Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder

Autores
Rivas, Marisa Ayelen; Vignale, Nilda Dora; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Alberto, Maria Rosa; Sayago, Jorge Esteban; Isla, Maria Ines
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were determined by spectrophotometric methods. Multielemental composition by ICP-MS was also done. The flour showed low amounts of calories and high potassium and low sodium levels. Flour from “locoto” fruits contained mainly carotenoids (0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile of Lcp was similar to flour obtained in our laboratory but the level of carotenoid was lower than that of flour. The fiber content of flour was around 3% in all cases. All preparations obtained from flour and Lcp showed antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non mutagenic effect was detected. The “locoto” flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.
Fil: Rivas, Marisa Ayelen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Vignale, Nilda Dora. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Sayago, Jorge Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
LOCOTO FLOUR
CAPSCICUM
NUTRITIONAL
FUNCTIONAL
FLOUR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33014
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/33014
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial PowderRivas, Marisa AyelenVignale, Nilda DoraOrdóñez, Roxana MabelZampini, Iris CatianaAlberto, Maria RosaSayago, Jorge EstebanIsla, Maria InesLOCOTO FLOURCAPSCICUMNUTRITIONALFUNCTIONALFLOURhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were determined by spectrophotometric methods. Multielemental composition by ICP-MS was also done. The flour showed low amounts of calories and high potassium and low sodium levels. Flour from “locoto” fruits contained mainly carotenoids (0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile of Lcp was similar to flour obtained in our laboratory but the level of carotenoid was lower than that of flour. The fiber content of flour was around 3% in all cases. All preparations obtained from flour and Lcp showed antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non mutagenic effect was detected. The “locoto” flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.Fil: Rivas, Marisa Ayelen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Vignale, Nilda Dora. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Sayago, Jorge Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaScientific Research Publishing2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33014Alberto, Maria Rosa; Rivas, Marisa Ayelen; Isla, Maria Ines; Zampini, Iris Catiana; Ordóñez, Roxana Mabel; Vignale, Nilda Dora; et al.; Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder; Scientific Research Publishing; Food and Nutrtition Science; 5; 8; 3-2014; 715-724; 442122157-944XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2014.58081info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/4-2701150_44212.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:19Zoai:ri.conicet.gov.ar:11336/33014instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:20.072CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
title Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
spellingShingle Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
Rivas, Marisa Ayelen
LOCOTO FLOUR
CAPSCICUM
NUTRITIONAL
FUNCTIONAL
FLOUR
title_short Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
title_full Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
title_fullStr Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
title_full_unstemmed Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
title_sort Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
dc.creator.none.fl_str_mv Rivas, Marisa Ayelen
Vignale, Nilda Dora
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Alberto, Maria Rosa
Sayago, Jorge Esteban
Isla, Maria Ines
author Rivas, Marisa Ayelen
author_facet Rivas, Marisa Ayelen
Vignale, Nilda Dora
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Alberto, Maria Rosa
Sayago, Jorge Esteban
Isla, Maria Ines
author_role author
author2 Vignale, Nilda Dora
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Alberto, Maria Rosa
Sayago, Jorge Esteban
Isla, Maria Ines
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv LOCOTO FLOUR
CAPSCICUM
NUTRITIONAL
FUNCTIONAL
FLOUR
topic LOCOTO FLOUR
CAPSCICUM
NUTRITIONAL
FUNCTIONAL
FLOUR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were determined by spectrophotometric methods. Multielemental composition by ICP-MS was also done. The flour showed low amounts of calories and high potassium and low sodium levels. Flour from “locoto” fruits contained mainly carotenoids (0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile of Lcp was similar to flour obtained in our laboratory but the level of carotenoid was lower than that of flour. The fiber content of flour was around 3% in all cases. All preparations obtained from flour and Lcp showed antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non mutagenic effect was detected. The “locoto” flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.
Fil: Rivas, Marisa Ayelen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Vignale, Nilda Dora. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Sayago, Jorge Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were determined by spectrophotometric methods. Multielemental composition by ICP-MS was also done. The flour showed low amounts of calories and high potassium and low sodium levels. Flour from “locoto” fruits contained mainly carotenoids (0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile of Lcp was similar to flour obtained in our laboratory but the level of carotenoid was lower than that of flour. The fiber content of flour was around 3% in all cases. All preparations obtained from flour and Lcp showed antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non mutagenic effect was detected. The “locoto” flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33014
Alberto, Maria Rosa; Rivas, Marisa Ayelen; Isla, Maria Ines; Zampini, Iris Catiana; Ordóñez, Roxana Mabel; Vignale, Nilda Dora; et al.; Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder; Scientific Research Publishing; Food and Nutrtition Science; 5; 8; 3-2014; 715-724; 44212
2157-944X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33014
identifier_str_mv Alberto, Maria Rosa; Rivas, Marisa Ayelen; Isla, Maria Ines; Zampini, Iris Catiana; Ordóñez, Roxana Mabel; Vignale, Nilda Dora; et al.; Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder; Scientific Research Publishing; Food and Nutrtition Science; 5; 8; 3-2014; 715-724; 44212
2157-944X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2014.58081
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/4-2701150_44212.htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Research Publishing
publisher.none.fl_str_mv Scientific Research Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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