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Article

Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces

1
Valencian Institute for Agricultural Research (IVIA), CV-315, Km 10.7, 46113 Valencia, Spain
2
Valencian Institute for the Conservation and Improvement of Agrobiodiversity (COMAV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 Valencia, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Domenico Trombetta
Molecules 2021, 26(4), 1031; https://doi.org/10.3390/molecules26041031
Received: 21 January 2021 / Revised: 5 February 2021 / Accepted: 11 February 2021 / Published: 15 February 2021
(This article belongs to the Section Natural Products Chemistry)
Sweet 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. View Full-Text
Keywords: antioxidant activity; ascorbic acid; bioactive compound; carotenoids; landrace; lycopene; phenols; pepper antioxidant activity; ascorbic acid; bioactive compound; carotenoids; landrace; lycopene; phenols; pepper
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MDPI and ACS Style

Martínez-Ispizua, E.; Martínez-Cuenca, M.-R.; Marsal, J.I.; Díez, M.J.; Soler, S.; Valcárcel, J.V.; Calatayud, Á. Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces. Molecules 2021, 26, 1031. https://doi.org/10.3390/molecules26041031

AMA Style

Martínez-Ispizua E, Martínez-Cuenca M-R, Marsal JI, Díez MJ, Soler S, Valcárcel JV, Calatayud Á. Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces. Molecules. 2021; 26(4):1031. https://doi.org/10.3390/molecules26041031

Chicago/Turabian Style

Martínez-Ispizua, Eva, Mary-Rus Martínez-Cuenca, José I. Marsal, María J. Díez, Salvador Soler, José V. Valcárcel, and Ángeles Calatayud. 2021. "Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces" Molecules 26, no. 4: 1031. https://doi.org/10.3390/molecules26041031

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