Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds

Sugars, organic acids, carotenoids, tocopherols, chlorophylls, and phenolic compounds were quantified in fruit of 4 wild growing Prunus species (wild cherry, bird cherry, blackthorn, and mahaleb cherry) using HPLC‐DAD‐MSn. In wild Prunus, the major sugars were glucose and fructose, whereas malic and citric acids dominated among organic acids. The most abundant classes of phenolic compounds in the analyzed fruit species were anthocyanins, flavonols, derivatives of cinnamic acids, and flavanols. Two major groups of anthocyanins measured in Prunus fruits were cyanidin‐3‐rutinoside and cyanidin‐3‐glucoside. Flavonols were represented by 19 derivatives of quercetin, 10 derivatives of kaempferol, and 2 derivatives of isorhamnetin. The highest total flavonol content was measured in mahaleb cherry and bird cherry, followed by blackthorn and wild cherry fruit. Total phenolic content varied from 2373 (wild cherry) to 11053 mg GAE per kg (bird cherry) and ferric reducing antioxidant power antioxidant activity from 7.26 to 31.54 mM trolox equivalents per kg fruits.     

Antioxidant compounds in green and red peppers as affected by irrigation frequency,salinity and nutrient solution composition

BACKGROUND: There is a need to encourage more sustainable agricultural practices, reducing inputs of water and fertilisers while minimising any negative impact on fruit quality. The effect of irrigation frequency, salinity and potassium and calcium fertilisation on the content of bioactive compounds and quality attributes of green and red peppers grown with and without substrate was evaluated. RESULTS: Low irrigation frequency and salinity improved the quality attributes (dry matter, soluble solids content and titratable acidity) of pepper. Low irrigation frequency increased vitamin C content by 23% in green peppers, while in red fruits it was not affected. In contrast, total carotenoids and provitamin A only increased in red fruits by 30% and 15%, respectively, as a consequence of low irrigation frequency. When the effect of potassium and calcium doses was investigated, it was shown that a high proportion of potassium increased the vitamin C, provitamin A and total phenolic content of red and green peppers, whereas pepper grown at low calcium doses, presented the highest content in carotenoids and provitamin A. CONCLUSION: Low irrigation frequency and fertilisation with high potassium and low calcium doses improved pepper quality increasing the content of bioactive compounds. Copyright © 2009 Society of Chemical Industry     

Effect of manure and mineral fertilisation on pepper nutritional quality

BACKGROUND: The influence of farming systems on fruit quality remains controversial and the different aspects associated with each agricultural management system need to be studied separately to elucidate any specific effect on fruit quality. To this end, a greenhouse experiment was conducted to examine the effect of the usual fertilisation guidelines for pepper cultivation on the nutritional quality of fruits (sugars, vitamin C, total phenolic compounds, chlorophylls, total carotenoids and antioxidant activities in the hydrophilic (HAA) and lipophilic (LAA) fractions). Treatments included manure amendment combined with synthetic fertiliser applied at the rates recommended for organic (T1), low‐input (T2) and conventional (T3) practices. RESULTS: Pepper composition was not affected by increasing mineral fertilisation. In addition, treatment had no significant effect on HAA or LAA. The antioxidant activity of both the hydrophilic and lipophilic fractions increased from the green to the red stage of ripening. HAA contributed about 80% of the total antioxidant activity. CONCLUSION: Pepper response to mineral fertilisation seems to be less pronounced than that of other fruits, since antioxidant concentrations did not increase with increasing fertiliser application. Antioxidant activity in pepper was mainly linked to hydrophilic compounds (vitamin C and phenolic compounds). Ripening was the most important factor determining the fruit antioxidant composition. Copyright © 2009 Society of Chemical Industry     

Carotenoids in pungent and non‐pungent peppers at various developmental stages grown in the field and glasshouse

Carotenoids in edible portions of plants can provide health benefits to humans. How growing conditions affect levels of carotenoids in pepper fruits as they mature is not well known. Five cvs of bell pepper (Bell Captain, Melody, North Star, Ranger, Red Beauty) and five cvs of pungent‐type peppers (Anaheim, Ancho, Cayenne, Pimento, Red Cherry) were grown in a glasshouse and in the field. Fruits were harvested at the green, turning (50% green) and mature red stages and analysed for levels of the carotenoids β‐cryptoxanthin, α‐carotene, β‐carotene, capsanthin, lutein and zeaxanthin and totals of these carotenoids. Levels of provitamin A: retinol equivalents (RE) were derived from levels of β‐cryptoxanthin, α‐carotene and β‐carotene. Levels of most carotenoids and RE were significantly higher in glasshouse‐grown plants, and most were higher in fruits at the red stage. Fruits of Ancho type had the most β‐cryptoxanthin, α‐carotene, β‐carotene, total carotenoids and RE, while fruits of Red Cherry type had the most capsanthin and zeaxanthin, and fruits of Bell Captain had the most lutein. Interactions of the main effects variables, ie location of production (field vs glasshouse), stage of development and cultivar, indicated differences in patterns of carotenoid levels and RE. The data indicated that growing conditions influenced carotenoid levels. The more consistent and protected conditions in the glasshouse may have caused carotenoid levels to be increased, especially at the red stage. Published in 2002 for SCI by John Wiley & Sons, Ltd     

The influence of organic/integrated production on the content of phenolic compounds in apple leaves and fruits in four different varieties over a 2‐year period

BACKGROUND: Phenolics in fruit may be influenced by the fruit type, cultivation conditions of a plant, climatic conditions, growing season, storage conditions, and industrial processing. The aim of this study was to compare single phenolic compounds, total phenolics and antioxidant capacity of four varieties of apple grown under organic and integrated conditions over a 2‐year period. RESULTS: Several different phenolic compounds belonging to the groups of hydroxycinnamic acids, flavanols, dihydrochalcones, flavonols and anthocyanins were quantified. The levels of all analysed groups of phenolics were higher (not always significantly) in the organically grown apple leaves and fruit than in the leaves or apples from integrated production. Leaves from organic trees had 10–20% higher content levels of total phenols than the leaves from trees in the integrated growing system. In both years, organic production affected the increase in the antioxidant activity of apple peel. Organic apples have higher total phenolic content than the integrated grown ones. CONCLUSION: Cultivation type had an important influence on the polyphenolic level and antioxidant capacity of the apple fruits and leaves. Apples from organic production showed a higher content of hydroxycinnamic acids, flavanols, dihydrochalcones, quercetins and total phenolics than apples from integrated cultivation. Copyright © 2010 Society of Chemical Industry     

Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

Camu-camu (Myrciaria dubia) fruits are promising sources of various bioactive compounds such as vitamin C, phenolic compounds and carotenoids. Camu-camu fruits are also good sources of potassium, iron, calcium, phosphorous and various kinds of amino acids such as serine, valine and leucine. Therefore, the presence of different bioactive compounds in camu-camu fruits could be used to retard or prevent various diseases such as cardiovascular and cancer. This is an update report on nutritional compositions and health promoting phytochemicals of camu-camu fruits. This review reveals that camu-camu fruits might be used as functional foods or for nutraceutical purposes.     

Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin

 By application of gas chromatography–olfactometry on aroma extracts prepared from Hungarian sweet bell pepper powder (HBP) and Moroccan sweet bell pepper powder (MBP), 35 and 42 odour-active compounds were detected in the HBP and the MBP, respectively. The identification experiments, in combination with the flavour dilution (FD) factors obtained by application of aroma extract dilution analysis, revealed that β-ionone (violet-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol; caramel-like), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon; seasoning-like) and 2- and 3-methylbutanoic acids had the highest odour activities (FD factors of 8192 to 32768) among the 33 odorants that could be identified in the HBP. All odorants identified in the HBP were also characterized as odour-active volatiles in the MBP. The overall different aroma of the Moroccan sample could, however, be attributed to the lower FD factors of the five key odorants mentioned above and, in addition, to the higher FD factors of 10 odorants not present among the aroma compounds of the HBP, e.g. (Z)-1,5-octadien-3-one. In total, 20 odour-active volatiles are reported here for the first time as volatile bell pepper constituents. Received: 30 July 1999 / Revised version: 11 October 1999     

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy

The fruit quality characteristics, phenolic compounds and antioxidant capacities of 24 sweet cherry (Prunus avium L.) cultivars grown on the mountainsides of the Etna volcano (Sicily, Italy) were evaluated. High-performance liquid chromatographic methods were used to identify and quantify sugars, organic acids and phenolics. A total of seven phenolic compounds were characterised as hydroxycinnamic acid derivatives (neochlorogenic acid, p-coumaroylquinic acid and chlorogenic acid) and anthocyanins (cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peonidin 3-rutinoside). The total anthocyanin content ranged from 6.21 to 94.20 mg cyanidin 3-glucoside equivalents/100 g fresh weight (FW), while the total phenol content ranged from 84.96 to 162.21 mg gallic acid equivalents/100 g FW. The oxygen radical absorbance capacity (ORAC) assay indicated that fruit of all genotypes possessed considerable antioxidant activity. The high level of phenolic compounds and antioxidant capacity of some sweet cherry fruits implied that they might be sources of bioactive compounds that are relevant to human health.     

正交试验优化魔芋葡甘聚糖复合膜配方及其对青椒的保鲜作用

以魔芋葡甘聚糖为膜基质,利用5因素2水平正交试验筛选对青椒具有良好保鲜作用的涂膜保鲜剂组合,分析其对青椒的衰老指数、丙二醛(MDA)含量、VC含量和叶绿素含量的影响。结果表明：青椒的最佳复合涂膜剂组合为8.0g/L魔芋精粉+1.0g/L曲酸+0.4g/L EDTA+0.1g/L抗坏血酸+0.35%甘油。该涂膜组合处理青椒,贮藏30d后,衰老指数为0.32,MDA、VC含量和叶绿素含量分别为0.87nmol/g、25.0mg/100g和0.08mg/g,保鲜效果明显优于对照。     

Effect of natural biostimulants on yield and nutritional quality: an example of sweet yellow pepper (Capsicum annuum L.) plants

BACKGROUND: Modifications in growing techniques can affect the yield and nutritional quality of various cultivated plant species. Owing to its high nutritional value, pepper (Capsicum annuum L.) was used in this study as a model plant to investigate the effect of natural biostimulants on yield and fruit quality parameters under conditions of reduced fertilisation. RESULTS: A positive influence of biostimulant treatment on yield parameters was observed. The overall increase in the pigment content of leaves after biostimulant application agreed well with the higher total and commercial yields of treated pepper cultivars compared with their controls. The results showed that natural biostimulants had a positive effect on the vitamin C and total phenolic contents in pepper fruits during the hot summer season. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS) antioxidant activities were also significantly higher (P < 0.05) in treated plants and correlated strongly with all measured quality parameters except total phenolic content. CONCLUSION: Generally, biostimulants improved the antioxidant activity, vitamin C and phenolic contents in fruits as well as the pigment content in leaves of treated compared with non‐treated pepper plants grown hydroponically. Thus the application of biostimulants could be considered as a good production strategy for obtaining high yields of nutritionally valuable vegetables with lower impact on the environment. Copyright © 2011 Society of Chemical Industry     

Effects of artificial lighting on bioactivity of sweet red pepper (Capsicum annuum L.)

Recent studies have shown that artificial light effectively promotes the growth and development of red peppers when light spectra, intensities and duration are controlled. Cited reports deal mostly with studies involving with the growth stages of pepper. Changes in the biochemical status of plants were not studied. Therefore, this study focuses on the changes in the content of some bioactive compounds (polyphenols, flavonoids, tannins, ascorbic acid and antioxidant capacities) after artificial lightening [high‐pressure sodium and light‐emitting plasma (LEP) lamps] during the cultivation of sweet red pepper. The bioactive compounds differ slightly, depending on the source of light. Fluorescence spectra showed higher binding properties of LEP polyphenol extracts to human serum albumin (HSA) than other samples. FTIR peaks were similar in their polyphenols region for all investigated samples.     

High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds. High hydrostatic pressures (HHP) not only increase shelf-life but also maintain nutritional and organoleptic properties better in a number of food products. The aim of this work was to measure the effect of HHP and a thermal treatment, pasteurization (PA) in a water bath at 70 °C for 10 min, on some bioactive compounds (fibre, carotenoids and antioxidant activity) and on the texture (TPA; firmness and shear force) of red Lamuyo-type sweet peppers, in order to discover the relationship between treatment (HHP and PA), tissue microstructure and bioactive compound extractability. The results show that HHP at 500 MPa and PA treatments had less impact on the microstructure, bioactive compound content (fibre and antioxidant activity) and texture of red sweet peppers, than when low pressures were used. Consequently, new functional foods could be developed using red sweet pepper tissues treated with high pressures (500 MPa) and/or PA.Industrial relevanceToday’s consumers demand foods that are rich in bioactive compounds with beneficial health effects and safer, more natural, minimally-processed food products. Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds such as carotenoids and fibre. High hydrostatic pressure (HHP) processing is considered one of the most economically viable of the non-thermal technologies that helps to preserve red sweet peppers with high nutritional and quality parameters. Therefore, it would be interesting to study the microstructure of HHP-treated red sweet pepper tissues in order to discover whether this treatment promotes the extractability of bioactive compounds, and to compare the results with those obtained by pasteurizing the red sweet pepper. Thus, these enhanced red sweet peppers could be used as ingredients in the formulation of new functional foods.     

Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype

This work was conducted to investigate changes in the bioactive nutrient content of hot (pungent) paprika as a function of ripening in four of the most important varieties cultivated in Hungary. For the quantitative determination, recent liquid chromatographic (HPLC) methods were applied. Forty carotenoids were separated, with β‐carotene and lutein of interest from the biological point of view. The major component of vitamin E was α‐tocopherol. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin were the dominant pungency principles. As for vitamin C components, only ascorbic acid could be detected and determined. The results indicated that all the examined compounds were at low level in the mature green fruits, and the onset of climacteric ripening caused their content to grow. In accord with the advance in ripening, carotenoids were being formed even at the overripening stage, while tocopherols, capsaicinoids and ascorbic acid reached their maximum level at the colour break or red stage and then declined. The highest values with regard to carotenoids were estimated in SZ‐178 and F0‐3 cultivars. The best retention of ascorbic acid was found in SZ‐178, which contained 4.86 mg g^?1 dry matter in the dry pods. On the other hand, retention of α‐tocopherol during ripening and natural drying was found to depend on variety. The highest value for vitamin E was recorded in SZ‐178 followed by K‐V₂, which contained the highest level of α‐tocopherol at the red stage of ripening. © 2001 Society of Chemical Industry     

Using mild heat treatment to improve the bioactive related compounds on fresh-cut green bell peppers

Bioactive related compounds of fresh-cut green bell peppers ( Capsicum annuum, L.) exposed to water immersion at 55 °C and 60 °C per 180 s were evaluated during storage. Their sensorial and microbial quality, acidity, sugar and chlorophyll content were also determined. Beneficial effects on sensorial attributes were observed in treated peppers with longer shelf life than in non-treated ones (5 days at 4 °C, 2 days at 10 °C). At the end of storage at 4 °C, phenols increased to 11% and quercetin and antioxidant capacity were retained, but in control peppers ascorbic acid dropped 16%. At 10 °C, there was no change in phenols; quercetin, ascorbic acid and antioxidant activity decreased (15%, 13% and 10% respectively) in treated peppers. Changes were more noticeable in non-treated products (phenols increased 21%, ascorbic acid decreased 28% and antioxidant activity 20%). Mild heat treatments applied to fresh-cut peppers seemed to preserve some of their bioactive compounds during storage.     

Internal quality and antioxidants content of cold-stored red sweet peppers as affected by polyethylene bag packaging and hot water treatment

Physical (weight, firmness) and compositional (sugars, organic acids, ascorbic acid, phenolic compounds and carotenoids) changes of red sweet peppers (Capsicum annuum L.) were monitored during 21 days of cold storage (at 7.5 °C); fruits were stored without packaging, packaged in low density polyethylene bags, or after hot water dipping (53 °C for 4 min) and packaging. Packaging prevented water loss, and preserved the firmness of the fresh product. Sugars (fructose and glucose) content was practically constant throughout the whole storage time, for all treatments. A moderate accumulation of citric acid was observed during storage, but no marked effects of packaging and hot water dipping on citric and malic acid content. Ascorbic acid content slightly increased in unpackaged and packaged fruits, but not in treated+packaged peppers. Hydroxycinnamics total content seemed not to be affected by cold storage, packaging or hot water treatment, whereas glycosylated flavonoids showed somewhat lowered levels during storage, particularly in the case of unpackaged and packaged+treated fruits. Regarding carotenoids content, the effect of the considered storage conditions seemed to be much smaller than that due to ripening stage. Provitamin A content showed an increasing trend in unpackaged and packaged fruits; packaged+treated peppers were characterised by a lower retention of provitamin A and a higher level of capsanthin and cucurbitaxanthin A with respect to not treated fruits. On the whole, packaging and hot water treatment did not produce noticeable adverse effects on the majority of the examined compositional quality parameters.     

Organically grown tomato (Lycopersicon esculentum Mill.): bioactive compounds in the fruit and infection with Phytophthora infestans

BACKGROUND: Tomato fruits are characterized by a good nutritional profile, including different bioactive compounds such as carotenoids, phenolic compounds and ascorbic acid. The objective of this study was to analyze the content of bioactive compounds in the fruit and the infection by Phytophthora infestans of 28 tomato genotypes from organic outdoor production. The relationship between bioactive compounds in the fruit and infection with P. infestans was estimated. Field experiments were carried out in 2004 and 2005 at two locations in central Germany. RESULTS: Significant variation among genotypes, locations and years was observed for the content of lycopene, ascorbic acid, total phenolic compounds, antioxidant capacity and the infection level of P. infestans. Antioxidant capacity seemed to be influenced mainly by the phenolics and was highest in small fruits, which were less infected with P. infestans. CONCLUSION: The large genetic variation among tomato genotypes for the content of bioactive compounds in their fruit allows for selection gains. None of the investigated bioactive compounds can be recommended for the indirect selection for increased field resistance against P. infestans. Copyright © 2011 Society of Chemical Industry     

Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments

A mix of nitrophenolates was applied to pepper plants in the irrigation system along the growth cycle. Fruits were labelled at fruit set to study the evolution of fruit growth and ripening based on fruit size and colour. In addition, at 3-day intervals, samples were taken in which the evolution of fruit weight, colour, nutritive (sugars and organic acids) and bioactive compounds (total phenolics, carotenoids, and ascorbic acid) was evaluated. Pepper fruit growth followed a simple sigmoid curve reaching its maximum size at 49 days after fruit set, although nitrophenolate treatments led to significant increases in fruit weight due to higher length, diameter, and pericarp thickness, without affecting the normal ripening process, since colour and carotenoid evolution was similar for both control and treated fruits. Glucose, fructose, ascorbic acid, citric acid, total antioxidant activity (TAA) and total phenolics increased during pepper development, and their levels were significantly enhanced by nitrophenolate applications. Thus, this treatment induced beneficial effects in terms of the improvement of fruit quality, and especially its nutritive and antioxidant constituents. Finally, it is advisable to consume peppers at the full red stage in order to achieve the maximum health-beneficial effects by consumers.     

Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits

Abstract: The phytochemical content and the antioxidant activity (AA) of physiological drop of the main citrus species grown in China were investigated. Among the flavonoids, hesperidin was found mostly in mandarin and sweet orange, naringin was found mostly in sour orange, pummelo, grapefruit and a hybrid (Gaocheng), narirutin was found in most varieties, neohesperidin was found in Gaocheng and Huyou, and nobiletin and tangeretin were found in most varieties. Hydroxycinnamic acids were the main phenolic acids present, ferulic acid and caffeic acid were the dominant in most cases. There was a greater amount of free (extractable) than bound (insoluble) phenolic acids. Levels of limonoids were higher in Foyou, Eureka lemon, and Gaocheng than those in the other cultivars. The highest level of synephrine was found in Ponkan and Weizhang Satsuma. AA was highest in Ponkan and Weizhang Satsuma and lowest in Huyou, pummel, and lemon. These results suggest that physiological drop of citrus fruits have good potential as sources of different bioactive compounds and antioxidants. Practical Application: Physiological drop of citrus fruits may be a good resource of bioactive compounds including flavonoids, phenolic acids, limonoids, synephrine, and a good material of nutraceuticals.     

Antioxidant capacity and hydrophilic phytochemicals in commercially grown native Australian fruits

Hydrophilic phytochemicals and antioxidant capacities of eight commercially grown native Australian fruits were determined. Kakadu plum (Terminalia ferdinandiana) contained a 6-fold higher level of total phenolic compounds and quandong (Santalum acuminatum) a 1.9-fold higher level of total phenolic compounds (TP, Folin–Ciocalteu assay) than blueberry (Vaccinum sp., cv. Biloxi). Both fruits displayed superior oxygen radical-scavenging capacity (ORAC-H assay) that was, respectively 4.1-fold and 6.5-fold of that of blueberry. The total reducing capacity (TRC; ferric reducing antioxidant power (FRAP) assay) of Kakadu plum and quandong exceeded the TRC of blueberry, respectively, 13.1- and 2.3-times. The primary sources of antioxidant capacities in the evaluated fruits were phenolic acids (benzoic and cinnamic) and flavonoids (flavonols, flavanones and anthocyanins) tentatively detected by liquid chromatography–mass spectrometry (LC–PDA–MS/MS). A high level of vitamin C was recorded for Kakadu plum and Australian citrus fruits. The major organic acids detected were citric and malic acid.     

Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.)

ABSTRACT:  Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell peppers ( Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red peppers determined by the Folin-Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 μmol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored peppers, red pepper contained a higher level of β-carotene (5.4 μg/g), capsanthin (8.0 μg/g), quercetin (34.0 μg/g), and luteolin (11.0 μg/g). The yellow pepper had the lowest β-carotene content (0.2 μg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 μg/g). The free radical scavenging abilities of peppers determined by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 μmol Trolox equivalent/g) but not significantly different from the other 3 peppers. All 4 colored peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 peppers.