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KMID : 1134820160450050765
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 5 p.765 ~ p.770
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Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities
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Byun Eui-Baek
Park Yoo-Young
Ahn Dong-Hyun
Yoo Yung-Choon
Park Chul-Hwan
Park Won-Jeong
Jang Beom-Su
Byun Eui-Hong
Sung Nak-Yun
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Abstract
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This study compared the extracts of three varieties of red peppers in terms of their total polyphenol and flavonoid contents as well as antioxidant activities. In this study, two edible red peppers (Capsicum annuum var. angulosum and Capsicum annuum L.) and one flowering grass red pepper (Capsicum annuum var. abbreviatum), were individually extracted by using ethanol. Among three varieties of red peppers, the highest levels of total polyphenols and total flavonoids were observed in Capsicum annuum var. abbreviatum extract. Similarly, antioxidant activities resulted in α,α-diphenyl-picrylhydrazyl, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, and reducing power significantly increased in extract of Capsicum annuum var. abbreviatum. Therefore, our results strongly suggest that Capsicum annuum var. abbreviatum can be used as a new natural antioxidant source.
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KEYWORD
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Capsicum annuum var. abbreviatum, total polyphenol, total flavonoid, radical scavenging activities, reducing power
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