The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds
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.
Anahtar kelimeler
Atıf için künye
Gülçin, İ. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition, 56(7), 491–499. https://doi.org/10.1080/09637480500450248
BibTeX
@article{gulcin2005-67874,
author = {Gülçin, İlhami},
title = {The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds},
journal = {International Journal of Food Sciences and Nutrition},
year = {2005},
volume = {56},
number = {7},
pages = {491--499},
issn = {0963-7486},
doi = {10.1080/09637480500450248},
url = {https://akademik.atauni.edu.tr/yayinlar/67874-the-antioxidant-and-radical-scavenging-activities-of-black-pepper-piper-nigrum}
}