Antioxidant activity of different pepper cultivars | Antioksidativna aktivnost kod različitih sorata paprike
2012
Gavrilović, M., Agronomski fakultet, Čačak (Serbia) | Đurić, M., Agronomski fakultet, Čačak (Serbia) | Milić, V., Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosnia and Herzegovina) | Klepić, A., Poljoprivredni fakultet, Istočno Sarajevo (Bosnia and Herzegovina) | Krsmanović, M., Agronomski fakultet, Čačak (Serbia)
The objective of this study was to evaluate the antioxidant activity of two different pepper cultivars, including Palanačka Kapija and Crvena Feferona (Red Hot Pepper), given the fact that peppers are a rich source of numerous carotenoids that impart intensive color and ensure strong antioxidant protection against damage caused by free radicals. Red peppers contain beta-carotene, beta-cryptoxanthin, lycopene and capsaicin, a phytochemical. This in vitro study is important in that it involves preliminary research into the potential use of pepper extracts as a source of natural preservatives in the food industry. The results show significant antioxidant activity of E1 (0.0577 +/- 0.0001 g GAE/100g) and E2 (0.0811 +/- 0.0001 g GAE/100g) extracts, which is correlated with the total phenolic content. The results also suggest an expectedly higher antioxidant effect of cv. Crvena Feferona.
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