• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.34-38
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• 2004

High-pungency red pepper and capsaicin modulate circulating hormone levels and induce lipolysis in adipose tissue in vivo. This study was designed to investigate the lipolytic activity of adipocytes by high-pungency red pepper extract in vitro. High-pungency red pepper (var. Chungyang) powder showed 126.1 mg% of capsaicinoid which was 3 x higher than low-pungency red pepper powder (var. Daemyung). To study the effects of high-pungency red pepper extract on lipolytic activity, preadipocytes were separated from the epidermal fat of 14 day-old rats, induced to differentiate into adipocytes and were treated with red pepper extracts. The amount of glycerol released from adipocytes into the culture medium was analysed to measure lipolytic activity. Glycerol release from adipocytes was increased in a dose-dependent manner with high-pungency red pepper extract treatment. However, there was no significant change in the glycerol release when adipocytes were treated with low-pungency red pepper extract. To investigate whether lipolysis by high-pungency red pepper extract is caused by capsaicin, glycerol release was detected after the treatment of adipocytes with capsaicin. Glycerol release was significantly increased by capsaicin. These results suggest that high-pungency red pepper extract might have a direct lipolytic activity in adipocytes that is mediated by capsaicin.

• Molecules and Cells
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• v.28 no.4
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• pp.331-339
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• 2009

Capsaicin is a very important secondary metabolite that is unique to Capsicum. Capsaicin biosynthesis is regulated developmentally and environmentally in the placenta of hot pepper. To investigate regulation of capsaicin biosynthesis, the promoter (1,537 bp) of pepper capsaicin synthase (CS) was fused to GUS and introduced into Arabidopsis thaliana (Col-0) via Agrobacterium tumefaciens to produce CSPRO::GUS transgenic plants. The CS was specifically expressed in the placenta tissue of immature green fruit. However, the transgenic Arabidopsis showed ectopic GUS expressions in the leaves, flowers and roots, but not in the stems. The CSPRO activity was relatively high under light conditions and was induced by both heat shock and wounding, as CS transcripts were increased by wounding. Exogenous capsaicin caused strong suppression of the CSPRO activity in transgenic Arabidopsis, as demonstrated by suppression of CS expression in the placenta after capsaicin treatment. Furthermore, the differential expression levels of Kas, Pal and pAmt, which are associated with the capsaicinoid biosynthetic pathway, were also suppressed in the placenta by capsaicin treatment. These results support that capsaicin, a feedback inhibitor, plays a pivotal role in regulating gene expression which is involved in the biosynthesis of capsaicinoids.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.418-422
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• 2001

Physicochemical qualities of the different commercial red pepper powder purchased in the market were investigated. In proximate composition of red pepper powder, crude protein contents were not much different from 10.10% to 10.91% but sample Ds crude lipid was the lowest as 8.28% and Cs was the highest as 11.43%. The pH values of red pepper powder were not significantly different. The value of L, a and b of sample C were 46.667, 22.738 and 19.941 respectively but it showed lower ASTA color than sample A and had same tendency with capsanthin. The highest content of capsaicin was sample D as 59.93mg 1100g and sample B was the lowest as 25.87mg/100g. Water activity of the sample A, B, C and D were 0.584, 0.676, 0.526 and 0.568 respectively. Sample A, C and D showed safety against microorganisms but sample B was susceptible to the mold.

• Journal of Pharmaceutical Investigation
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• v.27 no.2
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• pp.119-123
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• 1997

The physicochemical and structural properties of new capsaicin derivative, DA-5018, were examined. The reference standard of this compound was obtained by the recrystallization. A method for the determination of the dissociation constant of the compound is described. pH-solubility and distribution coefficient were determined by chromatographic method. Fundamental properties on thermal behaviors were investigated by TG, DTA and DSC. Structural analysis based on spectroscopic method coincided with the chemical structure of DA-5018. Approximate dissociation constant of the compound determined by UV spectral method was 9.35. Solubilities and partition coefficients in various pH buffer solution appeared pH-dependency. No crystal transition or further transition was found in the thermal analysis. This compound showed good stability, but pH 13 buffer and acetone made some degradative products.

• Korean Journal of Pharmacognosy
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• v.48 no.2
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• pp.160-165
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• 2017

Capsicum annuum L. (CA) is reported to be the most widely cultivated species of the Capsicum throughout the world. Its fruit and the seeds have been used as spice after drying and grinding. It is reported that the fruit and seeds contain capsaicinoid such as capsaicin and dihydrocapsaicin, carotenoid such as capsanthin and ${\beta}$-carotene with its anti-tumor effect, anti-obesity effect, anti-diabetic action. Present study, we isolated two lignans, icariside $E_5$ and vanilloyl icariside $E_5$ from the seed of CA and validation and content determination were confirmed using High-Performance Liquid Chromatography (HPLC). As a result, the contents of the lignans, icariside $E_5$ and vanilloyl icariside $E_5$ were 0.28%, 0.085%, respectively in the extract.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.439-446
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• 2003

This study was performed to investigate the change in the chemical components of red pepper powder using different packaging materials and various storage conditions. Red pepper powders with 11 and 15% initial moisture content were packed with five different materials and stored at different temperatures (0, 20, and 30 C) for a one year period. Over the storage period, each combination was periodically sampled, and examined for composition changes. The five packaging materials were: linear low density polyethylene(LLDPE), nylon/LLDPE(Ny/LLDPE), saran coated ethylene vinyl acetate copolymer/linear low density polyethylene(B650), nylon/Tie/nylon/ethylene-vinyl alcohol copolymer/nylon/Tie/LLDPE(RDX-2787) and oriented polypropylene/alumimum/LLDPE(OPP/Al/LLDPE), and the three storage conditions were (28.3${\pm}$1.0)$^{\circ}C$ with (15.5${\pm}$2.8)% relative humidity, (18.6${\pm}$0.5)$^{\circ}C$ with (46.6${\pm}$4.9)% RH, and (0${\pm}$2)$^{\circ}C$ with (80${\pm}$10)% RH, respectively. The moisture contents of all samples changed according to the relative storage humidity, except those of the samples packed with OPP/Al/LLDPE, which remained constant throughout the storage period. The capsaicinoids content of the red pepper powder did not change significantly for 6 months, but gradually decreased after that until about 85% of the original amount remained at the final stage of storage. The ASTA color values of all samples decreased gradually throughout the storage period. The higher the storage temperature, the more severe the deterioration. The color deterioration seemed greatly related to the existence of oxygen, as the deterioration was especially severe in the samples packed with LLDPE and B650, where the oxygen transmission rate were highest among the five packaging materials.

• Journal of the Health Care and Life Science
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• v.9 no.1
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• pp.141-146
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• 2021

Determination of capsaicin, dihydrocapsaicin and nonivamide in pungent liquids of self-defense spray were studied. The nonivamide having almost same spicy taste with capsaicin have been containing a few amounts in natural products, it had called as synthetic capsaicin or PAVA, have used to flavorings for foodstuffs and incapacitating agents of riot controls. Nowadays, it has been occasionally found that the quality controls of a self-defense sprays were not properly due to flood of illegal self-defense sprays. Thus, the simple analytical method with gas chromatography is developed, it is identified whether the products which have contained synthetic capsaicin were marked like natural materials as well as the pungent ingredients in it obeyed with permissible concentration to human or not was investigated. Finally, the pungent components and amounts in some kinds of self-defense spray were investigated.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.395-403
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• 2014

This study aimed to investigate the activities of phytochemical and bioactive components from 24 new varieties of red pepper obtained by crossbreeding different Korean red pepper lines. The ASTA (American Spice Trade Association) color values ranged from 116.69 to 249.83 and the total carotenoid content ranged from 3.19 to 6.11 mg/g dried red pepper. The free sugar content ranged from 43.41 to 199.54 mg/g, and the fructose content was found to be higher than the glucose content. The ascorbic acid, total polyphenol, and flavonoid contents were found to be 8.08-11.53 mg/g, 7.93-14.26 mg gallic acid/g, and 4.24-10.07 mg quercetin/g dried pepper, respectively. Overall, the total polyphenol contents of the new varieties were found to be higher than the average content of Korean red peppers. The total capsaicinoid content in the new varieties varied widely from 0.42 to 237.87 mg/100 g dried pepper. The pepper-methanol extract antioxidant activities of 'variety 2, 4, 8, 9' were higher than others. A high correlation was observed between the antioxidant activities and the polyphenol contents (r=0.804, r=0.701).

• Korean Journal of Environmental Agriculture
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• v.27 no.2
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• pp.171-177
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• 2008

The application in agricultural fields of pig slurry composting biofiltraton amending smell and nutrient unevenness, it is important for the appropriate nitrogen nutrient management to promote the availability of the crops and to minimize the risk of adversely environmental effects. The objective of this study was to determine the application rates of the preplant pig slurry composting biofiltration for red pepper(Capsicum annuum L.) by considering the yield response and the fruit quality such as sugar, capsaicinoid content. Red peppers were grown on plastic film ground under five different pig slurry(PS) application rates and mineral fertilizer(MF 100%) as a control. The effects of a single application of five different doses of PS: PS 0%(no kg N $ha^{-1}$), PS 50%(51.5 kg N $ha^{-1}$), PS 75%(77.3 kg N $ha^{-1}$), PS 100%(103 kg N $ha^{-1}$) and PS 125%(129 kg N $ha^{-1}$) were compared with the recommended mineral treatment(103 kg N $ha^{-1}$) in the pre-planting. The sidedressing N application(87 kg N $ha^{-1}$) was applied to the mineral fertilizer in all treatments. Red peppers were harvested at the mature red stage through five times from 72 days after transplanting(DAT) to 133 DAT. The results indicated that the yield of red pepper was increased with the increase of the N application rates from PS 0% to PS 100%. The highest yield was obtained in PS 100% by 20,843 kg $ha^{-1}$, although there were no significant differences in yield among PS 100, PS 125% and MF 100%. In addition, The contents of soluble sugar and capsaicinoids were not significantly different in all treatments. Accordingly, fertilization recommendations of red pepper to substitute PS for the mineral fertilizer were considered to PS 100%.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.13-19
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• 2015

The effects of electron beam (e-beam) irradiation at up to 10 kGy on the microbiological and physicochemical properties of dried red pepper powders were studied. Samples from Korea, China, and Vietnam were included in this study. In untreated samples, the total number of microbes, such as total aerobic bacteria, yeasts and molds, was in the range of $10^6-10^7CFU/g$. E-beam irradiation at 5 kGy reduced the microbial load by 2-4 log cycles, thus improving the hygienic quality of the samples. Moisture and pH of the samples were unchanged after e-beam irradiation. Reducing sugar content decreased at 1 kGy, followed by a gradual increase at higher radiation doses. At 5 kGy, no significant changes in the content of capsaicinoids were observed between the irradiated and control samples, while a 10 kGy dose led to a significant decrease. The content of pigments did not exhibit apparent changes with increasing dose of irradiation.