Antioxidant profile of hot and sweet pepper cultivars by two extraction methods

Abstract

Chili peppers are among the most important vegetables in the world. The demand of this fruit reveals a noticeable rapid increasing, which importance is mainly due to its nutraceutical composition. These fruits are rich in capsaicinoids, phenolic compounds, carotenoids, and others, including vitamins. In this study, a comparative evaluation between two extraction methods of bioactive compounds of fourteen chili pepper cultivars was performed. Two extraction methods for antioxidants, the time-solvent and the ultrasound were evaluated. The design of the experiment was completely randomized with three repetitions where variables evaluated were total phenolic compounds, flavonoids content, antioxidant capacity and capsaicin. Results showed that the phenolic compounds oscillated between 48.7 - 634.1 mg GAE/100 g dry weight (DW), the flavonoids content varied from 1 - 97 mg QE/100 g DW, the antioxidant activity from 65 - 348 µmol Trolox/g DW and the capsaicin content oscillated from 0.3 - 922 mg/100 g DW. The extraction method with higher values of bioactive compounds for each of the chili pepper types was the ultrasound for all the measured variables.

Agronomic and Functional Quality Traits in Various Underutilized Hot Pepper Landraces

“…Similarly, Constantino et al [43] assessed antioxidant activity in 22 pepper accessions from four Brazilian states, with DPPH values ranging from 0.13 to 1.12 TEAC g -1 and FRAP values from 0.21 to 2.27 µmol TEAC g −1 , suggesting different sensitivities of the techniques, and a variability related to genotype and cultivation place. Ramírez-Aragón et al [44] reported differences ranging from 65 to 348 µmol Trolox g -1 dw in 14 chili pepper cultivars grown in Mexico. Martínez-Ispizua et al [28] found antioxidant activity ranging from 49.68 to 96.31 mg TE g −1 fw, noting variability from 6.12 to 77.84 mg TE g−1 fw at the green stage and from 49.68 to 96.31 mg TE g −1 fw at the red stage.…”

Chili Pepper as a Functional Food: Relevance to Lesotho

“…These peppers are closely related to bell peppers and tomatoes (Barboza et al, 2022). Chili peppers, which are indigenous to the Americans, are cultivated in many warm regions worldwide (Ramírez-Aragón et al, 2022). Several cultivars of the predominant chili pepper are derived from the asexual reproduction of Capsicum annuum, including cayenne, jalapeño, serrano, and Thai chili peppers (Barboza et al, 2022).…”

“…Chili peppers are primarily used as culinary condiments and can be consumed in fresh and dried forms. They are utilized in chili powder production and serve as flavoring agents in dishes such as soups, hot curry, and other piquant sauces (Ramírez-Aragón et al, 2022). Hot peppers derive their pungency from capsaicin, a compound known for its acrid fumes and burning taste (Yang et al, 2020).…”