DETERMINATION OF ANTIOXIDANT POTENTIAL AND QUANTITATION OF PHENOLIC COMPOUNDS BY HPLC IN ACCESSION OF Capsicum baccatum var. pendulum

• Autor(a) principal: Assis,Maria Lucy de
• Data de Publicação: 2019
• Outros Autores: Gomes,Marco Antônio G. B., Cruz,Larissa L. da, Passos,Michel de S., Pereira,Silvia M. F., Arantes,Mariana B. S., Oliveira,Daniela B., Vieira,Ivo J. C.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Química Nova (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422019000100017
• topic: antioxidant potential; phenolic compounds; Capsicum baccatum; pepper; food preservation

The need to increase the product’s shelf life and the growing concern to minimize the use of synthetic products encouraged the researchers to evaluate the antioxidant activity and quantify phenolic compounds as chlorogenic acid, caffeic acid, rutin, quercetin and apigenin through the use of HPLC, in 29 accesses of Capsicum baccatum. Capsicum baccatum var. pendulum is one species of the Capsicum genus widely consumed in Brazil. It is the second largest pepper produced in the world. However, its chemical composition and mainly its extract antioxidant activity have been poorly reported in literature. In order to deepen the study of the access properties relating the antioxidant activity versus content of phenolic compounds. It is suggested that the BRS, 1643a, 1611 and 1613, accession could be used as natural antioxidants in the food industry.