The aim of this study was to characterize the bioactive constituents and to evaluate the antioxidant activity of five pepper (Capsicum annuum L.) cultivars. Phenols, flavonoids, flavonols and ascorbic acid were quantified in the pericarp of the peppers studied. The antioxidant activity of their extracts was evaluated by the method of radical scavenging of DPPH•. The solvents used for the extraction of these metabolites are water, methanol and ethanol at 75%. Preliminary results have shown that the composition of the peppers in bioactive elements varies depending on the type pepper and the solvent extract. The hot and sweet red pepper showed high vitamin C content (respectively 34.49 and 33.4 mg / 100 g FW) followed by hot green pepper, sweet green pepper and yellow pepper. It was also found that capsaicin vary significantly (P<0.005) among peppers studied. Capsaicin contents ranged from 6, 78 to 32, 50 mg/100 FW. The maximum capsaicin content was noticed in hot green and hot red peppers. The highest contents of phenolic compounds, flavonols and flavonoids were in sweet and hot red peppers. The highest radical scavenging activity (IC50) was observed in red and yellow peppers for ethanolic and methanolic extracts.

Author Name: Naima Zaki*, Aziz Hasib, Kaoutar Charf Eddine, Fatima Dehbi, Hicham El Batal, Aaziz Ouatmane

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Keywords: Phytochemical, Antioxidant activity, Capsicum annuum L., Pepper

ISSN:

EISSN: E- ISSN: 2249 –1929

EOI/DOI: [DOI: 10.24214/jcbps.B.7.4.129

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