Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes

Carvalho, Ana Vânia; Mattietto, R. de A.; Rios, Alessandro de Oliveira; Maciel, Renan de Almeida; Moresco, Karla Suzana; Oliveira, Thaise Cristine de Souza

doi:10.1007/s13197-015-1833-0

Cited by 51 publications

(40 citation statements)

References 40 publications

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“…For anthocyanins, in turn, the results of the present study were similar to those reported by Carvalho et al, (2015), ranging between 2-20 mg 100 g -1 fw. Anthocyanins are a group of compounds that are part of the class of flavonoids.…”

Section: Discussionsupporting

confidence: 92%

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Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Morais¹,

Martins²,

Serafim³

et al. 2019

JAS

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The present study evaluates the fruit yield and antioxidant activity of pepper genotypes as a function of nitrogen doses. The experiment was conducted in a greenhouse with seven pepper genotypes: two C. annuum (116 and 163), two C. chinense (39 and 118), two C. frutescens (17 and 113), and one C. praetermissum (141), and 11 nitrogen doses (0, 1, 2, 4, 8, 16, 32, 64, 128, 256 and 512 N mg dm-3). Productive parameters were evaluated, and antioxidant compounds were determined by spectrophotometric methods. Genotypes 116 and 163 showed a higher fruit fresh mass, and genotype 141 produced the highest number of fruits per plant. Genotypes 141 and 163 were the earliest. The highest antioxidant activity was obtained in the extracts of fruits of genotype 113. Nitrogen fertilization did not affect the antioxidant content of fruits. The pepper genotypes of the present study have comparable bioactive compound contents and antioxidant activity. Therefore, they are promising genotypes for the vegetable production sector, with potential for industrial and pharmacological use.

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Section: Discussionsupporting

confidence: 92%

“…Total polyphenol content is often correlated with antioxidant activity against DPPH radical in peppers (Carvalho et al, 2015;Sora et al, 2015). In the present study, total polyphenol content was observed between 10-300 mg 100 g -1 fw, similar to those reported in other studies on peppers (de Aguiar et al, 2016).…”

Section: Discussionsupporting

confidence: 91%

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Morais¹,

Martins²,

Serafim³

et al. 2019

JAS

View full text Add to dashboard Cite

show abstract

“…Gang et al (2008) reported similar results, where the capsaicin had greater DPPH radical scavenging activity than hot peppers extracts. Also importantly, it is difficult to compare the values obtained by DPPH method with others reported results, mainly because of the different methods used, and the different ways of expressing the results (Carvalho et al, 2015).…”

Section: Antioxidant Propertiesmentioning

confidence: 98%

Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra

Riquelme

Matiacevich

2016

CyTA - Journal of Food

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Oleoresin of Capsicum sp. is considered a food additive due to its color and pungency, and its active compound, capsaicin, is characterized by antimicrobial and antioxidant properties. However, Chilean variety of Capsicum sp. has not been characterized yet. The purpose of this study was to characterize the oleoresin of Capsicum annuum var. Cacho de cabra (OCc). Solvent extraction of OCc was carried out with hexane and physical properties of the OCc obtained were determined. Antimicrobial and antioxidant properties of OCc were compared with its active compound, capsaicin. Results showed that OCc has good optical properties compared with other commercial oleoresins and better antimicrobial properties than pure capsaicin. Due to the good optical properties obtained for OCc, this oleoresin could have a higher commercial value to be used as a coloring and flavor of various products, giving an added value to this variety of pepper. Caracterización y evaluación de algunas propiedades de oleorresina de Capsicum annuum var. cacho de cabra RESUMEN La oleorresina de Capsicum sp. es considerada un aditivo alimentario debido a su color y pungencia, y su compuesto activo capsaicina se caracteriza por poseer propiedades antimicrobianas y antioxidantes. Sin embargo, la oleorresina de la variedad chilena de Capsicum sp. no ha sido caracterizada. El objetivo de este estudio fue caracterizar la oleorresina de Capsicum annuum var. Cacho de cabra (OCc). Se realizó la extracción por solvente de OCc con hexano y se determinaron las propiedades físicas de la OCc obtenida. Las propiedades antimicrobianas y antioxidantes de la OCc fueron comparadas con su compuesto activo capsaicina. Los resultados mostraron que la OCc presenta buenas propiedades ópticas en comparación con otras oleorresinas comerciales y mejores propiedades antimicrobianas que la capsaicina pura. Debido a las buenas propiedades ópticas obtenidas para la OCc, esta podría ser de interés comercial para ser usada como colorante y saborizante de diversos productos, otorgándole un valor a esta variedad de ají.

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“…The use of solvents with HCl 1.5 mol/L in jaboticaba propitiates a pH between 1 and 1.5. Therefore, to provide higher stability, it is important to keep the pH at 1.0 ± 0.1, during extraction of those pigments . The pH has a markable influence on the color and stability of the anthocyanins and phenolic acids, being more stable in more acid solutions and more quickly destroyed by heating .…”

Section: Methodsmentioning

confidence: 99%

Antibacterial activity and in vivo wound healing potential of phenolic extracts from jaboticaba skin

et al. 2018

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In this study, different phenolic extracts were obtained from the jaboticaba skin meal (JSM), whose phenolic compounds were characterized and their antibacterial activities were assessed. Moreover, the activity of lyophilized ethanolic extract of jaboticaba skin (EEJS) on wound healing was analyzed in rats. The JSM phenolic extracts were obtained in four ways: aqueous, methanolic, ethanolic, and acetone extracts. The phenolic compounds were characterized in these extracts by high-performance liquid chromatography, and their antibacterial activities were evaluated. The in vivo experiment was divided into four groups and received the following treatments: G1-silver sulfadiazine (positive control); G2-EEJS at 10%; G3-EEJS at 5%, and G4-EEJS at 2.5%. The aqueous extract did not inhibit the growing of any bacterium. The ethanolic, acetone, and methanolic extracts inhibited the growing of all bacteria tested at the concentrations of 1.25%, 2.50%, and 5.00%, respectively. The ethanolic extract was the one that showed the highest bacterial inhibition potential and the highest contents of phenolic compounds, especially of catechin, epicatechin gallate, and epicatechin. The G3 and G4 treatments presented faster wound healing compared to the G1 one, as it promoted a less intense inflammatory reaction and full closure of the wounds at an accelerated rate.

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Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes

Cited by 51 publications

References 40 publications

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra

Antibacterial activity and in vivo wound healing potential of phenolic extracts from jaboticaba skin

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