Assessment of total polyphenol content and antioxidant capacity of some pepper varieties

Authors:
A.G. Parnea, R. Tulpan, I.D. Vasiliu, Camelia Moldovan, Delia Gabriela Dumbravă

Volume 24, Issue 4;
Pages: 286-288; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
This paper aims to analyze the content in total polyphenols (by Folin- Ciocâlteu method), ascorbic acid content (iodometric method) and the antioxidant activity (by CUPRAC assay) of some pepper varieties from the Romanian local market: “Pintea” (red hot pepper), “Yanka F1” (yellow hot pepper), “Impala F1” (green hot pepper), “Punto F1” (red bell pepper), “Valira” (kapia red pepper) and “Vlad” (red fibster). The highest vitamin C content was recorded in kapia red pepper “Valira” (161.23 mg/100g fresh weight), then in red fibster “Vlad” (125.27 mg/100g fresh weight). The highest concentration of total polyphenols was found in sweet pepper varieties (2.17 mg gallic acid/g – for green hot pepper “Impala F1”, 1.92 mg gallic acid/g - for yellow hot pepper “Yanka F1” and 1.84 mg gallic acid/g – for red hot pepper “Pintea”). The best antioxidant activity was manifested by green hot pepper “Impala F1” (12.80 mg Trolox/g fresh weight).
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