Compostos Fenólicos e Atividade Antioxidante de Molho de Pimenta “Dedo-de-Moça” Fermentado

Abstract

The red peppers of the genus Capsicum have been much investigated as a new source of natural antioxidants. Studies show that they have antioxidant properties due to the presence of capsaicin and other bioactive compounds. Antioxidants are extremely important because they act on different mechanisms in food, including, breaking free radicals responsible for the oxidation reactions. This study aimed to evaluate the content of phenolic compounds and antioxidant capacity by DPPH ˙ sauce fermented Capsicum baccatum var. pendulum ("Dedo-de-Moça"). The values of total phenolic compounds decreased with increasing concentration of sucrose, except for the sauce fermented with Lactobacillus brevis. The lowest IC50 value was observed for samples of sauce fermented with L. brevis and L. plantarum. Probably the antioxidant activity, this work is related to the concentration of carotenoids, observed by the tone of the sample with more intense staining (red-burgundy), in relation to the color presented at the beginning of fermentation (red-orange). As pimentas vermelhas do gênero Capsicum vêm sendo muito investigadas como uma nova fonte de antioxidantes naturais. Estudos mostram que estas possuem propriedades antioxidantes devido a presença de capsaicina e outros compostos bioativos. Os antioxidantes são de extrema importância, pois atuam em diferentes mecanismos nos alimentos, dentre eles, quebrando os radicais livres responsáveis pelas reações de oxidação. O presente trabalho teve como objetivo avaliar o conteúdo de compostos fenólicos e a capacidade antioxidante pelo método DPPH˙ do molho fermentado de Capsicum baccatum var. pendulum ("Dedo-de-Moça"). Os valores dos compostos fenólicos totais diminuíram com o aumento da concentração de sacarose, com exceção do molho fermentado com Lactobacillus brevis. O menor valor de IC 50 foi observado para amostras de molho fermentado com L. brevis e L. plantarum. Provavelmente a atividade antioxidante, neste trabalho, esteja relacionada à concentração dos carotenoides, observados pela tonalidade da amostra com coloração mais intensa (vermelho-bordô), em relação à cor apresentada no inicio da fermentação (vermelho-laranja). Keywords Palavras-chave:Capsicum baccatum, molho fermentado, avaliação, antioxidantes, compostos fenólicos. BBR -Biochemistry and Biotechnology Reports

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Extraction of total phenolic content and antioxidant activity of Capsicum chinense and Capsicum spp in different solvents and extraction time

“…Some studies show that antioxidant properties of these peppers are attributable to the presence of capsaicin and other bioactive compounds. Antioxidants are of extreme importance because they perform different activities in foods via various mechanisms including the breakdown of free radicals that are responsible for deleterious oxidation reactions (MORAES et al, 2012). In addition to their positive action on the endogenous metabolism of the body mediated by delaying or decreasing the formation of free radicals, antioxidants help prevent diseases associated with aging and cardiovascular risks.…”

Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review

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