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Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)

Authors
Choi, Mun-HeeKim, Myung-HyunHan, Young-Sil
Issue Date
Feb-2023
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Keywords
Pepper; Color; Physicochemical property; Phytochemical; Antioxidant activity
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.32, no.2, pp 209 - 219
Pages
11
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
Volume
32
Number
2
Start Page
209
End Page
219
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152099
DOI
10.1007/s10068-022-01177-x
ISSN
1226-7708
2092-6456
Abstract
Peppers are spices consumed all around the world. This study evaluated the physicochemical properties and antioxidant activities of red, orange, yellow, green, and purple peppers. Total capsaicinoids showed the highest concentration in the green pepper (2416.50 mu g/g). Vitamin C showed similar concentrations in all peppers (28.90-30.95 mg/g), except for the purple pepper (25.59 mg/g). Chlorophyll was abundant in the green and the purple peppers (280.36 and 102.13 mg/100 g). Total carotenoid was abundant in the red and the orange peppers (237.04 and 276.94 mg/100 g). Total anthocyanin was detected only in the purple pepper (67.13 mg/100 g). Total flavonoid showed a high concentration in the green and the purple peppers (24.27 and 22.27 CAE mg/g). The yellow pepper showed the highest antioxidant activity according to total polyphenol, DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power assays. Therefore, peppers showed potential for the development of functional food materials.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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