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

Authors

  • Bhaskar Mani Adhikari
  • Nancy Pradhan

Keywords:

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

Abstract

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 µg/mL) due to high phenolic content 128.6 mg of GA/g and low in Indian pepper (IC50 = 578.16 µg/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.

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Published

2014-06-01

How to Cite

Mani Adhikari, B., & Pradhan, N. (2014). STUDY ON FUNCTIONAL PROPERTIES OF SELECTED CHILLI VARIETIES GROWN IN KATHMANDU, NEPAL. Journal of Microbiology, Biotechnology and Food Sciences, 3(6), 488–490. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7663

Issue

Vol. 3 No. 6 (2014): June - July

Section

Food Sciences

License

Copyright (c) 2014 Bhaskar Mani Adhikari, Nancy Pradhan

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).