Volume 18, Issue 113 (2021)                   FSCT 2021, 18(113): 301-311 | Back to browse issues page

‎ 10.52547/fsct.18.113.301

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Namazi P, Barzegar H, Alizadeh behbahani B, Mehrnia M A. Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts. FSCT 2021; 18 (113) :301-311
URL: http://fsct.modares.ac.ir/article-7-48505-en.html
Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts
Pegah Namazi1 , Hassan Barzegar 2, Behrooz Alizadeh behbahani1 , Mohammad Amin Mehrnia1
1- Agricultural Sciences and Natural Resources University of Khuzestan
2- Agricultural Sciences and Natural Resources University of Khuzestan , barzegarha@yahoo.com
Abstract:   (1422 Views)
Today, increasing attention is paid to natural antioxidants and preservatives, including plant extracts. The aim of this study was to identify the functional groups of bioactive compounds, antioxidant activity, total phenol and total flavonoids of ethanolic, aqueous and hydroalcoholic extracts of red bell pepper. Red bell pepper extracts were extracted using ethanol, water and a mixture of water and ethanol (50-50%), respectively. Factor groups were qualitatively identified and investigated by Fourier transform infrared spectroscopy (FTIR). Total phenol was calculated using Folin-Ciocalteu reagent and the number of total flavonoids was calculated by aluminum chloride colorimetry. The antioxidant activity of red bell pepper extracts was evaluated by DPPH and ABTS free radical scavenging tests and the decay of color of beta-carotene/linoleic acid. The presence of C-C and OH groups of polyphenolic compounds of red bell pepper extract was confirmed by FTIR. The phenols of ethanolic, aqueous and hydro-alcoholic extracts of red bell pepper were equal to 22.68, 19.50 and 20.80 mg GAE / g, respectively. The flavonoid content of ethanolic, aqueous and hydro-alcoholic extracts were calculated to be 39.30, 29.28 and 33.70 mg QE / g, respectively. Antioxidant capacity of red bell pepper extracts based on radical scavenging activity of DPPH, ABTS and decay of color of beta-carotene/linoleic acid, 53.39, 59.38 and 56.88 percent for ethanolic extract, 46.37, 51/28 and 48/20 percent for aqueous extract and hydro-alcoholic extract were 51, 57.66 and 49.60 percent. According to the results, it seems that ethanolic, aqueous and hydroalcoholic extracts of red bell pepper can be used as antioxidants and natural preservatives in the food industry to prevent oxidation of food products.
Keywords: Extract, Red bell pepper, Antioxidant activity, Natural preservative.
Full-Text [PDF 685 kb]   (709 Downloads)    
Article Type: Original Research | Subject: Essences and extracts
Received: 2020/12/20 | Accepted: 2021/01/26 | Published: 2021/07/1
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.