Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes
Bell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxid...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/3/557 |
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| author | María del Carmen Razola-Díaz Ana Mª Gómez-Caravaca Julia López de Andrés Ana Voltes-Martínez Alberto Zamora Gema M. Pérez-Molina David J. Castro Juan Antonio Marchal Vito Verardo |
| author_facet | María del Carmen Razola-Díaz Ana Mª Gómez-Caravaca Julia López de Andrés Ana Voltes-Martínez Alberto Zamora Gema M. Pérez-Molina David J. Castro Juan Antonio Marchal Vito Verardo |
| author_sort | María del Carmen Razola-Díaz |
| collection | DOAJ |
| description | Bell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxidant, and immunomodulator. However, undersized and damaged fruits are usually wasted. Thus, in order to evaluate the phenolic content, a Box–Behnken design has been carried out to optimize the extraction from <i>Capsicum annuum</i> yellow pepper by ultrasound-assisted extraction (UAE). The independent factors were time (min), ethanol/water (% <i>v</i>/<i>v</i>) and solvent/sample ratio (<i>v</i>/<i>w</i>). The model was validated by ANOVA and confirmed. Furthermore, the whole pepper and the pepper without peduncles and seeds were extracted using optimal conditions and characterized by HPLC-ESI-TOF-MS. Moreover, their antioxidant activities, measured by three different methods (DPPH, ABTS, and FRAP), carotenoid composition, assessed by HPLC-MS, and chlorophyll content, assessed by a spectrophotometric method, were compared. A total of 38 polar compounds were found of which seven have been identified in pepper fruit extracts for the first time. According to the results, whole pepper (WP) samples presented higher content in phenolic acids; meanwhile, the edible portion (EP) was higher in flavonoids. No differences were found in the antioxidant activity except for the FRAP assay where the WP sample showed higher radical scavenging activity. EP samples showed the highest content of carotenoids and WP ones in chlorophylls. |
| first_indexed | 2024-03-09T20:11:06Z |
| format | Article |
| id | doaj.art-d9447b989b5c463c9816916139508dd1 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T20:11:06Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-d9447b989b5c463c9816916139508dd12023-11-24T00:18:45ZengMDPI AGAntioxidants2076-39212022-03-0111355710.3390/antiox11030557Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper WastesMaría del Carmen Razola-Díaz0Ana Mª Gómez-Caravaca1Julia López de Andrés2Ana Voltes-Martínez3Alberto Zamora4Gema M. Pérez-Molina5David J. Castro6Juan Antonio Marchal7Vito Verardo8Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, SpainDepartment of Analytical Chemistry, University of Granada, Campus of Fuentenueva, 18071 Granada, SpainCentre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, SpainCentre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, SpainUnidad de Lípidos y Riesgo Vascular, Servicio de Medicina Interna, Hospital de Blanes, Corporació de Salut del Maresme i la Selva, 17300 Blanes, SpainDepartment I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, SpainDepartment I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, SpainCentre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, SpainDepartment of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, SpainBell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxidant, and immunomodulator. However, undersized and damaged fruits are usually wasted. Thus, in order to evaluate the phenolic content, a Box–Behnken design has been carried out to optimize the extraction from <i>Capsicum annuum</i> yellow pepper by ultrasound-assisted extraction (UAE). The independent factors were time (min), ethanol/water (% <i>v</i>/<i>v</i>) and solvent/sample ratio (<i>v</i>/<i>w</i>). The model was validated by ANOVA and confirmed. Furthermore, the whole pepper and the pepper without peduncles and seeds were extracted using optimal conditions and characterized by HPLC-ESI-TOF-MS. Moreover, their antioxidant activities, measured by three different methods (DPPH, ABTS, and FRAP), carotenoid composition, assessed by HPLC-MS, and chlorophyll content, assessed by a spectrophotometric method, were compared. A total of 38 polar compounds were found of which seven have been identified in pepper fruit extracts for the first time. According to the results, whole pepper (WP) samples presented higher content in phenolic acids; meanwhile, the edible portion (EP) was higher in flavonoids. No differences were found in the antioxidant activity except for the FRAP assay where the WP sample showed higher radical scavenging activity. EP samples showed the highest content of carotenoids and WP ones in chlorophylls.https://www.mdpi.com/2076-3921/11/3/557<i>Capsicum annuum</i> L.recovery of bioactive compoundsphenolic acidsflavonoidsHPLC-MSantioxidant activity |
| spellingShingle | María del Carmen Razola-Díaz Ana Mª Gómez-Caravaca Julia López de Andrés Ana Voltes-Martínez Alberto Zamora Gema M. Pérez-Molina David J. Castro Juan Antonio Marchal Vito Verardo Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes Antioxidants <i>Capsicum annuum</i> L. recovery of bioactive compounds phenolic acids flavonoids HPLC-MS antioxidant activity |
| title | Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes |
| title_full | Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes |
| title_fullStr | Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes |
| title_full_unstemmed | Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes |
| title_short | Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes |
| title_sort | evaluation of phenolic compounds and pigments content in yellow bell pepper wastes |
| topic | <i>Capsicum annuum</i> L. recovery of bioactive compounds phenolic acids flavonoids HPLC-MS antioxidant activity |
| url | https://www.mdpi.com/2076-3921/11/3/557 |
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