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Antioxidant Capacity of Capsicum chinense Genotypes

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Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 12)

Abstract

The fruits of seven Capsicum chinense Jacq. genotypes grown in Yucatan, Mexico, were studied to determine their phenolic compounds, carotenoids, and ascorbic acid contents, as well as their free radical scavenging (ABTS assay) and antioxidant activities (ß-carotene/linoleic acid assay). Phenolics, carotenoids, and ascorbic acid contents varied between genotypes. ABTS radical scavenging activity was highest in a yellow genotype, and antioxidant activity was most stable in a red genotype. Fruits from all seven studied genotypes are good antioxidant sources. Many of these benefits originate in peppers’ wide array of phytochemicals and high contents of vitamin C and carotenoids, which are vital nutritional antioxidants in the human diet.

Keywords

  • Capsicum chinense genotype
  • Phenolic compounds
  • Ascorbic acid
  • ABTS
  • Antioxidant activity

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  • DOI: 10.1007/978-1-4899-7662-8_17
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Correspondence to David Abram Betancur-Ancona .

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Ramírez-Gómez, K., Moguel-Ordoñez, Y., Segura-Campos, M.R., Ruiz-Ruiz, J.C., Chel-Guerrero, L.A., Betancur-Ancona, D.A. (2016). Antioxidant Capacity of Capsicum chinense Genotypes. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_17

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