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KMID : 1134820200490020141
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 2 p.141 ~ p.148
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Bioactive Nutritional Compounds and Antioxidant Activity of Green Peppers Consumed in Korea
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Kim Na-Eun
Seo Dong-Yeon
Cheon Won-Young
Choi Young-Min
Lee Jun-Soo
Kim Young-Hwa
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Abstract
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This study examined the contents of bioactive nutritional compounds and the antioxidant capacity of green peppers consumed in Korea. The five varieties of Korean green peppers (Asak pepper, Cheongyang pepper, Dangjo pepper, Gaji pepper, and Peopekto pepper) were used. The highest contents of vitamin B1 and B2 in Cheongyang pepper were 0.156±0.004 mg/100 g and 0.125±0.003 mg/100 g, respectively. The highest contents of niacin and vitamin C in Peopekto pepper were 0.246±0.022 mg/100 g and 63.339±0.456 mg/100 g, respectively. The total polyphenols and anthocyanin were observed in Gaji pepper (7.480±0.870 mg of gallic acid equivalents/g of residue and 14.010±1.369 μg/100 g, respectively). The contents of total flavonoids and capsaicinoids in Cheongyang pepper were 3.323±0.101 mg of catechin equivalent/g of residue and 15.792±0.203 mg/100 g, respectively. The antioxidant activities were evaluated by examining the free radical scavenging ability and reducing power. The highest radical scavenging activities of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and α,α-diphenyl-β-picrylhydrazyl free radical in Gaji pepper were 84.18% and 73.28%, respectively. In addition, the highest reducing power was observed in Gaji pepper (74.985±2.105 mg/g residue). These results suggest that green peppers are potential nutritional and antioxidant sources.
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KEYWORD
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green peppers, water soluble vitamins, capsaicinoids, anthocyanin, antioxidant activity
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