Biochemistry & Pharmacology: Open Access
Open Access
ISSN: 2167-0501
+44-77-2385-9429
ISSN: 2167-0501
+44-77-2385-9429
Shaimaa GA
Functional Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center,
Giza 12613
Egypt
Research Article
Phytochemical Screening, Antioxidant Activities and In Vitro Anticancer Potential of Egyptian Capsicum Spp.
Author(s): Shaimaa GA, Mahmoud MS, Mohamed MR and Emam AAShaimaa GA, Mahmoud MS, Mohamed MR and Emam AA
In the present study, two cultivars of pepper (Capsicum annuum and Capsicum frutescens) at two maturity stages (green and red) were evaluated for total phenolic and flavonoid content, organic acids, vitamin C, β-carotene, vitamin E, capsaicin and the antioxidant and anticancer activities of their aqueous extracts. Total phenolic content was found to be ranged from 11.09-26.14 mg GAE/g DW, while total flavonoid content was ranged from 2.7 mg to 5.0 mg QE/g DW. Twenty six phenolic and aromatic compounds, twelve flavonoid compounds and eleven organic acids were identified in all samples by using of HPLC. Vitamin C, β-carotene, vitamin E and capsaicin contents were also estimated by HPLC and detected at high levels which were ranged from 500.0-645.5 mg/100 g DW, 6.56-35.69 mg/100 g DW, 10.44-19.36 mg/100 g DW and 37.46-69.90 mg/100 g DW, respectively.. View More»
DOI:
10.4172/2167-0501.1000205