International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 6 (2018)

Anti-oxidant activities and phytochemical content of methanol extracts of Capsicum frutescens

Author(s): Nethravathi BT, Nutan SR, Spandana SS, Giresha AS
Abstract: Free radicals and related species such as reactive oxygen species/ROS and reactive nitrogen species/RNS were generated by various endogenously, physicochemical exposure or pathophysiological states able to alter lipids, proteins and DNA and have been implicated in aging and several human diseases. Plants are the cheapest source of anti-oxidants with desirable nutrients. In this context, sequential solvent extracts of Capsicum frutescens (Gandhari Menasu) fruit, a common Indian spices was subjected to estimation phytochemical and evaluate antioxidant property. Among the extracts, methanolic extract of Capsicum frutescens (MCF) exhibit higher levels of Phenolics (1.609 ± 0.35g/100g), tannins (0.904 ± 0.26g/100g), flavonoids (0.509 ± 0.31g/100g), alkaloids (0.516 ± 0.13g/100g) and saponins (0.182 ± 0.2g/100g) followed by ethanol and water extract. The DPPH, nitric oxide, superoxide free radical scavenging activity and reducing power capacity of MCF was found to be 17.25 to 53.20% at 50 μg/ml concentrations with IC50 values ranged from 94.43μg/mg to 246.4μg/mg.
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