Polyphenol and flavonoid content in bell pepper fruits.

Polyphenol and flavonoid content in bell pepper fruits.

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Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that...

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... have shown antioxidant effects and exhibited potential health benefits for the human body [33]. In this context, bell pepper fruits are an excellent source of phenolic acids and flavonoids [34], as listed in Table 2. In general, the concentration of polyphenol compounds in bell peppers varies with variety and color, ranging from 5.59 to 52.65 mg of gallic acid equivalent per gram of edible portion [22][23][24]. ...

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... Access to this knowledge by women gatherers could positively impact food processing. For example, previous research has highlighted that edible peels and seeds lost in fruit processing contain considerable dietary fiber and bioactive compounds that can be reused or recycled for producing new foods [65][66][67]. Then, we propose that collaboration among women gatherers and associative projects with different stakeholders of the food industry and academia are necessary for developing new healthy foods and valorizing cauchao by-products. ...
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... Phenolic compounds (e.g., phenolic acids, flavonoids, lignans, and so forth) are secondary metabolites that are widely found in Capsicum plants (Liu et al., 2020;Anaya-Esparza et al., 2021). It has been shown that these compounds can promote human health, mainly due to their antioxidant activity, which is associated with a reduced risk of cancers, and cardiovascular and neurodegenerative disorders (Sova and Saso, 2020;Anaya-Esparza et al., 2021). ...
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... Moreover, lycopene has shown strong AO action and may lower animal cholesterol(95). Based on the abovementioned facts, eating SGP fruits often provides vital elements for good health and the prevention of diseases(96).Introduction31 ...
Thesis
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... Kimchi cabbage contains phenolic acids (caffeic, p-coumaric, ferulic, and sinapic acids), anthocyanins (cyanidin and peonidin), and flavonoids (quercetin and kaempferol) (Park et al., 2014). Red pepper powder comprises polyphenols (gallic and caffeic acids), flavonoids (apigenin), carotenoids (lutein and β-carotene), and capsaicinoids (capsaicin and dihydrocapsaicin) (Anaya-Esparza et al., 2021). Since these phytochemicals are not readily absorbed, only a portion is absorbed in the stomach, while the rest enters the intestines (Kwon et al., 2023). ...
... These compounds are well-regarded for their antioxidant properties. Notably, the phenolic composition of the fruit undergoes significant changes during the maturation process, with the red stage typically exhibiting a richer profile of these beneficial compounds [33,36]. metabolic pathway, a precursor in the formation of phenolic acids. ...
... These compounds are well-regarded for their antioxidant properties. Notably, the phenolic composition of the fruit undergoes significant changes during the maturation process, with the red stage typically exhibiting a richer profile of these beneficial compounds [33,36]. Like the results in our study, Aminifard et al. [26] recorded a TFC range from 132 to 199 mg QE 100 g −1 d. w. in red bell peppers grown using organic production methods under open-field conditions. ...
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