Phenolic compounds as defence response of pepper fruits to Colletotrichum coccodes

Mikulič-Petkovšek, Maja; Schmitzer, Valentina; Jakopič, Jerneja; Cunja, Vlasta; Veberič, Robert; Munda, A.; Štampar, Franci

doi:10.1016/j.pmpp.2013.09.003

Cited by 43 publications

(41 citation statements)

References 40 publications

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“…Phenolics are substrates to oxidative reactions yielding fungitoxic quinones, and plant cells accumulating phenolics are an unfavorable medium for pathogen development (Mikulic‐Petkovsek et al, ). In pepper fruit, infected tissue with Colletotrichum coccodes showed higher phenolic content than healthy tissue (Mikulic‐Petkovsek et al, ). In this regard, Ayón‐Reyna and González‐Robles et al (), Madani, Mirshekari, and Yahia (), and Zhao and Wang () reported that papaya and apple fruit with high phenolics content had the lowest infection rate caused by Colletotrichum gloeosporioides .…”

Section: Resultsmentioning

confidence: 99%

“…In pepper fruit, infected tissue with Colletotrichum coccodes showed higher phenolic content than healthy tissue (Mikulic-Petkovsek et al, 2013). In this regard, Ayón-Reyna and González-Robles et al (2017), Madani, Mirshekari, and Yahia (2016), and Zhao and Wang (2015) reported that papaya and apple fruit with high phenolics content had the lowest infection rate caused by Colletotrichum gloeosporioides.…”

Section: Bioactive Compoundsmentioning

confidence: 96%

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Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

et al. 2018

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The application of technologies to reduce papaya (Carica papaya L.) anthracnose, a disease caused by the fungus Colletotrichum gloeosporioides, most of the time results in a loss of nutrients and other bioactive compounds. This study was performed to determine the effect of hot water (HW; 48°C/20 min), calcium chloride (Ca; 1%/20 min), and their combination (HW‐Ca) in bioactive compounds and antioxidant activity of papaya inoculated with Colletotrichum gloeosporioides stored during 20 days at 12°C. HW‐Ca treated fruits showed higher ascorbic acid, phenolics content, and antioxidant activity than untreated and HW and Ca treated fruit, which correlated with the contents of ascorbic acid, phenolics, and β‐cryptoxanthin. Also, HW‐Ca treatment resulted in fruits showing lower decay area, greater firmness and color retention. The results suggest that HW‐Ca treatment could be used to reach higher antioxidant activity values and to preserve the postharvest quality parameters, whereas the development of anthracnose symptoms was delayed. Practical applications Papaya infected by Colletotrichum gloeosporioides and treated with hot water (HW) in combination with calcium chloride (Ca) had a good firmness, color retention, and higher antioxidant activity and content of ascorbic acid and phenolics, while the development of anthracnose symptoms was delayed. In this sense, the proposed HW‐Ca treatment of papaya is a strategy to protect against Colletotrichum gloeosporioides and to obtain fruits with good quality, resulting in an interesting postharvest alternative to the application of fungicides.

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Section: Resultsmentioning

confidence: 99%

Section: Bioactive Compoundsmentioning

confidence: 96%

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

et al. 2018

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“…This concentration is equivalent to 4.4 ppm, and is in the range of the hydroxycinnamic acids reported for pepper varieties analyzed in this study. Cinnamic acids in Capsicum species are most often reported as total cinnamic acids which include the glycoside and quinic acid derivatives (Hallman & Rembialkowska, ; Jeong et al, ; Mikulic‐Petkovsek, Schmitzer, Jakopic, & Al, ). The quinic acid derivatives are collectively referred to as chlorogenic acids and over 70 such compounds have been reported in plants (Upadhyay & Rao, ).…”

Section: Resultsmentioning

confidence: 99%

Hydrophilic interaction liquid chromatography-mass spectrometry for cinnamic acid determination and its use to evaluate components of dried hot peppers (Capsicum annum ) associated with growth inhibition of Salmonella enterica serovars

Jablonski

Johnson

Keller

2016

Journal of Food Biochemistry

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A rapid and selective hydrophilic interaction chromatography‐mass spectrometry (HILIC‐MS) method was developed to measure cinnamic acids in dried chili peppers (Capsicum annum) for the purpose of investigating the association between cinnamic acid levels and inhibition of Salmonella growth in the peppers. Trans‐cinnamic and hydroxy‐cinnamic acids were quantified in 15 varieties of chili peppers by the HILIC‐MS method, using electrospray ionization in negative mode with multiple reaction monitoring for detection. Trans‐cinnamic acid and 4‐OH‐cinnamic acid were found in all samples; highest concentrations were 0.81 and 7.15 ppm, respectively. The compound, 2‐OH‐cinnamic acid was not detected. Mean recoveries of the target compounds from spiked samples were greater than 79%. The pepper samples were evaluated for Salmonella growth inhibition after addition of moisture to the dried samples. No correlation was found between Salmonella growth inhibition and cinnamic acid content, suggesting that these cinnamic acids are not major inhibitory compounds in these peppers. Practical applications The HILIC‐MS method developed for the analysis of dried chili peppers is a simple, sensitive method for organic acids and is applicable to any food matrix. Only extraction and automated filtration are employed to produce extracts for analysis. Ammonium formate buffer in the mobile phase, pH 6, enhances ionization of acids for negative ESI‐MS detection relative to the degree of ionization from use of acidic mobile phases containing formic or acetic acid modifiers. The use of 4‐Cl‐benzoic acid as internal standard and evaluation of matrix effects from the dried pepper extracts are important for future research in similar applications. The HILIC chromatographic separation may separate critical peak pairs in pepper extracts that are not resolvable by reversed‐phase HPLC.

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“…Rosemary ( Rosmarinus officinalis L.) shrubs are ubiquitous in Mediterranean environments and are intensively cultivated in nurseries for revegetation of degraded land, sustainable landscaping, and medicinal and culinary purposes. The species belongs to the Lamiaceae family and, among other herbs, it is a valuable plant due to its high active ingredient content with therapeutic, aromatic, and organoleptic properties . Those characteristics make the crop very attractive for pharmacological applications, as well as for nutraceutical and food industries.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, polyphenols, which also constitute the active substance found in many medicinal plants, modulate the activity of a wide range of enzymes and cell receptors . They also play an important role in plant defense mechanisms, being involved in the interaction between pathogens and the plants …”

Section: Introductionmentioning

confidence: 99%

Modified distribution in the polyphenolic profile of rosemary leaves induced by plant inoculation with an arbuscular mycorrhizal fungus

Seró

Núñez

et al. 2019

J Sci Food Agric

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BACKGROUND Rosemary forms an arbuscular mycorrhizal (AM) symbiosis with a group of soilborne fungi belonging to the phylum Glomeromycota, which can modify the plant metabolome responsible for the antioxidant capacity and other health beneficial properties of rosemary. RESULTS The effect of inoculating rosemary plants with an AM fungus on their growth via their polyphenolic fingerprinting was evaluated after analyzing leaf extracts from non‐inoculated and inoculated rosemary plants by ultra‐high performance liquid chromatography‐high resolution mass spectrometry (UHPLC‐HRMS). Plant growth parameters indicated that mycorrhizal inoculation significantly increased plant height and biomass. Chemical modifications in the plant polyphenolic profile distribution were found after a principal components analysis (PCA) loading plots study. Four compounds hosting strong antioxidant properties – ferulic acid, asiatic acid, carnosol, and vanillin – were related to mycorrhizal rosemary plants while caffeic and chlorogenic acids had a higher influence on non‐mycorrhizal plants. CONCLUSION Mycorrhization was found to stimulate growth to obtain a higher biomass of plant leaves in a short time, avoiding chemical fertilization, while analytical results demonstrate that there is an alteration in the distribution of polyphenols in plants colonized by the symbiotic fungus, which can be related to an improvement in nutritional properties with future industrial significance. © 2018 Society of Chemical Industry

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Phenolic compounds as defence response of pepper fruits to Colletotrichum coccodes

Cited by 43 publications

References 40 publications

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

Hydrophilic interaction liquid chromatography-mass spectrometry for cinnamic acid determination and its use to evaluate components of dried hot peppers (Capsicum annum ) associated with growth inhibition of Salmonella enterica serovars

Modified distribution in the polyphenolic profile of rosemary leaves induced by plant inoculation with an arbuscular mycorrhizal fungus

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