Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds英文电子书.pdf

Food and Chemical Toxicology 53 (2013) 240–248 Contents lists available at SciVerse ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevi /locate/foodchemtox Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds Luís R. Silva, Jessica Azevedo, Maria J. Pereira, Patrícia Valentão, Paula B. Andrade ⇑ REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, n. 228, 4050-313 Porto, Portugal a r t i c l e i n f o a b s t r a c t Article history: Capsicum annuum L. is reported to be the most widely cultivated species. Recently, waste of vegetable Received 23 October 2012 processing, like seeds, has been the subject of many studies as an attempt to find new, alternative and Accepted 22 November 2012 cheap resources of bioactive compounds with application in several industries. Despite their chemical, Available online 10 December 2012 biological and ecological importance, C. annuum seeds are still poorly studied. To improve the knowledge on the metabolic profile of this matrix, a targeted metabolite analysis was performed in ‘‘sweet Italian’’ Keywords: and ‘‘Reus long pairal’’ pepper seeds. Sterols, triterpenes, organic acids, fatty acids and volatile com- Capsicum annuum L. pounds were determined by different chromatographic methods. The antioxidant activity was assessed See