Bioactive characteristics and antioxidant activities of nine peppers

Abstract

A B S T R A C TThe contents of bioactive compounds (Vitamin C (Vc), carotenoids, total phenolics, phenolic profiles and capsaicinoids) and antioxidant activities (reducing power, DPPHÅ-scavenging activity and lipid peroxidation inhibition ability) of nine peppers from Yunnan province China, belonging to seven cultivars, were determined. Red and green Point pepper/Long-point pepper were from the same cultivars at different maturity stages. Results showed that all fresh pepper samples were rich in Vc, carotenoids, and total phenolics.Vc contents varied mainly depending on the pepper cultivars, except for the ripened stages.The phenolic content in red Fructus Capsici (Capsium frutescens L.) was significantly higher than that of others (Capsium annuum L.) (p < 0.05). Seven phenolics were identified in four pepper samples, while six phenolics were detected in other samples. The capsaicinoid contents of nine peppers showed a large variability, and the content in red Fructus Capsici was significantly higher than that of others (p < 0.05). The extracts of nine peppers showed high reducing power, DPPHÅ-scavenging activity, and lipid peroxidation inhibition ability, and the activities of Fructus Capsici were significantly stronger than those of others (p < 0.05).Furthermore, antioxidant activities of nine peppers correlated well with their total phenolic contents.

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

“…Pepper has a high nutritive value and has long been recognized as an excellent source of vitamin C, carotenoids, phenolic compounds and other phytochemicals that are powerful antioxidants that destroy free radicals (Asnin and Park 2015;Kothari et al 2010). The levels of these compounds in pepper depend on many factors, including cultivar, maturity, growing conditions, and climate (Menichini et al 2009;Zhuang et al 2012). Numerous studies have examined peppers mainly to evaluate the chemical composition and/or antioxidant activities of the various cultivars (Deepa et al 2006;Zhuang et al 2012) and the effects of drying and cooking methods on their physicochemical properties (Hwang et al 2012;Scala and Crapiste 2008;Vega-Gálvez et al 2009;Yaldiz et al 2010).…”

Comparative Evaluation of the Phytochemical Constituents and the Antioxidant Activities of Five Moroccan Pepper Varieties (Capsicum Annuum L.)

“…Earlier, Lee et al 3 reported that phenolic compounds correlated well (r 2 =0.86) with antioxidant activity. Zhuang et al 22 found a correlation between the antioxidant activity and the total phenols in bell pepper varieties. Similary, Medina-Juárez et al 38 reported a close correlation between total phenols and antioxidant activity in bells peppers harvested in Zamora, Sonora, México (r = 0.91).…”

“…Zhuang et al 22 reported that the ascorbic acid content of peppers is mainly dependent on the cultivars. Peppers are considered an important source of ascorbic acid (170-280 mg/100 g FW); therefore, they have been attributed health benefits 23 .…”

Cambios en la vitamina c y el color durante la cocción del pimentón verde (Capsicum Annuum L)

“…El pimentón (Capsicum annuum L.) es un importante cultivo agrícola en todo el mundo, no solo por ser una especie que imparte sabor, aroma, y color a los alimentos sino también por ser una fuente importante de antioxidante como el ácido ascórbico, compuestos fenólicos, flavonoides y carotenoides (Ghasemnezhad et al, 2011, Zhuang et al, 2012. Agroindustrialmente, el pimentón se utiliza para producir productos deshidratados como la paprika, los pimientos en vinagre y en rodajas o en cubitos congelados para utilizar en pizzas o en la extracción de oleorresinas.…”