To determine some physiological and biochemical changes in Capsicum annuum L. grown in vitro, the effects of different Cu concentrations on this plant were investigated. Cu was applied in the form of Cu sulfate (CuSO4) in three levels (0, 0.1, and 0.2 mM) and at three times (days 8, 10, and 12). With Cu treatments, superoxide dismutase (SOD), catalase (CAT) activities, and total phenolic compou...

Salicylic acid is a natural chemical used to enhance biotic and abiotic stress tolerance in plants. In our experiment we studied about the effect of salicylic acid on the growth of the capsicum under water stress condition. Four concentrations (0.25, 0.50, 1.00 and 2.00 mM) of salicylic acid (SA) were applied through seed soaked method. Pretreatment with salicylic acid improved the majority of ...

Certain plant extracts are bioactive substances of some foods or traditional herbs, known to possess antioxidant, antibacterial, and perhaps immunoregulatory effects. This study investigated the in vitro anti-infl ammatory effects of 7 plant extracts (anethol, capsicum oleoresin, carvacrol, cinnamaldehyde, eugenol, garlicon, and turmeric oleoresin) on porcine alveolar macrophages collected from...

Capsicum (Capsicum annuum L.), commonly known as pepper, sweet pepper or bell pepper, belongs to the family Solanaceae and is one of the most important vegetable crops in the world. This indispensable item of kitchen occupying an important place in Indian diet is consumed daily in one or the other form as a condiment and spice, vegetable, adding colour, flavour, pungency and piquancy to various...

Excavations at Guilá Naquitz and Silvia's Cave, two dry rockshelters near Mitla, Oaxaca, Mexico, yielded the remains of 122 chili peppers dating to the period A.D. 600-1521. The chilies can be assigned to at least 10 cultivars, all belonging to the species Capsicum annuum or Capsicum frutescens. The specimens are well enough preserved to permit an evaluation of the criteria used to separate wil...

Capsaicinoids have been suggested as an aid in identifying Capsicum species. The distribution of seven capsaicinoids and their chemotaxonomic significance were examined within nearly 200 accessions of six Capsicum species. The seven capsaicinoids were separated and quantified using high-performance liquid chromatography. The capsaicinoid profiles were not consistent when examined within a speci...

Background: Mycotoxins are produced in foods as a result of mold infection of crops before and after harvest. The aim of this report was to assess, for the first time in Tunisia, the contamination of red chili powder with Aflatoxins (AFs) and Ochratoxin A (OTA) and to identify the associated microbiota. Methods: Fifty-five samples of red Capsicum powder (Capsicum annuum) were screened for AFs ...

A high-performance liquid chromatographic method was developed for the analysis of capsaicinoid compounds, the pungent principles of capsicum fruits. A sequential simplex method was applied to optimize the chromatographic response function used to assess the quality of separation by varying the chromatographic parameters. The separation was achieved in 11 min using a C-8 column of 15-cm length ...

The U.S. Department of Agriculture (USDA) pepper (Capsicum spp.) germplasm collection contains several thousand members or accessions. Many of these species and cultivars have not been analyzed for their concentrations of ascorbic acid, capsaicin, and total phenolic compounds, which are important antioxidants having a number of benefits for human health. The objective of this investigation was ...

BACKGROUND AND AIMS Fruit set in indeterminate plant species largely depends on the balance between source and sink strength. Plants of these species show fluctuations in fruit set during the growing season. It was tested whether differences in fruit sink strength among the cultivars explained the differences in fruit-set patterns. METHODS Capsicum was chosen as a model plant. Six cultivars w...