Skip to main navigation menu Skip to main content Skip to site footer

Vol. 18 No. 1 (2019)

Articles

PHENOLIC, CAROTENOID, ASCORBIC ACID CONTENTS AND THEIR ANTIOXIDANT ACTIVITIES IN BELL PEPPER

DOI: https://doi.org/10.24326/asphc.2019.1.2
Submitted: February 19, 2019
Published: 2019-02-19

Abstract

Essential nutritional components are quantified in the study in addition to major antioxidants, carotenoids, phenols and flavonoids. Their antioxidant activities were also analyzed using DPPH, ABTS and hydrogen peroxide radical scavenging activities and by determining their iron reducing power. Results indicated that the highest quantity of nutritional and antioxidant components was obtained in red variety (4.63 mg/g ascorbic acid, 10.32 mg/g total carotenoid content, 61.50 mg/g total flavonoid content, 310.27 mg/g total phenolic content) followed by orange, yellow and green varieties. Similar trend was observed while analyzing their antiox-idant activities by different methods. In studying correlation between components and antioxidant activity, a strong correlation was obtained for ABTS radical scavenging activity with total phenolic content (R2 = 0.722) and total carotenoid contents (R2 = 0.709), while moderate correlation was observed for ABTS radical scavenging activity with total flavonoid contents (R2 = 0.517) and ascorbic acid (R2 = 0.673).

References

  1. Adedayo, B., Oboh, G., Akindahunsi, A. (2010). Change in the total phenol content and antioxidant properties of pepperfruit (Dennettia tripetala) with ripening. Afr. J. Food Sci., 4, 403−409.
  2. Ademoyegun, O., Fariyike, T., Aminu-Taiwo, R. (2011). Effects of poultry droppings on the biologically active compounds in Capsicum annum L.(var. Nsukka yellow). Agric. Biol. J. N. Am., 2, 665–672.
  3. Aguilar-Meléndez, A., Morrell, P.L., Roose, M.L., Kim, S.-C. (2009). Genetic diversity and structure in semiwild and domesticated chiles (Capsicum annuum; Solanaceae) from Mexico. Am. J. Bot., 96, 1190–1202.
  4. Alós, E., Rodrigo, M.J., Zacarías, L. (2013). Transcriptomic analysis of genes involved in the biosynthesis, recycling and degradation of L-ascorbic acid in pepper fruits (Capsicum annuum L.). Plant Sci., 207, 2–11.
  5. AOAC (1990). Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Arlington.
  6. Bae, H., Jayaprakasha, G., Jifon, J., Patil, B.S. (2012). Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars. Food Chem., 134, 1912–1918.
  7. Britton, G., Liaaen-Jensen, S., Pfander, H. (2009). Carotenoids. Volume 5: Nutrition and health. Springer Science & Business Media, Basel.
  8. Campos, M.R.S., Gómez, K.R., Ordoñez, Y.M., Ancona, D.B. (2013). Polyphenols, ascorbic acid and carotenoids contents and antioxidant properties of habanero pepper (Capsicum chinense) Fruit. Food Nutr. Sci., 4, 47.
  9. Ha, S.-H., Kim, J.-B., Park, J.-S., Lee, S.-W., Cho, K.-J. (2007). A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper. J. Exp. Bot., 58, 3135–3144.
  10. Hervert-Hernández, D., García, O.P., Rosado, J.L., Goñi, I. (2011). The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety. Food Res. Int., 44, 1182–1189.
  11. Kim, J.S., Ahn, J., Lee, S.J., Moon, B., Ha, T.Y., Kim, S. (2011). Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum annuum L., var. Special) cultivated in Korea. J. Food Sci., 76, C193–C198.
  12. Lee, J.J., Crosby, K.M., Pike, L.M., Yoo, K.S., Leskovar, D.I. (2005). Impact of genetic and environmental variation on development of flavonoids and carotenoids in pepper (Capsicum spp.). Sci. Hortic., 106, 341–352.
  13. Lee, Y., Howard, L., Villalon, B. (1995). Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J. Food Sci., 60, 473–476.
  14. Loizzo, M.R., Pugliese, A., Bonesi, M., De Luca, D., O’Brien, N., Menichini, F., Tundis, R. (2013). Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars. Food Chem. Toxicol., 53, 392–401.
  15. Maoka, T., Mochida, K., Kozuka, M., Ito, Y., Fujiwara, Y., Hashimoto, K., Enjo, F., Ogata, M., Nobukuni, Y., Tokuda, H. (2001). Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L. Cancer Lett., 172, 103–109.
  16. Oboh, G., Puntel, R., Rocha, J. (2007). Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe 2+-induced lipid peroxidation in brain – in vitro. Food Chem., 102, 178–185.
  17. Shotorbani, N.Y., Jamei, R., Heidari, R. (2013). Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment. Avicenna J. Phytomed., 3, 25–30.
  18. Sun, T., Xu, Z., Wu, C.T., Janes, M., Prinyawiwatkul, W., No, H. (2007). Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.). J. Food Sci., 72, S98–S102.
  19. Toh, P.Y., Leong, F.S., Chang, S.K., Khoo, H.E., Yim, H.S. (2016). Optimization of extraction parameters on the antioxidant properties of banana waste. Acta Sci. Pol. Technol. Aliment., 15(1), 65–78.
  20. Tundis, R., Menichini, F., Bonesi, M., Conforti, F., Statti, G., Menichini, F., Loizzo, M.R. (2013). Antioxidant and hypoglycaemic activities and their relationship to phytochemicals in Capsicum annuum cultivars during fruit development. LWT-Food Sci. Technol., 53, 370–377.
  21. Zhang, D., Hamauzu, Y. (2003). Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers. J. Food Agric. Environ, 1, 22–27.

Downloads

Download data is not yet available.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.