Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity

LWT

Volumn 40, Issue 1, 2007, Pages 121-129

  Deepa, N ^a   Kaur, Charanjit ^a   George, Binoy ^a   Singh, Balraj ^a   Kapoor, H C ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Capsicum; Total phenolics; carotene

Indexed keywords

AGRICULTURAL PRODUCTS; HYDROCARBONS; KETONES; PHENOLIC RESINS;

ANTIOXIDANT ACTIVITY; CAPSICUM; CAROTENE; TOTAL PHENOLICS;

ANTIOXIDANTS;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; GENOTYPES;

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 33746329358     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.09.016     Document Type: Article

References (32)

1. Benzie I.E.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Analytical Biochemistry 239 (1996) 70-76
2. Cevallos-Casals B.A., Byrne D., Okie W.R., and Cisneros-Zevallos L. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chemistry (2005) (article in press)
3. Daood H.G., Vinkler M., Markus F., Hebshi E.A., and Biacs P.A. Antioxidant vitamin content of spiced red pepper (paprika) as affected by technological and varietal factors. Food Chemistry 55 (1996) 365-372
4. Davies B.H., Matthews S., and Kirk J.T.O. The nature and biosynthesis of the carotenoids of different colour varieties of Capsicum annuum. Phytochemistry 9 (1970) 797-805
5. Estrada B., Bernal M.A., Diaz J., Pomar F., and Merino F. Fruit development in Capsicum annuum: Changes in capsaicin, lignin, free phenolics and peroxidase patterns. Journal of Agricultural and Food Chemistry 48 (2000) 6234-6239
6. Estrada B., Bernal M.A., Diaz J., Pomar F., and Merino F. Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting. Journal of Agricultural and Food Chemistry 50 (2002) 1188-1191
7. Gazzani G., Papetti A., Massolini G., and Daglia M. Anti- and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. Journal of Agricultural and Food Chemistry 46 (1998) 4118-4122
8. Gnayfeed M.H., Daood H.G., Biacs P.A., and Alcaraz C.F. Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype. Journal of Science of Food and Agriculture 81 (2001) 1580-1585
9. Hasler C.M. Functional foods: Their role in disease prevention and health. Food Technology 52 (1998) 63-69
10. Hornero-Méndez D., Guevara R.G., and Mínguez-Mosquera M.I. Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding. Journal of Agricultural and Food Chemistry 48 (2000) 3857-3864
11. Howard L.R., Smith R.T., Wagner A.B., Villalon B., and Burns E.E. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos. Journal of Food Science 59 (1994) 362-365
12. Howard L.R., Talcott S.T., Brenes C.H., and Villalon B. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry 48 (2000) 1713-1720
13. Huang D., Ou B., Hampsch-Woodill M., Flanagan J.A., and Deemer E.K. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated β-Cyclodextrin as the solubility enhancer. Journal of Agricultural and Food Chemistry 50 (2002) 1815-1821
14. Jones E., and Hughes R.E. Foliar ascorbic acid in some angiosperms. Phytochemistry 22 (1983) 2493-2499
15. Kaur C., and Kapoor H.C. Antioxidants in fruits and vegetables. The Millenniums health. International Journal of Food Science and Technology 36 (2001) 703-725
16. Lee Y., Howard L.R., and Villalon B. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. Journal of Food Science 60 (1995) 473-476
17. Marin A., Ferreres F., Tomas-Barberan F.A., and Gil M.I. Characterization and quantification of antioxidant constituents of sweet pepper (Capsicum annuum L.). Journal of Agricultural and Food Chemistry 52 (2004) 3861-3869
18. Markus F., Daood H.G., Kapitany J., and Biacs P.A. Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. Journal of Agricultural and Food Chemistry 47 (1999) 100-107
19. Matsufuji H., Nakamuro H., Chino M., and Takeda M. Antioxidant activity of capasanthin and the fatty acid esters in paprika (Capsicum annuum). Journal of Agricultural and Food Chemistry 46 (1998) 3468-3472
20. Mínguez-Mosquera M.I., and Hornero-Méndez D. Separation and quantification of carotenoid pigments in red peppers (Capsicum annuum) paprika and oleoresin by reversed-phase HPLC. Journal of Agricultural and Food Chemistry 41 (1993) 1616-1620
21. Ou B., Huang D., Hampschwoodwill M., Flanagan T.A., and Deemer E.K. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity and FRAP assays: A comparative study. Journal of Agricultural and Food Chemistry 50 (2002) 3122-3128
22. Powels J.W., and Ness A.R. Fruits, vegetables and cardiovascular disease: A review. International Journal Epidemiology 26 (1996) 1-13
23. Pulido R., Bravo L., and Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing antioxidant power assay. Journal of Agricultural and Food Chemistry 40 (2000) 3396-3402
24. Raffo A., Leonardi C., Fogliano V., Ambrosino P., Salucci M., Gennaro L., et al. Nutritional value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages. Journal of Agricultural and Food Chemistry 50 (2002) 6550-6556
25. Ranganna S. Plant pigments. Manual for analysis of fruit and vegetable products (1986), Tata McGraw Hill, New Delhi 83-104
26. Russo V.M., and Howard L.R. Carotenoids in pungent and non-pungent peppers at various developmental stages grown in the field and glass house. Journal of Science of Food and Agriculture 82 (2002) 614-615
27. Sadasivam S., and Manikkam A. Capsaicin. Biochemical methods for agricultural sciences (1992), Wiley Eastern Limited, New Delhi 193-194
28. Slinkard K., and Singelton V.L. Total phenolic analysis, automation and comparison with manual methods. American Journal of Enology and Viticulture 28 (1997) 49-55
29. Surh Y., and Lee S.S. Capsaicin in hot chilli pepper, carcinogen or anticarcinogen. Food and Chemical Toxicology 34 (1996) 313-316
30. Vallejo F., García-Viguera C., and Tomás-Barberán F.A. Changes in Broccoli (Brassisca oleracea L. Var. italica) health-promoting compounds with infloresence development. Journal of Agricultural and Food Chemistry 51 (2003) 3776-3782
31. Velioglu Y.S., Mazza G., Gao L., and Oomah B.D. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agricultural and Food Chemistry 46 (1998) 4113-4117
32. Wang S.Y., and Lin H.S. Antioxidant activity in fruits and leaves of black berry, raspberry and strawberry varieties with cultivar and developmental stages. Journal of Agricultural and Food Chemistry 48 (2000) 140-146