Effect of different solvents on volatile and non-volatile constituents of red bell pepper (Capsicum annuum L.) and their in vitro antioxidant activity

Prabakaran, S.; Lavanya, R.; Sudha, Veerappan; Brindha, P.; Kannappan, Niraimathi

doi:10.1007/s11694-017-9532-3

Cited by 12 publications

(5 citation statements)

References 19 publications

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“…Additionally, Zhuang et al [26] reported that red bell pepper showed antioxidant activity (by DPPH and FRAP assays) that may prevent lipid peroxidation. Similar trends were reported by Prabakaran et al [63], who informed that ethanolic red bell pepper extract showed higher antioxidant activity than chloroform and ethyl acetate extracts in both DPPH and FRAP tests; however, their effects were dose-dependent. Furthermore, Bae et al [65] reported that a higher DPPH scavenging activity was detected in the hexane extracts from bell pepper fruits, whereas the reducing power (FRAP) was detected in ethyl acetate and acetone extracts.…”

Section: Antioxidant Activitysupporting

confidence: 89%

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

et al. 2021

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Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action.

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Section: Antioxidant Activitysupporting

confidence: 89%

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

et al. 2021

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“…It seems that the difficulty could be linked to the small quantities of volatiles collected from the C. annuum plant headspace. Any changes in emitted VOCs should be investigated in future studies with other volatile extraction techniques . On the other hand, electroantennograpic (EAG) assays can be used to investigate aphid olfactory responses to very small peaks and to distinguish active C. annuum volatiles modulated by the presence of PPI with T. patula cv.…”

Section: Discussionmentioning

confidence: 99%

Repellence of Myzus persicae (Sulzer): evidence of two modes of action of volatiles from selected living aromatic plants

Dardouri

Gautier

Issa

et al. 2019

Pest Management Science

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BACKGROUND Intercropping companion plants (CPs) with horticultural crops could be an eco‐friendly strategy to optimize pest management. In this research, volatile organic compounds (VOCs) emitted by some CPs were investigated for their repellent properties towards the green peach aphid (Myzus persicae Sulzer). The aim of this study was to understand the modes of action involved: direct effects on the aphid and/or indirect effects via the host plant (pepper, Capsicum annuum L.). RESULTS We identified two promising repellent CP species: the volatile blend from basil (Ocimum basilicum, direct repellent effect) and the mixture of (or previously intercropped) C. annuum plants with Tagetes patula cv. Nana (indirect effect). This effect was cultivar‐dependent and linked to the volatile bouquet. For the 16 compounds present in the O. basilicum or T. patula bouquets tested individually, (E)‐β‐farnesene, and eugenol reported good repellent properties against M. persicae. Other compounds were repellent at medium and/or highest concentrations. Thus, the presence of repellent VOCs in a mixture does not mean that it has a repellent propriety. CONCLUSION We identified two promising repellent CP species towards M. persicae, with a likely effect of one CP's VOCs on the host plant repellency and highlighted the specific effectiveness of VOC blends. © 2018 Society of Chemical Industry

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“…The choice of the extraction solvent is very important for the recovering of phenolic compounds in plant matrix [25]. Common solvents including ethanol, methanol, acetone, and ethyl acetate have been widely used for the extraction of nature antioxidants in plant matrix [26,27].…”

Section: Total Phenolic Content and Total Flavonoid Contentmentioning

confidence: 99%

HPLC-ESI-qTOF-MS/MS Characterization, Antioxidant Activities and Inhibitory Ability of Digestive Enzymes with Molecular Docking Analysis of Various Parts of Raspberry (Rubus ideaus L.)

Liu

Qin

et al. 2019

Antioxidants

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The anti-oxidative phenolic compounds in plant extracts possess multiple pharmacological functions. However, the phenolic characterization and in vitro bio-activities in various parts of raspberry (Rubus idaeus L.) have not been investigated systematically. In the present study, the phenolic profiles of leaves (LE), fruit pulp (FPE), and seed extracts (SE) in raspberry were analyzed by HR-HPLC-ESI-qTOF-MS/MS method, and their antioxidant activities and digestive enzymes inhibitory abilities were also investigated. The molecular docking analysis was used to delineate their inhibition mechanisms toward type II diabetes related digestive enzymes. Regardless of LE, FPE, or SE, 50% methanol was the best solvent for extracting high contents of phenolic compounds, followed by 50% ethanol and 100% methanol. The LE of raspberry displayed the highest total phenolic content (TPC) and total flavonoid content (TFC). A total of nineteen phenolic compounds were identified. The quantitative results showed that gallic acid, ellagic acid, and procyanidin C3 were the major constituents in the three extracts. The various parts extracts of raspberry all exhibited the strong antioxidant activities, especially for LE. Moreover, the powerful inhibitory effects of the three extracts against digestive enzymes (α-glucosidase and α-amylase) were observed. The major phenolic compounds of the three extracts also showed good inhibitory activities of digestive enzyme in a dose-dependent manner. The underlying inhibitory mechanisms of the main phenolic compounds against digestive enzymes were clarified by molecular docking analysis. The present study demonstrated that the various parts of raspberry had strong antioxidant activities and inhibitory effects on digestive enzymes, and can potentially prevent oxidative damage or diabetes-related problems.

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Effect of different solvents on volatile and non-volatile constituents of red bell pepper (Capsicum annuum L.) and their in vitro antioxidant activity

Cited by 12 publications

References 19 publications

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

Repellence of Myzus persicae (Sulzer): evidence of two modes of action of volatiles from selected living aromatic plants

HPLC-ESI-qTOF-MS/MS Characterization, Antioxidant Activities and Inhibitory Ability of Digestive Enzymes with Molecular Docking Analysis of Various Parts of Raspberry (Rubus ideaus L.)

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