Antioxidative effect of Capsicum oleoresins compared with pure capsaicin

Abstract

Capsicum annum L, or hot peppers are unique among the plant species, because of their ability to synthesize capsaicin. Capsaicin is an alkaloid which has been known for its analgesic, antireumatic, antiseptic, antidiabetic and few more pharmacological properties. Its antioxidative potential is also a subject of many experiments, in the last few years. The aim of this study is to examine the antioxidant potential of capsaicin and capsicum oleoresins produced from Capsicum sp. cultivated in R. of Macedonia. This experiment comprises four different genotypes of Capsicum annuum L., which were used for obtaining ethanolic oleoresins. Their antioxidant potential was measured and compared to the antioxidative potential of the pure capsaicin standards. As a method for measuring the total antioxidant capacity was used FRAP (Ferric reducing antioxidant potential) method. This is a simple photometric method for estimation of in vitro antioxidative potential which is expressed as µmol/L Fe2+. The results from this study are showing a very good correlation between antioxidant potential of capsaicin and capsicum oleoresins. This confirms that antioxidative potential of hot peppers does not come only from the vitamins and phenolic compounds in them, but capsaicinoids are also included.