Warsaw University of Life Sciences-SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Chair of Organic Food, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Rakowiecka 36, 02-532 Warsaw, Poland.
Food Chem. 2019 Apr 25;278:254-260. doi: 10.1016/j.foodchem.2018.11.052. Epub 2018 Nov 10.
Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this study was therefore to analyse and to compare the concentration of bioactive compounds in organic vs. conventional pickled bell pepper. Two cultivars of sweet red pepper (Roberta and Berceo) from organic and conventional cultivation were used in the experiment. The content of dry matter, polyphenols and carotenoids in fruit has been determined. The conventional pickled bell pepper fruits appeared to be richer in phenolic acids, while organic samples contained significantly more flavonoids, including myricetin, quercetin, kaempferol, apigenin, and carotenoids such as beta-carotene, alpha-carotene, capsorubin, cryptoxanthin and cryptoflavin in comparison to the conventional ones.
甜椒是类黄酮和类胡萝卜素的绝佳来源。一些实验表明，与传统蔬菜相比，新鲜的有机蔬菜含有更多的这些生物活性化合物。可以预期，腌制的有机蔬菜也含有更多的抗氧化化合物。因此，本研究旨在分析和比较有机与传统腌制甜椒中生物活性化合物的浓度。实验中使用了来自有机和常规种植的两种甜椒（罗伯塔和贝尔塞奥）。测定了果实中干物质、多酚和类胡萝卜素的含量。与传统的腌制甜椒相比，常规腌制甜椒果实中含有更多的酚酸，而有机样品中含有更多的类黄酮，包括杨梅素、槲皮素、山奈酚、芹菜素，以及β-胡萝卜素、α-胡萝卜素、辣椒红素、隐黄质和隐黄素等类胡萝卜素。
