Capsaicinoides y color en chiltepín (Capsicum annuum var. aviculare). Efecto del proceso sobre salsas y encurtidos
Capsaicinoids and color in chiltepin (Capsicum annuum var. aviculare). Processing effect on sauces and pickles
L.C. Montoya–Ballesteros*, A. Gardea–Béjar, G.M. Ayala–Chávez, Y.Y. Martínez–Núñez y L.E. Robles–Ozuna
Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria Km. 0.6 Hermosillo, Sonora A.P. 82000, México. *Autora para la correspondencia. E–mail: lmontoya@ciad.mx Tel. 662892400, ext. 231, Fax 662800422.
]]> Recibido 27 de Marzo 2010.
Resumen
El color, picor y contenido de capsaicina (C) y dehidrocapsaicina (DHC) de frutos de chiltepín silvestre (Capsicum annuum var. Aviculare) se evaluaron en dos estados de madurez; se elaboraron además salsas para determinar el efecto del proceso artesanal (PA) y del establecido para alimentos acidificados (PAA) sobre las mismas variables. Los frutos rojos contienen mayor cantidad de C (8.22 mg–g–1) y DHC (4.24 mg–g–1) que los verdes (C, 4.24 mg–g–1 y DHC, 0.529 mg–g–1 respectivamente). El color de los productos elaborados a partir de chiltepín verde, se afectó en mayor grado que los elaborados a partir de chiltepín rojo. El comportamiento del color de las salsas del PA a pH 2.7, fue semejante al de las salsas del PAA. La degradación de C y DHC fue similar en PA y PAA, a pH de 4.0. En cualquier tipo de proceso, los contenidos de C y DHC y el picor, fueron afectados por el proceso de molienda y el pH.
Palabras clave: capsaicina, chiltepín, dehidrocapsaicina, procesos, salsas.
Abstract
Color, pungency and capsaicin (C) and dihydrocapsaicin (DHC) content were determined in wild chiltepín (Capsicum annuum var. aviculare) fruits at the green and red stages of maturity. Red fruits contains more C (8.22 mg/g) and DHC (4.24 mg/g) than green ones (C, 4.24 mg/g; DHC, 0.53 mg/g, respectively). Sauces were also elaborated using a traditional process (PA) and those recommended for acidified foods (PAA). The effect of processing was also evaluated in sauces. Color of green chiltepín products was more affected than those made from red chiltepín. Color was similar in PA sauces at pH 2.7 and PAA sauces. Pungency and C and DHC contents were affected by processes, but at pH 4.0 they were similar. Color, pungency and C and DHC contents in chiltepín products were affected by grinding and pH; regardless of the process used.
Keywords: capsaicin, chiltepín, dihydrocapsaicin, process, sauces.
]]>DESCARGAR ARTÍCULO EN FORMATO PDF
Referencias
Ahmed, J., Shivare, U. S. y Debnath, S. (2002). Colour degradation and rheology of green chili puree during thermal processing. International Journal of Food Sience & Technology 37, 57–63. [ Links ]
Anogianaki , A., Negrev, N.N., Shaik, Y.B., Castellani, M.L., Frydas, S., Vecchiet, J., Tete, S., Salini, V., De Amicis, D., De Luttis, M.A. , Conti, F., Caraffa, A., Cerrulli, G. ( 2006 ). Capsaicin an irritant anti–inflammatory compound. Journal of Biological Regulators and Homeostatic Agents 2(6), 1–4. [ Links ]
A.O.A.C. (1990). Official Methods of Analysis. Association of Official Analytical Chemists 15th. Arlington, Virginia. [ Links ]
]]>A.S.T.A. (1997). Method 21.3 Pungency of capsicum and their oleoresins. Official Analytical Methods of the American Spices Tride Association. Fourth Edition. New Jersey. [ Links ]
Ben–Yehoshua, S. (1985). Individual seal packaging of fruit and vegetables in plastic film– a new postharvest technique. HortScience 22, 777–783. [ Links ]
Contreras–Padilla, M. y Yahia, E. M. (1998). Changes in capsaicinoids during development, maturation, and senescence of chile peppers and relation with peroxidase activity. Journal of Agricultural and Food Chemistry 46, 2075–2079. [ Links ]
Cruz–Pérez, A., González–Hernández, V.A., Soto Hernández, R. M., Gutiérrez–Espinoza, L., Gardea–Béjar, A. y Pérez–Grajales, M. (2007). Capsaicinoides, Vitamina C y heterosis durante el desarrollo del fruto de chile manzano. Agrociencia 41, 627–635. [ Links ]
Choi Suk–Hyun, L., Bong–Soon, S., Kozukue, E., Kozukue, N., Levin, C., Friedman, M. (2006). Analysis of the contents of pungent compounds in fresh korean red peppers and in pepper–containing foods. Journal of Agricultural and Food Chemistry 54, 9024–9031 [ Links ]
Davis (1998). Safe Methods to Store, Preserve and Enjoy. Publicación 8004 de la Universidad de California. Disponible en: http://anrcatalog.ucdavis.edu. Accesado 30 Octubre 2009. [ Links ]
Estrada, B., Bernal, M. A., Díaz, J., Pomar, F., Merino, F. (2000). Fruit development in Capsicum annuum: changes in capsaicin, lignin, free phenolics, and peroxidase patterns. Journal of Agricultural and Food Chemistry 48, 6234–6239. [ Links ]
Everhart, E., Haynes, C., Juron, R. (2002). Chiles. En: El huerto doméstico guía de horticultura de Iowa State University. ISU. University Extension. Iowa USA. Disponible en: http://www.extension.iastate.edu/publications. Accesado Diciembre de 2009. [ Links ]
Fellows, P. J. (2000). Food Processing Technology "Principles and Practice". Editorial CRC Press Boca Raton, Boston, Nueva York, Washington D.C., E.U.A. Pp.575. [ Links ]
Govindarajan, V. S. y Sathyanarayana, M. N. (1991). Capsicum–production, technology, chemistry and quality. Part. V Impact on physiology, pharmacology, nutrition and metabolism: structure, pungency, pain and desensitization sequences. CRC Crit. Rev. International Journal of Food Sciences and Nutrition 29, 435–474. [ Links ]
Heaton, J. W., Yada, R. Y., Marangoni, A. G. (1996). Discoloration of coleslaw is caused by chlorophyll degradation. Journal of Agricultural and Food Chemistry 44, 395–398. [ Links ]
Henderson, D. E., Henderson, S. K. (1992). Thermal decomposition of capsaicin. 1. Interaction whit oleic acid at high temperatures. Journal of Agricultural and Food Chemistry 40, 2263–2268. [ Links ]
Higashiguchi, F., Nakamura, H., Hayashi, H., Kometani, T. (2006). Purification and structure determination of glusides of capsaicin and dihydrocapsaicin from various Capsicum fruits. Journal of Agricultural and Food Chemistry 54, 5948–5953. [ Links ]
Ihl, M., Monslaves, M., Bifani, V. (1998). Chlorophyllase Inactivation as a mesure of blanching efficacy and colour retention of artichoques (Cynara Scolymus L.). Lebensmittel–Wissenschaft und–Technologie 31, 50–56. [ Links ]
Kim, S., Park, J. B., Hwang, I. K. (2006). Quality attributes of various varieties of Korean red pepper powders (Capsicum annuum L.) and color stability during sunlight exposure. Journal of food Science 67(8), 2957–2961. [ Links ]
Kozukue, N.J., Han, E., Kozukue, S. J., Lee, J., Kim, A.N., Lee, K., Levin, C. y Friedman, M. (2005). Analysis of eight capsaisinoids in pepper and pepper–containing foods by high–performance liquid chromatography and liquid chromatography–mass spectrometry. Journal of Agricultural and Food Chemistry 53, 9172–9181. [ Links ]
Lambert, J. W., Sum, A. K. (2006). Molecular dynamics study of the properties of capsaicin in an 1–Octanol/Water System. The Journal of Physical Chemistry 110, 2351–2357. [ Links ]
Martínez, L., Cilia, I., Beltrán, J. A., Roncalés, P. (2006). Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere. Journal of Food Science 71, 48–53. [ Links ]
Maskan, Medeni (2001). Kinetics of color change of kiwi fruits during hot air and microwave drying. Journal of Food Engineering 48(2), 169–175. [ Links ]
Morán–Bañuelos, H., Aguilar–Rincón, V.H., Corona–Torres, T., Castillo–González, F., Soto–Hernández, R.M., San Miguel–Chávez, R. (2008). Capsaicinoides en Chiles nativos de Puebla, México. Agrociencia 42, 807–816. [ Links ]
Peralta, E., Mejía–Zuazo, S., Montoya–Ballesteros, L. C., Soto–Valdez, H. (2007). Vida de anaquel de chiles verdes (Capsicum annuum) 'Anaheim' tatemados durante el almacenamiento a temperaturas de refrigeración. Industria Alimentaria 29, 36–42. [ Links ]
Perkins, B., Bushway, R., Guthrie, K. (2002). Determination of capsaicinoids in salsa by liquid chromatography and enzyme Immunoassay. Journal Association Official Analysis Chemistry 85, 82–85. [ Links ]
Ramaswamy, H. S. (2005). Thermal processing of fruits. En: Processing Fruits Science and Technology, (Barrett, D.M., Somogyi L. y Ramaswamy), Pp. 173–200. Editorial CRC Press Boca Raton, Nueva York, Washington, D.C. [ Links ]
Rajput, J.C. y Parulekar, Y.R. (1998). Capsicum. En: Handbook of Vegetable Science and Technology: Production, Composition, Storage and Processing (Salunkhe, D.K. y Kadam, S.S.), Cap. 8, Pp. 203–224. Editorial Marcel Dekker, Inc, Nueva York, Brasil, Hong Kong. [ Links ]
Reilly, C. A., Crouch, D. J.G, Yost, S. (2001). Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products. Journal of Forensic Science 46, 502–509. [ Links ]
Rocha, T., Lebert, A., Marty–Audouin, C. (1993). Effect of pre–treatments and drying condition on drying rate and color retention of basil. Lebensmittel–Wissenschaft und–Technologie 26,1–17. [ Links ]
Salunkhe, D. K., Kadam, S. S. (1998). Handbook of Vegetables Science and Technology: Production, Composition, Storage and Processing. Pp. 721. Editorial Marcel Dekker, Inc. [ Links ]
Schweiggert, U., Schieber, A., Reinhold, C. (2006). Effects of blanching and storage on capsaicinoid stability and peroxidase activity of chili peppers (Capsicum frutescens L). Innovative Food Science & Emerging Technologies 7, 217–224. [ Links ]
Steet, J.A., Tong, C.H. (2006). Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC. Journal of Food Science 61(5), 924–928 [ Links ]
Surch, Y. y Lee, S.S. (1996). Capsaicin in hot chili pepper:carcinogen, co–carcinogen or anti–carcinogen? Food and Chemical Toxicology 34 , 313–316. [ Links ]
Van–Loey, A., Ooms, V., Weemaes, C., Borck, I. V. D., Ludikhuyze, L., Indrawati, D., Hendrix, M. (1998). Thermal and pressure–temperature degradation of chlorophyll in broccoli (Brassica oleracea L. Italica) Juice: A kinetic study. Journal of Agricultural and Food Chemistry 46, 5289–5294. [ Links ]
]]>