Abstract
The purpose of this work was to evaluate the extraction and quantification of total phenolic compounds and the antioxidant activity of two peppers processed by four different methods (in natura, dried, preserved in vinegar and preserved in oil). The extraction efficiency of total phenolics using seven solvents (distilled water, ethanol, 50% ethanol, methanol, 50% methanol, ketone p.a and 50% ketone) were checked. Total phenolic analyzes were performed using the Folin-Ciocalteu and gallic acid method to obtain the standard curve with 650 nm absorbance reading. The antioxidant activity was determined using a spectrophotometric method using the reagent 2,2-diphenyl-1-picryl hydrazyl (DPPH). No significant differences were observed in the two extraction times 6 and 24 h. For samples preserved in vinegar, no significant differences were observed between the solvents used for the extraction. The Capsicum chinense pepper showed the highest amount of phenolic compounds in all treatments when compared to the chili pepper, except when conserved in oil. For the dry pepper, the lowest total phenolic extraction value was obtained with 99.5% ethanol (p.a.) and acetone p.a ACS 99.5% (p.a.), which differed from the peppers preserved in oil. The analysis of the antioxidant activity of Capsicum chinense and Capsicum spp did not present a significant difference (p>0.05) when compared to the dried or vinegar preserved samples. However, the sample of Capsicum chinense pepper in natura presented higher antioxidant activity than the samples conserved in oil. It can be considered from the experimental results that the peppers in this study, especially in fresh and dried form are good sources of natural antioxidants.
Highlights
People have shown an increasing tendency to consume products with functional properties, because it has been reported that they are beneficial to human health
Antioxidant compounds can neutralize free radicals, which are atoms or molecules formed by the body during metabolism that might trigger physiopathological processes such as aging, cancer, atherosclerosis, inflammation, and Alzheimer’s disease
Two-hundred grams of Capsicum chinens (“bode vermelha”) and Capsicum spp (“cheiro”) peppers were acquired from the Centrais de Abastecimento S.A. of Uberlândia (CEASA) in three collections, which were stored at the Laboratory for Physicochemical Analysis of the Federal Institute of Triângulo Mineiro
Summary
People have shown an increasing tendency to consume products with functional properties, because it has been reported that they are beneficial to human health These reported benefits such as curative and preventive potential are attributable to the presence of compounds with antioxidant properties. Normal levels of reactive species are essential to maintain cellular homeostasis because they act as messengers in the signaling pathways involving insulin, growth hormones, and cytokines. They act as messengers in pathways that regulate antioxidant enzyme activity or control the expression of some gene families such as those involved in mitochondrial metabolism (HEKIMI et al, 2011; LAMBETH; NEISH, 2014)
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