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Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper)

Received: 20 November 2023     Accepted: 19 December 2023     Published: 8 January 2024
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Abstract

In This research, we focused on the evaluation of the antioxidant activity of three major categories of pepper grown in Nsukka, a small town located in Enugu State, in the Eastern part of Nigeria. The number of vitamins and organic compounds present in pepper may be affected by maturity, genotype, and processing. Also, the ascorbic acid content in peppers varies according to species, maturity, processing, and geographical location Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper) species of pepper were obtained from the local market in Nsukka local government of Enugu State, Nigeria. These species of pepper were dried and ground individually. The different selected species of pepper (0.1 g) were treated with methanol, stirred for 45 minutes, and filtered before the antioxidant activity test was carried out using the DPPH assay technique, and Ascorbic acid as the standard control. Their absorbencies were obtained from the UV/V Spectrophotometer, and their% inhibition, mean and standard deviation values were also calculated according to the concentrations of the different sample solutions. Capsicum annum (Red Bell Pepper) showed the highest antioxidant activity, followed by Capsicum frutescens (Chili Pepper), while Capsicum annum (Green Bell Pepper) possessed the lowest antioxidant activity.

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 1)
DOI 10.11648/j.jfns.20241201.12
Page(s) 20-26
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Chili Pepper, Bell Pepper, Green Pepper, DPPH, Vitamin C and Antioxidant Activity, IC50

References
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[2] Aiyelagba, L. O. O and Fawus, M. D. A. (1986). Growth and yield response of pepper to mulching. Biostronics 15 pp 8-27.
[3] Olaniyi, J. O and Ojetayo. (2010). The effect of organomineral and Inorganic fertilizers on the growth, fruit yield, and quality of pepper. Journal of Animal and Plant Sciences, Vol 8: 1070-1076.
[4] Chauhan, D. V. S. (1972). Vegetable production in India (3rd edition). Ram Prasad and Son, Agra India.
[5] Mueller M, Beck V, Jungbauer A (2011). PPARalpha activation by culinary herbs and spices. Planta Med; 77: 497-504.
[6] Onyeyilim, E. L.; Ugwu, E. E.; Otunomo, I. I.; Uzoewulu, C. P.; Onugwu, A. L. (2021). Evaluation of Antioxidant Activities of Caffeine isolated from kolanut. Der Pharma Chemica. 13 (8): 11-15.
[7] Hamid AA, Aiyelaagbe OO, Usman LA, Ameen OM, Lawal A (2010) Antioxidants: its medicinal and pharmacological applications. Afr J Pure Appl Chem 4 (8): 142–15.
[8] Odu M. N, Akor J, Eze LA, Nweze JA, Nweze JE, Orjiocha SI, Ejembi DO, Onyeyilim L. E, Nwanguma B. C. (2023). Anti-inflammatory and Antioxidant Activities of Selected Fractions of Parinari kerstingii Leaf Extract. Trop J Nat Prod Res.; 7 (10): 4954-4960.
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[16] Nadeem, M.; Faqir, M. A.; Moazzam, R. K, Muhammad, S.; Asad, R. (2011). Antioxidant Potential of Bell Pepper (Capsicum annum L.)- Pak. J. Food Sci., 21 (1-4).
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[18] Howard, L. R., Smith, R. T., Wagner, A. B., Villalon, B., and Burns, E. E. (1994). Provitamin A and ascorbic acid content of fresh pepper cultivars (Cupsi- cum annuum) and processed jalapenos. J. Food Sci. 59: 362565.
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    Akor, J., Onyeyilim, E. L., Ugwu, J. E., Chinweike, E. C. (2024). Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper). Journal of Food and Nutrition Sciences, 12(1), 20-26. https://doi.org/10.11648/j.jfns.20241201.12

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    ACS Style

    Akor, J.; Onyeyilim, E. L.; Ugwu, J. E.; Chinweike, E. C. Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper). J. Food Nutr. Sci. 2024, 12(1), 20-26. doi: 10.11648/j.jfns.20241201.12

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    AMA Style

    Akor J, Onyeyilim EL, Ugwu JE, Chinweike EC. Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper). J Food Nutr Sci. 2024;12(1):20-26. doi: 10.11648/j.jfns.20241201.12

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  • @article{10.11648/j.jfns.20241201.12,
      author = {Joseph Akor and Ebuka Leonard Onyeyilim and Joseph Ejiofor Ugwu and Eze Cosmas Chinweike},
      title = {Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper)},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {12},
      number = {1},
      pages = {20-26},
      doi = {10.11648/j.jfns.20241201.12},
      url = {https://doi.org/10.11648/j.jfns.20241201.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241201.12},
      abstract = {In This research, we focused on the evaluation of the antioxidant activity of three major categories of pepper grown in Nsukka, a small town located in Enugu State, in the Eastern part of Nigeria. The number of vitamins and organic compounds present in pepper may be affected by maturity, genotype, and processing. Also, the ascorbic acid content in peppers varies according to species, maturity, processing, and geographical location Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper) species of pepper were obtained from the local market in Nsukka local government of Enugu State, Nigeria. These species of pepper were dried and ground individually. The different selected species of pepper (0.1 g) were treated with methanol, stirred for 45 minutes, and filtered before the antioxidant activity test was carried out using the DPPH assay technique, and Ascorbic acid as the standard control. Their absorbencies were obtained from the UV/V Spectrophotometer, and their% inhibition, mean and standard deviation values were also calculated according to the concentrations of the different sample solutions. Capsicum annum (Red Bell Pepper) showed the highest antioxidant activity, followed by Capsicum frutescens (Chili Pepper), while Capsicum annum (Green Bell Pepper) possessed the lowest antioxidant activity.
    },
     year = {2024}
    }
    

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  • TY  - JOUR
    T1  - Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper)
    AU  - Joseph Akor
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    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    EP  - 26
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20241201.12
    AB  - In This research, we focused on the evaluation of the antioxidant activity of three major categories of pepper grown in Nsukka, a small town located in Enugu State, in the Eastern part of Nigeria. The number of vitamins and organic compounds present in pepper may be affected by maturity, genotype, and processing. Also, the ascorbic acid content in peppers varies according to species, maturity, processing, and geographical location Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper) species of pepper were obtained from the local market in Nsukka local government of Enugu State, Nigeria. These species of pepper were dried and ground individually. The different selected species of pepper (0.1 g) were treated with methanol, stirred for 45 minutes, and filtered before the antioxidant activity test was carried out using the DPPH assay technique, and Ascorbic acid as the standard control. Their absorbencies were obtained from the UV/V Spectrophotometer, and their% inhibition, mean and standard deviation values were also calculated according to the concentrations of the different sample solutions. Capsicum annum (Red Bell Pepper) showed the highest antioxidant activity, followed by Capsicum frutescens (Chili Pepper), while Capsicum annum (Green Bell Pepper) possessed the lowest antioxidant activity.
    
    VL  - 12
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Author Information
  • Department of Science, Laboratory Technology, University of Nigeria, Nsukka, Nigeria; Department of Chemistry, Missouri University of Science and Technology, Rolla, USA

  • Department of Pure and Industrial Chemistry, University of Nigeria, Nsukka Nigeria; Department of Chemistry, University of Iowa, Iowa City, USA

  • Department of Pure and Industrial Chemistry, University of Nigeria, Nsukka Nigeria

  • Natural Science Unit, School of General Studies, University of Nigeria, Nsukka, Nigeria; Department of Chemistry, North Carolina State University, Raleigh, USA

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