Evaluation of antioxidant compounds, antioxidant activities and capsaicinoid compounds of Chili (Capsicum sp.) germplasms available in Malaysia
作者： Md. Amirul Alam , Nur Farah Syazwanie , Nor Hasima Mahmod , Noor Afiza Badaluddin , Kamarul ‘Ain Mustafa
DOI: 10.1016/J.JARMAP.2018.02.001
关键词: Antioxidant 、 Food science 、 DPPH 、 Dihydrocapsaicin 、 Flavonoid 、 Carotenoid 、 Capsaicinoid 、 Biology
摘要: Abstract The study was carried out to quantify and evaluate the important chilli bioactive compounds from six different varieties such as; Wild Capsicum, Cili Padi Thai, Johor, Rangup, Putih Centil collected locations of Malaysia. antioxidant compounds; Total Phenolics, Flavonoids, Carotenoids, s-carotenes activities were determined in these varieties. Ferric Reducing Antioxidant Power assay (FRAP) 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) including capsaicin dihydrocapsaicin also conducted. Results revealed that, for both activities, Rangup variety produced highest value total phenolic contents, flavonoid FRAP DPPH expect carotenoid contents which recorded high variety. Besides, Putih. phylogenetic tree based on morpho-physiological attributes showed that quality (Cili Putih) are originate same group. Therefore, two can be recommended as having content compounds, dihydrocapsaicin.
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