Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts

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Namazi p.; BARZEGAR H.; ALIZADEH BEHBAHANI B.; MEHRNIA M.A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:113 Page(s): 301-311

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Title

Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts

Author(s)

Namazi p. | BARZEGAR H. | ALIZADEH BEHBAHANI B. | MEHRNIA M.A. | Issue Writer Certificate

Keywords

ExtractQ1

Red bell pepperQ1

Antioxidant activityQ1

Natural preservativeQ2

Abstract

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, aqueousand 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, aqueousand 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 betacarotene/ 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.

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APA: Copy

Namazi, p., BARZEGAR, H., ALIZADEH BEHBAHANI, B., & MEHRNIA, M.A.. (2021). Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 301-311. SID. https://sid.ir/paper/371384/en

Vancouver: Copy

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. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):301-311. Available from: https://sid.ir/paper/371384/en

IEEE: Copy

p. Namazi, H. BARZEGAR, B. ALIZADEH BEHBAHANI, and M.A. MEHRNIA, “Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 301–311, 2021, [Online]. Available: https://sid.ir/paper/371384/en

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