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Phenolic composition and in vitro bioactive and enzyme inhibitory properties of bell pepper (Capsicum annuum L.) plant extracts

2024Artigo científico Acesso aberto
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dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorLópez, Víctor
dc.contributor.authorNúñez, Sonia
dc.contributor.authorPetrović, Jovana
dc.contributor.authorMandim, Filipa
dc.contributor.authorBarros, Lillian
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPinela, José
dc.date.accessioned2024-06-12T10:09:26Z
dc.date.available2024-06-12T10:09:26Z
dc.date.issued2024
dc.description.abstractThe phenolic composition and bioactive properties of Holland and Italian bell pepper plant (Capsicum annuum L.) hydroethanolic extracts were investigated by HPLC-DAD-ESI/MS and in vitro cell- and enzyme-based assays, respectively. O-Glycosylated luteolin derivatives were identified as the major compounds, representing -60% of the phenolic fraction. Both extracts displayed remarkable antioxidant activity and ability to inhibit alpha-glucosidase and the formation of advanced glycation end products (AGEs) compared to the positive controls, which yielded statistically higher or equal IC50 values. Notably, the extracts were up to 57 times more effective than aminoguanidine in inhibiting AGEs. The lipase enzyme involved in fat metabolism and the pro-inflammatory mediator nitric oxide were also inhibited in some extent, with orlistat and dexamethasone being 10-13.4-fold and -17fold more effective than the extracts, respectively. A notable cytotoxicity occurred on the tested human tumor cell lines, mainly on Caco-2 with GI50 values ranging from 18 to 65 mu g/mL. Furthermore, activity greater than that of food preservatives was observed against some foodborne fungi and bacteria. These results highlight bell pepper plant by-products as a renewable source of functional ingredients that could be utilized in food, nutraceutical, and medicinal formulations to manage type 2 diabetes, obesity, and other oxidative stress-mediated conditions.pt_PT
dc.description.sponsorshipCIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020) received financial support from the Foundation for Science and Technology (FCT, Portugal) through national funds FCT/MCTES (PIDDAC). National funding by FCT, through the individual research grants of M. Anibarro-Ortega (10.54499/2020.06297.BD) and F. Mandim (SFRH/BD/146614/2019) , and through the scientific employment program -contract with M.I. Dias (10.54499/CEECINST/00016/2018/CP1505/CT0004) , L. Barros (CEEC-INST) , and J. Pinela (10.54499/CEECIND/01011/2018/CP1578/CT0002) . J. Petrovic and M. Sokovic are grateful to the Serbian Ministry of Education, Science and Technological Development (contract nos. 451-03-9/2021-14/200007) . V. L opez is grateful to the San Jorge University for the financial support through Proyecto Interno ID 2223025 and to the Government of Aragon for financial support of the Phyto-Pharm group (ref. B44_20R) .pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAñibarro-Ortega, Mikel; López, Víctor; Núñez, Sonia; Petrović, Jovana; Mandim, Filipa; Barros, Lillian; Soković, Marina; Ferreira, Isabel C.F.R.; Dias, Maria Inês; Pinela, José (2024). Phenolic composition and in vitro bioactive and enzyme inhibitory properties of bell pepper (Capsicum annuum L.) plant extracts. Industrial Crops and Products. ISSN 0926-6690. 214, p. 1-8pt_PT
dc.identifier.doi10.1016/j.indcrop.2024.118546pt_PT
dc.identifier.eissn1872-633X
dc.identifier.issn0926-6690
dc.identifier.urihttp://hdl.handle.net/10198/29884
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationIntegrated strategies for the development of a novel functional beverage with sustainable production systems
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAntidiabetic activitypt_PT
dc.subjectCytotoxic activitypt_PT
dc.subjectBy-product valorizationpt_PT
dc.subjectFunctional food ingredientspt_PT
dc.titlePhenolic composition and in vitro bioactive and enzyme inhibitory properties of bell pepper (Capsicum annuum L.) plant extractspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleIntegrated strategies for the development of a novel functional beverage with sustainable production systems
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F146614%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0004/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.endPage8pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleIndustrial Crops and Productspt_PT
oaire.citation.volume214pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC INST 2018
oaire.fundingStreamCEEC IND 2018
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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