By Michael H. Tunick, Elvira Gonzalez de Mejia
content material: PREFACE ; 1. possibilities AND demanding situations FOR the promoting OF HISPANIC meals within the usa ; LUIS ANTONIO MEJIA, PH.D. ; 2. CHEMISTRY OF QUESO FRESCO ; MICHAEL H. TUNICK, DIANE L. VAN HEKKEN, LING GUO, AND PEGGY M. TOMASULA ; three. COMPARATIVE research OF quite a few CHILI PEPPERS: together with elements pointed out IN CHILI PEPPERS FOR the 1st TIME ; NEIL C. DA COSTA, DAVID AGYEMANG, AMANDA M. BUSSETTI, KENNETH J. KRAUT, AND LAURENCE TRINNAMAN ; four. BIOACTIVE COMPOUNDS IN PEPPERS AND THEIR ANTIOXIDANT strength ; G. okay. JAYAPRAKASHA, HAEJIN BAE, KEVIN CROSBY, JOHN L. JIFON, AND BHIMANAGOUDA S. PATIL ; five. RIPENING study IN <"MARADOL>" PAPAYA: A NUTRACEUTICAL FRUIT ; JOSE ANGEL HUERTA-OCAMPO, NORMA ALEJANDRA MANCILLA-MARGALLI, GISELA JARETH LINO-LOPEZ, MIGUEL ANGEL HERNANDEZ-VELASCO, ANA PAULINA BARBA DE l. a. ROSA, AND JUAN ALBERTO OSUNA-CASTRO ; 6. INHIBITION OF ?-GLUCOSIDASE AND ?-AMYLASE via VACCINIUM FLORIBUNDUM AND ARISTOTELIA CHILENSIS PROANTHOCYANIDINS ; MARIA SCHRECKINGER, MARY ANN LILA, GAD YOUSEF, AND ELVIRA DE MEJIA ; 7. HUITLACOCHE DS A twenty first CENTURY CULINARY pride ORIGINATED within the AZTEC occasions ; MARIA ELENA VALVERDE, TALIA HERNANDEZ-PEREZ, AND OCTAVIO PAREDES-LOPEZ ; eight. OPUNTIA SPP. AS A resource OF BIOACTIVE COMPOUNDS ; MARIZEL G. ASTELLO-GARCIA, MARIA DEL SOCORRO SANTOS DIAZ, ANTONIO REYES-AGUERO, AND ANA PAULINA BARBA DE l. a. ROSA ; nine. NOPAL: A standpoint VIEW ON ITS NUTRACEUTICAL strength ; PAOLA I. ANGULO-BEJARANO AND OCTAVIO PAREDES-LOPEZ ; 10. MICROSTRUCTURE OF MATURE eco-friendly MEXICAN VANILLA PODS VANILLA PLANIFOLIA ; (ANDREWS) by way of MICROSCOPY options AND electronic picture research ; A. P. TAPIA, D. I. TELLEZ, M. J. PEREA, E. ORTIZ, AND G. DAVILA ; eleven. NUTRACEUTICAL alterations caused IN BLUE AND purple PIGMENTED MAIZE through NIXTAMALIZATION procedure ; C. REYES-MORENO, J. AGUAYO-ROJAS, AND J. MILAN-CARRILLO ; 12. IN VITRO overview OF THE ANTIDIABETIC AND ANTIADIPOGENIC strength OF AMARANTH PROTEIN HYDROLYSATES ; AIDA JIMENA VELARDE-SALCEDO, ELVIRA GONZALEZ DE MEJIA, AND ANA PAULINA BARBA DE l. a. ROSA ; thirteen. HIGH-ANTIOXIDANT potential drinks in keeping with EXTRUDED AND ROASTED AMARANTH (AMARANTHUS HYPOCHONDRIACUS) FLOUR ; JORGE MILAN-CARRILLO, ALVARO MONTOYA-RODRIGUEZ, AND CUAUHTEMOC REYES-MORENO ; 14. BEAN CONCENTRATES AND irritation aid ; M. OSEGUERA-TOLEDO, V. P. DIA, E. GONZALEZ DE MEJIA, AND S. L. AMAYA LLANO ; 15. dietary AND BIOACTIVE COMPOUNDS OF BEAN: merits TO HUMAN healthiness ; HERCIA STAMPINI DUARTE MARTINO, SOLANGE MARA BIGONHA, LEANDRO DE MORAIS CARDOSO, CARLA DE OLIVEIRA BARBOSA ROSA, NEUZA MARIA BRUNORO COSTA, LUCIA DE l. a. RAMIREZ CARDENAS, AND SONIA MACHADO ROCHA RIBEIRO ; sixteen. BRAZILIAN SOYBEAN items: sensible houses AND BIOACTIVE COMPOUNDS ; MARIA GABRIELA VERNAZA, MARCIO SCHMIELE, LUZ MARIA PAUCAR-MENACHO, CAROLINE pleasure metal, AND YOON KIL CHANG ; 17. HIBISCUS SABDARIFFA L.: PHYTOCHEMICAL COMPOSITION AND NUTRACEUTICAL homes ; LUIS MOJICA, LI RUI, AND ELVIRA GONZALEZ DE MEJIA ; 18. YERBA MATE (ILEX PARAGUARIENSIS ST. HILAIRE) SAPONINS INHIBIT HUMAN COLON melanoma mobilephone PROLIFERATION ; SIRIMA PUANGPRAPHANT, MARK A. BERHOW, AND ELVIRA DE MEJIA ; EDITORS' BIOGRAPHIES ; INDEXES ; writer INDEX ; topic INDEX
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Additional info for Hispanic Foods: Chemistry and Bioactive Compounds
Figure 6 shows another portion of the liquid/liquid chromatogram where a homologous series of aliphatic acetamides are newly reported in red chili peppers as far as the authors are aware. Not the whole series was synthesized, but could be postulated from mass spectral interpretation and predicted linear retention times. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2012. ch003 Figure 4. Liquid/liquid extract v Steam Distillate of Red Chilis. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
In addition, sensory data is reported on several compounds for the first time as far as the authors are aware. Several of these esters are key to the unique chili pepper flavors. The aliphatic amides may contribute more in mouthfeel or display slight sensate properties. The cyclic lactones also appear to be flavor components of interest. They are possibly derived by intra-molecular cyclization of some of the long-chain unsaturated aliphatics present. More recent research on chili peppers has been focused on their non-volatile composition, but there is still plenty of scope for new volatile molecule discovery.
To reveal the full antioxidant capacity of peppers, we have studied a range of extraction conditions and solvents of different polarities, to extract both polar and non-polar bioactive compounds (36). Our group recently measured the levels of flavonoids including quercetin, myricetin, luteolin and kaemperol and apigenin in Paprika and Habanero peppers (Figure 1) (23). Ethanol and methanol extraction showed the highest total phenolics and maximum radical scavenging activity (23). Furthermore, eight pepper cultivars include cayenne (C.