Vitamin C and Total Antioxidant Content in Pepper Fruits (Capsicum annuum L.): Comparative Analysis of Peppers Grown in Conventional and Organic Agricultural Systems

Abstract

This work was carried out in collaboration among listed authors. Author OB planned and carried the field experimental work performed the results analysis, literature collection and manuscript writing. Author FT participated in planning of the field experimental work, statistical analysis and manuscript preparation. Author LM was responsible for overall planning and supervision of the experiment and participated in manuscript preparation. Authors SJ and KT contributed with the applied laboratory methodology for extraction of vitamin C and total antioxidants and quantification of vitamin C. All authors read and approved the final manuscript.

The Brown Marmorated Stink Bug (Halyomorpha halys Stål.) Influences Pungent and Non-Pungent Capsicum Cultivars’ Pre- and Post-Harvest Quality

“…L.), both pungent and not pungent cultivars, are widely cultivated around the world [1]. They are cultivated for their versatile usage in the culinary industry and for their benefits to human health, with a high vitamin C content, low sucrose content, and pungent cultivars for their capsaicinoid content [2,3]. There are 25 species in the genus Capsicum, of which five are widely cultivated that are susceptible to pests and diseases [4].…”

Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials

“…On the other hand, antioxidant capacity of their organic bell pepper was higher than conventional ones. Bicikliski et al (2018) also determined that organic production of bell peppers resulted higher antioxidant content compared to conventional ones. Hallmann and Rembiałkowska (2012) showed that organic bell pepper fruits contained significantly more chlorogenic acid, gallic acid, quercetin, kaempferol, and total phenolic acids compared to conventional ones.…”