| Autor: |
Razola-Díaz MDC; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain., Gómez-Caravaca AM; Department of Analytical Chemistry, University of Granada, Campus of Fuentenueva, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain., López de Andrés J; Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain.; Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain.; Excellence Research Unit 'Modeling Nature' (MNat), University of Granada, 18100 Granada, Spain.; BioFab i3D-Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain., Voltes-Martínez A; Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain.; Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain.; Excellence Research Unit 'Modeling Nature' (MNat), University of Granada, 18100 Granada, Spain.; BioFab i3D-Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain., Zamora A; Unidad de Lípidos y Riesgo Vascular, Servicio de Medicina Interna, Hospital de Blanes, Corporació de Salut del Maresme i la Selva, 17300 Blanes, Spain.; Grupo de Medicina Traslacional y Ciencias de la Decisión, Departamento de Ciencias Médicas, Facultad de Medicina, Universidad de Girona, 17004 Girona, Spain.; Grupo Epidemiología Cardiovascular y Genética, CIBER, Enfermedades Cardiovasculares (CIBERCV), 08003 Barcelona, Spain., Pérez-Molina GM; Department I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, Spain., Castro DJ; Department I+D+i Vellsam Materias Bioactivas S.L., 04200 Tabernas, Spain., Marchal JA; Centre for Biomedical Research (CIBM), Biopathology and Regenerative Medicine Institute (IBIMER), University of Granada, 18100 Granada, Spain.; Instituto de Investigación Biosanitaria ibs.GRANADA, University Hospitals of Grana-da-University of Granada, 18100 Granada, Spain.; Excellence Research Unit 'Modeling Nature' (MNat), University of Granada, 18100 Granada, Spain.; BioFab i3D-Biofabrication and 3D (Bio)Printing Laboratory, University of Granada, 18100 Granada, Spain., Verardo V; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain. |
| Abstrakt: |
Bell peppers are one of the most important species consumed and cultivated in Spain. Peppers are a source of carotenoids and phenolic compounds widely associated with biological activities such as antimicrobial, antiseptic, anticancer, counterirritant, cardioprotective, appetite stimulator, antioxidant, and immunomodulator. However, undersized and damaged fruits are usually wasted. Thus, in order to evaluate the phenolic content, a Box-Behnken design has been carried out to optimize the extraction from Capsicum annuum yellow pepper by ultrasound-assisted extraction (UAE). The independent factors were time (min), ethanol/water (% v / v ) and solvent/sample ratio ( v / w ). The model was validated by ANOVA and confirmed. Furthermore, the whole pepper and the pepper without peduncles and seeds were extracted using optimal conditions and characterized by HPLC-ESI-TOF-MS. Moreover, their antioxidant activities, measured by three different methods (DPPH, ABTS, and FRAP), carotenoid composition, assessed by HPLC-MS, and chlorophyll content, assessed by a spectrophotometric method, were compared. A total of 38 polar compounds were found of which seven have been identified in pepper fruit extracts for the first time. According to the results, whole pepper (WP) samples presented higher content in phenolic acids; meanwhile, the edible portion (EP) was higher in flavonoids. No differences were found in the antioxidant activity except for the FRAP assay where the WP sample showed higher radical scavenging activity. EP samples showed the highest content of carotenoids and WP ones in chlorophylls. |
