ANTIOXIDANT AND ANTI-INFLAMMATORY CAPACITIES OF PEPPER TISSUES

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G.H. QIAO
D. WENXIN
X. ZHIGANG
R. SAMI
E. KHOJAH
S. AMANULLAH

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Abstract

The objective of this study was to investigate the antioxidant and anti-inflammatory activities of five pepper varieties tissues. Green Bell peppers had the highest total antioxidant contents; while Red Chilli variety had the lowest antioxidant activities (ABTS was 3.89 μmol TE/g fw, DPPH was 2.82 μmol TE/g fw and FRAP was 16.95 μmol TE/g fw). The methanolic extracts of different peppers showed strong but different anti-inflammatory activity values (8.22 μg/ml - 9.52 μg). Yellow Bell, Red and Green Chilli had the highest anti-inflammatory activity followed by Green and Red Bell extracts, respectively. The results suggest that these varieties of pepper could contribute as sources of important antioxidant and anti-inflammatory related to the oxidative stress and inflammation prevention.

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