Home About us Contact
|
Home About us Contact | ||
|
|
||
Sweet Pepper (sweet + pepper)
Selected AbstractsDevelopment of a multi-mycotoxin liquid chromatography/tandem mass spectrometry method for sweet pepper analysisRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 1 2009Sofie Monbaliu A multi-mycotoxin method was developed for the simultaneous determination of trichothecenes (nivalenol, deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, neosolaniol, fusarenon-X, diacetoxyscirpenol, HT-2 toxin, T-2 toxin), aflatoxins (aflatoxin-B1, aflatoxin-B2, aflatoxin-G1 and aflatoxin-G2), Alternaria toxins (alternariol, alternariol methyl ether and altenuene), fumonisins (fumonisin-B1, fumonisin-B2 and fumonisin-B3), ochratoxin A, zearalenone, beauvericin and sterigmatocystin in sweet pepper. Sweet pepper was extracted with ethyl acetate/formic acid (99:1, v/v). After splitting up the extract, two-thirds of the extract was cleaned up using an aminopropyl column followed by an octadecyl column. The remaining part was cleaned up using a strong anion-exchange column. After recombination of both cleaned parts of the sample extract, the combined solvents were evaporated and the residue was dissolved in mobile phase; 20,µL was injected into the chromatographic system, so only one run was used to separate and detect the mycotoxins in positive electrospray ionization using selected reaction monitoring. The samples were analyzed with a Micromass Quattro Micro triple quadrupole mass spectrometer (Waters, Milford, MA, USA). The mobile phase consisted of variable mixtures of water and methanol, 1% acetic acid and 5,mM ammonium acetate. The limits of detection of the multi-mycotoxin method varied from 0.32,µg.kg,1 to 42.48,µg.kg,1. The multi-mycotoxin liquid chromatography/tandem mass spectrometry (LC/MS/MS) method fulfilled the method performance criteria required by the Commission Regulation (EC) No 401/2006. Sweet peppers inoculated by Fusarium species were analyzed using the developed method. Beauvericin (9,484,µg.kg,1) and fumonisins (fumonisin-B1 up to 4330,µg.kg,1, fumonisin-B2 up to 4900,µg.kg,1, and fumonisin-B3 up to 299,µg.kg,1) were detected. Copyright © 2008 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] Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereJOURNAL OF FOOD SCIENCE, Issue 1 2006Luis Martínez ABSTRACTCapsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O2+ 20% CO2, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2-thiobarbituric acid-reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off-odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off-odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off-odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum). [source] SENSORY CHARACTERIZATION OF VITIS VINIFERA CV. MALBEC WINES FROM SEVEN VITICULTURE REGIONS OF ARGENTINAJOURNAL OF SENSORY STUDIES, Issue 5 2007MARÍA CRISTINA GOLDNER ABSTRACT Fifty-six Malbec wines from seven Argentine viticulture regions (Valles Calchaquíes, Mendoza del Este, Mendoza del Sur, Patagonia, Alto Río Mendoza, Valle de Uco and San Juan), of the 2004 vintage, were evaluated by sensory descriptive analysis using a panel of 10 not-sighted assessors. "Noncommercial" samples were obtained using standardized conditions, not aging and produced with grapes corresponding to each viticulture region. Malbec wines from same regions exhibited particular characteristics. Valles Calchaquíes wines had strong herbal, spicy, sweet pepper aromas and pungency in contrast to San Juan wines that showed fruity, strawberry, honey and citrus aromas. Mendoza del Este and Valle de Uco wines were associated with cooked fruit, raisin, floral and sweetness attributes as opposed to Mendoza del Sur and Patagonia wines which were characterized by sourness, bitterness, persistency and astringency, and not by aroma attributes. Alto Río Mendoza wines were characterized by pungency, sweet pepper and bitterness. PRACTICAL APPLICATIONS Sensory profiling of "non-commercial" Malbec wines developed in this research could be used as a tool to differentiate and classify Argentine Controlled Denominations of Origin (DOC). Wines with DOC have important value in the market and they are original country representative in the world. The results of this study suggest that Malbec wines from some of the regions located in latitudes 31,33° (San Juan, Mendoza del Este and Valle de Uco; Argentina) were associated with the most desired sensory characteristics. Out of these latitudes, wine-making process would have more importance on Malbec wine quality. [source] Development of a multi-mycotoxin liquid chromatography/tandem mass spectrometry method for sweet pepper analysisRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 1 2009Sofie Monbaliu A multi-mycotoxin method was developed for the simultaneous determination of trichothecenes (nivalenol, deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, neosolaniol, fusarenon-X, diacetoxyscirpenol, HT-2 toxin, T-2 toxin), aflatoxins (aflatoxin-B1, aflatoxin-B2, aflatoxin-G1 and aflatoxin-G2), Alternaria toxins (alternariol, alternariol methyl ether and altenuene), fumonisins (fumonisin-B1, fumonisin-B2 and fumonisin-B3), ochratoxin A, zearalenone, beauvericin and sterigmatocystin in sweet pepper. Sweet pepper was extracted with ethyl acetate/formic acid (99:1, v/v). After splitting up the extract, two-thirds of the extract was cleaned up using an aminopropyl column followed by an octadecyl column. The remaining part was cleaned up using a strong anion-exchange column. After recombination of both cleaned parts of the sample extract, the combined solvents were evaporated and the residue was dissolved in mobile phase; 20,µL was injected into the chromatographic system, so only one run was used to separate and detect the mycotoxins in positive electrospray ionization using selected reaction monitoring. The samples were analyzed with a Micromass Quattro Micro triple quadrupole mass spectrometer (Waters, Milford, MA, USA). The mobile phase consisted of variable mixtures of water and methanol, 1% acetic acid and 5,mM ammonium acetate. The limits of detection of the multi-mycotoxin method varied from 0.32,µg.kg,1 to 42.48,µg.kg,1. The multi-mycotoxin liquid chromatography/tandem mass spectrometry (LC/MS/MS) method fulfilled the method performance criteria required by the Commission Regulation (EC) No 401/2006. Sweet peppers inoculated by Fusarium species were analyzed using the developed method. Beauvericin (9,484,µg.kg,1) and fumonisins (fumonisin-B1 up to 4330,µg.kg,1, fumonisin-B2 up to 4900,µg.kg,1, and fumonisin-B3 up to 299,µg.kg,1) were detected. Copyright © 2008 John Wiley & Sons, Ltd. [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] | |||||||||||||