An Antioxidant of Dried Chili Pepper Maintained Its Activity through Postharvest Ripening for 18 Months | Zendy

Yusuke OGISO | Zendy; Ritsuko HosodaYabe | Zendy; Yoshiyuki Kawamoto | Zendy; Toshiaki KAWAMOTO | Zendy; Koji Kato | Zendy; Tomio Yabe | Zendy

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An Antioxidant of Dried Chili Pepper Maintained Its Activity through Postharvest Ripening for 18 Months

Author(s) -

Yusuke OGISO,

Ritsuko HosodaYabe,

Yoshiyuki Kawamoto,

Toshiaki KAWAMOTO,

Koji Kato,

Tomio Yabe

Publication year - 2008

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.80464

Subject(s) - postharvest , ripening , antioxidant , dpph , chemistry , pepper , food science , size exclusion chromatography , high performance liquid chromatography , chromatography , botany , biochemistry , biology , enzyme

The antioxidant properties of hot-water extracts from a dried chili pepper were maintained through the postharvest ripening process at 10 degrees C for 18 months. In order to isolate the antioxidant from the ripe pepper, we fractionated hot-water extracts by size-exclusion gel chromatography. A certain fraction showed antioxidative activity via the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity assay. Structural analysis by reversed-phase high performance liquid chromatography (HPLC), LC-MS, and nuclear magnetic resonance (NMR) revealed that the antioxidant was a known compound, p-coumaryl alcohol. This study indicates that an effective antioxidant in chili pepper sustains its antioxidative effects during the postharvest ripening process.

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