Phenolic content and antioxidant and antimicrobial properties of fruits of Capsicum baccatum L. var. pendulum at different maturity stages
| Autor: | Gustavo Scola, Francilene Amaral da Silva, Melissa Fontes Landell, José Cláudio Fonseca Moreira, Flávio Henrique Reginatto, Geison M. Costa, Daiana Gobbo de Souza, Virgínia Demarchi Kappel, Danielli Cássia Vanz, Patrĺcia Valente |
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| Rok vydání: | 2008 |
| Předmět: |
Maturity (geology)
Nutrition and Dietetics Antioxidant biology Bacteria Chemistry Plant Extracts medicine.medical_treatment Pendulum Fungi food and beverages Medicine (miscellaneous) Antioxidant potential biology.organism_classification Antimicrobial Capsicum baccatum Antioxidants Horticulture Anti-Infective Agents Phenols Fruit Botany medicine Capsicum |
| Zdroj: | Journal of medicinal food. 11(2) |
| ISSN: | 1557-7600 |
| Popis: | The phenolic content, antioxidant potential, and antimicrobial activity of extracts of different parts of the fruit from Capsicum baccatum L. var. pendulum were investigated. The analysis of phenolic content was performed by the Folin-Ciocalteu method and reversed-phase high-performance liquid chromatography. The in vitro antioxidant activity was assessed by the total reactive antioxidant potential and total antioxidant reactivity index. The antioxidant activity was positively correlated with the amount of phenolics found in each sample. The ex vivo antioxidant potential was assessed using the rat liver slice model. The antimicrobial activity was screened using Gram-positive and Gram-negative bacteria and fungi. All the extracts revealed antioxidant activity and a weak antimicrobial activity. |
| Databáze: | OpenAIRE |
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