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Effects of Oral Supplementation with Paprika Xanthophylls on Human Skin Moisture.
J Oleo Sci
April 2022
Ezaki Glico Co., Ltd.
Carotenoids, classified into carotenes and xanthophylls, are natural lipophilic pigments that are widely distributed in plants. Red paprika is unique in its high levels of various xanthophylls. Dietary paprika xanthophylls have been shown to reduce UV-induced photo damage by the strong antioxidant activity in the skin.
View Article and Find Full Text PDFRed Pepper and Turmeric-Flavored Virgin Olive Oil Oleogels Prepared with Whale Spermaceti Wax.
J Oleo Sci
February 2022
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering.
This study aimed to prepare and evaluate ground red pepper and turmeric added virgin olive oil (VOO) oleogels with whale spermaceti wax (WSW) as organogelator. The concentration of WSW was 8 wt%, and each spice was added at 1 overall wt%. Prepared oleogels were analyzed for main physico-chemical, structural, thermal, rheological properties.
View Article and Find Full Text PDFAnalysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (Capsicum chinense) Volatiles.
J Oleo Sci
April 2020
Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyoto University of Advanced Science.
The Habanero pepper is characterized by its strong pungency and fruity aroma. The aim of the present study was to extract the volatile compounds of Habanero peppers, using solvent extraction and solvent-assisted flavor evaporation (SAFE) methods, and to analyze them using gas chromatography-mass spectrometry (GC-MS). The analysis detected 66 volatile compounds, including 6-methyl-(E)-4-heptenyl 3-methylbutanoate 1, which was reported previously, and 6-methyl-(E)-4-heptenyl 2-methylpropanoate 2, the corresponding butanoate 3, 2-methylbutanoate 4, and 6-methyl-(E)-4-heptenol 5, which were found in both Habanero and other peppers.
View Article and Find Full Text PDFIsolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense).
J Oleo Sci
November 2018
Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyoto Gakuen University.
A volatile compound was isolated from the fruit of Habanero pepper (Capsicum chinense) and related varieties and identified as 6-methyl-(E)-4-heptenyl 3-methylbutyrate by H and C NMR spectroscopy and two-dimensional NMR experiments, including HMQC, HMBC, and H-H COSY. The compound has a retention index of 1387 and is one of the major volatile compounds in Habanero pepper. This compound would be useful as a new flavor.
View Article and Find Full Text PDFPurpose: Xanthophylls that exist in various vegetables and fruits have beneficial actions, such as antioxidant activity and an anti-metabolic syndrome effect, and daily intake of xanthophylls could play an important role in preventing lifestyle-related diseases. We investigated whether intake of xanthophylls from red paprika could decrease the abdominal fat area in the healthy overweight volunteers with a body mass index (BMI) ranging from 25 to < 30 kg/m.
Methods: In a randomized, double-blind, placebo-controlled, parallel-group study, 100 healthy volunteers were assigned to oral administration of paprika xanthophyll capsules (containing 9.
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