High-performance liquid chromatography coupled to diode array and electrospray time-of-flight mass spectrometry detectors for a comprehensive characterization of phenolic and other polar compounds in three pepper (Capsicum annuum L.) samples

Morales-Soto, Aránzazu; Gómez-Caravaca, Ana María; García-Salas, Patricia; Segura‐Carretero, Antonio; Fernández‐Gutiérrez, Alberto

doi:10.1016/j.foodres.2013.02.022

Cited by 81 publications

(72 citation statements)

References 44 publications

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“…Phenolic compounds are secondary metabolites synthesized by plants, both during normal development or in response to stress conditions (Morales-Soto et al, 2013). Polyphenols act in defense against biotic (fungi, bacteria and insects) and abiotic stress (drought, metals in soil, ultraviolet radiation) and the composition can be changed in response to stress levels (Park et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil

et al. 2015

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The objective of this study was to evaluate the genetic variability for synthesis of bioactive compounds in pepper (Capsicum annuum, Solanaceae). Total phenolics, anthocyanins, carotenoids and antioxidant activity were evaluated in 14 accessions of Capsicum annuum from the Capsicum Genebank of Embrapa Temperate Agriculture (Pelotas -RS, Brazil). Thirty plants of each accession were cultivated in the field during spring and summer. The experimental design was a complete randomized block with 14 treatments (accessions) and three replications. The laboratory evaluations followed the same experimental design to field, but with two repetitions more. Seeds were discarded and opposite longitudinal portions of fruits were manually prepared for chemical analyzes. The data obtained showed high genetic variability for phenolics, anthocyanins, carotenoids and antioxidant activity. The P39, P77, P119, P143 and P302 accessions exhibited the highest levels of antioxidants, which are strongly indicated to be used in breeding programs of Capsicum peppers.Keywords: Solanaceae; genetic resources; ex situ conservation; characterization.Practical Application: Capsicum accessions can be introduced into human diet due to their functional properties and health benefits.

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Section: Introductionmentioning

confidence: 99%

Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil

et al. 2015

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“…Trolox/100 g) exhibited the highest antioxidant capacity in the TEAC (trolox equivalent antioxidant capacity), FRAP (ferric ion reducing antioxidant power), and ORAC (oxygen radical absorbance capacity) assays, respectively. As a note, this red pepper is a nonpungent and its main constituents are hydroxycinnamic acids, and flavonoid glycosides [13]. However, a potential pro-oxidant effect of Capsicum flavonoids may occur in the presence of metal ions in some experiments [81].…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…Capsaicinoids are compounds characteristic in pungent pepper, which is normally consumed in South America. Nevertheless, a recent study on three different non-pungent varieties, 'Italian Sweet' (green pepper), 'Lamuyo' (yellow pepper), and 'California wonder' (red pepper) showed that the main phenolic classes are glycoside derivatives of flavonoids, such as quercetin 3,7-di-O-α-Lrhamnopyranoside and narigenin-7-O-β-D-(3″-p-coumaroyl)glucopyranoside [13] . Other compounds of non-pungent cultivars of C. annuum are capsiate, dihydrocapsiate, and nordihydrocapsiate [48] (Figure 2).…”

Section: Cultivation Of Capsicum Speciesmentioning

confidence: 99%

“…Nonetheless, much of the total antioxidant activity of Capsicum spp. is related to its phenolic content, not only to its vitamin and carotenoid content [13]. Generally, in C. annuum, C. frutescens, and C. chinense, the concentration of antioxidants constituents (carotenoids, flavonoids, phenolic acids, and ascorbic acid) increases during fruit maturation together with the antioxidant activity determined in vitro [81].…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review

Salehi

Hernández‐Álvarez

Contreras

et al. 2018

Natural Product Communications

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Capsicum genus (Solanaceae) is native to the Americas. Today, it is an important agricultural crop cultivated around the world, not only due to its economic importance, but also for the nutritional value of the fruits. Among their phytochemical constituents, capsaicinoids are characteristic and responsible of the pungency of sharp-tasting cultivars. Moreover, Capsicum and capsaicinoids (mainly, capsaicin) have been largely studied because of their health benefits. Thus, this study reviews the scientific knowledge about Capsicum spp. and their phytochemicals against cancer, diabetes, gastrointestinal diseases, pain, and metabolic syndrome, as well as their antioxidant and antimicrobial activity. These bioactivities can be the basis of the formulation of functional ingredients and natural preservatives containing Capsicum extracts or isolated compounds.

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“…Apart from all of its culinary uses, several other qualities have been attributed to this raw material, which serves as an analgesic, disinfectant, anti‐inflammatory agent, anticancer agent, and important source of antioxidants and carotenoids. Most of the biological activities of C. annuum are related to its phenolic content, which is composed of capsaicinoids, such as capsaicin, and flavonoids, such as gallic acid, quercetin, and myricetin …”

Section: Introductionmentioning

confidence: 99%

A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging

Dicastillo

Bruna

Torres

et al. 2017

J of Applied Polymer Sci

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In this study, antioxidant food-packaging materials were developed by the incorporation of merk en, an aboriginal Chilean spice, into a biodegradable polymer matrix, poly(lactic acid). Antioxidant activity assays and the phenolic content of merk en showed interesting results compared to other condiments, such as oregano and parsley. Active materials with merk en at 3 and 5 wt % were successfully obtained by extrusion. Chromatographic analysis revealed the chemical composition of merk en, and its active material was based on interesting flavonoids and organic acids, such as catechin, myricetin, and gallic and ellagic acids. Scanning electron micrographs showed that the merk en particles accumulated in aggregates; this resulted in an increase in the permeability values and a reduction in the crystallinity and mechanical properties of the polymer matrix. Nevertheless, these materials presented interesting antioxidant activities as radical scavengers on aqueous food simulants. The kinetics of release was dependent on the type of food and the nominal content of merk en in the films.

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High-performance liquid chromatography coupled to diode array and electrospray time-of-flight mass spectrometry detectors for a comprehensive characterization of phenolic and other polar compounds in three pepper (Capsicum annuum L.) samples

Cited by 81 publications

References 44 publications

Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil

Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil

Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review

A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging

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