Table 1.
Content of ascorbic acid, β-carotene, total polyphenols and antioxidant activity exhibited by the yellow, red and green traditional varieties of sweet pepper of the Campania region. Data represent the average (± SD) of three independent experiments. For details, see the Section Materials and Methods.
| Table 1 | Ascorbic Acid mg g−1 ± SD | β-Carotene μg g−1 SD | Total Polyphenols mMol g−1 ± SD | Antioxidant Activity mg EC50 ± SD |
|---|---|---|---|---|
| Yellow varieties | ||||
| Cazzone giallo | 1.13 ± 0.13 | 5.79 ± 1.24 | 3.14 ± 0.43 | 2.74 ± 0.51 |
| Papaccella Napoletana gialla | 1.12 ± 0.15 | 3.84 ± 0.73 | 3.42 ± 0.40 | 2.10 ± 0.21 |
| Papaccella liscia gialla | 0.95 ± 0.15 | 4.33 ± 0.93 | 2.80 ± 0.05 | 2.88 ± 0.24 |
| Corno Marconi giallo | 1.72 ± 0.22 | 2.55 ± 0.09 | 2.79 ± 0.40 | 1.97 ± 0.22 |
| Corno di capra giallo | 1.33 ± 0.10 | 3.20 ± 0.12 | 2.03 ± 0.15 | 2.70 ± 0.24 |
| Cornetto di Acerra giallo | 1.35 ± 0.14 | 2.99 ± 0.47 | 3.18 ± 0.21 | 2.06 ± 0.16 |
| Sassaniello giallo | 0.80 ± 0.17 | 4.56 ± 0.47 | 3.02 ± 0.19 | 2.56 ± 0.38 |
| Red varieties | ||||
| Cazzone rosso | 1.02 ± 0.17 | 7.05 ± 0.79 | 2.66 ± 0.35 | 2.93 ± 0.42 |
| Papaccella Napoletana rossa | 1.13 ± 0.16 | 5.38 ± 1.59 | 3.13 ± 0.29 | 2.26 ± 0.28 |
| Papaccella liscia rossa | 0.82 ± 0.08 | 6.25 ± 1.35 | 2.21 ± 0.06 | 3.64 ± 0.76 |
| Corno Marconi rosso | 1.20 ± 0.12 | 5.31 ± 0.58 | 3.36 ± 0.14 | 2.11 ± 0.14 |
| Corno di capra rosso | 0.93 ± 0.07 | 4.94 ± 1.19 | 3.07 ± 0.26 | 2.84 ± 0.08 |
| Cornetto di Acerra rosso | 1.19 ± 0.38 | 5.24 ± 0.49 | 3.15 ± 0.38 | 2.22 ± 0.43 |
| Sassaniello rosso | 0.91 ± 0.05 | 3.96 ± 0.80 | 2.98 ± 0.26 | 2.91 ± 0.23 |
| Green varieties | ||||
| Friariello Napoletano | 0.05 ± 0.01 | 1.64 ± 0.45 | 1.44 ± 0.09 | 9.57 ± 1.50 |
| Friariello Nocerese | 0.35 ± 0.22 | 2.24 ± 0.59 | 2.26 ± 0.48 | 7.27 ± 1.65 |
| Friariello sigaretta | 0.10 ± 0.09 | 1.54 ± 0.49 | 1.37 ± 0.11 | 13.18 ± 5.09 |