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Bioactive compounds and antioxidant activities of selected types of chilli peppers

Author

Listed:
  • Terezia Hudáková

    (Institute of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Košice, Slovak Republic)

  • Monika Šuleková

    (Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacology in Košice, Košice, Slovak Republic)

  • Jan Tauchen

    (Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Martina Šemeláková

    (Institute of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Košice, Slovak Republic)

  • Matúš Várady

    (Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacology in Košice, Košice, Slovak Republic)

  • Peter Popelka

    (Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacology in Košice, Košice, Slovak Republic)

Abstract

Chilli peppers (Capsicum spp.) are important plants usually consumed as food or used as a spice or medicine. They contain a wide range of phytochemicals such as capsaicinoids, polyphenols (PPH), carotenoids (CC) and vitamins. This study aimed to quantify the contents of capsaicin, dihydrocapsaicin, total PPH, phenolic acids (PHA) and total CC, and the antioxidant activities of the chilli peppers Trinidad Moruga Scorpion, Bhut Jolokia, Habanero Red, Habanero Maya Red, Habanero Red Savina, Jamaica Rosso, Serrano, and Jalapeño. High-performance liquid chromatography was used to quantify the contents of the bioactive compounds. The capsaicin contents in the peppers ranged from 2.1 to 124.2 mg.g-1, the dihydrocapsaicin content ranged from 5.1 to 151.3 mg.g-1, the total PPH content ranged from 3.53 to 25.9 mg GAE.g-1, and the total CC content ranged from 114.7 to 1 390.8 μg.g-1. The chlorogenic acid content was highest in Habanero Red (82.6 µg.g-1). The 1,1-diphenyl-2-picrylhydrazyl test of free-radical scavenging activity indicated that the ethanolic extract of the Trinidad Moruga Scorpion pepper had the highest antioxidant activity correlated with the contents of phenolic substances.

Suggested Citation

  • Terezia Hudáková & Monika Šuleková & Jan Tauchen & Martina Šemeláková & Matúš Várady & Peter Popelka, 2023. "Bioactive compounds and antioxidant activities of selected types of chilli peppers," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(3), pages 204-211.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:45-2023-cjfs
    DOI: 10.17221/45/2023-CJFS
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