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Open AccessArticle

Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids

1
Group of Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture, Department Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain
2
Department Agricultural and Environmental Sciences, Universitat Jaume I, 12071 Castelló de la Plana, Spain
3
Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, 46980 Paterna, Valencia, Spain
4
Laboratório de Fisiologia do Desenvolvimiento Vegetal, Instituto de Biociências, Universidad de São Paulo, Cidade Universitária, São Paulo 05508-900, SP, Brazil
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(9), 878; https://doi.org/10.3390/antiox9090878
Received: 30 July 2020 / Revised: 5 September 2020 / Accepted: 14 September 2020 / Published: 17 September 2020
(This article belongs to the Special Issue Antioxidants in Foods)
Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic systems in pepper fruits from four varieties with different pungent capacity have been investigated at two ripening stages. Thus, a sweet pepper variety (Melchor) from California-type fruits and three autochthonous Spanish varieties which have different pungency levels were used, including Piquillo, Padrón and Alegría riojana. The capsaicinoids contents were determined in the pericarp and placenta from fruits, showing that these phenyl-propanoids were mainly localized in placenta. The activity profiles of catalase, total and isoenzymatic superoxide dismutase (SOD), the enzymes of the ascorbate–glutathione cycle (AGC) and four NADP-dehydrogenases indicate that some interaction with capsaicinoid metabolism seems to occur. Among the results obtained on enzymatic antioxidants, the role of Fe-SOD and the glutathione reductase from the AGC is highlighted. Additionally, it was found that ascorbate and glutathione contents were higher in those pepper fruits which displayed the greater contents of capsaicinoids. Taken together, all these data indicate that antioxidants may contribute to preserve capsaicinoids metabolism to maintain their functionality in a framework where NADPH is perhaps playing an essential role. View Full-Text
Keywords: ascorbate; ascorbate–glutathione cycle; capsaicin; catalase; dihydrocapsaicin; glutathione; NADP-dehydrogenases; superoxide dismutase ascorbate; ascorbate–glutathione cycle; capsaicin; catalase; dihydrocapsaicin; glutathione; NADP-dehydrogenases; superoxide dismutase
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MDPI and ACS Style

Palma, J.M.; Terán, F.; Contreras-Ruiz, A.; Rodríguez-Ruiz, M.; Corpas, F.J. Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids. Antioxidants 2020, 9, 878. https://doi.org/10.3390/antiox9090878

AMA Style

Palma JM, Terán F, Contreras-Ruiz A, Rodríguez-Ruiz M, Corpas FJ. Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids. Antioxidants. 2020; 9(9):878. https://doi.org/10.3390/antiox9090878

Chicago/Turabian Style

Palma, José M.; Terán, Fátima; Contreras-Ruiz, Alba; Rodríguez-Ruiz, Marta; Corpas, Francisco J. 2020. "Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids" Antioxidants 9, no. 9: 878. https://doi.org/10.3390/antiox9090878

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