PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2013 | 35 | 04 |
Tytuł artykułu

Dynamics of changes in bioactive molecules and antioxidant potential of Capsicum chinense Jacq. cv. Habanero at nine maturity stages

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The changes in bioactive molecules (capsaicin, total phenol, total flavonoid, ascorbic acid and b-carotene) and antioxidant potential in Capsicum chinense Jacq. cv. Habanero were examined during nine maturity stages (at 7-day interval from fruit set). The rate of in vivo synthesis of these antioxidants increased progressively with advancing maturity. Capsaicin, ascorbic acid, and b-carotene contents increased about 3, 10, and 9 times, respectively, at 63 days after fruit set (DAFS) while the highest value for total phenol (*330 mg CE/100 g), flavonoid (*138 mg RE/100 g), DPPH radical scavenging activity (*82 %), and metal chelating activity (*75 %) recorded in 42–49 DAFS. Bioactive molecules were positively correlated with radical scavenging and metal chelating activities. The results underline the effect of maturity on the bioactive molecules and antioxidant potential suggesting that fruits at the red stage (42–49 DAFS) are optimal from the nutritional point of view.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
35
Numer
04
Opis fizyczny
p.1141-1148,fig.,ref.
Twórcy
  • Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India
  • Department of Food Science and Technology, Bihar Agricultural University, BAC, Sabour, Bhagalpur, Bihar 813210, India
autor
  • Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India
autor
  • Institute of Agricultural Sciences, Calcutta University, Ballygaunge, Kolkata, West Bengal, India
autor
  • Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India
  • Department of Agricultural Statistics, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India
autor
  • Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India
Bibliografia
  • Adedayo BC, Oboh G, Akindahunsi AA (2010) Changes in the total phenol content and antioxidant properties of pepper fruit (Dennettia tripetala) with ripening. Afr J Food Sci 4:403–409
  • Alvarez-Parrilla E, de la Rosa L, Amarowicz R, Shahidi F (2011) Antioxidant activity of fresh and processed Jalapeno and Serrano peppers. J Agric Food Chem 59:163–173
  • AOAC (1990) Official methods of analysis, 5th edn. Association of Official Analytical Chemists, Arlington
  • Bae H, Jayaprakasha GK, Jifon J, Patil BS (2012) Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars. Food Chem. doi:10.1016/j.foodchem.2012.03.108 (in press)
  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25–30
  • Conforti F, Statti GA, Menichini F (2007) Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage. Food Chem 102:1096–1104
  • Deepa N, Kaur C, George B, Singh B, Kapoor HC (2007) Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT Food Sci Technol 40:121–129
  • Ebrahimzadeh MA, Pourmorad F, Bekhradnia AR (2008) Iron chelating activity screening, phenol and flavonoid content of some medicinal plants from Iran. Afr J Biotechnol 32:43–49
  • Elbadrawy E, Sello A (2012) Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian J Chem. doi:10.1016/j.arabjc.2011.11.011 (in press)
  • Henderson DE, Slickman AM, Henderson SK (1999) Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: a comparative study against BHT and melatonin. J Agric Food Chem 47:2563–2570
  • Howard LR, Talcott ST, Brenes CH, Villalon B (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem 48:1713–1720
  • Ilahy R, Hdider C, Lenucci MS, Tlili I, Dalessandro G (2011) Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars. J Food Compos Anal 24:588–595
  • Jimenez M, Garcia-Carmona F (1999) Oxidation of the flavonol quercetin by polyphenol oxidase. J Agric Food Chem 47:56–60
  • Koley TK, Kaur C, Nagal S, Walia S, Jaggi S (2011) Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.). Arabian J Chem. doi: 10.1016/j.arabjc.2011.11.005 (in press)
  • Marı´n A, Ferrerei F, Toma´s-Barbera´n FA, Gill MI (2004) Characterization and quantization of antioxidant constituents of sweet pepper (Capsicum annuum L.). J Agric Food Chem 52:3861–3869
  • Martinez S, Mercedes L, Gonzalen-Raurich M, Alvarez AB (2005) The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.). Int J Food Sci Nutr 56:45–51
  • Materska M, Perucka I (2005) Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). J Agric Food Chem 53:1750–1756
  • Menichini F, Tundis R, Bonesi M, Loizzo MR, Conforti F, Statti G, Cindio BD, Houghton PJ, Menichini F (2009) The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero. Food Chem 114:553–560
  • Navarro JM, Flores P, Garrido C, Martinez V (2006) Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity. Food Chem 96:66–73
  • Oboh G, Rocha JBT (2008) Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain: in vitro. Eur Food Res Technol 226:707–713
  • Oboh G, Puntel RL, Rocha JBT (2007) Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain: in vitro. Food Chem 102:178–185
  • Pino J, Sauri-Duch E, Marbot R (2006) Changes in volatile compounds of Habanero chili pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages. Food Chem 94:394–398
  • Raganna S (2006) Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Publication, New Delhi
  • Russo VM, Howard LR (2002) Carotenoids in pungent and nonpungent peppers at various developmental stages grown in the field and glass house. J Sci Food Agric 82:614–615
  • Sadasivam S, Manickam A (1997) Biochemical methods for agricultural sciences. Wiley Eastern Ltd., New Delhi
  • Siddiqui MW, Chakraborty I, Ayala-Zavala JF, Dhua RS (2011) Advances in minimal processing of fruits and vegetables: a review. J Sci Ind Res 70(9):823–834
  • Siddiqui MW, Ayala-Zavala JF, Dhua RS (2012) Genotypic variation in tomatoes affecting processing and antioxidant attributes. Crit Rev Food Sci Nutr. doi:10.1080/10408398.2012.710278 (in press)
  • Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteau reagent. Methods Enzymol 299:152–178
  • Tapiero H, Townsend DM, Tew KD (2004) The role of carotenoids in the prevention of human pathologies. Biomed Pharmacother 58:100–110
  • Zewdie Y, Bosland PW (2000) Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L. Euphytica 111:185–190
  • Zhishen J, Mengcheng T, Jianming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555–559
Uwagi
rekord w opracowaniu
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-2605be37-e414-4563-b596-95a482877b9a
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.