scholarly journals Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum annuum L.)

2021 ◽  
Vol 13 (15) ◽  
pp. 8258
Author(s):  
Seyda Cavusoglu ◽  
Suat Sensoy ◽  
Arzu Karatas ◽  
Onur Tekin ◽  
Firat Islek ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Capsicum Annuum ◽  
Respiration Rate ◽  
Control Sample ◽  
Significant Loss ◽  
Enzyme Analysis ◽  
Total Phenolic ◽  
Positive Effects ◽  
Capsicum Annuum L

Peppers are cultivated in almost all provinces in Turkey, making up approximately 7% of the world’s production. In this study, the effects of pre-harvest cytokinin application on the postharvest physiology of pepper (Capsicum annuum L.) fruits (cv. Akra and Melek F1) grown in ecological conditions in Turkey (Van, eastern Turkey) were investigated. During the growing period, organic cytokinin(nytrozine) at two concentrations (50 and 100 ppm doses) was applied by spraying. Peppers were harvested in green maturity and then stored at 12 °C for 28 days. Changes in color, respiration rate, exogenous ethylene amount, antioxidative enzyme analysis (SOD, CAT and APX), lipid peroxidation, total phenolic content (TP) and antioxidant activity (AA) were determined just after the harvest and then at the 7th, 14th, 24th and 28th days. L* values for both varieties and the control sample had fluctuations during storage, and they slightly decreased after 28 days, except for the end value of cv. Melek F1 with a 50 ppm addition. In terms of respiration rate values, the difference between applications was found to be statistically significant, except for the 14th and 24th days of storage, for cv. Akra F1; and the 0th and 28th days for cv. Melek F1, respectively. It was observed that cytokinin can delay aging in peppers of both cultivars stored for 28 days. As a result, as the used cytokinin has an organic origin, is not synthetic and does not have a negative effect on human health, it can be used safely and without a significant loss of quality characteristics for peppers. These applications have positive effects on in-package gas composition, antioxidative enzymes, lipid peroxidation, total phenolics and total antioxidant activity.

scholarly journals Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)

2021 ◽  
Vol 6 (2) ◽  
pp. 356-370
Author(s):  
Sastry S. Jayanty ◽  
◽  
Mansor Hamed ◽  
Michael Bartolo ◽  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Ascorbic Acid ◽  
Capsicum Annuum ◽  
Respiration Rate ◽  
Total Phenolic ◽  
Packaging Films ◽  
Flavonoid Compounds ◽  
Phenolic And Flavonoid ◽  
Control Samples

Peppers are a popular fresh market commodity but have a limited shelf life. The present study evaluated the effects of storage time, packaging films, and 1-methylcyclopropene (1-MCP) on weight loss, firmness, respiration rate, ethylene production, ascorbic acid, antioxidant activity, and bioactive compounds of Sweet Delilah (Capsicum annuum). Four packaging films were tested in this study: polypropylene (P12F), laminated polynylon (30 NV), coextruded vacuum pouch (30 NVC), and polyethylene (P15G). Collectively, packaged peppers showed less weight loss than the control. When stored at the red stage, the firmness loss was 13 % in peppers that were treated with 1-MCP compared to 25% loss in the control samples. The most significant reduction in respiration rate in the red stage peppers was 0.88 ml kg-1 h-1 when packaged with 30NVC and 0.91 ml kg-1 h-1 when packaged with P15G, compared to 1.22 ml kg-1 h-1 for the control. The ranges of total phenolic and total flavonoid compounds were 3782 and 5090, respectively, in the green stage and 519 and 647 µg/g, respectively, in the green and red stages. When Sweet Delilah peppers that were treated with 1-MCP maintained higher levels of phenolic and flavonoid compounds than the control samples. Overall, the largest phenolic and flavonoid losses occurred from the control samples, while the smallest phenolic and flavonoid losses occurred from the packaged peppers. The highest ABTS activity was 150 µmol TE/g when packaged with P12G film, whereas the lowest ABTS activity was 143 µmol TE/g in the control samples in the red stage. Peppers packaged with 30NVC films retained higher ascorbic acid levels than peppers that were packaged with other films and the control samples. Keywords: Peppers, Phenolics, Flavonoids, Ascorbic acid, Antioxidant activity, Packaging.

Comparative study on polyphenols content and antioxidant activity of three sweet pepper varieties (Capsicum annuum L.)

2020 ◽  
Vol 14 ◽  
Author(s):  
Hadia Hemmami ◽  
Bachir Ben Seghir ◽  
Abdelkrim Rebiai ◽  
Abdelhamid Khelef ◽  
Zeghoud Soumeia
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Capsicum Annuum ◽  
Condensed Tannins ◽  
Sweet Pepper ◽  
Red Pepper ◽  
Total Phenolic ◽  
Capsicum Annuum L ◽  
Ethanolic Extracts ◽  
Promising Source

Background: The genus Capsicum contains various sweet and hot pepper varieties, including Capsicum annum L. The various species in this genus are used as herbs, vegetables, or medicines, and recent studies have shown that they are a rich source of bioactive compounds as well. Objective: In this study, our objective was to evaluate the antioxidant activity as well as the content of phenols (TPC), the content of flavonoids (TFC) and total condensed tannins (TCT) of ethanolic extracts of the fresh and dried sweet pepper Capsicum annuum L. Methods: The antioxidant activities of the extracts were examined using different biochemical assays namely diphenylpicrylhydrazyl (DPPH), total antioxidant capacity (TAC) and ferric reducing power (FRAP). The total phenolic contents (TPC) were determined spectrophotometrically according to the Folin-Ciocalteu colorimetric method. Total flavonoid content was measured by the aluminum chloride colorimetric assay. High-performance liquid chromatography (HPLC) has been using to identify the phenolic compounds in ethanolic extracts. Results: The obtained results showed the presence of considerable amounts of total phenolic (757.3±3.5 mgGAE/100g), flavonoid (482.66±1.5 mgQE/100g) and Condensed Tannins (15.97±0.5 mg GAE/100g) content in dry red pepper extract. The use of HPLC has allowed the identification of Gallic Acid, Ascorbic Acid, Chlorogenic Acid, Caffeic Acid, Quercetin, Vanillin, and Rutin in pepper ethanolic extracts. Green and yellow dry peppers contain significant amounts of gallic acid exceeding (134.0 µg /mg). The fresh yellow and red peppers also contained significant amounts of Quercetin exceeding (109.3 µg/mg), the dry red pepper has the strongest antioxidant activity. Conclusion: In conclusion, these findings can be regarded as very promising and justify further study including the identification of antioxidant components in pepper extracts. Our work constitutes a first step in the study of fresh and dry sweet pepper as a promising source of natural antioxidants.

Design of Labneh cheese fortified with alginate-encapsulated pepper (Capsicum annuum) extracts

2020 ◽  
pp. 559
Author(s):  
Tatyana Balabanova ◽  
Nadezhda Petkova ◽  
Mihaela Ivanova ◽  
Nikolay Panayotov
Keyword(s):  
Antioxidant Activity ◽  
Capsicum Annuum ◽  
Control Sample ◽  
Chemical Properties ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Bacterial Count ◽  
Alginate Beads ◽  
Lactobacillus Delbrueckii ◽  
Total Phenolic

The aim of the present study was to manufacture fresh cheese Labneh enriched with antioxidative compounds from pepper (Capsicum annuum) extracts encapsulated in alginate beads. The carbohydrate content, total phenolic, and carotenoids content, as well as the antioxidant activity of prepared Labneh samples, were evaluated. The microbiological screening on the 1st and 20th day of storage period at 4 ± 1 °C was performed as well. The obtained results for chemical properties illustrated that the addition of alginate-encapsulated pepper (Capsicum annuum) extracts in Labneh had a significant effect (p<0.05) on the level of total phenols and antioxidant activity in comparison with the control sample. The presence of lactose, galactose and glucose were detected in all samples. It was established that the total viable lactic acid bacterial count (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) in the experimental samples decreased at the end of the storage period. Coliforms, yeasts, and moulds were not detected in the samples with encapsulated pepper extracts. The sensory evaluation demonstrated a higher score for most Labneh samples with encapsulated pepper extracts in comparison with the control sample. A new cheese product was developed and alginate-encapsulated pepper (Capsicum annuum) extracts were evaluated as a proper approach for the fortification of natural pigments and antioxidants in Labneh samples.

scholarly journals Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 776
Author(s):  
Kristina Jonušaite ◽  
Petras Rimantas Venskutonis ◽  
Gines Benito Martínez-Hernández ◽  
Amaury Taboada-Rodríguez ◽  
Gema Nieto ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Antimicrobial Effect ◽  
Total Phenolic ◽  
Sambucus Nigra ◽  
Plant Essential Oils ◽  
Microbial Counts

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

scholarly journals Antioxidant Activities of the Aqueous Extracts of Pedalium murex D. Royen EX L. Fruit and Leafy Stem

2021 ◽  
pp. 1-9
Author(s):  
Gerard Bessan Dossou-Agoin ◽  
Habib Ganfon ◽  
Fidèle Assogba ◽  
Adam Gbankoto ◽  
Joachim Gbenou ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Aqueous Extracts ◽  
Fruit Extract ◽  
Stem Extract ◽  
Dpph Scavenging

Aims: The leafy stem and fruit of P.murex have been reported to be used in folk medicine to treat male reproductive system ailments. This study was undertaken to assess the antioxidant potential of the aqueous extracts of P.murex leafy stem and fruit. Methodology: Extracts were prepared by macerating the powder in water. Total phenolics amount were determined by Folin-Ciocalteu reagent, flavonoids were quantified by aluminum chloride method and total tannin content was estimated by hexacyanoferric method. The in vitro antioxidant activity of the extracts were assessed through 2,2´-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, reducing power assay, hydrogen peroxide (H2O2) inhibition assay and lipid peroxidation assay. Results: Total phenolic compounds, flavonoids and tannins content were respectively equal to 48.91± 1.67 µg/mg Gallic Acid Equivalents (GAE); 56.01± 0.90 µg/mg Rutin Equivalents (RUE); 16.92± 1.22 µg/mg Tannic Acid Equivalents (TAE) for the leafy stem extract while they were equal to 26.26± 0.54 µg/mg GAE; 47.88± 2.39 µg/mg RUE; 7.94± 0.31 µg/mg TAE for the fruit. The leafy stem extract exhibited a more pronounced DPPH scavenging activity, reducing power, hydrogen peroxide scavenging activity and lipid peroxidation activity than the fruit extract. Conclusion: The antioxidant activity of the leafy stem aqueous extract was significantly more potent than that of the fruit extract. Further studies will find out the extracts pharmacological efficacy and innocuity.

scholarly journals Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C

Horticulturae ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 1 ◽  
Author(s):  
Penta Pristijono ◽  
John Golding ◽  
Michael Bowyer
Keyword(s):  
Antioxidant Activity ◽  
Chlorophyll Content ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Mangifera Indica ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Low Level ◽  
Total Antioxidant ◽  
Uv C

Mature green ‘Kensington Pride’ mangoes (Mangifera indica L.) were treated with a short-term UV-C light at four different intensities (0, 4.0, 8.3 and 11.7 kJ m−2). After treatment, mangoes were stored for 12 d in air (<0.005 μL L−1 ethylene) or 0.1 μL L−1 ethylene at 20 °C and 100% relative humidity (RH). Weight loss, peel colour, firmness, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA), total chlorophyll content, total phenolic content (TPC) and total antioxidant activity were assessed at 3-d intervals. The results showed that UV-C treatment delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate and lowered chlorophyll content compared to untreated control fruit. Fruit treated with UV-C had significantly higher TPC and total antioxidant activity at the end of the storage period than untreated fruits for both storage atmospheres. In addition, UV-C treated fruits remained significantly firmer than untreated fruits. UV-C treatment significantly affected TSS and TA levels in different ways. Storage of fruits in 0.1 μL L−1 ethylene significantly affected fruit firmness, respiration rate and ethylene production, while other fruit quality parameters were similar to fruit stored in air. These results indicated that UV-C irradiation could be used as an effective and rapid method to extend the postharvest life of mature green mangoes without adversely affecting certain quality attributes in the presence of low-level ethylene during storage.

An accurate and highly efficient method for finding antioxidant chemicals from Capsicum annuum L.

2015 ◽  
Vol 7 (10) ◽  
pp. 4295-4301 ◽  
Author(s):  
Xiaoqian Zhang ◽  
Lei Jiang ◽  
Lin Ma ◽  
Lijuan Mei ◽  
Yaozhou Zhang
Keyword(s):  
Antioxidant Activity ◽  
Capsicum Annuum ◽  
Reporter Gene ◽  
Efficient Method ◽  
Antioxidant Properties ◽  
Hek293 Cells ◽  
Luciferase Reporter ◽  
Luciferase Reporter Gene ◽  
Capsicum Annuum L ◽  
Novel Model

A novel model based on the cellular antioxidant activity of Hek293 cells has been established to evaluate the antioxidant properties of chemicals from Capsicum annuum L. by the expression level of the luciferase reporter gene.

Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea

2011 ◽  
Vol 76 (2) ◽  
pp. C193-C198 ◽  
Author(s):  
Ji-Sun Kim ◽  
Jiyun Ahn ◽  
Sung-Joon Lee ◽  
BoKyung Moon ◽  
Tae-Youl Ha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Capsicum Annuum ◽  
Capsicum Annuum L
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