ArticleFood science and biotechnology2023
Physicochemical properties and antioxidant activity of colored peppers (
Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 33 citations in OpenAlex.
- Next-Generation Metabolic Engineering of Capsaicinoids Biosynthesis in Chilli Pepper: Bridging Genomic Insights to Biotechnological Applications.Biotech (Basel (Switzerland)) · 2026Review
- Bioactive Profile, Antioxidant, and Antimicrobial Activity of Sweet and Hot Peppers at Different Stages of Ripeness.Antioxidants (Basel, Switzerland) · 2026Article
- Metal uptake in sweet peppers cultivated in soils contaminated by artisanal gold mining: implications for food safety.Environmental geochemistry and health · 2026Article
- Methyl jasmonate fumigation enhances crop yield and delays physiochemical quality changes by modulating the secondary metabolism in green bell pepper.Journal of the science of food and agriculture · 2026Article
- Energy-Dependent Effects of Pulsed Electric Field (PEF) Treatment on the Quality Attributes, Bioactive Compounds, and Microstructure of Red Bell Pepper.Molecules (Basel, Switzerland) · 2025Article
- Metabolome and Transcriptome Analyses of the Molecular Mechanism Underlying Light-Induced Anthocyanin Accumulation in Pepper (Current issues in molecular biology · 2025Article
- A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications.Foods (Basel, Switzerland) · 2025Review
- Phytochemical characterization and correlation analysis of nutritional value in sweet pepper (Frontiers in plant science · 2025Article
- Antioxidant Potential of Medicinal Plants in the Treatment of Scabies Infestation.Molecules (Basel, Switzerland) · 2024Review
- Effects of moisture content and packaging on color stability of red pepper (Food science and biotechnology · 2024Article
- Effects of packaging and temperature abuse on the quality of red pepper (Food science and biotechnology · 2023Article
- Comparison of Bioactive Compounds and Antioxidant Activities in Differentially PigmentedMolecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Peppers are spices consumed all around the world. This study evaluated the physicochemical properties and antioxidant activities of red, orange, yellow, green, and purple peppers. Total capsaicinoids showed the highest concentration in the green pepper (2416.50 µg/g). Vitamin C showed similar concentrations in all peppers (28.90-30.95 mg/g), except for the purple pepper (25.59 mg/g). Chlorophyll was abundant in the green and the purple peppers (280.36 and 102.13 mg/100 g). Total carotenoid was abundant in the red and the orange peppers (237.04 and 276.94 mg/100 g). Total anthocyanin was detected only in the purple pepper (67.13 mg/100 g). Total flavonoid showed a high concentration in the green and the purple peppers (24.27 and 22.27 CAE mg/g). The yellow pepper showed the highest antioxidant activity according to total polyphenol, DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power assays. Therefore, peppers showed potential for the development of functional food materials.
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