Extraction of bioactive compounds from red pepper waste
2018
Tumbas-Šaponjac, Vesna (https://orcid.org/0000-0003-1925-6500) | Šeregelj, Vanja (https://orcid.org/0000-0003-0302-0851) | Čanadanović-Brunet, Jasna (https://orcid.org/0000-0003-1154-1366) | Ćetković, Gordana (https://orcid.org/0000-0002-3175-6076) | Nedović, Viktor (https://orcid.org/0000-0002-8943-0087) | Lević, Steva (https://orcid.org/0000-0003-4039-1926) | Kalušević, Ana (https://orcid.org/0000-0002-4343-9246) | Vulić, Jelena (https://orcid.org/0000-0001-9349-7367) | Stajčić, Sladjana (https://orcid.org/0000-0002-0611-0011)
Red pepper (Capsicum annuum L.) is a widely distributed crop, which takes an important place in the vegetable production in Serbia due to very diverse traditional use. The range of industrial processed fresh red pepper products include frozen and pasteurized pepper and traditional Serbian winter dish - “Ajvar” spread. Agro by-products represent an important source of phytochemicals possessing a wide range of functional activities. Red pepper waste (RPW) generated during processing currently has little commercial value. Recycling of agro wastes into high valuable products with potential health benefits could be achieved through extraction. The present study was aimed to evaluate the efficiency of pure acetone and acetone:ethanol mixture (36:64 v/v) to extract bioactive compounds with antioxidant activity from RPW. Total carotenoid (TCar) and polyphenol (TPh) contents, as well as antioxidant capacity in DPPH (ACDPPH) and ABTS (ACABTS) assays and reducing power (RP) were assessed by spectrophotometrical assays. Total carotenoid content (TCar) in acetone:ethanol extract (63.97 mg βcarotene/100 g DM) was higher than in acetone extract (53.61 mg βcarotene/100 g DM), although not significantly (p<0.05). However, TPh, ACDPPH, ACABTS, as well as RP were parameters with significant variation for both analyzed extraction solvents. The RPW extract prepared with acetone and ethanol mixture had significantly higher (p<0.05) levels of TPh (1201.50 mg GAE/100 g), and ACDPPH (262.93 mgTE/100 g DM), ACABTS (399.86 mg TE/100g DM) and RP (908.90 mg TE/100 g DM) values, compared to acetone extracts. The results of the present study highlight the importance of comparing extracting solvents in terms of their effect on yield of bioactive compounds and antioxidant capacity of extracts. It can be concluded that acetone:ethanol mixture was more efficient in extraction of target compounds. This extract has the potential to be applied as an antioxidant and colourant in food systems and dietary supplements.
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