Comparative Study on Polyphenols Content and Antioxid ant Activity of Three Sweet Peppers Varieties (Capsicum annuum L.)

Current Chemical Biology Pub Date : 2020-09-07 DOI:10.2174/2212796814999200907162105

H. Hemmami, B. B. Seghir, A. Rebiai, A. Khelef, Zeghoud Soumeia

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引用次数: 2

Abstract

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. 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. 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 used to identify the phenolic compounds in ethanolic extracts. 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. 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.

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三个甜椒品种(Capsicum annuum L.)多酚含量及抗氧化活性比较研究

辣椒属含有各种甜椒和辣椒品种，包括辣椒属L.辣椒属中的各种品种被用作草药，蔬菜或药物，最近的研究表明它们也是生物活性化合物的丰富来源。以甜椒为原料，研究了甜椒鲜、干乙醇提取物的抗氧化活性、酚类物质(TPC)含量、总黄酮(TFC)含量和总缩合单宁(TCT)含量，并采用DPPH、总抗氧化能力(TAC)和铁还原力(FRAP)等生化指标对提取物的抗氧化活性进行了研究。采用福林比色法测定总酚含量(TPC)。用氯化铝比色法测定总黄酮含量。采用高效液相色谱法(HPLC)对乙醇提取物中的酚类化合物进行了鉴定。结果表明，干红椒提取物中含有大量的总酚(757.3±3.5 mgGAE/100g)、类黄酮(482.66±1.5 mgQE/100g)和缩合单宁(15.97±0.5 mgGAE/100g)。用高效液相色谱法鉴定了辣椒乙醇提取物中的没食子酸、抗坏血酸、绿原酸、咖啡酸、槲皮素、香兰素和芦丁。绿椒和黄椒的没食子酸含量超过134.0 μg /mg。新鲜黄椒和红椒的槲皮素含量均超过109.3 μg/mg，其中干红椒的抗氧化活性最强。综上所述，这些发现是非常有前途的，值得进一步研究，包括辣椒提取物中抗氧化成分的鉴定。我们的工作是研究新鲜和干甜椒作为天然抗氧化剂的有前途的来源的第一步。

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来源期刊

Current Chemical Biology Medicine-Biochemistry (medical)

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： Current Chemical Biology aims to publish full-length and mini reviews on exciting new developments at the chemistry-biology interface, covering topics relating to Chemical Synthesis, Science at Chemistry-Biology Interface and Chemical Mechanisms of Biological Systems. Current Chemical Biology covers the following areas: Chemical Synthesis (Syntheses of biologically important macromolecules including proteins, polypeptides, oligonucleotides, oligosaccharides etc.; Asymmetric synthesis; Combinatorial synthesis; Diversity-oriented synthesis; Template-directed synthesis; Biomimetic synthesis; Solid phase biomolecular synthesis; Synthesis of small biomolecules: amino acids, peptides, lipids, carbohydrates and nucleosides; and Natural product synthesis).