Determination of total phenolic contents from Capsicum frutescens (Red pepper) fruits extracts

Abstract

The study aimed to extract Capsicum frustecens fruits (Red pepper) and determine the total phenolic contents in the crude extracts. The methodology involved using aqueous and ethanol as solvents, and both were extracted for 48 and 72 hours, respectively, at room temperature. Filtrates were subjected to evaporation in a rotary evaporator. Ethanol had recovered the highest extract of 13.43g (26.04%), while aqueous extract had recovered 09.52g (19.4%). Total phenolic contents of the Capsicum frustecens fruits were determined by Folin Ciocalteau method, standard gallic acid solution was prepared in 100ml of ethanol to produce a stock solution. Various concentrations of working solutions (20, 40, 60, 80, 100 μg/ml) were prepared. Samples were prepared in triplicates for each assay, and a mean absorbance value was recorded at 760 nm in a UV spectrophotometer. The results showed that Capsicum frustecens ethanolic extract had recorded the highest mean total phenolic content of 113.79+1.63 mg GAE/g than aqueous extract recorded 78.33 mg GAE/g. The highest phenolics content in ethanolic extract was (196.77 mg GAE/g) recorded in 100μg concentration, while the lowest phenolic content (29.33 mg GAE/g) was recorded in 12.5μg concentration of aqueous extract. The total phenolic contents showed no significant difference (p>0.05) among the extracts. The results obtained from the study highlighted the potential of Capsicum frustecens fruits from the plant-based origin as a promising source of phenolics and other phytochemicals such as flavonoids, alkaloids, etc., in food and pharmaceutical industries.