Peppers : harvesting methods, antioxidant properties and health effects

164 Pages·2016·4.72 MB·English

by  coll.

FOOD AND BEVERAGE CONSUMPTION AND HEALTH

P
EPPERS

H M ,
ARVESTING ETHODS
A P
NTIOXIDANT ROPERTIES
AND HEALTH EFFECTS
F B C
OOD AND EVERAGE ONSUMPTION
H
AND EALTH

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FOOD AND BEVERAGE CONSUMPTION AND HEALTH

P
EPPERS

H M ,
ARVESTING ETHODS
A P
NTIOXIDANT ROPERTIES
H E
AND EALTH FFECTS

BEATRICE DAWSON
EDITOR

New York
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ISBN:(cid:3)(cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:27)(cid:23)(cid:16)(cid:27)(cid:24)(cid:26)(cid:16)(cid:21)(cid:3)(cid:11)(cid:72)(cid:37)(cid:82)(cid:82)(cid:78)(cid:12)
Library of Congress Control Number: 2016933382

Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 Pre and Postharvest Treatments Affecting Bell
Pepper Antioxidant Activity 1
Zoran S. Ilić and Elazar Fallik
Chapter 2 EPR and 9 GHz EPR Imaging of Paramagnetic
Species in Pepper Seeds 41
Kouichi Nakagawa, Boris Epel and Hideyuki Hara
Chapter 3 Drying Peppers: Technology and Properties 55
Raquel de Pinho Ferreira Guiné
Chapter 4 Antioxidant Properties and Healthy Effects of
Peppers 97
S. F. Zanini, M. C. Pina-Pérez, M. Sanz-Puig,
D. Rodrigo and A. Martínez
Chapter 5 Phytochemicals-Rich Food, Human Health and Food
Processing: The Case of Pepper (Capsicum Species) 125
Monica Rosa Loizzo, Seyed Mohammad Nabavi,
Marco Bonesi, Francesco Menichini and
Rosa Tundis
Index 145

PREFACE

The pepper fruit is commonly consumed as fresh fruit. In addition, the
fruit is used in food industry and in manufacture processing, either fermented
or concentrated. The pepper fruit is a rich source of bioactive compounds with
antioxidant properties to which highly desirable medicinal properties and
health benefits have been attributed. The stability and concentration of these
bioactive compounds are affected by preharvest factors such as cultivar,
cultivation methods and fertilisation, grafting, shading, stage of maturity, and
postharvest factors such as prestorage treatments, temperature management
and packaging. Chapter One of this book discusses in detail the preharvest and
postharvest factors influencing the functional properties of pepper fruit.
Chapter Two reviews electron paramagnetic resonance imaging of
paramagnetic species in pepper seeds. Chapter Three studies the technology
and properties of drying peppers after harvesting. Chapter Four presents the
potential use of peppers for therapeutic management besides its use as a food
additive in various spicy cuisines. Chapter Five provides an overview of recent
research on the chemical profile, health properties, and processing of peppers.
Chapter 1 - The pepper fruit is commonly consumed as fresh fruit. In
addition, the fruit is used in food industry and in manufacture processing,
either fermented or concentrated. The pepper fruit is a rich source of bioactive
compounds with antioxidant properties to which highly desirable medicinal
properties and health benefits have been attributed. The stability and
concentration of these bioactive compounds are affected by preharvest factors
such as cultivar, cultivation methods and fertilisation, grafting, shading, stage
of maturity, and postharvest factors such as prestorage treatments (short hot
water rinsing and brushing treatments applied either individually or in
combination with other means), temperature management and packaging. This
viii Beatrice Dawson
review discusses in detail the preharvest and postharvest factors influencing
the functional properties of pepper fruit.
Chapter 2 - Noninvasive 9 GHz electron paramagnetic resonance (EPR)
imaging and continuous wave (CW) EPR were used to investigate the
locations of paramagnetic species in black pepper seeds without irradiation.
Commercially available black pepper seeds were measured. The authors
observed signatures from three different radical species, which were assigned
to stable organic radicals, Fe3+, and Mn2+ complexes. In addition, no EPR
spectral change in the seed was observed after it was submerged in distilled
H O for 1 h. The EPR and EPR imaging results suggested that the
2
paramagnetic species were mostly located at the seed surface. Fewer radicals
were found inside the seed. Thus, pepper seeds contain persistent radicals as
well as paramagnetic species. The persistent radicals were located on the
surface region of the pepper seed. CW EPR and 9 GHz EPR imaging were
useful for the determination of the spatial distribution of paramagnetic species
in various seeds.
Chapter 3 - The peppers can be very diverse, from sweet to hot peppers,
varying in shape, in colour, in properties and usages. While some are eaten in
the fresh state, many of them undergo a drying process to be preserved for a
longer time and to increase availability and convenience. Hence, after
harvesting, in many cases a drying operation is involved, and the present
chapter aims to address this operation, of pivotal importance.
In ancient times, the drying of foods in general and peppers in particular
was done by exposure to the solar radiation. However, despite its cheapness
and easiness, this process involved many drawbacks, like long drying times,
probability of adverse atmospheric conditions and contaminations of the
product. Hence, nowadays its usage is reduced. The most popular industrial
drying method is the hot air convective drying. However, the high
temperatures to which the product is exposed can cause changes in the
composition and nutritional value as well as in the physical properties or
organoleptic quality of the products. Other alternative methods can be used,
but sometimes they are more expensive or more time consuming, such as is the
case of freeze drying. Still, this last also has visible advantages from the
quality point of view, minimizing the changes in texture, colour, flavour or
nutrients.
The knowledge of adequate drying operating conditions allows the
optimization of the product characteristics, and hence to know the drying
kinetics or the isotherms is fundamental to properly design the most adequate
Preface ix
drying processes, and therefore preserve the organoleptic characteristics as
well as the bioactive compounds present.
Chapter 4 - The peppers are used to spice up dishes and make it more
appealing to the eye and to the palate by get more flavor, aroma, taste, color
and spiciness, and can also act as food preservation, to treat health disorders
and to prevent diseases. From the time of Hippocrates peppers has been used
as a medicine and condiment. Frequently used in culinary, Brazilian pepper
has therapeutic properties. The mature red berries of Brazilian pepper
resemble the red berries of black pepper (Piper nigrum), but is not a true
pepper. Therefore, there is wide spectrum of peppers varieties, rich in
phytochemicals, with recognized source of pharmaceutical agents and as a
food additive in various spicy cuisines. The most popular genus of peppers is
Piper and Capsicum. Currently, there are more than 150 varieties of
Capsicum, derived from domesticated species and about 40 wild species,
which are used at crossings to make them more resistant cash crops to pests
and diseases. Among the wild varieties, only five have been domesticated as
Capsicum spp. L. are Capsicum annuum, Capsicum baccatum, Capsicum
chinense, Capsicum frutescens, and Capsicum pubescens where the first three
are the ones that have gained economic importance. The health benefits of the
Capsicum genus include relief from cancer, menopausal problems, low risk of
cardiovascular disease and diabetes. Further, it has anti-inflammatory,
antimicrobial, immunomodulatory, anti-carcinogenic, analgesic properties and
may also provide relief in pain related to rheumatoid arthritis. It has been
described that the bioactive compounds implicated in the potential of peppers
are polyphenols, vitamin C, carotenoids, and capsaicinoids. Concerning
nutritional value is a source of vitamins, especially A and C and to have even
more minerals which are essential for the perfect functioning of the body. In
conclusion, the aim of this chapter was to present the potential use of peppers
for therapeutic management besides its use as a food additive in various spicy
cuisines.
Chapter 5 - Epidemiological studies and associated meta-analyses suggest
that long term consumption of diets rich in spice offers protection against
development of cancers, cardiovascular diseases, diabetes, osteoporosis, and
neurodegenerative diseases. The genus Capsicum (pepper fruits) includes a
large number of wild and cultivated species. Peppers, one of the most
consumed spices worldwide, are an excellent source of health-related
compounds including carotenoids, capsaicinoids, phenols, tocopherols, and
vitamin C. Pepper fruits are used fresh and/or cooked and also for medicinal
purposes. An overview of recent research on the chemical profile, health