Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment
Identifieur interne : 000B45 ( Pmc/Checkpoint ); précédent : 000B44; suivant : 000B46Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment
Auteurs : Narmin Yazdizadeh Shotorbani ; Rashid Jamei ; Reza HeidariSource :
- Avicenna Journal of Phytomedicine [ 2228-7930 ] ; 2013.
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PubMed: 25050256
PubMed Central: 4075694
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Antioxidant activities of two sweet pepper <italic>Capsicum annuum </italic>L. varieties phenolic extracts and the effects of thermal treatment</title><author><name sortKey="Yazdizadeh Shotorbani, Narmin" sort="Yazdizadeh Shotorbani, Narmin" uniqKey="Yazdizadeh Shotorbani N" first="Narmin" last="Yazdizadeh Shotorbani">Narmin Yazdizadeh Shotorbani</name><affiliation><nlm:aff id="aff1"><italic>Department of Biology, Faculty of Science, Urmia University</italic><italic>,</italic><italic>Urmia</italic><italic>, I. R. Iran</italic></nlm:aff></affiliation></author><author><name sortKey="Jamei, Rashid" sort="Jamei, Rashid" uniqKey="Jamei R" first="Rashid" last="Jamei">Rashid Jamei</name></author><author><name sortKey="Heidari, Reza" sort="Heidari, Reza" uniqKey="Heidari R" first="Reza" last="Heidari">Reza Heidari</name></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25050256</idno><idno type="pmc">4075694</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4075694</idno><idno type="RBID">PMC:4075694</idno><date when="2013">2013</date><idno type="wicri:Area/Pmc/Corpus">000D94</idno><idno type="wicri:Area/Pmc/Curation">000D93</idno><idno type="wicri:Area/Pmc/Checkpoint">000B45</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Antioxidant activities of two sweet pepper <italic>Capsicum annuum </italic>L. varieties phenolic extracts and the effects of thermal treatment</title><author><name sortKey="Yazdizadeh Shotorbani, Narmin" sort="Yazdizadeh Shotorbani, Narmin" uniqKey="Yazdizadeh Shotorbani N" first="Narmin" last="Yazdizadeh Shotorbani">Narmin Yazdizadeh Shotorbani</name><affiliation><nlm:aff id="aff1"><italic>Department of Biology, Faculty of Science, Urmia University</italic><italic>,</italic><italic>Urmia</italic><italic>, I. R. Iran</italic></nlm:aff></affiliation></author><author><name sortKey="Jamei, Rashid" sort="Jamei, Rashid" uniqKey="Jamei R" first="Rashid" last="Jamei">Rashid Jamei</name></author><author><name sortKey="Heidari, Reza" sort="Heidari, Reza" uniqKey="Heidari R" first="Reza" last="Heidari">Reza Heidari</name></author></analytic><series><title level="j">Avicenna Journal of Phytomedicine</title><idno type="ISSN">2228-7930</idno><idno type="eISSN">2228-7949</idno><imprint><date when="2013">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p><bold>Objectives:</bold> Sweet peppers <italic>Capsicum annuum</italic> L. (<italic>C. annuum</italic>) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures.</p><p><bold>Materials and Methods: </bold>To compare the antioxidant activity in various temperatures (20, 35, 50, and 65 °C), two different types of colored (red and green) sweet bell peppers <italic>C annuum</italic> were selected. The red peppers were selected from those cultivated in Shahreza, Esfahan and the green peppers with the local name of Gijlar were selected from those cultivated in Urmia, West Azarbayjan. The experiments were carried out to measure the total phenolic and flavonoid content, ferric reducing antioxidant power (FRAP), chain-breaking activity, scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and hydrogen peroxide radicals. </p><p><bold>Results:</bold> Total phenol and flavonoid contents of pepper extracts were enhanced with increasing temperature to 65 °C. Scavenging capacity of DPPH radical of red pepper extract was enhanced because of putting at 50 °C for 30 min and for Gijlar pepper extract scavenging capacity was increased at 65 °C. Scavenging capacity of hydrogen peroxide radical of extracts was the highest at 35 °C. Chain-breaking activity of red pepper extract was increased for 60 min at 35 °C. FRAP (C) of red pepper extract was significantly different (p<0.05) in compare with Gijlar pepper.</p><p><bold>Conclusion:</bold> An appropriate temperature maintained a high antioxidant activity of phenolic compound, which could be due to the combined effect of non enzymatic reaction and phenolic compound stability.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Akowuah, Ga" uniqKey="Akowuah G">GA Akowuah</name></author><author><name sortKey="Mariam, A" uniqKey="Mariam A">A Mariam</name></author><author><name sortKey="Chin, Jh" uniqKey="Chin J">JH Chin</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Aoyama, S" uniqKey="Aoyama S">S Aoyama</name></author><author><name sortKey="Yamamoto, Y" uniqKey="Yamamoto Y">Y Yamamoto</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Benkeblia, N" uniqKey="Benkeblia N">N 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Quantick</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Zhang, Zq" uniqKey="Zhang Z">ZQ Zhang</name></author><author><name sortKey="Pang, Xq" uniqKey="Pang X">XQ Pang</name></author><author><name sortKey="Yang, C" uniqKey="Yang C">C Yang</name></author><author><name sortKey="Ji, Zl" uniqKey="Ji Z">ZL Ji</name></author><author><name sortKey="Jiang, Ym" uniqKey="Jiang Y">YM Jiang</name></author></analytic></biblStruct></listBibl></div1></back></TEI><pmc article-type="research-article"><pmc-dir>properties open_access</pmc-dir>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Avicenna J Phytomed</journal-id><journal-id journal-id-type="iso-abbrev">Avicenna J Phytomed</journal-id><journal-id journal-id-type="publisher-id">AJP</journal-id><journal-title-group><journal-title>Avicenna Journal of Phytomedicine</journal-title></journal-title-group><issn pub-type="ppub">2228-7930</issn><issn pub-type="epub">2228-7949</issn><publisher><publisher-name>Mashhad University of Medical Sciences</publisher-name><publisher-loc>Mashhad, Iran</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">25050256</article-id><article-id pub-id-type="pmc">4075694</article-id><article-id pub-id-type="publisher-id">AJP-3-025</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Antioxidant activities of two sweet pepper <italic>Capsicum annuum </italic>L. varieties phenolic extracts and the effects of thermal treatment</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Yazdizadeh Shotorbani</surname><given-names>Narmin</given-names></name><xref ref-type="aff" rid="aff1">1</xref></contrib><contrib contrib-type="author"><name><surname>Jamei</surname><given-names>Rashid</given-names></name><xref ref-type="corresp" rid="cor1">*</xref></contrib><contrib contrib-type="author"><name><surname>Heidari</surname><given-names>Reza</given-names></name></contrib></contrib-group><aff id="aff1"><label>1</label><italic>Department of Biology, Faculty of Science, Urmia University</italic><italic>,</italic><italic>Urmia</italic><italic>, I. R. Iran</italic></aff><author-notes><corresp id="cor1"><label>*</label>Corresponding author: Tel: +989141464357, Fax: +984412776707
E-mail:<email>r.jamei@urmia.ac.ir
</email></corresp></author-notes><pub-date pub-type="ppub"><season>Winter</season><year>2013</year></pub-date><volume>3</volume><issue>1</issue><fpage>25</fpage><lpage>34</lpage><history><date date-type="received"><day>14</day><month>6</month><year>2012</year></date><date date-type="accepted"><day>2</day><month>9</month><year>2012</year></date></history><permissions><copyright-statement>© 2013: Avicenna Journal of Phytomedicine</copyright-statement><license><license-p>This is an Open Access article distributed under the terms of the Creative Commons Attribution License, (<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/3.0/">http://creativecommons.org/licenses/by/3.0/</ext-link>) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.</license-p></license></permissions><abstract><p><bold>Objectives:</bold> Sweet peppers <italic>Capsicum annuum</italic> L. (<italic>C. annuum</italic>) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures.</p><p><bold>Materials and Methods: </bold>To compare the antioxidant activity in various temperatures (20, 35, 50, and 65 °C), two different types of colored (red and green) sweet bell peppers <italic>C annuum</italic> were selected. The red peppers were selected from those cultivated in Shahreza, Esfahan and the green peppers with the local name of Gijlar were selected from those cultivated in Urmia, West Azarbayjan. The experiments were carried out to measure the total phenolic and flavonoid content, ferric reducing antioxidant power (FRAP), chain-breaking activity, scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and hydrogen peroxide radicals. </p><p><bold>Results:</bold> Total phenol and flavonoid contents of pepper extracts were enhanced with increasing temperature to 65 °C. Scavenging capacity of DPPH radical of red pepper extract was enhanced because of putting at 50 °C for 30 min and for Gijlar pepper extract scavenging capacity was increased at 65 °C. Scavenging capacity of hydrogen peroxide radical of extracts was the highest at 35 °C. Chain-breaking activity of red pepper extract was increased for 60 min at 35 °C. FRAP (C) of red pepper extract was significantly different (p<0.05) in compare with Gijlar pepper.</p><p><bold>Conclusion:</bold> An appropriate temperature maintained a high antioxidant activity of phenolic compound, which could be due to the combined effect of non enzymatic reaction and phenolic compound stability.</p></abstract><kwd-group><title>Key Words</title><kwd>Antioxidant activity</kwd><kwd><italic> Capsicum annuum </italic>L.</kwd><kwd>Phenolic extracts</kwd><kwd>Temperature</kwd></kwd-group></article-meta></front></pmc><affiliations><list></list><tree><noCountry><name sortKey="Heidari, Reza" sort="Heidari, Reza" uniqKey="Heidari R" first="Reza" last="Heidari">Reza Heidari</name><name sortKey="Jamei, Rashid" sort="Jamei, Rashid" uniqKey="Jamei R" first="Rashid" last="Jamei">Rashid Jamei</name><name sortKey="Yazdizadeh Shotorbani, Narmin" sort="Yazdizadeh Shotorbani, Narmin" uniqKey="Yazdizadeh Shotorbani N" first="Narmin" last="Yazdizadeh Shotorbani">Narmin Yazdizadeh Shotorbani</name></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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