Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L
| Autor: | Irena Perucka, Małgorzata Materska |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
chemistry.chemical_classification
Antioxidant Chemistry medicine.medical_treatment fungi Flavonoid food and beverages Capsaicinoid General Chemistry Phenylalanine ammonia-lyase humanities Industrial and Manufacturing Engineering Dihydrocapsaicin chemistry.chemical_compound Capsaicin Pepper Botany medicine Food science Cultivar Food Science |
| Zdroj: | Innovative Food Science & Emerging Technologies. 2:189-192 |
| ISSN: | 1466-8564 |
| DOI: | 10.1016/s1466-8564(01)00022-4 |
| Popis: | Capsaicin and dihydrocapsaicin content, their antioxidant activity, the activity of the fraction containing flavonoids, as well as the activity of l-phenylalanine ammonia-lyase (PAL) were studied in the fruit of the hot pepper Capsicum annuum L., var. Cyklon and Bronowicka Ostra. For analyses, pericarps of fruit at two stages were used: before the beginning of maturation — green; and mature — red. The fruit of the cv. Bronowicka Ostra was characterized by a higher PAL activity, capsaicinoid level and higher antioxidant activity than that found in Cyklon. It was found that red fruit of both cultivars had higher antioxidant activity in the capsaicinoid and flavonoid fractions. The PAL activity was as much higher in the red than in the green (unripe) fruits. The antioxidant activity under the same experimental conditions was similar in both capsaicinoid and flavonoid fractions of cv. Bronowicka Ostra. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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