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22nd Euro-Global Summit on Food and Beverages

London, UK

Akanit Pisalwadcharin

Department of Agriculture, Bangkok, Thailand

Title: Carotenoid content, total phenolic content, antioxidant activity and carotenoids compounds of non-aqueous extracts from chillis (Capsicum annuum L.)


Biography: Akanit Pisalwadcharin



Chillis are good sources of antioxidants and phytochemicals compounds such as phenolic acids and carotenoids. The aim of this study was to determine total carotenoids contents, total phenolic contents, antioxidant activity and carotenoids compounds of two chili extracts which were Capsicum annuum L. var acuminatum Fingerh (Prik Chee Fah) and Capsicum annuum L. var. longum (Prik wan) using three different edible oils (corn, coconut and rice bran) as non-aqueous extraction media. The results showed that two chili non-aqueous extracts using rice bran oil showed a significantly higher in total carotenoids contents, total phenolic contents and antioxidant activity than the chili extracted by corn and coconut oils. Moreover, non-aqueous extracts using  rice bran oil of Prik Chee Fah showed the highest total carotenoid contents (229.42 mg/ml), total phenolic contents (2,150.20 mg/ml) and antioxidant activity (97.62 μmoles Trolox/ml) compared to the other extractions. The carotenoids compounds in non-aqueous extract using rice bran oil of Prik Chee Fah consisted of capsanthin (29.15 mg/ml), zeaxanthin (4.10 mg/ml), β-cryptoxanthin (3.55 mg/ml) and β-carotene (17.20 mg/ml).