ANTIOXIDANT ACTIVITY OF YELLOW PEPPER CAROTENOIDS
AZOUZ, A., TOLBA, K., RIZK, E. (2007). ANTIOXIDANT ACTIVITY OF YELLOW PEPPER CAROTENOIDS. EKB Journal Management System, 85(2), 647-660. doi: 10.21608/ejar.2007.218070
ALLAA AZOUZ; KORNY H. TOLBA; EFAT M. RIZK. "ANTIOXIDANT ACTIVITY OF YELLOW PEPPER CAROTENOIDS". EKB Journal Management System, 85, 2, 2007, 647-660. doi: 10.21608/ejar.2007.218070
AZOUZ, A., TOLBA, K., RIZK, E. (2007). 'ANTIOXIDANT ACTIVITY OF YELLOW PEPPER CAROTENOIDS', EKB Journal Management System, 85(2), pp. 647-660. doi: 10.21608/ejar.2007.218070
AZOUZ, A., TOLBA, K., RIZK, E. ANTIOXIDANT ACTIVITY OF YELLOW PEPPER CAROTENOIDS. EKB Journal Management System, 2007; 85(2): 647-660. doi: 10.21608/ejar.2007.218070

ANTIOXIDANT ACTIVITY OF YELLOW PEPPER CAROTENOIDS

Egyptian Journal of Agricultural Research
Article 22, Volume 85, Issue 2, July 2007, Page 647-660  XML PDF (2.89 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2007.218070
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Authors
ALLAA AZOUZ1; KORNY H. TOLBA2; EFAT M. RIZK2
1Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Horticultural Crops Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
As the demand for natural antioxidant increases with the increasing of consumer health awareness towards the hazard effect of synthetic antioxidants, there is a considerable interest in exploring new sources of natural compounds like carotenoids. Carotenoids were extracted from yellow pepper and identified by High Performance Liquid Chromatography (HPLC). Results revealed that, violaxanthin was the predominant carotenoids identified  in yellow pepper extract followed by cryptoxanthin and lutein. 100, 200, 300 and 400 ppm of extracted carotenoids were tested for their efficiency in retarding the oxidative rancidity by Randmat method and their capability to stand for the destructive effects of heating process at 180±10°C for 5 hr/day for consecutively 5 days compared with the most common used synthetic antioxidant; BHT. Physicochemical characteristics of heated oils were monitored throughout heating process and results showed the high efficiency of the extracted carotenoids as antioxidant.
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