Phenolics, Peroxidase and Capsidiol in Sweet Peppers

Background and methodology:

This study examined the levels of peroxidase, total phenolics content and capsidiol activity in organic sweet peppers compared with conventional sweet peppers. In account for environmental factors, the sweet peppers were grown organically and conventionally in a greenhouse under the same soil and climate conditions. Both green and red peppers were harvested at the same time (190 days after transplanting).  


Peroxidase was partially purified using the Triton X-114 method, and both organic and conventional peppers had the same isoenzymatic form. However, peroxidase activity in organic sweet peppers was higher than in conventional ones, in both maturity stages studied. The level of total phenolics compounds was also higher in organic than in conventional sweet peppers. With respect to the capsidiol activity, expressed as inhibition of fungus growth, it was not affected by the cultivation method at the green mature stage. However, at the red mature stage, organic sweet peppers showed higher capsidiol activity than those grown under the conventional system. Therefore, sweet pepper plants grown in organic farming conditions exhibited enhanced fungal disease resistance capacity. 


Amor, F. M. D., Serrano-Martínez, A., Fortea, I., & Nunez-Delicado, E. (2008). Differential effect of organic cultivation on the levels of phenolics, peroxidase and capsidiol in sweet peppers.  Journal of the Science of Food and Agriculture, 88(5), 770-777. Available on-line at: