English

Sudjaroen Yuttana

doi:10.5897/sre2014.6050

Abstract

This objectives of this study were evaluated nutritive values of Bang Chang’s Cayenne pepper (Capsicum annuum var. acuminatum) and investigates its biological characteristics on health promotion, such as, antioxidant activities. The research was conducted by collecting sample, separating dried edible parts, which were determined nutritive values, including proximal analysis of water content, crude protein, crude fat, dietary fiber, total ash content, carbohydrate, total calories, β-carotene, vitamins E and C. The nutritive data show higher nutritive values of Bang Chang’s Cayenne pepper than other Cayenne pepper. Moreover, β-carotene and vitamin E contents of Bang Chang’s Cayenne pepper were higher than other Cayenne pepper. In conclusion, Bang Chang’s Cayenne pepper was quite more good nutritive values than other Cayenne peppers with preferable antioxidant activities and non-toxic effect on Vero cell. Key words: Bang Chang’s Cayenne pepper, Capsicum annuum var. acuminatum, nutritive value, antioxidant activity, cytotoxicity.

Highlights

Capsicum annuum in Solanaceae genus is a nonpungent pepper, which is important ingredients in many traditional dishes as decorative vegetables due to their colors and unique taste.Peppers are found to be sources of bioactive compounds such as vitamin C, vitamin E, provitamin A, carotenoids, phenolics and flavonoids (Materska and Perucka, 2005)with antioxidant activities, which promote reduction of harmful oxidative stress
Carotenoids and flavonoids are main pigment compounds in red pepper (Luke, 2000; Sun et al, 2007), while the color of green pepper is from chlorophyll and the carotenoids typical of the chloroplast (Marin et al, 2004)
The aim of this research was to investigate nutritive values, the total phenolic content (TPC) and antioxidant activities from dried pepper extracted in different solvent systems including hexane and ethanol

Summary

Introduction

With antioxidant activities, which promote reduction of harmful oxidative stress. These compounds could prevent many diseases that related with free radical oxidation such as cardiovascular disease, cancer and neurological disorders (Shetty and Wahlqvist, 2004). According to various appearances of sweet peppers, relationship between different color sweet peppers and antioxidant activities is of interesting topic. The sweet peppers with difference colors may compose of diverse pigment generators. Carotenoids (including capsanthin, capsorubin and capsanthin) and flavonoids are main pigment compounds in red pepper (Luke, 2000; Sun et al, 2007), while the color of green pepper is from chlorophyll and the carotenoids typical of the chloroplast (Marin et al, 2004).

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