Antioxidant potential of Turkish pepper (Capsicum annuum L.) genotypes at two different maturity stages

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dc.contributor.authorKeles, Davut
dc.contributor.authorOzgen, Senay
dc.contributor.authorSaracoglu, Onur
dc.contributor.authorAta, Atilla
dc.contributor.authorOzgen, Mustafa
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractImproved phytochemicals and antioxidant properties in crops are becoming important traits in many breeding programs. In this study, along with several other horticultural attributes, total phenolic content (TP) and antioxidant capacity (ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC)) of 52 superior pepper genotypes from the Alata Pepper Breeding Program were examined. The fruits from these plants were harvested at immature and mature stages. The genotypes greatly varied for TP, FRAP, TEAC, soluble solids, vitamin C content, and fruit color as determined by L, a and b values. The range for TP was 319-4047 mu g GAE/g fresh weight (fw), while FRAP and TEAC varied between 0.22 and 0.56 mu mol of TE/g fw and 0.08 and 1.88 mu mol TE/g fw. All these characteristics were considerably variable between immature and mature stages. These characteristics were also found to be significantly correlated. Principal component analyses conducted for all the characters used in the study and constructed separately for immature and mature stages demonstrated no obvious patterns for pepper types. Therefore, our overall results suggest that individual pepper cultivars having high total phenolic and antioxidant capacity can be utilized in developing new pepper cultivars with rich phytochemical content.
dc.description.sponsorshipAlata Horticultural Research Institute; General Directorate of Agricultural Research and Policies; Republic of Turkey Ministry of Food, Agriculture, Livestock
dc.description.sponsorshipWe would like to thank the Alata Horticultural Research Institute, the General Directorate of Agricultural Research and Policies, and the Republic of Turkey Ministry of Food, Agriculture, and Livestock for supporting this research.
dc.identifier.doi10.3906/tar-1601-24
dc.identifier.endpage551
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84974670924
dc.identifier.scopusqualityQ2
dc.identifier.startpage542
dc.identifier.trdizinid214631
dc.identifier.urihttps://dx.doi.org/10.3906/tar-1601-24
dc.identifier.urihttps://hdl.handle.net/11480/3787
dc.identifier.volume40
dc.identifier.wosWOS:000378090700007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherTUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY
dc.relation.ispartofTURKISH JOURNAL OF AGRICULTURE AND FORESTRY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAscorbic acid
dc.subjectbreeding
dc.subjectgermplasm
dc.subjectferric reducing ability of plasma
dc.subjectphenolic
dc.subjectTrolox equivalent antioxidant capacity
dc.titleAntioxidant potential of Turkish pepper (Capsicum annuum L.) genotypes at two different maturity stages
dc.typeArticle

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