Antioxidant activity of fresh and processed Jalapeño and Serrano peppers

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 1, 2011, Pages 163-173

  Alvarez Parrilla, Emilio ^a,c   De La Rosa, Laura A ^a,c   Amarowicz, Ryszard ^b   Shahidi, Fereidoon ^c  

^a UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^c MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

antioxidant activity; ascorbic acid; capsaicinoids; Capsicum annuum; chlorophylls; flavonoids; total phenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; ASCORBIC ACIDS; CAPSAICINOIDS; CAPSICUM ANNUUM; TOTAL PHENOLS;

CHLOROPHYLL; KETONES; ORGANIC ACIDS; PHENOLS;

PLANTS (BOTANY);

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; PEPPER; PLANT EXUDATE;

ANTIOXIDANTS; CAPSICUM; FOOD HANDLING; PHENOLS; PLANT EXUDATES;

CAPSICUM; CAPSICUM ANNUUM;

EID: 78651101141     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103434u     Document Type: Article

References (52)

1. INIFAP Chile Jalapeno. http://sites.securemgr.com/folder11341/index.cfm- id902669&fuseaction=browse&pageid=45.
2. Chuah, A. M.; Lee, Y.-C.; Yamaguchi, T.; Takamura, H.; Yin, L.-J.; Matoba, T. Effect of cooking on the antioxidant properties of coloured peppers Food Chem. 2008, 111, 20-28
3. Deepa, N.; Kaur, C.; George, B.; Singh, B.; Kapoor, H. C. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity LWT Food Sci. Technol. 2007, 40, 121-129
4. Materska, M.; Perucka, I. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.) J. Agric. Food Chem. 2005, 53, 1750-1756
5. Topuz, A.; Ozdemir, F. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey J. Food Compos. Anal. 2007, 20, 596-602
6. Howard, L. R.; Smith, R. T.; Wagner, A. B.; Villalón, B.; Burns, E. E. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapeños J. Food Sci. 1994, 59, 362-365
7. Lee, S. K.; Kader, A. A. Preharvest and postharvest factors influencing vitamin C content of horticultural crops Postharvest Biol. Technol. 2000, 20, 207-220
8. Yamaguchi, T.; Mizobuchi, T.; Kajikawa, R.; Kawashima, H.; Miyabe, F.; Terao, J.; Takamura, H.; Matoba, T. Radical-scavenging activity of vegetables and the effect of cooking on their activity Food Sci. Technol. Res. 2001, 7 (3) 250-257
9. Ornelas-Paz, J. J.; Martinez-Burrola, J. M.; Ruiz-Cruz, S.; Santana-Rodriguez, V.; Ibarra-Junquera, V.; Olivas, G. I.; Pérez- Martínez, J. D. Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers Food Chem. 2010, 119, 1619-1625
10. Menichini, F.; Tundis, R.; Bonesi, M.; Loizzo, M. R.; Conforti, F.; Statti, G.; De Cindio, B.; Houghton, P. J.; Menichini, F. The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero Food Chem. 2009, 114, 553-560
11. González-Aguilar, G. A.; Ayala-Zavala, J. F.; Ruiz-Cruz, S.; Acedo-Félix, E.; Díaz-Cinco, M. E. Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers LWT Food Sci. Technol. 2004, 37, 817-826
12. 2+-induced lipid peroxidation in brain-in vitro Food Chem. 2007, 102, 178-185
13. Oboh, G.; Rocha, J. B. T. Polyphenols in red pepper [ Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver Eur. Food Res. Technol. 2007, 225, 239-247
14. Madhujuth, T.; Shahidi, F. Antioxidative and antiproliferative properties of selected barley (Hordeum vulgare L.) cultivars and their potential for inhibition of low-density lipoprotein (LDL) cholesterol oxidation J. Agric. Food Chem. 2007, 55, 5018-5024
15. Madhujuth, T.; Shahidi, F. Antioxidant and antiproliferative potential of pearled barley (Hordeum vulgare) Pharm. Biol. 2008, 46 (1) 88-95
16. Madhujuth, T.; Shahidi, F. Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics Food Chem. 2009, 117, 615-620
17. Hanson, P. M.; Yang, R.; Lin, S.; Tsou, S. C. S.; Lee, T.-C.; Wu, J.; Shieh, J.; Gniffke, P.; Ledesma, D. Variation for antioxidant activity and antioxidants in a subset of AVRDC - the World Vegetable Center Capsicum core collection Plant Genet. Res. 2004, 2 (3) 153-166
18. González-Aguilar, G. A.; Robles-Sánchez, R. M.; Martínez-Tellez, M. A.; Olivas, I. G.; Alvarez-Parrilla, E.; de la Rosa, L. A. Bioactive compounds in fruits: health benefits and effect of storage conditions Stewart Postharvest Rev. 2008, 4 (3) 1-10
19. Ho, S.-C.; Tang, Y.-L.; Lin, S.-M.; Liew, Y.-F. Evaluation of peroxynitrite-scavenging capacities of several commonly used fresh spices Food Chem. 2010, 119, 1102-1107
20. Kevers, C.; Falkowski, M.; Tabart, J.; Defraigne, J.-O.; Dommes, J.; Pincemail, J. Evolution of antioxidant capacity during storage of selected fruits and vegetables J. Agric. Food Chem. 2007, 55, 8596-8603
21. Howard, L. R.; Hernandez-Brenes, C. Antioxidant content and market quality of jalapeno rings as affected by minimal precessing and modified atmosphere packaging J. Food Qual. 1998, 21, 317-327 (Pubitemid 128365739)
22. Ruiz-Cruz, S.; Alvarez-Parrilla, E.; de la Rosa, L. A.; Martinez-Gonzalez, A. I.; Ornelas-Paz, J. J.; Mendoza-Wilson, A. M.; Gonzalez-Aguilar, G. A. Effect of different sanitizers on microbial, sensory and nutritional quality of fresh-cut jalapeno peppers Am. J. Agric. Biol. Sci. 2010, 5 (3) 331-341
23. Hervert-Hernández, D.; Sáyago-Ayerdi, S. G.; Goni, I. Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility J. Agric. Food Chem. 2010, 58, 3399-3406
24. Lee, Y.-C.; Howard, L. R.; Villalón, B. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars J. Food Sci. 1995, 60 (3) 473-476
25. Serrano, M.; Zapata, P. J.; Castillo, S.; Guillén, F.; Martínez-Romero, D.; Valero, D. Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments Food Chem. 2010, 118, 497-503
26. Kozukue, N.; Han, J.-S.; Kozukue, E.; Lee, S.-J.; Kim, J.-A.; Lee, K.-R.; Levin, C. E.; Friedman, M. Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometry J. Agric. Food Chem. 2005, 53, 9172-9181
27. Schweiggert, U.; Schieber, A.; Carle, R. Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.) Innovative Food Sci. Emerging Technol. 2006, 7, 217-224
28. Garcés-Claver, A.; Arnedo-Andrés, M. S.; Abadía, J.; Gil-Ortega, R.; Álvarez-Fernández, A. Determination of capsaicin and dihydrocapsaicin in capsicum fruits by liquid chromatography-electrospray/ time-of-flight mass spectrometry J. Agric. Food Chem. 2006, 54, 9303-9311
29. Harrison, M. K.; Harris, N. D. Effects of processing treatments on recovery of capsaincin in Jalapeno peppers J. Food Sci. 1985, 50, 1764-1765
30. Rowland, B. J.; Villalom, B.; Burns, E. E. Capsaicin production in sweet bell and pungent jalapeño peppers J. Agric. Food Chem. 1984, 31, 484-487
31. Cho, Y.-S.; Yeum, K.-J.; Chen, C.-Y.; Beretta, G.; Tang, G.; Krinsky, N. I.; Yoon, S.; Lee-Kim, Y. C.; Blumberg, J. B.; Russell, R. M. Phytonutrients affecting hydrophilic and lipophilic antioxidant activities in fruits, vegetables and legumes J. Sci. Food Agric. 2007, 87, 1096-1107
32. Ou, B.; Huang, D.; Hampsch-Woodill, M.; Flanagan, J. A.; Deemer, E. K. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study J. Agric. Food Chem. 2002, 50, 3122-3128
33. Boivin, D.; Lamy, S.; Lord-Dufour, S.; Jackson, J.; Beaulieu, E.; Côté, M.; Moghrabi, A.; Barrette, S.; Gingras, D.; Bélieveau, R. Antiproliferative and antioxidant activities of common vegetables: a comparative study Food Chem. 2009, 112, 374-380
34. Matsufuji, H.; Ishikawa, K.; Numomura, O.; Chino, M.; Takeda, M. Anti-oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuum L.) Int. J. Food Sci. Technol. 2007, 42, 1482-1488
35. Sun, T.; Xu, Z.; Wu, C.-T.; Janes, M.; Prinyawiwatkul, W.; No, H. K. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.) J. Food Sci. 2007, 72 (2) S98-S102
36. Vega-Gálvez, A.; Di Scala, K.; Rodríguez, K.; Lemus-Mondaca, R.; Miranda, M.; López, J.; Perez-Won, M. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian) Food Chem. 2009, 117, 647-653
37. Arnao, M. B. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case Trends Food Sci. Technol. 2000, 11, 419-421
38. Pellegrini, N.; Serafini, M.; Colombi, B.; Del Rio, D.; Salvatore, S.; Bianchi, M.; Brighenti, F. Total antioxidant capacity of plant foods, bevarages and oils consumed in Italy assessed by three different in vitro assays J. Nutr. 2003, 133, 2812-2819
39. Jímenez-Monreal, A. M.; García-Diz, L.; Martínez-Tomé, M.; Mariscal, M.; Murcia, M. A. Influence of cooking methods on antioxidant activity of vegetables J. Food Sci. 2009, 74 (3) H97-H103
40. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of a free radical method to evaluate antioxidant activity LWT 1995, 28, 25-30
41. Milardovic, S.; Ivekovic, D.; Grabaric, B. S. A novel amperometric method for antioxidant activity determination using DPPH free radical Bioelectrochemistry 2006, 68, 175-180
42. Villaño, D.; Fernández-Pachón, M. S.; Moyá, M. L.; Troncoso, A. M.; García-Parrilla, M. C. Radical scavenging ability of polyphenolic compounds towards DPPH free radical Talanta 2007, 71, 230-235
43. Sawai, Y.; Sakata, K. NMR analytical approach to clarify the antioxidative molecular mechanism of catechins using 1,1-diphenyl-2- picrylhydrazyl J. Agric. Food Chem. 1998, 46, 111-114
44. Rice-Evans, C. A.; Miller, N. J.; Paganga, G. Structure-antioxidant activity relationships of flavonoids and phenolic acids Free Radical Biol. Med. 1996, 20 (7) 933-956
45. Kogure, K.; Goto, S.; Nishimura, M.; Yasumoto, M.; Abe, K.; Ohiwa, C.; Sassa, H.; Kusumi, T.; Terada, H. Mechanism of potent antiperoxidative effect of capsaicin Biochim. Biophys. Acta 2002, 1573, 84-92
46. Friaa, O.; Brault, D. Kinetics of the reaction between the antioxidant Trolox R and the free radical DPPH• in semi-aqueous solution Org. Biomol. Chem. 2006, 4, 2417-2423
47. Shahidi, F.; Janitha, P. K.; Wanasundra, P. D. Phenolic antioxidants Crit. Rev. Food Sci. Nutr. 1992, 36 (1) 67-103
48. Wanasundra, U. N.; Shahidi, F. Antioxidant and pro-oxidant activity of green tea extracts in marine oils Food Chem. 1998, 68 (3) 335-342
49. Endo, Y.; Usuki, R.; Kaneda, T. Antioxidant effect of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects J. Am. Oil Chem. Soc. 1985, 62 (9) 1375-1378 (Pubitemid 15559682)
50. Endo, Y.; Usuki, R.; Kaneda, T. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. II. The mechanism of antioxidative action of chlorophyll J. Am. Oil Chem. Soc. 1985, 62 (9) 1387-1390 (Pubitemid 15559679)
51. Buratti, S.; Pellegrini, N.; Brenna, O. V.; Mannino, S. Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts J. Agric. Food Chem. 2001, 49, 5136-5141
52. Ferruzzi, M. G.; Böhm, V.; Courtney, P. D.; Schwartz, S. J. Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays J. Food Sci. 2002, 67 (7) 2589-2595