Polyphenols profiles and antioxidant activities of extracts from Capsicum chinense in vitro plants and callus cultures
Journal Title: Food Science and Applied Biotechnology - Year 2019, Vol 2, Issue 1
Abstract
In vitro plants of Capsicum chinense cv. Carolina Reaper have been obtained by planting seeds on sterile MS medium. The plants were used to initiate callus culture on half strength MS medium, supplied with 2 mg/l 1-Naphthaleneacetic acid and 0.5 mg/L 6-Benzylaminopurine. The polyphenol profiles (phenolic acids and flavonoids) of methanol extracts from obtained callus and in vitro plants have been analyzed by HPLC. The main constituents in plant extract were protocatechuic acid, sinapic acid, rutin, hesperetin and myricetin, whereas in callus extract the major compounds were found to be chlorogenic acid, ferulic acid, rutin, hyperoside, myricetin and hesperetin. The antioxidant capacity of both extracts have been evaluated by using DPPH, TEAC, FRAP and CUPRAC assays. In our knowledge, this is the first report for obtaining of callus culture from Capsicum chinense cv. Carolina Reaper and evaluation of phytochemical profiles and antioxidant activities of its extract. Practical applications: The research outlines the potential of Capsicum in vitro systems as a renewable source of active ingredients for application in cosmetic and food products.
Authors and Affiliations
Gergana Sherova, Atanas Pavlov, Vasil Georgiev
Keywords
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- EP ID EP609748
- DOI 10.30721/fsab2019.v2.i1.56
- Views 177
- Downloads 0
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