Antioxidant Activity of Phenolics in Leaves of Three Red Pepper (Capsicum annuum) Cultivars

Title
Antioxidant Activity of Phenolics in Leaves of Three Red Pepper (Capsicum annuum) Cultivars
Authors
김우리김은옥강경수사랑게렐정상훈김병섭노주원엄병헌
Keywords
Capsicum annuum; red pepper leaves; phenolic compounds; anthocyanin; antioxidant effects
Issue Date
2014-01
Publisher
Journal of agricultural and food chemistry
Citation
VOL 62, NO 4, 850-859
Abstract
The antioxidant properties and phenolic profiles were first investigated in this paper on the leaves of three red pepper cultivars, Blackcuban (BCPL), Hongjinju (HPL), and Yeokgang-hongjanggun (YHPL). Of the ethanol extract of the three cultivars, BCPL showed potent antioxidant activities against the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and the 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical. Nine antioxidative compounds from the red pepper leaves were isolated and identified as one polyamine phenolic conjugate, N-caffeoylputrescine (1); three chlorogenic acid derivatives, 5-Ocaffeoylquinic acid (2), 5-O-caffeoylquinic acid methyl ester (4), and 5-O-caffeoylquinic acid butyl ester (9); one anthocyanin, delphinidin-3-[4-trans-coumaroyl-L-rhamnosyl(1→6)glucopyranoside]-5-O-glucopyranoside (3); and four flavone glycosides, luteolin-7-O-apiofuranosyl(1→2)glucopyranoside (5), luteolin-7-O-glucopyranoside (6), apigenin 7-O-apiofuranosyl(1→2)-glucopyranoside (7), apigenin-7-O-glucopyranoside (8). 1 and 3 had the greatest potential for radical-scavenging activity and HepG2 cells protecting effect against oxidative stress. BCPL exhibited the highest content of 1 and 3. Of the three cultivars BCPL may be considered a good source of antioxidants.
URI
http://pubs.kist.re.kr/handle/201004/47483
ISSN
00218561
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