• Title, Summary, Keyword: pungency

Search Result 59, Processing Time 0.056 seconds

Increased Lipolytic Activity by High-pungency Red Pepper Extract(var. Chungyang) in Rat Adipocytes in vitro

  • Do, Myoung-Sool;Hong, Sung-Eui;Ha, Jung-Heun;Park, Sun-Mi;Ahn, In-Sook;Yoon, Ji-Young;Park, Kun-Young
    • Preventive Nutrition and Food Science
    • /
    • v.9 no.1
    • /
    • pp.34-38
    • /
    • 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.

Correlation between Pungency and Allicin Content of Pickled Garlic during Aging (마늘장아찌 숙성 중 매운맛과 Allicin량과의 상관관계)

  • Kim, Mee-Ree;Yun, Jun-Hwa;Sok, Dai-Eun
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.23 no.5
    • /
    • pp.805-810
    • /
    • 1994
  • Relationship between pungency and allicin content of pickled garlic during aging was examined . Degree of pungency of pickled garlic during aging at 20 $^{\circ}C$ was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10 , 20, 40 , 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40 th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40 th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).

  • PDF

Effects of Red Pepper, Salt-Fermented Anchovy Extracts and Salt Concentration on the Tastes of Kimchi (고추, 젓갈 및 소금농도가 김치의 맛에 미치는 영향)

  • 박소희;임호수
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.3
    • /
    • pp.346-349
    • /
    • 2003
  • This study was conducted to investigate the changes in organoleptic characteristics by adding different amounts of red pepper powder, salt-fermented anchovy extracts to kimchi. The salt enhanced sourness and pungency up to 2% but suppressed sourness, pungency, sweetness and umami taste by salt of more than 2%. Red pepper powder proportionally enhanced sourness up to 3% but suppressed saltiness, sweetness and umami taste. Salt-fermented anchovy extracts enhanced saltiness and sweetness together with enhancement of umami taste, but suppressed pungency and sourness. As the result of one-way analysis of correlation with the above tastes of spices and kimchi, saltiness of NaCl had a significantly negative correlation with pungency, sourness, sweetness and umami taste, as -0.9857, -0.9878, -0.9847, -0.9076, respectively, and pungency of red pepper with sourness, sweetness, saltiness and umami taste, as -0.8353, -0.9316, -0.9020, -0.9901, respectively. This indicated that increase of pungency and saltiness of kimchi suppressed a overall taste of kimchi. In addition, umami taste had a significantly negative correlation with only pungency as -0.9823 and a significantly positive correlation with sweetness and saltiness, showing a different tendency with pungency and saltiness.

Changes in Perceived Intensities of Pungency of Ramen Soup (라면에서 나타나는 매운 감각 인지 강도의 변화)

  • Imm, Bue-Young;Shon, Sang-Soo;Kim, Kyung-Nam
    • Korean Journal of Food Science and Technology
    • /
    • v.35 no.4
    • /
    • pp.623-627
    • /
    • 2003
  • The intensity of pungency of capsicum solutions (30 Scoville Unit and 50 Scoville Unit) was decreased when a pork extract paste was mixed with the capsicum solutions. Three types of flavor enhancers, 0.5% (w/w) monosodium glutamate, 0.5% (w/w) IG (IMP : GMP = 0.5 : 0.5) and 0.5% (w/w) $Aromild^{\circledR}$ (yeast extract) decreased pungency of hot ramen soup including chilli pepper. 10% (w/w) sucrose decreased pungency of 0.66 ppm capsicum, and 0.66 ppm capsicum decreased sweetness of 10% (w/w) sucrose. Pungency of hot ramen soup was also affected by types of noodles which is boiled in the soup. The intensity of pungency of the ramen soup with fried noodles was lower than the soup with dried or fresh noodles.

Comparison of Pungency Perception between Korean and Australian (한국인과 호주인의 매운맛 감지도에 대한 연구)

  • 김건희;방혜열
    • Korean journal of food and cookery science
    • /
    • v.16 no.6
    • /
    • pp.677-680
    • /
    • 2000
  • This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.

  • PDF

Effects of Storage Gas Concentrations on the Qualities of Garlic(Allium sativum L.) Bulb during CA Storage (통마늘의 CA저장 중 저장기체 농도에 따른 품질변화)

  • 강준수;홍경훈
    • Korean Journal of Food Preservation
    • /
    • v.8 no.3
    • /
    • pp.258-263
    • /
    • 2001
  • This experiment was conducted to measure the physiological qualities and the chemical compositions of garlic bulb (Allium sativum L) stored in air and controlled atmosphere at 0$\^{C}$ for 4months. There were no significant differences in physiological qualities such as soluble solid, dry weight and firmness by O$_2$ and CO$_2$ concentrations during 4 months of storage. The surface color of garlic cloves changed toward more dark direction in Hunter color surface with storage. CA storage inhibited the sprout growth by 50% and had no significant difference in root growth. Garlic stored in CA showed lower level of pungency, especially CA of low oxygen concentration (1%) showed the lowest level of pyruvate. Garlic stored in high CO$_2$ concentration(20%) showed the lowest level of fructan concentrations and the highest free sugar concentrations.

  • PDF

Changes in the Factors Associated with Decrease of Pungency in ‘Kagdugi’ during Fermentation (깍두기 숙성중 매운맛 감소에 관련된 인자들의 변화)

  • Kim, Mee-Ree;Rhee, Hei-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.24 no.4
    • /
    • pp.361-366
    • /
    • 1992
  • Studies were carried out on the factors responsible for the change of pungency in 'Kagdugi'. During fermentation, the pH in 'Kagdugi' decreased to around to 4, while acidity increased continuously. In accordance with the decrease of pungency, the content of 4-methylthio-3-butenyl isothiocyanate (MTB-NCS) in the homogenate of 'Kagdugi' decreased gradually and on 3rd day, the optimum period for good flavor, below 5% of that in the homogenate of fresh radish. The decrease of MTB-NCS formation was accompanied by the gradual loss of 4-methylthio-3-butenyl glucosinolate (MTB-glucosinolate), which was found to disappear more rapidly than total glucosinolate. Also, the ascorbic acid-dependent myrosinase activity was observed to decline gradually with the fermentation time, although the ascorbic acid content varied above the concentration required for maximal enzyme activity. Thus, it was suggested that the decline of MTB-NCS may be related to the gradual losses of MTB-glucosinolate content and myrosinase activity which are both susceptible to the effect of acidic pH.

  • PDF

Impact of Shading Net Color on Phytochemical Contents in Two Chili Pepper Hybrids Cultivated Under Greenhouse Conditions

  • Nagy, Zsuzsa;Daood, Hussein;Nemenyi, Andars;Ambrozy, Zsuzsanna;Pek, Zoltan;Helyes, Lajos
    • Horticultural Science & Technology
    • /
    • v.35 no.4
    • /
    • pp.418-430
    • /
    • 2017
  • The objective of this study was to understand the combined effect of shading treatment and harvest time on pungency, ascorbic acid content, market-quality pepper yield, and photosynthetic activity in a yellow 'Star Flame' and 'Fire Flame' F1 hybrid pepper cultivar (Capsicum annuum). Plants were cultivated in a greenhouse under white, red, and green shading nets and compared to those grown under unshaded control conditions. The ascorbic acid and pungency parameters were analyzed by high-performance liquid chromatographic methods. Ascorbic acid, a compound of high nutritive value in pepper, was highest in fruits gathered during the first summer harvest in both hybrids. The ascorbic acid content was found to be further increased in fruits from plants grown under white net shading in both 'Star Flame' and 'Fire Flame'. Total capsaicinoid contents in 'Star Flame' were influenced by the interaction of shading treatment and harvest time (p = 0.004), with the lowest amounts ($241.2-251.5mg{\cdot}kg^{-1}$ fresh weight) resulting from white and red shading treatments at the early autumn harvest. In 'Fire Flame', both shading treatment (p = 0.009) and harvest time (p < 0.001) affected total capsaicinoid contents. We observed significantly higher total capsaicinoid contents in control fruits compared to that resulting from red and green shading treatments at the second harvest, and that resulting from red shading treatment at the third harvest. Analysis of photosynthetic activity revealed a significant and negative correlation between Fv/Fm values and total capsaicinoid contents in both hybrids (p < 0.001). Based on the obtained results, the harvest of peppers during summer should be promoted to produce fruits with high pungency.

Transcriptome analysis, microsatellite marker information, and orthologous analysis of Capsicum annuum varieties

  • Ahn, Yul-Kyun;Karna, Sandeep;Kim, Jeong-Ho;Lee, Hye-Eun;Kim, Jin-Hee;Kim, Do-Sun
    • Journal of Plant Biotechnology
    • /
    • v.43 no.3
    • /
    • pp.311-316
    • /
    • 2016
  • The efficacy of plant breeding has been enhanced by application of molecular markers in population screening and selection. Pepper (Capsicum annuum L.) is a major staple crop that is economically important with worldwide distribution. It is valued for its spicy taste and medicinal effect. The aim of this study was to discover single nucleotide polymorphisms (SNPs), microsatellite markers information, and percentage sharing through orthologous analysis of pepper-specific pungency-related genes. Here, we report the results of transcriptome analysis and microsatellite markers for four pepper varieties that possess a pungency-related gene. Orthologous analyses was performed to identify species-specific pungency-related genes in pepper, Arabidopsis thaliana L., potato (Solanum tuberosum L.), and tomato (Solanum lycopersicum L.). Advancements in next-generation sequencing technologies enabled us to quickly and cost-effectively assemble and characterize genes to select molecular markers in various organisms, including pepper. We identified a total of 9762, 7302, 8596, and 6886 SNPs for the four pepper cultivars Blackcluster, Mandarine, Saengryeg 211, and Saengryeg 213, respectively. We used 454 GS-FLX pyrosequencing to identify microsatellite markers and tri-nucleotide repeats (54.4%), the most common repeats, followed by di-, hexa-, tetra-, and penta-nucleotide repeats. A total of 5156 (15.9%) pepper-specific pungency-related genes were discovered as a result of orthologous analysis.

Characteristics Analysis for the Standardization of Commercial Kimchi (상품김치의 표준화를 위한 특성 분석)

  • Ku, Kyung-Hyung;Cho, Myung-Hee;Park, Wan-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.35 no.2
    • /
    • pp.316-319
    • /
    • 2003
  • Titratable acidity, pH, color, and pungency characteristics of commercial kimchi were investigated. Titratable acidity and of pH commercial kimchi waried significantly from pH 3.88 and titratable acidity 0.28% in non-fermented kimchi, to pH 6.20 and titratable acidity 1.13% in over-fermented one. Capsaicinoid contents of kimchi showed low pungency intensity of 0.18% to strong pungency intensity of 2.02, and American spice trading association value of kimchi samples ranged $0.52{\sim}4.1$.