Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)

Published on Apr 1, 2012in Food Science and Biotechnology0.888
· DOI :10.1007/s10068-012-0069-2
Jae-Hee Park11
Estimated H-index: 11
(Kyungnam University),
Gyeong-Im Jeon4
Estimated H-index: 4
(Kyungnam University)
+ 1 AuthorsEunju Park21
Estimated H-index: 21
(Kyungnam University)
Methanol extracts of 4 different colored (red, orange, yellow, and green) bell peppers (Capsicum annuum L.) were examined to (1) determine the total phenolic content (TPC), (2) compare the antioxidant activities, (3) assess the protective effects of extracts on H2O2-induced and 4-hydroxy-2-nonenal (HNE)-induced DNA damage using the Comet assay, and (4) examine the antiproliferative action of their extracts on HT-29 cells. Red and orange bell peppers had significantly higher levels of TPC than yellow or green bell peppers. Orange bell pepper exhibited the highest level of radical scavenging activity and total antioxidant activity, while green bell pepper exhibited the highest superoxide dismutase-like activity. These results suggest that the difference in antioxidant activities may depend on the kinds of antioxidant compounds related to the color of the pepper. It was found a significant negative correlation between TPC and radical scavenging activity inhibiting capacity (IC)50, and a significant positive corretation between TPC and total antioxidant activity. All extracts of bell pepper inhibited H2O2-induced and 4- hydroxy-2-nonenal-induced DNA damage in human leukocytes and showed potential toxicity on HT-29 cells. These findings suggest that the 4 different colored bell peppers may be useful as antioxidants and cancer prevention in food.
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