Determination of Total Phenol and Flavonoids Contents in Five Red Peppers Variety along the Production Stages of Berbere in Ethiopia

Authors

  • Asrat Yehualashet Aklile Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia. Author
  • Ashagrie Zewdu Woldegiorgis Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia Author

DOI:

https://doi.org/10.47363/JFTNS/2024(6)180

Keywords:

Berbere, Production Stage, Total Phenol, Variety, Ethiopia

Abstract

The objective of the study was to evaluate the total phenolic, flavonoids and free radical scavenging activity of red pepper (Capsicum annum L.) along the production stages of berbere (Ethiopian spice). Melka awaze, melka zola, melka dehera, mareko fana and melka shote pepper varieties were harvested from wolkite. The samples were prepared with oven dried, destalked, washed and dried, faded, toasted, milled and boiled. Total phenolic, total flavonoids, and free radical scavenging activity during the production stages of berbere were studied by spectrophotometry. The result of total phenol and flavonoids were ranged from 74.87±2.28 up to 163.29mgGAE/g and 12.96up to 93.79mgQE/g respectively. Mareko fana, melka dehera and melka shote variety had the highest value of total phenol (128.58mgGAE/g), flavonoids (51.45mgQE/g) and free radical scavenging activity (88.23%) respectively. An appropriate ripening stage of pepper should be used for harvesting and dried at optimum temperature is recommended.

Author Biographies

  • Asrat Yehualashet Aklile, Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia.

    Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia.

  • Ashagrie Zewdu Woldegiorgis, Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia

    Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia

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Published

2024-07-15

Issue

Vol. 6 No. 4 (2024): Volume 6 Issue 4

Section

Articles