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

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 µg/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.

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtained in this way contain more bioactive compounds, such as carotenoids and polyphenols. The aim of this study was to measure and identify carotenoids and polyphenols in different paprika samples (sweet, hot, smoked, and chili) obtained by organic and conventional production. Quantitative and qualitative carotenoid and polyphenols analysis showed that the experimental samples contained different concentrations of these compounds.

In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars

This study was performed to investigate the correlation between anti-oxidant and anti-inflammatory activities in ripe and unripe fruits of three peach cultivars: Miwhang (MH), Kanoiwa hakuto (KH) and Cheonhong (CH). The unripe fruits had higher levels of total phenols and flavonoids contents than those in the ripe fruits of all the three cultivars. The unripe fruits of CH showed the highest levels of total phenols, flavonoids and antioxidant activities among the fruit samples analyzed. Nitric oxide inhibition values in RAW 264.7 cells for the unripe fruits of MH and KH were 30 and 29%, respectively. However, the inhibition was not observed in unripe CH and the ripe fruits of either cultivar. Total phenols and flavonoids contents showed high linear correlations with the anti-oxidant activities whereas the anti-inflammatory activity had low linear correlations with them.