Bioactive characteristics and antioxidant activities of nine peppers

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• 作者：Yongliang Zhuang ; ^{kmylzhuang@yahoo.com.cn} ; Long Chen ; Liping Sun ; Jianxin Cao
• 关键词：Pepper ; Bioactive characteristics ; Antioxidant activities ; Capsaicinoids ; Carotenoids
• 刊名：Journal of Functional Foods
• 出版年：2012
• 出版时间：January, 2012
• 年：2012
• 卷：4
• 期：1
• 页码：331-338
• 全文大小：253 K

文摘

The contents of bioactive compounds (Vitamin C (Vc), carotenoids, total phenolics, phenolic profiles and capsaicinoids) and antioxidant activities (reducing power, DPPH-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, DPPH-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.