ArticleHeliyon2024
Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages.
Article in Heliyon, 2024. 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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Who cites it
4 citing papers in PubMed.
- Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili.Food chemistry: X · 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
- Metabolite profiling reveals differential accumulation of secondary metabolites related to flavour and colour across four heirloom chilli landraces.Physiology and molecular biology of plants : an international journal of functional plant biology · 2025Article
- Use of culinary ingredients as protective components during thermal heating of pumpkin oil.Food chemistry: X · 2025Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Numerous cultivars of chili are grown in Bangladesh for their nutritional and sensory attributes, serving as both spices and food items. Among many, indigenous chili cultivars in Bangladesh include Sada Akshi, Kajini, Dhani, and Naga are the important ones. The functional qualities of chili peppers are attributed to the plentiful presence of bioactive substances. Consequently, this study aimed to determine the variations in bioactive compounds, antioxidant activities, and hotness among the pre-mature, mature, pre-ripening, and ripening stages of four distinct chili cultivars. Four different cultivars of chilis at four different maturity stages were collected and analyzed for their antioxidant and bioactive profiles. The findings of the research revealed that all chili varieties exhibited a notable range of vitamin C concentration, ranging from 1.67 to 8.45 mg/g FW during the maturity stages. The values of TPC, TFC, total carotenoids, and chlorophyll
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