کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140739 | 1646046 | 2019 | 60 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages
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کلمات کلیدی
Dihydrocapsaicin (PubChem CID: 107982)α-Carotene (PubChem CID: 4369188)Quercetin (PubChem CID: 5280343)Vitamin E (PubChem CID: 14985)β-Carotene (PubChem CID: 5280489) - β-کاروتن (PubChem CID: 5280489)Oleoresin - اولوروزینPhenolic compounds - ترکیبات فنولیNatural products - فرآورده های طبیعیPaprika - فلفل قرمزLuteolin (PubChem CID: 5280445) - لووتولین (PubChem CID: 5280445)vitamin C - ویتامین سیCarotenoid - کاروتنوئیدCapsaicin (PubChem CID: 1548943) - کپسایسین (PubChem CID: 1548943)Capsaicin - کپسایسین یا کاپسیسین
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The recovery of pepper phytochemicals present an interesting strategy in pursuit of new bioactive compounds and natural ingredients for agro-food, cosmetic and pharma industry uses, as replacements for the synthetic compounds and also in the valorisation of plant's by-products. Besides being used as a condiment, providing characteristic pungency, colour and flavour, the new pepper-derived ingredients could be used for the preservation and extension of industrial products' lifespan, as well as additives or technological ingredients with antioxidant and antimicrobial activities. Moreover, the application of the new products in pharmaceutical formulas for the treatment of inflammatory and pain-related conditions is also a possibility, since peppers contain capsaicinoids, carotenoids, phenolic compounds, vitamin C and A, and minerals, such as iron and calcium, which have a health-promoting potential. Further studies on appropriate extraction protocols, stability, safety and bioactivity are necessary to provide novel and promising pepper ingredients for food, cosmetic, and pharmaceutical applications.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 872-885
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 872-885
نویسندگان
N. Baenas, M. BeloviÄ, N. Ilic, D.A. Moreno, C. GarcÃa-Viguera,