Total phenolic and flavonoid contents, antioxidant, and α-glucosidase inhibitory activities of several big chili (Capsicum annuum L.) genotypes.

Abstract

Big chili has the largest fruit size compared to other types of chili. In addition to having a spicy taste, big chilies contain other beneficial biochemicals such as phenolics, flavonoids, antioxidants, and α-glucosidase inhibitors that have the potential to be developed for functional tropical plants. Information on the content is still not widely found. Therefore, this study identified biochemical compounds (TPC, TFC, DPPH, FRAP, AGI) in several genotypes of big chili peppers. From October to November 2021, we conducted a study using the microplate reader method. We repeated the experiment three times. The research design used was a completely randomized design with a single factor genotype. A total of 22 genotypes of big chili were used in this study. The big chili genotype F6074136-2-3-2-3 had the highest content of α-glucosidase inhibitor and antioxidant FRAP compared to other genotypes 67.62% and 71.20 mol TE/g extract. The genotypes CK 12 and F6074077-1-1-3-1 indicated the highest phenolic and flavonoid contents. The correlation between biochemical parameters showed that TPC-AGI and TPC-DPPH were significantly negatively correlated. The conclusion is that the information in this study can be the basis for the development of functional tropical plants in future research.

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

“…Similar inhibition of α-amylase and α-glucosidase was also observed for C. chinense extracts and pure capsaicin, in which the binding of capsaicin to α-amylase and α-glucosidase was found to involve hydrophobic, hydrogen bond as well as charge interactions (Magana-Barajas et al, 2021). The inhibitory action on α-glucosidase was also reported for several big chili genotypes by Sahid et al (2023). Likewise, the lipophilic fraction of C. annuum var.…”

“…The inhibitory action on α‐glucosidase was also reported for several big chili genotypes by Sahid et al. (2023). Likewise, the lipophilic fraction of C. annuum var.…”

“…Among the various factors that affect the antioxidant capacity of pepper, genotype plays a key role in influencing the antioxidant compound contents of pepper (Antonious et al., 2006; Deepa et al., 2006; Farhoudi et al., 2019; Frary et al., 2008; Guil‐Guerrero et al., 2006; Meckelmann et al., 2013; Mi et al., 2022; Moreno‐Ramírez et al., 2019; Olatunji & Afolayan, 2019; Sahid et al., 2023; Tundis et al., 2011; Valková et al., 2021). Most of the studies observed variability within and among pepper genotypes for the content of antioxidant compounds.…”

“…Among the various factors that affect the antioxidant capacity of pepper, genotype plays a key role in influencing the antioxidant compound contents of pepper (Antonious et al, 2006;Deepa et al, 2006;Farhoudi et al, 2019;Frary et al, 2008;Guil-Guerrero et al, 2006;Meckelmann et al, 2013;Mi et al, 2022;Moreno-Ramírez et al, 2019;Olatunji & Afolayan, 2019;Sahid et al, 2023;Tundis et al, 2011;Valková et al, 2021) Similarly, the antioxidant capacities and content of flavonoids and total phenolics were also found to vary depending on the genotype (Farhoudi et al, 2019;Hallmann & Rembiałkowska, 2012;Meckelmann et al, 2013;Mi et al, 2022;Moreno-Ramírez et al, 2019). These studies indicate a strong influence of genotype in determining the antioxidant potential of pepper, and data from these studies can also be utilized for the selection of parents for breeding pepper hybrids with value-added traits, which can be utilized for their nutritional and pharmacological benefits.…”

“…However, with the increasing popularity of natural antioxidant foods in the past few decades, there has been a renewed interest in the antioxidant compounds of pepper, and several studies have been conducted to assess the antioxidant capacity of different chili pepper cultivars and the factors affecting the antioxidant activity in peppers. Several recent studies have shown the potential of pepper antioxidants to ameliorate the oxidative stress related to aging and the development of diseases, such as cancer, neurodegeneration, hyperglycemia, cardiovascular, and other diseases (Allam, 2021; Jang et al., 2022; Lavorgna et al., 2019; Lekala et al., 2019; Pannangrong et al., 2020; Sahid et al., 2023; Sinisgalli et al., 2021; Thongin et al., 2022; Thuphairo et al., 2019; Zimmer et al., 2012). On the other hand, various pre‐ and postharvest factors have also been found to influence the antioxidant capacity of peppers (Chen et al., 2022; Farhoudi et al., 2019; Kasampalis et al., 2022; Kim et al., 2021; Kovács et al., 2022; Martínez‐Ispizua et al., 2021; Moreno‐Ramírez et al., 2019; Ridzuan et al., 2019; Rybak et al., 2022; Salamatullah et al., 2022; Sinisgalli et al., 2020; Valkova et al., 2021; Yap et al., 2022).…”