Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (Piper nigrum) from the Ivory Coast
Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (Piper nigrum) from the Ivory Coast作者机构：Department of Nutrition and food Technology Group (GNTA) Laboratory of Industrial Processes of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro Côte d’Ivoire
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2023年第14卷第3期
页 面：149-155页
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：Content Flavonoids Polyphenols Piper nigrum
摘 要：The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content in fresh and dried pepper from Ivory Coast. The total polyphenol content was determined using the Folin-Ciocalteu test and the total flavonoid content was also measured spectrophotometrically using the aluminum chloride colorimetric test. The results obtained indicate the total polyphenol levels of fresh and dried peppers are higher in the samples collected in Danane (0.8 ± 0.05 mg GAE/100g) and in Azaguie (0.4 ± 0.08 mg GAE/100g). The lowest concentrations were obtained with fresh and dried pepper samples collected in N’douci (0.22 ± 0.02 mg GAE/100g) and in PK 103 (0.22 ± 0.02 mg GAE/100g). The highest content of total flavonoids was revealed in the locality of PK 103 (1.85 ± 0.62 mg EC/100g) followed by the locality of Maféré (1.37 ± 0.25 mg EC/100g) respectively for black pepper and green pepper. Then, the lowest flavonoid contents were obtained in the dried pepper of Lopou (0.57 ± 0.03 mg EC/100g) and the fresh pepper of PK 103 (0.47 ± 0.03 mg EC/100g). The results obtained highlight the importance of these black spices as promising sources of phenolic compounds and could be used in pharmaceutical treatments and in food.
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