Table 1.
Antioxidant activities determined by four selected different assays and total phenolics contents of the chilli extracts
| Sample | Species | DPPH | DMPD | ABTS | FRAP | TPC |
|---|---|---|---|---|---|---|
| Phet Mo Dindaeng | C. chinense | 20.00 ± 0.30 | 6.61 ± 0.05 | 56.03 ± 0.28 | 42.10 ± 0.42 | 200.41 ± 4.49 |
| Huai Si Thon Kanlapaphruek | C. annuum | 17.96 ± 0.02 | 6.47 ± 0.07 | 48.43 ± 0.26 | 32.11 ± 0.91 | 193.49 ± 1.08 |
| Shima Sakon Nakhon | C. frutescens ± C. chinense | 12.51 ± 0.11 | 5.75 ± 0.09 | 47.40 ± 0.33 | 28.91 ± 0.60 | 185.67 ± 2.43 |
| Homkhao | C. chinense | 10.54 ± 0.04 | 5.12 ± 0.08 | 42.48 ± 0.20 | 27.02 ± 0.29 | 184.58 ± 5.27 |
| Yot Son Khem 80 | C. annuum | 10.03 ± 0.09 | 5.01 ± 0.05 | 42.43 ± 0.10 | 24.39 ± 0.86 | 139.96 ± 0.79 |
| Mokho 2 | C. annuum | 9.68 ± 0.08 | 4.98 ± 0.05 | 40.17 ± 0.23 | 23.30 ± 0.27 | 122.00 ± 2.05 |
| PBC932 | C. chinense | 8.78 ± 0.26 | 4.67 ± 0.03 | 38.67 ± 0.18 | 23.02 ± 0.40 | 111.21 ± 1.15 |
| Akkhani Phirot | C. chinense | 7.90 ± 0.05 | 4.08 ± 0.18 | 37.56 ± 0.21 | 22.36 ± 1.41 | 106.74 ± 2.00 |
| Habanero White | C. chinense | 6.17 ± 0.30 | 4.04 ± 0.05 | 36.43 ± 1.57 | 21.99 ± 0.16 | 106.28 ± 3.81 |
| Thapthim Mo Dindaeng | C. chinense | 4.69 ± 0.11 | 3.75 ± 0.06 | 34.27 ± 0.07 | 20.89 ± 0.11 | 94.96 ± 0.92 |
| Habanero Orange | C. chinense | 4.05 ± 0.02 | 3.10 ± 0.03 | 30.85 ± 0.26 | 13.45 ± 0.10 | 69.08 ± 1.46 |
| Ratchaburi | C. frutescens | 3.65 ± 0.38 | 1.85 ± 0.04 | 24.49 ± 0.13 | 12.86 ± 0.05 | 54.96 ± 1.08 |
| Som | C. chinense | 3.40 ± 0.03 | 1.85 ± 0.08 | 22.87 ± 0.19 | 10.16 ± 0.14 | 54.51 ± 0.59 |
| Phirot | C. chinense | 3.07 ± 0.16 | 1.52 ± 0.08 | 20.42 ± 0.32 | 8.98 ± 0.57 | 53.73 ± 0.41 |
DPPH, DMPD, ABTS, FRAP and TPC were expressed as mg GA/g DW. Data are given as the mean ± SD (n = 3)