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Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars.
Acta Sci Pol Technol Aliment. 2021 Apr-Jun; 20(2):223-236.AS

Abstract

BACKGROUND

Economically important vegetables are a strong source of antioxidants with different characteristics. Capsicum L. (pepper) is an important agricultural plant because of its economical, medicinal, and nutritional values.

METHODS

This study aimed to test antioxidant parameters in the fruits of 9 cultivars of Capsicum annuum L. (CA 01-09), 7 cultivars of C. baccatum L. (CB 01-07), and 11 cultivars of C. chinense Jacq. (CC 01-11). The antioxidant activity of the investigated Capsicum cultivars was measured, along with the free radical scavenging activity (FRSA), using the DPPH method, and the molybdenum reducing power (MRP) was expressed as mg TE (Trolox equivalent) per g of DW (dry weight). Total polyphenol content (TPC), expressed as mg GAE (gallic acid equivalent) per g of DW, total flavonoid content (TFC), expressed as mg QE (quercetin equivalent) per g of DW, and total phenolic acid content (TPAC), expressed as mg CAE (caffeic acid equivalent) per g of DW, were the basic antioxidant parameters of antioxidant activity in this study.

RESULTS

All investigated Capsicum extracts exhibited FRSA from 1.45 (CC-06) to 8.21 (CC-05) mg TE/g and MRP from 24.84 (CA-06) to 198.21 (CB-07) mg TE/g. The TPC of the tested extracts ranged from 10.13 (CB-03) to 38.68 (CB-07) mg GAE/g. The TFC of the studied samples showed values from 5.73 (CB-03) to 27.32 (CB-07) mg QE/g and TPAC from 2.24 (CB-03) to 13.07 (CC-07) mg CAE/g. A very strong correlation was found in the investigated cultivars between TPC and TPAC (r = 0.932, 0.839 and 0.848, respectively), and between TPC and TFC (r = 0.921, 0.982 and 0.939, respectively). Very strong relations were also found between TPC and FRSA (r = 0.820) in the C. annuum cultivars and between TPC and MRP (r = 0.898) in the C. baccatum cultivars.

CONCLUSIONS

This study found useful results concerning the antioxidant potential of the fruits of Capsicum cultivars. The data obtained demonstrate the strong antioxidant activity of cultivars of Capsicum, which can be used in the food industry because of the commercial importance of these fruits.

Authors+Show Affiliations

Botanical Garden, Slovak University of Agriculture in Nitra, Slovakia.M. M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine.M. M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine.Institute of Biological Conservation and Biosafety, Slovak University of Agriculture in Nitra, Slovakia.Department of Technology and Quality of Plant Products, Slovak University of Agriculture in Nitra, Slovakia.Department of Human Nutrition, Slovak University of Agriculture in Nitra, Slovakia.Botanical Garden, Slovak University of Agriculture in Nitra, Slovakia.Institute of Biological Conservation and Biosafety, Slovak University of Agriculture in Nitra, Slovakia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33884859

Citation

Mňahončáková, Erika, et al. "Evaluation of the Antioxidant Potential of Capsicum Annuum L., C. Baccatum L. and C. Chinense Jacq. Cultivars." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 20, no. 2, 2021, pp. 223-236.
Mňahončáková E, Vergun O, Grygorieva O, et al. Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars. Acta Sci Pol Technol Aliment. 2021;20(2):223-236.
Mňahončáková, E., Vergun, O., Grygorieva, O., Sedláčková, V. H., Ivanišová, E., Šramková, K. F., Hrúzová, M., & Brindza, J. (2021). Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars. Acta Scientiarum Polonorum. Technologia Alimentaria, 20(2), 223-236. https://doi.org/10.17306/J.AFS.0941
Mňahončáková E, et al. Evaluation of the Antioxidant Potential of Capsicum Annuum L., C. Baccatum L. and C. Chinense Jacq. Cultivars. Acta Sci Pol Technol Aliment. 2021 Apr-Jun;20(2):223-236. PubMed PMID: 33884859.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars. AU - Mňahončáková,Erika, AU - Vergun,Olena, AU - Grygorieva,Olga, AU - Sedláčková,Vladimíra Horčinová, AU - Ivanišová,Eva, AU - Šramková,Katarína Fatrcová, AU - Hrúzová,Michaela, AU - Brindza,Ján, PY - 2021/4/22/entrez PY - 2021/4/23/pubmed PY - 2021/11/5/medline KW - Capsicum spp. KW - antioxidant activity KW - cultivars KW - phenolic compounds SP - 223 EP - 236 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 20 IS - 2 N2 - BACKGROUND: Economically important vegetables are a strong source of antioxidants with different characteristics. Capsicum L. (pepper) is an important agricultural plant because of its economical, medicinal, and nutritional values. METHODS: This study aimed to test antioxidant parameters in the fruits of 9 cultivars of Capsicum annuum L. (CA 01-09), 7 cultivars of C. baccatum L. (CB 01-07), and 11 cultivars of C. chinense Jacq. (CC 01-11). The antioxidant activity of the investigated Capsicum cultivars was measured, along with the free radical scavenging activity (FRSA), using the DPPH method, and the molybdenum reducing power (MRP) was expressed as mg TE (Trolox equivalent) per g of DW (dry weight). Total polyphenol content (TPC), expressed as mg GAE (gallic acid equivalent) per g of DW, total flavonoid content (TFC), expressed as mg QE (quercetin equivalent) per g of DW, and total phenolic acid content (TPAC), expressed as mg CAE (caffeic acid equivalent) per g of DW, were the basic antioxidant parameters of antioxidant activity in this study. RESULTS: All investigated Capsicum extracts exhibited FRSA from 1.45 (CC-06) to 8.21 (CC-05) mg TE/g and MRP from 24.84 (CA-06) to 198.21 (CB-07) mg TE/g. The TPC of the tested extracts ranged from 10.13 (CB-03) to 38.68 (CB-07) mg GAE/g. The TFC of the studied samples showed values from 5.73 (CB-03) to 27.32 (CB-07) mg QE/g and TPAC from 2.24 (CB-03) to 13.07 (CC-07) mg CAE/g. A very strong correlation was found in the investigated cultivars between TPC and TPAC (r = 0.932, 0.839 and 0.848, respectively), and between TPC and TFC (r = 0.921, 0.982 and 0.939, respectively). Very strong relations were also found between TPC and FRSA (r = 0.820) in the C. annuum cultivars and between TPC and MRP (r = 0.898) in the C. baccatum cultivars. CONCLUSIONS: This study found useful results concerning the antioxidant potential of the fruits of Capsicum cultivars. The data obtained demonstrate the strong antioxidant activity of cultivars of Capsicum, which can be used in the food industry because of the commercial importance of these fruits. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/33884859/Evaluation_of_the_antioxidant_potential_of_Capsicum_annuum_L__C__baccatum_L__and_C__chinense_Jacq__cultivars_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -