Total phenolic and flavonoid contents, antioxidant, and α-glucosidase inhibitory activities of several big chili (Capsicum annuum L.) genotypes.

Sahid, Zulfikar Damaralam; Syukur, Muhamad; Maharijaya, Awang; Nurcholis, Waras

doi:10.1590/0103-8478cr20210913

Cited by 4 publications

(7 citation statements)

References 32 publications

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“…Similar inhibition of α-amylase and α-glucosidase was also observed for C. chinense extracts and pure capsaicin, in which the binding of capsaicin to α-amylase and α-glucosidase was found to involve hydrophobic, hydrogen bond as well as charge interactions (Magana-Barajas et al, 2021). The inhibitory action on α-glucosidase was also reported for several big chili genotypes by Sahid et al (2023). Likewise, the lipophilic fraction of C. annuum var.…”

Section: Role Of Pepper Antioxidants In Inhibiting Key Enzymes Linked...supporting

confidence: 69%

“…The inhibitory action on α‐glucosidase was also reported for several big chili genotypes by Sahid et al. (2023). Likewise, the lipophilic fraction of C. annuum var.…”

Section: Health‐promoting Effects Of Pepper Antioxidantssupporting

confidence: 68%

Section: Factors Influencing Antioxidant Activity Of Peppermentioning

confidence: 99%

“…Among the various factors that affect the antioxidant capacity of pepper, genotype plays a key role in influencing the antioxidant compound contents of pepper (Antonious et al, 2006;Deepa et al, 2006;Farhoudi et al, 2019;Frary et al, 2008;Guil-Guerrero et al, 2006;Meckelmann et al, 2013;Mi et al, 2022;Moreno-Ramírez et al, 2019;Olatunji & Afolayan, 2019;Sahid et al, 2023;Tundis et al, 2011;Valková et al, 2021) Similarly, the antioxidant capacities and content of flavonoids and total phenolics were also found to vary depending on the genotype (Farhoudi et al, 2019;Hallmann & Rembiałkowska, 2012;Meckelmann et al, 2013;Mi et al, 2022;Moreno-Ramírez et al, 2019). These studies indicate a strong influence of genotype in determining the antioxidant potential of pepper, and data from these studies can also be utilized for the selection of parents for breeding pepper hybrids with value-added traits, which can be utilized for their nutritional and pharmacological benefits.…”

Section: Effect Of Genotypementioning

confidence: 99%

“…However, with the increasing popularity of natural antioxidant foods in the past few decades, there has been a renewed interest in the antioxidant compounds of pepper, and several studies have been conducted to assess the antioxidant capacity of different chili pepper cultivars and the factors affecting the antioxidant activity in peppers. Several recent studies have shown the potential of pepper antioxidants to ameliorate the oxidative stress related to aging and the development of diseases, such as cancer, neurodegeneration, hyperglycemia, cardiovascular, and other diseases (Allam, 2021; Jang et al., 2022; Lavorgna et al., 2019; Lekala et al., 2019; Pannangrong et al., 2020; Sahid et al., 2023; Sinisgalli et al., 2021; Thongin et al., 2022; Thuphairo et al., 2019; Zimmer et al., 2012). On the other hand, various pre‐ and postharvest factors have also been found to influence the antioxidant capacity of peppers (Chen et al., 2022; Farhoudi et al., 2019; Kasampalis et al., 2022; Kim et al., 2021; Kovács et al., 2022; Martínez‐Ispizua et al., 2021; Moreno‐Ramírez et al., 2019; Ridzuan et al., 2019; Rybak et al., 2022; Salamatullah et al., 2022; Sinisgalli et al., 2020; Valkova et al., 2021; Yap et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre-and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.

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Section: Role Of Pepper Antioxidants In Inhibiting Key Enzymes Linked...supporting

confidence: 69%

“…The inhibitory action on α‐glucosidase was also reported for several big chili genotypes by Sahid et al. (2023). Likewise, the lipophilic fraction of C. annuum var.…”

Section: Health‐promoting Effects Of Pepper Antioxidantssupporting

confidence: 68%

Section: Factors Influencing Antioxidant Activity Of Peppermentioning

confidence: 99%

Section: Effect Of Genotypementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

et al. 2023

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Peppers are a very popular ingredient in many dishes, either as the fruit itself or as derived products. They are not only consumed because of their organoleptic characteristics, but also because of their high content of bioactive compounds. The aim of this work was to determine the optimal time to harvest the Bolilla pepper, based on the capsaicinoid concentration in the pericarp and placenta at two different plant maturities (young and adult), in order to maximize their potential biological properties. In the case of the pericarp, the maximum capsaicinoid concentration was reached at 30 days post-anthesis (dpa) (with values of 1565.98 and 2158.82 µmol/kg, for the young and adult plant, respectively), while in the placenta it was registered at 41 dpa with greater values (5898.12 and 2349.67 µmol/kg). In either case, from that moment on, there was a drastic reduction in the capsaicinoid content. With regard to the capsaicinoid content levels in the pericarp, this was greater in older plants, while the placenta presented greater content in younger plants, which is of considerable importance from an economic point of view. This work allows a better selection of the final product, taking full advantage of its beneficial effects on health and taste, which would be very interesting for analytical laboratories or industries.

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Combining Ability of Capsicum annuum Hybrid for Antioxidant Activities, Polyphenol Content, α-Glucosidase Inhibitory, Yield, and Yield Components

Syukur,

Maharijaya,

Nurcholis

et al. 2024

CIMB

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Chili (Capsicum annuum) consumption is often suggested, and using functional food cultivars is the most effective strategy post COVID-19 pandemic. Controlling chili breeding activity is one of the most effective methods to produce new hybrid varieties. However, the general combining ability (GCA), specific combining ability (SCA), and heterotic effect of functional biochemicals (polyphenol content, antioxidant activities, and α-glucosidase inhibitory compounds) remain poorly known in C. annuum. This study aimed to estimate these parameters in C. annuum by using five different genotypes and their hybrid combinations based on growth characteristics, yield, yield components, and fruit functional biochemicals. The F1 and F1R progenies were obtained from crosses in a greenhouse with a full diallel mating design. Each parent used in this study had a GCA advantage for each characteristic. The hybrid combination of IPB074 × IPB005 and IPB435 × IPB367 displayed the best yield results. However, the results indicated the opposite regarding α-glucosidase inhibitory compounds. The heterotic effect of functional biochemicals was observed for traits related to genotypes, polyphenol content, antioxidant activity, α-glucosidase inhibitory compounds, and similar properties related to yield and yield components, indicating their use in hybrid chili production.

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Total phenolic and flavonoid contents, antioxidant, and α-glucosidase inhibitory activities of several big chili (Capsicum annuum L.) genotypes.

Cited by 4 publications

References 32 publications

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Combining Ability of Capsicum annuum Hybrid for Antioxidant Activities, Polyphenol Content, α-Glucosidase Inhibitory, Yield, and Yield Components

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