Determination of bioactive components in selected varieties of pepper (Capsicum L.)

Figures & data

Table 1. Vitamin C content, capsaicin content, and total polyphenol content in analyzed samples

	Vitamin C (μg/g FW)	Vitamin C (μg/g DM)	Capsaicin (μg/g FW)	Capsaicin (μg/g DM)	TPC (mg GAE/kg FW)	TPC (mg GAE/kg DM)
Garam F1	80.61 ± 0.46	631.2 ± 3.63	7.6 ± 0.06	59.2 ± 0.47	540.2 ± 6.77	4230 ± 45.89
Alma	125.91 ± 7.84	952.4 ± 59.32	12.5 ± 0.05	94.18 ± 0.4	1314 ± 18.39	9939 ± 120.49
Poseidon	171.54 ± 0.84	1052 ± 5.16	88.89 ± 0.12	545.34 ± 0.72	1165.9 ± 6.56	7152 ± 34.88
Promontor	223.62 ± 0.16	1970 ± 1.37	ND	ND	727.04 ± 0.07	6405 ± 0.53
Slovakia	183.28 ± 0.08	1994 ± 0.82	4.08 ± 0.02	44.4 ± 0.22	599.4 ± 1.45	6522 ± 13.7
Claudius	228.49 ± 0.15	2139 ± 1.42	ND	ND	752.2 ± 2.55	7043 ± 20.65
Bhut Jolokia	81.45 ± 0.26	433.3 ± 1.39	418.18 ± 0.02	2224.36 ± 0.09	1019.23 ± 15.23	5421 ± 70.14
Serrano	23.39 ± 0.55	95.76 ± 2.27	120.0 ± 0.12	491.2 ± 0.47	1383.6 ± 22.4	5663 ± 79.42
Candlelight	52.16 ± 0.82	161.5 ± 2.55	126.0 ± 0.06	389.97 ± 0.17	2772.2 ± 16.84	8579 ± 45.15

FW – fresh weight, DM – dry matter, TPC – total polyphenol content, GAE – gallic acid equivalent

Table 2. Antioxidant activity of analyzed samples

	DPPH (μmol TE/g FW)	DPPH (μmol TE/g DM)	ABTS (μmol TE/g FW)	ABTS (μmol TE/g DM)	FRAP (μmol TE/g FW)	FRAP (μmol TE/g DM)
Garam F1	3.02 ± 0.01	23.63 ± 0.08	2.54 ± 0.09	19.09 ± 0.7	2.44 ± 0.05	19.09 ± 0.35
Alma	6.00 ± 0.16	45.41 ± 1.25	4.42 ± 0.05	33.43 ± 0.39	4.48 ± 0.02	33.9 ± 0.14
Poseidon	7.08 ± 0.05	43.41 ± 0.28	5.20 ± 0.09	31.91 ± 0.53	4.89 ± 0.05	30.01 ± 0.32
Promontor	8.79 ± 0.05	77.47 ± 0.46	6.94 ± 0.02	61.18 ± 0.15	5.81 ± 0.02	51.17 ± 0.13
Slovakia	5.40 ± 0.05	58.74 ± 0.57	3.79 ± 0.01	41.22 ± 1.19	2.98 ± 0.02	32.39 ± 0.19
Claudius	9.81 ± 0.02	91.81 ± 0.16	7.02 ± 0.01	65.7 ± 0.83	6.56 ± 0.03	61.46 ± 0.31
Bhut Jolokia	5.71 ± 0.1	30.38 ± 0.54	4.2 ± 0.01	22.36 ± 0.67	4.48 ± 0.06	23.83 ± 0.34
Serrano	4.76 ± 0.15	19.48 ± 0.61	4.02 ± 0.06	16.45 ± 0.23	5.38 ± 0.1	22.03 ± 0.42
Candlelight	7.05 ± 0.02	21.82 ± 0.07	5.08 ± 0.16	15.72 ± 0.5	12.62 ± 0.39	39.07 ± 1.21

FW – fresh weight, DM – dry matter

Figure 1. Differences in the content of monitored elements in selected varieties

Figure 2. Differences in the content of monitored elements in selected varieties

Figure 3. Differences in the content of monitored elements in selected varieties

Figure 4. The relationships between the tested parameters

Figure 5. Map of F1 and F2 with the observations (centroids and 95% confidence ellipses)

Figure 6. Plot of the first two PC loadings