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Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types

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Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types

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dc.contributor.author Hernández Carrión, María es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.date.accessioned 2016-09-13T06:51:02Z
dc.date.available 2016-09-13T06:51:02Z
dc.date.issued 2015-01
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/10251/69301
dc.description.abstract This article focuses on the location and content of some bioactive compounds in three different California sweet pepper types (red, green and yellow). The location was studied using different microscopic techniques, such as scanning electron microscopy at low temperatures (cryo-SEM) and light microscopy. Several physicochemical properties of the samples (carotenoid content, total soluble phenol content, antioxidant activity, dietary fibre content, total soluble solids content, pH and textural properties) were also examined. The degree of compaction and structuring of the cell wall was found to be indirectly related to solute transport at the cellular level and directly related to total dietary fibre content. The three types of pepper displayed formation and accumulation of phenolic aggregates and an active circulation of solutes. Yellow pepper tissue had the most labile cell walls and the highest transport of solutes. Red peppers could be suitable for obtaining extracts rich in carotenoid compounds, yellow peppers for obtaining phenolic compounds with a high antioxidant activity and green peppers for extracts with high dietary fibre content. es_ES
dc.description.sponsorship The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02-02) and to the Universitat Politecnica de Valencia (UPV) for the FPI grant given to Maria Hernandez Carrion. en_EN
dc.language Inglés es_ES
dc.publisher Sage es_ES
dc.relation Spanish Ministry of Science and Innovation AGL2011-30064-C02-02 es_ES
dc.relation Universitat Politecnica de Valencia (UPV) es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Microstructure es_ES
dc.subject Sweet pepper es_ES
dc.subject Carotenoids es_ES
dc.subject Dietary fibre es_ES
dc.subject Phenolic compounds es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013213501167
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Hernández Carrión, M.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2015). Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types. Food Science and Technology International. 21(1):3-13. doi:10.1177/1082013213501167 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1177/1082013213501167 es_ES
dc.description.upvformatpinicio 3 es_ES
dc.description.upvformatpfin 13 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 21 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 253083 es_ES
dc.identifier.eissn 1532-1738


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