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Polyphenols content and antioxidant activity of paprika and pepper spices

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dc.title Polyphenols content and antioxidant activity of paprika and pepper spices en
dc.contributor.author Škrovánková, Soňa
dc.contributor.author Mlček, Jiří
dc.contributor.author Orsavová, Jana
dc.contributor.author Juríková, Tünde
dc.contributor.author Dřímalová, Pavla
dc.relation.ispartof Potravinarstvo
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 1
dc.citation.spage 52
dc.citation.epage 57
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/695
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/695
dc.subject Antioxidant activity en
dc.subject DPPH en
dc.subject Paprika en
dc.subject Pepper en
dc.subject Polyphenol en
dc.description.abstract Paprika spices (Capsicium annuum) and black pepper spices (Piper nigrum) are very popular seasonings for culinary and industrial utilization due to the change of sensory quality (taste, aroma, color) of foods and meals with their addition; their health promoting properties; and also, relevant antioxidant activity. Polyphenols are often responsible for the antioxidant capacity of plant products therefore in our study the content of polyphenols (TP) and antioxidant activity (TAA) were assessed in two common culinary spices - paprika spices (12, ground powder spices) and pepper spices (20, unground and ground, black, green, white and colored spices) of Czech, Austrian, and Slovak producers. These parameters were determined using spectrometric method, for total polyphenols method with Folin-Ciocaulteu reagent; the antioxidant activity (TAA) of aqueous and ethanolic extracts of spices was measured by DPPH method with IC50 evaluation. For paprika the total polyphenol content ranged from 14.67 to 28.78 mg GAE.g-1. However, there is only weak connection between the pungency of the spices and the polyphenolic amount, the hotter samples of paprika spices have slightly higher values of TP than sweet types. Also, more pungent paprika products showed a higher potency in scavenging of DPPH free radical than sweeter ones; and ethanolic extracts had slightly higher TAA values (8.73 to 16.17 mg AAE.g-1) than aqueous spice extracts (4.45 to 16.24 mg AAE.g-1). Phenolic amount for pepper spices was assessed in the range of 12.03 to 22.88 mg GAE.g-1. Generally, paprika spices contained more polyphenols than pepper spices. The values of TAA of pepper spices were in the range from 7.07 to 15.81 mg AAE.g-1 for aqueous extracts and from 8.25 to 15.93 mg AAE.g-1 for ethanolic extracts respectively. The highest TAA values were observed for white ground pepper and unground black pepper spices. Unground black pepper samples had higher TAA than ground black pepper. The extent of antioxidant activity of paprika and pepper spices was quite similar. The total phenolics contents in spices were correlated to antioxidant activity only slightly. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1007106
utb.identifier.obdid 43877032
utb.identifier.scopus 2-s2.0-85014566704
utb.source j-scopus
dc.date.accessioned 2017-08-01T08:27:09Z
dc.date.available 2017-08-01T08:27:09Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Škrovánková, Soňa
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Orsavová, Jana
utb.contributor.internalauthor Dřímalová, Pavla
utb.fulltext.affiliation Soňa Škrovánková, Jiří Mlček, Jana Orsavová, Tűnde Juríková, Pavla Dřímalová Ing. Soňa Škrovánková, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: skrovankova@ft.utb.cz doc. Ing. Jiří Mlček, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: mlcek@ft.utb.cz Mgr. Jana Orsavová, Tomas Bata University in Zlín, Faculty of Humanities, Language Centre, nám. T. G. Masaryka 1279, 760 01 Zlín, Czech Republic, E-mail: orsavova@fhs.utb.cz doc. RNDr. Tűnde Juríková, PhD., Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drážovská 4, 949 74 Nitra, Slovakia, E-mail: tjurikova@ukf.sk Ing. Pavla Dřímalová, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: Pavla.Drimalova@seznam.cz
utb.fulltext.dates Received: 6 December 2016. Accepted: 13 January 2017. Available online: 31 January 2017
utb.fulltext.sponsorship This work was supported by grant IGA/FT/2017/006.
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