RT Journal Article
T1 Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes.
A1 Razola-Diaz, Maria Del Carmen
A1 Gomez-Caravaca, Ana Mª
A1 Lopez de Andres, Julia
A1 Voltes-Martinez, Ana
A1 Zamora, Alberto
A1 Perez-Molina, Gema M
A1 Castro, David J
A1 Marchal, Juan Antonio
A1 Verardo, Vito
K1 Capsicum annuum L.
K1 HPLC-MS
K1 antioxidant activity
K1 flavonoids
K1 phenolic acids
K1 recovery of bioactive compounds
AB Bell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxidant, and immunomodulator. However, undersized and damaged fruits are usually wasted. Thus, in order to evaluate the phenolic content, a Box-Behnken design has been carried out to optimize the extraction from Capsicum annuum yellow pepper by ultrasound-assisted extraction (UAE). The independent factors were time (min), ethanol/water (% v/v) and solvent/sample ratio (v/w). The model was validated by ANOVA and confirmed. Furthermore, the whole pepper and the pepper without peduncles and seeds were extracted using optimal conditions and characterized by HPLC-ESI-TOF-MS. Moreover, their antioxidant activities, measured by three different methods (DPPH, ABTS, and FRAP), carotenoid composition, assessed by HPLC-MS, and chlorophyll content, assessed by a spectrophotometric method, were compared. A total of 38 polar compounds were found of which seven have been identified in pepper fruit extracts for the first time. According to the results, whole pepper (WP) samples presented higher content in phenolic acids; meanwhile, the edible portion (EP) was higher in flavonoids. No differences were found in the antioxidant activity except for the FRAP assay where the WP sample showed higher radical scavenging activity. EP samples showed the highest content of carotenoids and WP ones in chlorophylls.
PB MDPI AG
SN 2076-3921
YR 2022
FD 2022-03-10
LK http://hdl.handle.net/10668/20777
UL http://hdl.handle.net/10668/20777
LA en
NO Razola-Díaz MDC, Gómez-Caravaca AM, López de Andrés J, Voltes-Martínez A, Zamora A, Pérez-Molina GM, et al. Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes. Antioxidants (Basel). 2022 Mar 15;11(3):557.
DS RISalud
RD Apr 7, 2025