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Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes

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Abstract

Eight pepper genotypes (Capsicum sp., Capsicum annun L., C. chinense Jacq, and C. baccatum L. var. umbilicatum) were assayed for total phenolics, anthocyanins, carotenoids, vitamin C, and total antioxidant activity in order to determine their bioactive compound profile and to establish the correlations between these compounds and their antioxidant activity. The genotype IAN 186311 (C. chinense Jacq.) showed the highest total antioxidant activity and the highest concentrations of phenolic compounds. As for the content of carotenoids, the genotype with the highest concentration was IAN 186324 (Capsicum sp.), and the genotype IAN 186305 (C. baccatum L. var. umbilicatum) showed the highest content of vitamin C and anthocyanins. Terefore, it can be concluded that the Capsicum sp. genotypes analyzed demonstrated a rather high diversity of bioactive compounds that should be further explored given the benefits they can provide to consumer health.

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Authors and Affiliations

  1. Food Processing Laboratory, Embrapa Eastern Amazon Research Center, Trav. Dr. Enéas Pinheiro s/n, 66095-100, Belém, PA, Brazil

    Ana Vânia Carvalho & Rafaella de Andrade Mattietto

  2. Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Avenue, n. 9500, CP 15090, 91501-970, Porto Alegre, RS, Brazil

    Alessandro de Oliveira Rios & Karla Suzana Moresco

  3. Federal University of Pará, Rua Augusto Corrêa, n. 01, 66075-110, Belém, PA, Brazil

    Renan de Almeida Maciel & Thaise Cristine de Souza Oliveira

Authors
  1. Ana Vânia Carvalho
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  2. Rafaella de Andrade Mattietto
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  3. Alessandro de Oliveira Rios
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  4. Renan de Almeida Maciel
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  5. Karla Suzana Moresco
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  6. Thaise Cristine de Souza Oliveira
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Correspondence to Ana Vânia Carvalho.

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Carvalho, A.V., de Andrade Mattietto, R., de Oliveira Rios, A. et al. Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes. J Food Sci Technol 52, 7457–7464 (2015). https://doi.org/10.1007/s13197-015-1833-0

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  • DOI: https://doi.org/10.1007/s13197-015-1833-0

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