Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (<i>Piper nigrum</i>) from the Ivory Coast

The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content fresh dried pepper from Ivory Coast. total polyphenol was determined using Folin-Ciocalteu test flavonoid also measured spectrophotometrically aluminum chloride colorimetric test. results obtained indicate levels peppers are higher samples collected Danane (0.8 ± 0.05 mg GAE/100g) Azaguie (0.4 0.08 GAE/100g). lowest concentrations were with N’douci (0.22 0.02 PK 103 highest revealed locality (1.85 0.62 EC/100g) followed by Maféré (1.37 0.25 respectively for black green pepper. Then, contents Lopou (0.57 0.03 (0.47 EC/100g). highlight importance these spices as promising sources phenolic compounds could be used pharmaceutical treatments food.