Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
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Título
Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of CapsaicinoidsFecha de publicación
2020-09Editor
MDPIISSN
2076-3921Cita bibliográfica
Palma, J.M.; Terán, F.; Contreras-Ruiz, A.; Rodríguez-Ruiz, M.; Corpas, F.J. Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids. Antioxidants 2020, 9, 878.Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
https://www.mdpi.com/2076-3921/9/9/878Versión
info:eu-repo/semantics/publishedVersionPalabras clave / Materias
Resumen
Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic ... [+]
Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic systems in pepper fruits from four varieties with different pungent capacity have been investigated at two ripening stages. Thus, a sweet pepper variety (Melchor) from California-type fruits and three autochthonous Spanish varieties which have different pungency levels were used, including Piquillo, Padrón and Alegría riojana. The capsaicinoids contents were determined in the pericarp and placenta from fruits, showing that these phenyl-propanoids were mainly localized in placenta. The activity profiles of catalase, total and isoenzymatic superoxide dismutase (SOD), the enzymes of the ascorbate–glutathione cycle (AGC) and four NADP-dehydrogenases indicate that some interaction with capsaicinoid metabolism seems to occur. Among the results obtained on enzymatic antioxidants, the role of Fe-SOD and the glutathione reductase from the AGC is highlighted. Additionally, it was found that ascorbate and glutathione contents were higher in those pepper fruits which displayed the greater contents of capsaicinoids. Taken together, all these data indicate that antioxidants may contribute to preserve capsaicinoids metabolism to maintain their functionality in a framework where NADPH is perhaps playing an essential role. [-]
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Antioxidants 2020, vol. 9, no 9Proyecto de investigación
Ministerio de Economia y Competitividad: AGL2015-65104-P; Ministerio de Ciencia y Tecnologia: PID2019-103924GB-I00; Junta de Andalucia: P18-FR-1359Derechos de acceso
info:eu-repo/semantics/openAccess
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