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KMID : 0380620110430050564
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.564 ~ p.569
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Comparison of Phytochemical and Antioxidant Activities in Different Color Stages and Varieties of Paprika Harvested in Korea
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Kim Ji-Sun
Ahn Ji-yun
Ha Tae-Youl
Rhee Han-Cheol
Kim Sun-A
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Abstract
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This study qualitatively and quantitatively analyzed various carotenoids, L- ascorbic acid, and tocopherol and their anti-oxidant properties from four varieties (Special, Chelsea, Cupra, and Fiesta) and three different color stages [green (GP), yellow (YP) and red (RP)] of paprika harvested in Korea. Seven carotenoids were identified, mainly lutein in GP (Special: 4.65±0.84 mg/kg fresh weight (fw)) and YP (Fiesta: 5.19±0.05 mg/kg fw), and capsorubin (3.16±0.35 mg/kg fw) and capsanthin (53.70±6.23 mg/kg fw) in Special of RP. RP was the highest in total carotenoids, L-ascorbic acid, and α-tocopherol contents, while GP was the highest in γ-tocopherol content. RP showed the strongest antioxidant activity (IC50=62.40±0.03 μg/mL in an ABTS assay and 182.77±31.74 μg/mL in a DPPH assay). Paprika in different color stages has many phytochemicals even though they have different kinds of carotenoids. Therefore, dietary intake of paprika may be helpful for improving human health.
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KEYWORD
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paprika, carotenoids, L-ascorbic acid, tocopherol, antioxidative activity
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