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

Öz

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.

Anahtar Kelimeler

• 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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119(2), 770-778.
2. Alvarez-Parrilla, E., de la Rosa, L. A., Amarowicz, R., & Shahidi, F. (2012). Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation. Food Chemistry, 133(3), 827-834.
3. Amarowicz, R., Pegg, R. B., Rahimi-Moghaddam, P., Barl, B., & Weil, J. A. (2004). Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chemistry, 84(4), 551-562.
4. Bae, H., Jayaprakasha, G. K., Crosby, K., Yoo, K. S., Leskovar, D. I., Jifon, J., & Patil, B. S. (2014). Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers. Journal of Food Composition and Analysis, 33(2), 195-202.
5. Bae, H., Jayaprakasha, G. K., Jifon, J., & Patil, B. S. (2012). Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars. Food Chemistry, 134(4), 1912-1918.
6. Chen, L., & Kang, Y.-H. (2013). Anti-inflammatory and antioxidant activities of red pepper (Capsicum annuum L.) stalk extracts: Comparison of pericarp and placenta extracts. Journal of Functional Foods, 5(4), 1724-1731.
7. Chuah, A. M., Lee, Y.-C., Yamaguchi, T., Takamura, H., Yin, L.-J., & Matoba, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111(1), 20-28.
8. Cui, Y., Lu, Z., Bai, L., Shi, Z., Zhao, W. E., & Zhao, B. (2007). beta-Carotene induces apoptosis and up-regulates peroxisome proliferator-activated receptor gamma expression and reactive oxygen species production in MCF-7 cancer cells. European Journal of Cancer, 43(17), 2590-2601.

9. Daood, H. G., Kapitány, J., Biacs, P., & Albrecht, K. (2006). Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice). Journal of the Science of Food and Agriculture, 86(14), 2450-2457.
10. Deepa, N., Kaur, C., George, B., Singh, B., & Kapoor, H. (2007). Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT-Food Science and Technology, 40(1), 121-129.
11. Deepa, N., Kaur, C., George, B., Singh, B., & Kapoor, H. C. (2007). Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT - Food Science and Technology, 40(1), 121-129.
12. Ghasemnezhad, M., Sherafati, M., & Payvast, G. A. (2011). Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of Functional Foods, 3(1), 44-49.
13. Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R., & Meybeck, A. (2011). Global food losses and food waste. Food and Agriculture Organization of the United Nations, Rom.
14. Hervert-Hernandez, D., Sayago-Ayerdi, S. G., & Goni, I. (2010). Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility. Journal of Agricultural and Food Chemistry, 58(6), 3399-3406.
15. Howard, L. R., Talcott, S. T., Brenes, C. H., & Villalon, B. (2000). Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry, 48(5), 1713-1720.
16. Lee, S. K., & Kader, A. A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology, 20(3), 207-220.
17. Louli, V., Ragoussis, N., & Magoulas, K. (2004). Recovery of phenolic antioxidants from wine industry by-products. Bioresource Technology, 92(2), 201-208.
18. Marín, A., Ferreres, F., Tomás-Barberán, F. A., & Gil, M. I. (2004). Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.). Journal of Agricultural and Food Chemistry, 52(12), 3861-3869.
19. Materska, M., & Perucka, I. (2005). Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). Journal of Agricultural and Food Chemistry, 53(5), 1750-1756.
20. Namiki, M. (1990). Antioxidants/antimutagens in food. Critical Reviews in Food Science & Nutrition, 29(4), 273-300.
21. Nazzaro, F., Caliendo, G., Arnesi, G., Veronesi, A., Sarzi, P., & Fratianni, F. (2009). Comparative Content of Some Bioactive Compounds in Two Varieties of Capsicum Annuum L. Sweet Pepper and Evaluation of Their Antimicrobial and Mutagenic Activities. Journal of Food Biochemistry, 33(6), 852-868.
22. Oboh, G., & Rocha, J. B. T. (2006). Polyphenols in red pepper [Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver. European Food Research and Technology, 225(2), 239-247.
23. Ornelas-Paz, J. d. J., Cira-Chávez, L. A., Gardea-Béjar, A. A., Guevara-Arauza, J. C., Sepúlveda, D. R., Reyes-Hernández, J., & Ruiz-Cruz, S. (2013). Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers. Food Research International, 50(2), 519-525.
24. Polat, B., Oba, S., Karaman, K., Arici, M., & Sagdic, O. (2014). Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey. Quality Assurance and Safety of Crops & Foods, 6(2), 221-227.
25. Silva, L. R., Azevedo, J., Pereira, M. J., Valentao, P., & Andrade, P. B. (2013). Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds. Food Chem Toxicol, 53, 240-248.
26. Silva, L. R., Azevedo, J., Pereira, M. J., Valentão, P., & Andrade, P. B. (2013). Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds. Food and Chemical Toxicology, 53, 240-248.
27. Sim, K. H., & Sil, H. Y. (2008). Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts. International Journal of Food Science & Technology, 43(10), 1813-1823.
28. Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., & Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117(4), 647-653.
29. Yahia, E. M., & Ornelas-Paz, J. d. J. (2010). Chemistry, stability and biological actions of carotenoids. In, (pp. 177-222): Wiley-Blackwell: Oxford, UK.
30. Yalcin, H., & Kavucuoglu, H. (2014). Physical, chemical and bioactive properties of onion (Allium cepa L.) seed and seed oil. Journal of Applied Botany and Food Quality, 87.
31. Zhuang, Y., Chen, L., Sun, L., & Cao, J. (2012). Bioactive characteristics and antioxidant activities of nine peppers. Journal of Functional Foods, 4(1), 331-338.