Comparison of phytochemical and antioxidant activities in different color stages and varieties of Paprika harvested in Korea

Abstract

This study qualitatively and quantitatively analyzed various carotenoids, L-ascorbic acid, and tocopherol and their anti-oxidant properties from four varieties (Special, Chelsea, Cupra, and Fiesta) and three different color stages [green (GP), yellow (YP) and red (RP)] of paprika harvested in Korea. Seven carotenoids were identified, mainly lutein in GP (Special: 4.65±0.84 mg/kg fresh weight (fw)) and YP (Fiesta: 5.19±0.05 mg/kg fw), and capsorubin (3.16±0.35 mg/kg fw) and capsanthin (53.70±6.23 mg/kg fw) in Special of RP. RP was the highest in total carotenoids, L-ascorbic acid, and α-tocopherol contents, while GP was the highest in ±-tocopherol content. RP showed the strongest antioxidant activity (IC50=62. 40±0.03 μg/mL in an ABTS assay and 182.77±31.74 μg/mL in a DPPH assay). Paprika in different color stages has many phytochemicals even though they have different kinds of carotenoids. Therefore, dietary intake of paprika may be helpful for improving human health. © The Korean Society of Food Science and Technology.