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Biquinho pepper(Capsium chinense):Bioactive compounds,in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage

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Food Bioscience 2022年第3期47卷 512-523页

作者： Bárbara Jardim Mariano Vanessa Sales de Oliveira davy William Hidalgo Chávez Rosane Nora Castro Cristiano Jorge Riger Jéssica Sodré Mendes Marcelo da Costa Souza Alexandra Christine Helena Frankland Sawaya Geni Rodrigues Sampaio elizabeth aparecida ferraz da silva torres Tatiana Saldanha Department of Food Technology Institute of TechnologyUniversity Federal Rural of Rio de JaneiroRodovia Br 465SeropédicaRJ23890-000Brazil Department of Chemistry Institute of ChemistryUniversity Federal Rural of Rio de JaneiroRodovia Br 465SeropédicaRJ23890-000Brazil Department of Biochemistry Institute of ChemistryUniversity Federal Rural of Rio de JaneiroRodovia Br 465SeropédicaRJ23890-000Brazil Department of Botany Institute of Biological Sciences and HealthUniversity Federal Rural of Rio de JaneiroRodovia Br 465SeropédicaRJ23890-000Brazil Faculty of Pharmaceutical Science University of CampinasUNICAMPCampinasSPBrazil Department of Nutrition School of Public HealthUniversity of São Paulo (USP)Ave.Dr.Arnaldo715São PauloSP01246-904Brazil

The present study reports bioactive constituents from biquinho pepper,such as carotenoids,capsaicinoids,and capsinoids,identified by *** pepper extract showed an antioxidant potential by DPPH(33.17±0.08%),ORAC(32.35±0.02μM TE/g),β-carotene/linoleic acid(55.80±1.30%),and FRAP(315.88±4.23μmol TE/g)***,in vivo antioxidant analyses demonstrated that the pepper extract(170μg/mL)decreased the damage promoted by H_(2)O_(2) in Saccharomyces cerevisiae *** balls were prepared using different concentrations of pepper(0.0%,0.5%,0.75%,1.0%)to investigate its antioxidant effect during frozen *** pepper effectively reduced the formation of cholesterol oxides and preserved essential fatty acids,mainly in samples containing 1.0%of ***,this treatment was more efficient than sodium erythorbate(pdation was also determined,showing that both cholesterol degradation and cholesterol oxides formation fit a first-order kinetic model(R^(2)>0.8).

关键词： Bioactive compounds Capsicum chinense Cholesterol oxides Frozen storage Natural antioxidants Unsaturated lipids

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