Bioactive compounds in chilli peppers (Capsicum annuum L.) at various ripening (green, yellow and red) stages | Abstract
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Bioactive compounds in chilli peppers (Capsicum annuum L.) at various ripening (green, yellow and red) stages

Author(s): Ranajit Kumar Shaha, Shafiqur Rahman and Afandi Asrul

In the present study the total bioactive compound and the antioxidant activities of three varieties chillies Pepper (viz. Capsicum annum L. var. frutescens; Capsicum annum var. Glabriusculum; and Capsicum annum var. Bell pepper) at three ripening stages green, intermediate (yellow) and red colour were investigated. The pH and total acidity of the chilli aqueous extract at different stages of maturities were analyzed and the results shows that all varieties of chillies aqueous extract shows decreased titratable acidity and increases pH from 4.2 to 6.8 during ripening stages. By dye titrametric method, vitamin C contents at different ripening stages in all varieties of chillies was found between 80-149.9mg /100g of fresh weight chilli. Maximum was found in bell pepper (149.9mg/100g FW) at the intermediate stage yellow colour. The fruits of Capsicums were extracted with organic solvents for estimated their total Phenolic contents, total flavonoid contents and antioxidant activity. The antioxidant activities were analyzed using DPPH scavenging assay. Bell pepper shows the highest amount of antioxidant (160 μmol BHA/g) at intermediate ripening stage. Total phenolic contents and total flavonoid contents range were from 1012 to 4135 μg of gallic acid equivalent to 1 g of fresh chilli sample and 1.25 to 2.59 μmol of quarcetin equivalent to 1g of fresh chilli samples during ripening respectively. Bell pepper showed the maximum amount of flavonoid (2.59 μmol Q/g) in intermediate ripening stage, while the total Phenolic content (4135 μg GAE/g) was recorded with full ripening stage. The obtained results suggests that among all chilli varieties, the bell pepper var. can be used as direct vegetable as salad, couches and mixed with vegetable carries for their high content of bioactive compound. The obtained results also suggest that Capsicum annum cultivars bell pepper could be used as valuable flavour with functional properties for foods for their high content of bioactive compounds.