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Relationships of the capsaicinoid content between the fruit parts of hot pepper (Capsicum annuum L.)

100%

Buczkowska H., Nurzynska-Wierdak R., Labuda H., Salata A.

Acta Scientiarum Polonorum. Hortorum Cultus

2016

tom 15

nr 4

Capsaicinoids are secondary metabolites characteristic of plants of the genus Capsicum and are only found in the pepper fruit. Their biosynthesis occurs mainly in the placental cells as well as in the interlocular septa of the fruit. In the present study, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was determined by HPLC in two hot pepper cultivars (‘Orkan’ and ‘Bronowicka Ostra’), identifying the percentage of these compounds in the whole fruit and in the following fruit parts: placenta, seeds, pericarp, and pedicle. Significantly more capsaicinoids were found in ‘Bronowicka Ostra’ peppers (262 mg∙kg⁻¹) compared to ‘Orkan’ peppers (175 mg∙kg⁻¹). The highest capsaicin and dihydrocapsaicin content was found in the placenta (401 mg∙kg⁻¹). The capsaicin content in the whole fruit and its parts is on average more than 10 times higher in relation to the dihydrocapsaicin content. Fruit harvest time contributes to the differences in the capsaicinoid content in the individual fruit parts. A higher capsaicin content was shown in the pericarp and seeds, while the dihydrocapsaicin content was higher in the pedicle of peppers harvested at the later date.

Antioxidant activity of apples - an impact of maturity stage and fruit part

100%

Duda-Chodak A., Tarko T., Tuszynski T.

Acta Scientiarum Polonorum. Technologia Alimentaria

2011

tom 10

nr 4

Background. Recently, many studies have been oriented towards improving methods and efficiency of antioxidants recovery from different fruit and their wastes. The aim of the study was to evaluate antioxidant potential of apple seeds and peel, which constitute the fruit industry wastes, and compare it to apple flesh. Antioxidant activity of apples at different maturity and storage stage were analysed too. Material and methods. The Idared and the Šampion cultivars of apples were used in the study. Antioxidant activity was estimated using ABTS and DPPH assays, and polyphenols profile was determined by HPLC method. Results. Seeds of analysed apple cultivars were characterised by a significantly higher antioxidant capacity and by higher concentrations of polyphenols analysed when compared to their peel and flesh. There were present two predominant compounds: phloridzin in seeds (84% and 72%) and quercetin glycosides in peels (54% and 38%, Idared and Šampion cultivars, respectively). No quercetin glycosides in seeds were found. The capacity to scavenge an ABTS radical, but not DPPH, decreased during ripening of apples, while cold storage resulted in enhanced antioxidant potential. Conclusion. It can be concluded that unripe apples together with apple seeds and peel (fruit industry wastes) constitute a valuable source of polyphenols.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Buczkowska H.

1 Duda-Chodak A.

1 Labuda H.

1 Nurzynska-Wierdak R.

1 Salata A.

1 Tarko T.

1 Tuszynski T.

1 2016

1 2011

Wyniki wyszukiwania

Relationships of the capsaicinoid content between the fruit parts of hot pepper (Capsicum annuum L.)

Antioxidant activity of apples - an impact of maturity stage and fruit part