Tags

Type your tag names separated by a space and hit enter

Antioxidant systems and their relationship with the response of pepper fruits to storage at 20 degrees C.
J Agric Food Chem. 2003 Oct 08; 51(21):6293-9.JA

Abstract

Fresh peppers (Capsicum annuum L., variety California) in their green and red ripe stages were stored at 20 degrees C for 7 and 19 days to determine the effects of storage on whole fruit antioxidant capacity (TAA) and ascorbate (ASC) content, as well as on some antioxidant enzyme activities, such as catalase (CAT), superoxide dismutase (SOD), and those of the ASC-glutathione cycle. At least one Mn-SOD, two Fe-SODs, and three CuZn-SODs were detected in the fruit extract after native polyacrylamide gel electrophoresis. All of the SOD isozymes and glutathione reductase had higher activity levels in the red control fruits than in the green fruits, whereas the activities of monodehydroascorbate and dehydroascorbate reductase were higher in green fruits. Ascorbate peroxidase (APX) was found to be similar in both fruits. SODs, CAT, and APX seem to be involved in pepper fruit ripening and senescence during storage at 20 degrees C, perhaps influencing the active oxygen species levels in the fruit. TAA, as well as the ASC content, was higher in red peppers than in green, and storage increased the ASC in both green and red fruits.

Authors+Show Affiliations

Department of Nutrition and Plant Physiology, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Apdo. 164, 30100 Murcia, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14518958

Citation

Jiménez, Ana, et al. "Antioxidant Systems and Their Relationship With the Response of Pepper Fruits to Storage at 20 Degrees C." Journal of Agricultural and Food Chemistry, vol. 51, no. 21, 2003, pp. 6293-9.
Jiménez A, Romojaro F, Gómez JM, et al. Antioxidant systems and their relationship with the response of pepper fruits to storage at 20 degrees C. J Agric Food Chem. 2003;51(21):6293-9.
Jiménez, A., Romojaro, F., Gómez, J. M., Llanos, M. R., & Sevilla, F. (2003). Antioxidant systems and their relationship with the response of pepper fruits to storage at 20 degrees C. Journal of Agricultural and Food Chemistry, 51(21), 6293-9.
Jiménez A, et al. Antioxidant Systems and Their Relationship With the Response of Pepper Fruits to Storage at 20 Degrees C. J Agric Food Chem. 2003 Oct 8;51(21):6293-9. PubMed PMID: 14518958.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant systems and their relationship with the response of pepper fruits to storage at 20 degrees C. AU - Jiménez,Ana, AU - Romojaro,Felix, AU - Gómez,Juana María, AU - Llanos,Maria Rafaela, AU - Sevilla,Francisca, PY - 2003/10/2/pubmed PY - 2003/11/7/medline PY - 2003/10/2/entrez SP - 6293 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 21 N2 - Fresh peppers (Capsicum annuum L., variety California) in their green and red ripe stages were stored at 20 degrees C for 7 and 19 days to determine the effects of storage on whole fruit antioxidant capacity (TAA) and ascorbate (ASC) content, as well as on some antioxidant enzyme activities, such as catalase (CAT), superoxide dismutase (SOD), and those of the ASC-glutathione cycle. At least one Mn-SOD, two Fe-SODs, and three CuZn-SODs were detected in the fruit extract after native polyacrylamide gel electrophoresis. All of the SOD isozymes and glutathione reductase had higher activity levels in the red control fruits than in the green fruits, whereas the activities of monodehydroascorbate and dehydroascorbate reductase were higher in green fruits. Ascorbate peroxidase (APX) was found to be similar in both fruits. SODs, CAT, and APX seem to be involved in pepper fruit ripening and senescence during storage at 20 degrees C, perhaps influencing the active oxygen species levels in the fruit. TAA, as well as the ASC content, was higher in red peppers than in green, and storage increased the ASC in both green and red fruits. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14518958/Antioxidant_systems_and_their_relationship_with_the_response_of_pepper_fruits_to_storage_at_20_degrees_C_ L2 - https://doi.org/10.1021/jf030052i DB - PRIME DP - Unbound Medicine ER -