Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces
Sweet pepper is one of the most important economic fruits with nutritional attributes. In this sense, the nutraceutical value of consumed products is a major concern nowadays so the content of some bioactive compounds and antioxidants (phenols, ascorbic acid, lycopene, carotenoids, chlorophylls, and...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2021
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/7105 https://www.mdpi.com/1420-3049/26/4/1031 |
| _version_ | 1855032546723627008 |
|---|---|
| author | Martínez-Ispizua, Eva Martínez-Cuenca, Mary-Rus Marsal, José I. Díez, María José Soler, Salvador Valcárcel, José Vicente Calatayud, Ángeles |
| author_browse | Calatayud, Ángeles Díez, María José Marsal, José I. Martínez-Cuenca, Mary-Rus Martínez-Ispizua, Eva Soler, Salvador Valcárcel, José Vicente |
| author_facet | Martínez-Ispizua, Eva Martínez-Cuenca, Mary-Rus Marsal, José I. Díez, María José Soler, Salvador Valcárcel, José Vicente Calatayud, Ángeles |
| author_sort | Martínez-Ispizua, Eva |
| collection | ReDivia |
| description | Sweet pepper is one of the most important economic fruits with nutritional attributes. In this sense, the nutraceutical value of consumed products is a major concern nowadays so the content of some bioactive compounds and antioxidants (phenols, ascorbic acid, lycopene, carotenoids, chlorophylls, and antioxidant activity) was monitored in 18 sweet pepper landraces at two maturity stages (green and red). All the traits except chlorophylls significantly increased in red fruits (between 1.5- and 2.3-fold for phenols, ascorbic acid, and 2-2-diphenyl-1-picrylhydrazyl (DPPH) inhibition activity, 4.8-fold for carotenoid and 27.4-fold for lycopene content), which suggests that ripening is key for obtaining desired fruit quality. Among landraces, P-44 in green fruits is highlighted for its content in carotenoids, chlorophylls, phenols, and ascorbic acid, and P-46 for its antioxidant capacity and lycopene content. Upon maturity, P-48, P-44, and P-41 presented higher levels of phenols and lycopene, and P-39 of phenols, carotenoid, and DPPH. This work reflects a wide variability in the 18 pepper landraces at bioactive compounds concentration and in relation to fruit ripeness. The importance of traditional landraces in terms of organoleptic properties is emphasized as they are the main source of agricultural biodiversity today and could be helpful for breeders to develop new functional pepper varieties. |
| format | article |
| id | ReDivia7105 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia71052025-04-25T14:48:10Z Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces Martínez-Ispizua, Eva Martínez-Cuenca, Mary-Rus Marsal, José I. Díez, María José Soler, Salvador Valcárcel, José Vicente Calatayud, Ángeles Antioxidant activity Bioactive compound Landrace F60 Plant physiology and biochemistry F70 Plant taxonomy and geography Q04 Food composition Ascorbic acid Carotenoids Lycopene Phenols Pepper Sweet pepper is one of the most important economic fruits with nutritional attributes. In this sense, the nutraceutical value of consumed products is a major concern nowadays so the content of some bioactive compounds and antioxidants (phenols, ascorbic acid, lycopene, carotenoids, chlorophylls, and antioxidant activity) was monitored in 18 sweet pepper landraces at two maturity stages (green and red). All the traits except chlorophylls significantly increased in red fruits (between 1.5- and 2.3-fold for phenols, ascorbic acid, and 2-2-diphenyl-1-picrylhydrazyl (DPPH) inhibition activity, 4.8-fold for carotenoid and 27.4-fold for lycopene content), which suggests that ripening is key for obtaining desired fruit quality. Among landraces, P-44 in green fruits is highlighted for its content in carotenoids, chlorophylls, phenols, and ascorbic acid, and P-46 for its antioxidant capacity and lycopene content. Upon maturity, P-48, P-44, and P-41 presented higher levels of phenols and lycopene, and P-39 of phenols, carotenoid, and DPPH. This work reflects a wide variability in the 18 pepper landraces at bioactive compounds concentration and in relation to fruit ripeness. The importance of traditional landraces in terms of organoleptic properties is emphasized as they are the main source of agricultural biodiversity today and could be helpful for breeders to develop new functional pepper varieties. 2021-02-18T08:40:58Z 2021-02-18T08:40:58Z 2021 article publishedVersion Martínez-Ispizua, E., Martínez-Cuenca, M.-R., Marsal, J.I., Díez, M.J., Soler, S., Valcárcel, J.V. & Calatayud, Á. (2021). Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces. Molecules 2021, 26, 1031. 1420-3049 http://hdl.handle.net/20.500.11939/7105 10.3390/molecules26041031 https://www.mdpi.com/1420-3049/26/4/1031 en This work has been co-financed by the Generalitat Valenciana, Conselleria de Agricultura, Desarrollo Rural, Emergencia Climática y Transición Ecológica, IVIA, and the European Regional Development Fund (ERDF). Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess MDPI electronico |
| spellingShingle | Antioxidant activity Bioactive compound Landrace F60 Plant physiology and biochemistry F70 Plant taxonomy and geography Q04 Food composition Ascorbic acid Carotenoids Lycopene Phenols Pepper Martínez-Ispizua, Eva Martínez-Cuenca, Mary-Rus Marsal, José I. Díez, María José Soler, Salvador Valcárcel, José Vicente Calatayud, Ángeles Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
| title | Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
| title_full | Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
| title_fullStr | Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
| title_full_unstemmed | Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
| title_short | Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
| title_sort | bioactive compounds and antioxidant capacity of valencian pepper landraces |
| topic | Antioxidant activity Bioactive compound Landrace F60 Plant physiology and biochemistry F70 Plant taxonomy and geography Q04 Food composition Ascorbic acid Carotenoids Lycopene Phenols Pepper |
| url | http://hdl.handle.net/20.500.11939/7105 https://www.mdpi.com/1420-3049/26/4/1031 |
| work_keys_str_mv | AT martinezispizuaeva bioactivecompoundsandantioxidantcapacityofvalencianpepperlandraces AT martinezcuencamaryrus bioactivecompoundsandantioxidantcapacityofvalencianpepperlandraces AT marsaljosei bioactivecompoundsandantioxidantcapacityofvalencianpepperlandraces AT diezmariajose bioactivecompoundsandantioxidantcapacityofvalencianpepperlandraces AT solersalvador bioactivecompoundsandantioxidantcapacityofvalencianpepperlandraces AT valcarceljosevicente bioactivecompoundsandantioxidantcapacityofvalencianpepperlandraces AT calatayudangeles bioactivecompoundsandantioxidantcapacityofvalencianpepperlandraces |