Isolation and structure elucidation of flavonoid and phenolic acid glycosides from pericarp of hot pepper fruit Capsicum annuum L.

2003 ◽  
Vol 63 (8) ◽  
pp. 893-898 ◽  
Author(s):  
Małgorzata Materska ◽  
Sonia Piacente ◽  
Anna Stochmal ◽  
Cosimo Pizza ◽  
Wiesław Oleszek ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Phenolic Acid ◽  
Structure Elucidation ◽  
Hot Pepper ◽  
Capsicum Annuum L ◽  
Pepper Fruit

scholarly journals ATTITUDES OF SERBIAN CONSUMERS TOWARDS DIFFERENT PEPPER FRUITS

2021 ◽  
Author(s):  
Dario Đ Danojević ◽  
Svetlana Glogovac ◽  
Sladjana Medic-Pap ◽  
Djordje Moravcevic
Keyword(s):  
Capsicum Annuum ◽  
Bell Pepper ◽  
Hot Pepper ◽  
Fruit Colour ◽  
Fruit Type ◽  
Capsicum Annuum L ◽  
Lack Of Information ◽  
Pepper Fruit ◽  
The World ◽  
Hot Peppers

Pepper (Capsicum annuum L.) is one of the major vegetable species in the world. In Balkan cuisines, as well as in Serbia, pepper has a very diverse use. Knowledge about consumers habits and preferences is of great importance for a breeding process as well as in the market-orientated production. Because of the lack of information about consumers preferences towards pepper types, in the Serbian market, the present research was conducted. Four hundred and two participants, classified into groups, according to gender, age and education, answered the survey questions. According to this research, the most preferred pepper type in Serbia is kapia, while the bell pepper is the second chosen type. Also, obtained results showed that the most favourite colour of pepper fruit is red. There is a tendency in higher importance of fruit type than fruit colour. The highest percentage of hot pepper consumers prefer medium hot peppers. The obtained trend shows that women generally prefer less spicy pepper fruits than men.

scholarly journals Sweet Pepper (Capsicum annuum L.) Fruits Contain an Atypical Peroxisomal Catalase That Is Modulated by Reactive Oxygen and Nitrogen Species

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 374 ◽  
Author(s):  
Marta Rodríguez-Ruiz ◽  
Salvador González-Gordo ◽  
Amanda Cañas ◽  
María Jesús Campos ◽  
Alberto Paradela ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Fruit Ripening ◽  
Reactive Oxygen ◽  
Bovine Liver ◽  
Sweet Pepper ◽  
Cysteine Residue ◽  
Nitrogen Species ◽  
Capsicum Annuum L ◽  
Native Molecular Mass ◽  
Pepper Fruit

During the ripening of sweet pepper (Capsicum annuum L.) fruits, in a genetically controlled scenario, enormous metabolic changes occur that affect the physiology of most cell compartments. Peroxisomal catalase gene expression decreases after pepper fruit ripening, while the enzyme is also susceptible to undergo post-translational modifications (nitration, S-nitrosation, and oxidation) promoted by reactive oxygen and nitrogen species (ROS/RNS). Unlike most plant catalases, the pepper fruit enzyme acts as a homodimer, with an atypical native molecular mass of 125 to 135 kDa and an isoelectric point of 7.4, which is higher than that of most plant catalases. These data suggest that ROS/RNS could be essential to modulate the role of catalase in maintaining basic cellular peroxisomal functions during pepper fruit ripening when nitro-oxidative stress occurs. Using catalase from bovine liver as a model and biotin-switch labeling, in-gel trypsin digestion, and nanoliquid chromatography coupled with mass spectrometry, it was found that Cys377 from the bovine enzyme could potentially undergo S-nitrosation. To our knowledge, this is the first report of a cysteine residue from catalase that can be post-translationally modified by S-nitrosation, which makes it especially important to find the target points where the enzyme can be modulated under either physiological or adverse conditions.

Comparison of the Quality of Hot Pepper(Capsicum annuum L.) Grown under Organic and Conventional Conditions

2014 ◽  
Vol 22 (4) ◽  
pp. 645-656
Author(s):  
You-Seok Lee ◽  
◽  
Jae-Hak Moon ◽  
Bong-Yun Oh ◽  
Seung-Hee Nam ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Hot Pepper ◽  
Capsicum Annuum L
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