An antioxidant of dried chili pepper maintained its activity through postharvest ripening for 18 months.
The antioxidant properties of hot-water extracts from a dried chili pepper were maintained through the postharvest ripening process at 10 degrees C for 18 months. In order to isolate the antioxidant from the ripe pepper, we fractionated hot-water extracts by size-exclusion gel chromatography. A certain fraction showed antioxidative activity via the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity assay. Structural analysis by reversed-phase high performance liquid chromatography (HPLC), LC-MS, and nuclear magnetic resonance (NMR) revealed that the antioxidant was a known compound, p-coumaryl alcohol. This study indicates that an effective antioxidant in chili pepper sustains its antioxidative effects during the postharvest ripening process.
Ogiso
Yuya
Y
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan.
Hosoda-Yabe
Ritsuko
R
Kawamoto
Yoshiyuki
Y
Kawamoto
Toshiaki
T
Kato
Koji
K
Yabe
Tomio
T
D000975:Antioxidants / Q000494:pharmacology*; D002212:Capsicum / Q000737:chemistry* / Q000254:growth & development*; D005511:Food Handling; D005519:Food Preservation; D010936:Plant Extracts / Q000494:pharmacology*; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry
D000975:Antioxidants; D010936:Plant Extracts; D014867:Water