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KMID : 1011620180340040350
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 4 p.350 ~ p.357
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Carotenoids Analysis, Antioxidant Activity and Anti-Diabetic Effects of Purple, Brown and Ivory Colored Paprika (Capsicum annuum L.)
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Kim Ji-Sun
Park Jong-Tae
Kim Sun-A
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Abstract
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Purpose: This study examined the carotenoid contents, and measured the antioxidant and anti-diabetic effects of violet, brown, and ivory colored paprika (Capsicum annuum L.).
Methods: Two 2 types of purple paprika (Coletti and Marvras variety), ivory paprika (Bianca variety), and brown paprika (Brownie variety) were collected and compared with a red paprika (Scirocco variety). For carotenoids analysis, the paprika was extracted with an accelerated solvent extractor and each extract was saponified and analyzed by UPLC. The antioxidant effect was analyzed by DPPH and ABTS radical scavenging activities, and the anti-diabetic effect was evaluated by the α -glucosidase inhibitory activity.
Results: Brown paprika has the highest total carotenoids content (39.85±4.38 mg/100 g dw). In purple paprika, the Coletti variety showed a higher carotenoid content and DPPH and ABTS radical activities than the Marvras variety. The α-glucosidase inhibitory activities of all paprika were higher than acarbose as a positive control. Ivory paprika showed high antioxidant activity and an anti-diabetic effect.
Conclusion: Until now, red, orange, yellow, and green paprika are generally eaten all over the world. This study showed the potential value of various colored paprika, such as purple, brown, and ivory paprika. The unique and diverse colored paprika could be applied as a food ingredient and functional food material.
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KEYWORD
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purple paprika, ivory paprika, brown paprika, carotenoids, antioxidant activity
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