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

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.