Characterization of Bolivian chili peppers; antioxidant capacity, total phenolic compounds, capsaicin and β-carotene concentration (original) (raw)

Nutrition & Food Science

Abstract

Purpose Chili pepper pods are a worldwide used and cultivated spice with a high economic and cultural importance. Bolivia is a center of origin and diversification of important crops including wild pepper varieties, but little is known about the chemical composition, antioxidant activity and the Scoville and bioactive compounds of these chili peppers. The purpose of this study was to contribute with new data about the chemical composition and the Scoville scale of Bolivian Chili peppers. Design/methodology/approach A total of 26 samples of Bolivian Chili peppers were extracted using distilled water and methanol. Total antioxidant capacity was determined by the ferric-reducing antioxidant power (FRAP) and by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The total phenolic content was determined by Folin and Ciocalteu. Carotene, protein and ashes were determined by Bolivian analytical norms. Capsaicin was determined by high-performance liquid chromato...

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