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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity
Author(s) -
Bogusz Stanislau,
Libardi Silvia H,
Dias Fernanda FG,
Coutinho Janclei P,
Bochi Vivian C,
Rodrigues Daniele,
Melo Arlete MT,
Godoy Helena T
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8459
Subject(s) - pepper , capsicum chinense , capsaicin , pungency , antioxidant , ripening , chemistry , food science , horticulture , botany , biology , biochemistry , receptor
Abstract BACKGROUND Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. RESULTS Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens , C. chinense and C. baccatum var. pendulum , in two different harvest years and at two ripening stages. The bioactive compound content was dependent on harvest year, and changes in the concentration profiles were found for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g −1 fresh pepper), and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g −1 fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound content (2.46 mg g −1 fresh pepper). The total phenolic compound content was directly related to antioxidant activity. CONCLUSION Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry