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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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초록· 키워드
오류제보하기
The color and functionality of paprika fruits (Capsicum annuum L.) are important factors that determine consumption preferences. Paprika contains a large amount of functional phytochemicals, such as carotenoids and polyphenols. In this study, the total polyphenol contentby total phenol content (TPC) assay, antioxidant activity by 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducingantioxidant power (FRAP), and total red pigment content by American spice trade association (ASTA) color were evaluated in a total of93 commercial cultivars and germplasms of red paprika. In results, the total polyphenol content, antioxidant activity by ABTS and FRAP,and total red pigment content ranged from 6.35-11.84 mg GAE?g-1dry weight (DW), 19.80-44.84 mg trolox?g-1DW, 8.82-31.06 mg trolox?g-1DW, and 5.30-75.03 ASTA value, respectively. For each trait, there were 2, 31, 16, and 44 germplasms, respectively, which were higherthan those of the commercial cultivars. The correlation analysis between the total polyphenol content and antioxidant activity (ABTS andFRAP) showed highly positive correlations, with r=0.69 and r=0.75, respectively. In contrast, the ASTA values showed very low negativecorrelations with ABTS (r=-0.15) and FRAP (r=-0.26). These results imply that the antioxidant activity in paprika was largely affected bythe total polyphenol content but was hardly affected by the ASTA value. Accessions 30, 31, and 56 were selected with high red pigmentcontent, and accessions 5, 21, 24, and 26 had high antioxidant activity as well as high polyphenol content. These germplasms will be usefulfor the development of new paprika varieties with high red pigment content or high antioxidant activity.
목차
등록된 정보가 없습니다.
참고문헌 (48)
참고문헌 신청
Bartley GE / 1995 / Plant carotenoids : pigments for photoprotection, visual attraction, and human health / Plant Cell 7:1027~1038
Berry HM / 2019 / Carotenoid biosynthesis and sequestration in red chilli pepper fruit and its impact on colour intensity traits / J Exp Bot 70:2637~2650
Boligon AA / 2014 / Technical evaluation of antioxidant activity / Med Chem 4:517~522
Carocho M / 2018 / Antioxidants : Reviewing the chemistry, food applications, legislation and role as preservatives / Trends Food Sci Tech 71:107~120
Carvalho AV / 2015 / Bioactive compounds and antioxidant activity of pepper(Capsicum sp. )genotypes / J Food Sci Technol 52:7457~7464
Berry HM / 2019 / Carotenoid biosynthesis and sequestration in red chilli pepper fruit and its impact on colour intensity traits / J Exp Bot 70:2637~2650
Boligon AA / 2014 / Technical evaluation of antioxidant activity / Med Chem 4:517~522
Carocho M / 2018 / Antioxidants : Reviewing the chemistry, food applications, legislation and role as preservatives / Trends Food Sci Tech 71:107~120
Carvalho AV / 2015 / Bioactive compounds and antioxidant activity of pepper(Capsicum sp. )genotypes / J Food Sci Technol 52:7457~7464
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