Antioxidant Properties, Ascorbic Acid and Total Carotenoid Values of Sweet and Hot Red Pepper Paste: A Traditional Food in Turkish Diet
Red pepper (Capsicum annum L.) has long been
recognized as a good source of antioxidants, being rich in ascorbic
acid and other phytochemicals. In Turkish cuisine red pepper is
sometimes consumed raw in salads and baked as a garnish, but its
most wide consumption type is red pepper paste. The processing of
red pepper into pepper paste includes various thermal treatment steps
such as heating and pasteurizing. There are reports demonstrating an
enhancement or reduction in antioxidant activity of vegetables after
thermal treatment. So this study was conducted to investigate the
total phenolic, ascorbic acid and total carotenoids as well as free
radical scavenging activity of raw red pepper and various red pepper
pastes obtainable on the market. The samples were analyzed for
radical-scavenging activity (RSA) and total polyphenol (TP) content
using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteu
methods, respectively. Total carotenoids and ascorbic acid contents
were determined spectrophotometrically. Results suggest that hot
pepper paste contained significantly (P<0.05) higher concentrations
of TP than sweet pepper paste. However there is no significant
(P>0.05) difference in RSA, ascorbic acid and total carotenoids
content between sweet and hot red pepper paste products. It is
concluded that the red pepper paste, that has a wide range of
consumption in Turkish cuisine, presents a good dose of phenolic
compounds and antioxidant capacity and it should be regarded as a
functional food.
[1] M. Serrano, P. J. Zapata, S. Castillo, F. Guillén, D. Martínez-Romero, D.
Valero, "Antioxidant and nutritive constituents during sweet pepper
development and ripening are enhanced by nitrophenolate treatments,"
Food Chem, vol. 118, pp. 497–503, 2010.
[2] Y. Zhuang, L. Chen, L. Sun, J. Cao, "Bioactive characteristics and
antioxidant activities of nine peppers,” Journal of functıonal foods, vol.
4, pp. 331–338, 2012.
[3] L. A. Howard, A. D. Wong, A. K. Perry, B. P. Klein, "B-carotene and
ascorbic acid retention in fresh and processed vegetables," Journal of
Food Science, vol. 64, pp. 929–936, 1999.
[4] H. Matsufuji, H. Nakamuro, M. Chino, T. Mitsuharo," Antioxidant
activity of capsanthin and the fatty acid esters in paprika (Capsicum
annuum)," J Agr Food Chem, vol. 46, pp. 3462–3472, 1998
[5] S.T. Omaye, N.I. Krinsky, V.E. Kagan, S.T. Mayne, D.C. Liebler, W.R.
Bidlack, "β-Carotene: friend or foe?" Fundam. Appl. Toxicol., vol. 40,
pp. 163–174, 1997.
[6] G.S. Omenn, G.E. Goodman, M.D. Thornquist, J. Balmes, M.R. Cullen,
A. Glass, J.P. Keogh, F.L. Meyskens, B. Valanis, J.H. Williams, S.
Barnhart, S. Hammar, "Effects of a combination of beta carotene and
vitamin A on lung cancer and cardiovascular disease," N. Engl. J. Med.,
vol. 334, pp. 1150–1155, 1996.
[7] A. Marín, F. Ferreres, F. A. Tomás-Barberán, M. I. Gil,
"Characterization and quantitation of antioxidant constituents of sweet
pepper (Capsicum annuum L.)," J Agr Food Chem, vol. 52, pp. 3861–
3869, 2004.
[8] I.S. Ahn, M.S. Do, S.O. Kim, H.S. Jung, Y.I. Kim, H.J. Kim, K.Y. Park,
"Antiobesity effect of Kochujang (Korean fermented red pepper paste)
extract in 3T3-L1 adipocytes," J Med Food, vol.9(1), pp. 15-21, Spring
2006.
[9] L. H. Kim, Y. Lim, "Anti-Obesity Effect of Commercial Kochujang and
Fermented Wheat Grain Products in Sprague-Dawley Rats," The Korean
J Food and Nut, Vol. 27, pp.641-649, 2014.
[10] H. Bozkurt, O. Erkmen, "Effects of salt, starter culture and production
techniques on the quality of hot pepper paste," J Food Eng, vol. 69, pp.
473–479, 2005.
[11] H. Kuleaşan, M. Okur, "Industrial production of traditional red pepper
paste and prevention of spoilage during storage," J Food, Agric Environ,
vol.10, pp. 241-246, 2012.
[12] A. Wojdyło, J. Oszmian´ski, R. Czemerys, "Antioxidant activity and
phenolic compounds in 32 selected herbs," Food Chem, vol.105, 940–
949, 2007.
[13] L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson, M. Qian, "Free radical
scavenging properties of wheat extracts," J Agr Food Chem, vol. 50,
pp.1619–1624, 2002.
[14] M. Buret, "Tomato sampling for quality assessment," Milano: IVTPA
1991
[15] D. Hornero-Mendez, J. Costa-Garcia, M.I. Minguez Mosquera,
"Characterization of carotenoid high-producing Capcicum annum
cultivars selected for paprica production," J Agr Food Chem, vol. 50,
pp.5711–5716, 2002.
[16] G. R. Takeoka, L. Dao, S. Flessa, D. M. Gillespie, W. T. Jewell, B.
Huebner, et al. "Processing effects on lycopene content and antioxidant
activity of tomatoes," J Agr Food Chem, vol. 49, pp. 3713–3717, 2001.
[17] R. Re, P. M. Bramley and C. Rice-Evans, "Effects of food processing on
flavonoids and lycopene status in a Mediterranean tomato variety," Free
Radical Res, vol. 36, pp. 803–810, 2002.
[18] A. A. Abushita, H. G. Daood, P. A. Biacs, "Change in carotenoids and
antioxidant vitamins in tomato as a function of varietal and
technological factors," J Agr Food Chem, 48, 2075–2081. 2000.
[19] V. Dewanto, X. Wu, K. K. Adom, R. H. Liu, "Thermal processing
enhances the nutritional value of tomatoes by increasing total
antioxidant activity," J Agr Food Chem, vol. 50, pp. 3010–3014, 2002.
[20] E. Sahlina, G.P. Savagea, C.E. Listerc, "Investigation of the antioxidant
properties of tomatoes after processing," J Food Compos Anal, vol. 17,
pp. 635–647, 2004.
[21] A. M. Chuah, Y. C. Lee, T. Yamaguchi, H. Takamura, L. J. Yin, T.
Matoba, "Effect of cooking on the antioxidant properties of coloured
peppers," Food Chem, vol. 111, pp. 20–28, 2008.
[22] C. Kaur and H. C. Kapoor, “Antioxidants in fruits and vegetables – the
millennium’s health," Int J Food Sci Tech, vol. 36, pp. 703–725, 2001.
[23] N. Deepaa, C. Kaura, B. Singhb, H.C. Kapoorc, "Antioxidant activity in
some red sweet pepper cultivars," J Food Compos Anal, vol. 19, pp.
572–578, 2006.
[24] M.A. Murcia, A.M. Jiménez-Monreal, L. García-Diz, M. Carmona, L.
Maggi, M. Martínez-Tomé, "Antioxidant activity of minimally
processed (in modified atmospheres), dehydrated and ready-to-eat
vegetables," Food Chem Toxicol, vol. 47, pp. 2103–2110, 2009.
[25] D. Perez-Conesa, J. Garcia-Alonso, V. Garcia-Valverde, M. D. Iniesta,
K. Jacob, L. M. Sanchez-Siles, et al. "Changes in bioactive compounds
and antioxidant activity during homogenization and thermal processing
of tomato puree," Innov Food Sci Emerg, vol. 10(2), pp. 179–188, 2009.
[26] E. Capanoglu, J. Beekwilder, D. Boyacioglu, R. Hall and R. De Vos,
"Changes in antioxidant and metabolite profiles during production of
tomato paste," J Agr Food Chem, vol. 56(3), pp. 964–973, 2008.
[27] S. Gahler, K. Otto, V. Böhm, "Alterations of vitamin C, total phenolics,
and antioxidant capacity as affected by processing tomatoes to different
products," J Agr Food Chem, 51(27), 7962–7968, 2003.
[28] A.H. Simmone, E.H Simmone, R.R. Eitenmiller, H.A. Mill, N.R. Green,
"Ascorbic acid and provitamin A content in some unusually coloured
bell peppers," J Food Compos Anal, vol. 10, pp. 299–311, 1997.
[29] H.G. Daood, H. Vinkler, F. Markus, E.A. Hebshi, P.A. Biacs,
"Antioxidant vitamin content of spice red pepper (paprika) as affected
by technological and varietal factors," Food Chem, vol. 55, pp. 365–372,
1996.
[30] F. Conforti, G. A. Statti, F. Menichini, "Chemical and biological
variability of hot pepper fruits (Capsicum annuum var. acuminatum L.),"
Food Chem, vol. 102, pp.1096–1104, 2007.
[31] M. L. Nguyen, S. J. Schwartz, "Lycopene: Chemical and biological
properties. Developing neutraceuticals for the new millenium," Food
Technol, vol. 53, pp. 38-45, 1999.
[32] K. H. Van Het Hof, C. E. West, J. A. Weststrate, J. G. Hautvast,
"Dietary factors that affect the bioavailability of carotenoids," J Nutr,
vol. 130, pp. 503-510, 2000.
[33] A. Pugliese, M. R. Loizzo, R. Tundis, Y. O’Callaghan, K. G. F.
Menichini, N. O’Brien, "The effect of domestic processing on the
content and bioaccessibility of carotenoids from chili peppers (Capsicum
species)," Food chem, vol. 05, pp. 046, 2013.
[34] F. J. Kao, Y. S. Chiu, W. D. Chiang, "Effect of water cooking on
antioxidant capacity of carotenoid-rich vegetables in Taiwan," J Food
Drug Anal, vol. 22, pp. 202-209, 2014.
[35] J. Takebayashi, T. Oki, J. Watanabe, K. Yamasaki, J. Chen, M. Sato-
Furukawa, M. Tsubota-Utsugi, K. Taku, K. Goto, T. Matsumoto, Y.
Ishimi, "Hydrophilic antioxidant capacities of vegetables and fruits
commonly consumed in Japan and estimated average daily intake of
hydrophilic antioxidants from these foods," J Food Compos Anal, vol.
29, pp. 25–31, 2013.
[1] M. Serrano, P. J. Zapata, S. Castillo, F. Guillén, D. Martínez-Romero, D.
Valero, "Antioxidant and nutritive constituents during sweet pepper
development and ripening are enhanced by nitrophenolate treatments,"
Food Chem, vol. 118, pp. 497–503, 2010.
[2] Y. Zhuang, L. Chen, L. Sun, J. Cao, "Bioactive characteristics and
antioxidant activities of nine peppers,” Journal of functıonal foods, vol.
4, pp. 331–338, 2012.
[3] L. A. Howard, A. D. Wong, A. K. Perry, B. P. Klein, "B-carotene and
ascorbic acid retention in fresh and processed vegetables," Journal of
Food Science, vol. 64, pp. 929–936, 1999.
[4] H. Matsufuji, H. Nakamuro, M. Chino, T. Mitsuharo," Antioxidant
activity of capsanthin and the fatty acid esters in paprika (Capsicum
annuum)," J Agr Food Chem, vol. 46, pp. 3462–3472, 1998
[5] S.T. Omaye, N.I. Krinsky, V.E. Kagan, S.T. Mayne, D.C. Liebler, W.R.
Bidlack, "β-Carotene: friend or foe?" Fundam. Appl. Toxicol., vol. 40,
pp. 163–174, 1997.
[6] G.S. Omenn, G.E. Goodman, M.D. Thornquist, J. Balmes, M.R. Cullen,
A. Glass, J.P. Keogh, F.L. Meyskens, B. Valanis, J.H. Williams, S.
Barnhart, S. Hammar, "Effects of a combination of beta carotene and
vitamin A on lung cancer and cardiovascular disease," N. Engl. J. Med.,
vol. 334, pp. 1150–1155, 1996.
[7] A. Marín, F. Ferreres, F. A. Tomás-Barberán, M. I. Gil,
"Characterization and quantitation of antioxidant constituents of sweet
pepper (Capsicum annuum L.)," J Agr Food Chem, vol. 52, pp. 3861–
3869, 2004.
[8] I.S. Ahn, M.S. Do, S.O. Kim, H.S. Jung, Y.I. Kim, H.J. Kim, K.Y. Park,
"Antiobesity effect of Kochujang (Korean fermented red pepper paste)
extract in 3T3-L1 adipocytes," J Med Food, vol.9(1), pp. 15-21, Spring
2006.
[9] L. H. Kim, Y. Lim, "Anti-Obesity Effect of Commercial Kochujang and
Fermented Wheat Grain Products in Sprague-Dawley Rats," The Korean
J Food and Nut, Vol. 27, pp.641-649, 2014.
[10] H. Bozkurt, O. Erkmen, "Effects of salt, starter culture and production
techniques on the quality of hot pepper paste," J Food Eng, vol. 69, pp.
473–479, 2005.
[11] H. Kuleaşan, M. Okur, "Industrial production of traditional red pepper
paste and prevention of spoilage during storage," J Food, Agric Environ,
vol.10, pp. 241-246, 2012.
[12] A. Wojdyło, J. Oszmian´ski, R. Czemerys, "Antioxidant activity and
phenolic compounds in 32 selected herbs," Food Chem, vol.105, 940–
949, 2007.
[13] L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson, M. Qian, "Free radical
scavenging properties of wheat extracts," J Agr Food Chem, vol. 50,
pp.1619–1624, 2002.
[14] M. Buret, "Tomato sampling for quality assessment," Milano: IVTPA
1991
[15] D. Hornero-Mendez, J. Costa-Garcia, M.I. Minguez Mosquera,
"Characterization of carotenoid high-producing Capcicum annum
cultivars selected for paprica production," J Agr Food Chem, vol. 50,
pp.5711–5716, 2002.
[16] G. R. Takeoka, L. Dao, S. Flessa, D. M. Gillespie, W. T. Jewell, B.
Huebner, et al. "Processing effects on lycopene content and antioxidant
activity of tomatoes," J Agr Food Chem, vol. 49, pp. 3713–3717, 2001.
[17] R. Re, P. M. Bramley and C. Rice-Evans, "Effects of food processing on
flavonoids and lycopene status in a Mediterranean tomato variety," Free
Radical Res, vol. 36, pp. 803–810, 2002.
[18] A. A. Abushita, H. G. Daood, P. A. Biacs, "Change in carotenoids and
antioxidant vitamins in tomato as a function of varietal and
technological factors," J Agr Food Chem, 48, 2075–2081. 2000.
[19] V. Dewanto, X. Wu, K. K. Adom, R. H. Liu, "Thermal processing
enhances the nutritional value of tomatoes by increasing total
antioxidant activity," J Agr Food Chem, vol. 50, pp. 3010–3014, 2002.
[20] E. Sahlina, G.P. Savagea, C.E. Listerc, "Investigation of the antioxidant
properties of tomatoes after processing," J Food Compos Anal, vol. 17,
pp. 635–647, 2004.
[21] A. M. Chuah, Y. C. Lee, T. Yamaguchi, H. Takamura, L. J. Yin, T.
Matoba, "Effect of cooking on the antioxidant properties of coloured
peppers," Food Chem, vol. 111, pp. 20–28, 2008.
[22] C. Kaur and H. C. Kapoor, “Antioxidants in fruits and vegetables – the
millennium’s health," Int J Food Sci Tech, vol. 36, pp. 703–725, 2001.
[23] N. Deepaa, C. Kaura, B. Singhb, H.C. Kapoorc, "Antioxidant activity in
some red sweet pepper cultivars," J Food Compos Anal, vol. 19, pp.
572–578, 2006.
[24] M.A. Murcia, A.M. Jiménez-Monreal, L. García-Diz, M. Carmona, L.
Maggi, M. Martínez-Tomé, "Antioxidant activity of minimally
processed (in modified atmospheres), dehydrated and ready-to-eat
vegetables," Food Chem Toxicol, vol. 47, pp. 2103–2110, 2009.
[25] D. Perez-Conesa, J. Garcia-Alonso, V. Garcia-Valverde, M. D. Iniesta,
K. Jacob, L. M. Sanchez-Siles, et al. "Changes in bioactive compounds
and antioxidant activity during homogenization and thermal processing
of tomato puree," Innov Food Sci Emerg, vol. 10(2), pp. 179–188, 2009.
[26] E. Capanoglu, J. Beekwilder, D. Boyacioglu, R. Hall and R. De Vos,
"Changes in antioxidant and metabolite profiles during production of
tomato paste," J Agr Food Chem, vol. 56(3), pp. 964–973, 2008.
[27] S. Gahler, K. Otto, V. Böhm, "Alterations of vitamin C, total phenolics,
and antioxidant capacity as affected by processing tomatoes to different
products," J Agr Food Chem, 51(27), 7962–7968, 2003.
[28] A.H. Simmone, E.H Simmone, R.R. Eitenmiller, H.A. Mill, N.R. Green,
"Ascorbic acid and provitamin A content in some unusually coloured
bell peppers," J Food Compos Anal, vol. 10, pp. 299–311, 1997.
[29] H.G. Daood, H. Vinkler, F. Markus, E.A. Hebshi, P.A. Biacs,
"Antioxidant vitamin content of spice red pepper (paprika) as affected
by technological and varietal factors," Food Chem, vol. 55, pp. 365–372,
1996.
[30] F. Conforti, G. A. Statti, F. Menichini, "Chemical and biological
variability of hot pepper fruits (Capsicum annuum var. acuminatum L.),"
Food Chem, vol. 102, pp.1096–1104, 2007.
[31] M. L. Nguyen, S. J. Schwartz, "Lycopene: Chemical and biological
properties. Developing neutraceuticals for the new millenium," Food
Technol, vol. 53, pp. 38-45, 1999.
[32] K. H. Van Het Hof, C. E. West, J. A. Weststrate, J. G. Hautvast,
"Dietary factors that affect the bioavailability of carotenoids," J Nutr,
vol. 130, pp. 503-510, 2000.
[33] A. Pugliese, M. R. Loizzo, R. Tundis, Y. O’Callaghan, K. G. F.
Menichini, N. O’Brien, "The effect of domestic processing on the
content and bioaccessibility of carotenoids from chili peppers (Capsicum
species)," Food chem, vol. 05, pp. 046, 2013.
[34] F. J. Kao, Y. S. Chiu, W. D. Chiang, "Effect of water cooking on
antioxidant capacity of carotenoid-rich vegetables in Taiwan," J Food
Drug Anal, vol. 22, pp. 202-209, 2014.
[35] J. Takebayashi, T. Oki, J. Watanabe, K. Yamasaki, J. Chen, M. Sato-
Furukawa, M. Tsubota-Utsugi, K. Taku, K. Goto, T. Matsumoto, Y.
Ishimi, "Hydrophilic antioxidant capacities of vegetables and fruits
commonly consumed in Japan and estimated average daily intake of
hydrophilic antioxidants from these foods," J Food Compos Anal, vol.
29, pp. 25–31, 2013.
@article{"International Journal of Biological, Life and Agricultural Sciences:71172", author = "Kubra Sayin and Derya Arslan", title = "Antioxidant Properties, Ascorbic Acid and Total Carotenoid Values of Sweet and Hot Red Pepper Paste: A Traditional Food in Turkish Diet", abstract = "Red pepper (Capsicum annum L.) has long been
recognized as a good source of antioxidants, being rich in ascorbic
acid and other phytochemicals. In Turkish cuisine red pepper is
sometimes consumed raw in salads and baked as a garnish, but its
most wide consumption type is red pepper paste. The processing of
red pepper into pepper paste includes various thermal treatment steps
such as heating and pasteurizing. There are reports demonstrating an
enhancement or reduction in antioxidant activity of vegetables after
thermal treatment. So this study was conducted to investigate the
total phenolic, ascorbic acid and total carotenoids as well as free
radical scavenging activity of raw red pepper and various red pepper
pastes obtainable on the market. The samples were analyzed for
radical-scavenging activity (RSA) and total polyphenol (TP) content
using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteu
methods, respectively. Total carotenoids and ascorbic acid contents
were determined spectrophotometrically. Results suggest that hot
pepper paste contained significantly (P0.05) difference in RSA, ascorbic acid and total carotenoids
content between sweet and hot red pepper paste products. It is
concluded that the red pepper paste, that has a wide range of
consumption in Turkish cuisine, presents a good dose of phenolic
compounds and antioxidant capacity and it should be regarded as a
functional food.", keywords = "Antioxidant properties, Red pepper paste, Total
carotenoids, Total phenolic content.", volume = "9", number = "7", pages = "829-4", }