Chemical and biological variability of hot pepper fruits (capsicum annuum var. acuminatum l.) in relation to maturity stage

Auteur(s) :
Conforti F., Statti GA., Menichini F.
Date :
Déc, 2006
Source(s) :
Food chemistry. #102-4 p1096-1104
Adresse :
Conforti F (reprint author), Univ Calabria, Dept Pharmaceut Sci, I-87036 Arcavacata Di Rende, CS Italy Univ Calabria, Dept Pharmaceut Sci, I-87036 Arcavacata Di Rende, CS Italy E-mail Addresses: Publisher: ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, Discipline: FOOD SCIENCE/NUTRITION CC Editions/Collections: Agriculture, Biology & Environmental Sciences

Sommaire de l'article

The aim of the present work was to evaluate the chemical composition and the radical-scavenging and antioxidant activities of hot pepper fruits (Capsicum annuum L. var. acuminatum) at three maturity stages (small green, green and red). GC-MS analysis of n-hexane and chloroform fractions showed a different composition between the three stages of ripening. The first stage of maturation (small green) showed the highest radical-scavenging activity (IC50 of 129 mu g/ml). Using the bovine brain peroxidation assay, the methanolic extract of green pepper showed significant antioxidant activity (IC50 of 522 mu g/ml). Addition of methanolic extract of red and green pepper inhibited oxidation of linoleic acid. Methanolic extract of red pepper showed greater antioxidative potency than the others (IC50 of 3 mu g/ml). The different composition of lipophilic compounds and the various amount of phenolics, showed in the three stage of ripening of C. annuum var. acuminatum fruits, modifies the antioxidant activity. (c) 2006 Elsevier Ltd. All rights reserved.
Author Keywords: Capsicum annuum L. var. acuminatum; radical scavenger; antioxidant activity; biodiversity; phenolic content

Source : Pubmed