Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper

Mahmoud MS,Shaimaa GA

doi:10.4172/2329-6836.1000218

Abstract

Raw and heat-treated (boiled) sweet and hot chilli pepper (Capsicum spp.) were evaluated for their contents of phenolic and flavonoid compounds and free radical-scavenging activity by DPPH• assay. Boiling was performed under the Egyptian household conditions. Total phenolic and total flavonoid contents were determined. Twenty six phenolic compounds and eleven flavonoid compounds were fractionated by HPLC. DPPH• assay demonstrated that both fresh and heat-treated pepper samples had a high antioxidant activity which correlated with their high contents of total phenolic and flavonoid compounds. Finally, the resulted data showed that total phenolic and total flavonoid contents were increased as the result of boiling treatment as well as the antioxidant activity.

Highlights

Free radicals may be harmful, leading to inflammation, tissue damage and development of diseases
Peppers are rich in free radical scavengers, including chlorophylls, carotenoids, phenolics, ascorbic acid (AA), capsaicinoids and tocopherols [4]; the free radical scavenging activity of peppers has been mainly attributed to their contents of polyphenols and ascorbic acid [5]
The present results are in agreement with Howard et al [23] who found that total soluble phenolics ranged from 2656 to 5788 mg/kg FW and total phenols were increased with maturation

Summary

Introduction

Free radicals may be harmful, leading to inflammation, tissue damage and development of diseases. Free radicals are involved on the pathogenesis of at least 100 different diseases, including cancer, atherosclerosis, rheumatoid arthritis, inflammatory and cataracts [1]. Humans use several lines of defense against free radicals, including endogenous enzymes and proteins as well as dietary antioxidants. The latter are commonly found in fruits and vegetables and their consumption has been associated with protection against several non-communicable diseases [1,2,3]. Hot peppers contain phenolics (flavonoids) [6], carotenoids [7], vitamin C, vitamin E [8] and alkaloids [9], which play important roles in human health. Flavonoids have been shown to act as antioxidants, and they possess anti-inflammatory [14], anti-allergic [15], anti-viral [16], and anti-bacterial activities [17]

Objectives

Methods

Results

Conclusion