Acta Scientiarum Polonorum Technologia Alimentaria

Background. The aim of this study was to isolate phenolic compounds fraction (PCF) from hot pepper and to characterise their composition and antiradical activity.
Material and methods. PCF was isolated from hot pepper fruits by solid phase extraction technique and separated by medium pressure liquid chromatography on Büchi system. HPLC quantitative analysis of sub- fractions constituents and of standards was made on Empower-Pro chromatograph (Waters) with DAD detec- tion. Total phenolics content was assessed by Folin-Ciocalteu method. Antioxidant activity was measured according to superoxide radical, generated in NADH/PMS model and DPPH radical.
Results. The separation yielded three subfractions with different composition. In fraction 1, the predominant component was quercetin 3-O-rhamnoside-7-O-glucoside. The presence of luteolin 7-O-apiosyl-glucoside was observed in fraction 2, and the key component of fraction 3 was quercetin 3-O-rhamnoside. The highest antioxidant activity was noted for fraction 2, both in reducing superoxide radicals (IC₅₀ = 97 μg·cm^-3) and DPPH• (IC₅₀ = 43 μg·cm^-3).
Conclusion. Pepper fruits are a rich source of phenolic compounds with a considerable lipophilicity and dif- ferent chemical activity. They can be used as supplements to enhance food products.