Comparison of the Content of Bioactive Substances and the Inhibitory Effects against Rat Plasma Oxidation of Conventional and Organic Hot Peppers (Capsicum annuum L.)

Abstract

The aim of this study was to evaluate the chemical compositions and antioxidative activities of hot pepper fruits cultivated with strict management by organic and conventional agricultural practices. The ascorbic acid content in the organically grown hot pepper (OGP) was significantly higher than that of conventionally grown hot pepper (CGP) in both green and red fruits. The content of other bioactive compounds such as flavonoids (apigenin, luteolin, quercetin) and total phenolics in OGP was typically higher than in CGP regardless of fruit color. In addition, the ABTS(+) radical-scavenging activity of OGP red fruits was significantly higher than that of CGP red fruits. Moreover, regardless of the color of the fruits, a higher antioxidative activity was observed in blood plasma from rats administered the OGP fruit extracts than in blood plasma from rats administered the CGP fruit extracts. It was hypothesized that the higher antioxidant activity of the OGP fruits may have resulted from the higher antioxidant content in the OGP fruits. These results suggest that consumption of pepper fruits may increase antioxidant activity in the blood, and OGP fruits may be more effective in increasing this antioxidant activity than CGP fruits.

Plant polyphenol content, soil fertilization and agricultural management: a review

“…Organically grown sweet pepper showed significantly higher content of phenolics whatever the mature stage [78], and according to authors, this increase occurs as a response both to pathogenic pressure and to a lower nitrogen availability. Total phenolic content in organic hot peppers was higher than in conventional one [79]. In other cases [70,80], no differences were pointed out.…”

Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

“…The vitamin C content depends on the degree of fruit ripeness. Kim et al 5 also found a significantly higher content of vitamin C in organic than in conventional pepper fruits. At the same time they observed that the vitamin C content increased during ripening in both organic and conventional fruits.…”

“…Bell pepper fruits are rich in phenolic compounds from the groups of phenolic acids and flavonoids 5, 6, 10. Organic pepper fruits were characterised by a significantly higher content of phenolic acids (Table 3).…”

“…Pepper is a good source of numerous antioxidant compounds. For example, pepper fruits contain more than 20 different carotenoids, abundant phenolic compounds (including flavonoids) and vitamin C 4–6. Consumption of one medium‐size pepper provides double the daily requirement of vitamin C 7.…”

Agriculture and Bioactives: Achieving Both Crop Yield and Phytochemicals

“…Also, Pérez-López et al [30] found that organic peppers had the higher content of minerals, carotenoids, and antioxidant activity when compare to conventional peppers. Kim et al [31] found the same trend while Luthria et al [32] concludes that multiple analyses become critical in order to draw any specific conclusions about the influence of environment and growing conditions on phenolic content. Moreover, some studies concluded that very few compositional differences exist.…”