Bioactive compounds and antioxidant activities of selected types of chilli peppers

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Bioactive compounds and antioxidant activities of selected types of chilli peppers

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Bioactive compounds and antioxidant activities of selected types of chilli peppers

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40403 - Agricultural biotechnology related ethics

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1212-1800

Svazek periodika

41

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

204-211

Kód UT WoS článku

001021632700001

EID výsledku v databázi Scopus

2-s2.0-85165320416