Changes in antioxidant properties of pepper leaves (Capsicum annuum L.) upon UV radiation

Yıl 2024, Cilt: 11 Sayı: 2, 333 – 340, 03.06.2024

Valér Góra Kristóf Csepregi

https://doi.org/10.21448/ijsm.1430542

Öz

Bell pepper (Capsicum annuum) is one of the most popular vegetables consumed worldwide. The leaves of pepper are rich in phenolics, including phenolic acids and flavonoids. These compounds are well known for their ultraviolet (UV) absorbing and antioxidant properties. While the change of the phenolic pattern is an intensive research subject, it is not yet well-known in pepper leaves, particularly in outdoor conditions. In this experiment, we examined the effect of UV radiation on the leaves of outdoor grown peppers, focusing on the UV-absorbing properties and antioxidant capacities. Three different total antioxidant capacity (TAC) measurements have been compared: (I) Folin-Ciocalteu Reactivity (FC), (II) Ferric Reducing Antioxidant Power (FRAP) and (III) Trolox Equivalent Antioxidant Capacity (TEAC). Moreover, non-enzymatic hydrogen peroxide scavenging antioxidant capacity was measured. Significant increase was detected only in FRAP, suggesting an elevation exclusively in the level of phenolic acids in case of UV exposed outdoor grown pepper leaves.

Anahtar Kelimeler

Antioxidant capacity, Phenolic compounds, Capsicum annuum, Ultraviolet radiation, Bell pepper

Etik Beyan

Department of Biology, Faculty of Sciences, University of Pécs, H-7624 Pécs, Ifjúság útja 6. Hungary

Destekleyen Kurum

National Research, Development and Innovation Office (grant number FK-147093) and the János Bolyai Research Scholarship of the Hungarian Academy of Sciences (BO/00362/20/4).

Proje Numarası

grant number FK-147093, and BO/00362/20/4

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