Bioactive compounds and antioxidant activities of selected types of chilli peppers

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A96080" target="_blank" >RIV/60460709:41210/23:96080 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.17221/45/2023-CJFS" target="_blank" >https://doi.org/10.17221/45/2023-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/45/2023-CJFS" target="_blank" >10.17221/45/2023-CJFS</a>

Result language

angličtina

Original language name

Bioactive compounds and antioxidant activities of selected types of chilli peppers

Original language description

Chilli peppers (Capsicum spp.) are important plants usually consumed as food or used as a spice or medicine. They contain a wide range of phytochemicals such as capsaicinoids, polyphenols (PPH), carotenoids (CC) and vitamins. This study aimed to quantify the contents of capsaicin, dihydrocapsaicin, total PPH, phenolic acids (PHA) and total CC, and the antioxidant activities of the chilli peppers Trinidad Moruga Scorpion, Bhut Jolokia, Habanero Red, Habanero Maya Red, Habanero Red Savina, Jamaica Rosso, Serrano, and Jalapeno. High-performance liquid chromatography was used to quantify the contents of the bioactive compounds. The capsaicin contents in the peppers ranged from 2.1 to 124.2 mg·g–1, the dihydrocapsaicin content ranged from 5.1 to 151.3 mg·g–1, the total PPH content ranged from 3.53 to 25.9 mg GAE·g–1, and the total CC content ranged from 114.7 to 1 390.8 µg·g–1. The chlorogenic acid content was highest in Habanero Red (82.6 µg·g–1). The 1,1-diphenyl-2-picrylhydrazyl test of free-radical scavenging activity indicated that the ethanolic extract of the Trinidad Moruga Scorpion pepper had the highest antioxidant activity correlated with the contents of phenolic substances.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40403 - Agricultural biotechnology related ethics

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1212-1800

Volume of the periodical

41

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

204-211

UT code for WoS article

001021632700001

EID of the result in the Scopus database

2-s2.0-85165320416