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Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study

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  • Rosa Guilherme

    (Instituto Politécnico de Coimbra, ESAC, Coimbra, Portugal & CERNAS‑Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Bencanta, 3045-601 Coimbra, Portugal
    GeoBioTec, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825-149 Caparica, Portugal)

  • Alfredo Aires

    (Centre for the Research and Technology for Agro-Environment and Biological Sciences, CITAB, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal)

  • Nuno Rodrigues

    (Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal)

  • António M. Peres

    (Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal)

  • José Alberto Pereira

    (Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal)

Abstract

Today, consumers are very concerned regarding food quality, nutritional composition and positive health effects of consumed foods. In this context, the preference and consumption of organic products has been increasing worldwide. In the present work, sweet peppers in two maturation stages (i.e., green and red peppers) from organic and conventional production systems were evaluated in regards to phenolic composition and antioxidant activity. Nine phenolic compounds were identified and quantified by a high-performance liquid chromatography-diode-array detector (HPLC-DAD), namely resveratrol, meta-coumaric acid, ortho-coumaric acid, clorogenic acid, caffeic acid, myricetin, rutin, luteolin-7- O -glucoside and quercitin-3- O -rhamnoside. In contrast to the production system, the maturation stage showed a pronounced significant effect on the phenolic composition of the studied sweet peppers; in general, green peppers possessed higher contents than red ones. Meta-coumaric acid, ortho-coumaric acid and quercitin-3- O -rhamnoside were more abundant in green conventional peppers and chlorogenic acid, caffeic acid and rutin were found in higher levels in red organic peppers. Regarding the antioxidant activity, green conventional peppers showed the highest DPPH, ABTS •+ and total reducing capacities, while red conventional peppers had higher TEAC values. Finally, principal component analysis showed that the phenolic composition together with the antioxidant capacities could be used to differentiate the production system and the maturation stage of sweet peppers. This finding confirmed that both factors influenced the peppers’ phenolic composition and antioxidant capacity, allowing their possible use as maturation–production biomarkers.

Suggested Citation

  • Rosa Guilherme & Alfredo Aires & Nuno Rodrigues & António M. Peres & José Alberto Pereira, 2020. "Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study," Agriculture, MDPI, vol. 10(12), pages 1-13, December.
    • Handle: RePEc:gam:jagris:v:10:y:2020:i:12:p:652-:d:465532
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    References listed on IDEAS

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    1. Cadima, Jorge & Cerdeira, J. Orestes & Minhoto, Manuel, 2004. "Computational aspects of algorithms for variable selection in the context of principal components," Computational Statistics & Data Analysis, Elsevier, vol. 47(2), pages 225-236, September.
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    Cited by:

    1. Alessandra Durazzo, 2021. "New Traits of Agriculture/Food Quality Interface," Agriculture, MDPI, vol. 11(12), pages 1-3, November.

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