The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.

Autor: Victoria-Campos CI; Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico., Ornelas-Paz Jde J; Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico. Electronic address: jornelas@ciad.mx., Ramos-Aguilar OP; Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico., Failla ML; Department of Human Nutrition, The Ohio State University, 1787 Neil Avenue, Columbus, OH 43210, United States., Chitchumroonchokchai C; Department of Human Nutrition, The Ohio State University, 1787 Neil Avenue, Columbus, OH 43210, United States., Ibarra-Junquera V; Bioengineering Group, Universidad de Colima, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico., Pérez-Martínez JD; Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava No. 6, Zona Universitaria, C.P. 78210 San Luis Potosí, Mexico.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Aug 15; Vol. 181, pp. 325-32. Date of Electronic Publication: 2015 Feb 28.
DOI: 10.1016/j.foodchem.2015.02.119
Abstrakt: To date, there is no information in the literature regarding the bioaccessibility of capsaicinoids from natural sources. The effect of ripening and heat-processing on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin was studied in the absence and presence of two dietary fat types. The capsaicinoid bioaccessibility was also studied during the frozen storage of peppers for 6 months. Fresh green peppers showed the highest capsaicinoid bioaccessibility, as compared with that of other experimental groups. The bioaccessibility of capsaicinoids from green peppers decreased as the intensity of heat treatment increased. The dietary fat increased the bioaccessibility of capsaicin and dihydrocapsaicin in digestions with red peppers, especially that of dihydrocapsaicin. The bioaccessibility of capsaicinoids was altered by frozen storage. The Caco-2 cells incorporated capsaicin and dihydrocapsaicin (8.4% and 10.9%, respectively) but they were probably metabolized by cells.
(Copyright © 2015 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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