Antioxidant Activity of Local Red Chili Pepper (Capsicum annuum) from Indonesia Pudji Hastuti Gadjah Mada University, Indonesia

Gadjah Mada University

Capsicum frutescens

Capsicum annuum CIPANAS HOT BEAUTY TAMPAR

. Year Production, tons , , , , , ,2521,066, , ,793 Total Red Chili Production PRODUCTION Area : Java and Sumatera Average production rate : 5.72 ton/ha

The average consumption of:  tomato, 2.53 kg/capita/year  red chili pepper 4 kg/capita/year Home use Home use Industrial use Industrial use

Home use Spices in some recipes Spices in some recipes Sauces Sauces  Sambal terasi  Sambal pecel  Sambal lotis  Sambal bawang  Sambal jenggot  Balado, gulai, rendang, etc.

SAMBAL TERASI

Pecel  Gado gado

Lotis

Balado

Rendang

Gulai

Industrial use  Dried chili :  Dried whole fruit  Chili powder  Chili sauces:  Many recipes  Several types of packaging

Antioxidants Any substance which is capable of delaying, retarding or preventing oxidation  Preventing the development in food of rancidity or other flavor deterioration due to oxidation  Protect cells against damaging effects of ROS singlet oxygen, superoxide anion (O 2 * - ), peroxyl (ROO*), hydroxyl (OH*), alkoxyl (RO*), nitrite oxide (NO*), hydrogen peroxide (H 2 O 2 ), hypochloride (HOCl).

Synthetic and Natural Antioxidants Synthetic and Natural Antioxidants SyntheticBHABHTPGTBHQNDGA Natural Tocopherols,tocotrienols Ascorbic acid Carotenoids Phenolic compounds Fruits, Vegetables, Spices, Tea, Sesame seed, Soybean, etc

chem.composition ANTIOXIDANT ACTIVITY ACTIVITY The internal factors variety / cultivar, variety / cultivar, growing conditions growing conditions maturity of the fruit. maturity of the fruit. The external factors harvesting, handling and storage harvesting, handling and storage processing. processing.

Major fruit and vegetables antioxidants (in chili)  vitamin C,  carotenoid  phenolics.

Antioxidant mechanism AO groups AO mechanism Key features Vitamin C CarotenoidsPhenolics Electron donation Enzymatic reduction ROS quenching Electron donation ROS quenching Electron donation ROS quenching Metal ion chelating Ascorbic acid sparing Vicinal OH groups Conj. Double bonds Vicinal OH groups Conj. Double bonds

Characteristics of red chili Cipanas, Hot Beauty and Tampar Cipanas Hot Beauty Tampar ColorSurface Diameter, cm Length, cm Weight, g Seed, % wf Fleshy part, % wf % wfRedCurly 0.78 (0.07) (1.28) 4.29 (0.79) RedSmooth 1.37 (0.11) (1.31) 8.51 (1.55) RedWavy 1.12 (0.13) (0.96) 5.88 (1.41)

Antioxidant activities of luteolin, quercetin, BHT, BHA, methanol extracts of red chili pepper Cipanas (CW, CF and CT), Hot Beauty (HBW, HBF and HBS), and Tampar (TW,TF and TS), evaluated by radical scavenging activity toward DPPH radicals, expressed as % inhibition relative to a control.

Antioxidant activities of luteolin, quercetin, BHT, BHA, methanol extracts of red chili pepper Cipanas (CW, CF and CT), Hot Beauty (HBW, HBF and HBS), and Tampar (TW,TF and TS), evaluation based on coupled oxidation of b-carotene and linoleic acid, expressed as % inhibition relative to a control. (Wiyani, 1999)

CultivarsMC % w/w Vit. C mg/ 100 g db Carotenoid mg/ 100 g db Phenolic mg/100 g db Cipanas Whole fruit Fleshy part Seed e c g d a g g d a 2.15 g 2.15 g cd bc f f Hot Beauty Whole fruit Fleshy part Seed c a f f c h h f b 1.97 h 1.97 h ab a f f Tampar Whole fruit Fleshy part Seed d b f e b 9.86 i 9.86 i e c 1.83 i 1.83 i e de g g The moisture content, ascorbic acid, total carotenoid and total phenolics contents of fresh fruit, cultivars of Cipanas, Hot beauty and Tampar (Wiyani, 1999)

CAROTENOIDS IN CHILI

FLAVONOID FLAVONOL FLAVON X

Capsaicinoids Total capsaicinoids varies from 0.08 – 0.47% db

CultivarsPhenolicsQuercetinLuteolinFlavonoids*) Cipanas Whole fruit Fleshy part Seed cd bc f f e d 6.71 f 6.71 f 5.78 c 8.08 b 1.61 e d c 8.32 f 8.32 f Hot Beauty Whole fruit Fleshy part Seed ab a f f bc a 8.20 f 8.20 f 6.36 c 9.77 a 4.24 d bc a e Tampar Whole fruit Fleshy part Seed e de g g cd b 7.47 f 7.47 f 4.04 d 5.47 c 1.36 e c b 8.83 f 8.83 f Total phenolic compounds, quercetin and luteolin contents of fresh fruit expressed as mg per100 g of dry materials *) as total of quercetin +luteolin (Wiyani, 1999)

CultivarsPhenolicsQuercetinLuteolinFlavonoids*) Cipanas Whole fruit Fleshy part Seed d ab 7.88 e 7.88 e 1.37 d 1.76 c 0.67 e 0.49 b 0.78 a 0.16 e 1.86 e 2.55 cd 0.83 f Hot Beauty Whole fruit Fleshy part Seed c a 5.92 f 5.92 f 2.16 b 2.95 a 0.68 e 0.56 b 0.75 a 0.25 d 2.72 c 3.70 a 0.94 f Tampar Whole fruit Fleshy part Seed d bc 5.24 g 5.24 g 2.00 bc 2.68 a 0.63 e 0.31 d 0.39 c 0.12 e 2.31 d 3.07 b 0.74 f Total phenolic compounds, quercetin and luteolin contents of fresh fruit expressed as mg per g of methanol extract *) as total of quercetin + luteolin (Wiyani, 1999)

Antioxidant activity of flavonoids depend on: the structure of o-dihydroxy of B ring, the structure of o-dihydroxy of B ring, conjugated double bond in the position of 2,3 and 4-oxo, conjugated double bond in the position of 2,3 and 4-oxo, hydroxyl groups in the position of 3 and 5. hydroxyl groups in the position of 3 and 5.

Flavonoid may poses activity as antiradical of hydroxyl (OH*) antiradical of hydroxyl (OH*) antiradical of superoxide (O 2 *) antiradical of superoxide (O 2 *) antilipoperoxide (R* alkyl; ROO* peroxy; RO* alkoxy) antilipoperoxide (R* alkyl; ROO* peroxy; RO* alkoxy) antioxygen (O 2, 1 O 2 ) antioxygen (O 2, 1 O 2 ) metal chelating. metal chelating.

SUMMARY Red chili pepper from Indonesia contain substantially of vitamin C, carotenoids and phenolics compounds which contribute to their antioxidant activities. Red chili pepper from Indonesia contain substantially of vitamin C, carotenoids and phenolics compounds which contribute to their antioxidant activities. The antioxidant activities of chili varies with the cultivars and different part of the fruit. Fleshy part of the fruit indicate higher antioxidant activity than that of the seed. The antioxidant activities of chili varies with the cultivars and different part of the fruit. Fleshy part of the fruit indicate higher antioxidant activity than that of the seed.

The utilization of red chili pepper is widely spread in Indonesian cuisine either as spices or as sauces. Due to exposure to the air and heat as well as combining with other ingredient during processing the antioxidant activity may be change, therefore it is worth to be further evaluated. The utilization of red chili pepper is widely spread in Indonesian cuisine either as spices or as sauces. Due to exposure to the air and heat as well as combining with other ingredient during processing the antioxidant activity may be change, therefore it is worth to be further evaluated.

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