ABSTRACT
En los últimos años, el ají (Capsicum chinense, Capsicum frutescens y Capsicum annuum var. Acuminatum), cultivado en el Valle del Cauca, se ha visto afectado por enfermedades virales causadas por Cucumber mosaic virus (CMV-ají) y Pepper severe mottle virus (PepSMoV). Pese a que estos dos virus son limitantes para producción del cultivo de ají, en la actualidad, pocos estudios han identificado los hospederos alternos de CMV-ají y PepSMoV. En este trabajo, se evaluó la presencia de CMV-ají y PepSMoV, mediante RT-PCR, en muestras de tejido foliar, de 121 plantas arvenses, asociadas al cultivo de ají, en el Valle del Cauca, Colombia. El análisis molecular indicó la presencia de CMV-ají, en el 21,4 % de las plantas recolectadas y de PepSMoV, en el 20,6 %. Se identificaron las especies arvenses Amaranthus viridis, Parthenium hysterophorus, Hippobroma longiflora, Commelina diffusa, Clitoria ternatea, Crotalaria incana, Desmodium tortuosum, Desmodium intortum, Macroptilium lathyroides, Anoda acerifolia, Boerhavia erecta, Bougainvillea glabra, Rivina humilis, Browallia americana, Capsicum rhomboideum, Solanum americanum y Lantana camara, como hospederas de CMV-ají o PepSMoV. Se presentó infección mixta de CMV-ají y PepSMoV, en 57 % de las arvenses positivas a virus, las cuales, están distribuidas en zonas productores de ají, localizadas en seis municipios del Valle del Cauca. Estos resultados brindan información sobre la distribución de estos virus en el Valle del Cauca, contribuyen al conocimiento de la epidemiología viral y servirán para diseñar medidas de manejo, orientadas a prevenir las infecciones virales en los cultivos de ají.
In recent years, chili pepper (Capsicum chinense, Capsicum frutescens y Capsicum annuum var. Acuminatum) grown in Valle del Cauca has been affected by viral diseases caused by Cucumber mosaic virus (CMV-chili pepper) and Pepper severe mottle virus (PepSMoV). Although these two viruses are limiting to the production of the chili pepper crop, at present, few studies have identified the alternate hosts of CMV-chili pepper and PepSMoV. In this work, the presence of CMV-chili pepper and PepSMoV were evaluated by RT-PCR in leaf tissue samples from 121 weed plants associated with chili pepper cultivation in Valle del Cauca, Colombia. Molecular analysis indicated the presence of CMV-chili pepper in 21.4 % of the collected plants and PepSMoV in 20.6 %. Weed species Amaranthus viridis, Parthenium hysterophorus, Hippobroma longiflora, Commelina diffusa, Clitoria ternatea, Crotalaria incana, Desmodium tortuosum, Desmodium intortum, Macroptilium lathyroides, Anoda acerifolia, Boerhavia erecta, Bougainvillea glabra, Rivina humilis, Browallia americana, Capsicum rhomboideum, Solanum americanum and Lantana camara, as hosts of CMV-chili pepper or PepSMoV. Mixed infection of CMV-chili pepper and PepSMoV was present in 57 % of the weeds positive for viruses, which are distributed in chili pepper producing areas located in six municipalities of Valle del Cauca. These results provide information on the distribution of these viruses in Valle del Cauca. Contribute to the knowledge of viral epidemiology and will serve to design management measures aimed to prevent viral infections in chili pepper crops.
ABSTRACT
Introduction: Aji-No-Moto (MSG), the wonder flavoring agent, has been reportedly overused in all packed food products and the cuisines being served in restaurants. This salt effect almost all the organs of the body but the evidences regarding its ill effects are very limited. Thus, no guidelines are there for the safe limits of Aji-No-Moto use. In current study we planned to analyses the histopathological effects of Aji-No-Moto on kidney. Methods: The study was conducted on 18 inbred adult albino rats of either sex. The rats of control group (C) received only standard diet with dis?lled water, low dose test group (T1) rats received 0.5mg/kg of MSG dissolved in dis?lled water and high dose test group (T2) rats received 1.5mg/kg of MSG dissolved in dis?lled water per orally for 28 days. A?er the experimental period, the rats were sacrificed to dissect out the renal ?ssue which was later subjected to histological processing and ?ssue sec?oning. Observa?ons: The kidney ?ssue sec?ons of the control group (C) revealed normal renal architecture consis?ng of cor?cal labyrinth and medulla. The cor?cal labyrinth consisted of glomeruli, PCT and DCT whereas the medulla consisted of the ascending and descending limbs of loop of henle and collec?ng ducts. On the other hand, renal sec?ons of low dose group (T1) showed focal shrinkage of renal glomerulus and widening of the Bowman’s space. Furthermore, these changes were more pronounced in high dose group (T2) along with hypercellularity of glomeruli, dilata?on, hyperaemia and conges?on in the intertubular cor?cal blood vessels and mononuclear cell infiltrate. Conclusion: Aji-No-Moto is the most widely used flavoring agent whose minimal dose for use has to be evaluated. The current study was planned to access the minimal low dose limit of MSG for use. The results of aforemen?oned study revealed that even small dose of 0.5mg/kg/day is capable of producing histopathological effects on kidney.
ABSTRACT
Introducción. En el desarrollo de nuevos procesos e ingredientes para la industria alimentaria, las técnicas de extracción permiten obtener principios activos a partir de productos naturales, aptos para el consumo humano y fuertemente relacionados con la tendencia hacia una alimentación más saludable y libre de contaminantes. Las oleorresinas de especies vegetales permiten el manejo simultáneo de componentes pigmentantes y aromatizantes como en el caso de los pimientos, para los cuales la extracción con solventes orgánicos es una práctica común que debe refinarse de tal modo que se empleen sustancias de extracción seguras y aprobadas para el consumo humano. Objetivo. Comparar la composición de la oleorresina de dos variedades de ají picante (tabasco y habanero) extraída con dos solventes diferentes (hexano y acetato de etilo). Materiales y métodos. Se tomó material seco de dos variedades de ají picante (tabasco y habanero) y se sometieron a extracción con dos solventes orgánicos diferentes (hexano y acetato de etilo). Las oleorresinas resultantes fueron concentradas para calcular el rendimiento en extracción y luego fueron analizadas en un HPLC para determinar su contenido en capsaicina y dihidrocapsaicina. Resultados. Se encontró que el acetato de etilo es un mejor solvente que el hexano, pues presenta un porcentaje general de extracción del 11,23% frente a 7,14%. En la caracterización por HPLC se encontraron concentraciones aceptables de los principios pungentes (capsaicina y dihidrocapsaicina) las cuales corresponden con los valores teóricos en los cuales el ají habanero presenta entre 150.000 y 325.000 Unidades Scoville y tabasco presenta entre 50.000 y 100.000 Unidades Scoville. Conclusión. En un proceso de extracción con solventes sobre ají picante, se obtiene un mejor rendimiento en extracción empleando acetato de etilo como solvente y una mayor concentración de capsaicina y dihidrocapsaicina empleando ají habanero.
Introduction. In the development of new processes and ingredients for food industry, extraction techniques allow us to obtain active principles from natural products, good for human consuming and strongly related to the tendency towards a healthier and free of contaminants feeding. Oleoresins from vegetables allow us to work with dye and aromatic components (as in the case of peppers, for which, extraction with organic solvents is a common practice that must be refined in such a way that only safe and apt for human consumption substances are used). Objective. To compare the composition of oleoresin from two kinds of chili pepper (Tabasco and habanero) extracted with two different solvents (hexane and ethyl acetate). Materials and methods. Dry material from both kinds of chili pepper were taken and submitted to extraction with two different organic solvents (hexane and ethyl acetate). The oleoresins that resulted from this procedure were concentrated to calculate their performance in extraction and then analyzed in a HPLC to determine their contents of capsaicin and dihydrocapsaicin. Results. We found that ethyl acetate is a better solvent than hexane; it shows a general percentage of extraction of 11.23% compared to a 7.14%. In the characterization with the HPLC we found acceptable concentrations of the pungent principles (capsaicine and dihydrocapsaicin), corresponding to the theoretical values in which habanero pepper represents a value between 150000 and 325000 Scoville units and the Tabasco, between 50000 and 10000 Scoville units. Conclusion. In an extraction process for chili peppers, a better extraction performance is obtained by using ethyl acetate as solvent and a better concentration of capsaicin and dihydrocapsaicin by using habanero chili pepper.
ABSTRACT
Two hundred and sixty-one accessions of the genus Capsicum were obtained from the Colombian Amazonian germplasm bank at Amazonian Institute of Scientific Research (Sinchi) and were evaluated with five polymorphic enzymatic systems, including esterase (EST), peroxidase (PRX), 6-phosphogluconatedehydrogenase (6-PGDH), aspartate amino transferase (GOT), and malic enzyme (ME). Using a cluster analysis (UPGMA) the genetic variability of these accessions were characterized. Grouping of the species C. baccatum and C. pubescens were observed, while the species C. annuum, C. chinense and C. frutescens did not group independently, a result that has been previously reported in isoenzyme analyses of this genus. Several accessions were deemed of particular interest for future ecological and evolutive studies.
Doscientas sesenta y una accesiones del género Capsicum del banco de germoplasma del Instituto Amazónico de Investigaciones Científicas (Sinchi) se evaluaron a través de cinco sistemas enzimáticos polimórficos: esterasa (EST), peroxidasa (PRX), 6-fosfogluconato deshidrogenasa (6-PGDH), aspartato amino transferasa(GOT) y enzima málica (ME). Se utilizó un análisis de agrupamiento (Upgma) con el fin de determinar la variabilidad genética. Se observó un agrupamiento de las especies C. baccatum y C. pubescens, mientras que las especies C. annuum, C. chinense y C. frutescens no mostraron un agrupamiento independiente, lo cual ya ha sido reportado en estudios por isoenzimas para el género. Varias accesiones mostraron característicasparticulares para estudios ecológicos y evolutivos.