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KMID : 0665220170300051127
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 5 p.1127 ~ p.1131
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Anti-Oxidative and Anti-Proliferative Effect of 70% Ethanol Extracts from Green Pepper (Capsicum annuum L. cv. DangZo)
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Lee Youn-Ri
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Abstract
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To evaluate the anti-oxidant and anti-tumor potential of the green pepper (Capsicum annuum L. cv. DangZo), total polyphenol content, radical scavenging activities and anti-tumor properties were measured. The total polyphenol content of the 70% ethanol extracts from green pepper (Capsicum annuum L. cv. DangZo) was 30.29 mg gallic acid equivalent/g extract. The DPPH radical and hydroxyl radical scavenging activities of 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 2.87 and 10.55, respectively. For α-glucosidase and α-amylase inhibitory activity, 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 35.67% and 58.41% respectively. The green pepper (Capsicum annuum L. cv. DangZo) demonstrated greater capability in terms of anti-neoplastic activity vis-a-vis colon cancer cell lines when compared to other cancer cell lines.s. er (Capsicum annuum L. cv. DangZo) higher activities of anticancer activities on colon cancer cell lines compared to other cancer cell lines.
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KEYWORD
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green pepper (Capsicum annuum L. cv. DangZo), antioxidant activity, α-glucosidase inhibitory activity, α-amylase inhibitory activity, antitumor activity
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