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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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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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Authors and Affiliations

  1. Department of Horticulture, College of Agriculture & Life Sciences, Kyungpook National University, Deagu, 702-701, Korea

    Lei Chen, Kang Mo Gu, Jung-Hyun Kim, Boram Choi & Young-Hwa Kang

  2. Youngyang Pepper Experiment Station, Agricultural Research and Extension Services, Youngyang, Gyeongbuk, 764-805, Korea

    Ji-Eun Hwang

  3. College of Pharmacy, Kyungpook National University, Deagu, 702-701, Korea

    Kyung-Sik Song

  4. College of Pharmacy, Inje University, Kimhae, Gyeongnam, 621-749, Korea

    Youmie Park

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  1. Lei Chen
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  2. Ji-Eun Hwang
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  3. Kang Mo Gu
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Correspondence to Young-Hwa Kang.

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Chen, L., Hwang, JE., Gu, K.M. et al. Comparative study of antioxidant effects of five Korean varieties red pepper (Capsicum annuum L) extracts from various parts including placenta, stalk, and pericarp. Food Sci Biotechnol 21, 715–721 (2012). https://doi.org/10.1007/s10068-012-0093-2

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  • DOI: https://doi.org/10.1007/s10068-012-0093-2

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