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Marc Hendrickx - One of the best experts on this subject based on the ideXlab platform.
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Carotenoid profile and basic structural indicators of native Peruvian chili Peppers
European Food Research and Technology, 2019Co-Authors: Eduardo Morales-soriano, Agnese Panozzo, Roberto Ugas, Tara Grauwet, Ann Van Loey, Marc HendrickxAbstract:The cognition of original qualitative attributes of native Peruvian chili Peppers elucidate their potential industrial exploitation. There is a lack of scientific information about chili pepper physicochemical and nutritional attributes, that hampers their immediate industrial use. Therefore, the aim of the present study was to characterize twenty Peruvian chili pepper landraces in terms of structural and nutritional properties. In particular, the Bostwick consistency index of chili purées, dry matter, dietary fibers and pectin content were determined. In addition, the color and carotenoid profile of each landrace were studied. A wide range of consistency and stability were found, and partially explained by the dry matter, dietary fiber and pectin content. C. annuum landraces displayed the highest dry matter and fiber content. Moreover, different carotenoid profiles were observed, being β-carotene the most abundant in almost all the samples. Capsanthin was present only in red landraces, while yellow ones had low total carotenoid content. High Retinol Activity Equivalent levels were determined for red Peppers, while high insoluble dietary fiber level was found in all the samples. Cluster analysis, including all the chili pepper attributes, showed no relation between taxonomical classification and chili Peppers structural, sensorial, and nutritional characteristics. Unique features of studied chili pepper landraces presented in this work should be considered during their industrial processing. In this context, these results might be considered a starting point for processing design and for the proper valorization of this raw material.
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Carotenoid profile and basic structural indicators of native Peruvian chili Peppers
European Food Research and Technology, 2018Co-Authors: Eduardo Morales-soriano, Agnese Panozzo, Roberto Ugas, Tara Grauwet, Ann Van Loey, Marc HendrickxAbstract:The cognition of original qualitative attributes of native Peruvian chili Peppers elucidate their potential industrial exploitation. There is a lack of scientific information about chili pepper physicochemical and nutritional attributes, that hampers their immediate industrial use. Therefore, the aim of the present study was to characterize twenty Peruvian chili pepper landraces in terms of structural and nutritional properties. In particular, the Bostwick consistency index of chili purees, dry matter, dietary fibers and pectin content were determined. In addition, the color and carotenoid profile of each landrace were studied. A wide range of consistency and stability were found, and partially explained by the dry matter, dietary fiber and pectin content. C. annuum landraces displayed the highest dry matter and fiber content. Moreover, different carotenoid profiles were observed, being β-carotene the most abundant in almost all the samples. Capsanthin was present only in red landraces, while yellow ones had low total carotenoid content. High Retinol Activity Equivalent levels were determined for red Peppers, while high insoluble dietary fiber level was found in all the samples. Cluster analysis, including all the chili pepper attributes, showed no relation between taxonomical classification and chili Peppers structural, sensorial, and nutritional characteristics. Unique features of studied chili pepper landraces presented in this work should be considered during their industrial processing. In this context, these results might be considered a starting point for processing design and for the proper valorization of this raw material.
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effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits capsicum annuum l
Food Chemistry, 2008Co-Authors: Sonia Marilia Castro, Jorge A Saraiva, Jose A Lopesdasilva, Ivonne Delgadillo, Ann Van Loey, Chantal Smout, Marc HendrickxAbstract:Abstract The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 °C, 80 °C and 98 °C (1 and 2.5 min), on sweet green and red bell Peppers was compared. Pressure treated Peppers showed a lower reduction on soluble protein and ascorbic acid contents. Red Peppers presented even an increased content of ascorbic acid (15–20%), compared to the untreated Peppers. Peroxidase and pectin methylesterase (whose activity was only quantifiable in green Peppers) showed a higher stability to pressure treatments, particularly the latter enzyme, while polyphenol oxidase was inactivated to the same final level by the thermal blanching and pressure treatments. Pressure treatments resulted in comparable (in green pepper) to higher (in red pepper) microbial loads compared to blanching. Pressure treated green and red Peppers presented similar to better firmness before and after tunnel freezing at −30 °C, compared to thermally blanched Peppers, particularly those blanched at 98 °C. The results indicated that pressure treatments of 100 and 200 MPa can be used to produce frozen Peppers with similar to better nutritional (soluble protein and ascorbic acid) and texture (firmness) characteristics, comparable activity of polyphenol oxidase and higher activity of pectin methylesterase, while pressure treated Peppers show a higher level of peroxidase activity. It would be interesting to use higher pressures in future studies, as an attempt to cause a higher reduction on microbial load and on enzymatic activity.
Hee Jin Jeong - One of the best experts on this subject based on the ideXlab platform.
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genome sequence of the hot pepper provides insights into the evolution of pungency in capsicum species
Nature Genetics, 2014Co-Authors: Minkyu Park, Seonin Yeom, Kyeongchae Cheong, Kyongyong Jung, Yeong Deuk Jo, Hee-bum Yang, Byoungcheorl Kang, Sang Keun Oh, Jaeyoung Choi, Hee Jin JeongAbstract:Doil Choi and colleagues report the genome sequence of the hot pepper, Capsicum annuum, as well as the resequencing of two cultivated Peppers and a wild species, Capsicum chinense. Comparative genomic analysis across Solanaceae provides insights into genome expansion, pungency, ripening and disease resistance in hot Peppers.
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Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species
Nature Genetics, 2014Co-Authors: Minkyu Park, Seonin Yeom, Kyeongchae Cheong, Kyongyong Jung, Yeong Deuk Jo, Hee-bum Yang, Byoungcheorl Kang, Sang Keun Oh, Jaeyoung Choi, Hee Jin JeongAbstract: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. Doil Choi and colleagues report the genome sequence of the hot pepper, Capsicum annuum , as well as the resequencing of two cultivated Peppers and a wild species, Capsicum chinense . Comparative genomic analysis across Solanaceae provides insights into genome expansion, pungency, ripening and disease resistance in hot Peppers.
Witoon Prinyawiwatkul - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activities of different colored sweet bell Peppers capsicum annuum l
Journal of Food Science, 2007Co-Authors: Zhimin Xu, C T Wu, Marlene E Janes, Witoon Prinyawiwatkul, Hong Kyoon NoAbstract:ABSTRACT: Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell Peppers (Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red Peppers determined by the Folin-Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 μmol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored Peppers, red pepper contained a higher level of β-carotene (5.4 μg/g), capsanthin (8.0 μg/g), quercetin (34.0 μg/g), and luteolin (11.0 μg/g). The yellow pepper had the lowest β-carotene content (0.2 μg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 μg/g). The free radical scavenging abilities of Peppers determined by the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 μmol Trolox equivalent/g) but not significantly different from the other 3 Peppers. All 4 colored Peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 Peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 Peppers.
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antioxidant activities of different colored sweet bell Peppers capsicum annuum l
Journal of Food Science, 2007Co-Authors: T Sun, Marlene E Janes, Witoon PrinyawiwatkulAbstract:Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell Peppers (Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red Peppers determined by the Folin-Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 micromol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored Peppers, red pepper contained a higher level of beta-carotene (5.4 microg/g), capsanthin (8.0 microg/g), quercetin (34.0 microg/g), and luteolin (11.0 microg/g). The yellow pepper had the lowest beta-carotene content (0.2 microg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 microg/g). The free radical scavenging abilities of Peppers determined by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 micromol Trolox equivalent/g) but not significantly different from the other 3 Peppers. All 4 colored Peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 Peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 Peppers.
Kyunghee Peak - One of the best experts on this subject based on the ideXlab platform.
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the potential use of a viral coat protein gene as a transgene screening marker and multiple virus resistance of pepper plants coexpressing coat proteins of cucumber mosaic virus and tomato mosaic virus
Transgenic Research, 2002Co-Authors: Ryoung Shin, Jungheon Han, Gilje Lee, Kyunghee PeakAbstract:Transgenic pepper plants coexpressing coat proteins (CPs) of cucumber mosaic virus (CMV-Kor) and tomato mosaic virus (ToMV) were produced by Agrobacterium-mediated transformation. To facilitate selection for positive transformants in transgenic Peppers carrying an L gene, we developed a simple and effective screening procedure using hypersensitive response upon ToMV challenge inoculation. In this procedure, positive transformants could be clearly differentiated from the nontransformed plants. Transgenic pepper plants expressing the CP genes of both viruses were tested for resistance against CMV-Kor and pepper mild mottle virus (PMMV). In most transgenic plants, viral propagation was substantially retarded when compared to the nontransgenic plants. These experiments demonstrate that our transgenic pepper plants might be a useful marker system for the transgene screening and useful for classical breeding programs of developing virus resistant hot pepper plants.
Byoungcheorl Kang - One of the best experts on this subject based on the ideXlab platform.
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genome sequence of the hot pepper provides insights into the evolution of pungency in capsicum species
Nature Genetics, 2014Co-Authors: Minkyu Park, Seonin Yeom, Kyeongchae Cheong, Kyongyong Jung, Yeong Deuk Jo, Hee-bum Yang, Byoungcheorl Kang, Sang Keun Oh, Jaeyoung Choi, Hee Jin JeongAbstract:Doil Choi and colleagues report the genome sequence of the hot pepper, Capsicum annuum, as well as the resequencing of two cultivated Peppers and a wild species, Capsicum chinense. Comparative genomic analysis across Solanaceae provides insights into genome expansion, pungency, ripening and disease resistance in hot Peppers.
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Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species
Nature Genetics, 2014Co-Authors: Minkyu Park, Seonin Yeom, Kyeongchae Cheong, Kyongyong Jung, Yeong Deuk Jo, Hee-bum Yang, Byoungcheorl Kang, Sang Keun Oh, Jaeyoung Choi, Hee Jin JeongAbstract: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. Doil Choi and colleagues report the genome sequence of the hot pepper, Capsicum annuum , as well as the resequencing of two cultivated Peppers and a wild species, Capsicum chinense . Comparative genomic analysis across Solanaceae provides insights into genome expansion, pungency, ripening and disease resistance in hot Peppers.
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Genetics, Genomics and Breeding of Peppers and Eggplants - Genetics, genomics and breeding of Peppers and eggplants
2013Co-Authors: Byoungcheorl Kang, Chittaranjan KoleAbstract:Basic Information on Pepper Economic Importance Pepper Consumption and Applications Nutritional Value of Peppers Capsaicinoids and Pungency Evolution and Domestication of Capsicum Botanical Features References Classical Genetics and Traditional Breeding in Peppers Germplasm Conventional Breeding and Major Breeding Objectives Traits, Classical Genetics, and Molecular Markers Other Techniques Used in Pepper Breeding References Molecular Linkage Maps of Capsicum Early Mapping Studies Evolution of Marker Types Types of Mapping Populations Integrated Maps Comparative Maps Future Perspectives References Candidate Gene Approaches in Capsicum Introduction Map-Based Cloning versus the Candidate Gene Approach Strategies for Compiling Candidate Genes Validation of Candidate Genes in Capsicum Case Studies Future Outlook References Molecular Mapping of Complex Traits in Capsicum Variation in Capsicum What is a Complex Trait? What are Quantitative Trait Loci (QTL)? Quantitative Traits Analyzed in Pepper How do you Analyze QTLs using Modern, Molecular Techniques? Mendelization of QTLs and Marker-Assisted Selection (MAS) Acknowledgements References The Structure of Pepper Genome Introduction Estimated Genome Size of Pepper Available Resources of the Pepper Genome Use of BAC Clones in Marker Development Comparative Analysis of Pepper Genome through Conserved Orthologous Set (COS) Markers Ribosomal Repeat in Pepper Genome Structure of Pepper Genome Effort to Sequence Pepper Whole Genome Future Prospects References Eggplant Economic Importance Nutritional Properties Brief History of the Crop Taxonomy Botanical Description Germplasm Classical Genetics and Traditional Breeding Genetic Engineering Diversity Analysis Molecular Linkage Maps Genomic Resources Future Prospects Acknowledgement References
