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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
18/11/2015 |
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Data da última atualização: |
27/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARVALHO, A. V.; MATTIETTO, R. de A.; RIOS, A. de O.; MACIEL, R. de A.; MORESCO, K. S.; OLIVEIRA, T. C. de S. |
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Afiliação: |
ANA VANIA CARVALHO, CPATU; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Alessandro de Oliveira Rios, UFRGS; Renan de Almeida Maciel, UFPA; Karla Suzana Moresco, UFRGS; Thaise Cristine de Souza Oliveira, UFPA. |
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Título: |
Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, v. 52, n. 11, p. 7457-7464, Nov. 2015. |
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DOI: |
10.1007/s13197-015-1833-0 |
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Idioma: |
Inglês |
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Conteúdo: |
Eight pepper genotypes (Capsicum sp., Capsicum annun L., C. chinense Jacq, and C. baccatum L. var. umbilicatum) were assayed for total phenolics, anthocyanins, carotenoids, vitamin C, and total antioxidant activity in order to determine their bioactive compound profile and to establish the correlations between these compounds and their antioxidant activity. The genotype IAN 186311 (C. chinense Jacq.) showed the highest total antioxidant activity and the highest concentrations of phenolic compounds. As for the content of carotenoids, the genotype with the highest concentration was IAN 186324 (Capsicum sp.), and the genotype IAN 186305 (C. baccatum L. var. umbilicatum) showed the highest content of vitamin C and anthocyanins. Terefore, it can be concluded that the Capsicum sp. genotypes analyzed demonstrated a rather high diversity of bioactive compounds that should be further explored given the benefits they can provide to consumer health. |
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Palavras-Chave: |
Composto bioativo. |
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Thesagro: |
Antioxidante; Pimenta. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01662naa a2200229 a 4500
001 2028946
005 2022-05-27
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1007/s13197-015-1833-0$2DOI
100 1 $aCARVALHO, A. V.
245 $aBioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes.$h[electronic resource]
260 $c2015
520 $aEight pepper genotypes (Capsicum sp., Capsicum annun L., C. chinense Jacq, and C. baccatum L. var. umbilicatum) were assayed for total phenolics, anthocyanins, carotenoids, vitamin C, and total antioxidant activity in order to determine their bioactive compound profile and to establish the correlations between these compounds and their antioxidant activity. The genotype IAN 186311 (C. chinense Jacq.) showed the highest total antioxidant activity and the highest concentrations of phenolic compounds. As for the content of carotenoids, the genotype with the highest concentration was IAN 186324 (Capsicum sp.), and the genotype IAN 186305 (C. baccatum L. var. umbilicatum) showed the highest content of vitamin C and anthocyanins. Terefore, it can be concluded that the Capsicum sp. genotypes analyzed demonstrated a rather high diversity of bioactive compounds that should be further explored given the benefits they can provide to consumer health.
650 $aAntioxidante
650 $aPimenta
653 $aComposto bioativo
700 1 $aMATTIETTO, R. de A.
700 1 $aRIOS, A. de O.
700 1 $aMACIEL, R. de A.
700 1 $aMORESCO, K. S.
700 1 $aOLIVEIRA, T. C. de S.
773 $tJournal of Food Science and Technology$gv. 52, n. 11, p. 7457-7464, Nov. 2015.
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