TY  - CONF
AU  - Peić Tukuljac, Marijana
AU  - Danojević, Dario
AU  - Medić-Pap, Slađana
AU  - Gvozdanović-Varga, Jelica
AU  - Prvulović, Dejan
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2638
AB  - Sweet pepper (Capsicum annuum, L.) is one of the most grown vegetable in the
world because of its nutritional contribution, therapeutic and pharmaceutical value.
Its significance in nutrition is due to high content of natural bioactive compounds
such as phenols, flavonoids, carotenoids, capsaicinoids as well as vitamin A, E and
C. The goal of this study was to determine content of total polyphenols, flavonoids
and potential antioxidant activity of different sweet pepper cultivars. The plant
material for this trial was methanol extracts of three different types of sweet pepper
fruit: bell pepper, kapia type and tomato-pepper type (one cultivar of each fruit type).
The fruits were collected at technological maturity. Determination of total phenolic
content (TP) was estimated using Folin-Ciocalteu method. The total flavonoids
content (TF) was carried out using a procedure based on the flavonoid characteristics
to build metal-complexes with aluminium chloride (AlCl3). Antioxidant capacity of
methanol extracts was measured by 2,2’-azinobis-(3-ethylbenzothiazoline-6-
sulphonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP). The
type of sweet pepper with the highest content of TP was tomato-pepper. Bell pepper
showed higher content of TF in comparison with tomato-pepper and kapia type
fruits. Concentration of phenolic compounds in bell pepper fruits was higher than
content in pepper with elongated fruits but lower than values in tomato-pepper.
According to both of antioxidant assays, tested tomato-pepper type exhibited higher
antioxidant activity than the other two pepper cultivars analysed in this paper
probably due to the highest level of TP. This result suggests that phenolic compounds
can make a significant contribution to antioxidant capacity of sweet pepper fruit.
Key words: Capsicum annuum, antioxidants, phenols, bioactive compounds
PB  - Banja Luka : University of Banja Luka, Faculty of Agriculture
C3  - Book of Abstracts, 9th International Symposium on Agricultural Sciences "AgroReS 2020", Banja Luka, 24 September 2020
T1  - Polyphenolic compounds and antioxidant capacity of fruits of sweet pepper
EP  - 67
SP  - 67
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2638
ER  - 

@conference{
author = "Peić Tukuljac, Marijana and Danojević, Dario and Medić-Pap, Slađana and Gvozdanović-Varga, Jelica and Prvulović, Dejan",
year = "2020",
abstract = "Sweet pepper (Capsicum annuum, L.) is one of the most grown vegetable in the
world because of its nutritional contribution, therapeutic and pharmaceutical value.
Its significance in nutrition is due to high content of natural bioactive compounds
such as phenols, flavonoids, carotenoids, capsaicinoids as well as vitamin A, E and
C. The goal of this study was to determine content of total polyphenols, flavonoids
and potential antioxidant activity of different sweet pepper cultivars. The plant
material for this trial was methanol extracts of three different types of sweet pepper
fruit: bell pepper, kapia type and tomato-pepper type (one cultivar of each fruit type).
The fruits were collected at technological maturity. Determination of total phenolic
content (TP) was estimated using Folin-Ciocalteu method. The total flavonoids
content (TF) was carried out using a procedure based on the flavonoid characteristics
to build metal-complexes with aluminium chloride (AlCl3). Antioxidant capacity of
methanol extracts was measured by 2,2’-azinobis-(3-ethylbenzothiazoline-6-
sulphonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP). The
type of sweet pepper with the highest content of TP was tomato-pepper. Bell pepper
showed higher content of TF in comparison with tomato-pepper and kapia type
fruits. Concentration of phenolic compounds in bell pepper fruits was higher than
content in pepper with elongated fruits but lower than values in tomato-pepper.
According to both of antioxidant assays, tested tomato-pepper type exhibited higher
antioxidant activity than the other two pepper cultivars analysed in this paper
probably due to the highest level of TP. This result suggests that phenolic compounds
can make a significant contribution to antioxidant capacity of sweet pepper fruit.
Key words: Capsicum annuum, antioxidants, phenols, bioactive compounds",
publisher = "Banja Luka : University of Banja Luka, Faculty of Agriculture",
journal = "Book of Abstracts, 9th International Symposium on Agricultural Sciences "AgroReS 2020", Banja Luka, 24 September 2020",
title = "Polyphenolic compounds and antioxidant capacity of fruits of sweet pepper",
pages = "67-67",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2638"
}

Peić Tukuljac, M., Danojević, D., Medić-Pap, S., Gvozdanović-Varga, J.,& Prvulović, D.. (2020). Polyphenolic compounds and antioxidant capacity of fruits of sweet pepper. in Book of Abstracts, 9th International Symposium on Agricultural Sciences "AgroReS 2020", Banja Luka, 24 September 2020
Banja Luka : University of Banja Luka, Faculty of Agriculture., 67-67.
https://hdl.handle.net/21.15107/rcub_fiver_2638

Peić Tukuljac M, Danojević D, Medić-Pap S, Gvozdanović-Varga J, Prvulović D. Polyphenolic compounds and antioxidant capacity of fruits of sweet pepper. in Book of Abstracts, 9th International Symposium on Agricultural Sciences "AgroReS 2020", Banja Luka, 24 September 2020. 2020;:67-67.
https://hdl.handle.net/21.15107/rcub_fiver_2638 .

Peić Tukuljac, Marijana, Danojević, Dario, Medić-Pap, Slađana, Gvozdanović-Varga, Jelica, Prvulović, Dejan, "Polyphenolic compounds and antioxidant capacity of fruits of sweet pepper" in Book of Abstracts, 9th International Symposium on Agricultural Sciences "AgroReS 2020", Banja Luka, 24 September 2020 (2020):67-67,
https://hdl.handle.net/21.15107/rcub_fiver_2638 .