Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes
Metadatos
Mostrar el registro completo del ítemAutor
Razola Díaz, María del Carmen; Gómez Caravaca, Ana María; López de Andrés, Julia; Voltes Martínez, Ana; Marchal Corrales, Juan Antonio; Verardo, VitoEditorial
MDPI
Materia
Capsicum annuum L. Recovery of bioactive compounds Phenolic acids Flavonoids HPLC-MS Antioxidant activity
Fecha
2022-03-15Referencia bibliográfica
Razola-Díaz, M.d.C... [et al.]. Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell PepperWastes. Antioxidants 2022, 11, 557. [https://doi.org/10.3390/antiox11030557]
Patrocinador
Aula de Empresa "Vellsam-UGR para la Innovacion en Nutricion y Salud"; Spanish Ministry of Economy and Competitiveness (MINECO) for "Ramon y Cajal" RYC-2015-18795Resumen
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.