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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
07/06/2022 |
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Data da última atualização: |
07/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CRUZ, J. G.; SILVEIRA, T.; RICHTER, V.; WAGNER, J. G.; NEITZKE, R. S.; BARBIERI, R. L.; VIZZOTTO, M. |
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Afiliação: |
JÉSSICA GONSALEZ CRUZ, UFPEL; TATIELI SILVEIRA, UFPEL; VANESSA RICHTER, IFSUL; JÚLIA GOETTEN WAGNER, UFPEL; RAQUEL SILVIANA NEITZKE, IFSUL; ROSA LIA BARBIERI, CPACT; MARCIA VIZZOTTO FOSTER, CPACT. |
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Título: |
Genetic variability of bioactive compounds in Capsicum chinense. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 42, e123721, 2022. |
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Páginas: |
7 p. |
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ISSN: |
1678-457X |
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Idioma: |
Inglês |
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Conteúdo: |
Capsicum is one of the most important genera of the Solanaceae family. Among the domesticated species, C. chinense is considered the most Brazilian pepper, besides being known for having high levels of phytochemical compounds and, consequently, high antioxidant capacity. This work was intended to perform the chemical characterization of bioactive compounds present in C. chinense accessions from the Capsicum Genebank of Embrapa Temperate Agriculture. Fruits from 19 accessions were evaluated regarding the concentration of total phenolic compounds, total carotenoids, total anthocyanins and antioxidant activity. It was possible to observe a high genetic variability among the evaluated accessions. The highest concentration of phenolic compounds was found in accession number P391; the highest concentrations of total carotenoids were found in accession numbers P240; P348 and P399; the highest concentration of total anthocyanins was in accession number P240; and the highest antioxidant activity was found in accession numbers P386, P391, P366, P350, P346 and P399. There is a correlation between antioxidant activity and the content of phenolic compounds, as well as between antioxidant activity and carotenoids in Capsicum chinense. The genetic variability noticed can be exploited in breeding programs for the selection of accessions with desirable characters. |
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Palavras-Chave: |
Composto bioativo; Composto fitoquímico. |
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Thesagro: |
Antioxidante; Capsicum Chinense; Capsicum sp; Pimenta; Recurso Genético. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1143832/1/Artigo-Barbieri-Vizzotto-2022.pdf
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Marc: |
LEADER 02185naa a2200301 a 4500
001 2143832
005 2022-06-07
008 2022 bl uuuu u00u1 u #d
022 $a1678-457X
100 1 $aCRUZ, J. G.
245 $aGenetic variability of bioactive compounds in Capsicum chinense.$h[electronic resource]
260 $c2022
300 $a7 p.
520 $aCapsicum is one of the most important genera of the Solanaceae family. Among the domesticated species, C. chinense is considered the most Brazilian pepper, besides being known for having high levels of phytochemical compounds and, consequently, high antioxidant capacity. This work was intended to perform the chemical characterization of bioactive compounds present in C. chinense accessions from the Capsicum Genebank of Embrapa Temperate Agriculture. Fruits from 19 accessions were evaluated regarding the concentration of total phenolic compounds, total carotenoids, total anthocyanins and antioxidant activity. It was possible to observe a high genetic variability among the evaluated accessions. The highest concentration of phenolic compounds was found in accession number P391; the highest concentrations of total carotenoids were found in accession numbers P240; P348 and P399; the highest concentration of total anthocyanins was in accession number P240; and the highest antioxidant activity was found in accession numbers P386, P391, P366, P350, P346 and P399. There is a correlation between antioxidant activity and the content of phenolic compounds, as well as between antioxidant activity and carotenoids in Capsicum chinense. The genetic variability noticed can be exploited in breeding programs for the selection of accessions with desirable characters.
650 $aAntioxidante
650 $aCapsicum Chinense
650 $aCapsicum sp
650 $aPimenta
650 $aRecurso Genético
653 $aComposto bioativo
653 $aComposto fitoquímico
700 1 $aSILVEIRA, T.
700 1 $aRICHTER, V.
700 1 $aWAGNER, J. G.
700 1 $aNEITZKE, R. S.
700 1 $aBARBIERI, R. L.
700 1 $aVIZZOTTO, M.
773 $tFood Science and Technology, Campinas$gv. 42, e123721, 2022.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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| 1. |  | CRUZ, J. G.; SILVEIRA, T.; RICHTER, V.; WAGNER, J. G.; NEITZKE, R. S.; BARBIERI, R. L.; VIZZOTTO, M. Genetic variability of bioactive compounds in Capsicum chinense. Food Science and Technology, Campinas, v. 42, e123721, 2022. 7 p.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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