Relations between fruit chemical components of biquinho pepper cultivars in different crop seasons

Diel, Maria Inês; Lúcio, Alessandro Dal’Col; Schmidt, Denise; Valera, Oscar Valeriano Sánchez; Fontana, Daniele Cristina; Tartaglia, Francieli de Lima; Tischler, André Luís; Lambrecht, Darlei Michalski; Zemolin, João Alberto

doi:10.1016/j.foodres.2020.109701

Cited by 5 publications

(9 citation statements)

References 28 publications

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“…The TPC of the fraction corresponding to soluble phenolics (2.85 mg GEA per g dw) was close to that reported by Martinez et al 20 of about 4.14 mg GAE per g dw (0.976 mg GAE per g fresh pepper) and Diel et al 19 of 0.856 mg GAE per g fresh peppers (∼ 4.75 mg GAE per g dw) for BRS Moema peppers and considerably lower than that reported in the literature for other biquinho peppers, which ranged from 11.95 mg GAE per g dw to 16.03 mg GAE per g dw. 35 In addition to the natural variations in the chemical composition of peppers already discussed, the extraction conditions can favor the extraction of compounds that may interfere with the results of the spectrophotometric method with the Folin-Ciocalteu reagent.…”

Section: Total Phenolic Content and Antioxidant Capacity Of Phenolic ...supporting

confidence: 89%

“…21 Variations in the content of macro- and micro-nutrients are expected due to the well-established understanding that the chemical composition of the BRS Moema pepper, as well as other capsicum varieties, is influenced by the specific cultivar and growing season. 19…”

Section: Resultsmentioning

confidence: 99%

“…However, only a limited number of studies have been carried out to characterize their composition. [8][9][10][19][20][21] In the case of BRS Moema peppers, there is a lack of information available in the literature regarding the profile and content of phenolic compounds and capsiate. Most of the existing literature focuses on characterizing the extractable fraction of phenolics, neglecting the insoluble non-extractable fraction, which may result in an incomplete characterization of phenolic compounds in capsicum peppers.…”

Section: Introductionmentioning

confidence: 99%

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Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

et al. 2023

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Section: Total Phenolic Content and Antioxidant Capacity Of Phenolic ...supporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

et al. 2023

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“…For example, in C. chinense , var. biquinho cultivars (‘BRS Moema’ and ‘Airetama’), differential antioxidant potential was observed in fruits grown during August, but not in fruits grown during October (Diel et al., 2020). Similarly, few other studies reported higher antioxidant activity and contents of ascorbic acid, dehydroascorbic acid, and phenolics in fruits harvested during the month of April and May (Marti et al., 2011; Dobón‐Suárez et al., 2021).…”

Section: Factors Influencing Antioxidant Activity Of Peppermentioning

confidence: 99%

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre-and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.

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“…Previous studies have shown that the use of organic fertilizers signi cantly increases the growth and development of peppers and contributes to the nutritional status of the crop (Pereira et al 2021;Jaaf et al 2022). Among the pepper varieties, "biquinho" is a popular variety in Brazil and is gaining increasing popularity worldwide (Diel et al 2020). Biquinho-type fruits are highly appreciated, mainly in the processed form as preserves, due to their aroma, crunchiness, and lack of pungency.…”

Section: Introductionmentioning

confidence: 99%

Composts from bovine rumen and chicken litter improve soil fertility and promote the growth of pepper (Capsicum chinense Jacq.)

Barbosa

Santos

Rocha

et al. 2023

Preprint

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Organic waste from agricultural activities has the potential for reuse when treated and applied to the soil as organic fertilizers. This study investigated the effects of composted bovine ruminal content (CBR) and composted chicken litter (CCL) on the soil attributes, growth, and nutrition of Capsicum chinense Jacq. plants. The experiment was conducted at the Federal University of Piauí, Teresina, using a randomized block design with four replications in a 3⨯2 + 2 factorial scheme. Treatments included doses of 30, 60, and 90 Mg ha-1 of CBR and CCL and two additional treatments (mineral fertilization, NPK; unfertilized soil, CK). The monitored variables included soil biological and chemical attributes, plant nutritional status, biometry, and dry matter. Results indicate that organic compost has the potential to improve soil attributes, such as pH, organic carbon, nitrogen, phosphorus, potassium, calcium, sodium, microbial biomass carbon, and soil respiration. Moreover, plant variables were positively affected by CBR and CCL, with a linear increase in response to CBR and a quadratic increase due to CCL. Nutrient concentrations in the leaves increased with compost application, except for iron. Therefore, CBR and CCL have the potential to improve soil chemical and microbiological attributes as well as support the development and nutritional status of Capsicum chinense Jacq. plants, suggesting that the use of organic waste as a fertilizer is a sustainable cultivation strategy.

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Relations between fruit chemical components of biquinho pepper cultivars in different crop seasons

Cited by 5 publications

References 28 publications

Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Composts from bovine rumen and chicken litter improve soil fertility and promote the growth of pepper (Capsicum chinense Jacq.)

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