Phenolic content and antioxidant and antimicrobial properties of fruits of Capsicum baccatum L. var. pendulum at different maturity stages

Journal of Medicinal Food

Volumn 11, Issue 2, 2008, Pages 267-274

  Kappel, Virginia D ^a   Costa, Geison M ^b   Scola, Gustavo ^c   Silva, Francilene A ^a   Landell, Melissa F ^a   Valente, Patrĺcia ^a   Souza, Daiana G ^d   Vanz, Danielli C ^d   Reginatto, Flávio H ^b,d   Moreira, José C F ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^c UNIVERSITY OF CAXIAS DO SUL   (Brazil)

^d UNIVERSITY OF PASSO FUNDO   (Brazil)

Author keywords

Antimicrobial activity; Antioxidant potential; Capsicum; Maturity; Phenolics

Indexed keywords

CAPSICUM BACCATUM EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG MECHANISM; EX VIVO STUDY; FRUIT DEVELOPMENT; IN VITRO STUDY; NONHUMAN; OXIDATIVE STRESS; PEPPER; PLANT SEED; PRIORITY JOURNAL; RAT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BACTERIA; CAPSICUM; FRUIT; FUNGI; PHENOLS; PLANT EXTRACTS;

CAPSICUM; CAPSICUM BACCATUM; FUNGI; NEGIBACTERIA; POSIBACTERIA; RATTUS;

EID: 46749104108     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2007.626     Document Type: Article

References (46)

1. th ed. Clarendon Press, Oxford, 2007.
2. Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD: Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am J Med 2002;113(Suppl):71S-88S.
3. Stanner SA, Hughes J, Kelly CNM, Buttriss J: A review of the epidemiological evidence for the 'antioxidant hypothesis.' Public Health Nutr 2003;7:407-422.
4. Rice-Evans C, Miller NJ: Antioxidants - the case for fruit and vegetables in the diet. Br Food J 1995;97:35-40.
5. Urquiaga I, Leighton F: Plant polyphenol antioxidants and oxidative stress. Biol Res 2000;33:55-64.
6. Scalbert A, Johnson IT, Saltmarsh M: Polyphenols: antioxidants and beyond. Am J Clin Nutr 2005;81(Suppl):215S-217S.
7. Kaur C, Kapoor HC: Antioxidants in fruits and vegetables - the millennium's health. Int J Food Sci Technol 2001;36:703-725.
8. Rice-Evans CA, Miller NJ, Paganga G: Antioxidant properties of phenolic compounds. Trends Plant Sci 1997;4:152-159.
9. Rauha J-P, Remes S, Heinonen M, Hopia A, Kähkönen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P: Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int J Food Microbiol 2000;56:3-12.
10. Proestos C, Chorianopoulos N, Nychas G-JE, Komaitis M: RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. J Agric Food Chem 2005;53:1190-1195.
11. Wang H, Cao G, Prior RL: Total antioxidant capacity of fruits. J Agric Food Chem 1996;44:701-705.
12. Cao G, Sofic E, Prior RL: Antioxidant capacity of tea and common vegetables. J Agric Food Chem 1996;44:3426-3431.
13. Velioglu YS, Mazza G, Gao L, Oomah BD: Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 1998;46:4113-4117.
14. Daood HG, Vinkler M, Markus F, Hebshi EA, Biacs PA: Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem 1996;55:365-372.
15. Osuna-García JA, Wall MM, Waddell CA: Endogenous levels of tocopherols and ascorbic acid during fruit ripening of New Mexican-type chile (Capsicum annuum L.) cultivars. J Agric Food Chem 1998;46:5093-5096.
16. Deli J, Matus Z, Tóth G: Carotenoid composition in the fruits of Capsicum annuum Cv. Szentesi Kosszarvu during ripening. J Agric Food Chem 1996;44:711-716.
17. Levy A, Hare S, Palevitch D, Akiri B, Menagem E, Kanner J: Carotenoid pigments and p-carotene in paprika fruits (Capsicum spp.) with different genotypes. J Agric Food Chem 1995;43:362-366.
18. Hornero-Méndez D, Guevara RG, Mínguez-Mosquera MI: Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding. J Agric Food Chem 2000;48:3857-3864.
19. Kirschbaum-titze P, Hiepler C, Mueller-Seitz E, Petz M: Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption. J Agric Food Chem 2002;50:1260-1263.
20. Kirschbaum-titze P, Mueller-Seitz E, Petz M: Pungency in paprika (Capsicum annuum). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant. J Agric Food Chem 2002;50:1264-1266.
21. Rosa A, Deiana M, Casu V, Paccagnini S, Appendino G, Ballero M, Dessi MA: Antioxidant activity of capsinoids. J Agric Food Chem 2002;50:7396-7401.
22. Ochi T, Takaishi Y, Kogure K, Yamauti I: Antioxidant activity of a new capsaicin derivative from Capsicum annuum. J Nat Prod 2003;66:1094-1096.
23. Howard LR, Talcott ST, Brenes CH, Villalon B: Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem 2000;48:1713-1720.
24. Marín A, Ferreres F, Tomás-Barberán FA, Gil MI: Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.). J Agric Food Chem 2004;52:3861-3869.
25. Materska M, Perucka I: Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). J Agric Food Chem 2005;53:1750-1756.
26. Singleton VL, Orthofer R, Lamuela-Raventos RM: Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 1999;299:152-178.
27. Lissi E, Salim-Hanna M, Pascual C, Del Castillo MD: Luminol luminescence induced by 2,2′-azo-bis(2-amidinopropane) thermolysis. Free Radic Res Commun 1992;17:299-311.
28. Lissi E, Salim-Hanna M, Pascual C, Del Castillo MD: Evaluation of total antioxidant potential (TRAP) and total antioxidant reactivity from luminol-enhanced chemiluminescence measurements. Free Radic Biol Med 1995;18:153-158.
29. Desmarchelier C, Repetto M, Coussio J, Llesuy S, Ciccia G: Total reactive antioxidant potential (TRAP) and total antioxidant reactivity (TAR) of medicinal plants used in southwest Amazonia (Bolivia and Peru). Int J Pharmacognosy 1997;35:288-296.
30. Draper HH, Hadley M: Malondialdehyde determination as index of lipid peroxidation. Methods Enzymol 1990;186:421-431.
31. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ: Protein measurement with the Folin phenol reagent. J Biol Chem 1951;193:265-275.
32. Oliveira SQ, Trentin VH, Kappel VK, Barelli C, Gosmann G, Reginatto FH: Screening of antibacterial activity of South Brazilian Baccharis species. Pharm Biol 2005;43:434-438.
33. National Committee of Clinical Laboratory Standards: Performance Standards of Antimicrobial Disk Susceptibility Testing. Fourteenth Informational Supplement. NCCLS document M100-514. NCCLS, Wayne, PA, 2004.
34. Manach C, Scalbert A, Morand C, Remesy C, Jimenez L: Polyphenols: food sources and bioavailability. Am J Clin Nutr 2004;79:727-747.
35. Rice-Evans CA, Miller NJ, Paganga G: Structure antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 1996;20:933-956.
36. Deepa N, Kaur C, George B, Singh B, Kapoor HC: Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT Food Sci Technol 2007;40:121-129.
37. Shan B, Cai YZ, Sun M, Corke H: Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 2005;53:7749-7759.
38. Sun J, Chu Y, Wu X, Liu RH: Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 2002;50:7449-7454.
39. Kalt W, Forney CF, Martin A, Prior RL: Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J Agric Food Chem 1999;47:4638-4644.
40. 2+-induced lipid peroxidation in brain - in vitro. Food Chem 2007;102:178-185.
41. Fraga CG, Tappel AL: Damage to DNA concurrent with lipid peroxidation in rat liver slices. Biochem J 1988;252:893-896.
42. Desmarchelier C, Lisboa Romão R, Coussio J, Ciccia G: Antioxidant and free radical scavenging activities in extracts from medicinal trees used in the 'Caatinga' region in northeastern Brazil. J Ethnopharmacol 1999;67:69-77.
43. Polydoro M, de Souza KC, Andrades ME, Da Silva EG, Bonatto F, Heydrich J, Dal-Pizzol F, Schapoval EES, Bassani VL, Moreira JCF: Antioxidant, a pro-oxidant and cytotoxic effects of achyrocline satureioides extracts. Life Sci 2004;74:2815-2826.
44. Molina-Torres J, García-Chávez A, Ramírez- Chávez E: Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin. J Ethnopharmacol 1999;64:241-248.
45. Iorizzi M, Lanzotti V, Ranalli G, De Marino S, Zollo F: Antimicrobial furostanol saponins from the seeds of Capsicum annuum L. var. acuminatum. J Agric Food Chem 2002;50:4310-4316.
46. Diz MSS, Carvalho AO, Rodrigues R, Neves-Ferreira AGC, Da Cunha M, Alves EW, Okorokova-Façanha AL, Oliveira MA, Perales J, Machado OLT, Gomes VM: Antimicrobial peptides from chilli pepper seeds causes yeast plasma membrane permeabilization and inhibits the acidification of the medium by yeast cells. Biochim Biophys Acta 2006;1760:1323-1332.