Changes in phytochemical and antioxidant activity of selected Red pepper ( Capsicum annuum L.) cultivars—Chemometric approach

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Milica Ž. Karadžić Banjac ◽  
Strahinja Z. Kovačević ◽  
Žarko M. Ilin ◽  
Aleksandra N. Tepić Horecki ◽  
Boris D. Adamović ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Chemometric Approach

Comparative study on polyphenols content and antioxidant activity of three sweet pepper varieties (Capsicum annuum L.)

2020 ◽  
Vol 14 ◽  
Author(s):  
Hadia Hemmami ◽  
Bachir Ben Seghir ◽  
Abdelkrim Rebiai ◽  
Abdelhamid Khelef ◽  
Zeghoud Soumeia
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Capsicum Annuum ◽  
Condensed Tannins ◽  
Sweet Pepper ◽  
Red Pepper ◽  
Total Phenolic ◽  
Capsicum Annuum L ◽  
Ethanolic Extracts ◽  
Promising Source

Background: The genus Capsicum contains various sweet and hot pepper varieties, including Capsicum annum L. The various species in this genus are used as herbs, vegetables, or medicines, and recent studies have shown that they are a rich source of bioactive compounds as well. Objective: In this study, our objective was to evaluate the antioxidant activity as well as the content of phenols (TPC), the content of flavonoids (TFC) and total condensed tannins (TCT) of ethanolic extracts of the fresh and dried sweet pepper Capsicum annuum L. Methods: The antioxidant activities of the extracts were examined using different biochemical assays namely diphenylpicrylhydrazyl (DPPH), total antioxidant capacity (TAC) and ferric reducing power (FRAP). The total phenolic contents (TPC) were determined spectrophotometrically according to the Folin-Ciocalteu colorimetric method. Total flavonoid content was measured by the aluminum chloride colorimetric assay. High-performance liquid chromatography (HPLC) has been using to identify the phenolic compounds in ethanolic extracts. Results: The obtained results showed the presence of considerable amounts of total phenolic (757.3±3.5 mgGAE/100g), flavonoid (482.66±1.5 mgQE/100g) and Condensed Tannins (15.97±0.5 mg GAE/100g) content in dry red pepper extract. The use of HPLC has allowed the identification of Gallic Acid, Ascorbic Acid, Chlorogenic Acid, Caffeic Acid, Quercetin, Vanillin, and Rutin in pepper ethanolic extracts. Green and yellow dry peppers contain significant amounts of gallic acid exceeding (134.0 µg /mg). The fresh yellow and red peppers also contained significant amounts of Quercetin exceeding (109.3 µg/mg), the dry red pepper has the strongest antioxidant activity. Conclusion: In conclusion, these findings can be regarded as very promising and justify further study including the identification of antioxidant components in pepper extracts. Our work constitutes a first step in the study of fresh and dry sweet pepper as a promising source of natural antioxidants.

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

2012 ◽  
Vol 41 (12) ◽  
pp. 1778-1784 ◽  
Author(s):  
In Guk Hwang ◽  
Young Jee Shin ◽  
Junsoo Lee ◽  
Heon Sang Jeong ◽  
Hae Young Kim ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

Lignans from the fruits of the red pepper (Capsicum annuum L.) and their antioxidant effects

2009 ◽  
Vol 32 (10) ◽  
pp. 1345-1349 ◽  
Author(s):  
Dae-Young Lee ◽  
Do-Gyeong Lee ◽  
Jin-Gyeong Cho ◽  
Myun-Ho Bang ◽  
Ha-Na Lyu ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Antioxidant Effects

scholarly journals Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

2013 ◽  
pp. 75-86 ◽  
Author(s):  
Zarko Kevresan ◽  
Jasna Mastilovic ◽  
Snezana Sinadinovic-Fiser ◽  
Natasa Hrabovski ◽  
Tanja Radusin
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Maturity Stage ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
Aldehydes And Ketones ◽  
Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

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