Comparative study on antioxidant activity and to total pheonolic content of three varieties of bell pper (capsicum annuum var. L)

Currently, there are three common variety of bell pepper available in local market. Thus the antioxidant activity and total phenolic content in three bell pepper were studied. The fresh green, yellow and red bell pepper was extracted with 80% ethanol. The antioxidant activity of sample was determined by DPPH assay and total phenolic content was determined by FC method. The antioxidant activity (expressed in IC50) of green, yellow and red bell pepper were 1389 ± 6.51, 379.3 + 3.51 and 749.3 ± 4.93 respectively. Whereas. the total phenolic content of green, yellow and red bell pepper were 16.08% ± 0.168, 23.34 ± 0.293, 23.34 ± 0.293 respectively. The obtained results recommend that Capsicum annum cultivars could be used as valuable ingredient since its functional properties for foods for their high content of bioactive compounds.