Antioxidant and physiological activities of Capsicum annuum ethanol extracts

Hun Joong Kim, Chung Oui Hong, Mi Hyun Nam, Young Min Ha, Kwang Won Lee

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


The goal of this study is to determine the activities of antioxidants and antiglycation from the extracts of various Capsicum annum (known as pepper) ethanolic extract (CAE). We tested the extracts of Capsicum annum seeds and pericarps using 70% ethanol. The CAE showed antioxidant activities in a 2,2-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) radical cation assay, 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, ferric-reducing antioxidant power assay, total flavonoid content, and total polyphenol content. Also, the physiological activities of CAE on glycation inhibition activities, anti-α-glucosidase activities, and tyrosinase activities were measured. As a result, green and red Capsicum annuum seeds show higher levels of antioxidant activities. In addition, the physiological activities are also more effective in the seeds than in the plant pericarps. A radar chart proves that antioxidants and physiological activities are more effective coming from the seeds. And the red Capsicum annuum seeds are more effective than the green ones.

Original languageEnglish
Pages (from-to)727-732
Number of pages6
JournalJournal of the Korean Society of Food Science and Nutrition
Issue number6
Publication statusPublished - 2012


  • Antioxidant
  • Glycation
  • Pepper (Capsicum annuum)
  • Tyrosinase
  • α-glucosidase

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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