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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