Medalcho Tadewos Hadero, Ali Kebede Abegaz, Augchew Engeda Dessalegn, Mate Juan Ignacio
School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University Hawassa Ethiopia.
Hawassa College of Teacher Education Hawassa Ethiopia.
Food Sci Nutr. 2023 Dec 7;12(7):4594-4604. doi: 10.1002/fsn3.3886. eCollection 2024 Jul.
Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as , which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) ( = .71), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) ( = .95), and ferric ion reducing antioxidant power (FRAP) ( = .76), as well as between β-carotene and DPPH ( = .69), FRAP ( = .69), and ferrous ion chelating activity (FICA) ( = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.
辛辣红辣椒是埃塞俄比亚最受欢迎的香料，在当地也被称为 ，因其辛辣味、风味和颜色而备受珍视。辛辣红辣椒粉用于为 和其他炖菜调味，以及制作不同形式的调味品。本研究的目的是测量生香料（黑孜然、大蒜、生姜和小豆蔻）、对照红辣椒（HRP）以及生熟实验用和商业用辛辣红辣椒产品的植物化学成分。使用分光光度计对样品的植物化学成分进行分析。与生实验用辛辣红辣椒、生香料和HRP相比，生商业用辛辣红辣椒表现出最高的生物活性植物化学成分。熟商业用辛辣红辣椒或炒制的辛辣红辣椒总黄酮含量（TFC）和总类胡萝卜素含量（TCC）最高。同样，熟实验用辛辣红辣椒总酚含量（TPC）和β-胡萝卜素水平最高。生香料的TPC和TFC值在0.24至0.65之间，与抗氧化活性相关。TCC与2,2-二苯基-1-苦基肼（DPPH）（r = 0.71）、2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）（r = 0.95）和铁离子还原抗氧化能力（FRAP）（r = 0.76）之间存在显著相关性，β-胡萝卜素与DPPH（r = 0.69）、FRAP（r = 0.69）和亚铁离子螯合活性（FICA）（r = 0.78）之间也存在显著相关性。本研究证实，生香料及其与红辣椒的混合物是埃塞俄比亚饮食中具有自由基清除能力的生物活性植物化学成分的良好来源。
