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Antioxidant Potential of Bell Pepper (Capsicum annum L.)-A Review

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 PAK. J. FOOD SCI., 21(1-4), 2011:45-51
ISSN: 2226-5899

Antioxidant Potential of Bell Pepper (Capsicum annum L.)-A Review

Muhammad Nadeem*, Faqir Muhammad Anjum, Moazzam Rafiq Khan, Muhammad Saeed, Asad Riaz
National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan
Corresponding Author: mnadeem11@gmail.com

Abstract
The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive
compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of
pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical
importance. It contains an anticoagulant that helps prevent the blood clots that can cause heart attacks. Bell Pepper is good
source of vitamin C. The benefits resulting from the use of natural products rich in bioactive substances has promoted the
growing interest of food industries. Among the antioxidant phytochemicals, polyphenols deserve a special mention due to
their free radical scavenging properties. Antioxidant compounds and their antioxidant activity in 4 different colored (green,
yellow, orange, and red) sweet bellpeppers (Capsicum annuum L.) were investigated.The free radical scavenging abilities of
peppers determined by the 2, 2~-diphenyl-1-picrylhydrazyl (DPPH) method. Natural antioxidants are preferred because
synthetic antioxidants are considered carcinogenic. Antioxidants present in the (Capsicum annuum L.), protect the food or
body from oxidative damage induced by free radicals and reactive oxygen.
Key words: Bell Pepper, Capsicum annum, Natural Antioxidants, Health benefits, dietary antioxidants
Introduction always associated with highly pungent varieties of
Capsicum annuum and Capsicum frutescens, while the
Capsicum has its beginning since the beginning of
non-pungent sweet bell peppers are referred to as
civilizations. It is a part of human diet since 7500 BC. It
‘Capsicums’ and it is native to Maxico. In American
was the ancient ancestors of the native peoples who took
English, it is commonly known as the Chili Pepper or
the wild chili Piquin and selected for the many various
Bell Pepper. In British English, they are all called
types known today. Native Americans had grown chili
Peppers, whereas in Australian and Indian English, there
plants between 5200 and 3400 BC. This places chilies
is no commonly used name encompassing all its forms,
among the oldest cultivated crops of the Americas
the name Capsicum being commonly used for bell
(Bosland, 1996). The genus Capsicum is one of the first
peppers exclusively. In Pakistan, it is locally known as
plants being cultivated in the New World with beans
Shimla Mirch (Grubben and Denton, 2004). Pungent
(Phaseolus spp.), maize (Zea mays L.), and cucurbits
fruits of all cultivated Capsicum species as a collective
(Cucurbitaceae) (Heiser, 1973). In the sixteenth century,
class are called ‘chillies’ in the Food and Agriculture
Capsicum annuum and Capsicum frutescens were widely
Organization (FAO) Yearbook (Anon, 1997). Bird’s eye
distributed from the New World to other continents via
chillies are grown primarily in East Africa, but they are
Spanish and Portuguese traders while the other species
merely small-fruited, highly pungent forms of Capsicum
are little distributed outside South America (Andrews,
annuum or Capsicum frutescens. Different varieties of the
1995). Capsicum annuum is mostly used commercially.
genus Capsicum are widely grown for their fruits, which
Genus Capsicum is a member of family Solanaceae and
may be eaten fresh, cooked, as a dried powder, in a sauce,
has five species that are commonly recognized as
or processed into
domesticated: Capsicum annuum, Capsicum baccatum,
oleoresin (Poulos, 1993). Three major products traded on
Capsicum chinense, Capsicum frutescens, and Capsicum
the world market for use in food processing are paprika,
pubescens. However there are approximately 20 wild
oleoresin, and dried chilli (both whole and in powdered
species that have been documented (Heiser, 1973). The
form).
classification system for this genus is somewhat
confusing in the literature. In Spain, the Castilian word
• Oleoresin: A viscous liquid derived by polar solvent
‘pimiento’ refers to any Capsicum species, but in the
extraction from ground powder of any Capsicum species;
USA, ‘pimiento’ or ‘pimento’ refers only to thick-walled,
there are three types of oleoresin: paprika (used for
heart-shaped, non-pungent fruits from the species
colour), red pepper (used for colour and pungency), and
Capsicum annuum. The Hungarians call all Capasicum
Capsicum (used for pungency).
annuum fruits ‘paprika’, but paprika is defined in the
• Paprika: A ground, bright red, usually non-pungent
world market as a ground, red powder derived from dried
powder used primarily for its colour and flavour in
fruits with the desirable colour and flavour qualities. The
processed foods; all paprika varieties are C. annuum;
word ‘chile’ is the common name for any Capsicum
paprika fruits are used to produce paprika oleoresin.
species in Mexico, Central America and the Southwestern
USA. In Asia, the spelling ‘chilli’ is more common and is

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 PAK. J. FOOD SCI., 21(1-4), 2011:45-51
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• Chilli: Any pungent variety of any Capsicum species, in dry products (fruits, powder, etc.) are not as stable as
but primarily C. annuum; chilli varieties may be used to in oleoresins. The temperature at which the fruits are
produce red pepper oleoresin or Capsicum oleoresin. dried affects the CAPS content. For example, drying ripe
• Pepper(s): Generic term describing the fruits of any fruits at 60ºC to a final moisture content of 8% decreases
Capsicum species, both pungent and non-pungent. CAPS content approximately 10%. If the fruits are held
Peppers are used as a colourant, flavourant, and/or as a for extended periods of time at 60ºC after reaching 8%
source of pungency. Peppers can be used fresh, dried, moisture content as much as 50% of the CAPS may be
fermented, or as an oleoresin extract. They can be used lost. Once the fruits are dried, they typically lose 1–2%
whole, chopped, coarsely ground, or finely ground, with CAPS/month under cold (~16ºC) storage, and even more
or without seeds. Various types of processed products when stored under ambient conditions. Ground powder
containing primarily peppers include pickled fruits, chilli can lose as much as 5% CAPS/month depending on the
sauce, chilli powder (also known as cayenne powder), fineness of the grind and the storage temperature
crushed red pepper flakes, fermented mash, paprika, and (Bensinger, 2000). The red colour of paprika and chilli
three types of oleoresin. Other processed products that powder, on the other hand, is not as stable as oleoresin
contain a significant proportion of peppers include fresh and CAPS, and much work has been done to optimize the
and processed salsas, curry powders, barbecue processing and storage conditions for dried chillies and
seasonings, chili powder (a mixture of chilli powder, paprika to maximize the colour intensity for the longest
oregano, cumin, and garlic powder), and many other period of time (Garcia-Mompean et al., 1999).
foods (Govindarajan, 1986). Peppers in food processing are used as food colorant, as
The main source of pungency in peppers is the chemical source of pungency in food, as source of flavour, as
group of alkaloid compounds called capsaicinoids source of pain relief for pharmaceutical use and as
(CAPS), which are produced in the fruit. The atomic repellent. In many cases two or more of these properties
structure of CAPS is similar to piperine (the active are included in the same product; for example, paprika
component of white and black pepper, Piper nigrum) and may be a source of color, pungency, and flavor.
zingerone (the active component of ginger, Zingiber People whose diets are largely colourless starches, such
officinale). Capsaicin (C18H27NO3), trans-8-methyl-N- as rice or maize, use peppers to add color to their bland,
vanillyl-6-nonenamide), is the most abundant CAPS, achromatic diets. In various processed products paprika,
followed by dihydrocapsaicin, with minor amounts of paprika oleoresin, red pepper oleoresin, and dried chilli
nordihydrocapsaicin, homocapsaicin, may all serve as a source of red color, but paprika and
homodihydrocapsaicin, and others. Capsaicin is a white paprika oleoresins are the primary source of red color.
crystalline, fat-soluble compound formed from Paprika is used in many products where no pungency is
homovanillic acid that is insoluble in water, odourless, desired, but only the color, flavor, and texture of a finely
and tasteless (Andrews, 1995). Varieties of chilli differ ground powder is desired. These include processed
widely in CAPS content. The amount of CAPS in a given lunchmeats, sausages, cheeses and other dairy products,
variety can vary depending on the light intensity and soups, sauces, and snacks such as potato chips. Paprika
temperature at which the plant is grown, the age of the oleoresin is used as a color and flavor additive in many
fruit, and the position of the fruit on the plant. The first products where the texture is important and small
test developed to measure pungency was the Scoville test, particles of paprika powder would be undesirable
first developed in 1912 by Wilbur Scoville. It measures (Govindarajan, 1986).
‘heat’ as Scoville heat units (SHU) in a given dry weight Paprika is also important for its flavor in many products
of fruit tissue. Sweet peppers have 0 SHU, chillies with a in addition to its color. Dried chilli is also valued for its
slight bite may have 100 to 500 SHU, and the blistering contribution to flavor in chilli sauces and chilli powders.
habaneros have between 200,000 and 300,000. The red The flavoring principle is associated with volatile
colour of mature pepper fruits is due to several related aromatic compounds and color. As a general rule, when
carotenoid pigments, including capsanthin, shown in the color of paprika or chilli powder fades, the flavor also
Figure, capsorubin, cryptoxanthin, and zeaxanthin, which disappears.
are present as fatty acid esters. The most important Peppers are well-known for their health benefits.
pigments are capsanthin and its isomer capsorubin, which Herbalists have long promoted peppers for their health-
make up 30–60% and 6–18% respectively, of the total enhancing effects. These include clearing the lungs and
carotenoids in the fruit. The intensity of the red color is sinuses, protecting the stomach by increasing the flow of
primarily a function of the amount of these two pigments; digestive juices, triggering the brain to release endorphins
the Hungarian and Spanish varieties used for paprika (natural painkillers), making your mouth water, which
have very high amounts of capsanthin and capsorubin helps to neutralize cavity-causing acids, and helping
compared to other varieties (Govindarajan, 1985). protect the body against cancer through antioxidant
CAPS in oleoresins are very stable compounds and activity (Andrews, 1995).
generally do not break down, even during processing at CAPS stimulate sensory neurons in the skin and mouth
high temperatures and during long storage periods. CAPS cavity, creating a sensation of warmth that increases to

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 PAK. J. FOOD SCI., 21(1-4), 2011:45-51
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severe pain (type C nociceptive fibre pain) with higher A wonderful combination of tangy taste and crunchy
doses. The neurons produce the neuropeptide Substance P texture, bell peppers are the Christmas ornaments of the
(SP), which delivers the message of pain. Repeated vegetable world with their beautifully shaped glossy
exposure of a neuron to capsaicin depletes SP, reducing exterior that comes in a wide array of vivid colors
or eliminating the pain sensation in many people ranging from green, red, yellow, orange, purple, brown to
(Caterina et al., 1997). Thus the use of CAPS in pain black. Although peppers are available throughout the
relief has two modes of action: the sensation of heat, year, they are most abundant and tasty during the months
which may help sore muscles and arthritic joints feel of August and September (GMF, 2008).
better, and the depletion of SP, which reduces the pain Bell peppers offer a number of nutritional values. They
sensation in the exposed area. Peppers have been reported are excellent sources of vitamin C and vitamin A. They
to contain an anticoagulant that helps prevent the blood also are a source of vitamin B6, folic acid, beta-carotene,
clots that can cause heart attacks (Andrews, 1995). Foods and fiber. Red peppers also contain lycopene, believed
containing CAPS increase the thermic effects of food important for reducing risk of certain cancers (GMF,
(TEF). The TEF is the slight increase in the body’s 2008).
metabolic rate after consumption of a meal. A meal The proximate chemical composition of green bell pepper
containing foods with CAPS can increase the body’s TEF include dry mater (9.92%), total fat (0.33g), protein (0.99
up to 25% for three hours (Andrews, 1995). The role of g) , carbohydrate (10.63g), dietary fiber (2.73g) , vitamin
CAPS in triggering the brain to release endorphins C (133.00mg), calories (46.79cal), energy (195.58kj)
(natural painkillers) is well-known. As more CAPS are (Durucasu and Tokusoglu, 2007).
consumed, the body releases more endorphins, causing Bell pepper have many health benefits like the protect us
one to feel a mild euphoria – a natural high. Regular against free radicals, reduce risk of cardiovascular
consumption has only a slight desensitizing effect. The disease, promote optimal health, promote lung health,
Hungarian scientist Albert Szent-Gyorgyi won the 1937 protect us against rheumatoid arthritis and seeing red may
Nobel Prize for isolating ascorbic acid, better known as mean better eyesight (Ensminger and Esminger, 1986).
vitamin C, from peppers. Peppers are also high in vitamin
Essential oil functionality
A, vitamin E, and potassium, and low in sodium. One
hundred grams of fresh red chilli pepper has 240 mg of The chemical composition of foods is highly complex
vitamin C (five times higher than an orange), 11,000 IU and comprises both volatile and non-volatile substances.
of vitamin A, and 0.7 mg of vitamin E. Vitamin C is Some of these substances contribute to the flavor of
sensitive to heat and drying but vitamin A is very stable, foods. Since the aroma component (volatile flavor) is
and paprika and dried chilli both contain relatively high usually responsible for the characteristic flavor of foods,
amounts of this important nutrient (Govindarajan, 1986). the volatile compounds have received most attention
The chemical composition of foods is highly complex (Taylor et al., 2001). The fruits of Capsicum species have
and comprises both volatile and non-volatile substances. a relatively low volatile-oil content which has been
Some of these substances contribute to the flavour of reported to range from about 0.1 to 2.6% in paprika and
foods. Since the aroma component (volatile flavour) is similar large forms of C. annutn. The initial volatile-oil
usually responsible for the characteristic flavour of foods, content of the freshly picked fruit is dependent largely
the volatile compounds have received most attention (van upon the species and cultivar grown and the stage of
Ruth et al., 2003). In the bell pepper 63 compounds were maturity at harvest. The eventual volatile- oil content of
identified and included alcohols, aldehydes, ketones, the dried product, however, may be lower and is
acids, esters and sulphur- and nitrogen-containing dependent upon the drying procedure, the duration and
compounds. The five most abundant compounds were 3- condition (whole or ground) of storage. Paprika powder,
methylbutanal, 2-methylbutanal, 3-methylbutyric acid, for example, usually contains less than 0.5% of volatile
acetone and hexanal (Chitwood et al., 1983). oil (van Ruth et al., 2003).
Chemical constituents with antioxidant activity found in In the early stages of aroma research, most emphasis has
high concentration in plants (Velioglu et al., 1998) been on development of methods to establish the
determine their considerable role in the prevention of chemical identity of the aroma constituents. The
various degenerative diseases (Diplock et al., 1998). Bell analytical task is rather complicated, as the fraction of
Pepper is good source of vitamin C and E, provitamin A, aroma compounds of a simple food may be composed of
ascorbic acid and carotenoids (5.8 µgm/gm of fresh green 50–200 constituents, and these compounds are present in
wt.) (Materska and Perucka, 2005). Sweet peppers trace quantities. The large number of aroma chemicals
contain a very rich polyphenol pattern, which includes complicates the task even further. Aroma science has
hydroxycianmates, flavonols and flavones (Marin et al., benefited from the progress in the analysis techniques
2004). All these have great antioxidant activity. Natural over the last decades, which led to long lists of volatiles
antioxidants are preferred because synthetic antioxidants (>6000) determined in foods (Maarse and Visscher,
are considered carcinogenic (Branen, 1975). 1991).
Nutrition and health benefits

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Initially, the total volatile composition of a food was chromatography-flame ionization detector (SFSI-GC-
measured, for which extraction and distillation methods FID) and the results of evaluation were confirmed using
were employed, in combination with gas chromatography GC–mass spectrometry (GC–MS). These compounds
(GC). Later it appeared that the concentration of volatile were compared with those obtained from peppers that
compounds in a food does not necessarily reflect their were naturally infected or artificially inoculated with
concentration in air, as the concentration in air not only Colletotrichum spp. Parameters influencing the
depends on the concentration in the food product but also vaporization efficiency, including the injector
on the interactions between the food matrix and the temperature, pre-heating time and holding time, were
volatiles. The sensory perception of aroma is determined optimized to improve the analytical efficiency. A total of
by the concentration of volatile compounds in the air 96 compounds (excluding eight capillary compounds), 17
phase. Therefore, headspace concentrations usually relate of which were identified in healthy peppers, 49 of which
better to sensory properties than concentrations in the were found in naturally infected peppers, and 61 of which
food product. Analysis methods, therefore, shifted from were identified in artificially inoculated peppers, were
analysis of the compounds in the food to analysis of the separated and identified under the optimal conditions of
volatile compounds in the air around the food (the an injector temperature of 250~C and 7-min preheating
headspace). Static and dynamic headspace measurements and holding times. Acetic acid and 2-furanmethanol were
have become extensively used. This type of analysis the major compounds detected in the volatiles of the
developed further with the use of in-mouth analogues and healthy and diseased peppers. The major compound
in-mouth and in-nose measurements (van Ruth, 2001). detected in both the healthy and naturally infected
Indications that only a small fraction of the large number peppers was 3-hydroxypyridine, while hexadecanoic acid
of volatiles occurring in food actually contributes to the was the primary compound identified in the artificially
aroma (Guth and Grosch, 1999) led to an interesting inoculated peppers (In-Kyung Kim et al., 2007).
technique: gas chromatography–olfactometry (GC–O).
Antioxidants potential of Bell Pepper
The technique involves the sniffing of the gas
chromatographic effluent by assessors in order to Antioxidant means "against oxidation." Antioxidants
associate odour activity with eluting compounds, work to protect lipids from peroxidation by radicals. They
sometimes with a part of the effluent split to an inhibit or delay the oxidation of other molecules by
instrumental detector. It is well known that many inhibiting the initiation or propagation of oxidizing chain
detectors are not as sensitive as the human nose for odour reactions. Antioxidants are effective because they are
active compounds (Acree and Barnard, 1994) willing to give up their own electrons to free radicals.
The last few years have seen research groups developing When a free radical gains the electron from an
methods to measure the change of the aroma profiles of antioxidant it no longer needs to attack the cell and the
foods during the time course of eating. Collection of air at chain reaction of oxidation is broken (Dekkers et al.,
the nostril(s) of subjects is the usual practice. Initially, 1996). There are two basic categories of antioxidants,
these time–intensity measurements were conducted by namely, synthetic and natural. In general, synthetic
trapping volatile compounds for short time intervals (e.g. antioxidants are compounds with phenolic structures of
15 s). Absorbents and cryo-trapping have been used various degrees of alkyl substitution, where as natural
success-fully in combination with GC–mass spectrometry antioxidants of plant region are classified as vitamins,
(GC–MS) (Taylorand and Linforth, 2000). phenolic compounds, or flavinoids (El-Ghorab et al.,
Color and pungency are the main quality parameters for 2007).
assessing Capsicum varieties (Govindarajan et al., 1987). Antioxidants protect the food or body from oxidative
However, the majority of research has been focused on damage induced by free radicals and reactive oxygen
using aroma as an important parameter for assessing the species by (1) suppressing their formation; (2) acting as
quality of fresh fruits and vegetables (Guadayol et al., scavengers; and (3) acting as their substrate. Synthetic
1997). In the bell pepper 63 compounds were identified antioxidants such as butylated hydroxyanisole (BHA) and
and included alcohols, aldehydes, ketones, acids, esters butylated hydroxytoluene (BHT) have been used as
and sulphur- and nitrogen-containing compounds. The antioxidants since the beginning of this century.
five most abundant compounds were 3-methylbutanal, 2- Restrictions on the use of these compounds, however, are
methylbutanal, 3-methylbutyric acid, acetone and hexanal being imposed because of their carcinogenicity (Ito et al.,
(van Ruth et al., 2003). The volatile compound fractions 1983).
of the pepper species have previously been isolated and There are two lines of antioxidant defense within the cell.
more than 200 compounds were identified after hydro The first line, found in the fat-soluble cellular membrane
distillation and dynamic headspace sampling (purge and consists of vitamin E, beta-carotene, and coenzyme
trap) procedures (Pino et al., 2006), (Kaczmarski et al., 1999). Of these, vitamin E is
Later on characteristic volatile flavor compounds in considered the most potent chain breaking antioxidant
healthy peppers (Capsicum annuum L.) were evaluated within the membrane of the cell. Inside the cell water
using a solvent-free solid injector coupled with a-gas soluble antioxidant scavengers are present. These include

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vitamin C, glutathione peroxidase, superoxide dismutase pepper (green, intermediate and red/ yellow). All the
(SD), and catalase (Dekkers et al., 1996). antioxidant constituents (phenolics, ascorbic acid and
Natural antioxidants are extensively studied for their carotenoids) and AOX, when expressed on fresh weight
capacity to protect organism and cells from damage basis in general, showed an overall increasing trend
induced by oxidative stress (Dorman et al., 2008). during maturity in all the genotypes studied. On dry
The supplementation of human diet with spices or herbs, weight basis, phenolic content declined in majority of the
containing especially high amounts of compounds genotypes during maturity to red stage. With maturation,
capable of deactivating free radicals. The benefits most of the cultivars showed a declining trend with
resulting from the use of natural products rich in regard to capsaicin content while total carotenoids and β-
bioactive substances has promoted the growing interest of carotene content increased significantly (Deepaa et al.,
food industries (El-Ghorab et al., 2008). 2007).
Cultivars and growing conditions seem to play an Antioxidant compounds and their antioxidant activity in 4
important role in affecting the metabolism of antioxidant different colored (green, yellow, orange, and red) sweet
components and antioxidant capacity. Red sweet pepper bellpeppers (Capsicum annuum L.) were investigated.
(Capsicum annuum L.) is a vegetable known for its rich The total phenolics content of green, yellow, orange, and
antioxidant content. Fresh sweet peppers have red peppers determined by the Folin-Ciocalteau method
exceptionally high ascorbic acid, a 100 g serving were 2.4, 3.3,3.4, and 4.2 µmol catechin equivalent/g
supplying 100% of the current RDA of 60 mg/ day fresh weight, respectively. The red pepper had
(Simmone et al., 1997). significantly higher total phenolics content than the green
Bell peppers, among vegetables, have become extremely pepper. Among the 4 different colored peppers, red
popular for the abundance and the kind of antioxidants pepper contained a higher level of β-carotene (5.4 µg/g),
they contain. Among the antioxidant phytochemicals, capsanthin (8.0 µg/g), quercetin (34.0 µg/g), and luteolin
polyphenols deserve a special mention due to their free (11.0 µg/g). The yellow pepper had the lowest β-carotene
radical scavenging properties. These compounds whose content (0.2 µg/g), while the green one had undetectable
levels vary strongly during growth and maturation are capsanthin and the lowest content of luteolin (2.0 µg/g).
also important because of their contribution to pungency, The free radical scavenging abilities of peppers
bitterness, colour and flavour of fruits (Estrada et al., determined by the 2,2~-diphenyl-1-picrylhydrazyl
2000). (DPPH) method were lowest for the green pepper (2.1
The attractive red color is due to the various carotenoid µmol Trolox equivalent/g) but not significantly different
pigments, which include β-carotene with pro-vitamin A from the other 3 peppers (Sun et al., 2007).
activity and oxygenated carotenoids such as capsanthin,
Conclusion
capsorubin and cryptocapsin, which are exclusive to this
genus and are shown to be effective free radical Nutritionally, sweet peppers are good source of mixture
scavengers (Matsufuji et al., 1998). Red peppers also of antioxidants including ascorbic acid, carotenoids,
contain moderate to high levels of neutral phenolics or flavonoids and polyphenols it is essential that
flavonoids, namely quercetin, luteolin and capsaicinoids compositional studies in plant food be carried out to take
(Hasler, 1998). into account various factors such as cultivars, seasons and
Ten cultivars of red sweet peppers grown over two pre- and post-harvest conditions that may affect the
consecutive years were compared with regard to ascorbic chemical composition of plant foods.
acid, total reducing content, β-carotene, total antioxidant
activity and free radical scavenging activity. Cultivar Literature Cited
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