Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with "Locoto" Commercial Powder
作者： Marisa Rivas , Dora Vignale , Roxana M. Ordoñez , I. Catiana Zampini , M. Rosa Alberto
关键词: Carotenoid 、 Ascorbic acid 、 Tannin 、 Low sodium 、 Chemistry 、 Food science 、 Nutraceutical 、 Anthocyanin 、 Polyphenol 、 Phytochemical
摘要: The aim of this research was to evaluate the phytochemical profiles flour from red, yellow and green fruits Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), monomeric anthocyanin (TMA), condensed hydrolizable tannin (CT, HT) carotenoids (C) were determined by spectrophotometric methods. Multielemental composition ICP-MS was also done. showed low amounts calories high potassium and low sodium levels. Flour contained mainly carotenoids (0.82 20 g Eβ-C/100g DW), polyphenolic (681 - 822 mg GAE/100g DW) (100 199 AA/100g DW). profile of Lcp similar obtained in our laboratory but the level of carotenoid lower than that flour. fiber content around 3% all cases. All preparations showed antioxidant activity SC50 values between 1.4 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme demonstrated. Non mutagenic effect detected. nutraceutical characteristics are demanded functional food could be used as a dietary supplement.
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