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Open AccessArticle

Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper

Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos Centro de Investigación en Alimentación y Desarrollo A C, Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Luca Sebastiani
Antioxidants 2015, 4(2), 427-446;
Received: 15 April 2015 / Revised: 1 June 2015 / Accepted: 10 June 2015 / Published: 23 June 2015
Grafting favors the presence of bioactive compounds in the bell pepper, but many species and varieties have not yet been analyzed in this sense, including commonly grafted varieties. The aim of the present study is to characterize the content in β-carotenes, vitamin C, lycopene, total phenols, and the antioxidant activity of bell pepper (Capsicum annum L.) using the cultivar/rootstock combinations: Jeanette/Terrano (yellow), Sweet/Robusto (green), Fascinato/Robusto (red), Orangela/Terrano (orange), and Fascinato/Terrano (red). The plants were grown in a net-shading system and harvested on three sampling dates of the same crop cycle. The results show statistical differences (p ≤ 0.05) between cultivar/rootstock combinations and sampling dates for the content in bioactive compounds and antioxidant activity. Fascinato/Robusto presented the highest concentration of lycopene and total phenols as well as the greatest antioxidant activity of all cultivar/rootstock combinations evaluated. In addition, it was found that the best sampling time for the peppers to have the highest concentrations of bioactive compounds and antioxidant activity was September. View Full-Text
Keywords: bell pepper; bioactive compounds; grafting bell pepper; bioactive compounds; grafting
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Chávez-Mendoza, C.; Sanchez, E.; Muñoz-Marquez, E.; Sida-Arreola, J.P.; Flores-Cordova, M.A. Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper. Antioxidants 2015, 4, 427-446.

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