In Support of human health by Capsicum frutescens, Daucus carota, and Pisum sativum

Abstract

Natural antioxidants, whether in the form of raw extracts or chemical components, are extremely effective in preventing oxidative stress-related damage. In this study, we have evaluated the total phenolic content (TPC) and total antioxidant activity (TAA) in three different vegetables Capsicum frutescens, Pisum sativum, and Daucus carota based on two different extraction methods, the decoction extraction technique (DEM) and the microwave-assisted method (MAE) in a water solvent. Total phenolic content (TPC) and antioxidant activity (TAA) were analyzed by Folin-Ciocalteu’s and Phosphomolybdate assay, respectively, and expressed as equivalent to catechin. Capsicum frutescence possesses the highest amount of phenolic compounds and antioxidant activity of the three vegetables in both extraction procedures, which is linked to its health-promoting potential and suggests that it could be used in the creation of antioxidant drugs. As a result, these findings aid in the development of economical, high-nutrient-value foods for consumers throughout this period.