Capsaicin, phenols and flavonoids quantification in Leskovac and Habanero hot peppers
2020
Veličković, Dragan T. | Virijević, Mirjana N. | Stanojević, Ljiljana P. | Stanojević, Jelena S. | Mošić, Ivana S. | Golubović, Slađana S. | Perić, Sanja R. | Stamenković, Grozdan R.
Both as food and spice, pepper is unavoidable on the tables in Serbia and many other countries. Because of its popularity, the contents of capsaicin, total phenols and total flavonoids, as well as the antioxidant activity of hot peppers extracts (Leskovac hot pepper, so called "džinka" and chili Habanero pepper) were examined in this paper. The extracts were obtained by Soxhlet extraction with 96% v/v ethanol. The content of capsaicin in dry extracts of the studied hot peppers was calculated by the HPLC method (13.038 mg/g d.e. for "džinka" and 76.516 mg/g d.e. for Habanero pepper, respectively). Total phenol and total flavonoids contents were examined by the UVVIS method. Leskovac "džinka" was characterized by both higher contents (47.17 mgGAE/g d.e. and 14.64 mgGAE/g d.e., respectively) in comparison to chili Habanero pepper (29.43 mgGAE/g d.e. and 0.25 mgGAE/g d.e., respectively). DPPH test was used for the antioxidant activity determination. The EC50 values obtained indicate a better antioxidant activity of Leskovac "džinka" (1.760 mg/ml) compared to chili Habanero pepper (6.016 mg/ml).
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