Comparative study of antioxidant effects of five Korean varieties red pepper (Capsicum annuum L) extracts from various parts including placenta, stalk, and pericarp |
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Authors: | Lei Chen Ji-Eun Hwang Kang Mo Gu Jung-Hyun Kim Boram Choi Kyung-Sik Song Youmie Park Young-Hwa Kang |
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Affiliation: | 1. Department of Horticulture, College of Agriculture & Life Sciences, Kyungpook National University, Deagu, 702-701, Korea 2. Youngyang Pepper Experiment Station, Agricultural Research and Extension Services, Youngyang, Gyeongbuk, 764-805, Korea 3. College of Pharmacy, Kyungpook National University, Deagu, 702-701, Korea 4. College of Pharmacy, Inje University, Kimhae, Gyeongnam, 621-749, Korea
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Abstract: | Methanol extracts from the placenta, stalk, and pricarp of 5 Korean varieties red pepper (Capsicum annuum L) were obtained and antioxidant constituents including total phenol, total flavonoids, and capsaicin were analyzed. Antioxidant effects were determined by ABTS, DPPH, and nitric oxide (NO) free radicals scavenging activities and superoxide dismutase (SOD)-like activity. All the extracts showed strong antioxidant activities in various bioassays. Chromatic parameters (L*, a*, b*, C*, and Ho) were responsible for the antioxidant capacity of red pepper pericarp extracts. Generally, stalk been considered as disposable part, exhibited not only strong scavenging activities against free radicals, but also high content of total phenols, total flavonoids, and capsaicin. In addition, positive correlations were also observed between antioxidant activities and constituents of phenolics, flavonoids, and capsaicin. It was concluded that red pepper, including stalk, can be functional food materials to enhance human health. |
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