Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Antioxidant Activities and Antioxidant Constituents of Pepper Leaves from Various Cultivars and Correlation between Antioxidant Activities and Antioxidant Constituents

고춧잎 품종별 항산화 활성과 항산화 성분

  • Ku, Kang-Mo (Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University) ;
  • Kim, He-Sook (Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University) ;
  • Kim, Byung-Su (Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University) ;
  • Kang, Young-Hwa (Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University)
  • 구강모 (경북대학교 농업생명과학대학 응용생명과학부) ;
  • 김혜숙 (경북대학교 농업생명과학대학 응용생명과학부) ;
  • 김병수 (경북대학교 농업생명과학대학 응용생명과학부) ;
  • 강영화 (경북대학교 농업생명과학대학 응용생명과학부)
  • Published : 2009.06.30
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Abstract

In order to find out antioxidant principle in pepper leaves, the contents of total ascorbic acid, total phenolic, and total flavonoid compounds from thirteen cultivars were measured by spectrophotometer. The contents of total phenolic and flavonoid compounds ranged from 231 mg/100 g to 516 mg/100 g and from 251 mg/100 g to 689 mg/100 g respectively. Antioxidant effects of pepper leaves were determined by three different in vitro bioassays including DPPH, ABTS, and FRAP. The relationship between ascorbic acid and antioxidant activity showed a positive correlation and significantly high correlation coefficients were observed between the contents of total phenolic and antioxidant assays including DPPH, ABTS, and FRAP. Especially, the antioxidant effect of pepper leaves was in parallel with the contents of flavonoid. These results suggest that flavonoid contents considerably affect antioxidant activity of pepper leaves. Among the various pepper cultivars, pepper leaves showed different level of antioxidant activity. This study will provide good information about antioxidant activity and their compounds of pepper leaves.

고춧잎의 항산화 성분을 알아보가 위해 13종의 고추품종으로부터 총 비타민 C, 총 패놀, 총 플라보노이드 함량을 스펙트로포토미터로 측정하였다. 총 페놀 및 플라보노이드의 함량의 범위는 각각 100g당 231 mg에서 516mg과 100 g당 251 mg에서 689 mg이었다. 고춧잎의 항산화 효과는 DPPH, ABTS 및 FRAP 실험으로 측정하였다. 비타민 C의 함량과 항산화 활성간에는 정의 상관관계가 있었고 총 페놀 함량과 DPPH, ABTS 및 FRAP 활성간에는 유의하게 높은 상관계수가 확인되었다. 특히 고춧잎의 항산화 효과는 플라보노이드 함량과 일치하였다. 이 결과들은 플라보노이드 함량이 고춧잎의 항산화 활성에 크게 관여하는 것을 시사한다. 다양한 품종들의 고춧잎은 모두 다른 수준의 항산화능을 보였다. 이 연구는 고춧잎의 항산화능과 항산화 물질에 대한 좋은 정보를 제공할 것이다.

Keywords

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