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Abstract
Recent studies have shown that artificial light effectively promotes the growth and development of red peppers when light spectra, intensities and duration are controlled. Cited reports deal mostly with studies involving with the growth stages of pepper. Changes in the biochemical status of plants were not studied. Therefore, this study focuses on the changes in the content of some bioactive compounds (polyphenols, flavonoids, tannins, ascorbic acid and antioxidant capacities) after artificial lightening [high-pressure sodium and light-emitting plasma (LEP) lamps] during the cultivation of sweet red pepper. The bioactive compounds differ slightly, depending on the source of light. Fluorescence spectra showed higher binding properties of LEP polyphenol extracts to human serum albumin (HSA) than other samples. FTIR peaks were similar in their polyphenols region for all investigated samples.
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Authors (9)
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Jong-Hyang Bae
- College of Life Science and Resources Department of Horticulture Industry
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Yong Seo Park
- College of Life Science and Resources Department of Horticulture Industry
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Gülçin Ilhami
- Atatürk University, Erzurum Department of Chemistry, Faculty of Sciences
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Tae-Choon Kim
- College of Life Science and Resource Department of Horticulture Industry
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Ho-Cheol Kim
- College of Life Science and Resource Department of Horticulture Industry
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Buk-Gu Heo
- Naju Foundation of Natural Dyeing Culture .
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Shela Gorinstein
- School of Pharmacy, Hadassah Medical School, the Hebrew University Institute for Drug Research
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Yang-Gyu Ku
- College of Life Science and Resource Department of Horticulture Industry
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Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
no. 51,
edition 6,
pages 1378 - 1385,
ISSN: 0950-5423 - Language:
- English
- Publication year:
- 2016
- Bibliographic description:
- Bae J., Park Y., Namieśnik J., Ilhami G., Kim T., Kim H., Heo B., Gorinstein S., Ku Y.: Effects of artificial lighting on bioactivity of sweet red pepper (Capsicum annuum L.)// INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. -Vol. 51, iss. 6 (2016), s.1378-1385
- DOI:
- Digital Object Identifier (open in new tab) 10.1111/ijfs.13116
- Verified by:
- Gdańsk University of Technology
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