Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

Abstract

There are compelling evidences that oxidative stress plays important role in age‐related neurodegenerative diseases and natural food‐derived dietary antioxidants appear to be the first line of defence to take care of the oxidative stress. The analysis results of this study showed that Cili Burung of the hot pepper landraces contained the highest amount of TPC (1.00 mg/g DW), TFC (0.17 mg/g DW), capsaicinoids (0.05 mg/g), and the highest FRAP activity (439 mg/g DW). However, DPPH assay revealed the highest DPPH scavenging activity (IC50 = 250 μg/ml) in Halia Bara rhizome. Rhizomes of both landraces of ginger showed a significant amount of capsaicinoids. Hot pepper Cili Ungu (5.50 g/kg) and sweet pepper Cili Kulai had the highest P contents (~5.5 g/kg). Halia Bentong ginger rhizome had the highest content of K (33.84 g/kg); however, Halia Bentong ginger roots had remarkably greater contents of Ca (10.96 g/kg). Ginger rhizomes and roots had greater contents of micro minerals compared to hot and sweet chili peppers. Ginger roots contained good amounts of bioactive compounds and mineral nutrients indicating its commercial value. Practical applications The findings of the research are truly very informative and potential for a greater health benefits of all types of health conscious generation of all ages. Depending on the greater contents of the measured bioactive compounds (total phenolics, flavonoids, capsaicinoids, and mineral nutrients) in Chili Burung from among the hot peppers and Cili Solok from among the sweet peppers and both ginger landraces may thus be suitable for commercial production and can serve as potential parents in breeding programs for enhanced phytonutrients constituents, or for use in related research. The presence of high phenolic and flavonoid contents in Chili Burung and gingers indicated their potentiality in pharmaceutical and ethnomedicinal uses. A good amount of bioactive compounds in ginger roots indicated its commercial value. And this is the first research reported on capsaicin in ginger; however, our findings do not preclude chemo‐profiling of capsaicinoids in ginger rhizomes for its inevitability.

Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces

“…Carotene concentration was around 4.2-fold higher in red than in green fruits in most landraces, but this behavior rose between 7.36- and 11.51-fold in three of the 18 landraces (P-39, P-49, P-50). This finding in mature fruits has been reported by several authors in mature fruit, specifically commercialized paprika, and sweet and hot chili peppers [ 32 , 33 , 49 , 50 ] and is related to not only the increment in the number of total carotenoids, but also to the change in the pigment profile [ 4 , 34 ]. During pepper ripening, chloroplast pigments (chlorophylls and carotenoids like lutein and neoxanthin) disappear, while carotenoid chromoplast pigments (β-carotene and xanthophylls like capsanthin) are synthesized [ 34 , 51 , 52 , 53 ].…”

Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study

“…In addition, Martí et al [46] did not find significant changes in the total antioxidant activity between green and red peppers of different cultivars. It should be noted that DPPH and ABTS •+ radical scavenging activity as well as the ferric reducing antioxidant power assay (FRAP) are greatly cultivar-dependent [21,27,43,47,48], which can partially explain the different trends found in the present study as well as in the literature. Concerning the agronomic production system effect on the radical scavenging activity, conventional peppers showed the highest TPC and TEAC but lower DPPH and ABTS •+ activities, compared to organic peppers. )…”

Anti‐inflammatory activity of ginger modulates macrophage activation against the inflammatory pathway of monosodium glutamate

“…(2019) found that normal hepatic parenchyma was present in the liver of rats treated with 1 ml of 24 mg/ml of aqueous ginger extract for 3 months. Ginger is considered to be a valuable source of antioxidants and to provide the daily diet with macromineral and micromineral nutrients to improve health (Alam et al., 2020).…”