Open AccessThermal Stability of Pepper Leaf Extracts
Author(s) -
J. W. Anderson
Publication year - 2004
Publication title -
hortscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.518
H-Index - 90
eISSN - 2327-9834
pISSN - 0018-5345
DOI - 10.21273/hortsci.39.4.855a
Subject(s) - pepper , turbidity , chemistry , precipitation , pulmonary surfactant , extraction (chemistry) , capsicum annuum , thermal stability , ethylenediamine , chromatography , botany , horticulture , food science , biology , biochemistry , inorganic chemistry , organic chemistry , ecology , physics , meteorology
Acute heat stress can denature and aggregate proteins. The objective of this study was to determine how changes in the chemical and physical environment affected high temperature-induced turbidity and precipitation in pepper ( Capsicum annuum L.) leaf extracts. High temperature stability of leaf extracts decreased as the tissue concentration increased. Control extracts exhibited a time-dependent change in resistance to turbidity and precipitate development, but the presence of polyvinylpolypyrrolidone stabilized the extracts. Ethylenediamine-tetraacetic acid had a less marked effect on turbidity and precipitation. Solution thermal stability increased as buffer pH increased from pH 6.0 to 7.0 regardless of whether the pH was adjusted before or after tissue extraction. Mannitol strongly stabilized pepper leaf extracts, but a surfactant lowered the thermal stability.