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KMID : 1134820080370101357
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 10 p.1357 ~ p.1362
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Functional Activity of Water and Ethanol Extracts from Red Pepper (Capsicum annuum L.) Seeds
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Ku Kyung-Hyung
Choi Eun-Jeong
Park Wan-Soo
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Abstract
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This study was carried out to investigate the extract yield, total polyphenolic compounds content, electron donating activity (EDA) and nitrite scavenging activity (NSA) of various red pepper (Capsicum annuum L.) seeds. The water and ethanol extracts showed yields in the ranges of 11.30～18.93% and 3.00～5.25%, respectively. Ethanol extract yield was higher than water. In the total polyphenol content, water and ethanol extracts were in the range of 10.22±1.29～25.98±0.55 ㎎/ and 8.00±0.57～33.99±0.09 ㎎/g, respectively. Also, nitrite scavenging activities were 70.11±0.71～94.07±0.86% and 81.93±1.77～99.90±0.70% for water and ethanol extracts, respectively. In the electron donating activity, water extracts showed lower activity than ethanol extracts. The electron donating activity of water extracts was in the range of 0.04±0.07～14.31±0.06% while that of NSA of ethanol extracts was 35.48±0.23～73.83±0.04%.
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KEYWORD
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red pepper seed, total polyphenolic compound, nitrite scavenging activity
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