The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

Menichini, Francesco; Tundis, Rosa; Bonesi, Marco; Loizzo, Monica Rosa; Conforti, Filomena; Statti, Giancarlo; Cindio, Bruno de; Houghton, Peter J.

doi:10.1016/j.foodchem.2008.09.086

Cited by 236 publications

(174 citation statements)

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“…Pepper has a high nutritive value and has long been recognized as an excellent source of vitamin C, carotenoids, phenolic compounds and other phytochemicals that are powerful antioxidants that destroy free radicals (Asnin and Park 2015;Kothari et al 2010). The levels of these compounds in pepper depend on many factors, including cultivar, maturity, growing conditions, and climate (Menichini et al 2009;Zhuang et al 2012). Numerous studies have examined peppers mainly to evaluate the chemical composition and/or antioxidant activities of the various cultivars (Deepa et al 2006;Zhuang et al 2012) and the effects of drying and cooking methods on their physicochemical properties (Hwang et al 2012;Scala and Crapiste 2008;Vega-Gálvez et al 2009;Yaldiz et al 2010).…”

Section: Introductionmentioning

confidence: 99%

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

et al. 2015

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This paper presents a comparison of the contents of capsaicin, dihydrocapsaicin and total phenolics as well as of the antioxidant activities of six types of peppers of the genus Capsicum. The varieties were analyzed in terms of their in vitro antioxidant activity using ferric reducing antioxidant powder (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethylbenzothiazoline 6-sulfonate (ABTS •+ ) assays. The contents of phenolics and capsainoids as well as the antioxidant activities were higher in seeds than in pulps. The correlations (ρ<0.01) between the phenolic composition and the capsaicinoids levels were high (r=0.98). Similarly high were also the correlations between the antioxidant activities and the contents of total phenolics and capsaicinoids. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA) and multiple linear regression (MLR). PCA explained 97.77 % of the total variance of the data, and their separation into three groups in a scatter plot was divised. Using HCA, three clusters were suggested. Cluster one, formed by pulps (bell pepper, orange habanero, cayenne, dedo de moça and red habanero), showed the lowest levels of the compounds quantified. Most seed samples were grouped in cluster two (bell pepper, cayenne, dedo de moça and malagueta) together with malagueta pulp. Cluster three was formed by orange and red habanero seeds, which showed the highest levels of all compounds analyzed. The MRL revealed that the values of capsaicinoids and total phenols are more adequate to predict the antioxidant activity measured by the FRAP assay.

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Section: Introductionmentioning

confidence: 99%

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

et al. 2015

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“…As stated by Lacan and Baccou (1998) when studying melon varieties, those fruit with higher antioxidant levels were able to be stored for longer periods, representing an extension in shelflife. However, Menichini et al (2009) reported that quality and quantity of such bioactive compounds are directly influenced by harvest stage, genotype, climate and cultivation techniques.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

Souza¹,

Moura

Brito

et al. 2014

Rev. Bras. Frutic.

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-Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant activity and antioxidant enzyme activity. Anthocyanin and flavonoid were determined through LC-DAD-ESI/MS and all analysis followed a completely randomized factorial 3 x 4 design. Fruits of 'Florida Sweet' presented significantly higher soluble solids (9.46°Brix). Vitamin C content decreased during ripening, but ripe 'BRS 366' fruits showed the greatest values (1363 mg.100 g -1 ) and highest TAA with 42.36 µM TEAC.g -1 FW. Cyanidin 3-rhamnoside (520.76 mg.100 g -1 DM) and quercetin 3-rhamnoside (33.72 mg.100 g -1 DM) were the most abundant anthocyanin and yellow flavonoids found mainly in 'Flor Branca' fruit of acerola, whose antioxidant enzymes activities were also higher. Ripe 'Florida Sweet' fruit presents a great potential for fresh consumption, meanwhile physiologically mature 'BRS 366' fruit seems the best option for the bioactive compounds processing industry. As 'Flor Branca' fruit of acerola kept the highest activity levels, it could be an indicative of greater potential for postharvest conservation. Index Terms: Malpighia emarginata, development, vitamin C, enzymes, polyphenols. COMPOSTOS ANTIOXIDANTES E ATIVIDADE ANTIOXIDANTE TOTAL EM FRUTOS DAS VARIEDADES FLOR BRANCA, FLORIDA SwEET E BRS 366 DE ACEROLEIRARESUMO -Informações sobre propriedades antioxidantes em diferentes estádios ontológicos podem ajudar os produtores e tecnólogos de alimentos a identificar quais cultivares e/ou estádio de maturidade são os mais adequados para a sua necessidade; portanto, o objetivo deste trabalho foi estudar as alterações no metabolismo antioxidante durante o desenvolvimento de frutos da aceroleira. Frutos das cv. FlorBranca, BRS 366 e Florida Sweet foram colhidos em diferentes estádios: imaturos com cor verde (I), fisiologicamente maduros com cor verde e tamanho máximo (II), com cor predominantemente vermelha (III) e totalmente vermelha, maduro (IV). Após a colheita, os frutos foram selecionados, divididos em quatro repetições com 500 g cada e avaliados quanto à acidez titulável, pH, sólidos solúveis, açúcares solúveis totais, vitamina C, polifenóis, antocianinas, flavonoides amarelo, atividade antioxidante total e atividade de enzimas antioxidantes. Antocianina e flavonoides foram determinados por meio LC-DAD-ESI/MS, e todas as análises seguiram um deline...

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“…Its fruits are known for distinctive pungency causing severe heat and nominated as the hottest pepper in the world with one million of the Scoville heat units (SHU) (Bosland & Baral 2007). Studies have mainly been focused on pungency-related compounds, capsaicinoids, using metabolic approach in C. chinense (Menichini et al 2009;Wahyuni et al 2013). Previously, two complete chloroplast genome sequences of Capsicum annuum L. were reported: the cultivated type and its wild progenitor (Jo et al 2011;Zeng et al 2016).…”

mentioning

confidence: 99%

The complete chloroplast genome sequence of Capsicum chinense Jacq. (Solanaceae)

Park

Lee

et al. 2016

Mitochondrial DNA Part B

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The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

Cited by 236 publications

References 31 publications

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

The complete chloroplast genome sequence of Capsicum chinense Jacq. (Solanaceae)

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