Journal ArticleDOI
Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity
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TLDR
The nutritional significance of consuming sweet peppers at the red maturity stage because of enhanced functional properties is proposed and overall genotype Flamingo and Anupam represent superior genotypes for both nutrition and germplasm improvement.Abstract:
Changes in total phenolics, antioxidant activity (AOX), carotenoids, capsaicin and ascorbic acid were monitored during three maturity stages in 10 genotypes of sweet pepper. In an attempt to explain the variations during maturity stages (green, intermediate and red/yellow), the data was expressed both on fresh and dry weight basis. All the antioxidant constituents (phenolics, ascorbic acid and carotenoids) and AOX, when expressed on fresh weight basis in general, showed an overall increasing trend during maturity in all the genotypes studied. On dry weight basis, phenolic content declined in majority of the genotypes during maturity to red stage. This decline was significant ( P 0.05 ) in Parker, Torkel, HA-1038 and Flamingo. Genotype Flamingo and Golden Summer had the highest phenolic content of 852.0 mg 100 g−1 and 720.5 mg 100 g−1, at their final red and yellow maturity stages, respectively. With maturation, most of the cultivars showed a declining trend with regard to capsaicin content while total carotenoids and β-carotene content increased significantly. Anupam was a promising genotype in terms of both total carotenoids and β-carotene content. Ascorbic acid content declined progressively with advancing maturity. Genotype HA-1038 had the maximum content (3030 mg 100 g−1 dwb) at the green stage. AOX in general, increased with maturity and registered a 1.30–1.95fold increase from green to red stage. The study proposes the nutritional significance of consuming sweet peppers at the red maturity stage because of enhanced functional properties. Overall genotype Flamingo and Anupam represent superior genotypes for both nutrition and germplasm improvement.read more
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Journal ArticleDOI
Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Antonio Vega-Gálvez,Karina Di Scala,Karina Di Scala,Katia Rodríguez,Roberto Lemus-Mondaca,Roberto Lemus-Mondaca,Margarita Miranda,Jessica López,Mario Pérez-Won +8 more
TL;DR: In this paper, the effects of process temperatures between 50 and 90°C on physico-chemical properties, rehydration, colour, texture, vitamin C, antioxidant capacity and total phenolics during the drying of red pepper were studied.
Journal ArticleDOI
Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers
TL;DR: Elimination of chlorophylls by silicic acid chromatography reduced the DPPH scavenging activity of the extracts, compared to crude extracts, confirming the antioxidant activity of chloropylls present in Jalapeño and Serrano peppers.
Journal ArticleDOI
Correlations of antioxidant activity against phenolic content revisited: a new approach in data analysis for food and medicinal plants.
TL;DR: The new approach to analyze data correlating total antioxidant activity and total phenolic compounds in foods takes into consideration the phenolic profiles and provides information on the effectiveness of phenolics present in the samples to neutralize free radicals.
Journal ArticleDOI
Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times
TL;DR: In this article, the effect of harvest time, based on maturity stage, on changes in the phenolic compounds especially, quercetin and catechin, total phenols, ascorbic acid, antioxidant activity and taste-related compounds such as total soluble solid (TSS) and titritable acidity (TA) was investigated.
Journal ArticleDOI
Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages.
TL;DR: The recovery of pepper phytochemicals present an interesting strategy in pursuit of new bioactive compounds and natural ingredients for agro-food, cosmetic and pharma industry uses, as replacements for the synthetic compounds and also in the valorisation of plant's by-products.
References
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TL;DR: The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.
Journal ArticleDOI
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
TL;DR: In this article, the antioxidant activity and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined.
Journal Article
Total Phenol Analysis: Automation and Comparison with Manual Methods
TL;DR: In this article, a 40-sample/hour procedure was adapted from the Singleton-Rossi method of analysis for total phenols in wine and other plant extracts, and compared with small-volume manual and semi-automated versions of this analysis.
Journal ArticleDOI
Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay
TL;DR: The antioxidant (AO) activity of polyphenols (PPs) was determined for the first time using a modified FRAP (ferric reducing/antioxidant power) assay and polyphenol's AO efficiency seemed to depend on the extent of hydroxylation and conjugation.
Journal ArticleDOI
Fruit and vegetables, and cardiovascular disease: a review.
Andy R Ness,John Powles +1 more
TL;DR: Although null findings may be underreported the results are consistent with a strong protective effect of fruit and vegetables for stroke and a weaker protective effect on coronary heart disease.