Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment

Abstract

Objectives: Sweet peppers Capsicum annuum L. (C. annuum) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures.

Materials and methods: To compare the antioxidant activity in various temperatures (20, 35, 50, and 65 °C), two different types of colored (red and green) sweet bell peppers C annuum were selected. The red peppers were selected from those cultivated in Shahreza, Esfahan and the green peppers with the local name of Gijlar were selected from those cultivated in Urmia, West Azarbayjan. The experiments were carried out to measure the total phenolic and flavonoid content, ferric reducing antioxidant power (FRAP), chain-breaking activity, scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and hydrogen peroxide radicals.

Results: Total phenol and flavonoid contents of pepper extracts were enhanced with increasing temperature to 65 °C. Scavenging capacity of DPPH radical of red pepper extract was enhanced because of putting at 50 °C for 30 min and for Gijlar pepper extract scavenging capacity was increased at 65 °C. Scavenging capacity of hydrogen peroxide radical of extracts was the highest at 35 °C. Chain-breaking activity of red pepper extract was increased for 60 min at 35 °C. FRAP (C) of red pepper extract was significantly different (p<0.05) in compare with Gijlar pepper.

Conclusion: An appropriate temperature maintained a high antioxidant activity of phenolic compound, which could be due to the combined effect of non enzymatic reaction and phenolic compound stability.

Keywords: Antioxidant activity; Capsicum annuum L.; Phenolic extracts; Temperature.

Figure 1

The effects of various temperatures on total phenol content (A), total flavonoid content (B), and scavenging activity of DPPH radical (C) of extracts. Data are represented as mean values and standard error (SE) of the mean. Statistical comparisons were carried out by one way ANOVA followed by Tukey´s tests. Vertical bars represent the SE. *p<0.05 Gijlar 30min compared to another groups, #p<0.05 Gijlar 60min compared to another groups, $p<0.05 Red 30min compared to Red 60min

Figure 2

The effects of various temperatures on scavenging activity of hydrogen peroxide radical (A), chain-breaking activity (B), and FRAP (C) of extracts. Data are represented as mean values and standard error (SE) of the mean. Statistical comparisons were carried out by one way ANOVA followed by Tukey´s tests. Vertical bars represent the SE. *p<0.05 Gijlar 30min compared to another groups, #p<0.05 Gijlar 60min compared to another groups, $p<0.05 Red 30min compared to Red 60min