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Issue 11 (4) 2012 pp. 363-371

Małgorzata Materska

Department of Chemistry, Research Group of Phytochemistry, University of Life Sciences in Lublin, Poland

The scavenging effect and flavonoid glycosides content in fractions from fruits of hot pepper Capsicum annuum L.

Abstract

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.

Keywords: antioxidant activity, Capsicum annuum, phenolic compounds, preparative chromatography
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For citation:

MLA Materska, Małgorzata. "The scavenging effect and flavonoid glycosides content in fractions from fruits of hot pepper Capsicum annuum L.." Acta Sci.Pol. Technol. Aliment. 11.4 (2012): 363-371.
APA Materska M., (2012). The scavenging effect and flavonoid glycosides content in fractions from fruits of hot pepper Capsicum annuum L.. Acta Sci.Pol. Technol. Aliment. 11 (4), 363-371
ISO 690 MATERSKA, Małgorzata. The scavenging effect and flavonoid glycosides content in fractions from fruits of hot pepper Capsicum annuum L.. Acta Sci.Pol. Technol. Aliment., 2012, 11.4: 363-371.