ANTIOXIDANT ACTIVITY AND CONTENT OF CAPSAICINOIDS ISOLATED FROM PAPRIKA FRUITS.

Antioxidant activity of capsaicinoid fractions as well as the concentration of capsaicinoids, total flavonoids, ascorbic acid, b-carotene and tocopherols in red pepper fruits, (Capsicum annuum L.) varieties Bronowicka Ostra, Cyklon, Tornado and Tajfun were investigated. The obtained results showed that the fractions of capsaicinoids had the similar antioxidant activity as the flavonoid fractions depending on the level of capsaicinoids in pepper fruits. A comparison of the concentration of antioxidant compounds in different varieties has shown that the fruits with lower level of capsaicinoids were also characterized by a lower antioxidant activities, reduced vitamin E and provitamin A content, but higher vitamin C content as compared to the fruits of hot varieties.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.