Variation of biochemical and antioxidant activity with respect to the part of Capsicum annuum fruit from Tunisian autochthonous cultivars

Lahbib, Karima; Dabbou, Samia; El-Bok, Safia; Pandino, Gaetano; Lombardo, Sara

doi:10.1016/j.indcrop.2017.04.037

Cited by 30 publications

(26 citation statements)

References 38 publications

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“…Regarding flavonoids, genotype 163 (C. annuum) was the genotype with the highest levels of this substance. The results of the present study ranged between 20-35 mg 100 g -1 fw, being similar to those reported by Lahbib et al (2017), who found flavonoid content between 20-50 mg 100 g -1 fw in C. annuum. Nevertheless, the contents of these substances can reach 100-120 mg 100 g -1 fw in C. baccatum and C. annuum (Tundis et al, 2013;Zimmer et al, 2012).…”

Section: Discussionsupporting

confidence: 92%

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Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Morais¹,

Martins²,

Serafim³

et al. 2019

JAS

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The present study evaluates the fruit yield and antioxidant activity of pepper genotypes as a function of nitrogen doses. The experiment was conducted in a greenhouse with seven pepper genotypes: two C. annuum (116 and 163), two C. chinense (39 and 118), two C. frutescens (17 and 113), and one C. praetermissum (141), and 11 nitrogen doses (0, 1, 2, 4, 8, 16, 32, 64, 128, 256 and 512 N mg dm-3). Productive parameters were evaluated, and antioxidant compounds were determined by spectrophotometric methods. Genotypes 116 and 163 showed a higher fruit fresh mass, and genotype 141 produced the highest number of fruits per plant. Genotypes 141 and 163 were the earliest. The highest antioxidant activity was obtained in the extracts of fruits of genotype 113. Nitrogen fertilization did not affect the antioxidant content of fruits. The pepper genotypes of the present study have comparable bioactive compound contents and antioxidant activity. Therefore, they are promising genotypes for the vegetable production sector, with potential for industrial and pharmacological use.

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Section: Discussionsupporting

confidence: 92%

“…Genotype 113 (C. frutescens) stood out in terms of antioxidant activity. In general, the results obtained are similar to those reported by Gurnani et al (2016) and Lahbib et al (2017), who found 10-30% inhibition of DPPH radicals at the concentration of 1-5 mg mL -1 in extracts of C. annuum and C. frutescens.…”

Section: Discussionsupporting

confidence: 90%

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Morais¹,

Martins²,

Serafim³

et al. 2019

JAS

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“…The values of the treatments 60 and 70°C did not present significant differences among themselves, as well as between 70 and 80°C. Lahbib et al (2017) quantified in the pericarp of 11 different pepper cultivars levels of total phenolic compounds ranging from 6.82 to 4.06 mgGAE.100g-1.…”

Section: Resultsmentioning

confidence: 99%

“…In Brazil, the pepper has high economic value, standing out as one of the ten vegetables most consumed in the national territory. The existing cultivars have different shapes, sizes and colors that are correlated to the maturation stage (Lahbib et al, 2017). The green peppers are characterized by being harvested before reaching full maturity, presenting slight bitterness.…”

Section: Introductionmentioning

confidence: 99%

“…The peppers are part of the gastronomy of several countries, and can be consumed in natura, in the preparation of salads or used industrially as raw material in the production of sauces, condiments, colorings or concentrated aromas (Bogusz Júnior et al, 2015). Besides the aroma, pungency and attractive color, the pepper pericarp has several nutrients that are beneficial to human health, such as calcium, phosphorus, iron, B vitamins, carotenoids and flavonoids that are substances associated with the prevention of diseases such as cancer (Lahbib et al, 2017;Trecha et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Physico-chemical characterization and kinetics of drying of organic yellow bell pepper (Capsicum annuum L.)

Santos¹,

Barros²,

Silva³

et al. 2019

Afr. J. Agric. Res.

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The bell pepper has many qualities, but it has a high water content, favoring the occurrence of deteriorating reactions and the growth of microorganisms; however, it is possible to use drying as a conservation method. The objective of this study is to perform the kinetics of organic yellow bell pepper drying at different drying air temperatures, to adjust the data obtained to the empirical models and to evaluate the effect of the applied temperatures on its physicochemical characteristics. The fruits were subjected to drying under the temperatures of 50, 60, 70 and 80°C. In order to understand the drying process, kinetics and modeling were applied using Henderson and Pabis, Lewis, Page, Peleg, Silva et al. and Wang and Singh models. The physical-chemical characterization was performed in the in natura samples and after drying. The Page model was the one that best described the drying kinetics at all applied temperatures. The effectiveness of the drying process in the reduction of water activity and in the increase of the ash concentration in all treatments was verified. The samples dried at 50°C presented the highest values for protein content, vitamin C and phenolic compounds.

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The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers

Rodrigues

Queiroz

Faroni

et al. 2021

Food Research International

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Variation of biochemical and antioxidant activity with respect to the part of Capsicum annuum fruit from Tunisian autochthonous cultivars

Cited by 30 publications

References 38 publications

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Physico-chemical characterization and kinetics of drying of organic yellow bell pepper (Capsicum annuum L.)

The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers

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