Table 3.
TPC and antioxidant activities of four colored sweet peppers extracted with hexane, ethyl acetate, and 70% (v/v) aqueous ethanol
| Sweet pepper extracts | TPC (mg GAE/100 g dry weight) | Antioxidant activity (μmol TE/100 g dry weight) | ||
|---|---|---|---|---|
|
| ||||
| DPPH radical scavenging assay | FRAP assay | ORAC assay | ||
| Hexane extracts | ||||
| Green | 6.1±0.5b | 32.9±2.7c | 51.6±5.3b | 131.5±10.1a |
| Red | 7.3±0.5a | 69.5±6.1a | 69.8±6.1a | 142.4±7.4a |
| Orange | 7.5±0.1a | 64.2±3.8b | 49.8±1.1b | 140.2±6.1a |
| Yellow | 5.1±0.3c | 27.4±2.1d | 49.6±3.3b | 124.7±7.5b |
| Ethyl acetate extracts | ||||
| Green | 120.7±0.9a | 589.4±36.5a | 886.6±23.9a | 2,510.4±142.0a |
| Red | 122.5±4.0a | 565.5±19.5a | 874.6±38.9a | 2,271.5±47.6b |
| Orange | 62.2±5.3b | 305.9±15.3b | 465.6±30.9b | 1,549.9±122.5c |
| Yellow | 54.5±5.3c | 232.9±12.8c | 410.3±36.3c | 1,310.9±60.7d |
| 70% (v/v) aqueous ethanol extracts | ||||
| Green | 339.4±2.2a | 2,515.1±103.7a | 3,015.3±32.0a | 6,196.5±167.2a |
| Red | 321.1±22.4b | 2,379.1±180.3a | 2,812.2±26.9b | 5,482.1±78.0b |
| Orange | 306.3±10.1b | 2,220.9±97.3b | 2,520.6±45.8c | 5,112.3±254.6c |
| Yellow | 273.5±6.3c | 1,863.2±48.2c | 1,987.3±44.6d | 5,165.1±154.1c |
All data were expressed as mean±standard deviation.
The different letters (a–d) for each solvent extraction condition are significantly different at P<0.05 using one-way ANOVA followed by Tukey’s b post hoc test.
TPC, total phenolic content; TE, Trolox equivalent; GAE, gallic acid equivalent; DPPH, 2,2-diphenyl-1-picrylhydrazyl; FRAP, ferric reducing antioxidant power; ORAC, oxygen radical antioxidant activity.