Email this article The antioxidant activity of Hungarian yellow hot pepper
Abstract
Introduction: Antioxidants contained in some fruits and vegetables protect organisms against the oxidative stress. This process is an important factor in the pathogenesis of ageing as well as cardiovascular, neoplastic and neurodegenerative diseases. Hot pepper (Capsicum annuum L.) is important vegetable and is used as a meal and as a spice worldwide. Its fresh fruits are the valuable source of vitamin C, A, macro- and microelements, carotenoids as well as polyphenols.
The aim of the study was to evaluate the antioxidant activity and assimilation pigment content in the alcoholic and aqueous extracts of hot peeper fruits.
Materials and methods: Raw material consisted of Hungarian yellow hot pepper fresh fruits with seeds. Ultrasound-assisted extraction (15, 30 and 60 min) was applied to obtain methanolic, ethanolic, isopropanolic and aqueous extracts. Antioxidant activity was evaluated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant parameter (FRAP) methods, whereas the assimilation pigments content in the fruits using Arnon method.
Results: Assimilation pigment contents, such as chlorophylls a, b and carotenoids, were found in Capsicum annuum L. fresh fruits. Moreover, slightly more carotenoids as compared to total chlorophylls (a+b) were determined. Antioxidant activity of hot pepper extracts was observed. The highest activity, evaluated with DPPH method, was found for 60 min methanolic extracts. In contrary, all extracts prepared in isopropyl alcohol, were characterized by the highest antioxidant potential evaluated with FRAP method.
Conclusion: Antioxidant activity and assimilation pigments content of hot pepper fresh fruits extracts were observed, so, they can be a useful source of antioxidants to apply in cosmetic and pharmaceutical industry.
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DOI: https://doi.org/10.21164/pomjlifesci.455
Copyright (c) 2018 Katarzyna Florkowska, Wiktoria Duchnik, Anna Nowak, Adam Klimowicz
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