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Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study

2020Journal article Open access
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dc.contributor.authorGuilherme, Rosa
dc.contributor.authorAires, Alfredo
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorPeres, António M.
dc.contributor.authorPereira, J.A.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-03-18T14:49:17Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-03-18T14:49:17Z
dc.date.issued2020
dc.description.abstractToday, consumers are very concerned regarding food quality, nutritional composition and positive health effects of consumed foods. In this context, the preference and consumption of organic products has been increasing worldwide. In the present work, sweet peppers in two maturation stages (i.e., green and red peppers) from organic and conventional production systems were evaluated in regards to phenolic composition and antioxidant activity. Nine phenolic compounds were identified and quantified by a high-performance liquid chromatography-diode-array detector (HPLC-DAD), namely resveratrol, meta-coumaric acid, ortho-coumaric acid, clorogenic acid, caffeic acid, myricetin, rutin, luteolin-7-O-glucoside and quercitin-3-O-rhamnoside. In contrast to the production system, the maturation stage showed a pronounced significant effect on the phenolic composition of the studied sweet peppers; in general, green peppers possessed higher contents than red ones. Meta-coumaric acid, ortho-coumaric acid and quercitin-3-O-rhamnoside were more abundant in green conventional peppers and chlorogenic acid, caffeic acid and rutin were found in higher levels in red organic peppers. Regarding the antioxidant activity, green conventional peppers showed the highest DPPH, ABTS•+ and total reducing capacities, while red conventional peppers had higher TEAC values. Finally, principal component analysis showed that the phenolic composition together with the antioxidant capacities could be used to differentiate the production system and the maturation stage of sweet peppers. This finding confirmed that both factors influenced the peppers’ phenolic composition and antioxidant capacity, allowing their possible use as maturation–production biomarkers.en_EN
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGuilherme, Rosa; Aires, Alfredo; Rodrigues, Nuno; Peres, António M.; Pereira, J.A. (2020). Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study. Agriculture. ISSN 2077-0472. 10:12, p. 1-13en_EN
dc.identifier.doi10.3390/agriculture10120652en_EN
dc.identifier.urihttp://hdl.handle.net/10198/15644
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectLinear discriminant analysisen_EN
dc.subjectPhenolic compoundsen_EN
dc.subjectProduction–maturation mode discriminationen_EN
dc.subjectResveratrolen_EN
dc.titlePhenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative studyen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNamePeres
person.familyNamePereira
person.givenNameNuno
person.givenNameAntónio M.
person.givenNameJosé Alberto
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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