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Effect of lead ions on lipids and antioxidant complex activity of Capsicum annuum L leaves, pericarp and seeds
Author(s) -
Stefanov Kamen L,
Seizova Katya A,
Pandev Stojan D,
Yanishlieva Nedyalka V,
Marinova Emma M,
Tyankova Lina A,
Kuleva Liliana L,
Popov Simeon S
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670217
Subject(s) - pepper , capsicum annuum , lead acetate , chemistry , antioxidant , nutrient , composition (language) , horticulture , food science , botany , biology , biochemistry , organic chemistry , toxicity , linguistics , philosophy
The composition of the main lipid classes in leaves, pericarp and seeds of pepper ( Capsicum annuum L), and the effect of seedlings immersion in lead and sodium acetate nutrient solutions were investigated. Lead ions accumulated mainly in leaves; in pericarp and seeds the concentration of lead was more than 10 times lower. The influence of lead ions on the leaf lipid composition was expressed most in the last stages of plant development. Treatment with lead acetate caused a decrease in the activity of the antioxidative complex in pepper seeds.