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

Joseph Akor; Ebuka Leonard Onyeyilim; Joseph Ejiofor Ugwu; Eze Cosmas Chinweike

doi:doi:10.11648/j.jfns.20241201.12

Research Article |

| Peer-Reviewed

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

Joseph Akor, Ebuka Leonard Onyeyilim^*, Joseph Ejiofor Ugwu, Eze Cosmas Chinweike

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 1)

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

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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

[1]	Pickergill, B. (1971). Relationship between weedy and cultivated species of Chilli Pepper genus (Capsium) Evolution 25: 683-691.
[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.
[9]	Amit K, Priyadarsini KI (2011) Free radicals, oxidative stress and importance of antioxidants in human health. J Med Allied Sci 1 (2): 53–60.
[10]	Teresa, M. M, Magdalena W, Andrzej KA (2011) Systematic review of the effect of vitamin C infusion and vitamin E-coated membrane on hemodialysis-induced oxidative stress. Intech doi: 10.5772/22542.
[11]	Touriño S, Lizárraga D, Carreras A, Matito C, Ugartondo V, Mitjans M, Centelles JJ, Vinardell MP, Juliá L, Cascante M, Torres JL (2008) Antioxidant/prooxidant effects of bioactive polyphenolics. Electron J Environ Agric Food Chem 7 (8): 3348–3352.
[12]	Chakraborty P, Kumar S, Dutta D, Gupta V (2009) Role of antioxidants in common health diseases. Res J Pharm Technol 2 (2): 238–244.
[13]	Raygani V, Rahimi Z, Zahraie M, Noroozian M, Pourmotabbed A (2007) Enzymatic and non enzymatic antioxidant defense in Alzheimer’s disease. Acta Med Iran 45 (4): 271–276.
[14]	Wanasundara PKJPD, Shahidi F (2005) Bailey’s industrial oil and fat products. doi: 10.1002/047167849X.
[15]	Onyeyilim, E. L; B. E. Ezema and Alumona T. N. (2018). Determination of Antioxidant capacity and Antimalarial activities of unripe coconut water in blood serum; Canadian Journal of Pure and Applied Sciences. 12 (1): 4409-4414.
[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).
[17]	Wattenberg, L. W. 1985. Chemoprevention of cancer. Cancer Research. 45: 1-8.
[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.

Cite This Article

Plain Text BibTeX RIS

APA Style

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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}
}

Copy | Download

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
AU  - Ebuka Leonard Onyeyilim
AU  - Joseph Ejiofor Ugwu
AU  - Eze Cosmas Chinweike
Y1  - 2024/01/08
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241201.12
DO  - 10.11648/j.jfns.20241201.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 20
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
IS  - 1
ER  -

Copy | Download

Author Information

Joseph Akor

Department of Science, Laboratory Technology, University of Nigeria, Nsukka, Nigeria; Department of Chemistry, Missouri University of Science and Technology, Rolla, USA
Ebuka Leonard Onyeyilim

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

Contact Email
Joseph Ejiofor Ugwu

Department of Pure and Industrial Chemistry, University of Nigeria, Nsukka Nigeria
Eze Cosmas Chinweike

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

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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}
}

Copy | Download

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
AU  - Ebuka Leonard Onyeyilim
AU  - Joseph Ejiofor Ugwu
AU  - Eze Cosmas Chinweike
Y1  - 2024/01/08
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241201.12
DO  - 10.11648/j.jfns.20241201.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 20
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
IS  - 1
ER  -

Copy | Download