Vegetables as Sources of Antioxidants

Shetty, Anoop A.; Magadum, Santosh; Managanvi, Kalmesh

doi:10.4172/2324-9323.1000104

Cited by 69 publications

(47 citation statements)

References 55 publications

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“…Peppers are an important source of nutrients in human diet (Shetty et al, 2013;Moraes et al, 2013). Capsicum annuum is characterized by its high levels of vitamin C (ascorbic acid), provitamin A (carotene) and calcium.…”

Section: Introductionmentioning

confidence: 99%

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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%

“…Peppers are rich in antioxidants, including chlorophyll, carotenoids, tocopherols and capsaicinoids (Drnelas-Paz et al, 2010). Furthermore, produce neutral and acids phenolic antioxidants, which are important in plant defense responses (Shetty et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2015

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“…It is known that oxidative stress, which is connected with imbalanced levels of free radicals and antioxidants, has been implicated in a number of disorders, including above-mentioned. Many fruits and vegetables constituents act as antioxidants and scavengers of free radicals, saving the cells and body on that way (Kaur and Kapoor, 2001;Shetty et al, 2013). Their structures and mechanism of action can be very diverse such as in the case of ascorbic acid, carotenoids, and phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

FREE RADICALS AND ANTIOXIDANTS: ANTIOXIDATIVE AND OTHER PROPERTIES OF SWISS CHARD (Beta vulgaris L. subsp. cicla)

Trifunović¹,

Topalović²,

Knežević³

et al. 2015

AgricultForest

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“…Also absorbance of control samples (K) was measured at 515 nm against blank. Inactivation (I) was calculated from the decrease of absorbance (%) according to relation (1). (1) Results of TAA were calculated using ascorbic acid as standard and expressed as ascorbic acid equivalents (AAE) in mg.g -1 sample.…”

Section: Materials and Methodologymentioning

confidence: 99%

Polyphenols content and antioxidant activity of paprika and pepper spices

Škrovánková

Mlček

Orsavová

et al. 2017

Potr. S. J. F. Sci.

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Paprika spices (Capsicium annuum) and black pepper spices (Piper nigrum) are very popular seasonings for culinary and industrial utilization due to the change of sensory quality (taste, aroma, color) of foods and meals with their addition; their health promoting properties; and also, relevant antioxidant activity. Polyphenols are often responsible for the antioxidant capacity of plant products therefore in our study the content of polyphenols (TP) and antioxidant activity (TAA) were assessed in two common culinary spices -paprika spices (12, ground powder spices) and pepper spices (20, unground and ground, black, green, white and colored spices) of Czech, Austrian, and Slovak producers. These parameters were determined using spectrometric method, for total polyphenols method with Folin-Ciocaulteu reagent; the antioxidant activity (TAA) of aqueous and ethanolic extracts of spices was measured by DPPH method with IC50 evaluation. For paprika the total polyphenol content ranged from 14.67 to 28.78 mg GAE.g -1 . However, there is only weak connection between the pungency of the spices and the polyphenolic amount, the hotter samples of paprika spices have slightly higher values of TP than sweet types. Also, more pungent paprika products showed a higher potency in scavenging of DPPH free radical than sweeter ones; and ethanolic extracts had slightly ethanolic extracts respectively. The highest TAA values were observed for white ground pepper and unground black pepper spices. Unground black pepper samples had higher TAA than ground black pepper. The extent of antioxidant activity of paprika and pepper spices was quite similar. The total phenolics contents in spices were correlated to antioxidant activity only slightly.

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Vegetables as Sources of Antioxidants

Cited by 69 publications

References 55 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

FREE RADICALS AND ANTIOXIDANTS: ANTIOXIDATIVE AND OTHER PROPERTIES OF SWISS CHARD (Beta vulgaris L. subsp. cicla)

Polyphenols content and antioxidant activity of paprika and pepper spices

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