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Effect of storage on bioactivity of an Algerian spice “paprika”: optimization of phenolic extraction and study of antioxidant and antibacterial activities

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Abstract

The effect of different storage methods (ambient temperature (A), refrigeration at 4 °C (R) and freezing at − 18 °C (F)), on the phytochemistry of an Algerian spice (paprika powder), was assessed. The optimized extract was obtained under the optimum conditions of ultrasound-assisted extraction (UAE) using response surface methodology (RSM) coupled with a Box–Behnken Design (BBD). This extract was evaluated for its total phenolics content (TPC), total flavonoids content (TFC) and its antioxidant and antibacterial activities. Under the optimum conditions (5 min for the irradiation time, 40% for the amplitude, 80% for ethanol concentration and 50% for solid–liquid ratio) the TPC was 12.23 ± 1.01 mg Gallic Acid Equivalent/gram of Dried Powder (mg GAE/g DP) which is very close with experimental assay. The TPC are better preserved at A whereas TFC and the antioxidant activity at F, and the antibacterial activity depend on the storage methods and the strains tested.

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Acknowledgements

We wish to acknowledge the General Direction of Research and Development Technologies (DGRSDT)/Ministry of Higher Education and Scientific Research (MESRS) of Algeria. We would like to thank Pr Hayate Haddadi-GUEMGHAR and also anyone who contributed to the realization of this work.

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Authors and Affiliations

  1. Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000, Bejaia, Algeria

    Keltoum Bouziane-Ait Bessai, Nabila Brahmi-Chendouh, Fatiha Brahmi, Khokha Mouhoubi, Kenza Bedjaoui, Khodir Madani & Lila Boulekbache-Makhlouf

  2. Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics, Department of Microbiology and Food Sciences, Faculty of Nature and Life Sciences, University of Jijel, Jijel, Algeria

    Sofiane Dairi

  3. Research Center in Agro-Food Technologies, Road of Targua Ouzemmour, 06000, Bejaia, Algeria

    Khokha Mouhoubi & Khodir Madani

  4. Higher School of Food Sciences and Agrifood Industries, Avenue Ahmed Hamidouche, Oued Smar, Algiers, Algeria

    Ferriel Kermiche

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  1. Keltoum Bouziane-Ait Bessai
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Correspondence to Fatiha Brahmi.

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Bouziane-Ait Bessai, K., Brahmi-Chendouh, N., Brahmi, F. et al. Effect of storage on bioactivity of an Algerian spice “paprika”: optimization of phenolic extraction and study of antioxidant and antibacterial activities. Food Sci Biotechnol 33, 999–1011 (2024). https://doi.org/10.1007/s10068-023-01375-1

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