| Titles |
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English :
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Antioxidant Activity of Carotenoids
I-Red pepper Capsicum annum
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Arabic :
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النشاط المضاد للأكسدة للكاروتينيدات
١.الفلفل الأحمر
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| Abstract |
The properties of carotenoids extracted from red pepper were investigated. Identification of these carotenoids by using High Performance Liquid Chromatography (HPLC) and the possibility of using these compounds as antioxidants by adding them to sunflower oil at levels of 100, 200, 300 and 400 ppm compared to sunflower oil containing 200 ppm butaylated hydroxy toluene (BHT) as a control were studied. Samples of sunflower oil mixed with red pepper carotenoids or 200 ppm BHT were heated at 180 ºC ±5 ºC for 5 hrs/day for 5 consecutive days. Physical properties (refractive index, smoke point, colour, viscosity), chemical characteristics (acid value, peroxide value, iodine value, thiobarbituric acid value and oxidized fatty acids) and oxidative stability were determined. The obtained data showed that, seven peaks were identified by HPLC in case of red pepper carotenoids namely capsorubin capsanthin, violaxathin, zeaxanthin, cryptoxanthin, Beta carotene and lutein. The addition of red pepper cartenoids ranging from (300 to 400 ppm) to heated sunflower oil gave strong antioxidative efficiency and thus it could be used as an alternative natural antioxidant for food applications.
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| Publication year |
2005
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
1st Intern. Con & Exh. Food & Tourism
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| Author(s) from ARC |
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| Publication Type |
Journal
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