TITLE:
Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
AUTHORS:
Marisa Rivas, Dora Vignale, Roxana M. Ordoñez, I. Catiana Zampini, M. Rosa Alberto, Jorge E. Sayago, María I. Isla
KEYWORDS:
Locoto Fruit; Locoto Flour; Capsicum pubescens; Nutritional Properties; Functional Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.8,
March
26,
2014
ABSTRACT:
The aim of this research was to evaluate the
phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto)
and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free
phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin
(TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were
determined by spectrophotometric methods. Multielemental composition by ICP-MS
was also done. The flour showed low amounts of calories and high potassium and
low sodium levels. Flour from “locoto” fruits contained mainly carotenoids
(0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile
of Lcp was similar to flour obtained in our laboratory but the level of
carotenoid was lower than that of flour. The fiber content of flour was around
3% in all cases. All preparations obtained from flour and Lcp showed
antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL.
Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non
mutagenic effect was detected. The “locoto” flour showed nutraceutical
characteristics that are demanded by functional food and could be used as a dietary supplement.