Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper
- *Corresponding Author:
- Shaimaa GA
Functional Food and Nutrition Department
Food Technology Research Institute
Agricultural Research Center, Giza 12613, Egypt
E-mail: [email protected]
Received March 22, 2016; Accepted April 18, 2016; Published April 24, 2016
Citation: Shaimaa GA, Mahmoud MS, Mohamed MR, Emam AA (2016) Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper. Nat Prod Chem Res 4: 218. doi:10.4172/2329-6836.1000218
Copyright: © 2016 Shaimaa GA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Raw and heat-treated (boiled) sweet and hot chilli pepper (Capsicum spp.) were evaluated for their contents of phenolic and flavonoid compounds and free radical-scavenging activity by DPPH• assay. Boiling was performed under the Egyptian household conditions. Total phenolic and total flavonoid contents were determined. Twenty six phenolic compounds and eleven flavonoid compounds were fractionated by HPLC. DPPH• assay demonstrated that both fresh and heat-treated pepper samples had a high antioxidant activity which correlated with their high contents of total phenolic and flavonoid compounds. Finally, the resulted data showed that total phenolic and total flavonoid contents were increased as the result of boiling treatment as well as the antioxidant activity.