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Antioxidant Activities of Different Colored Sweet Bell Peppers (Capsicum annuum L.)

Authors

  • T. Sun,

    1. Authors Sun, Xu, Wu, Janes, and Prinyawiwatkul are with the Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author No is with the Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang, South Korea. Direct inquiries to author Xu (E-mail: zxu@agctr.lsu.edu).
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  • Z. Xu,

    1. Authors Sun, Xu, Wu, Janes, and Prinyawiwatkul are with the Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author No is with the Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang, South Korea. Direct inquiries to author Xu (E-mail: zxu@agctr.lsu.edu).
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  • C.-T. Wu,

    1. Authors Sun, Xu, Wu, Janes, and Prinyawiwatkul are with the Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author No is with the Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang, South Korea. Direct inquiries to author Xu (E-mail: zxu@agctr.lsu.edu).
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  • M. Janes,

    1. Authors Sun, Xu, Wu, Janes, and Prinyawiwatkul are with the Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author No is with the Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang, South Korea. Direct inquiries to author Xu (E-mail: zxu@agctr.lsu.edu).
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  • W. Prinyawiwatkul,

    1. Authors Sun, Xu, Wu, Janes, and Prinyawiwatkul are with the Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author No is with the Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang, South Korea. Direct inquiries to author Xu (E-mail: zxu@agctr.lsu.edu).
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  • H. K. No

    1. Authors Sun, Xu, Wu, Janes, and Prinyawiwatkul are with the Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author No is with the Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang, South Korea. Direct inquiries to author Xu (E-mail: zxu@agctr.lsu.edu).
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Abstract

ABSTRACT:  Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell peppers (Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red peppers determined by the Folin-Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 μmol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored peppers, red pepper contained a higher level of β-carotene (5.4 μg/g), capsanthin (8.0 μg/g), quercetin (34.0 μg/g), and luteolin (11.0 μg/g). The yellow pepper had the lowest β-carotene content (0.2 μg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 μg/g). The free radical scavenging abilities of peppers determined by the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 μmol Trolox equivalent/g) but not significantly different from the other 3 peppers. All 4 colored peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 peppers.

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