Chronic ozone exposure alters the secondary metabolite profile, antioxidant potential, anti-inflammatory property, and quality of red pepper fruit from Capsicum baccatum
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- 作者：Rafael Calixto Bortolina ; rafaelbortolin@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Fernanda Freitas Caregnatoa ; Armando Molina Divan Juniorb ; Alfeu Zanotto-Filhoa ; Karla Suzana Morescoa ; Alessandro de Oliveira Riosd ; Aguisson de Oliveira Salvic ; Caroline Flach Ortmannc ; Pâ ; mela de Carvalhoc ; Flá ; vio Henrique Reginattoc ; Daniel Pens Gelaina ; José ; Clá ; udio Fonseca Moreiraa
- 关键词：Capsicum baccatum ; Pepper ; Ozone ; Antioxidant potential ; Bioactive compounds ; Fruit quality
- 刊名：Ecotoxicology and Environmental Safety
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：129
- 期：Complete
- 页码：16-24
- 全文大小：867 K
文摘
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Fruit quality alteration from ozone-exposed pepper plants was assessed.
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O3 exposure decreases capsaicin (main pungent compound) content in pepper pericarp.
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O3 exposure decreases total antioxidant potential in pepper seeds.
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Anti-inflammatory property is decreased in pericarp of ozone-exposed pepper plants.