Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities

품종별 고추(꽃고추, 홍고추 및 홍피망)의 총폴리페놀, 총플라보노이드 함량 및 항산화 활성 비교

  • Byun, Eui-Baek (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Woo-Young (Department of Food Science and Technology, Kongju National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Yoo, Yung-Choon (Department of microbiology, College of Medicine, Konyang University) ;
  • Park, Chulhwan (Department of Chemical Engineering, Kwangwoon University) ;
  • Park, Won-Jong (Department of Food Science and Technology, Kongju National University) ;
  • Jang, Beom-Su (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University) ;
  • Sung, Nak-Yun (Department of Food Science and Technology, Kongju National University)
  • Received : 2016.01.12
  • Accepted : 2016.03.02
  • Published : 2016.05.31
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Abstract

This study compared the extracts of three varieties of red peppers in terms of their total polyphenol and flavonoid contents as well as antioxidant activities. In this study, two edible red peppers (Capsicum annuum var. angulosum and Capsicum annuum L.) and one flowering grass red pepper (Capsicum annuum var. abbreviatum), were individually extracted by using ethanol. Among three varieties of red peppers, the highest levels of total polyphenols and total flavonoids were observed in Capsicum annuum var. abbreviatum extract. Similarly, antioxidant activities resulted in ${\alpha},{\alpha}$-diphenyl-picrylhydrazyl, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, and reducing power significantly increased in extract of Capsicum annuum var. abbreviatum. Therefore, our results strongly suggest that Capsicum annuum var. abbreviatum can be used as a new natural antioxidant source.

꽃고추(Capsicum annuum var. abbreviatum)는 Capsicum annuum 속의 변이종으로 열매 성숙과정에 따라 고추의 색이 초록색, 보라색, 노란색, 주황색, 빨간색 및 검은색으로 변하여 오색고추라고도 명명한다. 현재 꽃고추는 화려한 색 때문에 관상용으로 다량 재배되고 있지만, 꽃고추의 생리활성 및 생리활성 물질 분석에 관한 연구들은 전무후무하다. 따라서 본 연구에서는 현재 관상용으로만 재배되는 꽃고추의 기능성에 관하여 알아보기 위하여 꽃고추와 국내에서 식용으로 가장 많이 유통되고 소비되는 2종(Capsicum annuum, 홍고추; Capsicum annuum var. angulosum, 홍피망)의 폴리페놀 함량 및 항산화 활성에 관하여 비교해 보았다. 천연물 항산화력의 지표물질인 총 폴리페놀 및 플라보노이드 함량이 꽃고추가 국내에서 식용으로 널리 알려진 고추 2종보다 더욱 높게 측정되었다. 또한 꽃고추가 DPPH와 ABTS 라디칼 소거능 및 환원력 평가에서도 다른 2종보다 더 높은 항산화 활성을 나타냈다. 이는 현재 관상용으로만 재배되는 꽃고추가 천연 항산화 소재로 개발될 가능성이 충분함을 보여주고 있다.

Keywords

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