Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuumL.)

Abstract

Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406 ± 4 μg/g, pasilla 2933 ± 1 μg/g, and ancho 1437 ± 6 μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophylls in the pigment extract from pasilla and ancho peppers. Guajillo pepper carotenoid extracts exhibited good antioxidant activity and had the best scavenging capacity for the DPPH+ cation (24.2%). They also exhibited significant peripheral analgesic activity at 5, 20, and 80 mg/kg and induced central analgesia at 80 mg/kg. The results suggest that the carotenoids in dried guajillo peppers have significant analgesic and anti-inflammatory benefits and could be useful for pain and inflammation relief.

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

“…Carotenoids possess a range of important biological activities. They are potent antioxidants acting as scavengers of singlet molecular oxygen, peroxyl radicals and reactive nitrogen species [15]. The consumption of carotenoid-rich foods reduces the incidence of several disorders such as cancers, cardiovascular diseases, age-related macular degeneration, cataracts, diseases related to compromised immune function, and other degenerative diseases [16].…”

Alfalfa and Its Symbiosis Responses to Osmotic Stress

“…Numerous studies have shown the induction of nonenzymatic and enzymatic antioxidants in legumes subjected to water deiciency. Antioxidant enzymes are proteins that catalyse the detoxiication of free radicals by using protons or electrons released by nonenzymatic antioxidants [68]. In the case of water deicit and salinity, several workers have reported the increase of these activities in the nodules under stress [41].…”

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

“…The total carotenoid content were estimated according to method described by Hernández-Ortega et al [23]. Pigment concentration was determined spectrophotometrically at 472 and 508 nm wavelengths in a UV-Vis spectrophotometer (Genesys 10 UV, Thermo Scientific, Wisconsin, USA).…”

“…The results are expressed as mg gallic acid equivalent per gram of dry sample [24]. [23]. Phenolic compounds were identified using the method described by Hayat et al [25].…”