Abstract
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.
