Polyphenols and carotenoids in pickled bell pepper from organic and conventional production

Hallmann, Ewelina; Marszałek, Krystian; Lipowski, J.; Jasińska, Urszula; Kazimierczak, Renata; Średnicka-Tober, Dominika; Rembiałkowska, Ewa

doi:10.1016/j.foodchem.2018.11.052

Cited by 35 publications

(36 citation statements)

References 35 publications

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“…Antioxidant properties, measured by DPPH and ABTS assay and expressed as IC50, of bell pepper extracts are presented in Figure 4 . Peppers contain carotenoids, flavonoids, polyphenols and vitamins C, which are responsible for antioxidant activity [ 3 , 4 ]. The highest antioxidant activity (the lowest IC50 value), measured by DPPH based method, was exhibited by fresh samples.…”

Section: Resultsmentioning

confidence: 99%

“…Red bell pepper ( Capsicum annuum L.) is characterized by intensive red color, strong and/or sweet flavor, crispy texture and thin wax layer [ 1 , 2 ]. This well-known vegetable is also valued by consumers for its high content of bioactive substances such as carotenoids, flavonoids, polyphenols, vitamins C, A, E, B 1 , B 2 [ 3 , 4 , 5 , 6 ]. However, after harvesting, due to its high water content, red bell pepper is very sensitive for microbiological activity and thus spoilage.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore the shelf-life of pepper even in cold room storage is quite short. In this regard, various methods of processing of the bell pepper such as blanching, freezing [ 7 ], pickling [ 4 , 8 ], osmotic dehydration [ 9 , 10 ] and drying [ 11 , 12 , 13 ] are proposed to, leading to extend the shelf life.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

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The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

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“…Similar comparative study of the chemical composition of organic products was conducted to define the concentration of biologically active components in organic and standard marinated red paper. This is described in the publication Polyphenols and carotenoids in pickled bell pepper from organic and conventional production in (Hallmann, Marszałek, Lipowski, Średnicka-Tober, & Rembiałkowska, 2019).…”

Section: Problem Statementmentioning

confidence: 99%

Socioeconomic Prerequisites For Development Of Organic Food Production In Southern Macroregion

Ivashova¹

2019

The European Proceedings of Social and Behavioural Sciences

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“…Although the chemical characterization of a food matrix is of utmost relevance, the flavour (i.e., the overall sensation provided by the interaction of taste, aroma, mouth fell, sight and sound) plays a key role on the consumer's preference, and so, became a main critical quality parameter in pepper production [1]. The flavour characteristics are highly dependent on the fruit variety but also on the growing conditions/production modes (e.g., conventional or organic practices) [10] and on the fruit's maturation stage [11]. Despite the relevance of flavour, specific research addressing sweet pepper sensory analysis is scarce [1].…”

Section: Introductionmentioning

confidence: 99%

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

Guilherme

Rodrigues

Marx

et al. 2020

Microchemical Journal

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The demand for organic foods has increased worldwide, in particular due to the association with healthier, more nutritious and tasty products, being a clear trend on sweet peppers' consumption. Thus, this study aimed to evaluate the effects of agronomic production mode (conventional and organic) and maturation stage (associated to green, turning and red colours) on the chemical-sensory attributes of peppers grown in open field. It was found that organic peppers had a better visual/tactile aspect (greater firmness and more intense colours) but lower chemical quality (lower titratable acidity and total soluble solids). On the other hand, red peppers (higher maturation stage) had lower visual-tactile quality but higher chemical quality. From sensory analysis, conventional peppers had better overall aspect, colour intensity-homogeneity and brightness. Then again, the maturation stage of peppers mostly influenced the sensory visual attributes, being turning colour peppers the less appreciated, although organic red peppers were less succulent and had a lower global quality. Even so, the chemical-sensory parameters could be used to discriminate peppers taking into account the agronomic production mode and the maturation stage/colour (79 ± 12% of correct classifications for the repeated K-fold cross-validation procedure). However, a trained sensory panel is required, which can be a major drawback considering their scarcity. This limitation was successfully overcome by using a potentiometric electronic tongue, which allowed discriminating the peppers with a higher predictive sensitivity (85 ± 9%), showing that this device could be used as an accurate taste sensor for the qualitative analysis of sweet peppers.

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Polyphenols and carotenoids in pickled bell pepper from organic and conventional production

Cited by 35 publications

References 35 publications

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

Socioeconomic Prerequisites For Development Of Organic Food Production In Southern Macroregion

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

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