In-Vitro Estimation of Antioxidant Activity in Green Chilli (Capsicum Annuum) and Yellow Lantern Chilli (Capsicum Chinense)
Journal Title: International Journal of Research and Review - Year 2017, Vol 4, Issue 6
Abstract
Chillies are observed as the main commercial vegetables and spice crops at the global level. The interest in its consumption is to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Thus the present study was carried out with the aim to investigate antioxidant activity of two capsicum species namely Capsicum annuum and Capsicum Chinense. Three different extracts (Aqueous, ethyl acetate, and ethanol) were prepared from fruit powders of both species. All these extracts were tested for their total phenolic content, β-carotene content, vitamin-C content and antioxidant activity. The result indicated aqueous extract of Green chilli (44.66±0.11mg/100g) had higher concentration of vitamin-C than yellow lantern chilli (37.66±0.20mg/100g). β-carotene content in aqueous extract obtained from capsicum (0.2±0.005) had higher content than that of green one (0.12±0.115). The total phenolic content ranged from 1.45 mg/g to 5.0 mg/g of dry weight extract, expressed as gallic acid equivalents. Antioxidant activity of extracts was expressed as percentage of DPPH (Diphenylpicrylhydrazyl) radical’s inhibition and IC50 values (mg/ml) which was ranged from 53.88 to 85.61per cent. Ethanolic extract of green chilli had highest antioxidant activity. This study generates base line information about capsicum which will be beneficial to treat various diseases. Capsicum has not received sufficient promotion for its medicinal use. Thus this study is important for the food processing and pharmaceutical industries.
Authors and Affiliations
Jyoti Sharma
Keywords
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