Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers

2003

REP.PP-0559

Different colored bell peppers (Capsicum annuum L) green red and vellow were exammed for their content of phenolic compounds, ascorbic acid and carotenords as well as free radical scavenging activity using DPPH assay and antioxidant activity suing Beta-carotene, linoleic acid assay. Phenolic ascorbic acid and carotenoid contents varied in different colored bell peppers. Green pepper had higher level of phenolics than red and yellow peppers. Red pepper had higher content of ascorbic acid than green and yellow peppers. Red and yellow peppers showed higher in carotenoid content than green peppers. In the methanol extracts red pepper showed a hugher level of DPPH radical scavenging activity compared to green and yellow peppers while green pepper showed the highest in the phenolic extracts DPPH radical scavenging activity in the phenolic extracts accounted for 4 6-11 7 degree of that in the methanol extracts. The radical scavenging activity in the methanol extracts was mainly from ascorbic acid and phenolic compounds. In the antioxidant activity assay, green pepper showed the highest activity in the phenolic extracts among three colured peppers. However a pro-oxidant effect was observed with the methanol extracts.

v.1(2):22-27, JOURNAL OF FOOD, AGRICULTURE & ENVIRONMENT

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