Antioxidant Potential of Bell Pepper (Capsicum annum L

The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical importance. It contains an anticoagulant that helps prevent the blood clots that can cause heart attacks. Bell Pepper is good source of vitamin C. The benefits resulting from the use of natural products rich in bioactive substances has promoted the growing interest of food industries. Among the antioxidant phytochemicals, polyphenols deserve a special mention due to their free radical scavenging properties. Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bellpeppers (Capsicum annuum L.) were investigated.The free radical scavenging abilities of peppers determined by the 2, 2~-diphenyl-1-picrylhydrazyl (DPPH) method. Natural antioxidants are preferred because synthetic antioxidants are considered carcinogenic. Antioxidants present in the (Capsicum annuum L.), protect the food or body from oxidative damage induced by free radicals and reactive oxygen.