title: Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment.
abstract: OBJECTIVE
  Sweet peppers Capsicum annuum L. (C. annuum) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures.
  
  
  METHODS
  To compare the antioxidant activity in various temperatures (20, 35, 50, and 65 °C), two different types of colored (red and green) sweet bell peppers C annuum were selected. The red peppers were selected from those cultivated in Shahreza, Esfahan and the green peppers with the local name of Gijlar were selected from those cultivated in Urmia, West Azarbayjan. The experiments were carried out to measure the total phenolic and flavonoid content, ferric reducing antioxidant power (FRAP), chain-breaking activity, scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and hydrogen peroxide radicals.
  
  
  RESULTS
  Total phenol and flavonoid contents of pepper extracts were enhanced with increasing temperature to 65 °C. Scavenging capacity of DPPH radical of red pepper extract was enhanced because of putting at 50 °C for 30 min and for Gijlar pepper extract scavenging capacity was increased at 65 °C. Scavenging capacity of hydrogen peroxide radical of extracts was the highest at 35 °C. Chain-breaking activity of red pepper extract was increased for 60 min at 35 °C. FRAP (C) of red pepper extract was significantly different (p<0.05) in compare with Gijlar pepper.
  
  
  CONCLUSIONS
  An appropriate temperature maintained a high antioxidant activity of phenolic compound, which could be due to the combined effect of non enzymatic reaction and phenolic compound stability.
authors: Department of Biology, Faculty of Science, Urmia University , Urmia , I. R. Iran.
authors: Narmin
authors: N
authors: Yazdizadeh Shotorbani
authors: Department of Biology, Faculty of Science, Urmia University , Urmia , I. R. Iran.
authors: Rashid
authors: R
authors: Jamei
authors: Department of Biology, Faculty of Science, Urmia University , Urmia , I. R. Iran.
authors: Reza
authors: R
authors: Heidari
keywords: Antioxidant activity; Capsicum annuum L.; Phenolic extracts; Temperature