STUDY ON FUNCTIONAL PROPERTIES OF SELECTED CHILLI VARIETIES GROWN IN KATHMANDU, NEPAL

被引：0

作者：

Adhikari, Bhaskar Mani ^{[1
]}

Pradhan, Nancy ^{[1
]}

机构：

[1] Natl Coll Food Sci & Technol, Kathmandu, Nepal

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2014年 / 3卷 / 06期

关键词：

Chilli; pungency; antioxidant activities; ascorbic acid; natural pigments;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present work was undertaken to study the functional properties (oleoresin, pungency, antioxidant activity, phenolic content, ascorbic acid content and natural pigments) of six chilli varieties found in Kathmandu, Nepal. The yield of oleoresin was found to be higher in ethyl acetate than acetone. Habanero showed the highest pungency (420,000 SHU) while Bell pepper showed lowest pungency (0 SHU). The antioxidant activity was higher in Habanero (IC50 = 206.43 mu g/mL) due to high phenolic content 128.6 mg of GA/g and low in Indian pepper (IC50 = 578.16 mu g/mL) due to lower phenolic content 74.92 mg of GA/g. The ascorbic acid contents were ranged from 38.59 +/- 4.53 to 107.52 +/- 18.65 mg/100g and maximum was observed in Pimento. Among six varieties, chlorophyll and carotenoid contents were found to be maximum in Jire.

引用

页码：488 / 490

页数：3

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