Antioxidant and Oxidant Levels of Pepper (Capsicum annuum cv. ‘Charlee’) Infected with Pepper Mild Mottle Virus

Abstract

Total antioxidant status (TAS), total oxidant status (TOS), as well as total phenol (TP), free phenol (FP), conjugated phenol (CP), and the vitamin C content of pepper plants (Capsicum annuum cv. 'Charlee') infected with Pepper mild mottle virus (PMMoV) were determined via a novel automated antioxidant system using test kits. PMMoV was first identified in Turkey in 1994 in commercial pepper (Capsicum annuum cv. 'Charlee') fields and caused an outbreak in southern Turkey by 2006, especially in greenhouses. Infected plants were confirmed by ELISA using commercial kits for the virus. The infected plants had stunted growth; and leaves and fruits became mottled, puckered, malformed, deformed, and marked by off-colored sunken areas. Fruits expressing virus symptoms were utilized for biochemical analyses. The percent ratio of TOS to TAS was calculated as the oxidative stress index (OSI). The TAS level and the vitamin C content were found to be significantly lower in infected peppers as compared to healthy peppers. However, TOS, OSI, TP, FP, and CP levels were significantly higher in infected pepper fruits than in healthy ones. In this study, it has been demonstrated that low levels of TAS and high levels of TOS, as well as high OSI status, reflects the quality of peppers. Using this method, the quality of fruits and the condition of plants can be determined in advance of stress development.

Candidatus Phytoplasma trifolii (16SrVI) infection modifies the polyphenols concentration in pepper (Capsicum annuum) plant tissues

“…In this regard, Foyer and Noctor () mention that the function of phenolic compounds is more important for leaves compared to other organs of plants during pathogen infection, as chloroplasts, where the formation of H 2 O 2 and other reactive oxygen species (ROS) occur, are located in the leaves. When plants are attacked by pathogens, they respond by activating a variety of defence mechanisms, including the rapid production and accumulation of ROS; hence, the phenolic content of the plants increases (Dikilitas et al., ). In agreement to the current results, Huseynova et al.…”

“…Pepper is a crop of major agricultural and economic importance, heavily consumed worldwide as a season‐free vegetable, and it is known for its pungency, rich flavour, and nutritional value (Park et al., and Reddy et al., ). Pepper crops can be grown in fields and in greenhouses; however, their average yields are severely impacted by the presence of pests and diseases (Dikilitas, Guldur, Deryaoglu, & Ozcan, ). Besides well‐known fungal and virus pathogens, recently, phytoplasma has become increasingly important as a serious threat in many different crops around the world (Junqueira, Bedendo, & Pascholati, ; Margaria et al., ), and the pepper crop is not the exception.…”

The biocompatibility of resin composite materials on different stem cells.

“…Colour intensity differs according to the amount of oxidant in the sample. The absorbance of this colour is measured spectrophotometrically at 530 nm [40,41].…”

“…The intensity of the colour varies according to the quantity of antioxidants and their antioxidant capacity. The absorbance of this colour is measured spectrophotometrically at 660 nm [40,41]. Then we used the following formula to determine the TOS (μmol H 2 O 2 Equiv./L.)…”

Antioxidant Responses of Three Pepper (Capsicum annuum) Varieties against Pepper veinal mottle virus

“…The isolated PVMV was confirmed serologically by DAS-ELISA. The inoculum was prepared according to the method described by Dikilitas et al [22]. Each pepper variety was then inoculated with the supernatant containing PVMV by gently rubbing on the leaves of 14-day-old seedlings [23].…”