Cargando…

Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

Bioactive compounds of different Campania native sweet pepper varieties were evaluated. Polyphenols ranged between 1.37 mmol g(−1) and 3.42 mmol g(−1), β-carotene was abundant in the red variety “Cazzone” (7.05 μg g(−1)). Yellow and red varieties showed a content of ascorbic acid not inferior to 0.8...

Descripción completa

Detalles Bibliográficos
Autores principales:	Fratianni, Florinda, d’Acierno, Antonio, Cozzolino, Autilia, Spigno, Patrizia, Riccardi, Riccardo, Raimo, Francesco, Pane, Catello, Zaccardelli, Massimo, Tranchida Lombardo, Valentina, Tucci, Marina, Grillo, Stefania, Coppola, Raffaele, Nazzaro, Filomena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7346132/ https://www.ncbi.nlm.nih.gov/pubmed/32604812 http://dx.doi.org/10.3390/antiox9060556

Ejemplares similares

Qualitative Aspects of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy
por: Fratianni, Florinda, et al.
Publicado: (2020)

Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking
por: Ombra, Maria Neve, et al.
Publicado: (2016)

Biochemical Characterization of Traditional Varieties of Apricots (Prunus armeniaca L.) of the Campania Region, Southern Italy
por: Fratianni, Florinda, et al.
Publicado: (2021)

Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition
por: Nazzaro, Filomena, et al.
Publicado: (2019)

Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy
por: Fratianni, Florinda, et al.
Publicado: (2022)

Potential therapeutic benefits of unconventional oils: assessment of the potential in vitro biological properties of some Rubiaceae, Cucurbitaceae, and Brassicaceae seed oils
por: Fratianni, Florinda, et al.
Publicado: (2023)

Eruca sativa Might Influence the Growth, Survival under Simulated Gastrointestinal Conditions and Some Biological Features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus Strains
por: Fratianni, Florinda, et al.
Publicado: (2014)

Polyphenols, Antioxidant, Antibacterial, and Biofilm Inhibitory Activities of Peel and Pulp of Citrus medica L., Citrus bergamia, and Citrus medica cv. Salò Cultivated in Southern Italy
por: Fratianni, Florinda, et al.
Publicado: (2019)

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys
por: Fratianni, Florinda, et al.
Publicado: (2023)

In vitro prospective healthy and nutritional benefits of different Citrus monofloral honeys
por: Fratianni, Florinda, et al.
Publicado: (2023)

Viromes of 15 Pepper (Capsicum annuum L.) Cultivars
por: Jo, Yeonhwa, et al.
Publicado: (2022)

The complete mitochondrial genome of the chiltepin pepper (Capsicum annuum var. glabriusculum), the wild progenitor of Capsicum annuum L.
por: Magdy, Mahmoud, et al.
Publicado: (2020)

Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy
por: Fratianni, Florinda, et al.
Publicado: (2019)

Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria
por: Fratianni, Florinda, et al.
Publicado: (2021)

Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria
por: Fratianni, Florinda, et al.
Publicado: (2021)

An InDel-based linkage map of hot pepper (Capsicum annuum)
por: Li, Weipeng, et al.
Publicado: (2015)

Response of Anthocyanin Accumulation in Pepper (Capsicum annuum) Fruit to Light Days
por: Zhou, Yan, et al.
Publicado: (2022)

Pepper EST database: comprehensive in silico tool for analyzing the chili pepper (Capsicum annuum) transcriptome
por: Kim, Hyun-Jin, et al.
Publicado: (2008)

Ultrastructural Analysis of Cells From Bell Pepper (Capsicum annuum) Infected With Bell Pepper Endornavirus
por: Otulak-Kozieł, Katarzyna, et al.
Publicado: (2020)

Chemical Composition of Essential Oils of Bulbs and Aerial Parts of Two Cultivars of Allium sativum and Their Antibiofilm Activity against Food and Nosocomial Pathogens
por: Nazzaro, Filomena, et al.
Publicado: (2022)

Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens
por: Bacon, Karleigh, et al.
Publicado: (2017)

Transcriptome analysis of symptomatic and recovered leaves of geminivirus-infected pepper (Capsicum annuum)
por: Góngora-Castillo, Elsa, et al.
Publicado: (2012)

Integration of Transcriptomics and Metabolomics for Pepper (Capsicum annuum L.) in Response to Heat Stress
por: Wang, Jing, et al.
Publicado: (2019)

Flower transcriptome dynamics during nectary development in pepper (Capsicum annuum L.)
por: Deng, Ming-hua, et al.
Publicado: (2020)

Pepper Fruit Elongation Is Controlled by Capsicum annuum Ovate Family Protein 20
por: Borovsky, Yelena, et al.
Publicado: (2022)

Physiological and Biochemical Responses of Pepper (Capsicum annuum L.) Seedlings to Nickel Toxicity
por: Altaf, Muhammad Ahsan, et al.
Publicado: (2022)

Genome-wide analysis of OFP gene family in pepper (Capsicum annuum L.)
por: Luo, Yin, et al.
Publicado: (2022)

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
por: Lučić, Milica, et al.
Publicado: (2023)

An SSR-based genetic map of pepper (Capsicum annuum L.) serves as an anchor for the alignment of major pepper maps
por: Mimura, Yutaka, et al.
Publicado: (2012)

Impact of Human Management on the Genetic Variation of Wild Pepper, Capsicum annuum var. glabriusculum
por: González-Jara, Pablo, et al.
Publicado: (2011)

Relationship between epistasis and aggressiveness in resistance of pepper (Capsicum annuum L.) to Phytophthora nicotianae
por: Bnejdi, Fethi, et al.
Publicado: (2010)

Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
por: Hwang, In Guk, et al.
Publicado: (2012)

BABA and Phytophthora nicotianae Induce Resistance to Phytophthora capsici in Chile Pepper (Capsicum annuum)
por: Stamler, Rio A., et al.
Publicado: (2015)

Management of blight of bell pepper (Capsicum annuum var. grossum) caused by Drechslera bicolor
por: Jadon, Kuldeep Singh, et al.
Publicado: (2016)

Isolation of allithiamine from Hungarian red sweet pepper seed (Capsicum annuum L.)
por: Biro, Attila, et al.
Publicado: (2018)

Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
por: Palma, José M., et al.
Publicado: (2020)

Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (Capsicum annuum L.)
por: Cho, Soo-Yeon, et al.
Publicado: (2020)

Anticancer Potential and Capsianosides Identification in Lipophilic Fraction of Sweet Pepper (Capsicum annuum L.)
por: Chilczuk, Barbara, et al.
Publicado: (2020)

Comparative proteomic analysis of pepper (Capsicum annuum L.) seedlings under selenium stress
por: Zhang, Chenghao, et al.
Publicado: (2019)

Bacterial communities associated with the surface of fresh sweet pepper (Capsicum annuum) and their potential as biocontrol
por: Mamphogoro, Tshifhiwa Paris, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_qsbqrd5dbjfces7gnu9t2i5gnp