Occurrence of variable levels of health‐promoting fruit compounds in horn‐shaped Italian sweet pepper varieties assessed by a comprehensive approach

Mennella, G.; D’Alessandro, Antonietta; Francese, Gianluca; Fontanella, Daniela; Parisi, Mario; Tripodi, Pasquale

doi:10.1002/jsfa.8831

Cited by 12 publications

(10 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The “Friariello napoletano” and the “Friariello a sigaretta” instead practically the same percentage of acid phenols (49.63% and 49.33%, respectively) and flavonoids (50.36% and 50.67% respectively). The behavior of “Friariello Nocerese”, which in general showed highest values of phenolic acids and flavonoids than the other two green varieties, was in agreement with the results of Mennella et al [ 20 ], which found similarities between ‘Friariello Nocerese’ and some yellow varieties of sweet pepper, in spite of the clear differences that the two varieties show as regard their morphological traits and color at maturation.…”

Section: Resultssupporting

confidence: 90%

“…"Friariello nocerese" contained a slightly higher content of ascorbic acid than "Friariello Napoletano" and "Friariello sigaretta". For the most of the analyzed varieties, the amount of ascorbic acid was also higher than that reported by Howard et al [19], and in some cases it was similar (in the case of yellow "Cazzone" or slightly inferior (red "Cazzone" and yellow "Corno di capra") than reported by Mennella et al [20]. Considering a portion of 100 g of raw pepper, all varieties of sweet pepper analyzed, with the exception of the two green varieties "Friariello Napoletano" and "Friariello a sigaretta", reached a concentration of vitamin C at least two-fold the recommended daily dosage suggested by different international committees (WHO, the USA National Academy of Sciences, the USA Ministry of Health), and the Codex alimentarius, which indicate a minimum of 30 mg/die of ascorbic acid in human diet [21].…”

Section: Ascorbic Acid Contentcontrasting

confidence: 42%

See 1 more Smart Citation

Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

et al. 2020

View full text Add to dashboard Cite

Bioactive compounds of different Campania native sweet pepper varieties were evaluated. Polyphenols ranged between 1.37 mmol g−1 and 3.42 mmol g−1, β-carotene was abundant in the red variety “Cazzone” (7.05 μg g−1). Yellow and red varieties showed a content of ascorbic acid not inferior to 0.82 mg g−1, while in some green varieties the presence of ascorbic acid was almost inconsistent. Interrelationships between the parameters analyzed and the varieties showed that ascorbic acid could represent the factor mostly influencing the antioxidant activity. Polyphenol profile was different among the varieties, with a general prevalence of acidic phenols in yellow varieties and of flavonoids in red varieties. Principal Component Analysis, applied to ascorbic acid, total polyphenols and β-carotene, revealed that two of the green varieties (“Friariello napoletano” and “Friariello Sigaretta”) were well clustered and that the yellow variety “Corno di capra” showed similarity with the green varieties, in particular with “Friariello Nocerese”. This was confirmed by the interrelationships applied to polyphenol composition, which let us to light on a clustering of several red and yellow varieties, and that mainly the yellow ”Corno di capra” was closer to the green varieties of “Friariello”.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Ascorbic Acid Contentcontrasting

confidence: 42%

Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

et al. 2020

View full text Add to dashboard Cite

show abstract

“…To date, few works have attempted to evidence the impact of fruit morphology on biochemical compositions [25][26][27]. However, to investigate the correlation between these two groups of attributes emerge as a mandatory task, since this linkage might affect the speed at which favorable attributes could be introgressed into commercial pepper cultivars.…”

Section: Discussionmentioning

confidence: 99%

“…However, both assessments are usually accomplished separately. As far as we know, few reports have attempted to establish some correlations between fruit morphology and chemical metabolites and this was never the primary aim of those studies [25][26][27]. Nevertheless, this knowledge is fundamental, as it will strongly determine the speed at which promising traits could be integrated into commercial pepper types.…”

Section: Introductionmentioning

confidence: 99%

Correlation Analysis of High-Throughput Fruit Phenomics and Biochemical Profiles in Native Peppers (Capsicum spp.) from the Primary Center of Diversification

2021

View full text Add to dashboard Cite

The main goal of this work was to investigate the relationship between the fruit morphology and biochemical composition of peppers (Capsicum spp.). For that purpose, one hundred native varieties from the Andean region, where the genus Capsicum has its origin, were analysed for different phytochemical compounds. In addition, pepper fruits were assessed with the highly precise phenomics tool Tomato Analyzer. The collection showed a broad variability which was more evident within the C. annuum group. On average, C. frutescens accessions displayed the highest levels of solid soluble content, pH, polyphenols and antioxidant activity. The Tomato Analyzer descriptors under the categories of size, shape index, and latitudinal section, mostly contributed to the variance among Capsicum groups. C. annuum hold the larger fruits, whereas C. frutescens comprised fruits of smaller sizes. The correlation analysis revealed that biochemical traits were negatively correlated with the fruit parameters related to size, suggesting that huger fruits contain lower amounts of chemical metabolites. The multivariate approximations demonstrated that Andean peppers assorted according to morphometric and colorimetric characteristics, but independently of their species or geographical origin. Groups of valuable native varieties carrying promising traits were identified.

show abstract

“…In recent years, a little number of studies have been carried out to determine the chemical composition and the healthy properties of Senise pepper in fresh fruits (Mennella et al, ; Scopa, Posca, Bufo, & Scrano, ). Other studies have considered the processed forms, such as dried pepper as well as dried and thereafter cooked by frying, according to the tradition (Loizzo et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

et al. 2019

View full text Add to dashboard Cite

The aim of this work was the comprehensive characterization of dried Senise pepper, a tasty landrace, to verify the suitability of common industrial processing and different growing locations to its production. Fruits from experimental CREA fields of Battipaglia (southern Italy) and Montanaso (northern Italy), dried using a solar dryer or a forced air oven, were compared with lyophilized and commercial samples. Solar dried samples showed a retention of glucose, while fructose levels decreased. Citric acid was the main acid in all samples, showing a differentiated behavior upon processing, with higher content in Battipaglia samples. The ascorbic acid showed the highest correlation with antioxidant assays, and both drying methods decreased its content, with better retention in Battipaglia samples. Drying did not markedly affect carotenoid levels, showing higher content in Battipaglia peppers. Both drying technique and mostly growing location influenced the volatile profile, with higher apocarotenoid content in Battipaglia samples. Practical applications The use of Senise red pepper, a tasty landrace awarded in 1996 with the PGI certification mark, is spreading even outside Italy due to the renewed interest for high quality products with excellent taste and healthy properties. These peppers are mostly sun‐dried following a traditional procedure and consumed as spice. New approaches regarding the type of drying and the growing location of this spice, together with the knowledge about the changes in quality indexes with processing, can be useful for a better exploitation of this product, increasing its market availability and lowering the cost of production.

show abstract

Occurrence of variable levels of health‐promoting fruit compounds in horn‐shaped Italian sweet pepper varieties assessed by a comprehensive approach

Abstract: The present study provides an overview of the variability in the expression of fruit nutritional traits in a collection of horn-shaped pepper cultivars, integrating agronomic and molecular data. The impact for breeding and consumers is discussed. © 2017 Society of Chemical Industry.

Cited by 12 publications

References 40 publications

Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

Correlation Analysis of High-Throughput Fruit Phenomics and Biochemical Profiles in Native Peppers (Capsicum spp.) from the Primary Center of Diversification

Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

Contact Info

Product

Resources

About