Phytochemical evaluation of the fruits and green biomass of determinate-type sweet pepper (Capsicum annuum L. fasciculatum) grown in terrestrial bioregenerative life-support research facilities

Autor: Éva Domokos-Szabolcsy, Tarek Alshaal, Judit Koroknai, Szilvia Kovács, Csaba Tóth, Gábor Csilléry, Zsuzsa Jókai, Anna Matkovits, Péter Makleit, Szilvia Veres, Miklós Gábor Fári
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Journal of Plant Interactions, Vol 18, Iss 1 (2023)
Druh dokumentu: article
ISSN: 17429145
1742-9153
1742-9145
DOI: 10.1080/17429145.2023.2268118
Popis: ABSTRACTThis study explores the potential feasibility of cultivating two determinate-type bell peppers, i.e. Hungarian Enigma Hot (HEH) and Hungarian Enigma Sweet (HES), in a ground bioregenerative life-support device. Fruits of the Hugarian Engima Sweet (HES) variety is advantageous for digestion due to it has thin cuticle and collenchyma at the same time the parenchyma of mesocarp of it is thin. β-carotene and caspanthin were the dominant carotenoids in both fruit varieties. Up to 55 tentative phytochemicals were not only in fruits but also in green juice processed from green leafy shoots. The green juice was also a rich source of protein (24–27% w/w) and a source of macro- and microelements. The findings of this study could hold valuable insights for the advancement of sustainable food production and resource utilization in space environments, with potential applications for long-duration space missions and beyond.Key policy highlight Two determinate-growth green pepper varieties with specific characteristics were grown in ground bioregenerative life-support research deviceFruits of the Hugarian Engima Sweet (HES) variety is advantageous for digestion as it has thin cuticle and collenchyma at the same time the parenchyma of mesocarp is thinThe green juice processed from green leafy shoots is a rich source of protein (24–27% w/w), luteins, flavonoids, phenolic acids and derivatives.With the change in color of the fruits from green to red, β-carotene and capanthin as carotenoids showed the greatest increase.Content of flavonoids and phenolic components, i.e. quercetin-3-O-d-glucopyranoside, rutin (quercetin-3-O-rutinoside), caffeic acid and ferulic acid showed a decreased trend during fruit ripening.
Databáze: Directory of Open Access Journals
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