ANTIOXIDANT AND ANTI-INFLAMMATORY CAPACITIES OF PEPPER TISSUES

被引：21

作者：

Qiao, G. H. ^{[1
]}

Wenxim, D. ^{[1
]}

Zhigang, X. ^{[1
]}

Sami, R. ^{[2
]}

Khojah, E. ^{[2
]}

Amanullah, S. ^{[3
]}

机构：

[1] Shenyang Normal Univ, Coll Grain Sci & Technol, Shenyang, Peoples R China

[2] Taif Univ, Dept Food Sci & Nutr, Al Huwayah 888, Saudi Arabia

[3] Northeast Agr Univ, Coll Life Sci, Harbin 150030, Peoples R China

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2020年 / 32卷 / 02期

关键词：

pepper; antioxidant; anti-inflammatory; cell line; CAPSICUM-ANNUUM L; BIOACTIVE COMPOUNDS; INOCULATION;

D O I：

10.14674/IJFS-1700

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 mu mol TE/g fw, DPPH was 2.82 mu mol TE/g fw and FRAP was 16.95 mu mol TE/g fw). The methanolic extracts of different peppers showed strong but different anti-inflammatory activity values (8.22 mu g/ml- 9.52 mu g). 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.

引用

页码：265 / 274

页数：10

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