An antioxidant of dried chili pepper maintained its activity through postharvest ripening for 18 months
Ogiso Y., Hosoda Yabe R., Kawamoto Y., Kawamoto T., Kato K. and Yabe T.
Bioscience, Biotechnology and Biochemistry, 72(12) p. 3297-3300, 2008.
2008
บทคัดย่อ
The antioxidant properties of hot-water extracts from a dried chili pepper were maintained through the postharvest ripening process at 10degC for 18 months. In order to isolate the antioxidant from the ripe pepper, we fractionated hot-water extracts by size-exclusion gel chromatography. A certain fraction showed antioxidative activity via the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity assay. Structural analysis by reversed-phase high performance liquid chromatography (HPLC), LC-MS, and nuclear magnetic resonance (NMR) revealed that the antioxidant was a known compound, p-coumaryl alcohol. This study indicates that an effective antioxidant in chili pepper sustains its antioxidative effects during the postharvest ripening process.