ArticleAntioxidants (Basel, Switzerland)2022
Ripening-Induced Changes in the Nutraceutical Compounds of Differently Coloured Pepper (
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Carotenoids in Paprika Fruits and Ajvar: Chemical Characterization and Biological Activity.Foods (Basel, Switzerland) · 2025Article
- Characterization of leucine aminopeptidase (LAP) activity in sweet pepper fruits during ripening and its inhibition by nitration and reducing events.Plant cell reports · 2024Article
- Effect of Abiotic Stresses from Drought, Temperature, and Density on Germination and Seedling Growth of Barley (Plants (Basel, Switzerland) · 2023Article
- The Effects of Temperature and Water on the Seed Germination and Seedling Development of Rapeseed (Plants (Basel, Switzerland) · 2022Article
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9 authors.
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Abstract
To date, several research studies addressed the topic of phytochemical analysis of the different coloured pepper berries during ripening, but none discussed it in the case of purple peppers. In this study we examine whether the anthocyanin accumulation of the berries in the early stages of ripening could result in a higher antioxidant capacity due to the elevated amount of polyphenolic compounds. Therefore, enzymatic and non-enzymatic antioxidant capacity was measured in four distinct phenophases of fruit maturity. Furthermore, the expression of structural and regulatory genes of the anthocyanin biosynthetic pathway was also investigated. An overall decreasing trend was observed in the polyphenolic and flavonoid content and antioxidant capacity of the samples towards biological ripeness. Significant changes both in between the genotypes and in between the phenophases were scored, with the genotype being the most affecting factor on the phytonutrients. An extreme purple pepper yielded outstanding results compared to the other genotypes, with its polyphenolic and flavonoid content as well as its antioxidant capacity being the highest in every phenophase studied. Based on our results, besides MYBa (
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