Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) at Different Period of Harvesting and Processing

In the present study the total phenols, flavonoids, flavonols, carotenoids content and ASTA of extracts of paprika powder produced at four periods of harvesting and processing were investigated for their antioxidant activity. A different composition between the four periods was evidenced. Paprika produced in November presented a major content of phenols, carotenoids, and ASTA (1360 mg/100g DW, 3727.54 mg/kg DW, 167.15 unit) respectively. Also it showed the highest radical scavenging activity in DPPH assay (IC50 of 260?g/ml). Total flavonol and total flavonoid contents show a little variation depending on the time of harvesting and processing. The total phenolic and carotenoid contents were highly correlated with DPPH values (R2= 0.95 and R2= 0.96) respectively. Therefore, the total phenolic and carotenoid contents can serve as a useful indicator for the antioxidant activity of paprika. The obtained results suggest that Moroccan paprika could be used as valuable flavor with functional properties for foods. Keywords: Niora, ground paprika, ASTA, carotenoids, phenolics, flavonoids, flavonols, antioxidant activity.