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.com
Volume 8, Issue 4 (Suppl)
J Vet Sci Technol, an open access journal
ISSN: 2157-7579
Veterinary 2017
September 04-05, 2017
September 04-05, 2017 | Paris, France
7
th
International Veterinary Congress
Antioxidant activities, phenolic compounds, and vitamin C contents of green, red, and yellow pepper fruits
Hussein. A. Abd El-aal
1
, Areeg S. Aly
2
and
Reham G. Abdelsabour
2
1
Department of Food Science, Minia University, Minia, Egypt,
2
Department of home economic, Faculty of Specific Education, Minia University, Minia, Egypt
P
epper is an important crop in the world, because of its economic importance, also due to the nutritional and medicinal value
of its fruits and spices used as food flavorings. Their fruits are considered a good source of antioxidant and biologically active
compounds, such as carotenoids, flavonoids, vitamins, capsaicinoids and mineral elements. The objective of this study was to evaluate
the antioxidant activity and vitamin C content of different color pepper fruits. Three sweet pepper cultivars (
Capsicum annuum
L
.), blocky Red, blocky Yellow and green, and one hot (
Capsicum frutescens
) tabasco green and ripped tabasco (red). Proximate
composition, total soluble solids, vitamin C content and color (L, a, b) were determined. Ether extracts were studied to evaluate
total phenolic compounds, total flavonoids, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Tabasco red had
the highest value of total solids (10.83%), protein (2.16%), ash (1.06%) and vitamin C (215.05mg/100g) fresh matter. Total phenolic
contents ranged from 214.3to 489.7mg as garlic acid/100g, and total flavonoids ranged from 186.1 to 467.2 mg as quarestin/100g
fresh sample, respectively. Ripped tabasco red had significantly (P≤ 0.05) higher value of DPPH scavenging activity (78.65 %) than
other samples. Green had lower content of total phenolic compounds , vitamin C, and antioxidant activity than yellow and red
samples.These results illustrate that red pepper had high content of total phenolic, flavonoids and vitamin C and exhibit strong
antioxidant activity.
Biography
Hussein. A. Abd El-aal working at Department of Food Science, Minia University, Minia, Egypt. His experience includes various programs, contributions and
participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.
huss_galil@yahoo.comHussein. A. Abd El-aal et al., J Vet Sci Technol 2017, 8:4(Suppl)
DOI: 10.4172/2157-7579-C1-024