Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3761

Full Length Research Paper

Antioxidant activity and bioactive compounds of Chiltepin (Capsicum annuum var. glabriusculum) and Habanero (Capsicum chinense): A comparative study

Alfonso Rodríguez-Maturino1, Aura Valenzuela-Solorio1, Rosalba Troncoso-Rojas2, Daniel González-Mendoza1*, Onécimo Grimaldo-Juarez1, Mónica Aviles-Marin1 and Lourdes Cervantes-Diaz1
1Instituto de  Ciencias Agrícolas -Universidad Autónoma de Baja California, Carretera Delta S/N, Ejido Nuevo León 21705, Baja California, México. 2Centro de Investigación en Alimentación y Desarrollo, A.C., Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a La Victoria km. 0.6, Hermosillo, Sonora 83000, México.    
Email: [email protected]

  •  Accepted: 20 December 2011
  •  Published: 09 March 2012

Abstract

Phenolic compounds, carotenoids content (red and yellow), extractable colour (total pigments) and antioxidant activity in fruits from Chiltepin and Habanero pepper were investigated. The Habanero pepper had significantly higher total phenolic content (5.92 ± 0.47 mg/g GAE) than the Chiltepin pepper (4.85 ± 0.23 mg/g GAE). On the other hand, the highest content of total antioxidant activity was found in Chiltepin chili (11.10 ± 1.6 mg of GAE /g of dry weight). In contrast, Habanero chili showed the lowest values of total antioxidant activity. In this way, the Habanero chilli has the lowest content (14 mg/g dry weight) of carotenoids (yellow isochromic fraction) while the Chiltepin chilli had higher levels of yellow isochromic fraction (36 mg/g dry weigh). Finally, the Chiltepin showed the highest value ofextractable colour (80 ASTA units) than Habanero (40 ASTA units). Therefore Chiltepin and Habanero peppers are a good prospect for developing varieties with higher levels of bioactive compounds.

 

Key words: Chiltepin pepper, Habanero pepper, phenolic compounds, carotenoids content, extractable colour, antioxidant activity.