Determination of alachlor residues in pepper and pepper leaf using gas chromatography and confirmed via mass spectrometry with matrix protection

Alachlor residues were determined in pepper and pepper leaf, after 49 days of manufacturer‐recommended single‐ and double‐dose application to the soil and plant. The samples were extracted with acetonitrile, partitioned with n‐hexane, and purified through solid‐phase extraction, and finally detected with a gas chromatography–microelectron capture detector. The linearity of the analytical response across the studied range of concentrations (0.05–4.0 µg/mL) was excellent, obtaining coefficients of determination (r²) of 0.999. Recovery studies were carried out on spiked pepper and pepper leaf samples, at two concentrations levels (0.2 and 1.0 mg/kg), with three replicates performed at each level. Mean recoveries of 73.1–109.0% with relative standard deviations of 1.3–2.3% were obtained. The method was successfully applied to field samples, and alachlor residue was found in pepper (0.02 mg/kg) and pepper leaf (0.03 mg/kg), at levels lower than the maximum residue limits (0.2 mg/kg) set by the Korea Food and Drug Administration. The field‐detected residues were further confirmed with gas chromatography–mass spectrometry with the help of pepper leaf matrix protection. Copyright © 2013 John Wiley & Sons, Ltd.     

Irradiated black pepper identification based on thermoluminescence of silicate minerals

In this work we have successfully implemented thermoluninescence TL method for irradiated food identification. First tests are performed on Indian black pepper and show promising results to extend the proposed method to many other foods. The X-ray diffraction (XRD) shows that SiO₂ (p3₂21) is the main component of the separated mineral phase. A saturation dose of ~ 100 Gy is determined for this pepper above which all thermoluminescent centers of the quartz are activated. Thus, above this threshold dose, only the pepper irradiation will be confirmed but no accuracy on the exact dose received.     

Simultaneous determination of Sudan dyes and carotenoids in red pepper and tomato products by HPLC

To simultaneously detect Sudan dyes and carotenoids in red pepper and tomato products, high-performance liquid chromatography (HPLC) methods with photodiode-array detection are developed and validated. The methods include the use of end-capped and nonend-capped adsorbents with a gradient elution system starting with water containing methanol. Water content of 9% in the starting mobile phase is found to be necessary to ensure sufficient separation of Sudan dyes and to avoid overlapping or interference with the carotenoids of considerable content. The data of the validation reveal the accuracy and precision of the developed methods. A limit of Sudan dyes detection of 1-5 microg/g in red pepper or tomato sauce could be approached. The methods provide excellent separation of the carotenoids from the unsaponified extracts of red pepper and the tomato products.     

An ESR protocol based on relaxation phenomena of irradiated Japanese pepper

We found various free radicals in a commercially available pepper in Japan before and after irradiation using electron spin resonance (ESR) spectroscopy. The typical ESR spectrum of the pepper consists of a sextet centered at g = 2.0, a singlet at the same g-value and a singlet at g = 4.0. Upon gamma ray irradiation, a new pair of signals appeared in the pepper. The progressive saturation behavior (PSB) at various microwave power levels indicated quite different relaxation behaviors of those radicals. Namely, the peak intensity of the organic free radical component decreases in a monotonic fashion, whereas the Mn2+ and Fe3+ ESR signals substantially keep constant. This reflects the evidence of three independent radicals in the pepper before irradiation. The PSB of the pair peaks as induced by irradiation possessed quite different PSB from that of the free radical located at g = 2.0. We proposed a new protocol for the ESR detection of irradiated foods by the PSB method at different microwave power levels. This would call for a major modification of the CEN protocol in European Union.     

Constituents of peppers: IV. The hydrocarbons of pepper essential oil.

Twenty-six hydrocarbons were identified in the essential oil of black pepper. Three of these are sesquiterpenes which have not been reported previously as occurring in this oil (beta-cubebene, alpha-guaiene and gamma-cadinene). Some other hydrocarbon constituents mentioned in the literature were absent in our pepper oil.     

Study of water transpiration features of sweet pepper using a thermal imaging system and non-destructive quality monitoring during post-harvest storage

Summary Sweet pepper is susceptible to relatively fast quality changes and its quality is influenced strongly by water or mass losses mainly due to transpiration processes during post-harvest. The aim of this study was the investigation of different storage conditions' effect on quality maintenance of pepper using surface thermal imaging, measurement of overall static stiffness and low-mass impact stiffness as non-destructive methods. Post-harvest keeping quality of pepper samples increased and unfavourable quality degradation was prevented under low, non-chilling temperatures together with the use of LDPE-packaging film resulted in high quality and fresh appearance after more than two weeks long storage period.     

Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry

Carotenoids and carotenoid esters were extracted from red pepper pods (Capsicum annuum L.) without saponification. Among the 42 compounds detected, 4 non-esterified, 11 mono- and 17 diesters were characterized based on their retention times, UV/Vis spectra and their fragmentation patterns in collision-induced dissociation experiments in atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Positive and negative ion mode measurements were used for the characterization of major and minor carotenoids and their esters. Capsanthin esterified with lauric, palmitic and myristic acids represented the predominant compounds in the red pepper extracts. Additionally, three beta-cryptoxanthin and one zeaxanthin monoester were tentatively identified in red pepper pods for the first time. Furthermore, the specific fragmentation patterns of capsanthin-laurate-myristate and capsanthin-myristate-palmitate were used for the distinction of both regioisomers. The results obtained from LC-DAD-APCI-MSn experiments demonstrated that the carotenoid profile of red pepper pods is considerably more complex than considered hitherto.     

Detection of pyridaben residue levels in hot pepper fruit and leaves by liquid chromatography–tandem mass spectrometry: effect of household processes

Following quick, easy, cheap, effective, rugged and safe (QuEChERS) and LC/MS/MS analysis, pyridaben residual levels were determined in unprocessed and processed hot pepper fruit and leaves. The linearities were satisfactory with determination coefficients (R²) in excess of 0.995 in processed and unprocessed pepper fruit and leaves. Recoveries at various concentrations were 79.9–105.1% with relative standard deviations ≤15%. The limits of quantitation of 0.003–0.012 mg/kg were very low compared with the maximum residue limits (2–5 mg/kg) set by the Ministry of Food and Drug Safety, Republic of Korea. The effects of various household processes, including washing, blanching, frying and drying under different conditions (water volume, blanching time and temperature) on residual concentrations were evaluated. Both washing and blanching (in combination with high water volume and time factor) significantly reduced residue levels in hot pepper fruit and leaves compared with other processes. In sum, the developed method was satisfactory and could be used to accurately detect residues in unprocessed and processed pepper fruit and leaves. It is recommended that pepper fruit/leaves be blanched after washing before being consumed to protect consumers from the negative health effects of detected pesticide residues. Copyright © 2014 John Wiley & Sons, Ltd.     

The effect of irradiation in the preservation of pink pepper (Schinus terebinthifolius Raddi)

Pink peppers, also known as “pimenta-rosa” and “poivre rose”, are the fruit of Schinus terebinthifolius Raddi, a species of pepper cultivated in Brazil, and have great potential for the exploration of uses. In efforts to lengthen the shelf life of this pepper, the purpose of this study was to evaluate the effect of different doses of radiation on its physical composition and color. The pink pepper samples were irradiated with doses of 0, 0.2, 0.4, 0.8 and 1.6 kGy, and the moisture, ash and lipid contents, pH and color were analyzed. The moisture content, lipid content and pH analysis indicated effects due to the irradiation (p>0.05) in which the higher doses resulted in decreases in the attribute. In contrast, there were no significant differences for the ash analysis (p<0.05) among the studied doses. The color of the pink peppers were affected by the irradiation: the parameters a^? and b^? were the most affected by the intermediate doses (0.2 and 0.8 kGy), which induced their elevation, enhancing the reddish and yellowish colors. Based on the presented data, irradiation is as an alternative preservation process for pink peppers.     

Determination,residue analysis,dietary risk assessment,and processing of flupyradifurone and its metabolites in pepper under field conditions using LC–MS/MS

An effective method based on LC–MS/MS was established to determine the concentrations of flupyradifurone, difluoroacetic acid, and 6-chloronicotinic acid in pepper. On the basis of this method, the dissipation, processing factor, and dietary risk of flupyradifurone in pepper were investigated. The results show that the half-life of flupyradifurone in peppers was 2.6–3.8 days. The terminal residual concentration of flupyradifurone in the supervised trials was not higher than the maximum residue limit (MRL) for pepper in the Codex Alimentarius Commission (CAC) (0.9 mg kg⁻¹) with the highest residual values of 0.53 mg kg⁻¹. The national estimated daily intake of flupyradifurone was 0.00094 mg kg⁻¹, based on the dietary structure of Chinese consumers and the terminal residues under field conditions. The risk quotient for flupyradifurone was 0.012, which was significantly < 1. The processing factor of flupyradifurone in dried pepper was 10.9–14.2, which indicated that drying increased the residual amounts of flupyradifurone in dried pepper, but the residual concentration was still lower than its MRL of 9 mg kg⁻¹ established by CAC.     

Dissipation dynamics of fenamidone and propamocarb hydrochloride in pepper,soil and residue analysis in vegetables by ultra-performance liquid chromatography coupled with tandem mass spectrometry

In this study, a rapid and sensitive method was developed for determining fenamidone and propamocarb hydrochloride residues in vegetables and soil by ultra-performance liquid chromatography-tandem mass spectrometry. The dissipation dynamics of fenamidone and propamocarb hydrochloride in pepper and soil was investigated in Beijing, Henan and Shandong provinces. The target compounds were extracted with methanol and cleaned with dispersive solid phase extraction using primary secondary amine. Two pairs of precursor product ion transitions for fenamidone and propamocarb hydrochloride were measured and evaluated. Average recoveries of fenamidone in potato, tomato, cabbage, pepper and soil at three levels (10, 100 and 1000 μg kg^?1) ranged from 76.91% to 107.31% with relative standard deviations (RSDs) from 2.74% to 10.87% (n = 15). The average recoveries of propamocarb hydrochloride ranged from 74.84% to 97.96% with RSDs from 2.43% to 16.16% (n = 15). The limits of detection (LODs) for fenamidone in each matrix were 0.131–0.291 μg kg^?1, and the limits of quantification (LOQs) were 0.436–0.970 μg kg^?1. The LODs for propamocarb hydrochloride were 0.125–0.633 μg kg^?1, and the LOQs were 0.417–2.11 μg kg^?1. The results also showed that the dissipation of fenamidone and propamocarb hydrochloride in pepper and soil followed first-order kinetics model more than that of bi-exponential models. The half-lives of propamocarb hydrochloride were 6.90–15.78 days in pepper and 13.56–23.02 days in soil. The half-lives of fenamidone were 7.48–11.29 days in pepper and 35.18–42.78 days in soil.     

Green synthesis of silver nanoparticles by pepper extracts reduction and its electocatalytic and antibacterial activity

Stable silver nanoparticles were synthesized with the aid of a novel, non-toxic, eco-friendly biological material namely, green pepper extract. The aqueous pepper extract was used for reducing silver nitrate. The synthesized silver nanoparticles were analyzed with transmission electron microscopy (TEM), X-ray diffraction (XRD) and energy dispersive spectrometer (EDS). TEM image shows the formation of silver nanoparticles with average particle size of 20 nm which agrees well with the XRD data. The main advantage of using pepper extract as a stabilizing agent is that it provides long-term stability for nanoparticles by preventing particles agglomeration. To investigate the electrocatalytic efficiency of silver nanoparticles, silver nanoparticles modified carbon-paste electrode (AgNPs–CPE) displayed excellent electrochemical catalytic activities towards hydrogen peroxide (H₂O₂) and hydrogen evolution reaction (HER). The reduction overpotential of H₂O₂ was decreased significantly compared with those obtained at the bare CPE. An abrupt increase of the cathodic current for HER was observed at modified electrode. Also, the antibacterial activity of silver nanoparticle was performed using Escherichia coli and Salmonellae. The approach of plant-mediated synthesis appears to be cost efficient, eco-friendly and easy methods.     

Aflatoxins and ochratoxin a reduction in black and white pepper by gamma radiation

Irradiation is an important means of decontamination of food commodities, especially spices. The aim of the current study was to investigate the efficacy of gamma radiation (⁶⁰Co) for decontaminating ochratoxin A (OTA) and aflatoxins B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁) and G₂ (AFG₂) residues in artificially contaminated black and white pepper samples. The moisture content of the pepper samples was set at 12% or 18%, and the applied gamma dose ranged from 5 to 30 kGy. Mycotoxin levels were determined by high-performance liquid chromatography (HPLC) after immunoaffinity column (IAC) chromatography. Both the gamma irradiation dose and moisture content showed significant effects (P<0.05) on mycotoxin reduction. The maximum toxin reductions, found at 18% moisture content and 30 kGy, were 55.2%, 50.6%, 39.2%, 47.7% and 42.9% for OTA, AFB1, AFB2, AFG1 and AFG2, respectively.     

The simultaneous determination of capsaicinoids,tocopherols, and carotenoids in pungent pepper powder

From nutritional points of view, carotenoids, capsaicinoids, and tocopherols are valuable constituents in pungent peppers. A rapid and reliable high performance liquid chromatography (HPLC) method for the simultaneous determination of phytonutrients in spice red peppers and chili products was developed and validated. The method included simultaneous detection by fluorescence and diode-array detectors. The major capsaicinoids, two tocopherols and 43 carotenoid components, were simultaneously separated, detected, and identified in the appointed pepper powder (containing Capsicum annuum and Capsicum frutescens) for method validation. The separation was performed on a Nucleosil C18 reverse phase column and optimized gradient elution. Resolution ranged between 0.96 and 1.46 with the highest values corresponding to γ-tocopherol and α-tocopherol. The limits of detection and quantification of target compounds ranged between 18.77 and 148.08 ng mL^?1. Recoveries were between 89.83–100.26 and 79.72–88.86% when standard materials were spiked at low and high amounts, respectively. The most sufficient extraction of the different phytonutrients was achieved by mixture of methanol and acetone, although it was only slightly better than the mixture of methanol and acetonitrile. These results suggest that the developed method could be used for rapid, one-step determination of a wide range of phytonutrients in chili and pepper powders.     

Multiresidue determination of 29 pesticide residues in pepper through a modified QuEChERS method and gas chromatography–mass spectrometry

This study describes the development and use of a modified quick, easy, cheap, effective, rugged and safe (QuEChERS) method coupled with gas chromatography with mass spectrometry to determine 29 pesticide residues in green, red and dehydrated red peppers. Pesticides were extracted with acetonitrile (1% acetic acid), partitioned with sodium chloride and purified with primary secondary amino and octadecyl silane in acetone. The QuEChERS extraction conditions were optimized, and the matrix effects that might influence recoveries were evaluated and minimized using matrix‐matched calibration curves. Under the optimized conditions, the calibration curves for 29 pesticides showed good linearity in the concentration range of 0.1–10 μg/mL with determination coefficient R² > 0.998. The limits of quantification of the 29 pesticides were 0.006–0.06 mg/kg for green pepper, 0.005–0.039 mg/kg for red pepper and 0.014–0.25 mg/kg for dehydrated red pepper. These values are below the suggested regulatory maximum residue limits. The mean recoveries ranged between 70.1 and 110%, and the relative standard deviations were <13%. The developed method was successfully applied to commercial samples. Some samples were found to contain the 29 pesticides with levels below the legal limits. Copyright © 2016 John Wiley & Sons, Ltd.     

Radical kinetics and characterization of the free radicals in gamma irradiated red pepper

Kinetic behaviors and characterization of the natural and γ-induced radicals in irradiated red pepper have been investigated by electron spin resonance (ESR) spectroscopy to explore the possibility of using this technique in detecting irradiated red pepper and to evaluate the eventual dosimetric features of this widely used food. Unirradiated samples exhibited a single resonance line centered at g=2.0050±0.0005. Photo-exposure of the samples was found to increase the signal intensity. An increase in temperature created a drastic decrease in the concentration of natural radicals responsible for the single resonance line. Irradiation was observed to induce increases in the intensity of single resonance line (signal I) and a radiation specific doublet and/or triplet (signal II) also centered at g=2.0050 but detectable only at high spectrometer gains. The intensities of both signals increased with increasing radiation dose. The signals I and II were found to decay with different rates depending on the temperature. The results of a fitting procedure applied to the experimental signal decay curves and those obtained from room temperature spectra simulation calculations were used together to determine radical species and their spectral characteristics giving rise to the observed experimental spectra. Four radical species, three carbohydrate and one semiquinone radical assigned as radicals A, B, C and D, respectively, were found to best explain the experimental results. All the radicals show large g and hyperfine splitting anisotropies varying between g=2.0028–2.0062 and 1.07–2.58 mT, respectively. The half lives of the radicals were found to depend strongly on temperature. The activation energy calculated using temperature dependent half-life data were the highest for radical A (33.68 kcal/mol) and smallest for radical C (11.83 kcal/mol).     

Comparison of mild extraction procedures for determination of arsenic compounds in different parts of pepper plants (Capsicum annum,L.)

Eight extraction agents (water, methanol–water mixtures in various ratios, methanol, a 20 mmol l^?1 ammonium phosphate buffer, and a methanol–phosphate buffer) were tested for the extraction of arsenic compounds from fruits, stems + leaves, and roots of pepper plants grown on soil containing 17.2 mg kg^?1 of total arsenic. The arsenic compounds in the extracts were determined using high‐performance liquid chromatography–hydride generation inductively coupled plasma mass spectrometry. Whereas pure water was the most effective extraction agent for fruits (87 ± 3.3% extraction yield) and roots (96 ± 0.6% extraction yield), the 20 mM ammonium phosphate buffer at pH 6 extracted about 50% of the arsenic from stems + leaves. Decreasing extractability of the arsenic compounds was observed with increasing methanol concentrations for all parts of the pepper plant. In pepper fruits, arsenic(III), arsenic(V), and dimethylarsinic acid (DMA) were present (25%, 37%, and 39% respectively of the extractable arsenic). Arsenic(V) was the major compound in stems + leaves and roots (63% and 53% respectively), followed by arsenic(III) representing 33% and 42% respectively, and small amounts (not exceeding 5%) of DMA and methylarsonic acid were also detected. Hence, for a quantitative extraction of arsenic compounds from different plant tissues the extractant has to be optimized individually. Copyright © 2005 John Wiley & Sons, Ltd.     

Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles

The headspace compositions of 13 pepper and peppercorn samples of different species, colloquially also referred to as pepper, were analyzed, and more than 300 compounds were tentatively characterized by means of comprehensive two-dimensional gas chromatography in tandem with flame ionization detection, quadrupole mass spectrometric detection and time-of-flight mass spectrometric detection (GC x GC-FID, GC x GC/qMS and GC x GC/TOFMS, respectively). The analysis of volatile organic compounds (VOCs) was performed after solid-phase microextraction (SPME) using a 75-microm PDMS/DVB fibre. Fingerprint comparison between the three techniques permitted peaks to be assigned in the GC x GC-FID experiment based on the analogous MS analysis, taking into account retention shifts arising from method variations. When using GC x GC/TOFMS, about five times more peaks were identified than in GC x GC/qMS. Retention indices for all peaks were calculated in the bi-dimensional column set comprising of a 5% phenyl polysilphenylene-siloxane primary column and a polyethylene glycol second column. The spectra obtained by both mass detection techniques (qMS and TOFMS) give very similar results when spectral library searching was performed. The majority of the identified compounds eluted as pure components as a result of high-resolution GC x GC separations, which significantly reduces co-elution, and therefore increases the likelihood that pure spectra can be obtained. The differences between TOFMS and qMS (in fast scanning mode) spectra were generally small. Whilst spectral quality and relative ion ratios across a narrow peak (e.g. w(b) approximately 100-150 ms) do vary more for the fast peaks obtained in GC x GC/qMS operation, than with TOFMS, in general adequate spectral matching with the library can be achieved.     

Simultaneous determination and method validation of difenoconazole,propiconazole and pyraclostrobin in pepper and soil by LC–MS/MS in field trial samples from three provinces,China

A liquid chromatography–electrospray ionization tandem mass spectrometry method was developed for simple and accurate detection of the fungicides difenoconazole, propiconazole and pyraclostrobin in peppers and soil. Three fungicides residues were extracted from samples by acetonitrile and cleaned up by dispersive solid‐phase extraction before instrumental analysis. The accuracy and precision of the method were evaluated by conducting an intra‐ and inter‐day recovery experiment. The limits of quantification and detection of difenoconazole, propiconazole and pyraclostrobin in pepper and soil were 0.005 and 0.0015 mg/kg, respectively. The recoveries were investigated by spiking pepper and soil at three levels, and were found to be in the ranges 79.62–103.15% for difenoconazole, 85.94–103.35% for propiconazole and 80.14–97.69% for pyraclostrobin, with relative standard deviations <6.5%. Field experiments were conducted in three locations in China. The half‐lives of difenoconazole, propiconazole and pyraclostrobin were 5.3–11.5 days in peppers and 6.1–32.5 days in soil. At harvest, pepper samples were found to contain difenoconazole, propiconazole and pyraclostrobin well below the maximum residue limits of European Union at the interval of 21 days after last application following the recommended dosage.     

Electrokinetic parameters of ion transport across isolated pepper cuticular membranes

The transport of NaCl and CaCl₂ solutions across isolated pepper cuticular membranes was studied by means of conductivity, membrane potential and diffusion experiments. Some characteristic membrane parameters such as the electrical resistance, ionic and salt permeabilities were obtained as a function of the electrolyte concentrations. Cuticle morphological asymmetry accounts for differences in membrane potential values under external reverse gradients. The influence of temperature on the membrane structure was also considered, but only small changes in the electrokinetic parameters were obtained. From the NaCl diffusion experiments two activation energies were determined (54.8 kJ/mol for temperature ranging between 15 and 35°C, and 20.6 kJ/mol for the interval of temperature between 40 and 60°C), which could be associated to thermal transitions in the molecular structure of the cuticle for the interval 30–40°C.