Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening
| Autor: | Jemina Tuyub-Che, Felipe Vázquez-Flota, Lizbeth A. Castro-Concha, Angel Moo-Mukul, María de Lourdes Miranda-Ham |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Crops
Agricultural Antioxidant Article Subject DPPH medicine.medical_treatment Trolox equivalent antioxidant capacity lcsh:Medicine Orange (colour) lcsh:Technology Antioxidants General Biochemistry Genetics and Molecular Biology chemistry.chemical_compound Phenols Botany Pepper medicine Food science lcsh:Science General Environmental Science biology lcsh:T lcsh:R Ripening General Medicine biology.organism_classification Capsicum chinense chemistry lcsh:Q Capsicum Research Article |
| Zdroj: | The Scientific World Journal, Vol 2014 (2014) The Scientific World Journal |
| ISSN: | 2356-6140 |
| Popis: | In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health.Capsicumis an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of twoCapsicum chinenseaccessions, namely, Chak k’an-iik (orange) and MR8H (red), at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC) value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW). The antioxidant capacity ofCapsicumwas directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities. |
| Databáze: | OpenAIRE |
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