Antioxidant and Quinone Reductase Inductive Activities of Various Organs of Pepper

Chlorophyll Content and Leaf Morphological Features of Capsicum annum L. cv. ‘Alexander’ under Yeast and Caffeine Tested as Bio-fertilizers

“…Indeed, as all these treatments registered leaves with higher length and width had also superior values of chlorophyll content. Other studies found similar results in pepper leaf chlorophyll content which increased with leaf length development (Ku et al, 2010). This particular aspect was observed visually during the experimental trial (Figure 4).…”

Physicochemical properties, antioxidant activity and inhibition ofα‐glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves‐based vinegar

“…The most abundant polyphenol through all of the fermentation steps was daidzein, which is an easily absorbed isoflavone compound that provides antioxidant effects (Foti et al ., ). According to a previous report, pepper leaves have higher total phenol contents than the roots, stems and fruits and are about 1.6‐fold higher than pepper fruit (Ku & Kang, ). In our study, relatively high daidzein, p ‐coumaric acid and caffeic acid levels were observed in the WPL with some quercetin and genistein.…”

Effect of Anti-Obesity and Antioxidant Activity through the Additional Consumption of Peel from ‘Fuji’ Pre-Washed Apple

“…DPPH scavenging activity was analysed following the method developed by Ku and Kang [ 22 ]. A DPPH assay was performed to estimate the antioxidant capacity of the samples.…”

“…The polyphenol compounds in apple extracts were determined using the Folin–Ciocalteu method modified by Ku and Kang [ 22 ], whereby 100 µL of 0.2 M Folin–Ciocalteu’s polyphenol reagent (Sigma Aldrich Inc.) was mixed in a 96-well plate with 10 µL of sample extract or positive control (0.007–1 mg·mL −1 gallic acid). After reacting at room temperature for 3 min, 100 μL of 7.5% Na 2 CO 3 (Sigma Aldrich Inc.) was added and incubated at room temperature for 30 min more.…”