Abstract
A total of 33 compounds of bell pepper volatile oils were identified by gas chromatography and mass spectrometry (GC-MS) in the volatile dichloromethane extract obtained from Pakistani bell pepper (Capsicum annum L.), locally known as Shimla Mirch. The main constituents of the volatile oils of bell pepper (fresh and dried) were benzaldehyde (20.9-3%), 2-methoxy-3-isobutyl-pyrazine (20.4-9%), Z-β-ocimene (13-3%), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (12.7-2.5%), and β-ionone (12.1-0.9%). Non volatile components of bell pepper 'Twingo' and Bell Pepper No. 1 (fresh and dried) were extracted with n-hexane and methanol. All extracts from solvent extraction and the volatile extract described above exhibited clear antioxidant activities at levels of 10-60 μg/mL in the 2,2-diphenyl-1-picrylhydrazyl/linoleic acid and β-carotene bleaching assays. The dried bell pepper 'Twingo' volatile oil inhibited 2,2-diphenyl-1-picrylhydrazyl activity by 70.95 ± 0.89%, at a concentration of 60 μg/mL. This study indicates that Pakistani bell pepper could be used to produce novel natural antioxidants as well as a flavoring agent in various food products.