• Title, Summary, Keyword: Red pepper seeds

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Effect of ethanol extracts from red pepper seeds on antioxidative defense system and oxidative stress in rats fed high-fat.high-cholesterol diet

  • Song, Won-Young;Ku, Kyung-Hyung;Choi, Jeong-Hwa
    • Nutrition Research and Practice
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    • v.4 no.1
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    • pp.11-15
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    • 2010
  • The purpose of the present study was to investigate the effect of ethanol extracts from red pepper seeds on the antioxidative defense system and oxidative stress in rats fed a high fat high cholesterol diet. Rats were divided into four experimental groups which were composed of high fat high cholesterol diet group (HF), high fat high cholesterol diet with 0.1% ethanol extracts from red pepper seeds supplemented group (HEA), high fat high cholesterol diet with 0.2% ethanol extracts from red pepper seeds supplemented group (HEB) and high fat high cholesterol diet with 0.5% ethanol extracts from red pepper seeds supplemented group (HEC). Supplementation of ethanol extracts from red pepper seeds groups (HEA, HEB and HEC) resulted in significantly increased activities of hepatic glutathione peroxidase and catalase. Hepatic superoxide radical contents in microsome and mitochondria were significantly reduced in the groups supplemented with red pepper seeds ethanol extracts. Hepatic hydrogen peroxide content in the mitochondria was reduced in ethanol extracts from red pepper seeds supplemented groups. TBARS values in the liver were reduced in red pepper seeds ethanol extracts supplemented groups. Especially, HEB and HEC groups were significantly decreased compared to the HF group. Hepatic carbonyl values were significantly reduced in mitochondria in these supplemented groups. These results suggest that red pepper seeds ethanol extracts may reduce oxidative damage, by activation of antioxidative defense system in rats fed high fat high cholesterol diets.

Effect of Red Pepper Seeds Powder on Lipid Composition in Rats Fed High-Fat.High-Cholesterol Diets

  • Song, Won-Young;Chun, Sung-Sik;Ku, Kyung-Hyung;Choi, Jeong-Hwa
    • Preventive Nutrition and Food Science
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    • v.15 no.3
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    • pp.184-188
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    • 2010
  • The purpose of the present study was to evaluate the effects of red pepper seeds powder on lipid metabolism in rats fed high fat high cholesterol diet. Rats were divided into five experimental groups: normal diet group, high fat high cholesterol diet group, high fat high cholesterol diet with 5% red pepper seeds powder supplemented group (SA group), high fat high cholesterol diet with 10% red pepper seeds powder supplemented group (SB group) and high fat high cholesterol diet with 15% red peeper seeds powder supplemented group (SC group). The serum triglyceride (TG) and cholesterol contents, and LDL-cholesterol and atherogenic index (AI) of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The serum HDL-cholesterol contents of the red pepper seed powder supplemented groups were increased compared to the HF group. However, there was no significant difference in the serum HDL-cholesterol among all experimental groups. The hepatic TG and cholesterol contents of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The fecal total cholesterol and triglyceride contents of the red pepper seeds powder supplemented groups were significantly increased compared to the HF group. These results suggest that supplementation of red pepper seed powder may have a pronounced impact on markers of lipid metabolism in serum and liver of rats fed high fat high cholesterol diets.

Quality Characteristics of Instant Gochujang added with Red Pepper Seeds Powder (고추씨를 첨가한 즉석 고추장의 품질특성)

  • Lee, Keum-Ok;Kim, Ki-Bbeum
    • Culinary science and hospitality research
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    • v.24 no.3
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    • pp.15-24
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    • 2018
  • This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

The Physico-Chemical Properties of Korean Red Pepper Seed Oil by Species and Dried methods (품종 및 건조방법에 따른 고추씨 기름의 이화학적 특성)

  • 김복자;안명수
    • Korean journal of food and cookery science
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    • v.14 no.4
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    • pp.375-379
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    • 1998
  • Some Physico-chemical properties of korean red pepper seed oil were evaluated to find available method to utilize red pepper seeds used as useful cooking oil resources. Samples of red pepper seeds used as oil meterials were native, improved species and they were named such as NS (native spicies dried under sunlight), IS (improved spicies dried under sunlight), NF (native spicies dried by heating), and IF(improved spicies dried by heating), respectively. Moisture, ash, crude protein and crude fat contents of all red pepper seeds were 6.6%∼7.7%, 3.3∼3.5%, 18.25∼19.4% and 26.8∼27.5% in all samples, showing the specially high crude fat and crude protein content in NS. Capsaicin contents in crude red pepper seed oils were shown from 0.06 to 0.08% but after refining process, capsaicin contents were mostly tossed as 0∼0.006%. The types of tocopherol found in crude and refined red pepper seed oils were ${\gamma}$-, ${\alpha}$-, $\delta$-analogues, the amount of total tocopherol in IF was 2.10 mg/g oil which were the highest value of all red pepper seeds. In all red pepper seeds oils main fatty acids were linoleic acid (68∼70%), palmitic acid (14∼16%), oleic acid (10∼11%), and linolenic acid were extemely small amounts. The specific gravity (SG) 0.916∼0.919, refractive index (RI) 1.4724, acid value (AV) 0.26∼0.36, peroxide value (POV) 0.73∼1.19 and Iodine value (IV) 134.35∼134.92 were measured in all red pepper seed oils.

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Effect of Red Pepper Seeds Powder on Antioxidative System and Oxidative Damage in Rats Fed High-Fat.High-Cholesterol Diet (고추씨가 고지방.고콜레스테롤 식이 흰쥐의 항산화계 및 산화적 손상에 미치는 영향)

  • Song, Won-Young;Yang, Jeong-Ah;Ku, Kyung-Hyung;Choi, Jeong-Hwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.9
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    • pp.1161-1166
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    • 2009
  • The purpose of the present study was to effect of red pepper seeds powder on antioxidative defense system and oxidative damage in rats fed high fat high cholesterol diet. Rats were divided into five experimental groups which are composed of normal diet group, high fat high cholesterol diet group, high fat high cholesterol diet with 5% red pepper seeds powder supplemented group (SA group), high fat high cholesterol diet with 10% red pepper seeds powder supplemented group (SB group), and high fat.high cholesterol diet with 15% red pepper seeds powder supplemented group (SC group). Supplementation of red seed pepper groups (SA, SB, and SC groups) resulted in increased activities of hepatic glutathione peroxidase and superoxide dismutase. However, there was no significant difference in the activity of hepatic catalase among all experimental groups. Hepatic superoxide radical contents in microsome and mitochondria were significantly reduced in red pepper seeds powder supplemented groups. Hepatic hydrogen peroxide contents in mitochondria were significantly reduced 15% red pepper seeds powder supplemented group. Hepatic carbonyl values in microsome were significantly reduced in 10% and 15% red pepper seeds powder supplemented groups. Thiobarbituric acid reaction substance (TBARS) values in liver and plasma were reduced in red pepper seeds powder supplemented groups. These result suggest that red pepper seeds powder may reduce oxidative damage by the activation of antioxidative defense system in rats high fat.high cholesterol diets.

Effects of Water Extracts of Red Pepper Seeds Powder on Antioxidative Enzyme Activities and Oxidative Damage in Rats Fed High-Fat and High-Cholesterol Diets (고추씨 물추출물이 고지방과 고콜레스테롤 식이 흰쥐의 항산화 효소활성 및 산화적 손상에 미치는 영향)

  • Kim, Yu-Na;Ku, Kyung-Hyung;Kang, Sin-Kwon;Choi, Jeong-Hwa
    • Journal of Nutrition and Health
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    • v.44 no.4
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    • pp.284-291
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    • 2011
  • The purpose of the present study was to examine the effects of water extracts from red pepper seeds powder on antioxidative enzyme activities and oxidative damage in groups of rrats fed high-fat and high-cholesterol diets group (HFC). The Rrats were divided into the following five experimental groups which are : composed of a normal diet group, a high fat high cholesterol diet group, and a high fat high cholesterol diet group supplemented with different amounts contents (1%, 2% and 4%) of red pepper seeds powder water extracts supplemented groups (HFCW1, HFCW2 and HFCW4, respectively). Body weight gains and food intake were lower ofin the red pepper seed water extracts groups were lower than those inof the HFC group. Hepartic xanthine oxidase (XOD) activity was decreased in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic glutathione peroxidase (GSH-px) activitiyactivity was increased in the HFCW4 group compared to the HFC group. Hepatic superoxide radicals within the mitochondria and microsomes of cells were significantly reduced in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic hydrogen peroxide in the cytosol was significantly reduced in the HFCW3 and HFCW4 groups compared to the HFC group. Hepatic carbonyl values in the microsomes and mitochondria were significantly reduced in the HFCW4 group compared to the HFC group. Hepartic thiobarbituric acid reaction substance (TBARS) activity was decreased in the HFCW2 group compared to the HFC group. These results suggest that water extracts of red pepper seeds powder may reduce oxidative damage by activation of antioxidative defense systems in rats fed high fat-high cholesterol diets.

Rapid Determination of Seed and Stem Content in Red Pepper Powder by Near-Infrared Reflectance Spectroscopic Analysis (근적외 분광분석법에 의한 분말고추중의 씨앗 및 꼭지혼입량의 신속한 측정)

  • Cho, Rae-Kwang;Sohn, Mi-Ryeong;Ann, Jae-Jin
    • Korean Journal of Food Science and Technology
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    • v.23 no.4
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    • pp.447-451
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    • 1991
  • Red pepper peels stored with seeds or stems in the powder state at $30^{\circ}C$ resulted in decrease of quality components such as capsanthin, capsaicin and total sugars. The effect of seeds on the quality deterioration was larger than stems. A near-infrared reflectance spectroscopic(NIRS) method was evaluated for the determination of seed and stem contents in red pepper peels. The standard error of prediction was 1.76% in seeds and 0.43% in stems. It is concluded that the NIRS method is suitable for the determination of seen and stem contents in red pepper powder.

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Comparison of Sorption Characteristics of Red Pepper Powders with Their Seeds Mixing Ratio (고추씨 혼합비율에 따른 고추가루의 흡습특성 비교)

  • Kim, Hyun-Ku;Jo, Kil-Suk;Park, Mu-Hyun;Chang, Young-Sang;Shin, Zae-Ik
    • Korean Journal of Food Science and Technology
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    • v.22 no.7
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    • pp.817-823
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    • 1990
  • The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.

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Chemical Component Analysis of Red Pepper (Capsicum annuum L.) Seeds with Various Cultivars (품종별 고추씨의 화학적 성분 분석)

  • Ku, Kyung-Hyung;Choi, Eun-Jeong;Park, Jae-Bok
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.8
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    • pp.1084-1089
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    • 2008
  • This study was carried to investigate the proximate compositions, capsacinoids, organic acid of various red pepper (Capscium annuum L.) seeds. Twenty domestic varieties of red pepper seeds cultivated in Korea and four foreign varieties of samples cultivated in New Mexico, USA were analyzed. In proximate composition of the various red pepper seeds, ash content showed a range of $3.11{\pm}0.03{\sim}3.77{\pm}0.01%$, and protein content showed a range of $13.25{\pm}0.01{\sim}16.53{\pm}0.08%$. On the other hand, crude lipid content showed wide range distribution of $18{\sim}30%$ and total dietary fiber showed a range of $40{\sim}65%$. Capsaicin content of various red pepper seeds showed $0.09{\pm}0.04{\sim}5.32{\pm}0.14\;mg%$ and dihydrocapsaicin was $0.00{\sim}2.17{\pm}0.18\;mg%$. Capsaicin content was higher than dihydrocapsaicin content. In the organic acid content, Dangchan, Chohyang and Mixed red pepper seed showed a low range of $1.6{\sim}1.9%$; in contrast, Chunhamujuk, Samgang, Ganggun, Wangdaebak, Chunhailpum, New Mexico 6 and LB-25 showed higher values of over 5%.

Effects of Irradiation and Fumigation on Physicochemical Properties of Red Pepper during Storage (감마선과 훈증처리가 건고추의 저장 중 이화학적 특성에 미치는 영향)

  • Kim, Byeong-Keun;Kwon, Joong-Ho
    • Journal of the Korean Society of Food Culture
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    • v.19 no.5
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    • pp.491-498
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    • 2004
  • In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, $phosphine gas/PH_{3}$ and gamma irradiation (5, 10 kGy) were investigated in terms of its physicochemical properties. There were no noticeable chances in pH and soluble solids among the untreated control, irradiated and fumigated samples soon after treatments, but some decrease was found in stored samples (especially soluble solid in fumigated samples) for 8 months under room temperature. Total sugar content was influenced by storage time rather than both treatments. Immediately after treatments, reducing sugar content was significantly reduced in the samples including pericarp when exposed to fumigants (p<0.05), while an apparent decrease was observed in the stored samples including seeds with negligible differences among treatment groups. The electron donating ability (EDA) of the extracts was high in the order of pericarp, whole pepper, powdered pepper and seeds, which was reduced during storage for 8 months particularly in the samples containing seeds. The EDA of irradiated samples during storage was equal to that of the control sample, whereas that of fumigated samples was relatively low (p<0.05).