Comparative study on antioxidant and anti inflammatory properties of three colored varieties of Capsicum annuum

Authors

  • Vatsalya Krupa Khabade The Oxford College of Science
  • Nanda Belakere Lakshmeesh Government Science College, Mandya, Karnataka.
  • Sangita Roy

DOI:

https://doi.org/10.59415/ijfas.v1i3.28

Keywords:

antioxidant, anti inflammation, LOX, pigments, capsicum annuum

Abstract

Background &Aim: The current study reviews the correlation between the three Indian,
coloured capsicum species, the green, yellow and red varieties (colour depends on time of
harvest and degree of ripening) with respect to their antioxidant/anti inflammatory properties.
Methods:This was achieved by screening of aqueous plant extracts for antioxidant properties like total
phenolic content, reducing power assay and 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
activity. The anti-inflammatory activity is assessed by inhibiting Soyal ipoxygenase enzyme (LOX).
Results: the green capsicum extract showed greater phenolic content (3.2985±0.1004), reducing power
(0.243 nm), DPPH scavenging effect (92.26%) and LOX % inhibition (46.12 %)compared to yellow and
red extracts.Conclusion:Result thus suggests that green capsicum is a potential source of useful natural
antioxidants and anti-inflammatory agent as well when compared with the other varieties.

Author Biographies

  • Vatsalya Krupa Khabade, The Oxford College of Science

    Department of Biochemistry, The Oxford College of Science, Bangalore,Karnataka.

  • Nanda Belakere Lakshmeesh, Government Science College, Mandya, Karnataka.

    Government Science College, Mandya, Karnataka.

  • Sangita Roy


    *Corresponding author
    Full Address :
    Department of Biochemistry, The Oxford College of Science,
    Bangalore,Karnataka
    Phone no. +91-9980797845

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Published

2012-09-30

Issue

Vol. 1 No. 3 (2012): International Journal of Fundamental and Applied Sciences

Section

Articles

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How to Cite

Comparative study on antioxidant and anti inflammatory properties of three colored varieties of Capsicum annuum. (2012). International Journal of Fundamental and Applied Sciences (IJFAS), 1(3), 33-36. https://doi.org/10.59415/ijfas.v1i3.28

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