Comparison of Metabolite Levels and Antioxidant Activity Among Pepper Cultivars

Abstract

Red peppers (Capsicum spp.) are one of the most widely consumed vegetables in Korea; thus, improving the beneficial properties of peppers may have important public health implications. Peppers contain various active phenolic compounds, including capsaicinoids; therefore, developing cultivars with high levels of these and other functional compounds is of major interest. We analyzed and compared the physiological activities and functional compounds on 15 cultivars of red peppers, including 5 commonly consumed cultivars that were collected from markets in Korea, and 10 important breeding cultivars that were registered with the National Agrobiodiversity Center (RDA, Korea). Comparisons of polyphenol content showed that polyphenol levels were higher in the green stages of the 10 registered peppers than in the same stage of 'Noggwang Gochu' peppers collected from the market. Based on ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging activity, all stages of the 10 registered peppers had higher antioxidative activity than did the green and red stages of 'Noggwang Gochu.' Overall, 'Hongsinho Gochu' and 'House Put Gochu' had the highest antioxidant activity levels and the highest functional content among breeding cultivars. Among landraces, 'Jeonbuk Wanju' red peppers had both the highest functional ingredient levels and the highest antioxidant activity levels.

Effects of Immersing Treatment Period of CMV Resistant GM and non GM Pepper (Capsicum annuum L.) on Seed Germination

“…y Soaking began on 14 Nov. 2015, 1-m depth underwater in reservoir (7 × 7 m, depth 1.5 m).x Means separation with in columns by Duncan's multiple range test at p < 0.05. w Not measured.매운 고추'신강'은 앞선 두 실험에서처럼 침수 내성이 높아서인지 가장 긴 기간인 7 -8개월 간 물속에서 발아력을 유지하였 다. 이는 높은 매운맛이 수중생물의 피해를 줄이고 capsaicin, 항산화물질 등이 4품종 중에 가장 많아 수중내성을 증가시켰다 고 본다(Guil-Guerrero et al, 2006;Yi et al, 2019). 동계 수중 월동시험에서 역시 과일이 크고, 매운맛이 적은 '마니따'가 수 중 발아능 유지기간이 6 -7개월로 가장 짧았다.지금까지 토마토(Santos and Yamaguchi, 1979)나 파프리카(Marrush et al, 1998)에서 종자가 과실 내에서 발아하는 수발 아(vivipary) 현상은 보고된 바는 있으나 수중에 침수된 7개월 된 고추 종자가 수온이 20°C 이상이 되면 발아하는 현상을 본 연 구에서 처음 발견하였다(Fig.…”