In vitro antioxidant activity of methanolic extracts of the different types of commercial pepper
DOI:
https://doi.org/10.54652/rsf.2022.v52.i2.379Abstract
Pepper is one of the most famous and widespread spices in the world. This commercial plant belongs to the Piperaceae family. Depending on the treatment to which the pepper fruit is exposed, we distinguish between black, white and green pepper. In this research, methanolic extracts of different types of pepper (Piper nigrum) and pink pepper (Schinus terebinthifolius Raddi) were prepared. Maceration and ultrasonic extraction were used to extract bioactive components from pepper samples. The reduction potential of the extracts was tested using the FRAP method. The efficiency of free radical inhibition was determined by the DPPH method. Pink pepper extract showed the highest antioxidant activity in in vitro conditions. High antioxidant activity was also recorded in green pepper extracts. In general, the extracts showed high potency in neutralizing free radicals.
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Copyright (c) 2022 Emir Horozić, Dženita Sinanović, Sabahudin Halilović, Irma Džafić, Semiha Bajrić
This work is licensed under a Creative Commons Attribution 4.0 International License.
