Total Phenolic, Total Flavonoid and Antioxidant Activity of Capsicum annuum Seed and Pericarp Extracts
DOI:
https://doi.org/10.11113/bioprocessing.v3n2.62Keywords:
Capsicum annuum, Chilli seeds, antioxidant activity, total phenolic content, total flavonoid contentAbstract
Capsicum annuum, a type of chilli, is a species that is extensively grown, a good source of bioactive chemicals, and an important component of diets that promotes health. Waste seeds from chilli processing have the potential to be used as an alternative source for antioxidants due to their chemical compositions, however, C. annuum seeds are still poorly studied. Thus, this study was carried out to evaluate the differences between C. annuum pericarp and seed extracts in terms of total phenolic and flavonoid contents and antioxidant activity. Antioxidant activity was measured using DPPH free radical scavenging assay. The pericarp extract exhibited a higher level of total phenolics (31.26 ± 6.71 μg GAE/mg dry weight) compared to the seeds (26.76 ± 2.08 μg GAE/mg dry weight) albeit not statistically significant. Similarly, a higher total flavonoid content was observed in the pericarp compared with the seed extract (21.65 ± 1.13 vs. 16.43 ± 0.37 μg QE/mg dry weight, p < 0.05). As a result, in comparison to the seed extract, the pericarp extract likewise demonstrated a greater DPPH radical scavenging activity. Despite having lower levels of total phenolics, total flavonoids, and DPPH scavenging activity than the pericarp, the seed extract is nevertheless significant and may be used as a substitute source of phenolics or other compounds rather than being thrown away as waste. This study promotes sustainability and the conversion of waste product into valuable resources of that may be used in the nutraceutical, pharmaceutical and food industry.
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