Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Comparative Studies on Phytochemicals and Bioactive Activities in 24 New Varieties of Red Pepper

신품종 고추 24종의 phytochemicals 분석 및 생리활성 비교

  • Huang, Ying (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • So, Yun-Ji (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Jeong Rok (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition, Soong Eui Women's College) ;
  • Lee, Ki-Won (WCU Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University) ;
  • Lee, Yong-Jik (Hana Seed Co., Ltd.) ;
  • Hwang, In Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
  • 황영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 소윤지 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황정록 (서울대학교 식품영양학과.생활과학연구소) ;
  • 유경미 (숭의여자대학교 식품영양학과) ;
  • 이기원 (서울대학교 농업생명과학대학 바이오모듈레이션 전공) ;
  • 이용직 ((주)하나종묘) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2012.12.30
  • Accepted : 2014.04.14
  • Published : 2014.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to investigate the activities of phytochemical and bioactive components from 24 new varieties of red pepper obtained by crossbreeding different Korean red pepper lines. The ASTA (American Spice Trade Association) color values ranged from 116.69 to 249.83 and the total carotenoid content ranged from 3.19 to 6.11 mg/g dried red pepper. The free sugar content ranged from 43.41 to 199.54 mg/g, and the fructose content was found to be higher than the glucose content. The ascorbic acid, total polyphenol, and flavonoid contents were found to be 8.08-11.53 mg/g, 7.93-14.26 mg gallic acid/g, and 4.24-10.07 mg quercetin/g dried pepper, respectively. Overall, the total polyphenol contents of the new varieties were found to be higher than the average content of Korean red peppers. The total capsaicinoid content in the new varieties varied widely from 0.42 to 237.87 mg/100 g dried pepper. The pepper-methanol extract antioxidant activities of 'variety 2, 4, 8, 9' were higher than others. A high correlation was observed between the antioxidant activities and the polyphenol contents (r=0.804, r=0.701).

본 연구에서는 한국산 고추를 교배하여 육성된 신품종 고추 24종류를 이용해 색도, ASTA 색상값을 측정하여 고추의 외적인 붉은색 품질을 분석하고, carotenoid의 함량을 측정하여 고추의 색상 특성을 연구하고자 하였습니다. 또한 phytochemicals 성분인 ascorbic acid, polyphenol, flavonoid 함량, capsaicinoids의 함량을 측정하였으며, 항산화 활성을 연구함으로써 신품종 고추의 특성을 분석하고, 신품종 고추 품질의 우수성을 탐색하고자 하였다. 색도를 측정한 결과는 품종 간 차이가 크지는 않았으며 기존의 국산 고추 품종과 비슷한 값을 나타내었다. ASTA 색상값은 116.69-249.83의 범위, 평균 173.64으로 나타나 선행연구에 비해 높게 측정되었다. 또한 carotenoid 함량이 3.19-6.11 mg/g dried weight의 분포를 보였으며, 평균값이 4.52 mg/g dried weight로 측정되어, Kim(11) 선행연구에서 발표한 함량에 비해 높았다. 고추의 유리당 함량은 품종 간에 차이가 크게 나타났으며, '품종 1'이 195.54 mg/g dried weight로 가장 높게 측정되었다. 고추의 ascorbic acid 함량은 8.08-11.53 mg/g dried weight로, 품종별로 다양한 수치를 나타내었다. 고추는 높은 polyphenol 함량과 flavonoid 함량을 가지고 있는 것으로 나타났으며, 이로 인한 다양한 생리활성 효과를 가질 것으로 기대되었다. 또한 Capsaicin과 dihydrocapsaicin의 함량을 측정한 결과, 상당히 넓은 분포 범위를 보였으며, 한국산업규격을 기준으로 '품종 5, 10, 11, 14, 15, 16, 18, 24'은 순한 맛, '품종 3, 6, 13'은 덜 매운 맛, '품종 1, 7, 12, 19'은 보통 매운 맛, '품종 23'은 매운 맛, 나머지 '품종 2, 4, 8, 9, 17, 20, 21, 22'은 매우 매운 맛으로 분류되었다. DPPH와 ABTS 자유기 소거활성은 모두 농도 증가함에 따라 항산화 활성이 증가하는 것으로 나타났으며, '품종 2, 4, 8, 9'는 다른 품종에 비해 항산화 활성이 높았다. 이번 연구를 통해 신품종 고추 간의 색상, 생리활성 성분 함량 및 항산화능의 차이를 확인하였으며, 선행연구와의 비교를 통해 기존 품종에 비해 대체적으로 품질이 향상된 품종임을 검증하였다. 본 연구는 새로 육종한 신품종 고추의 품질 차이를 분석하고 생리활성성분의 우수성을 확인하는 기초 연구로써, 기능성 식품소재로써의 고추의 이용 가능성을 증진시킬 수 있는 기초 자료가 될 수 있을 것으로 기대한다.

Keywords

References

  1. Jeon SN. Characteristic of general chemical properties and flavor components in Capsicum annuum sp. peppers. PhD thesis, Chosun University, Gwangju, Korea (2009)
  2. Yang EY, Cho MC, Lee WM, Kim S, Park DK, Yoon MK. RDA Interrobang Vol. 79: Preparation for the future of pepper industry. Rural Development Administration, Suwon, Korea (2012)
  3. Chiang GH. HPLC analysis of capsaicins and simultaneous determination capsaicins and piperine by HPLC-ECD and UV. J. Food Sci. 51: 499-503 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb11165.x
  4. Kawada T, Watanabe T, Katsura K, Takami H, Iwai K. Formation and metabolism of pungent principle of capsicum fruits. XV. Microdetermination of capsaicin by high-performance liquid chromatography with electrochemical detection. J. Chromatogr. 329: 99-105 (1985) https://doi.org/10.1016/S0021-9673(01)81899-9
  5. Topuz A, Dincer C, Ozdemir KS, Feng Hao, Kushad M. Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno). Food Chem. 129: 860-865 (2011) https://doi.org/10.1016/j.foodchem.2011.05.035
  6. Choi OS, Ha BS. Changes in volatile components and capsaicin of oleoresin red pepper during cooking. J. Korean Soc. Food Sci. Nutr. 23(2): 232-237 (1994)
  7. Gang HM, Park HS, Kwon KR, Rhim TJ. A study on the comparison of antioxidant effects between hot pepper extract and capsaicin. J. Pharmacopuncture 11(1): 109-118 (2008) https://doi.org/10.3831/KPI.2008.11.1.109
  8. Zhang WY, Li Wan Po A. The effectiveness of topically applied capsaicin. Eur. J. Clin. Pharmacol. 46: 517-522 (1994)
  9. Davidek J, Velisek J, Pokorny J. Chemical Changes during Food Processing. Elsevier Science Publishing Company Inc., New York, NY, USA (1990)
  10. Minguez-Mosquera MI, Jaren-Galan M, Garrido-Fernadez J. Color Quality in Paprika. J. Agr. Food Chem. 40: 2384-2388 (1992) https://doi.org/10.1021/jf00024a012
  11. Kim SA. Pigment compositions of Korean red pepper (Capsicum annuum L.) and pigment stability under drying and storage conditions. PhD thesis, Seoul National University, Seoul, Korea (2002)
  12. Park SM. Pungency Analysis of Red Pepper Powder Depending on Regions and Varieties and Effect of Drying Methods on its Quality. MS thesis, Chungbuk University, Cheongju, Korea (2011)
  13. Choi SH. Ascorbic acid of Korean pepper by cultivating season, region and cooking method. J. East Asian Soc. Dietary Life 16(5): 578-584 (2006)
  14. Gropper SS, Smith JL, Groff JL. Advanced Nutrition and Human Metabolism. Nelson Eduction, Ltd., Toronto, Canada (2009)
  15. Osuna-Garcia JA, Wall MM, Waddell CA. Endogenous Levels of Tocopherols and Ascorbic Acid during Fruit Ripening of New Mexican-Type Chile (Capsicum annuum L.) Cultivars. J. Agr. Food Chem. 46: 5093-5096 (1998) https://doi.org/10.1021/jf980588h
  16. Gnayfeed MH, Daood HG, Biacs PA and Alcaraz CF. Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype. J. Sci. Food Agr. 81: 1580-1585 (2001) https://doi.org/10.1002/jsfa.982
  17. Scalbert A, Johnson IT, Saltmarsh M. Polyphenol: antioxidant and beyond. Am. J. Clin. Nutr. 81: 215s-217s (2005)
  18. Han HM. Change of antioxidant activity of wheat flour dough with the addition of phenolic compounds at the different baking process. MS thesis, Kemiyung University, Daegu, Korea (2009)
  19. Kim SG, Noh HY, Park YG, Lee SM, Han EU. Supply and demand trend and perspectives of spicy vegetables. pp. 431-440. In: Perspectives of Agriculture 2013. Korea Rural Economic Institute, Seoul, Korea (2013)
  20. ASTA. Official Analytical Method of the American Spice Trade Association. 2nd ed. method 20.1. American Seed Trade Association, VA, USA (1986)
  21. Davies BH. Part IV. Analysis Methods, Chapter 19. Carotenoid. Vol. 2, pp. 149-150. In: Chemistry and Biochemistry of Plant Pigments. Goodried weightin T.W.(ed). Academic press, New York, USA (1976)
  22. Kim KS, Park JB, Kim SA. Quality characteristics of kochujang prepared with Korean Single-Harvested Pepper (Capsicum annuum L.). J. Korean Soc. Food Sci. Nutr. 36(6): 759-765 (2007) https://doi.org/10.3746/jkfn.2007.36.6.759
  23. MFDA. Analytical Methods of Food Code. Microingredient Analytical methods, Vitamin C. Ministry of Food and Drug Safety, Cheongwon, Korea (2000)
  24. Zhuang YL, Chen L, Sun L, Cao JX. Bioactive characteristics and antioxidant activities of nine peppers. J. Funct. Foods 4: 331-338 (2012) https://doi.org/10.1016/j.jff.2012.01.001
  25. Menichini F, Tundis R, Bonesi M, Loizzo MR, Conforti F, Statti G, Cindio BD, Houghton PJ, Menichini F. The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero. Food Chem. 114: 553-560 (2009) https://doi.org/10.1016/j.foodchem.2008.09.086
  26. Affuquayefio, VK, Buckle KA. Rapid sample preparation method for HPLC analysis of capsaicinoids in capsicum fruits and oleoresins. J. Agr. Food Chem. 35(5): 777-779 (1987) https://doi.org/10.1021/jf00077a032
  27. Brand-Williams W, Cuvelier, M.E, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol. 28: 25-30 (1995) https://doi.org/10.1016/S0023-6438(95)80008-5
  28. Kim DO, Lee LW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agr. Food Chem. 50: 3713-3717 (2002) https://doi.org/10.1021/jf020071c
  29. Ramakrishan TV, Francis FJ. Color and cartoenoid changes in heated paprika. J. Food Sci. 38: 25-28 (1973) https://doi.org/10.1111/j.1365-2621.1973.tb02767.x
  30. Hwang JM, Chung KM. Investigation of distribution and quality of dried red pepper (Capsium annuum L.) in Andong market. Hortic. Environment Biotechnol. 39(6): 702-706 (1998)
  31. Hwang IG, Kim HY, Lee JS, Kim HR, Cho MC, Ko IB, Yoo SM. Quality characteristics of cheongyang pepper (Capsicum annuum L.) according to cultivation region. J. Korea Soc. Food Sci. Nutr. 40(9): 1340-1346 (2011) https://doi.org/10.3746/jkfn.2011.40.9.1340
  32. Jung JK. Monitoring and Management for Standard Quality of Red Pepper Powders in Daegu and Gyeongbuk Area. Gyeongsangbuk-do Institute of Health and Environment, GyeongSangbukdo, Korea (2007)
  33. Polacsek-racz M, Pauli MP, horvath G, Vamos-Vigyazo L. Enzymatic determination of sugar in red pepper. Z. Lebensm Unters Forsch. 172: 115-117 (1981) https://doi.org/10.1007/BF01042416
  34. Lee JS, Kang KK, Hirata Y, Nou IS, Thanh VC. Comparative chemical composition among the varieties of Korean chill pepper. Korean J. Plant Res. 8(1): 17-26 (2005)
  35. Son SM, Lee JH, Oh MS. A comparative study of nutrients and taste components in Korean and imported red peppers. Korean J. Nutr. 28(1): 53-60 (1995)
  36. Choi SM, Jeon YS, Park KY. Comparison of quality of red pepper powders produced in Korea. Korean J. Food Sci. Technol. 32(6): 1251-1257 (2000)
  37. Jung MR, Hwang Y, Kim HY, Cho MC, Hwang IG, Yoo SM, Jeong HS, Lee JS. Evaluation of biological activity in pepper (Capsicum annuum L.) breeding lines. J. Korean Soc. Food Sci. Nutr. 40(5): 642-648 (2011) https://doi.org/10.3746/jkfn.2011.40.5.642
  38. Yoo KM. Antioxidant activity and chemopreventive effects on the induced prostate cancer of yuze(Citrus junos). PhD thesis, Seoul National University, Seoul, Korea (2004)
  39. Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH. Vitamin C, Total Polyphenol, Flavonoid contents and antioxidant capacity of several fruit peels. Korean J. Food Sci. Technol. 44(5): 540-544 (2012) https://doi.org/10.9721/KJFST.2012.44.5.540
  40. Chu YH, Chang CL, Hsu HF. Flavonoid content of several vegetables and their antioxidant activity. J. Sci. Food Agr. 80: 561-566 (2000) https://doi.org/10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#
  41. Yoon JM, Jun JJ, Lim SC, Hee Lee KH, Kim KT, Jeong HS, Lee JS. Changes in selected components and antioxidant and antiproliferative activity of peppers depending on cultivation. J. Korean Soc. Food Sci. Nutr. 39(5): 731-736 (2010) https://doi.org/10.3746/jkfn.2010.39.5.731
  42. Bahorun T, Luximon-Ramma A, Crozier A, Aruoma O. Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant actiivities of Mauritian vegetables. J. Sci. Food Agr. 84: 1553-1561 (2004) https://doi.org/10.1002/jsfa.1820
  43. Kim JY, Lee CR, Cho KH, Lee JH, Lee KT. Antioxidative and Lp-PLA2 inhibitory activities in 29 fruits and vegetables. Korea J. Food Preserv. 16(4): 512-517 (2009)
  44. Palacios I, Lozano M, Moro C, D'Arrigo M, Rostagno M.A, Martinez J.A, Garcia-Lafuente A, Guillamon E, Villares A. Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food Chem. 128: 674-678 (2011) https://doi.org/10.1016/j.foodchem.2011.03.085
  45. Lee CH. Antioxidant and antiproliferative asctivity of the methanol extracts from sprout vegetable. MS thesis, Chungbuk National University, Cheongju, Korea (2010)
  46. Korean Agency for Technology and Standards. Red Pepper Ground. KS H. 2157. Available from: http://www.standard.go.kr/CODE02/USER/0B/03/SerKS_View.asp?KS_NO=KSH2157&Olap-Code=STAU020202 Accessed Dec. 31, 2013.
  47. Lee JS, Choi HS. Properties and antioxidant activities of plant phenolics as free radical scavenger. Life Sci. 4(1): 11-18 (1994)
  48. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol. 36(2): 333-338 (2004)

Cited by

  1. Metabolomic Characterization of Hot Pepper (Capsicum annuum“CM334”) during Fruit Development vol.63, pp.43, 2015, https://doi.org/10.1021/acs.jafc.5b03873
  2. Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper vol.21, pp.4, 2015, https://doi.org/10.20878/cshr.2015.21.4.010
  3. Occurrence and Variation of Soil Nematodes at Continuous Plastic Film House Cultivation in Hot Pepper vol.49, pp.2, 2015, https://doi.org/10.14397/jals.2015.49.2.1