Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

2017 ◽  
Vol 97 (14) ◽  
pp. 4953-4960 ◽  
Author(s):  
Honggao Xu ◽  
Kedong Tai ◽  
Tong Wei ◽  
Fang Yuan ◽  
Yanxiang Gao
Keyword(s):  
Capsicum Annuum ◽  
Antioxidant Properties ◽  
Hot Pepper ◽  
Capsicum Annuum L ◽  
Hydrochloric And Sulfuric Acids

Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts

2006 ◽  
Vol 61 (7-8) ◽  
pp. 527-535 ◽  
Author(s):  
Eva Sadilova ◽  
Florian C. Stintzing ◽  
Reinhold Carle
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Solanum Melongena ◽  
In Vitro Assays ◽  
Capsicum Annuum L ◽  
Food Colour ◽  
Acetone Extracts

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.

Hypolipidemic and Antioxidant Properties of Hot Pepper Flower (Capsicum annuum L.)

2016 ◽  
Vol 71 (3) ◽  
pp. 301-306 ◽  
Author(s):  
Mariangela Marrelli ◽  
Francesco Menichini ◽  
Filomena Conforti
Keyword(s):  
Capsicum Annuum ◽  
Antioxidant Properties ◽  
Hot Pepper ◽  
Capsicum Annuum L

Micropropagation of Pepper (Capsicum annuum L.) Through in vitro Direct Organogenesis Organogenesis

2010 ◽  
Vol 3 (1) ◽  
pp. 38-45 ◽  
Author(s):  
Mahmoud Otroshy ◽  
Kosar Moradi ◽  
Mojtaba Khayam Nekouei ◽  
Paul C. Struik
Keyword(s):  
Capsicum Annuum ◽  
Direct Organogenesis ◽  
Capsicum Annuum L

scholarly journals Susceptibilidad de aislados de Xanthomonas campestris pv. vesicatoria a Streptomyces y extractos bioactivos de Ganoderma

2018 ◽  
Vol 27 (6) ◽  
pp. 30-39
Author(s):  
Loreto Robles-Hernández ◽  
Dámaris Leopoldina Ojeda-Barrios ◽  
Ana Cecilia González-Franco ◽  
Jared Hernández-Huerta ◽  
Nora Aideé Salas-Salazar ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Ganoderma Lucidum ◽  
Xanthomonas Campestris ◽  
Streptomyces Lydicus ◽  
Capsicum Annuum L

En el presente estudio, 10 aislados bacterianos de chile (Capsicum annuum L.) fueron identificados como Xanthomonas campestris pv. vesicatoria; se determinó su patogenicidad en invernadero y se evaluó su susceptibilidad a Streptomyces lydicus y extractos bioactivos de Ganoderma lucidum en condiciones in vitro y de invernadero, utilizando en cada caso un diseño completamente al azar. Todos los aislados causaron infección con una incidencia del 100% y variaciones en su severidad. Aunque todos los aislados fueron susceptibles a los tratamientos biológicos, los extractos bioactivos fueron superiores con un 100% de inhibición in vitro, así como en la reducción de infección foliar y población bacteriana en invernadero. Destacó una correlación fuerte entre población bacteriana e infección foliar (r = 0.9139**) en plantas inoculadas únicamente con el patógeno; en plantas tratadas adicionalmente con los biológicos, solo hubo una correlación débil en cada caso, sugiriendo su efecto benéfico en la supresión de X. campestris pv. vesicatoria.

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