Data/hora: 27/05/2024 19:26:03

Biblioteca(s): 	Embrapa Amazônia Oriental.	
Data corrente: 	18/11/2015	
Data da última atualização: 	27/05/2022	
Autoria: 	CARVALHO, A. V.; MATTIETTO, R. de A.; RIOS, A. de O.; MACIEL, R. de A.; MORESCO, K. S.; OLIVEIRA, T. C. de S.	
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.	
Título: 	Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes.	
Ano de publicação: 	2015	
Fonte/Imprenta: 	Journal of Food Science and Technology, v. 52, n. 11, p. 7457-7464, Nov. 2015.	
DOI: 	10.1007/s13197-015-1833-0	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Composto bioativo.	
Thesagro: 	Antioxidante; Pimenta.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
Registro original: 	Embrapa Amazônia Oriental (CPATU)	
Exemplares: 	CPATU - (51768-1) - UPC - AP - DD -  -  -  - DIS