Phytochemical Composition and Radical Scavenging Capacity in Red Pepper and Black Pepper Heated by Different Methods

摘要

Grinded Red Pepper (Capsicum annuum) and Black Pepper (Piper nigrum) were heated for differenttime intervals in simple oven and microwave oven (MW). Methanolic extracts of both were further used foranalysis. Red pepper heated with both methods showed a gradual decrease in Total Phenolic acids (TPA),Hydroxyl Radical Scavenging (HRSC) and DPPH radical inhibition while increase in Total Tannins (TT) andTotal Flavonoids Contents (TFC) were estimated with increase in time. In Black pepper, increase in HRSC andDPPH inhibition while decrease in TPA, TT and TFC were determined by both methods. MW heating causedmore decrease in values of TPA, DPPH inhibition and elevated the values of TT, TFC and HRSC. Comparingboth, more TPA, DPPH inhibition, HRSC were observed in Red Pepper.