Phenolic constituents in pepper (<i>Piper nigrum</i> L.) berries: UPLC-MS/MS analysis, antioxidant properties, antibacterial activity against <i>Pseudomonas fragi</i> and association analyzed by WCGNA.

ABSTRACT: This study systematically investigated the maturation-dependent variations in phenolic composition and bioactivity of pepper (Piper nigrum L.) berries harvested at 210, 240, and 270 days after anthesis. Middle-maturity berries exhibited optimal accumulation of bioactive constituents, with total phenolic and flavonoid contents reaching 10.63 mg GAE/g DW and 0.16 mg QE/g DW, respectively. Free phenolic fractions, predominantly composed of flavonoids, demonstrated superior ORAC and DPPH radical scavenging activity. Glycosylated phenolics showed remarkable lipid peroxidation inhibition, while insoluble-bound phenolics displayed the most potent antibacterial effects against Pseudomonas fragi, as evidenced by minimal inhibitory and bactericidal concentrations. Weighted gene co-expr

SUBMITTER: Fang Y 

PROVIDER: S-EPMC12305731 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature