Bazı Biber (Capsicum Annuum L.) Posa ve Çekirdeklerinin Toplam Fenolik İçerik, Antioksidan Aktivite ve Antioksidan Kapasitelerinin Belirlenmesi

Abstract

Biber (Capsicum annuum L.), antioksidan özelliklere sahip çeşitli biyoaktif maddeler ihtiva etmektedir. Son zamanlarda, atık olarak değerlendirilen biber çekirdeği ekonomik, biyolojik ve kimyasal önemi nedeniyle ilgi çekmektedir. Bu çalışma kapsamında dört farklı biber çeşidinin posa ve çekirdeklerinde toplam fenolik madde, antioksidan aktivite ve antioksidan kapasite analizleri ve farklı ekstraksiyon solventlerinin bu analizler üzerine etkisi incelenmiştir. Biber posa ve çekirdek ekstraktlarının toplam fenolik içeriği Folin-Ciocalteu yöntemi ile, antioksidan aktivitesi 2,2-difenil-1-pikrilhidrazil (DPPH) yöntemi ile ve antioksidan kapasitesi fosfomolibdenum indirgeme testi ile tayin edilmiştir. Elde edilen bulgular, ekstraksiyon solventinin antioksidan özellikleri önemli ölçüde etkilediğini, su ekstraksiyonunda ise en yüksek değerlerin gözlendiğini ortaya koymuştur. Fenolik içerik, antioksidan aktivite ve antioksidan kapasite açısından en yüksek değerler sırasıyla yeşil biber (515.85 mg GAE/g kuru ekstrakt), çarliston biber (362.48 mg AAE/g kuru ekstrakt) ve kapya biber posalarında (% 95.25) gözlenmiştir. Ayrıca, analiz edilen biber posa ve çekirdeklerinde antioksidan aktivite değerleri, toplam fenolik içerikleri ile iyi bir korelasyon göstermektedir.

Keywords

• Capsicum annuum L.
• Fenolik
• Antioksidan
• Çekirdek
• Posa

Total Phenolic Contents, Antioxidant Activities and Antioxidant Capacities of Some Selected Pepper (Capsicum Annuum L.) Pulps and Seeds

Abstract

Pepper (Capsicum annuum L.) contains a wide range of bioactive nutrients that have antioxidant properties. Recently, the waste of peppers, namely the seeds, has attracted interest due to their economical, biological, and chemical importance. Accordingly, the total phenolic content, antioxidant activity, and antioxidant capacity were determined in four different peppers and their seeds, as well as the effects of different extraction solvents. The total phenolic content of pepper pulp and seed extracts was detected by using the Folin–Ciocalteu method, the antioxidant activity was assessed by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method, and the antioxidant capacity was implemented by phosphomolybdenum reduction method. The results indicated that the extraction solvent significantly affected the antioxidant properties, whereas water extraction showed the highest values. The highest values in phenolic content, antioxidant activity, and antioxidant capacity were observed in green pepper (515.85 mg GAE/g dry extract), charleston pepper (362.48 mg AAE/g dry extract), and capia pepper pulps (95.25 %), respectively. Also, the antioxidant activities of the examined pepper pulp and seeds showed a good correlation with their total phenolic content.

Keywords

• Phenolic
• antioxidant
• Capsicum annuum L.
• pulp
• seed

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