Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Alicante, Spain.
Molecules. 2021 May 22;26(11):3099. doi: 10.3390/molecules26113099.
Green pepper fruit is often consumed before it is completely ripe. However, the influence of the phenological stage in which the green pepper is consumed as a potential influencing factor in its bioactive compounds content and antioxidant capacity remains unknown. In addition, no literature is available concerning the bioactive compounds changes in 'Lamuyo' green peppers along its developmental and growth cycle. For this, two different approaches have been carried out, one using twelve different phenological stages (S1 to S12), and in the other, seven different harvest dates (from 27 February to 20 April). Moreover, bioactive compounds changes during 21 days of postharvest storage at 8 °C were investigated. In this study, bioactive compounds (ascorbic acid, dehydroascorbic acid, and total phenolic content) and the total hydrophilic and lipophilic (TAA-H and TAA-L) antioxidant activity were analysed. In addition, total soluble solids, total acidity, individual sugars, and organic acids were determined. Vitamin C levels increased along the phenological stages and harvest dates due to significant increases in ascorbic and dehydroascorbic acid levels. Our results show that the total phenol content decreases as vegetables develop and subsequently increases both as ripening begins and by the last harvest date. Furthermore, TAA-H was also greater by the phenological stage S12 and the 20 April harvest date. In conclusion, the phenological stage and harvest date are key factors that significantly influence the bioactive compounds of green peppers, and those that appear by S12 and 20 April could be more beneficial to health.
青椒通常在未完全成熟时就被食用。然而，作为其生物活性化合物含量和抗氧化能力的潜在影响因素，青椒被食用的物候阶段的影响尚不清楚。此外，关于“拉穆约”青椒在其发育和生长周期中生物活性化合物的变化，目前尚无文献报道。为此，我们采用了两种不同的方法，一种是使用 12 个不同的物候阶段（S1 到 S12），另一种是在 7 个不同的收获日期（从 2 月 27 日到 4 月 20 日）进行。此外，还研究了在 8°C 下进行 21 天采后贮藏期间生物活性化合物的变化。在这项研究中，分析了生物活性化合物（抗坏血酸、脱氢抗坏血酸和总酚含量）和总亲水性和亲脂性（TAA-H 和 TAA-L）抗氧化活性。此外，还测定了总可溶性固形物、总酸度、单糖和有机酸。由于抗坏血酸和脱氢抗坏血酸水平显著增加，维生素 C 水平随着物候阶段和收获日期的增加而增加。我们的结果表明，总酚含量随着蔬菜的发育而降低，随后随着成熟的开始和最后一个收获日期的临近而增加。此外，TAA-H 在物候阶段 S12 和 4 月 20 日的收获日期也更大。总之，物候阶段和收获日期是影响青椒生物活性化合物的关键因素，在 S12 和 4 月 20 日出现的物候阶段和收获日期可能对健康更有益。
