Characterization of Bioactive Compounds and Antioxidant Activity among Genetically Different Genotypes of Chilli (Capsicum annum L.)
International Journal of Plant & Soil Science,
Page 384-393
DOI:
10.9734/ijpss/2022/v34i2031166
Abstract
This study evaluated the antioxidant power, flavonoids and the total phenolic contents of forty-five genotypes of chilli. The antioxidant activities were tested forextraction scavenging using diphenyl-2-picrylhydrazyl (DPPH), azinobisethylbenzothiazoline-6-sulphonic acid (ABTS), assay of ferric reducing antioxidant power (FRAP), and determining total phenolics (TP) and total flavonoids (TF) contents. There were a significant difference in the total phenolic content (17.38–131.5mg GAE/g dry weight), total flavonoid (14.07–56.15 mg quercetin/g dry weight), DPPH (0.55–5.60 mM AAE/g dry weight), ABTS (16.03– 38.12 mM AAE/g dry weight) and FRAP (0.80– 6.40 mM GAE/dry weight). Three genotypes viz. IC-561635, CITH-HP-22 and IC-561731 exhibited highest values for all the assays. Significant correlation coefficients were identified between TP–TF (r = 0.93) DPPH-ABTS (r= 0.71), ABTS-TP (r=0.81) and FRAP-TF (r=0.89). Hierarchical cluster analysis grouped the studied genotypes into seven clusters. The identified genotypes of chilli are powerful sources of natural antioxidants that slow down the oxidation processes in the body by protecting them from the active oxygen species.
Keywords:
- Chilli
- genotypes
- antioxidant
- reactive oxygen species
- agro-ecological regions
How to Cite
References
Lindgren E, Harris F, Dangour A D, Gasparatos A, Hiramatsu M, Javadi, et al. Sustainable food systems— A health perspective. Sustainability Science. 2018;13(6):1505–1517.
Nawaz Ahmad, Ajaz Ahmed Mailk, K Hussain, Geetika Malik, Sajad Ahmed Wani, Asif Mohi-ud-din Rather, et al. Nutraceutical and bioactive healthy compounds in vegetable crops. International Journal of Chemical Studies. 2020;8(4):3078-3086.
Mrityunjaya M, Pavithra V, Neelam R, Janhavi P, Halami PM, Ravindra PV. Immune-boosting, antioxidant and anti-inflammatory food supplements targeting pathogenesis of COVID-19. Frontiers in immunology. 2020;(11):570122.
Castro-Concha, Lizbeth A. Antioxidant capacity and total phenolic content in fruit tissues from accessions of Capsicum chinense Jacq. (Habanero pepper) at different stages of ripening. The Scientific World Journal. 2014;809073.
Spiller F, Alves MK, Vieria S, Carvalho TA, Leita CE, Lunardelli A. Anti-inflammatory effects of red pepper (Capsicum baccatum) on carrageenan and antigen-induced inflammation. J. Pharm. Pharmacol. 2008;60:473–478.
Alvarez-Parrilla E, De La Rosa L A, Amarowicz R, Shahidi F. Antioxidant activity of fresh and processed Jalapeno and Serrano peppers. J. Agric. Food Chem. 2011;59:163–173
Osuna-García JA, Wall MW, Waddell CA. Endogenous levels of tocopherols and ascorbic acid during fruits ripening of New Mexican-type Chilli (Capsicum annuum L.) cultivars. Journal of Agricultural and Food Chemistry. 1998;46(12):5093-5096.
Marin A, Ferreres F, Tomás FA, Barberán, Gil M. Characterization and quantization of antioxidant constituents of sweet pepper (Capsicum annuum L.). J of Agricultural and Food Chemistry. 2004;52(12):3861- 3869.].
Harborne JB. Phytochemical methods. Chapman and Hall, London. 1973;49–188.
Ordon-ez AAL, Gomez JD, Vattuone MA, Isla MI .Antioxidant activity of Sechium edule (Jacq.) Swart extracts. Food Chem. 2006;97:452–458.
Susanti D, Sirat H M, Ahmad F, Ali R M, Aimi N. Antioxidant and cytotoxic flavonoids from the flowers of Melastoma malabathricum L. Food Chem. 2007;103:710–716.
Arnao MB, Cano A, Acosta M. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem. 2001;73:239–244
Wong C, Li H, Cheng K, Chen F. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chem. 2006;97(4):705–711.
Core Team R. R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria; 2020.
Materska M, Perucka I. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). J Agric Food Chem. 2005;53:1750–1756.
Ghasemnezhad M, Sherafati M, Payvast. Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of Functional Foods. 2011;3:44-49.
Carvalho AV, Mattietto AR, Rios AO, Maciel RA, Moresco KS, Oliveira TCS. Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes. Journal of Food Science and Technology. 2015:52:7457-7464.
Sowndhararajan K, Kang SC. Free radical scavenging activity from different extracts of leaves of Bauhinia vahlii Wight & Arn. Saudi Journal of Biological Sciences. 2013;20(4):319-25.
Rawat S, Jugran A, Giri L, Bhatt ID, Rawal RS. Assessment of antioxidant properties in fruits of Myrica esculenta: A popular wild edible species in Indian Himalayan region. J Evid Based Complementary Altern Med. 2011;512787.
Leong LP, Shui G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem. 2002;76:69-75.
Brand-William W, Cuelier M, Berset ME. Use of free radical method to evaluate antioxidant activity. Lebensm. Wiss. U. Technol. 1995;28:25-30.
Nunez R, González MF, Daniel, Grimaldo J, Onesimo, Díaz LC. Nitrogen fertilization effect on antioxidants compounds in fruits of habanero chili pepper (Capsicum chinense). International Journal of Agriculture and Biology. 2011;13(5):827-830.
-
Abstract View: 39 times
PDF Download: 11 times
