Evaluation of antioxidant properties of common red peppers extract in Iran

The application of synthetic anti-oxidants has been reduced due to its adverse effects on consumer''s health. The aim of the present research is to evaluate the anti-oxidant power of red pepper as a source of natural anti-oxidants. In order to prepare the extract from red pepper solvents such as water¡ ethanol and water-ethanol mixture were applied singly or in combination with using ultrasound process or without it. The results showed that the amounts of Tocopherol and phenol compounds in the extracts were investigated and measured by spectrophotometric method and its anti-oxidant power was measured by Beta Carotene and DPPH tests. Finally¡ the oxidative stability index of the extracts was determined. The amount of phenolic compounds in terms of Gallic acid was between 1066.3 and 1172.27 mg/kg in different extracts¡ and the amount of Tocopherol compounds in terms of Alpha Tocopherol was between 693.52 and 867.65 mg/ml. and the oxidative stability index in different extracts was between 5.55 and 7.23 hrs. The percentage of peroxidation linoleic acid control in different extracts varied between 57.2% and 83.6%. And the percentage of DPPH radicals control in different extracts varied between 71.33% and 91.87%. The maximum and minimum efficiency of phenolic and Tocopherolic compounds were obtained using ethanol and water solvents¡ respectively. Having a high anti-oxidant power¡ red pepper can find lots of applications in food¡ pharmaceutical¡ and health and beauty industries.