Biological activity: Comparison between four varieties of peppers

Silva, M.A.; Albuquerque, T.G.; Oliveira, M.B.P.P.; Costa, H.S.

http://hdl.handle.net/10400.18/6142

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Introduction: Consumer concerns about health and their interest in foods rich in bioactive compounds/antioxidants is a reality. Capsicum annuum L. (pepper) generates a great interest in research studies due to their potential health properties. Another point of interest are morphological varieties, sizes and colours, and very characteristic flavour and aroma. Aim: To perform a comparative analysis of antioxidant potential and total phenolic content among four different pepper varieties: yellow pepper (Bondarmon variety), orange pepper (California variety), green pepper (Perla variety) and red pepper (Fragata variety). Methods: In 2017, pepper samples were collected from major supermarket chains in the Lisbon region (Portugal). The content of total phenolic compounds was expressed in gallic acid equivalents (GAE) and determined by a spectrophotometric method. The biological activity was determined using five methods: 2,2-diphenyl-1-picryl-hydrazyl (DPPH•), ferric reduction power (FRAP), β-carotene bleaching test, reducing power and hydrogen peroxide scavenging activity. Results: From the obtained results, it is possible to verify that yellow pepper presented the highest content of phenolic compounds (36.6 mg GAE/g). In relation to the biological activity, yellow pepper presented better results for all the methods used, except for the reducing power. For this method red pepper showed better results (13.8 mg Trolox equivalents/g). Conclusions: In summary, pepper consumption in a context of a balanced diet and a healthy lifestyle can bring potential benefits to the health. It was demonstrated that pepper varieties are different sources of bioactive compounds, contributing to the intake of natural antioxidant compounds.