Bortolin Rafael Calixto, Caregnato Fernanda Freitas, Divan Junior Armando Molina, Zanotto-Filho Alfeu, Moresco Karla Suzana, Rios Alessandro de Oliveira, Salvi Aguisson de Oliveira, Ortmann Caroline Flach, de Carvalho Pâmela, Reginatto Flávio Henrique, Gelain Daniel Pens, Moreira José Cláudio Fonseca
Centro de Estudos em Estresse Oxidativo, Departamento de Bioquímica - Istituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul (UFRGS), Avenue Ramiro Barcelos, 2600 - Anexo, CEP 90035-003 Porto Alegre, RS, Brasil.
Centro de Estudos em Estresse Oxidativo, Departamento de Bioquímica - Istituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul (UFRGS), Avenue Ramiro Barcelos, 2600 - Anexo, CEP 90035-003 Porto Alegre, RS, Brasil.
Ecotoxicol Environ Saf. 2016 Jul;129:16-24. doi: 10.1016/j.ecoenv.2016.03.004. Epub 2016 Mar 10.
Tropospheric ozone (O3) background concentrations have increased since pre-industrial times, reaching phytotoxic concentrations in many regions globally. However, the effect of high O3 concentrations on quality of fruit and vegetables remains unknown. Here, we evaluated whether O3 pollution alters the quality of Capsicum baccatum peppers by changing the secondary compound profiles and biological activity of the fruit. C. baccatum pepper plants were exposed to ozone for 62 days in an open-top chamber at a mean O3 concentration of 171.6µg/m(3). Capsaicin levels decreased by 50% in the pericarp, but remained unchanged in the seeds. In contrast, the total carotenoid content increased by 52.8% in the pericarp. The content of total phenolic compounds increased by 17% in the pericarp. The total antioxidant potential decreased by 87% in seeds of O3-treated plants. The seeds contributed more than the pericarp to the total radical-trapping antioxidant potential and total antioxidant reactivity. O3 treatment impaired the ferric-reducing antioxidant power of the seeds and reduced NO(•)-scavenging activity in the pericarp. However, O3 treatment increased ferrous ion-chelating activity and hydroxyl radical-scavenging activity in the pericarp. Our results confirm that O3 alters the secondary metabolite profile of C. baccatum pepper fruits and, consequently, their biological activity profile.
自工业化前时代以来，对流层臭氧（O₃）的背景浓度有所增加，在全球许多地区已达到对植物有毒的浓度。然而，高浓度O₃对水果和蔬菜品质的影响仍不清楚。在此，我们评估了O₃污染是否通过改变果实的次生化合物谱和生物活性来改变辣椒（Capsicum baccatum）的品质。将辣椒植株在开顶式气室中暴露于臭氧62天，平均O₃浓度为171.6µg/m³。辣椒果皮中的辣椒素含量下降了50%，但种子中的含量保持不变。相比之下，果皮中的总类胡萝卜素含量增加了52.8%。果皮中总酚类化合物的含量增加了17%。经O₃处理的植株种子中的总抗氧化能力下降了87%。种子对总自由基捕获抗氧化能力和总抗氧化反应性的贡献大于果皮。O₃处理削弱了种子的铁还原抗氧化能力，并降低了果皮中的NO（•）清除活性。然而，O₃处理增加了果皮中的亚铁离子螯合活性和羟自由基清除活性。我们的结果证实，O₃改变了辣椒果实的次生代谢产物谱，从而改变了它们的生物活性谱。
