{"corpus_id":26220510,"paper_sha":"0b0fc22888e0f0fd009d6c8553f5385dc8eb0d09","doi":"10.1111/J.1750-3841.2006.00245.X","arxiv_id":null,"pmid":17995862,"pmcid":null,"mag_id":1984980962,"dblp_id":null,"acl_id":null,"title":"Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.).","year":2007,"publication_date":"2007-03-01","venue":"Journal of Food Science","journal":{"name":"Journal of food science","pages":"\n          S98-102\n        ","volume":"72 2"},"journal_issn":null,"journal_title":null,"publication_types":["JournalArticle"],"pubmed_pub_types":["Journal Article"],"s2_fields_of_study":["Agricultural and Food Sciences","Medicine","Chemistry"],"reference_count":23,"citation_count":330,"influential_citation_count":13,"is_open_access":false,"arxiv_categories":null,"arxiv_license":null,"arxiv_journal_ref":null,"mesh_headings":[{"d":"Antioxidants","mj":false,"qs":[{"q":"analysis","mj":true,"ui":"Q000032"},{"q":"metabolism","mj":true,"ui":"Q000378"}],"ui":"D000975"},{"d":"Capsicum","mj":false,"qs":[{"q":"chemistry","mj":false,"ui":"Q000737"},{"q":"metabolism","mj":true,"ui":"Q000378"}],"ui":"D002212"},{"d":"Free Radical Scavengers","mj":false,"qs":[{"q":"metabolism","mj":false,"ui":"Q000378"}],"ui":"D016166"},{"d":"Humans","mj":false,"ui":"D006801"},{"d":"Lipid Metabolism","mj":false,"qs":[{"q":"drug effects","mj":false,"ui":"Q000187"}],"ui":"D050356"},{"d":"Luteolin","mj":false,"qs":[{"q":"analysis","mj":false,"ui":"Q000032"},{"q":"metabolism","mj":false,"ui":"Q000378"}],"ui":"D047311"},{"d":"Nutritive Value","mj":false,"ui":"D009753"},{"d":"Oxidation-Reduction","mj":false,"ui":"D010084"},{"d":"Phenols","mj":false,"qs":[{"q":"analysis","mj":true,"ui":"Q000032"},{"q":"metabolism","mj":true,"ui":"Q000378"}],"ui":"D010636"},{"d":"Pigmentation","mj":true,"ui":"D010858"},{"d":"Quercetin","mj":false,"qs":[{"q":"analysis","mj":false,"ui":"Q000032"},{"q":"metabolism","mj":false,"ui":"Q000378"}],"ui":"D011794"},{"d":"Xanthophylls","mj":false,"qs":[{"q":"analysis","mj":false,"ui":"Q000032"},{"q":"metabolism","mj":false,"ui":"Q000378"}],"ui":"D024341"},{"d":"beta Carotene","mj":false,"qs":[{"q":"analysis","mj":false,"ui":"Q000032"},{"q":"metabolism","mj":false,"ui":"Q000378"}],"ui":"D019207"}],"chemicals":[{"n":"Antioxidants","ui":"D000975","reg":"0"},{"n":"Free Radical Scavengers","ui":"D016166","reg":"0"},{"n":"Phenols","ui":"D010636","reg":"0"},{"n":"Xanthophylls","ui":"D024341","reg":"0"},{"n":"beta Carotene","ui":"D019207","reg":"01YAE03M7J"},{"n":"capsanthin","ui":"C006889","reg":"420NY1J57N"},{"n":"Quercetin","ui":"D011794","reg":"9IKM0I5T1E"},{"n":"Luteolin","ui":"D047311","reg":"KUX1ZNC9J2"}],"comments_corrections":null,"source_flags":5,"s2_open_access_pdf_url":null,"s2_open_access_landing_url":null,"s2_open_access_license":null,"s2_open_access_status":null,"pmc_open_access_pdf_url":null,"pmc_open_access_landing_url":null,"pmc_open_access_license":null,"pmc_open_access_status":null,"unpaywall_open_access_pdf_url":null,"unpaywall_open_access_landing_url":null,"unpaywall_open_access_license":null,"unpaywall_open_access_status":null,"abstract":"Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell peppers (Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red peppers determined by the Folin-Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 micromol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored peppers, red pepper contained a higher level of beta-carotene (5.4 microg/g), capsanthin (8.0 microg/g), quercetin (34.0 microg/g), and luteolin (11.0 microg/g). The yellow pepper had the lowest beta-carotene content (0.2 microg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 microg/g). The free radical scavenging abilities of peppers determined by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 micromol Trolox equivalent/g) but not significantly different from the other 3 peppers. All 4 colored peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 peppers.","claims":[{"public_id":"cl_4ca32160663e6d722e2a6d0ec0dfe0aa","status":"active","text":"All four colored peppers significantly prevent oxidation of cholesterol or docosahexaenoic acid during heating.","confidence":0.93,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_4ca32160663e6d722e2a6d0ec0dfe0aa"},{"public_id":"cl_741d8d5ac2c8efb9cb53d39202f274bf","status":"active","text":"Green sweet bell pepper has the lowest DPPH free radical scavenging ability, although its value is not significantly different from the other three peppers.","confidence":0.91,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_741d8d5ac2c8efb9cb53d39202f274bf"},{"public_id":"cl_663263b20d67580dd03fa09dc17f9360","status":"active","text":"Green sweet bell pepper shows slightly higher capability to prevent docosahexaenoic acid oxidation than the other three peppers.","confidence":0.89,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_663263b20d67580dd03fa09dc17f9360"},{"public_id":"cl_986be5a3d831ba9231c5bc53655b1e85","status":"active","text":"Red sweet bell pepper contains the highest levels of beta-carotene, capsanthin, quercetin, and luteolin among the four colored peppers.","confidence":0.96,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_986be5a3d831ba9231c5bc53655b1e85"},{"public_id":"cl_d9f2c9f6815b9f33ede00a0ea2539c4c","status":"active","text":"Red sweet bell pepper has significantly higher total phenolics content than green sweet bell pepper.","confidence":0.97,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_d9f2c9f6815b9f33ede00a0ea2539c4c"}],"concepts":[{"public_id":"co_1c3591c246a1260cee905640135d8386","status":"active","name":"sweet bell peppers","description":"Edible fruits of Capsicum annuum L. studied here in multiple colors.","types":["food","plant"],"aliases":["Capsicum annuum L."],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_1c3591c246a1260cee905640135d8386"},{"public_id":"co_37c69ebac66db5d49fba500d014f2918","status":"active","name":"heating","description":"Thermal treatment used in the oxidation-prevention experiments.","types":["experimental condition"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_37c69ebac66db5d49fba500d014f2918"},{"public_id":"co_3aef9882ee212d480354f64e8353d56b","status":"active","name":"luteolin","description":"A flavonoid compound measured in the pepper samples.","types":["compound"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_3aef9882ee212d480354f64e8353d56b"},{"public_id":"co_468198346377beec162b7fe37cfae38e","status":"active","name":"red sweet bell pepper","description":"The red-colored sweet bell pepper sample evaluated in the antioxidant assays.","types":["food sample"],"aliases":["red pepper"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_468198346377beec162b7fe37cfae38e"},{"public_id":"co_5605cfb1fea96a2db5e95a347577f5f1","status":"active","name":"capsanthin","description":"A red carotenoid pigment measured in the pepper samples.","types":["compound"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_5605cfb1fea96a2db5e95a347577f5f1"},{"public_id":"co_58e830b0117457158824d664e9faf93e","status":"active","name":"cholesterol oxidation","description":"Oxidative degradation of cholesterol during heating in the assay system.","types":["chemical process"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_58e830b0117457158824d664e9faf93e"},{"public_id":"co_64245ad9fdc277bc59aa8366975ab28d","status":"active","name":"DPPH method","description":"An assay based on 2,2'-diphenyl-1-picrylhydrazyl used to assess free radical scavenging ability.","types":["measurement method"],"aliases":["2,2'-diphenyl-1-picrylhydrazyl method","DPPH assay"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_64245ad9fdc277bc59aa8366975ab28d"},{"public_id":"co_7841b4f770e49f05d839e6c67dfdae64","status":"active","name":"quercetin","description":"A flavonoid compound measured in the pepper samples.","types":["compound"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_7841b4f770e49f05d839e6c67dfdae64"},{"public_id":"co_80147b37ae8fecde353146ad004a8e49","status":"active","name":"orange sweet bell pepper","description":"The orange-colored sweet bell pepper sample evaluated in the antioxidant assays.","types":["food sample"],"aliases":["orange pepper"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_80147b37ae8fecde353146ad004a8e49"},{"public_id":"co_85bd953116eab17b1759ad954ccc26cf","status":"active","name":"oxidation prevention","description":"The ability of pepper samples to inhibit oxidation of cholesterol or docosahexaenoic acid.","types":["activity"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_85bd953116eab17b1759ad954ccc26cf"},{"public_id":"co_c0d3ea6807f2091545891425dd250e00","status":"active","name":"yellow sweet bell pepper","description":"The yellow-colored sweet bell pepper sample evaluated in the antioxidant assays.","types":["food sample"],"aliases":["yellow pepper"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_c0d3ea6807f2091545891425dd250e00"},{"public_id":"co_c5719e1305f0a0d95fe7b0ff27c01766","status":"active","name":"beta-carotene","description":"A carotenoid compound measured in the pepper samples.","types":["compound"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_c5719e1305f0a0d95fe7b0ff27c01766"},{"public_id":"co_c71e3dd0faeefe41eb68802ef0da9f9b","status":"active","name":"docosahexaenoic acid","description":"An omega-3 fatty acid used as an oxidation substrate in the heating assays.","types":["compound"],"aliases":["DHA"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_c71e3dd0faeefe41eb68802ef0da9f9b"},{"public_id":"co_cb780f2955c79062715797c91a302743","status":"active","name":"total phenolics content","description":"The amount of phenolic compounds measured in the pepper samples using the Folin-Ciocalteau method.","types":["measurement"],"aliases":["total phenolics"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_cb780f2955c79062715797c91a302743"},{"public_id":"co_e22cdffef7bc7646501d68cf883b47de","status":"active","name":"free radical scavenging ability","description":"The ability of a sample to neutralize free radicals, measured here for pepper extracts.","types":["antioxidant activity"],"aliases":[],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_e22cdffef7bc7646501d68cf883b47de"},{"public_id":"co_eef854fdd455e770483afda1aed74415","status":"active","name":"green sweet bell pepper","description":"The green-colored sweet bell pepper sample evaluated in the antioxidant assays.","types":["food sample"],"aliases":["green pepper"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/concepts/co_eef854fdd455e770483afda1aed74415"}],"external_ids":{"DOI":"10.1111/J.1750-3841.2006.00245.X","ArXiv":null,"PubMed":17995862,"PubMedCentral":null,"MAG":1984980962,"DBLP":null,"ACL":null},"open_access":{"is_open_access":false,"pdf_url":null,"landing_url":"https://sah.borca.ai/papers/26220510","source":null,"pdf_url_source":null,"license":null,"reason":"pdf_url_not_indexed"},"reference_availability":{"status":"available","references_indexed":true,"full_text_available":false,"full_text_source":null,"count_basis":"semantic_scholar_metadata","extraction_status":"not_applicable","reason":null},"source":{"provider":"episteme2","base_corpus":"semantic_scholar_dump","freshness_mode":"unknown","basis":["semantic_scholar_metadata","postgres_metadata"],"limits":["paper metadata is based on indexed upstream scholarly datasets","claims and concepts are available only for extracted papers","absence of claims or concepts means no extracted graph data is available in this response"],"status":"available","degraded":false,"degraded_reasons":[],"diagnostics":{"status":"available","degraded":false,"degraded_reasons":[],"metadata_status":"available","graph_status":"available","abstract_status":"available"},"source_flags":5},"paper_id":631064,"paper_uid":"da0ee28e-951f-4bb9-9f5a-e7286310e6cb","canonical_identity":{"paper_id":631064,"paper_uid":"da0ee28e-951f-4bb9-9f5a-e7286310e6cb","identity_status":"available","lookup_basis":"semantic_scholar_external_id","compatibility_path":"corpus_id"},"url":"https://sah.borca.ai/papers/26220510"}