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2019, Number 2

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Rev Cubana Farm 2019; 52 (2)

Antioxidant activity and phenolic content of Capsicumannuum L. ethanolic extract

Granados CC, Pajaro NP, León MG

Language: Spanish
References: 31
Page: 1-12
PDF size: 505.42 Kb.


ABSTRACT

Introduction: Paprika is a species of the genus Capsicum, of the Solanaceae family and its scientific name is Capsicum annuum L. In its composition it has capsaicin and other chemical compounds that are attributed with antioxidant properties.
Objectives: To determine the antioxidant activity and phenolic content of the ethanolic extract of the fruit of the Capsicum annuum L species from Norte de Santander District, Colombia.
Methods: The fruits of paprika (Capsicum annuum L.) were collected on a path of Pamplona municipality, Norte de Santander (7°22'34"N72°38'54"W). The ethanolic extract was obtained by the maceration technique. The antioxidant activity was determined by the DPPH• and ABTS+ methods. Total phenolic content was made by the Folin-Ciocalteu colorimetric method.
Results: The results of the test of antioxidant activity showed that the ethanolic extract of paprika (Capsicum annuum L) obtained by maceration had IC50 values of 343.00 ± 0.25 μg/mL and 174.61 ± 0.10μg/mL and were used the DPPH• and ABTS.+ techniques respectively. These values are directly related to the content of phenols.
Conclusions: In conclusion, the Capsicum annuum L. (paprika) has a high phenolic content making it a source for the development of natural antioxidant agents with potential application in the food, cosmetic and pharmaceutical industries.


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