Antioxidant Activity of Fresh and Processed Jalapeno and Serrano Peppers

被引：217

作者：

Alvarez-Parrilla, Emilio ^{[2
]}

de la Rosa, Laura A. ^{[2
]}

Amarowicz, Ryszard ^{[3
]}

Shahidi, Fereidoon ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

[2] Univ Autonoma Ciudad Juarez, Dept Ciencias Quim Biol, Inst Ciencias Biomed, Ciudad Juarez 32310, Chihuahua, Mexico

[3] Polish Acad Sci, Div Food Sci, Inst Anim Reprod & Food Res, PL-10747 Olsztyn, Poland

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2011年 / 59卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

Capsicum annuum; total phenols; flavonoids; ascorbic acid; capsalcinoids; antioxidant activity; chlorophylls; CAPSICUM-ANNUUM L; LIQUID-CHROMATOGRAPHY; LIPID-PEROXIDATION; COMMON VEGETABLES; CAPACITY; CAPSAICINOIDS; CHLOROPHYLL; CULTIVARS; MECHANISM; COOKING;

D O I：

10.1021/jf103434u

中图分类号：

S [农业科学];

学科分类号：

082806 [农业信息与电气工程];

摘要：

In this research, total phenols, flavonoids, capsaicinoids, ascorbic acid, and antioxidant activity (ORAC, hydroxyl radical, DPPH, and TEAC assays) of fresh and processed (pickled and chipotle canned) Jalapeno and Serrano peppers were determined. All fresh and processed peppers contained capsaicin, dihydrocapsaicin, and nordihydrocapsaicin, even though the latter could be quantified only in fresh peppers. Processed peppers contained lower amounts of phytochemicals and had lower antioxidant activity, compared to fresh peppers. Good correlations between total phenols and ascorbic acid with antioxidant activity were observed. Elimination of chlorophylls by silicic acid chromatography reduced the DPPH scavenging activity of the extracts, compared to crude extracts, confirming the antioxidant activity of chlorophylls present in Jalapeno and Serrano peppers.

引用

页码：163 / 173

页数：11

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