. 2015 Jul 10;52(12):8086–8094. doi: 10.1007/s13197-015-1935-8

Table 1.

Capsainoids, total phenolics and antioxidant activities of seed and pulp pepper extracts

Sample	Bioactive concentration			Antioxidant activity
Sample	Capsaicin mg/100 g	Dihydrocapsaicin (mg/100 g⁻¹)	Total phenolics (mg GAE 100 g⁻¹)	DPPH•(μmol TE.g⁻¹)	ABTS• + (μmol TE.g⁻¹)	FRAP (μmol TE.g⁻¹)
Bell pepper pulp	NDⁱ	3,00 ± 0.08^g	119.97 ± 3.44^h	2.28 ± 0.02^h	17.17 ± 0.07ⁱ	3.99 ± 0.15^h
Bell pepper seed	NDⁱ	12.27 ± 0.22^g	409.45 ± 7.27^e	11.32 ± 0,23^f	89.25 ± 2.12^e	9.94 ± 0.32^{f g}
Cayenne pepper pulp	7.72 ± 0.24^{g h}	10.02 ± 0.40^g	205.12 ± 4.57^{f g}	2.57 ± 0.02ⁱ	32.08 ± 0.42^g	4.28 ± 0.07^h
Cayenne pepper seed	61.95 ± 0.14^d	102.70 ± 0.36^d	547.64 ± 19.24^d	13.89 ± 0,10^d	106.66 ± 1.92^f	14.74 ± 0.78^e
Dedo de moça pepper pulp	2.99 ± 0.14^{h i}	7.58 ± 0.04^g	164.51 ± 3.67^{g h}	2.24 ± 0.01^h	28.66 ± 0.15^{g h}	3.21 ± 0.015^h
Dedo de moça pepper seed	10.01 ± 0.50^g	39.47 ± 0.54^f	508.85 ± 18.30^d	12.90 ± 0.02^e	105.09 ± 2.00^f	13.37 ± 0.33^{e f}
Red Habanero pepper pulp	50.62 ± 0.23^f	16.27 ± 0.54^{f g}	232.70 ± 5.01^f	2.60 ± 0.02ⁱ	26.94 ± 0.18^h	8.98 ± 0.29^g
Red Habanero pepper seed	1024.32 ± 0,41^a	1207.84 ± 0.38^a	2666.18 ± 28.48^a	16.26 ± 0.03^a	132.93 ± 0.61^b	82.67 ± 4.24^a
Orange Habanero pepper pulp	21.70 ± 0.03^e	14.15 ± 0.23^g	169.97 ± 4.58^{f g h}	2.60 ± 0.02ⁱ	20.27 ± 0.30ⁱ	4.81 ± 0.06^h
Orange Habanero pepper seed	907.44 ± 4.73^b	781.44 ± 3.38^b	2060.12 ± 20.56^b	15.64 ± 0.04^b	122.74 ± 2.12^c	64.73 ± 1.55^b
Malagueta pepper pulp	48.27 ± 0.06^f	68.32 ± 0.69^e	438.76 ± 9.72^e	3.09 ± 0.03^g	97.40 ± 0.36^d	21.17 ± 0.79^d
Malagueta pepper seed	203.84 ± 1.60^c	410.30 ± 20.59^c	843.39 ± 11.11^c	15.06 ± 0.04^c	141.25 ± 2.12^a	26.32 ± 0.98^c

Different letters within the same column indicate that the values are significantly different (p ≤ 0.05)