The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds

Gulcin I.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.56, sa.7, ss.491-499, 2005 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 7
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1080/09637480500450248
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.491-499
  • Anahtar Kelimeler: antioxidant activity, black pepper, Piper nigrum, radical scavenging activity, seeds, ANALGESIC ACTIVITIES, L., EXTRACTS, PRODUCTS, PLANT
  • Atatürk Üniversitesi Adresli: Evet

Özet

Water and ethanol crude extracts from black pepper ( Piper nigrum) were investigated for their antioxidant and radical scavenging activities in six different assays, namely, total antioxidant activity, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl ( DPPH) free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both water extract (WEBP) and ethanol extract (EEBP) of black pepper exhibited strong total antioxidant activity. The 75 mu g/ml concentration of WEBP and EEBP showed 95.5% and 93.3% inhibition on peroxidation of linoleic acid emulsion, respectively. On the other hand, at the same concentration, standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and alpha-tocopherol exhibited 92.1%, 95.0%, and 70.4% inhibition on peroxidation of linoleic acid emulsion, respectively. Also, total phenolic content in both WEBP and EEBP were determined as gallic acid equivalents. The total phenolics content of water and ethanol extracts were determined by the Folin-Ciocalteu procedure and 54.3 and 42.8 mu g gallic acid equivalent of phenols was detected in 1 mg WEBP and EEBP.