Yellow Bell Research Articles

Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation

Fermented food is characterized by positive health-promoting properties. The objective of this study was to distinguish and assess the changes in the flesh structure of sweet bell pepper samples after specific periods of fermentation in a non-destructive manner. Two cultivars of pepper, red and yellow, were subjected to lacto-fermentation. The experiments lasted 56 days and the samples were taken for analysis at the beginning of the study (0 days) and after 3, 7, 10, 14, 21, 28, and 56 days. The fermentation process was monitored based on image features, which were used to develop machine learning models distinguishing samples before and after various periods of lacto-fermentation (0, 3, 7, 10, 14, 21, 28, and 56 days). The average accuracy of the classification of red bell pepper samples was up to 93% for the model built using IBk (Lazy group). The yellow bell pepper samples were distinguished up to 90% accuracy by the LMT algorithm (Trees group). The performed study allowed us to determine the changes in pepper flesh in terms of image textures during lacto-fermentation.

Impact of Visual Cues on Consumers' Freshness Perception of Prepared Vegetables.

Freshness is an important quality attribute for vegetables. Identifying the sensory drivers for freshness is important to promote vegetable consumption. Due to the lack of research on freshness of prepared vegetables, this study focused on the role of visual cues of common vegetables (carrot, beetroot, bell pepper) on perception of freshness. Twenty-seven vegetables were prepared by varying five factors and photographed in a plate: (1) shape (stick, large cube, small cube), (2) vegetable presence for each of the three vegetables (yes, no), (3) number of vegetables conjointly present in the plate (1, 2, 3), (4) color (green bell pepper, yellow bell pepper), (5) combined vegetables prepared with same or different shapes. Freshness was rated online by 156 consumers. Visual cues leading to the main increase in freshness were the stick shape vs. large and small cubes, the absence of beetroot, and the presence of green bell pepper vs. yellow bell pepper. Overall, it seems that visual cues associated with minimally processed vegetables, such as stick shapes, which allow to recognize the vegetables in comparison to cube shapes, promote freshness. These results are particularly valuable for culinary and catering professionals and food industries involved in the preparation and/or manufacturing of prepared vegetables.

Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf-life extension of bell peppers (Capsicum annuum).

In this study, garlic extract (GE) was assessed as a potential additive in chitosan/starch (Ch/De) coatings, focusing on phenolic and flavonoid content analyses and antibacterial properties. Using response surface methodology approach, an optimization method was employed to achieve the optimal antibacterial formulation, with Ch, De, and GE identified as key variables in the Design of Experiment. Fourier transform infrared spectroscopy and X-ray diffraction analyses elucidated interactions among these primary components within the films, while thermogravimetric analysis confirmed the enhanced thermal stability of GE-coated film formulations (Ch/De/GE). The Ch/De/GE exhibited antibacterial efficacy against Escherichia coli (ATCC 25922) with an inhibition zone of 7.2mm at optimized concentrations of 2% w/v Ch, 1.5% w/v starch, and 0.5% v/v GE. In silico molecular docking studies provided insights into GE's inhibitory role as an antibacterial agent. Evaluation of green and yellow bell peppers (Capsicum annuum) over 18 days showed that coated peppers maintained better visual appearance and mass stability, with a weight loss decrease of 40.54%-48.96%, compared to uncoated ones. Additionally, the Ch/De/GE coating effectively inhibited bacterial growth, reducing it by 1-1.23 log CFU, during the storage period. In conclusion, the Ch/De/GE coating effectively extends the shelf-life of bell peppers and maintains their quality, demonstrating its potential for use in food packaging to preserve perishable items. PRACTICAL APPLICATION: The optimized chitosan/starch/garlic extract (Ch/De/GE) film developed in this study shows promising potential for application in the food packaging industry, particularly in extending the shelf life of perishable items like bell peppers. Its enhanced antibacterial properties, along with its ability to maintain visual appearance and reduce weight loss, make it an effective natural preservative that could replace synthetic additives in food packaging. By incorporating this biodegradable film into packaging solutions, producers can offer safer, more sustainable products that meet consumer demand for natural and environmentally friendly options.

Interacting effects of phytohormones and fruit pruning on the morpho-physiological and biochemical attributes of bell pepper

Several factors, such as pruning and phytohormones, have demonstrated an influence on both the quantity and quality in the bell pepper. A factorial experiment using a completely randomized design was conducted on the Lumos yellow bell in a greenhouse. Treatments were the fruit pruning (0, 10, and 30%) and foliar application of phytohormones auxin (AUX) and gibberellic acid (GA3) at concentrations of 10 µM AUX, 10 µM GA3, 10 µM AUX + 10 µM GA3+, and 20 µM AUX + 10 µM GA3 along with controls. The plants were sprayed with phytohormones in four growth stages (1: flowering stage when 50% of the flowers were on the plant, 2: fruiting stage when 50% of the fruits were the size of peas, 3: fruit growth stage when 50% of the fruits had reached 50% of their growth, and 4: ripening stage when 50% of the fruits were at color break). The results of the present investigation showed that pruning rate of 30% yielded the highest flesh thickness and vitamin C content, decreased seed count and hastened fruit ripening. The use of GA3 along with AUX has been observed to augment diverse fruit quality characteristics. According to the results, the application of 10% pruning in combination with 20 µM AUX and 10 µM GA3 demonstrated the most significant levels of carotenoids, chlorophyll, and fruit length. The experimental group subjected to the combined treatment of 30% pruning and 10 µM AUX + 10 µM GA3 showed the most noteworthy levels of vitamin C, fruit weight, and fruit thickness. The groups that received the 10 µM GA3 and 20 µM AUX + 10 µM GA3 treatments exhibited the most favorable fruit flavor. According to the research results, the implementation of hormonal treatments 10 µM AUX and 10 µM AUX + 10 µM GA3 in combination with a 30% pruning strategy resulted in the most advantageous yield of bell peppers.

Structural, magnetic, low and high frequency dielectric properties of Al-substituted M-type SrCe hexaferrites synthesized in the presence of tecomastans (yellow bell) leaves extract

This paper represents a study of the effect of Al-substitutions on structural, magnetic, and dielectric properties of Sr0·8Ce0·2Fe12-xAlxO19 (x = 0.00, 0.25, 0.50, 0.75 and 1.00) ferrites synthesized in presence of yellow bell leaves extract. All samples were synthesized using the sol-gel combustion technique with the influence of green synthesis by using leaves of Tecomastans (yellow bell) plant. These samples were preheated at 550 °C for 4 h and finally calcinated at 1150 °C for 6h. These samples were characterized using XRD, FTIR spectroscopy, SEM, VSM, LCR measurements, and VNA measurements. XRD analysis confirm the formation of a magnetoplumbite M-phase (hexagonal) with a minor impurity phase of CeO2 in all samples. Lattice parameters a and c are obtained from rietveld refinement, which are found in the range from 5.859 Å to 5.883 Å, and 22.96 Å to 23.05 Å respectively. FTIR spectra confirm the absence of organic compounds and the presence of an absorption band in the fingerprint region, which are linked to the stretching of the metal-oxygen bond at the octahedral and tetrahedral sites. The surface morphology of these samples is analyzed using SEM images. Grains with hexagonal plate shapes were observed in each sample. The average grain size varies in the range of 0.565 μm–1.455 μm. EDS data confirms the presence of desired elements in the respective sample. VSM analysis shows hard magnetic behavior in all samples. Magnetic parameters were found in the range, Ms: 36.281–43.397 emu/g, Mr: 12.297–19.841 emu/g, Hc: 2.0987–3.814 kOe. In low-frequency (20 Hz-2 MHz) dielectric measurements, the dielectric constant is high at low frequencies, which rapidly falls as frequency increases. Loss tangent curve shows a relaxation peak for each sample above 200 kHz. AC conductivity is very low in the order of 10−5 S/m in plateau region below 2 kHz, which increases as frequency increases. Cole-Cole plot suggests the effect of grain boundary contribution is higher in non-substituted sample compared to Al-substituted samples. In high-frequency (0.2 GHz–20 GHz) measurements, the dielectric constant remains almost constant. These values are found in the range 5–7.5. Low loss tangent of 0–0.16 were observed in every sample in this frequency domain, with AC conductivity of the order of 10−2 S/m.

Genetics aspect of vitamin C (Ascorbic Acid) biosynthesis and signaling pathways in fruits and vegetables crops.

Vitamin C, also known as ascorbic acid, is an essential nutrient that plays a critical role in many physiological processes in plants and animals. In humans, vitamin C is an antioxidant, reducing agent, and cofactor in diverse chemical processes. The established role of vitamin C as an antioxidant in plants is well recognized. It neutralizes reactive oxygen species (ROS) that can cause damage to cells. Also, it plays an important role in recycling other antioxidants, such as vitamin E, which helps maintain the overall balance of the plant's antioxidant system. However, unlike plants, humans cannot synthesize ascorbic acid or vitamin C in their bodies due to the absence of an enzyme called gulonolactone oxidase. This is why humans need to obtain vitamin C through their diet. Different fruits and vegetables contain varying levels of vitamin C. The biosynthesis of vitamin C in plants occurs primarily in the chloroplasts and the endoplasmic reticulum (ER). The biosynthesis of vitamin C is a complex process regulated by various factors such as light, temperature, and plant hormones. Recent research has identified several key genes that regulate vitamin C biosynthesis, including the GLDH and GLDH genes. The expression of these genes is known to be regulated by various factors such as light, temperature, and plant hormones. Recent studies highlight vitamin C's crucial role in regulating plant stress response pathways, encompassing drought, high salinity, and oxidative stress. The key enzymes in vitamin C biosynthesis are L-galactose dehydrogenase (GLDH) and L-galactono-1, 4-lactone dehydrogenase (GLDH). Genetic studies reveal key genes like GLDH and GLDH in Vitamin C biosynthesis, offering potential for crop improvement. Genetic variations influence nutritional content through their impact on vitamin C levels. Investigating the roles of genes in stress responses provides insights for developing resilient techniques in crop growth. Some fruits and vegetables, such as oranges, lemons, and grapefruits, along with strawberries and kiwi, are rich in vitamin C. Guava. Papaya provides a boost of vitamin C and dietary fiber. At the same time, red and yellow bell peppers, broccoli, pineapple, mangoes, and kale are additional sources of this essential nutrient, promoting overall health. In this review, we will discuss a brief history of Vitamin C and its signaling and biosynthesis pathway and summarize the regulation of its content in various fruits and vegetables.

Residue estimation and dietary risk assessment of fenvalerate, novaluron, and profenofos in bell pepper grown under protected and open field conditions.

Residue studies were conducted in bell pepper crops (green and yellow bell pepper) to ensure the safe use of fenvalerate, profenofos, and novaluron (under open field and protected conditions) in randomized block design (RBD) following three applications at a 10-day interval over two consecutive years, 2021 and 2022. A robust analytical method was developed using quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction and gas chromatography-tandem mass spectrometry (GC-MS/MS) for the determination of pesticide residues in bell pepper samples. The half-lives for fenvalerate were 2.47-2.87 and 2.50-3.03days on bell pepper under open field conditions, whereas the corresponding values for bell pepper under protected conditions were 3.84-4.58 and 4.17-4.71days, during 2021 and 2022, respectively. Profenofos displayed half-lives of 2.03-2.65 and 2.15-2.77days in open field conditions and 3.05-3.89 and 3.16-3.78days in protected conditions during 2021 and 2022, respectively. Similarly, novaluron had half-lives of 2.87-3.49 and 3.24-3.75days under protected conditions in 2021 and 2022, respectively. The maximum residue limits (MRLs) were calculated to be 0.6mg/kg for fenvalerate, while for profenofos it was 0.7mg/kg on bell pepper under open field conditions at double doses, at the proposed pre-harvest interval (PHI) of 3days. Likewise, for bell peppers grown under protected conditions, MRLs at the PHI of 3days were determined to be 0.8mg/kg for fenvalerate, 0.3mg/kg for novaluron, and 1.5mg/kg for profenofos. A dietary risk assessment study indicated that the percentage of acute hazard index (% aHI) was significantly lower than 100, and hazard quotient (HQ) values were below 1, signifying no acute or chronic risk to consumers. These findings underscore the safety of consuming bell peppers treated with fenvalerate, profenofos, and novaluron under the protected and open field conditions.

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.).

Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.

Soil properties and growth of yellow bell pepper (Capsicum annum) as influenced by compost and arbuscular mycorrhizal fungi

Compost is an inexpensive agricultural waste which improves soil health and quality. The experiment was carried out to assess the influence of compost and mycorrhizal inoculation (Glomus mosseae) on soil properties and growth of yellow bell pepper in pots under screen house conditions, in a completely randomized design with three replicates. The treatments included mycorrhizal inoculation only (C0M1), compost at 20 t ha-1 only (C1M0), compost at 30 t ha-1 only (C2M0), compost and mycorrhizal inoculation at 20 t ha-1 (C1M1), compost and mycorrhizal inoculation at 30 t ha-1 (C2M1) and control (no amendment / uninoculated). Compost and mycorrhizal inoculation (C1M1 and C2M1) significantly improved soil N, P and K compared to control. Inoculation with mycorrhizal only (C0M1) increased uptake of N, P, K, Ca and Mg compared to uninoculated. Co-utilization of compost and mycorrhizal inoculation significantly increased root and shoot dry biomass compared to uninoculated. The highest fruit yield was obtained at C2M1 followed by C1M1 in comparison to compost application only. Treatment C2M1 recorded the highest prevalence of percent root colonization. This suggests that compost and Glomus mossea could be considered to have a sustainable potential for better growth and yield performance in the production of yellow bell pepper in an Alfisol.

Assessment of Pepper Pungency Using Real Time PCR to Evaluate the Pun1 AND Catf2 Genes Expression in Capsicum Annuum Varieties of Takanotsume Hot Pepper and Yellow Bell Pepper

The accumulation of the alkaloid capsaicin and its derivatives in Capsicum fruits results in their pungent flavor. A RT-PCR assay was used to examine the pungency levels of Capsicum annuum species by employing gene-specific primers associated with the capsaicin biosynthetic pathway. The expression of the Acyl-transferase encoded by the Pun1 and Catf2 was directly related to capsaicin accumulation. Low-abundance mRNA transcripts were measured with RT-PCR. Pun1 and Catf2 gene expression was found to be correlated with the phenotypic trait (pungency level) in our study, and has a useful method for distinguishing between Capsicum species' pungency levels. The RT-PCR results showed that the candidate capsaicin biosynthetic genes (Pun1, and Catf2) were present in Capsicum annuum species with high and moderate levels of pungency, whereas the expression levels of these two genes were low in yellow bell pepper (Non-Pungent) with low levels of pungency and high expression level was measured in Takanotsume Hot Pepper variety. In conclusion, gene specific PCR data, gene expression profile and volatile compounds analysis collectively indicate that the Pun1 and Catf2 genes in pepper encodes a acyltransferase. The Pun1 and Catf2 genes in pepper had crucial role in pungency level of peppers.

A Multifunctional Trypsin Protease Inhibitor from Yellow Bell Pepper Seeds: Uncovering Its Dual Antifungal and Hypoglycemic Properties.

Fungal infections are a growing public health concern worldwide and the emergence of antifungal resistance has limited the number of therapeutic options. Therefore, developing novel strategies for identifying and developing new antifungal compounds is an active area of research in the pharmaceutical industry. In this study, we purified and characterized a trypsin protease inhibitor obtained from Yellow Bell Pepper (Capsicum annuum L.) seeds. The inhibitor not only showed potent and specific activity against the pathogenic fungus Candida albicans, but was also found to be non-toxic against human cells. Furthermore, this inhibitor is unique in that it also inhibits α-1,4-glucosidase, positioning it as one of the first plant-derived protease inhibitors with dual biological activity. This exciting discovery opens new avenues for the development of this inhibitor as a promising antifungal agent and highlights the potential of plant-derived protease inhibitors as a rich source for the discovery of novel multifunctional bioactive molecules.

Determination of Vitamin C and ß-Carotene Levels in Several Types of Chili (Capsicum sp) Using UV-Vis Spectrophotometry Method

Chili is a type of food that is rich in nutrition. There are quite a number of types of chili on the market, but in this study samples of red peppers, yellow peppers, green peppers, red shypoon chili peppers, and green santika chili peppers were used which had not been studied before using the UV-Vis spectrophotometry method. The purpose of this study was to describe the levels of vitamin C and β-carotene in several types of chili (Capsicum sp). This type of research is descriptive. The samples studied were 5 samples with the UV-Vis Spectrophotometry method. The data analysis used was Univariate analysis. The results showed that all samples contained levels of vitamin C and β-carotene with the results of vitamin C levels: red peppers (13.206 mg/g), yellow peppers (11.164 mg/g), red shypoon chili peppers (8.668 mg/g), paprika green chili (4.422 mg/g), green santika cayenne pepper (1.568 mg/g), β-carotene levels: red shypoon cayenne pepper (2.13 mg/g), yellow bell pepper (1.91 mg/g), paprika red (1.16 mg/g), green peppers (0.44 mg/g), green santika cayenne pepper (0.32 mg/g).

Bell pepper germination and seedling’s parameters under different osmotic potentials

Bell pepper (Capsicum annuum L.) is the third most cultivated Solanaceae species in Brazil and is highly sensitive to osmotic stresses. The increasing soil salinity is a frequent problem that hinders the plant absorption of water and nutrients by the roots, limiting agricultural production. Therefore, this study’s objectives were to evaluate the germination, vigor, and development of bell pepper commercial cultivars after NaCl treatments to simulate osmotic stress. Five cultivars (Yolo wonder, SF134 yellow, Marta, All big red, Cascadura) were submitted to four osmotic potentials (salt stresses of 0, -0.3, -0.6, -0.9 MPa) in a factorial scheme of 5×4, with four repetitions. The results indicated that the bell pepper germination is highly affected according to the presence of NaCl. The bell pepper germination supports NaCl concentrations equal to or higher than -0.3 MPa osmotic potential. Significant reductions in germination, germination speed index, seedling length, and dry mass as the salinity increases - osmotic potential decrease. The yellow bell pepper ‘SF134’ presented similar germination down to -0.6 MPa and can be cultivated in regions with salinity problems. The green bell pepper ‘Cascadura’ presented great germination, germination speed index and dry mass, and superior seedling length, being indicated for cultivation in more diverse environments.

Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes.

Bell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxidant, and immunomodulator. However, undersized and damaged fruits are usually wasted. Thus, in order to evaluate the phenolic content, a Box–Behnken design has been carried out to optimize the extraction from Capsicum annuum yellow pepper by ultrasound-assisted extraction (UAE). The independent factors were time (min), ethanol/water (% v/v) and solvent/sample ratio (v/w). The model was validated by ANOVA and confirmed. Furthermore, the whole pepper and the pepper without peduncles and seeds were extracted using optimal conditions and characterized by HPLC-ESI-TOF-MS. Moreover, their antioxidant activities, measured by three different methods (DPPH, ABTS, and FRAP), carotenoid composition, assessed by HPLC-MS, and chlorophyll content, assessed by a spectrophotometric method, were compared. A total of 38 polar compounds were found of which seven have been identified in pepper fruit extracts for the first time. According to the results, whole pepper (WP) samples presented higher content in phenolic acids; meanwhile, the edible portion (EP) was higher in flavonoids. No differences were found in the antioxidant activity except for the FRAP assay where the WP sample showed higher radical scavenging activity. EP samples showed the highest content of carotenoids and WP ones in chlorophylls.

Development of a Freshness Index for Fruit Quality Assessment—Using Bell Pepper as a Case Study

(1) Background: This special issue contains new developments in the field of fresh produce quality. Freshness provides the appeal for the consumer to purchase a particular horticultural produce. Freshness is a combination of size, colour, shape, flesh firmness, turgescence and glossiness without wilting, which imply that the produce has been picked only a short while ago and has not suffered any decay during harvest, transport or storage. (2) Objective: The objective of the present work was to develop potential freshness indices. The indices are based on non-invasive, real-time measurements, using changes in surface appearance after harvest, using Bell pepper as the most difficult model. (3) Methods: The selection criteria were a dramatic change in values over 14 days of storage at 17 °C, and either a consistent decrease or increase without peaks and troughs. Only two (out of five) non-invasive techniques were selected, i.e., surface glossiness, measured non-destructively using a luster sensor (type CZ-H72 from Keyence Co., Osaka, Japan) and light reflection spectra, recorded by a spectrometer, whereas the three techniques fruit firmness (penetrometer), colorimeter (e.g., Minolta) and false colour images (profilometer) were excluded. (4) Results: The first technique based on fruit glossiness provides luster values depending on fruit colour. Green Bell pepper fruit with a Fresh Index in excess of 463–490 a.i. can be classified as fresh, and similarly of 525–565 a.i. for yellow and 486–502 a.i. for red pepper fruit. This first Freshness index dropped, indicating a lesser freshness, to less than 100 a.i. after 14 days storage, irrespective of fruit colour, thereby providing a suitable wide, ca. 5-fold, range of parameterization. The second index is based on the difference between the light reflectance peaks at 630–633 nm and at 500 nm, also measured perpendicular to the convex fruit side. These percentage values decreased from >40% with fresh red and yellow Bell pepper to ca. 20% after 14 days storage; similarly, these percentages decreased from ca. 16% to ca. 8% in green pepper fruit, in both cases by a twofold factor. Overall, a third Freshness index could be a combination of luster values larger than 470 a.u. and >40% difference of the light reflectance between 630 nm and 500 nm. (5) Conclusions: Two viz three freshness indices are proposed and thresholds elaborated for Bell pepper fruit. The analysis showed that both indices viz technologies, luster and light reflection spectra, require colour differentiation, i.e., a specific index for yellow, red and green Bell pepper fruit.

Evaluation of antioxidant activity and toxicity in Artemia salina of the ether extract and fractions from Tecoma stans seeds

Tecoma stans (L.) Juss. Ex Kunth is a species belonging to the Bignoniaceae family, popularly known as yellowing, yellow bell, and garden little ipe. Studies with T. stans seeds are scarce and it have potential in the search for natural compounds with biological activities. This study aimed to evaluate the toxicity and antioxidant activity of the ether extract (EE) and fractions from T. stans seeds. The EE was obtained in Soxhlet apparatus with petroleum ether and fractions were obtained by hydrolysis and esterification reactions. Phytochemical screening evaluated the presence of steroids, triterpenoids, alkaloids, coumarins and anthraquinones in EE. The toxicity was evaluated by the A. salina lethality test and antioxidant activity by DPPH method. It was observed the presence of steroids, triterpenoids and alkaloids in EE, which had no toxicity to A. salina (LC50 > 1000 µg/mL). The fractions of seeds exhibited toxicity on A. salina. All samples showed antioxidant activity with EC50 between 0.9 and 1.1 µg/mL. These results indicated potential applications for T. stans seeds.

Effects of yellow and red bell pepper (paprika) extracts on pathogenic microorganisms, cancerous cells and inhibition of survivin.

The present work examined the biomedical value of red and yellow bell pepper extracts (YME and RME) in terms of antioxidant, antibacterial and anticancer activities by in vitro and virtual studies. The yield of extract was 3.49% for RME and 2.92% for YME. The level of total phenols and total flavonoids significantly varied between the type of extracts, and it was higher in RME than that in YME. The extracts showed promising DPPH and ABTS free radical scavenging rates. The extracts showed an excellent antibacterial activity. The minimal inhibitory concentration (MIC) of RME was 0.20mgmL-1 for Bacillus cereus, 0.30mg mL-1 for Escherichia coli, 0.50mg mL-1 for Staphylococcus aureus and 0.60mg mL-1 and for Pseudomonas aeruginosa, while the MIC of YME was 0.40mg mL-1 for B. cereus, 0.40mg mL-1 for E. coli, 0.50mg mL-1 for S. aureus, and 0.60mg mL-1 for P. aeruginosa. TEM results demonstrated the cellular damage induced by RME in B. cereus biofilm. The RME did not show any cytotoxicity in normal NIH3T3 cells, but at 125μg mL-1 did a strong cytotoxicity in human lung cancer cell line A549 as evident by cytotoxicity assay, ROS and AO/EB staining. The virtual biological examination indicated that β-carotene from RME was a potential compound with higher docking energy against both targeted enzymes and proteins as - 14.30 for LpxC and - 15.59 for survivin. Therefore, it is recommended that RME is a better functional food with novel biomedical properties and it deserves further evaluation for its the novel molecules against multidrug resistant pathogens.

Bell Peppers Provide Consistent β-cryptoxanthin Content Independent of Organic Status, Fresh, or Cooked, North American Country of Origin and Season

Abstract Objectives The carotenoid β-cryptoxanthin is a natural pigment that is both an antioxidant and a precursor to retinol. Research supports that β-cryptoxanthin has greater bioavailability than β-carotene in humans. Red bell peppers have more than double the amount of β-cryptoxanthin than any of the top seven consumed vegetables, as ranked by the USDA. To determine if the amounts of β-cryptoxanthin in bell peppers are dependent upon the organic status, color, cooking, season or location that the fruit was grown within North America, β-cryptoxanthin was measured and compared in green, red and yellow bell peppers. Methods An assortment of bell peppers were purchased in the greater Denver, CO region. Green, red and yellow peppers; organic and non-organic; and peppers grown in Canada, the US and Mexico during two different seasons were selected for analysis. The effects of lightly sautéing compared to fresh peppers and season of growth were compared. Samples (100 mg/1 mL) were freeze-dried, then prepared by liquid-liquid extraction for untargeted liquid chromatography mass spectrometry (LC-MS)-based metabolomics analysis. An accurate mass and retention time (AMRT) database was used to identify and quantify β-cryptoxanthin. Linear regression was used to assess the relationship between β-cryptoxanthin and pepper qualities. Results β-cryptoxanthin concentration was significantly higher in red bell peppers compared to green (11.8-fold) and yellow peppers (7.1-fold) (P = 1.624e-11). β-cryptoxanthin concentration does not appear to be influenced by organic status, season or geographic location. Likewise, the cooked peppers were similar in β-cryptoxanthin content compared to their fresh counterparts. Conclusions Our results suggest that the consumption of bell peppers as a source of β-cryptoxanthin is consistent across organic status, fresh, cooked, season and the location in which they were grown. While β-cryptoxanthin concentration in significantly higher in red bell peppers, more research is necessary in order to determine whether these differences result in any altered health outcomes. Funding Sources National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).

Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns.

The influence of modified atmosphere packaging (MAP, 10% O2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.

ANTIOXIDANT AND ANTI-INFLAMMATORY CAPACITIES OF PEPPER TISSUES

The objective of this study was to investigate the antioxidant and anti-inflammatory activities of five pepper varieties tissues. Green Bell peppers had the highest total antioxidant contents; while Red Chilli variety had the lowest antioxidant activities (ABTS was 3.89 ?mol TE/g fw, DPPH was 2.82 ?mol TE/g fw and FRAP was 16.95 ?mol TE/g fw). The methanolic extracts of different peppers showed strong but different anti-inflammatory activity values (8.22 ?g/ml - 9.52 ?g). Yellow Bell, Red and Green Chilli had the highest anti-inflammatory activity followed by Green and Red Bell extracts, respectively. The results suggest that these varieties of pepper could contribute as sources of important antioxidant and anti-inflammatory related to the oxidative stress and inflammation prevention.