Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012

Дослідження антиоксидантних властивостей екстракту іранського перцю чилі


Mojtaba Mohammadi
Maryam Sardarodiyan
Esmaeil Ataye Salehi
Elham Elahi Baghan


Oxidative stress factors are known to cause diseases related to metabolic disorders. So, eliminating these factors, or at least decreasing their number can help prevent or improve metabolic problems. Recently, herbal medicines have been paid much attention to due to their high effectiveness, and application of synthetic antioxidants has been reduced because of their adverse effects on human health. This research aims at evaluating the antioxidant power of chilli pepper. Some solvents such as water, ethanol, and water-ethanol solution, with or without ultrasound wave treatment, have been used to obtain chilli pepper extracts. The amount of tocopherol and phenolic compounds in the extracts has been measured by the stoichiometrical method, and the antioxidant power of the extracts has been measured and analysed  by the beta-carotene and DPPH tests. Finally, the extracts’ oxidative stability has been determined. The data have been statically analysed by the Analysis of Variance (ANOVA) and Duncan’s multiple range test. The P level <0.05 was considered statistically significant. The results have shown that the amounts of phenolic compounds in terms of Gallic acid in different extracts range 1066.3 to 1172.27 mg/kg, and the amounts of tocopherol compounds in terms of alpha-tocopherol are 693.52–867.65 mg/cm3. The oxidative stability index in different extracts was 5.55 to 7.23 hours. The inhibitory percentage of linoleic acid oxidation in the extracts varied between 57.2 and 83.6%, and the inhibitory percentage of DPPH radicals in different extracts varied between 71.33 and 91.87%. The maximum and minimum efficiency for phenol and tocopherol compound extraction were obtained  using ethanol and water solvents, respectively. With a high antioxidant power, chilli pepper can be widely used in food, pharmaceutical, and cosmetic industries.

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Як цитувати
Mohammadi, M., Sardarodiyan, M., Salehi, E. A., & Baghan, E. E. (2020). Дослідження антиоксидантних властивостей екстракту іранського перцю чилі. Food Science and Technology, 14(1).
Хімія харчових продуктів і матеріалів. Нові види сировини


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