Quality Performances of Sweet Pepper under Farming Management

Conventional management of sweet pepper is based on farming practices characterized by the use of chemicals with harmful environmental impact. In order to investigate innovative production, research was carried out in order to assess the effects of two pepper cultivars (‘Brillant’ and ‘Yolo Wonder’) in combination with four farming systems (Conventional control-C; Conventional with microorganism-enriched fertilization-CMF; Organic control-O; Organic with microorganism-enriched fertilization-OMF) on plant physiological parameters, yield and fruit quality. Conventionally grown plants showed higher values of assimilatory pigments and of photosynthetic rate compared to the Organically ones. The CMF resulted in the highest early and total yield, followed by the OMF, due to higher fruit number. Higher values of carotenoids, ascorbic acid and α-tocopherol were recorded in ‘Yolo Wonder’ red fruits compared to ‘Brillant’ yellow berries. The highest total polyphenols concentration was recorded under the CMF, whereas OMF resulted in the highest flavonoids concentration and antioxidant activity.

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Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

Antioxidants ◽

10.3390/antiox9060556 ◽

2020 ◽

Vol 9 (6) ◽

pp. 556 ◽

Cited By ~ 3

Author(s):

Florinda Fratianni ◽

Antonio d’Acierno ◽

Autilia Cozzolino ◽

Patrizia Spigno ◽

Riccardo Riccardi ◽

...

Keyword(s):

Ascorbic Acid ◽

Biochemical Characterization ◽

Principal Component ◽

Sweet Pepper ◽

Total Polyphenols ◽

Campania Region ◽

Polyphenol Profile ◽

Red Variety ◽

Β Carotene

Bioactive compounds of different Campania native sweet pepper varieties were evaluated. Polyphenols ranged between 1.37 mmol g−1 and 3.42 mmol g−1, β-carotene was abundant in the red variety “Cazzone” (7.05 μg g−1). Yellow and red varieties showed a content of ascorbic acid not inferior to 0.82 mg g−1, while in some green varieties the presence of ascorbic acid was almost inconsistent. Interrelationships between the parameters analyzed and the varieties showed that ascorbic acid could represent the factor mostly influencing the antioxidant activity. Polyphenol profile was different among the varieties, with a general prevalence of acidic phenols in yellow varieties and of flavonoids in red varieties. Principal Component Analysis, applied to ascorbic acid, total polyphenols and β-carotene, revealed that two of the green varieties (“Friariello napoletano” and “Friariello Sigaretta”) were well clustered and that the yellow variety “Corno di capra” showed similarity with the green varieties, in particular with “Friariello Nocerese”. This was confirmed by the interrelationships applied to polyphenol composition, which let us to light on a clustering of several red and yellow varieties, and that mainly the yellow ”Corno di capra” was closer to the green varieties of “Friariello”.

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Qualitative Aspects of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy

Antioxidants ◽

10.3390/antiox9070565 ◽

2020 ◽

Vol 9 (7) ◽

pp. 565 ◽

Cited By ~ 1

Author(s):

Florinda Fratianni ◽

Autilia Cozzolino ◽

Antonio d’Acierno ◽

Filomena Nazzaro ◽

Riccardo Riccardi ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Total Polyphenols ◽

Campania Region ◽

Solanum Lycopersicum L ◽

Discrete Amount ◽

Fresh Products ◽

Brix Value ◽

In Vitro Antioxidant Activity

Our study aimed to analyze some qualitative aspects of five landraces of the tomato “Piennolo,” typical of the Vesuvian area, Italy, and determine the in vitro antioxidant activity. All samples showed a high °Brix value and acidity, as well as a discrete amount of reducing sugars, indicating their good quality as fresh products. They showed a high content of lycopene (up to 218 μg g−1 of fresh product) and ascorbic acid (up to 238 μg g−1 of fresh product). The content of total polyphenols was never less than 278 μg g−1 of fresh product. Hyperoside, chlorogenic and gallic acids were the most abundant polyphenols. The interrelationships between the parameters analyzed and the different landraces showed that total polyphenols could have mostly affected (ρ = 0.76) the antioxidant activity more than lycopene (ρ = −0.96). The interrelationships between the most abundant polyphenols and antioxidant activity showed that hyperoside, although the most abundant, negatively affected (ρ = −0.93) the antioxidant activity. Due to the high content of lycopene, ascorbic acid, and hyperoside, the five landraces of the tomato “Piennolo” could be considered promising in terms of their potential healthy characteristics.

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Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha45210931 ◽

2017 ◽

Vol 45 (2) ◽

pp. 425-430 ◽

Cited By ~ 1

Author(s):

Mustafa AKBULUT ◽

Mehmet Ramazan BOZHUYUK ◽

Sezai ERCISLI ◽

Azra SKENDER ◽

Karim SORKHEH

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Tree Growth ◽

Crude Protein ◽

Growth Habit ◽

Fatty Acid Content ◽

Castanea Sativa ◽

Farming Systems ◽

Dry Weight ◽

Total Polyphenols

Turkey ranked third place in the world for chestnut production after China and Bolivia and the country has unique chestnut populations including valuable and diverse seed propagated chestnut genotypes. In this study, chestnuts (Castanea sativa) were collected during the 2016 harvest season from Northeastern part of Turkey from promising 12 different seedling origin genotypes. Tree growth habit, nut weight, kernel ratio, kernel color, moisture, crude protein, crude fat, dietary fiber, total polyphenols, antioxidant activity and fatty acid content of fruits belongs to 12 genotypes were determined. The results showed that, the majority of genotypes had semi upright tree growth habit. The nut weight and kernel ratio were between 5.05 g (K-10) and 10.10 g (K-5) and 71.10% (K-1) and 82.44% (K-3) among genotypes. The total crude fat content ranged from 0.87% (K-7) to 2.61% (K-1) while the crude protein ranged from 4.80% (K-7) to 7.65% (K-1). The dietary fiber content made up no more than 3.61% of the remaining portion of the kernel. It was found that total polyphenols was between 1.66 and 2.70 g GAE/kg and antioxidant activity was between 5.80 and 9.07 μmol Trolox equivalent/g dry weight basis. Oleic and linoleic acid were the major fatty acids in all chestnut fruits and followed by palmitic and linolenic acid. The results showed that there was enough variations among seed propagated chestnut genotypes for most of the searched parameters and this highlights the importance of conserving the genotypes, as their high levels of heterogeneity allow them to respond to abiotic and biotic stresses and adapt to low-input farming systems.

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Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2013.03.034 ◽

2013 ◽

Vol 118 (1) ◽

pp. 150-156 ◽

Cited By ~ 17

Author(s):

José Ángel Rufián-Henares ◽

Eduardo Guerra-Hernández ◽

Belén García-Villanova

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Maillard Reaction ◽

Sweet Pepper

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Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)

Research Society and Development ◽

10.33448/rsd-v9i7.3810 ◽

2020 ◽

Vol 9 (7) ◽

pp. e229973810

Author(s):

Alessandra Pinheiro de Goés Carneiro ◽

Antonia Livânia Linhares de Aguiar ◽

Maria Leônia da Costa Gonzaga ◽

Denise Josino Soares ◽

Evânia Altina Teixeira de Figueiredo ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Microbiological Analysis ◽

Euterpe Oleracea ◽

Total Polyphenols ◽

Tropical Fruit ◽

Dpph Method ◽

Total Anthocyanins ◽

Medicinal Properties ◽

Excellent Source

Açaí is a tropical fruit, typical of the Amazon and has been drawing attention due to its antioxidant capacity and high content of anthocyanins, responsible for several pharmacological and medicinal properties, as well as potential use as a natural dye. Due to the high perishability, the development of new products from the açaí power, which present greater stability to the storage time are being produced. The evaluation period was 25 days at a temperature of 25°C. The following parameters were evaluated: ascorbic acid, chlorophyll, total anthocyanins, total flavonoids, total polyphenols and antioxidant activity by ABTS●+ and DPPH● methods. Microbiological analysis were performed for Coliforms at 35°C and 45°C, Mesophiles, Staphylococcus coagulase positive, Molds, Yeasts, and Salmonella sp. The contents of ascorbic acid, total polyphenols and flavonoids differed statistically (p ˂ 0.05) from each other, throughout the storage. However, the antioxidant activity by the DPPH● method remained stable and the microbiological analysis remained within the current legislative standards. It is concluded that the açaí powder maintained its properties throughout the storage, being an excellent source of bioactive and phenolic compounds.

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RESPONSE OF YIELD AND ITS QUALITY OF SWEET PEPPER PLANT TO CERTAIN BIO-STIMULANTS UNDER TWO TYPES OF SALINITY

JOURNAL OF ADVANCES IN NATURAL SCIENCES ◽

10.24297/jns.v2i2.388 ◽

2015 ◽

Vol 2 (2) ◽

pp. 72-82

Author(s):

Arafa A.A ◽

Khafagy M.A ◽

Abo-El Kheer A.M ◽

M.F El-Banna

Keyword(s):

Ascorbic Acid ◽

Total Yield ◽

Sweet Pepper ◽

The Other ◽

Salinity Level ◽

Pepper Plant ◽

Fresh Weight ◽

Low Salinity ◽

Salinity Levels ◽

Total Carbohydrates

Number of fruits and its fresh weight per plant were significantly increased under low salinity level of NaCl+CaCl2 in the early 4th picking and total yield. While, plants grown under NaCl salinity did not produced fruits in the early 4th pickings. However, increasing salinity levels caused a significant decrease in this respect. In addition, pre-soaking seeds in selected chemicals used at both levels caused a significant increase in sweet pepper fruits number and its fresh weight per plant (early 4th pickings and total yield) under non-saline conditions. Moreover, salicylic acid at 75 mg/L or ascorbic acid at 50 mg/L was more effective in this respect under non-saline or salinity conditions. Ascorbic acid as well as total carbohydrates concentrations in sweet pepper fruits were increased significantly with increasing salinity levels. In addition, ascorbic acid and total carbohydrates concentrations were greatly increased in plants growing under NaCl followed by NaCl+CaCl2 and CaCl2 as compared to control. On the other hand, pre-soaking seeds in SA, AsA, toco and yeast extract at both levels increased ascorbic acid and total carbohydrates concentrations under non-saline or salinity conditions.Â Furthermore, AsA at both levels or SA at 75 mg/L was more effective in this respect. Total soluble solids (TSS %) were significantly increased under low salinity level (2000 mg/L), thereafer decreased with increasing salinity level to 4000 mg/L. In addition, the great reduction in TSS % occurred under NaCl at high salinity levels as compared with the other salinity type. Moreover, pre-soaking seeds in chemicals used at both levels increased TSS % under non-saline or saline conditions. Furthermore, SA at 75 mg/L or AsA at 50 mg/L was more effective in this respect.

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Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i130209 ◽

2020 ◽

pp. 43-52

Author(s):

Yadav KC ◽

Samikshya Rayamajhi ◽

Anish Dangal ◽

Lila Devi Shiwakoti

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Citric Acid ◽

Moisture Content ◽

Acid Content ◽

Ascorbic Acid Content ◽

Sensory Attributes ◽

Total Sugar ◽

Phyllanthus Emblica ◽

Total Polyphenols

This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 and 30:70 and labeled as samples A, B, C, D and E respectively. Sample A exhibited highest tannins, total polyphenols, flavonoids content and percent DPPH inhibition (198.9 mg GAE/g, 606 mg GAE/g, 153.47 mg QE/g and 61.67% respectively), and sample B exhibited highest ascorbic acid content (325.4 mg/100g) among the chutney samples. The crude proteins, crude fat, crude fiber, total ash and moisture content were higher (2.1%, 0.328%, 5.03%, 1.73% and 51.17% respectively) in sample A. The carbohydrate content and energy value were higher (66.16% and 267.9 Kcal/100 g respectively) in sample E. Total sugar, TSS and pH (75.93%, 60.3 °Bx and 4.56 respectively) was higher in sample E while acidity (1.21% as citric acid) was high in sample A. Most of the sensory attributes were significantly higher (P

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EVALUACIÓN DE LA ACTIVIDAD ANTIOXIDANTE DEL NONI (Morinda citrifolia L.) EN TRES ESTADOS DE MADUREZ EN TINGO MARIA

Revista ECIPeru ◽

10.33017/reveciperu2009.0004/ ◽

2019 ◽

pp. 19-22

Keyword(s):

Oxidative Stress ◽

Antioxidant Activity ◽

Ascorbic Acid ◽

Free Radicals ◽

Natural Antioxidants ◽

Morinda Citrifolia ◽

Peruvian Amazon ◽

Total Polyphenols ◽

Maturity Stages ◽

Palabras Clave

EVALUACIÓN DE LA ACTIVIDAD ANTIOXIDANTE DEL NONI (Morinda citrifolia L.) EN TRES ESTADOS DE MADUREZ EN TINGO MARIA ANTIOXIDANT ACTIVITY EVALUATION OF NONI (Morinda citrifolia L.) FROM THREE MATURITY STAGES HARVESTED IN TINGO MARIA Joel P. Sullón Vargas, Elizabeth S. Ordóñez Gómez, Johan G. Vela Romero, Manuel Sandoval Chacón DOI: https://doi.org/10.33017/RevECIPeru2009.0004/ RESUMEN En la actualidad existe mucho interés por la búsqueda de antioxidantes de fuentes naturales incluyendo el noni (Morinda citrifolia L.). Su consumo es promocionado debido a sus propiedades funcionales que posee. El objetivo fue determinar el contenido de ácido ascórbico, polifenoles totales y actividad antioxidante del jugo de noni en tres estados de madurez: pintón, maduro y sobre maduro. Los antioxidantes analizados fueron: ácido ascórbico y polifenoles totales. La actividad antioxidante se midió utilizando los métodos: DPPH, ABTSº+ y Peroxilo. Los resultados indican que el fruto en estado maduro tuvo el mayor contenido de ácido ascórbico 253±1,9mgAA/100ml; y polifenoles totales 232±6,8 mg de catequina/100ml de jugo de noni. Para el radical DPPH se encontró como mejor tratamiento en el estado maduro IC50 149,5±0,6ug/ml; en el método del catión ABTSº+ se encontró que el estado de madurez pintón ejerció mayor efecto sobre la capacidad antioxidante IC50 145,5±0,6ug/ml y este mismo estado de madurez fue el mejor en el radical peroxilo IC50 106,1±2,0ug/ml. En consecuencia, el consumidor dispone de un fruto rico en antioxidantes, que podrían ayudar a aliviar problemas de salud asociados a estrés oxidativo y enfermedades crónicas. Palabras clave: Noni, Acido ascórbico, Polifenoles totales, Antioxidantes, Radicales libres. ABSTRACT There is a lot of interest to find antioxidants from natural resources, especially fruits that grow well in the Peruvian Amazon such as noni (Morinda citrifolia L.). This fruit is being used by the nutraceutical industry because of its functional properties. However, its antioxidant capacity has not being fully investigated. The purpose of this study was to determine the content of ascorbic acid, total polyphenols and antioxidant activity of noni juice under three maturity stages: unripe, ripe and over-ripe. Ascorbic acid and total polyphenols were determined by spectrophotometry. The antioxidant activity was quantified using the DPPH, ABTSº+ and peroxyl methods. Result from the ripe noni had the highest content of ascorbic acid 253±1,9mgAA/100ml) and total polyphenols 23±6,8mg de catechin/100ml. DPPH results showed that the best treatment was ripe noni IC50 149,5±0,6ug/ml. However, unripe noni provided best results for ABTSº+ (IC50 145,5±0,6ug/ml) and peroxyl inhibition (IC50 106,1±2,0ug/ml). Collectively, our results demonstrated that a juice prepared with unripe and ripe noni could significant amounts of natural antioxidants and help alleviate oxidative stress and chronic inflammation. Keywords: Noni, Ascorbic acid, Total polyphenols, Antioxidants, Free radicals.

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Preharvest Treatment of Methyl Jasmonate and Salicylic Acid Increase the Yield, Antioxidant Activity and GABA Content of Tomato

Agronomy ◽

10.3390/agronomy11112293 ◽

2021 ◽

Vol 11 (11) ◽

pp. 2293

Author(s):

Min Woo Baek ◽

Han Ryul Choi ◽

Lee Yun Jae ◽

Ho-Min Kang ◽

Ok-Hwan Lee ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Salicylic Acid ◽

Methyl Jasmonate ◽

Total Phenolics ◽

Antioxidant Activities ◽

Total Yield ◽

Soluble Solids ◽

Meja Treatment ◽

Β Carotene

This study investigated the effect of preharvest treatment of 0.25 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) on quality parameters, most important secondary metabolites (lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids), antioxidant activities, and amino acid contents of ‘Kumato’ tomato. Treatments with MeJA and SA led to an increase of total yield per plant and were effective in maintaining the fruit quality attributes such as firmness, total soluble solids, titratable acidity, and Brix acid ratio at two maturity stages (S1 and S2). In addition, lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids were significantly higher in the treated fruit than in the control. Moreover, γ-aminobutyric acid (GABA), essential amino acids, and antioxidant activity increased due to MeJA and SA treatments at both stages, especially with MeJA treatment at S2. Overall results also showed the effectiveness of MeJA treatment than SA on improving the yield and nutritional quality of ‘Kumato’ tomato.

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