Raccolta di studi scientifici sul
“Peperone di Senise”
Potevamo mai immaginare che i nostri peperoni aiutassero a combattere l’obesità ed avessero importanti caratteristiche antiossidanti?
Sicuramente le conoscenze scientifiche di altri ortaggi sono molto più spinte perchè parliamo di prodotti di vasto consumo, vedi i pomodori o le carote, ma sono sempre più gli studi che hanno per oggetto i peperoni zafarani e che dimostrano quanto facciano bene e quanto siano un importante tassello della dieta mediterranea.
Addirittura si può sfatare il mito che sia un prodotto pesante in quanto fritto: i peperoni fritti, soprattutto se in olio extravergine di oliva, associano le proprie peculiarità a quelle dell’olio evo, mantenendo sempre bassi gli indici calorici.
Ed allora tuffiamoci in una carrellata dei lavori che abbiamo reperito nella bibliografia istituzionale ed aspettiamo di conoscere nel tempo tutte le altre caratteristiche di benessere che ancora non sappiamo.
REPORT ANALISI CHIMICO SENSORIALE SU PEPERONI FRITTI Azienda “Casata del Lago”
Lo scopo di questo lavoro è stato quello di verificare la shelf-life dei peperoni croccanti fritti “Don Geppino” prodotti dall’Azienda Casata del Lago. A tal proposito sui campioni utilizzati per la sperimentazione è stata misurata la stabilità ossidativa e sono stati condotti test di analisi sensoriale.
I peperoni fritti sono stati anche analizzati dal punto di vista chimico, valutando il contenuto di fenoli totali.
Il materiale oggetto di studio è stato prodotto e consegnato dalla ditta CASATA DEL LAGO e conservato presso la sede dei laboratori interessati seguendo le indicazioni riportate in etichetta.
BIOACTIPLANT S.R.L. SpinOff Accademico
Università degli Studi della Basilicata
Phytochemical Profile of Capsicum annuum L. cv Senise, Incorporation into Liposomes, and Evaluation of Cellular Antioxidant Activity
Sinisgalli C., Faraone I., Vassallo A., Caddeo C., Bisaccia F., Armentano MF, Milella L., Ostuni A.
Affiliations:
• Department of Science, University of Basilicata, via dell’Ateneo Lucano 10, 85100 Potenza, Italy.
• Spinoff Bioactiplant, via dell’Ateneo Lucano 10, 85100 Potenza, Italy.
• Department of Science della Vita e dell’Ambiente, Sezione di Scienze del Farmaco, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
PMID: 32429083 PMCID: PMC7278623 DOI: 10.3390/antiox9050428
Abstract
Overproduction of oxidants in the human body is responsible for oxidative stress, which is associated with several diseases. High intake of vegetables and fruits can reduce the risk of chronic diseases, as they are sources of bioactive compounds capable of contrasting the free radical effects involved in cancer, obesity, diabetes, and neurodegenerative and cardiovascular diseases. Capsicum annuum L. cv Senise is a sweet pepper that is grown in the Basilicata region (Italy). It is an important source of polyphenols, carotenoids, and capsinoids and can play a key role in human health. In this study, an ethanol extract was obtained from C. annuum dried peppers and the analysis of the phytochemical composition was performed by LC-ESI/LTQ Orbitrap/MS. The extract was incorporated into liposomes, which showed small size (~80 nm), good homogeneity, negative surface charge, and good stability in storage. The biological activity of the extract was evaluated in the human hepatoma (HepG2) cell line, used as model cells. The extract showed no cytotoxic activity and reduced the intracellular reactive oxygen species (ROS) level in stressed cells. The antioxidant activity was further improved when the extract was loaded into liposomes. Moreover, the extract promoted the expression of endogenous antioxidants, such as catalase, superoxide dismutase, and glutathione peroxidase through the Nrf-2 pathway evaluated by RT-PCR.
Antioxidants (Basel). 2020 May 15;9(5):428.
The ‘ red gold ’ of Basilicata your food against obesity: anti-inflammatory and antioxidant activities of Capsicum annuum L. in obese mice
Dipartimento di Scienze
Corso di Laurea Magistrale in FARMACIA
Tesi sperimentale in Farmacologia e Farmacoterapia
Relatore: Prof. Luigi Milella
Correlatore: Prof. Julio Juan Gálvez Peralta
Candidata: Chiara Sinisgalli
Profiling of quercetin glycosides and acyl glycosides in sun-dried peperoni di Senise peppers (Capsicum annuum L.) by a combination of LC-ESI(-)-MS/MS and polarity prediction in reversed-phase separations
Pascale R., Acquavia M A, Cataldi T R., Onzo A., Coviello D., Bufo S A, Scrano L., Ciriello R., Guerrieri A., Bianco G.
Affiliations:
• Dipartimento di Scienze, Università degli Studi della Basilicata, Via dell’Ateneo Lucano, 10, 85100, Potenza, Italy.
• ALMAGISI s.r.l., via Al Boschetto 4B, 39100, Bolzano, Italy.
• Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, via E. Orabona 4, 70126, Bari, Italy.
• Department of Geography, Environmental Management & Energy Studies, University of Johannesburg, Johannesburg, South Africa.
• Dipartimento delle Culture Europee e del Mediterraneo: Arch., Ambiente, Patrimoni Culturali, Università degli Studi della Basilicata, Via del Castello, 75100, Matera, Italy.
PMID: 32215688 DOI: 10.1007/s00216-020-02547-2
Abstract
Interest in targeted profiling of quercetin glycoconjugates occurring in edible foodstuffs continues to expand because of their recognized beneficial health effects. Quercetin derivatives encompass several thousands of chemically distinguishable compounds, among which there are several compounds with different glycosylations and acylations. Since reference standards and dedicated databases are not available, the mass spectrometric identification of quercetin glycoconjugates is challenging. A targeted liquid chromatography (LC) coupled with tandem mass spectrometry (MS/MS) was applied for screening quercetin glycoconjugates in edible peperoni di Senise peppers (Capsicum annuum L.), protected by the European Union with the mark PGI (i.e., Protected Geographical Indication), and cultivated in Basilicata (Southern Italy). Chromatographic separation was accomplished by reversed-phase liquid chromatography (RPLC) using water/acetonitrile as the mobile phase and detection was performed on a linear ion trap mass spectrometer fitted with an electrospray ionization (ESI) source operating in negative ion mode. A correlation between experimental RP chromatographic retention time and those predicted by partition coefficients (log P) along with MS/MS data and an in-house developed database (named QUEdb) provided deep coverage for sixteen quercetin glycoconjugates. Among them, eleven quercetin glycoconjugates were already described in the literature and five were reported for the first time. These last acyl glycosidic quercetin derivatives were tentatively identified as quercetin-(galloyl-rhamnoside)-hexoside, [C34H33O20]- at m/z 761.1; quercetin-(sinapoyl-hexoside)-rhamnoside, [C38H39O20]- at m/z 815.4; quercetin-(galloyl-caffeoyl-hexoside)-rhamnoside, [C43H39O23]- at m/z 923.0; quercetin-(feruloyl-hexoside)-rhamnoside, [C37H37O19]- at m/z 785.1; and quercetin-(succinyl-rhamnoside)-rhamnoside, [C31H33O18]- at m/z 693.1.
Anal Bioanal Chem. 2020 May; 412(12):3005-3015.
Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuum L., var. Senise).
Speranza G, Lo Scalzo R, Morelli CF, Rabuffetti M, Bianchi G.
Affiliations:
• Department of Chemistry, University of Milan, Milan, Italy.
• Institute of Molecular Science and Technologies (CNR-ISTM), Milan, Italy.
• CREA-IT, Research Centre for Engineering and Agro-Food Processing, Milan, Italy.
• Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, Milan, Italy.
PMID: 31475376. doi: 10.1111/jfbc.13031
Abstract
The aim of this work was the comprehensive characterization of dried Senise pepper, a tasty landrace, to verify the suitability of common industrial processing and different growing locations to its production. Fruits from experimental CREA fields of Battipaglia (southern Italy) and Montanaso (northern Italy), dried using a solar dryer or a forced air oven, were compared with lyophilized and commercial samples. Solar dried samples showed a retention of glucose, while fructose levels decreased. Citric acid was the main acid in all samples, showing a differentiated behavior upon processing, with higher content in Battipaglia samples. The ascorbic acid showed the highest correlation with antioxidant assays, and both drying methods decreased its content, with better retention in Battipaglia samples. Drying did not markedly affect carotenoid levels, showing higher content in Battipaglia peppers. Both drying technique and mostly growing location influenced the volatile profile, with higher apocarotenoid content in Battipaglia samples. PRACTICAL APPLICATIONS: The use of Senise red pepper, a tasty landrace awarded in 1996 with the PGI certification mark, is spreading even outside Italy due to the renewed interest for high quality products with excellent taste and healthy properties. These peppers are mostly sun-dried following a traditional procedure and consumed as spice. New approaches regarding the type of drying and the growing location of this spice, together with the knowledge about the changes in quality indexes with processing, can be useful for a better exploitation of this product, increasing its market availability and lowering the cost of production.
J Food Biochem. 2019 Nov; 43(11):e13031.
Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars
Loizzo M R, Pugliese A., Bonesi M., De Luca D., O’Brien N., Menichini F., Tundis R.
Affiliations:
Department of Pharmacy, Health Sciences and Nutrition, University of Calabria, 87036 Rende (CS), Italy. mr.loizzo@unical.it
PMID: 23266504 DOI: 10.1016/j.fct.2012.12.011
Abstract
The present study evaluates the influence of drying and cooking processes on the health properties of two bell Capsicum annuum L. cultivars Roggiano and Senise compared with fresh peppers. The content of phytochemicals decreased in the order fresh>dried>dried frying processes. HPLC analysis was applied to quantify five flavonoids from peppers. Apigenin was identified as main constituent. Its content was affected by drying and dried frying processes. The antioxidant activity was evaluated by DPPH, ABTS, β-carotene bleaching test and Fe-chelating activity assay. A comparable radical scavenging activity was observed for both cultivars. Interestingly, frying process did not influenced this property. Roggiano peppers exhibited the highest antioxidant activity using β-carotene bleaching test with IC(50) values of 38.1 and 24.9 μg/mL for total extract and n-hexane fraction, respectively. GC-MS analysis of lipophilic fraction revealed the presence of fatty acids and vitamin E as major components. In the inhibition of the carbohydrate-hydrolyzing enzymes fresh Senise peppers exerted the strongest activity against α-amylase with an IC(50) value of 55.3 μg/mL. Our results indicate that C. annuum cultivars Roggiano and Senise have an interestingly potential health benefits not influenced by processes that are used before consumption.
Food Chem Toxicol. 2013 Mar; 53:392-401.