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首页> 外文期刊>Food Science and Biotechnology >Comparative study of antioxidant effects of five Korean varieties red pepper (Capsicum annuum L) extracts from various parts including placenta, stalk, and pericarp
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Comparative study of antioxidant effects of five Korean varieties red pepper (Capsicum annuum L) extracts from various parts including placenta, stalk, and pericarp

机译：五个韩国品种的红辣椒（辣椒）提取物的抗氧化作用的比较研究，这些提取物来自胎盘，茎和果皮的各个部位

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摘要

Methanol extracts from the placenta, stalk, and pricarp of 5 Korean varieties red pepper (Capsicum annuum L) were obtained and antioxidant constituents including total phenol, total flavonoids, and capsaicin were analyzed. Antioxidant effects were determined by ABTS, DPPH, and nitric oxide (NO) free radicals scavenging activities and superoxide dismutase (SOD)-like activity. All the extracts showed strong antioxidant activities in various bioassays. Chromatic parameters (L*, a*, b*, C*, and Ho) were responsible for the antioxidant capacity of red pepper pericarp extracts. Generally, stalk been considered as disposable part, exhibited not only strong scavenging activities against free radicals, but also high content of total phenols, total flavonoids, and capsaicin. In addition, positive correlations were also observed between antioxidant activities and constituents of phenolics, flavonoids, and capsaicin. It was concluded that red pepper, including stalk, can be functional food materials to enhance human health.
机译：获得了5个韩国红辣椒（辣椒）的胎盘，茎和果皮中的甲醇提取物，并分析了总酚，总黄酮和辣椒素的抗氧化剂成分。抗氧化剂作用由ABTS，DPPH和一氧化氮（NO）自由基清除活性和超氧化物歧化酶（SOD）类活性确定。在各种生物测定中，所有提取物均显示出强大的抗氧化活性。色度参数（L *，a *，b *，C *和Ho）负责红辣椒果皮提取物的抗氧化能力。通常，秸秆被认为是一次性使用的部分，不仅表现出对自由基的强清除能力，而且还具有较高的总酚，总黄酮和辣椒素含量。此外，还观察到抗氧化剂活性与酚类，黄酮类和辣椒素成分之间存在正相关。结论是，包括茎在内的红辣椒可以作为增强人体健康的功能性食品。

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  • 来源
    《Food Science and Biotechnology》 |2012年第3期|p.715-721|共7页
  • 作者

    Lei Chen; Ji-Eun Hwang; Kang Mo Gu; Jung-Hyun Kim; Boram Choi; Kyung-Sik Song; Youmie Park; Young-Hwa Kang;

  • 作者单位

    Department of Horticulture, College of Agriculture &amp Life Sciences, Kyungpook National University, Deagu, 702-701, Korea;

    Youngyang Pepper Experiment Station, Agricultural Research and Extension Services, Youngyang, Gyeongbuk, 764-805, Korea;

    Department of Horticulture, College of Agriculture &amp Life Sciences, Kyungpook National University, Deagu, 702-701, Korea;

    Department of Horticulture, College of Agriculture &amp Life Sciences, Kyungpook National University, Deagu, 702-701, Korea;

    Department of Horticulture, College of Agriculture &amp Life Sciences, Kyungpook National University, Deagu, 702-701, Korea;

    College of Pharmacy, Kyungpook National University, Deagu, 702-701, Korea;

    College of Pharmacy, Inje University, Kimhae, Gyeongnam, 621-749, Korea;

    Department of Horticulture, College of Agriculture &amp Life Sciences, Kyungpook National University, Deagu, 702-701, Korea;

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  • 正文语种 eng
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  • 关键词

    antioxidant activity; capsaicin; red pepper; total flavonoids content; total phenols content;

    机译：抗氧化活性;辣椒素;红辣椒;总黄酮含量;总酚含量;

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