Antioxidant, free radical scavenging activities and HPLC profiles of phytophenolic compounds of Capsicum species

摘要

Plants are known to be the reservoir of different bioactive metabolites which may be used for safer drug development. Among thousands of modern drugs, about 40% had a lead from natural product. The bioactive compounds present in plants are used as disease preventive and life defensive agents. Many studies have demonstrated that peppers contain a wide array of phytochemicals, such as ascorbic acid, flavonoids, carotenoids, phenolic compounds, terpenoids, steroids, volatile oils, tannins, saponins and alkaloids etc. which are known for their health-promoting and life defensive effect against degenerative diseases. But many pepper species and cultivars have not been analyzed for these important compounds. The phytochemicals also change during maturation. Levels of phenolic acids, capxanthin, zeaxanthin and lutein having effect on antioxidant activity are important dietary considerations that may affect the consumption of different pepper types. Other than enriched antioxidant property, the Capsicum fruits are known for their flavour and burning sensation in the mouth and are used as food flavoring or food seasoning. Pungency or the hot taste of pepper fruits is attributed mainly to capsaicinoid concentration, which adds flavour to food when used as spices. Looking at the importance of herbal drug for treatment of various ailments, it was therefore, thought worthwhile to carry out the detailed study of phytophenolic compounds along with the antioxidant properties in terms of free radical scavenging activities of various species of Capsicum belonging to Solanaceae family. For the present study four Capsicum both red and green variety), C. jalapeno (Jalapeno pepper both red and green variety), and C. frutescens (Small Chilli both red and green variety) were selected. The HPLC analysis ofmethanolic extracts was also performed to evaluate the phenolic compounds present which are responsible for nutritive potential and antioxidant properties in chilli and peppers. The results of the above study are reported here.