Evaluation of antioxidant compounds, antioxidant activities and capsaicinoid compounds of Chili (Capsicum sp.) germplasms available in Malaysia

Abstract

The study was carried out to quantify and to evaluate the important chilli bioactive compounds from six different chilli varieties such as; Wild Capsicum, Cili Padi Thai, Cili Johor, Cili Padi Rangup, Cili Padi Putih and Cili Padi Centil collected from different locations of Malaysia. The antioxidant compounds; Total Phenolics, Total Flavonoids, Total Carotenoids, ß-carotenes and antioxidant activities were determined in these chilli varieties. Ferric Reducing Antioxidant Power assay (FRAP) and 1,1-Diphenyl-2-Picrylhydrazyl assay (DPPH) including capsaicin and dihydrocapsaicin were also conducted. Results revealed that, for both antioxidant compounds and activities, Cili Padi Rangup variety produced the highest value for total phenolic contents, total flavonoid contents, FRAP and DPPH activities expect for total carotenoid contents which was recorded high in Cili Padi Centil variety. Besides, the highest value for capsaicin and dihydrocapsaicin were determined in Cili Padi Putih. The phylogenetic tree produced based on morpho-physiological attributes showed that both of the high quality chilli varieties (Cili Padi Rangup and Cili Padi Putih) are originate from the same group. Therefore, these two chilli varieties can be recommended as having the highest content of antioxidant compounds, antioxidant activities, capsaicin and dihydrocapsaicin.