항산화 활성, 폴리페놀 함량 및 적색소 함량 분석을 통한 고기능성 적색 파프리카(Capsicum annuum L.) 유전자원 선발

The color and functionality of paprika fruits (Capsicum annuum L.) are important factors that determine consumption preferences. Paprika contains a large amount of functional phytochemicals, such as carotenoids and polyphenols. In this study, the total polyphenol content by total phenol content (TPC) assay, antioxidant activity by 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP), and total red pigment content by American spice trade association (ASTA) color were evaluated in a total of 93 commercial cultivars and germplasms of red paprika. In results, the total polyphenol content, antioxidant activity by ABTS and FRAP, and total red pigment content ranged from 6.35-11.84 mg GAE⋅g-1 dry weight (DW), 19.80-44.84 mg trolox⋅g-1 DW, 8.82-31.06 mg trolox⋅g-1 DW, and 5.30-75.03 ASTA value, respectively. For each trait, there were 2, 31, 16, and 44 germplasms, respectively, which were higher than those of the commercial cultivars. The correlation analysis between the total polyphenol content and antioxidant activity (ABTS and
FRAP) showed highly positive correlations, with r=0.69 and r=0.75, respectively. In contrast, the ASTA values showed very low negative correlations with ABTS (r=-0.15) and FRAP (r=-0.26). These results imply that the antioxidant activity in paprika was largely affected by the total polyphenol content but was hardly affected by the ASTA value. Accessions 30, 31, and 56 were selected with high red pigment content, and accessions 5, 21, 24, and 26 had high antioxidant activity as well as high polyphenol content. These germplasms will be useful for the development of new paprika varieties with high red pigment content or high antioxidant activity.