| Popis: |
This study qualitatively and quantitatively analyzed various carotenoids, L-ascorbic acid, and tocopherol and their anti-oxidant properties from four varieties (Special, Chelsea, Cupra, and Fiesta) and three different color stages (green (GP), yellow (YP) and red (RP)) of paprika harvested in Korea. Seven carotenoids were identified, mainly lutein in GP (Special: 4.65±0.84 mg/kg fresh weight (fw)) and YP (Fiesta: 5.19±0.05 mg/kg fw), and capsorubin (3.16±0.35 mg/kg fw) and capsanthin (53.70±6.23 mg/kg fw) in Special of RP. RP was the highest in total carotenoids, L-ascorbic acid, and α-tocopherol contents, while GP was the highest in γ-tocopherol content. RP showed the strongest antioxidant activity (IC 50 =62.40±0.03 µg/mL in an ABTS assay and 182.77±31.74 µg/mL in a DPPH assay). Paprika in different color stages has many phytochemicals even though they have different kinds of carotenoids. Therefore, dietary intake of paprika may be helpful for improving human health. |
