to discriminate the different populations. A significant finding was that aphids from peach and pepper, which were collected far away from tobacco-growing regions, especially those from peach, showed genetic divergence from the tobacco-feeding clones. Moreover, data analysis revealed a significant genetic divergence between holocyclic and anholocyclic populations from tobacco. Lastly, holocyclic clones showed higher level of estimated heterozygosity than the nonholocyclic (anholocyclic, androcyclic and intermediate) ones. [source] The role of cysteine and cysteine,S conjugates as odour precursors in the flavour and fragrance industry ,FLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2008Christian Starkenmann Abstract Volatile sulphur compounds are important odorants in the flavour and fragrance industries. Recent developments in the field have reinvigorated sulphur compound research, particularly with regard to the precursor compounds of volatile thiols. The present review concentrates on the role of cysteine and cysteine,S conjugates as precursor compounds for a variety of aromas and examines the chemical and enzymatic pathways of degradation and biotransformation. Cysteine is an important source of sulphur in flavour chemistry and may be degraded into hydrogen sulphide, which can further participate in other reactions. Direct reactions of cysteine and the pathways particular to various flavours and fragrances are discussed, with an emphasis on the precursor compounds cysteine,S conjugates. The importance of cysteine precursors in plants, including onion, wine, passion fruit, bitter orange, asparagus and bell pepper and the formation of natural scents in cats and humans are discussed. Copyright © 2008 John Wiley & Sons, Ltd. [source] Homocapsaicin: nomenclature, indexing and identificationFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2007Robert Q. Thompson Abstract The complete literature of homocapsaicin, one of the spicy principals of chilli pepper (Capsicum spp.), is reviewed and analysed. Name, structure, and topic searches in Chemical Abstracts and other relevant databases, conducted in September 2006, found 74 references to the homocapsaicin isomers. Nearly all resulted from searches on homocapsaicin or homocapsaicin I or 7-decenamide, N -[(4-hydroxy-3-methoxyphenyl)methyl]-9-methyl, (7E)-, names treated, unfortunately, as synonyms by Chemical Abstracts. A mere nine citations were linked to the 6-ene homocapsaicin isomers. Of the 74 citations, 28 did not refer to a specific homocapsaicin isomer and another 27 provided no evidence for their particular structural assignments. Consequently, the name ,homocapsaicin isomer', meaning a homocapsaicin isomer with unspecified positions of the double bond and methyl group along the acyl chain, would be a more accurate indexing term for the majority (74%) of the literature. Only nine journal articles described analytical studies with convincing evidence for the existence of specific homocapsaicin isomers. These studies found (E)-6-ene-8-methyl homocapsaicin and (E)-6-ene-9-methyl homocapsaicin, but not the (E)-7-ene-9-methyl isomer, in chilli peppers. The need, relevant to all the capsaicinoids, for new nomenclature, better indexing, more accurate identification of isomers, and available chemical standards is presented, and suggestions for improvements are made. Copyright © 2007 John Wiley & Sons, Ltd. [source] Roles of JNK-1 and p38 in selective induction of apoptosis by capsaicin in ras -transformed human breast epithelial cellsINTERNATIONAL JOURNAL OF CANCER, Issue 4 2003Hye-Jung Kang Abstract Efforts have been made to develop a chemoprevention strategy that selectively triggers apoptosis in malignant cancer cells. Previous studies showed that capsaicin, the major pungent ingredient of red pepper, had differential effect between normal and transformed cells. As an approach to unveil the molecular mechanism by which capsaicin selectively induces apoptosis in transformed cells, we investigated the effect of capsaicin in nontransformed and ras -transformed cells of a common origin: parental (MCF10A) and H- ras -transformed (H- ras MCF10A) human breast epithelial cells. Here, we show that capsaicin selectively induces apoptosis in H- ras -transformed cells but not in their normal cell counterparts. The capsaicin-induced apoptosis, which is dependent on ras transformation, involves the activity of DEVDase (caspase-3 like). In H - ras MCF10A cells, capsaicin treatment markedly activated c-Jun N-terminal protein kinase (JNK)-1 and p38 matigen-activated protein kinase (MAPK) while it deactivated extracellular signal-regulated protein kinases (ERKs). The use of kinase inhibitors and overexpression of dominant-negative forms of MAPKs demonstrated a role of JNK-1 and p38, but not that of ERKs, in apoptosis induced by capsaicin in H- ras -transformed MCF10A cells. Based on the present study, we propose that capsaicin selectively induces apoptosis through modulation of ras -downstream signaling molecules in ras -activated MCF10A cells. Taken in conjunction with the fact that uncontrolled ras activation is probably the most common genetic defect in human cancer cells, our finding may be critical to the chemopreventive potential of capsaicin and for developing a strategy to induce tumor cell-specific apoptosis. © 2002 Wiley-Liss, Inc. [source] Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extractsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2008Ki Hyeon Sim Summary In this study, we examined the antioxidant activities of red pepper (Capsicum annuum, L.) pericarp and red pepper seed extracts. The extracts were evaluated by various antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, superoxide anion radical scavenging, hydroxyl radical scavenging, [2,2,-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)] (ABTS) radical scavenging, ferrous chelating activity, superoxide dismutase (SOD) activity and reducing power, along with the determination of total phenolic and flavonoid contents. All the extracts showed strong antioxidant activity by the testing methods. The red pepper pericarp extract exhibited strong ferrous chelating activity and high scavenging activity against free radicals, including both the hydroxyl and DPPH radicals, but it exhibited weaker scavenging activity for the superoxide anion radical and for SOD. In contrast, the red pepper seed extract exhibited strong SOD activity and high scavenging activity against the superoxide anion radical, but showed weaker ferrous chelating activity, hydroxyl radical scavenging, and DPPH radical scavenging. We observed that the reducing power level and ABTS radical scavenging activity of the red pepper seed were higher than those of the red pepper pericarp at the highest tested concentration. Most of the test results for the red pepper seed and red pepper pericarp extracts increased markedly with increasing concentration; however, the metal chelating, SOD and ABTS radical scavenging activities did not increase with the concentration. Highest total phenolic and flavonoid contents were obtained from the red pepper pericarp extracts. Overall, the red pepper seed and red pepper pericarp extracts were highly effective for the antioxidant properties assayed, with the exceptions of ferrous chelating activity, hydroxyl radical scavenging and SOD activity. [source] Brackish water subirrigation for vegetables,IRRIGATION AND DRAINAGE, Issue 2 2003R. M. Patel eaux saumâtres; irrigation souterraine; poivron vert; pommes de terre Abstract As freshwater resources for irrigation are being depleted rapidly, recent emphasis has been on the development of nonconventional water sources: reuse of agricultural drainage water, use of industrial or municipal wastewater, and use of brackish water for irrigation. Experiments conducted in field lysimeters over three seasons sought to investigate the feasibility of using brackish water for growing moderately sensitive crops. Brackish waters, with salinity levels of 1, 5 and 9 dS m,1, were used. In 1993 the effects of a factorial combination of three subirrigation water salinity levels, two water table depths and four NPK fertilizer combinations on salt buildup in an initially nonsaline soil and on green pepper (Capsicum annuum L.) performance were assessed. A gradual increase in soil solution salinity (ECsw) from the water table to the soil surface was evident; however, throughout the growing season, the ECsw did not reach a level that could seriously damage the crop. There was no significant difference in pepper yields due to either salinity of subirrigation water or water table depth. In 1994, two potato (Solanum tuberosum L.) cultivars were grown in the soil, which was salinized with 3.5 dS m,1 water before planting tubers. The salt buildup pattern was similar to that observed in 1993; however, the ECsw levels were higher in 1994 due to the higher initial soil salinity. Moreover, a decrease in ECsw was observed near the water table in lysimeters subirrigated with 1 dS m,1 water. For both cultivars, no significant difference in tuber yield was observed due to either water table depth or subirrigation water salinity. In 1995, three potato cultivars were grown in a nonsaline soil as well as a soil presalinized with 2 dS m,1 water. In the topsoil layer, higher rate of increase in ECsw was observed in the saline soil compared to the nonsaline soil. No significant difference in total tuber yield was observed due to either the initial soil salinity levels or subirrigation water salinity levels. Brackish water with salinity levels of up to 9 dS m,1, when applied through subirrigation, could be used to successfully produce green peppers and potatoes under semiarid to arid conditions. Copyright © 2002 John Wiley & Sons, Ltd. RÉSUMÉ Comme les ressources en eau douce utilisées poor l'irrigation s'épuisent rapidement, les récentes recherches tentent de mettre l'emphase sur le développement de sources d'eau non-conventionnelles: la réutilisation de l'eau de drainage agricole, l'utilisation des eaux usées municipales et des eaux saumâtres pour l'irrigation des cultures. Lors de pénuries d'eau douce les eaux saumâtres ont été utilisées pour l'irrigation souterraine de maïs, mais la salinité de la couche supérieur du sol a été réduite en raison de la pluie. Dans les régions arides et semi-arides cette méthode s'est limitée à quelques essais seulement. En raison des quantités limitées d'eau de bonne qualité, on ne peut irriguer de vastes étendues agricoles en régions arides. Or, si l'utilisation des eaux saumâtres s'avérait un succès il serait possible d'améliorer les rendements agricoles. Il est donc nécessaire d'évaluer l'utilisation des eaux saumâtres dans les systèmes d'irrigation souterrains en milieu aride. Des expériences en lysimètres au cours de trois saisons, dans le but d'étudier la faisabilité d'utiliser des eaux saumâtres pour l'irrigation souterraine de cultures moyennement sensibles, furent entreprises en 1993 et 1994. Des eaux saumâtres avec des niveaux de salinité de 1, 5 et 9 dS m,1, furent utilisés. En 1993, les effets d'une combinaison factorielle de trois niveaux de salinité, deux profondeurs de nappe phréatique et quatre combinaisons de fertilisation NPK ont servi à évaluer l'accumulation de sel dans un sol initialement non-salin où le poivron vert (Capsicum annuum L.) a été cultivé. Une augmentation graduelle de la salinité de la solution du sol, de la nappe d'eau souterraine jusqu'à la surface, fut évidente. Bien que durant la saison de croissance, la conductivité électrique de la solution du sol (ECsw) n'ait pas atteint un niveau qui aurait pu endommager sérieusement la culture. Ni les différents niveaux de salinité ni la profondeur de la nappe d'eau souterraine n'ont affecté de façon significative les rendements de poivrons. En 1994, deux cultivars de pommes de terre (Solanum tuberosum L.) furent cultivés dans un sol rendu salin, après avoir été irrigué avec une eau d'un niveau de salinité de 3.5 dS m,1, préalablement à la plantation des tubercules. L'accumulation de sel suivit une tendance semblable à celle observée en 1993. Cependant, les niveaux de ECsw enregistrés en 1994 furent plus élevés en raison du taux de salinité initial plus élevé. De plus, une baisse de ECsw fut observée près de la nappe d'eau souterraine dans les lysimètres irrigués avec une eau d'un niveau de salinité de 1 dS m,1. Ni les différents niveaux de salinité ni la profondeur de la nappe d'eau souterraine n'ont affecté de façon significative le rendement de pommes de terre de chacun des cultivars. En 1995, trois cultivars de pommes de terre ont été cultivés dans un soil non salin ainsi que dans un sol rendu salin au moyen d'une eau avec une conductivité électrique de 2 dS m,1. Dans la couche supérieure du sol, un plus important taux d'augmentation de conductivité électrique a été observé dans le sol salin que dans le sol non salin. Il n'y a pas eu de différence significative observée en raison des taux initiaux de salinité ou encore en raison des taux de salinité de l'eau dans le système d'irrigation souterrain. Cette étude suggère que les eaux saumâtres d'un niveau de salinité jusqu'à 9 dS m,1 pourraient être utilisées dans les systèmes d'irrigation souterrains pour la culture du poivron vert et de la pomme de terre en régions semi-arides et arides. Copyright © 2002 John Wiley & Sons, Ltd. [source] Poor host plant quality causes omnivore to consume predator eggsJOURNAL OF ANIMAL ECOLOGY, Issue 3 2003Arne Janssen Summary 1Omnivorous arthropods are known to change their diet when host plant quality is low. Consequently, it has been suggested that decreased plant quality has a twofold negative effect on herbivore populations: (1) a decrease in growth rate of herbivores; (2) omnivores include more herbivores in their diet. We hypothesized that decreased host plant quality may also cause omnivores to feed on predators, including their own enemies. 2We tested this hypothesis, using the omnivorous western flower thrips. This species is known to feed on many plant species, but also on the eggs of another herbivore, the two-spotted spider mite. Previous research has shown that a decrease in plant quality leads to increased feeding on spider mite eggs by western flower thrips. Western flower thrips also kill the eggs of various predatory mites, including those of the specialist predator of spider mites and those of a predatory mite that attacks western flower thrips itself. 3In this paper we investigate whether thrips larvae kill predator eggs to feed on them and whether this predation depends on host plant quality. 4Larval survival as well as developmental rate increased when plant tissue of low quality (sweet pepper) was supplemented with eggs of two predatory mite species or when it was supplemented with pollen, a high-quality food type. 5Supplementing high quality leaf tissue (cucumber) with predator eggs did not lead to increased survival and developmental rate. Thrips larvae fed significantly less on predatory mite eggs when pollen was available. 6Thus, thrips larvae indeed feed on predator eggs, including those of their predator, and they feed more on predator eggs when host plants are of low quality. [source] Functional response of Picromerus bidens: effects of host plantJOURNAL OF APPLIED ENTOMOLOGY, Issue 3 2007K. Mahdian Abstract:, The influence of three solanaceous plants (tomato, sweet pepper and eggplant) on the functional response of the predatory bug Picromerus bidens to densities of fourth-instar larvae of the beet armyworm Spodoptera exigua was assessed. Logistic regression indicated a type II functional response on all host plants. Over all prey densities, P. bidens killed significantly fewer fourth instars of S. exigua on tomato than on sweet pepper or eggplant (1.96 ± 0.17 vs. 4.37 ± 0.19 and 3.90 ± 0.15 larvae per predator per 24 h respectively). A higher theoretical maximum predation rate was estimated on sweet pepper (11.1 prey larvae per day) and eggplant (7.4) than on tomato (5.4). The mean number of prey killed per day by P. bidens females ranged from 0.78 at a density of one prey on tomato to 8.45 at a density of 24 prey on sweet pepper. The data indicated that the estimates of handling time (Th) and attack rate (a) were highly affected by host plant. Based on asymptotic 95% confidence intervals, a lower attack coefficient was found on tomato (0.02 h,1) than on sweet pepper or eggplant (0.07 and 0.11 h,1 respectively). On the other hand, handling times were significantly longer on tomato (4.42 h) and eggplant (3.23 h) than on sweet pepper (2.15 h). This laboratory study suggests that plant characteristics influence the ability of P. bidens to respond to changes in prey density. [source] Functional, genetic and chemical characterization of biosurfactants produced by plant growth-promoting Pseudomonas putida 267JOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2009Marco Kruijt Abstract Aims:, Plant growth-promoting Pseudomonas putida strain 267, originally isolated from the rhizosphere of black pepper, produces biosurfactants that cause lysis of zoospores of the oomycete pathogen Phytophthora capsici. The biosurfactants were characterized, the biosynthesis gene(s) partially identified, and their role in control of Phytophthora damping-off of cucumber evaluated. Methods and Results:, The biosurfactants were shown to lyse zoospores of Phy. capsici and inhibit growth of the fungal pathogens Botrytis cinerea and Rhizoctonia solani. In vitro assays further showed that the biosurfactants of strain 267 are essential in swarming motility and biofilm formation. In spite of the zoosporicidal activity, the biosurfactants did not play a significant role in control of Phytophthora damping-off of cucumber, since both wild type strain 267 and its biosurfactant-deficient mutant were equally effective, and addition of the biosurfactants did not provide control. Genetic characterization revealed that surfactant biosynthesis in strain 267 is governed by homologues of PsoA and PsoB, two nonribosomal peptide synthetases involved in production of the cyclic lipopeptides (CLPs) putisolvin I and II. The structural relatedness of the biosurfactants of strain 267 to putisolvins I and II was supported by LC-MS and MS-MS analyses. Conclusions:, The biosurfactants produced by Ps. putida 267 were identified as putisolvin-like CLPs; they are essential in swarming motility and biofilm formation, and have zoosporicidal and antifungal activities. Strain 267 provides excellent biocontrol activity against Phytophthora damping-off of cucumber, but the lipopeptide surfactants are not involved in disease suppression. Significance and Impact of the Study:,Pseudomonas putida 267 suppresses Phy. capsici damping-off of cucumber and provides a potential supplementary strategy to control this economically important oomycete pathogen. The putisolvin-like biosurfactants exhibit zoosporicidal and antifungal activities, yet they do not contribute to biocontrol of Phy. capsici and colonization of cucumber roots by Ps. putida 267. These results suggest that Ps. putida 267 employs other, yet uncharacterized, mechanisms to suppress Phy. capsici. [source] Characterization of ACC deaminase gene in Pseudomonas entomophila strain PS-PJH isolated from the rhizosphere soilJOURNAL OF BASIC MICROBIOLOGY, Issue 2 2010Seralathan Kamala-Kannan Abstract The enzyme 1-aminocyclopropane-1-carboxylate (ACC) deaminase cleaves the ethylene precursor ACC into ,-ketobutyrate and ammonia. The decreased level of ethylene allows the plant to be more resistant to a wide environmental stress including plant pathogens. In the present study, we characterized the ACC deaminase activity of a Pseudomonas entomophila strain PS-PJH isolated from the red pepper rhizosphere region of red pepper grown at Jinan, Korea. The isolate produced 23.8 ± 0.4 ,mol of ,-ketobutyrate/mg of protein/h during ACC deamination under in vitro conditions. Polymerase chain reaction for acdS gene showed that the isolated P. entomophila strain PS-PJH carry sequences similar to the known acdS genes. Results of the multiple sequence alignment revealed >99% identity (nucleotide and amino acid) with acdS gene of Pseudomonas putida strains AM15 and UW4. The isolated bacteria promoted 43.3 and 34.1% of growth in Raphanus sativus and Lactuca sativa plants, respectively. Based on the 16S,23S internal transcribed spacer region sequences, the isolate was identified as P. entomophila. To the best of our knowledge this is the first study to report the acdS gene in P. entomophila. (© 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] | |||||||||||||||||||