Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces
Abstract
:1. Introduction
2. Results
2.1. Nutraceutical Compounds and Antioxidant Capacity
2.1.1. Phenols
2.1.2. Total Ascorbic Acid
2.1.3. Lycopene
2.1.4. Carotenoid
2.1.5. Total Chlorophyll Concentration
2.1.6. Antioxidant Capacity
2.2. Nutraceutical Compounds and Antioxidant Capacity Correlations in Green and Red Fruits
2.3. PCA Analysis
2.4. Differences between Accession Groups
3. Discussion
4. Materials and Methods
4.1. Plant Material
4.2. Greenhouse Experiment
4.3. Nutraceutical Compounds and Antioxidant Capacity
4.3.1. Sample Preparation
4.3.2. Total Phenolic Analysis
4.3.3. Ascorbic Acid Concentration
4.3.4. Antioxidant Capacity Measurements
4.3.5. Carotenoids and Chlorophyll Concentration
4.3.6. Lycopene Concentration
4.4. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Phytochemicals Concentration | Unit/Scale | Mean | Range | CV (%) | F-Ratio |
---|---|---|---|---|---|
Green Fruit | |||||
Phenols | mg g−1 FW | 4.17 ± 1.43 | 1.83–7.24 *** | 34.32 | 2.59 |
Ascorbic acid | mg g−1 FW | 1.44 ± 0.40 | 0.60–2.47 *** | 27.93 | 3.65 |
Lycopene | mg g−1 FW | 0.62 ± 1.4 | 0–8.25 ** | 225.06 | 2.46 |
Carotenoid concentration | µg g−1 FW | 6.35 ± 2.15 | 2.64–13.11 * | 33.87 | 2.12 |
Chlorophyll a + b | µg g−1 FW | 35.07 ± 10.97 | 14.85–62.82 ** | 31.29 | 2.85 |
Antioxidant capacity | mg TE g−1 FW | 36.57 ± 17.88 | 6.12–77.84 *** | 48.91 | 8.31 |
Red Fruit | |||||
Phenols | mg g−1 FW | 9.20 ± 1.97 | 5.66–15.87 *** | 21.45 | 3.20 |
Ascorbic acid | mg g−1 FW | 2.24 ± 0.66 | 1.05–3.94 *** | 29.86 | 3.73 |
Lycopene | mg g−1 FW | 16.98 ± 10.11 | 0.42–49.28 *** | 59.51 | 15.50 |
Carotenoid concentration | µg g−1 FW | 30.58 ± 14.05 | 12.17–103.88 *** | 45.95 | 3.38 |
Chlorophyll a + b | µg g−1 FW | 1.18 ± 1.10 | 0–5.31 | 93.18 | 1.46 |
Antioxidant capacity | mg TE g−1 FW | 83.92 ± 12.4 | 49.68–96.31 *** | 14.77 | 19.42 |
Component 1 | Component 2 | Component 3 | |
---|---|---|---|
Green Fruits | |||
Phenols | 0.385 | 0.458 | |
Ascorbic acid | 0.541 | 0.050 | |
Lycopene | −0.247 | 0.357 | |
Carotenoid | 0.575 | −0.027 | |
Chlorophyll a + b | 0.384 | −0.499 | |
Antioxidant capacity | 0.142 | 0.640 | |
Eigenvalue | 2.60 | 1.73 | |
Variance explained (%) | 43.32 | 28.82 | |
Cumulative variance explained (%) | 43.32 | 72.14 | |
Red Fruits | |||
Phenols | 0.602 | 0.136 | −0.155 |
Ascorbic acid | 0.239 | −0.658 | −0.220 |
Lycopene | 0.483 | 0.268 | 0.379 |
Carotenoid | 0.201 | −0.316 | 0.807 |
Chlorophyll a + b | 0.464 | 0.350 | −0.269 |
Antioxidant capacity | 0.303 | −0.504 | −0.245 |
Eigenvalue | 2.02 | 1.22 | 1.03 |
Variance explained (%) | 33.59 | 20.31 | 17.09 |
Cumulative variance explained (%) | 33.59 | 53.90 | 70.99 |
Green Fruits | |||||||||||||||||
First/Second PC | |||||||||||||||||
Group | |||||||||||||||||
A | B | C | D | ||||||||||||||
Phenols | 5.51 | ± | 1.43 | a | 3.84 | ± | 1.35 | b | 3.46 | ± | 0.98 | b | 4.21 | ± | 1.23 | b | *** |
Ascorbic acid | 1.66 | ± | 0.31 | a | 1.70 | ± | 0.45 | a | 1.20 | ± | 0.33 | b | 1.34 | ± | 0.29 | b | *** |
Lycopene | 0.50 | ± | 0.65 | b | 0.20 | ± | 0.41 | b | 0.14 | ± | 0.32 | b | 1.86 | ± | 2.49 | a | *** |
Carotenoid | 7.80 | ± | 2.49 | a | 7.11 | ± | 1.80 | a | 5.36 | ± | 1.87 | b | 5.63 | ± | 1.45 | b | *** |
Chlorophyll a + b | 35.92 | ± | 11.61 | ab | 42.56 | ± | 10.05 | a | 34.36 | ± | 9.89 | bc | 28.20 | ± | 8.56 | c | ** |
DPPH | 51.89 | ± | 10.18 | a | 27.07 | ± | 19.11 | a | 26.55 | ± | 13.03 | b | 46.12 | ± | 12.97 | b | *** |
Red Fruits | |||||||||||||||||
First/Second PC | |||||||||||||||||
Group | |||||||||||||||||
A | B | C | D | ||||||||||||||
Phenols | 10.04 | ± | 2.13 | a | 10.00 | ± | 1.60 | a | 7.77 | ± | 1.08 | b | 8.86 | ± | 1.96 | ab | *** |
Ascorbic acid | 1.96 | ± | 0.58 | b | 2.68 | ± | 0.62 | a | 2.27 | ± | 0.64 | ab | 2.09 | ± | 0.69 | b | ** |
Lycopene | 24.96 | ± | 10.56 | a | 14.60 | ± | 10.12 | b | 10.01 | ± | 4.76 | b | 15.82 | ± | 3.23 | b | *** |
Carotenoid | 32.01 | ± | 12.24 | ab | 35.85 | ± | 12.85 | a | 25.23 | ± | 6.01 | b | 23.93 | ± | 7.54 | b | ** |
Chlorophyll a + b | 1.60 | ± | 1.04 | a | 1.51 | ± | 1.50 | a | 0.53 | ± | 0.64 | b | 1.10 | ± | 0.69 | ab | ** |
DPPH | 83.18 | ± | 12.99 | b | 93.57 | ± | 3.86 | a | 86.61 | ± | 6.72 | b | 65.90 | ± | 8.50 | c | *** |
Red Fruits | |||||||||||||||||
First/Third PC | |||||||||||||||||
Group | |||||||||||||||||
A | B | C | D | ||||||||||||||
Phenols | 9.52 | ± | 1.76 | b | 10.78 | ± | 1.94 | a | 8.17 | ± | 1.03 | c | 8.20 | ± | 2.20 | c | *** |
Ascorbic acid | 2.07 | ± | 0.70 | 2.54 | ± | 0.59 | 2.26 | ± | 0.65 | 2.11 | ± | 0.67 | ns | ||||
Lycopene | 22.97 | ± | 7.17 | a | 17.59 | ± | 15.64 | ab | 10.65 | ± | 5.55 | c | 14.76 | ± | 2.80 | bc | *** |
Carotenoid | 38.03 | ± | 12.48 | a | 26.95 | ± | 9.36 | b | 23.58 | ± | 6.50 | b | 26.67 | ± | 6.40 | b | *** |
Chlorophyll a + b | 1.33 | ± | 0.86 | a | 1.88 | ± | 1.58 | ab | 0.80 | ± | 0.73 | b | 0.66 | ± | 0.69 | b | ** |
DPPH | 84.49 | ± | 13.45 | ab | 91.28 | ± | 6.71 | a | 83.49 | ± | 11.97 | b | 70.54 | ± | 8.00 | c | *** |
Code | Germplasm Code | Fruit Description | Origin |
---|---|---|---|
P-35 | BGV005087(1) | Rectangular shape, blocky and with four shoulders, and locule marked | Fanzara, Castellón, Spain |
P-36 | BGV005035(1) | Irregular, rectangular-conical shape but inconsistent pattern, slightly marked shoulders | Chelva, Valencia, Spain |
P-37 | BGV005097(1) | Triangular shape and truncated apex | Castillo de Villamalefa, Castellón, Spain |
P-39 | BGV005115(1) | Triangular shape and truncated apex | Alicante, Spain |
P-40 | BGV005125(1) | Rounded-elongated triangular shape and truncated apex | Elda, Alicante, Spain |
P-41 | BGV014141(1) | Elongated (horn type), very slightly marked shoulders | Vinaròs, Castellón, Spain |
P-42 | BGV014145(1) | Elongated (horn type), very slightly marked shoulders | Almenara, Castellón, Spain |
P-43 | BGV014146(1) | Elongated (horn type), very slightly marked shoulders | Castellón de la Plana, Castellón, Spain |
P-44 | BGV016188(1) | Elongated (horn type), very slightly marked shoulders | Guardamar del Segura, Alicante, Spain |
P-45 | BGV005064(1) | Triangular shape and truncated apex | Ademuz, Valencia, Spain |
P-46 | BGV005085(1) | Rectangular shape, blocky and with four shoulders, and locule marked | Onda, Castellón, Spain |
P-47 | BGV005040(1) | Rounded-elongated triangular shape and truncated apex | Siete Aguas, Valencia, Spain |
P-48 | BGV005034(1) | Elongated (horn type), very slightly marked shoulders | Chelva, Valencia, Spain |
P-49 | BGV005046(1) | Ball-like shape with very slightly marked shoulders | Benissa, Alicante, Spain |
P-50 | BGV005116(1) | Triangular shape and truncated apex | Rojales, Alicante, Spain |
P-51 | BGV014553(1) | Rectangular shape, blocky and with four shoulders, and locule marked | Tales, Castellón, Spain |
P-70 | IVIA 70(2) | Rounded-elongated triangular shape and apex truncated | Moncada, Valencia, Spain |
P-72 | IVIA 72(2) | Elongated (horn type), very slightly marked shoulders | Canal de Navarrés, Valencia, Spain |
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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
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 StyleMartínez-Ispizua, Eva, Mary-Rus Martínez-Cuenca, José Ignacio Marsal, María José Díez, Salvador Soler, José Vicente 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