Show simple item record

dc.contributor.authorMartínez-Ispizua, Eva
dc.contributor.authorMartínez-Cuenca, Mary-Rus
dc.contributor.authorMarsal, José I.
dc.contributor.authorDíez, María José
dc.contributor.authorSoler, Salvador
dc.contributor.authorValcárcel, José Vicente
dc.contributor.authorCalatayud, Ángeles
dc.date.accessioned2021-02-18T08:40:58Z
dc.date.available2021-02-18T08:40:58Z
dc.date.issued2021es
dc.identifier.citationMartínez-Ispizua, E., Martínez-Cuenca, M.-R., Marsal, J.I., Díez, M.J., Soler, S., Valcárcel, J.V. & Calatayud, Á. (2021). Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces. Molecules 2021, 26, 1031.es
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7105
dc.description.abstractSweet pepper is one of the most important economic fruits with nutritional attributes. In this sense, the nutraceutical value of consumed products is a major concern nowadays so the content of some bioactive compounds and antioxidants (phenols, ascorbic acid, lycopene, carotenoids, chlorophylls, and antioxidant activity) was monitored in 18 sweet pepper landraces at two maturity stages (green and red). All the traits except chlorophylls significantly increased in red fruits (between 1.5- and 2.3-fold for phenols, ascorbic acid, and 2-2-diphenyl-1-picrylhydrazyl (DPPH) inhibition activity, 4.8-fold for carotenoid and 27.4-fold for lycopene content), which suggests that ripening is key for obtaining desired fruit quality. Among landraces, P-44 in green fruits is highlighted for its content in carotenoids, chlorophylls, phenols, and ascorbic acid, and P-46 for its antioxidant capacity and lycopene content. Upon maturity, P-48, P-44, and P-41 presented higher levels of phenols and lycopene, and P-39 of phenols, carotenoid, and DPPH. This work reflects a wide variability in the 18 pepper landraces at bioactive compounds concentration and in relation to fruit ripeness. The importance of traditional landraces in terms of organoleptic properties is emphasized as they are the main source of agricultural biodiversity today and could be helpful for breeders to develop new functional pepper varieties.es
dc.language.isoenes
dc.publisherMDPIes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectAntioxidant activityes
dc.subjectBioactive compoundes
dc.subjectLandracees
dc.titleBioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraceses
dc.typearticlees
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Citricultura y Producción Vegetales
dc.identifier.doi10.3390/molecules26041031es
dc.identifier.urlhttps://www.mdpi.com/1420-3049/26/4/1031es
dc.journal.issueNumber26es
dc.journal.titleMoleculeses
dc.page.final1031es
dc.page.initial1031es
dc.relation.projectIDThis work has been co-financed by the Generalitat Valenciana, Conselleria de Agricultura, Desarrollo Rural, Emergencia Climática y Transición Ecológica, IVIA, and the European Regional Development Fund (ERDF).es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisF60 Plant physiology and biochemistryes
dc.subject.agrisF70 Plant taxonomy and geographyes
dc.subject.agrisQ04 Food compositiones
dc.subject.agrovocAscorbic acides
dc.subject.agrovocCarotenoidses
dc.subject.agrovocLycopenees
dc.subject.agrovocPhenolses
dc.subject.agrovocPepperes
dc.type.hasVersionpublishedVersiones


Files in this item

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España