Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models.

Gopala Krishna, A. G. and Lokesh, B. R. and Sugasini, D. and Kancheva, V. D. (2010) Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models. Bulgarian Chemical Communications, 42 (1). pp. 62-69.

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Abstract

Oxygen free radicals and lipid peroxides play an important role in increasing the risk factors for many chronic diseases and are also responsible for the deterioration of food products. The objective of this investigation was to evaluate the potentials of some extracts from chili and pepper to scavenge free radicals in vitro model systems such as: 1,1-diphenyl-2-picryl-hydrazyl (DPPH), N,N-dimethyl-p-phenylenediamine dihydrochloride (DMPD), 2,2-azino-bis-3- ethyl benzthiazoline-6-sulphonic acid (ABTS), ferric cyanide reducing antioxidant power (FRAP), cuprum total antioxidant capacity (CUPRAC) assays and to exhibit antioxidant activities on the lipid peroxidation in rat liver homogenate. Alcohol extracts and oleoresins of chili and pepper showed significant radical scavenging activities and antioxidant potential in all the systems tested. These results can be exploited in preserving processed foods and at the same time get the benefits of medicinal properties of these spices.

Item Type:	Article
Uncontrolled Keywords:	Chili, pepper, oleoresin, radical scavengers, antioxidants, in vitro model systems
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jul 2011 06:53
Last Modified:	28 Dec 2011 10:26
URI:	http://ir.cftri.res.in/id/eprint/10316

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