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KMID : 0380620140460040395
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.395 ~ p.403
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Comparative Studies on Phytochemicals and Bioactive Activities in 24 New Varieties of Red Pepper
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Huang Ying
So Yun-Ji
Hwang Jeong-Rok
Yoo Kyoung-Mi
Lee Ki-Won
Lee Yong-Jik
Hwang In-Kyeong
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Abstract
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This study aimed to investigate the activities of phytochemical and bioactive components from 24 new varieties of red pepper obtained by crossbreeding different Korean red pepper lines. The ASTA (American Spice Trade Association) color values ranged from 116.69 to 249.83 and the total carotenoid content ranged from 3.19 to 6.11 mg/g dried red pepper. The free sugar content ranged from 43.41 to 199.54 mg/g, and the fructose content was found to be higher than the glucose content. The ascorbic acid, total polyphenol, and flavonoid contents were found to be 8.08-11.53 mg/g, 7.93- 14.26 mg gallic acid/g, and 4.24-10.07 mg quercetin/g dried pepper, respectively. Overall, the total polyphenol contents of the new varieties were found to be higher than the average content of Korean red peppers. The total capsaicinoid content in the new varieties varied widely from 0.42 to 237.87 mg/100 g dried pepper. The pepper-methanol extract antioxidant activities of ‘variety 2, 4, 8, 9’ were higher than others. A high correlation was observed between the antioxidant activities and the polyphenol contents (r=0.804, r=0.701).
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KEYWORD
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phytochemical, bioactive components, new varieties of red pepper, antioxidant activity
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