Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages.

Autor:	Akhter MJ; Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh., Akhter S; Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh., Islam S; Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh., Sarker MSH; Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh., Hasan SMK; Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2024 Sep 03; Vol. 10 (17), pp. e37406. Date of Electronic Publication: 2024 Sep 03 (Print Publication: 2024).
DOI:	10.1016/j.heliyon.2024.e37406
Abstrakt:	Numerous cultivars of chili are grown in Bangladesh for their nutritional and sensory attributes, serving as both spices and food items. Among many, indigenous chili cultivars in Bangladesh include Sada Akshi, Kajini, Dhani, and Naga are the important ones. The functional qualities of chili peppers are attributed to the plentiful presence of bioactive substances. Consequently, this study aimed to determine the variations in bioactive compounds, antioxidant activities, and hotness among the pre-mature, mature, pre-ripening, and ripening stages of four distinct chili cultivars. Four different cultivars of chilis at four different maturity stages were collected and analyzed for their antioxidant and bioactive profiles. The findings of the research revealed that all chili varieties exhibited a notable range of vitamin C concentration, ranging from 1.67 to 8.45 mg/g FW during the maturity stages. The values of TPC, TFC, total carotenoids, and chlorophyll a and b ranged from 16.68 to 46.76 mg GAE/g, 2.80-8.53 mg QE/g, 4.31-85.79 μg/g DW, 2.83-15.54 and 0.74-5.66 μg/g DW on a dry weight basis, respectively. The antioxidant activity was assessed using the FRAP and the DPPH scavenging assay and the values ranged from 142.62 to 311.03 mM Fe (II) Equivalent/100g DW and 216.36-329.52 μM Trolox Equivalent/g DW, respectively. The content of vitamin C, TPC, total carotenoids, and chlorophyll b was increased with the stages of development. The hotness of chili also increased with the development stages. However, the antioxidant activity fluctuated during the development stages of chili. Furthermore, the study incorporated the evaluation of physical parameters, such as height, weight, and color attributes concerning chilies. The Naga variety of chili demonstrated the highest level of efficacy when compared to other varieties. The nutritional and physicochemical information of the different cultivars of chili in this study might be useful to the breeders, spice processors, and consumers for desired size, taste, and hotness with health-promoting bioactive compounds, eventually for determining the harvest time. Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:S M Kamrul Hasan reports financial support was provided by Bangladesh Academy of Sciences. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
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