Kim Gwi Deok, Lee You Seok, Cho Jeong-Yong, Lee Young Han, Choi Kyeong Ju, Lee Youn, Han Tae-Ho, Lee Sang-Hyun, Park Keun-Hyung, Moon Jae-Hak
Department of Food Science and Technology and Funcitional Food Research Center, Chonnam National University, Gwangju 500-757, Korea.
J Agric Food Chem. 2010 Dec 8;58(23):12300-6. doi: 10.1021/jf1028448. Epub 2010 Nov 8.
The aim of this study was to evaluate the chemical compositions and antioxidative activities of hot pepper fruits cultivated with strict management by organic and conventional agricultural practices. The ascorbic acid content in the organically grown hot pepper (OGP) was significantly higher than that of conventionally grown hot pepper (CGP) in both green and red fruits. The content of other bioactive compounds such as flavonoids (apigenin, luteolin, quercetin) and total phenolics in OGP was typically higher than in CGP regardless of fruit color. In addition, the ABTS(+) radical-scavenging activity of OGP red fruits was significantly higher than that of CGP red fruits. Moreover, regardless of the color of the fruits, a higher antioxidative activity was observed in blood plasma from rats administered the OGP fruit extracts than in blood plasma from rats administered the CGP fruit extracts. It was hypothesized that the higher antioxidant activity of the OGP fruits may have resulted from the higher antioxidant content in the OGP fruits. These results suggest that consumption of pepper fruits may increase antioxidant activity in the blood, and OGP fruits may be more effective in increasing this antioxidant activity than CGP fruits.
本研究旨在评估通过有机和传统农业实践严格管理种植的辣椒果实的化学成分和抗氧化活性。有机种植的辣椒（OGP）中，绿色和红色果实的抗坏血酸含量均显著高于传统种植的辣椒（CGP）。无论果实颜色如何，OGP中黄酮类化合物（芹菜素、木犀草素、槲皮素）和总酚等其他生物活性化合物的含量通常高于CGP。此外，OGP红色果实的ABTS(+)自由基清除活性显著高于CGP红色果实。而且，无论果实颜色如何，给予OGP果实提取物的大鼠血浆中的抗氧化活性均高于给予CGP果实提取物的大鼠血浆。据推测，OGP果实较高的抗氧化活性可能源于OGP果实中较高的抗氧化剂含量。这些结果表明，食用辣椒果实可能会增加血液中的抗氧化活性，并且OGP果实可能比CGP果实在增加这种抗氧化活性方面更有效。
