Work

Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages

Year: 2024

Type: article

Abstract: was increased with the stages of development. The hotness of chili also increased with the development stages. However, the antioxidant activity fluctuated during the development stages of chili. Furthermore, the study incorporated the evaluation of physical parameters, such as height, weight, and color attributes concerning chilies. The Naga variety of chili demonstrated the highest level of efficacy when compared to other varieties. The nutritional and physicochemical information of the different cultivars of chili in this study might be useful to the breeders, spice processors, and consumers for desired size, taste, and hotness with health-promoting bioactive compounds, eventually for determining the harvest time.

Source: Heliyon

DOI: 10.1016/j.heliyon.2024.e37406

Authors: Most Jesmin Akhter, Sumaia Akhter, Shanta Islam, Md. Sazzat Hossain Sarker, S. M. Kamrul Hasan

Institution: Hajee Mohammad Danesh Science and Technology University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,100