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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
대한약침학회 Journal of Pharmacopuncture Journal of Pharmacopuncture 제11권 제1호
발행연도
2008.1
수록면
109 - 118 (10page)

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Objectives: The objective of this study was to compare the antioxidant effects of hot pepper extract and capsaicin. Methods: In vitro, antioxidant activities were examined by DPPH radical scavenging activity, total antioxidant capacity (TAC), oxygen radical scavenging capacity (ORAC), inhibition of induced lipid peroxidation using liver mitochonria and total phenolic contents. Results: 1. DPPH free radical scavenging activities at the concentrations of both 1 and 10 ㎎/㎖ were 1.2 to 1.9 times higher in capsaicin than in hot pepper extract. The concentration of capsaicin required for 50% radical scavenging was lower than that of hot pepper extract((3.9 vs 5.9 ㎎/㎖), indicating that capsaicin had higher DPPH radical scavenging activity than hot pepper extract. 2. Total antioxidant capacities of capsaicin at the concentrations of 0.1 and 1 ㎎/㎖ (13.8 and 41.3 n㏖ Trolox equivalent) were not significantly different from those at the concentrations of 1 and 10 ㎎/㎖ (11.4 and 41.2 n㏖ Trolox equivalent), indicating that capsaicin showed 10 times higher ABTS radical scavenging activity compared to hot pepper extract. 3. ORAC of capsaicin at the concentrations of 1, 5, 10 and 100 ㎍/㎖ were 0.04, 0.17, 0.29 and 1.74 n㏖ gallic acid equivalent, respectively. On the other hand, ORAC of hot pepper extract at the concentrations of 1, 5, 10 and 100 ㎍/㎖ were 0.15, 0.44, 0.75 and 2.49 n㏖ gallic acid equivalent, respectively, indicating that capsaicin showed higher peroxyl radical scavenging activity than hot pepper extract. 4. Inhibition of lipid peroxidation caused by hot pepper extract at the concentrations of 1 and 10 ㎎/㎖ were 12.2 and 61.4%, respectively. Inhibition of lipid peroxidation caused by capsaicin at the concentrations of 1 and 10 ㎎/㎖ were 64.0 and 96.8%, respectively. Thus capsaicin showed 10 times stronger effect in inhibiton of lipid peroxidation than hot pepper extract.. 5. Total phenolic contents of hot pepper extract at the concentrations of 0.1 and 1 ㎎/㎖ were 1.4 and 20.8 n㏖ gallic acid equivalent, respectively. Total phenolic contents of capsaicin at the concentrations of 0.1 and 1 ㎎/㎖ were 6.1 and 55.4 n㏖ gallic acid equivalent, respectively, indicating that capsaicin had 2.7 to 4.3 times higher total phenolic contents than hot pepper extract. Conclusions: In summary, the results of this study demonstrate significant antioxidant activity of hot pepper extract, although the activity was lowered compared to capsaicin, suggesting that hot pepper extract play a role in prevention of oxidative-related diseases.
#antioxidant activity #hot pepper #capsaicin #TAC #ORAC #DPPH #Total phenolic content #TBARS

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참고문헌 (29)

참고문헌 신청
Chin-Lin Hsu / 2007 / Effect of capsaicin on induction pf apoptosis and inhibition of adipogenesis in 3T3-L1 cells / J. Agric. Food Chem 55 : 1730 ~ 1736 google schola Devy, C. / 1990 / New perspectives on the biochemistry of superoxide anion and the efficiency of superoxide dismutase / Biochem. Pharmacol 39 : 399 ~ 405 google schola Erel, O. / 1999 / A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation / Clin. Biochem 37 : 277 google schola Hovius, R. / 1990 / Improved methods to isolate and subfractionate rat liver mitochondria. Lipid composition of the inner and outer membrane / Biochim. Biophys. Acta 1021 : google schola Huang, D. B. Ou / 1999 / High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescenc google schola

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