Comparative Studies on Phytochemicals and Bioactive Activities in 24 New Varieties of Red Pepper

신품종 고추 24종의 phytochemicals 분석 및 생리활성 비교

  • Huang, Ying (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • So, Yun-Ji (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Jeong Rok (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition, Soong Eui Women's College) ;
  • Lee, Ki-Won (WCU Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University) ;
  • Lee, Yong-Jik (Hana Seed Co., Ltd.) ;
  • Hwang, In Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
  • 황영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 소윤지 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황정록 (서울대학교 식품영양학과.생활과학연구소) ;
  • 유경미 (숭의여자대학교 식품영양학과) ;
  • 이기원 (서울대학교 농업생명과학대학 바이오모듈레이션 전공) ;
  • 이용직 ((주)하나종묘) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2012.12.30
  • Accepted : 2014.04.14
  • Published : 2014.08.31


This study aimed to investigate the activities of phytochemical and bioactive components from 24 new varieties of red pepper obtained by crossbreeding different Korean red pepper lines. The ASTA (American Spice Trade Association) color values ranged from 116.69 to 249.83 and the total carotenoid content ranged from 3.19 to 6.11 mg/g dried red pepper. The free sugar content ranged from 43.41 to 199.54 mg/g, and the fructose content was found to be higher than the glucose content. The ascorbic acid, total polyphenol, and flavonoid contents were found to be 8.08-11.53 mg/g, 7.93-14.26 mg gallic acid/g, and 4.24-10.07 mg quercetin/g dried pepper, respectively. Overall, the total polyphenol contents of the new varieties were found to be higher than the average content of Korean red peppers. The total capsaicinoid content in the new varieties varied widely from 0.42 to 237.87 mg/100 g dried pepper. The pepper-methanol extract antioxidant activities of 'variety 2, 4, 8, 9' were higher than others. A high correlation was observed between the antioxidant activities and the polyphenol contents (r=0.804, r=0.701).


Supported by : 농촌진흥청


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