title: Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.).
abstract: Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell peppers (Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red peppers determined by the Folin-Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 micromol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored peppers, red pepper contained a higher level of beta-carotene (5.4 microg/g), capsanthin (8.0 microg/g), quercetin (34.0 microg/g), and luteolin (11.0 microg/g). The yellow pepper had the lowest beta-carotene content (0.2 microg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 microg/g). The free radical scavenging abilities of peppers determined by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 micromol Trolox equivalent/g) but not significantly different from the other 3 peppers. All 4 colored peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 peppers.
authors.affiliation: Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803, USA.
authors.forename: T
authors.initials: T
authors.lastname: Sun
authors.forename: Z
authors.initials: Z
authors.lastname: Xu
authors.forename: C-T
authors.initials: CT
authors.lastname: Wu
authors.forename: M
authors.initials: M
authors.lastname: Janes
authors.forename: W
authors.initials: W
authors.lastname: Prinyawiwatkul
authors.forename: H K
authors.initials: HK
authors.lastname: No
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism*; D002212:Capsicum / Q000737:chemistry / Q000378:metabolism*; D016166:Free Radical Scavengers / Q000378:metabolism; D006801:Humans; D050356:Lipid Metabolism / Q000187:drug effects; D047311:Luteolin / Q000032:analysis / Q000378:metabolism; D009753:Nutritive Value; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis* / Q000378:metabolism*; D010858:Pigmentation; D011794:Quercetin / Q000032:analysis / Q000378:metabolism; D024341:Xanthophylls / Q000032:analysis / Q000378:metabolism; D019207:beta Carotene / Q000032:analysis / Q000378:metabolism
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010636:Phenols; D024341:Xanthophylls; D019207:beta Carotene; C006889:capsanthin; D011794:Quercetin; D047311:Luteolin