Determination of bioactive components in selected varieties of pepper (Capsicum L.)

Abstract

The objective of this paper was to examine the total polyphenols, vitamin C and capsaicin contents of pepper (varieties: Garam F1, Alma, Poseidon, Promontor, Slovakia, Claudius, Bhut Jolokia, Serrano, and Candlelight) and their correlation with the antioxidant activity by using the high performance liquid chromatography and Folin-Ciocalteu method. The limit of detection for capsaicin was 0.09 µg.g −1 .Vitamin C and capsaicin ranged from 95.76 to 2,139 and from 44.40 to 2,224 μg.g −1 dry matter (DM), respectively. The determined total polyphenol content (TPC) ranged from 4,230 to 9,939 mg GAE.kg −1 DM and the values of antioxidant activity (AA) determined by using DPPH •, FRAP and ABTS • + methods were in range 19. 48-91.81, 19.08-61.46 and 15.72-65.70 μmol TE.g −1 DM, respectively. Based on the statistical evaluation, there was a high correlation between vitamin C content and antioxidant activity of peppers. The obtained results suggest that due to the composition of bioactive compounds, especially antioxidants, the consumption of pepper fruits is an ideal choice for the prevention of the cell damage.

Bioactive compounds and antioxidant activities of selected types of chilli peppers

“…A recent study has also Table 4. Total carotenoids (CC) in the extracts and fruits of pepper (P < 0.001) https://doi.org/10.17221/45/2023-CJFS shown a high correlation between vitamin C content, capsaicinoid and the antioxidant activity of pepper fruits (Lidiková et al 2021). The capsaicinoid contents in the peppers we tested varied greatly, and the extracts of the eight peppers had high antioxidant activities.…”

High performance liquid chromatography (HPLC) based genetic diversity profiling of chilli germplasm for fruit pungency and phytochemical contents

“…The column [Agilent 5HC-C18 (2) 250 × 4.6 mm] temperature was maintained at 25 °C. Ascorbic acid was identified by comparing the retention time of the sample peak with that of the ascorbic standard at 280 nm [ 23 ]. The concentration of standard used ranged from 1 to 6 mg/g.…”

“…The supernatant wase filtrated through a 0.2 μm Millipore membrane filter. Then 1-3 ml was collected in a vial for injection into HPLC Agilent (Series 1200) equipped with auto sampler injector, solvent degasser, Ascorbic acid was identified by comparing the retention time of the sample peak with that of the ascorbic standard at 280 nm [23]. The concentration of standard used ranged from 1 to 6 mg/g.…”

Recent advances in analysis of capsaicin and its effects on metabolic pathways by mass spectrometry

“…Capsaicin and its related compounds, such as dihydrocapsaicin and Capsicum carboxamide, are predominantly found in Capsicum. These capsaicinoids are widely distributed in the fruits and seeds of Capsicum and are responsible for the characteristic pungent flavor of this plant (3). The investigation of capsaicin metabolism has attracted considerable attention due to its potential effect on various physiological functions.…”