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초록· 키워드
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Red peppers (Capsicum spp.) are one of the most widely consumed vegetables in Korea; thus, improving the beneficial properties of peppers may have important public health implications. Peppers contain various active phenolic compounds, including capsaicinoids; therefore, developing cultivars with high levels of those and other functional compounds is of major interest. We analyzed and compared the physiological activities and functional compounds found in 15 cultivars of red peppers, which included 5 commonly consumed cultivars that were collected from markets in Korea, and 10 important breeding cultivars that were registered with the National Agrobiodiversity Center (RDA, Korea). Comparisons of polyphenol content showed that polyphenol levels were higher in the green stages of the 10 registered peppers than in the same stage of ‘Noggwang Gochu’ peppers collected from the market. Based on ABTS radical scavenging activity, all stages of the 10 registered peppers had higher antioxidative activity than the green and red stages of ‘Noggwang Gochu.’ Overall, ‘Hongsinho Gochu’ and ‘House Put Gochu’ had the highest antioxidant activity levels and the highest functional content among breeding cultivars; among landraces, ‘Jeonbuk Wanju’ red peppers had both the highest functional ingredient levels and the highest antioxidant activity levels.
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참고문헌 (43)
참고문헌 신청
Aizat WM / 2014 / Metabolomics of capsicum ripening reveals modification of the ethylene related-pathway and carbon metabolism / Postharvest Biol Tec 89:19~31
Ali N / 2017 / Protective effect of Chlorogenic acid against methotrexate induced oxidative stress, inflammation and apoptosis in rat liver : An experimental approach / Chem-Biol Interac 272:80~91
Arce-Rodríguez ML / 2019 / Biochemistry and molecular biology of capsaicinoid biosynthesis : recent advances and perspectives / Plant Cell Rep 38:1017~1030
Barbero GF / 2014 / Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant(Capsicum annuum L. ) / Food Chem 153:200~206
Bozokalfa MK / 2009 / Patterns of phenotypic variation in a germplasm collection of pepper(Capsicum annuum L. )from Turkey / Span J Agric Res 7:83~95
Ali N / 2017 / Protective effect of Chlorogenic acid against methotrexate induced oxidative stress, inflammation and apoptosis in rat liver : An experimental approach / Chem-Biol Interac 272:80~91
Arce-Rodríguez ML / 2019 / Biochemistry and molecular biology of capsaicinoid biosynthesis : recent advances and perspectives / Plant Cell Rep 38:1017~1030
Barbero GF / 2014 / Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant(Capsicum annuum L. ) / Food Chem 153:200~206
Bozokalfa MK / 2009 / Patterns of phenotypic variation in a germplasm collection of pepper(Capsicum annuum L. )from Turkey / Span J Agric Res 7:83~95
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