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KMID : 1011620200360050446
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 5 p.446 ~ p.454
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Analysis of Carotenoids and Chlorophylls and α-Glucosidase Inhibitory Activity of Green Peppers (Capsicum annuum L., var. Dang-jo and Mi-in)
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Kye You-Bin
Kim Jae-Cheol
Hwang Keum-Taek
An Chul-Geon
Kim Sun-A
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Abstract
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Purpose: The objectives of this study were to determine carotenoids, chlorophylls, capsaicinoids, capsinoids, tocopherols, polyphenols, flavonoids, free sugars, and organic acids in fresh green peppers (Dang-jo pepper (DJP) and Mi-in pepper (MIP)) and to evaluate their antioxidant activities and α-glucosidase inhibitory activity.
Methods: Eleven kinds of carotenoids and other compounds in green peppers were analyzed by UPLC and HPLC, respectively. Antioxidant activities of green peppers were measured by DPPH and ABTS radical scavenging activities, and antidiabetic activity was measured by α-glucosidase inhibitory activity.
Results: Seven kinds of carotenoids were detected, and lutein was 13 times more in DJP (26.2±3.6 mg/100 g db) than in MIP (1.97±0.25 mg/100 g db). In contrast, chlorophyll a and b were higher in MIP (217±4 and 64.9±1.3 mg/100 g db, respectively) than in DJP (9.70±0.09 and 2.10±0.07 mg/100 g db, respectively). Capsaicin was detected in small amounts in both green peppers. Dihydrocapsiate was detected only in DJP. α -Tocopherol was the most abundant among tocopherols in green peppers. DJP contained more sucrose and organic acids than MIP. DJP had higher antioxidant activities and lower α-glucosidase inhibitory activity than MIP.
Conclusion: DJP and MIP showed great nutritional and functional values including an abundance of phytochemicals with health benefits in a diet.
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KEYWORD
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green pepper, carotenoid, chlorophyll, antioxidant activity, α-glucosidase inhibitory activity
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