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Bussabavadee Puttanu. Phenolic compounds, in vitro antioxidant activity and potential inhibitory action against xanthine oxidase from five chilli pepper extracts. (). King Mongkut's University of Technology North Bangkok. Central Library. : , .
Phenolic compounds, in vitro antioxidant activity and potential inhibitory action against xanthine oxidase from five chilli pepper extracts
Name: Suwatchai Misuna
Organization :
Loei Rajabhat University. Faculty of Science and Technology
Email :
suwatchai.mis@lru.ac.th
Name: Niramol Srichana
Organization :
Loei Rajabhat University. Faculty of Science and Technology
Name: Krittipong Choojit
Organization :
Loei Rajabhat University. Faculty of Science and Technology
Name: Bussabavadee Puttanu
Organization :
Loei Rajabhat University. Faculty of Science and Technology
keyword:
Antioxidant activity
LCSH:
Plant extracts
LCSH:
Phenols
LCSH:
Antioxidants
LCSH:
Peppers
Abstract:
Five chilli pepper (Capsicum frutescens Linn. or Hot chilli, Capsicum annuum Linn. var acuminatum Fingerh., Capsicum frutescens Linn. or Karen-pepper, Capsicum annuum Linn. and Capsicum annuum Linn. var Longum) were extracted with absolute ethanol for phenolic compound and flavonoid compound analysis and 100 percent acetonitrile for capsaicinoid analysis. Total phenolic, total flavonoid and total capsaicinoid contents were analysed by spectrophotometric method. Type and content of phenolic acids, quercetin and capsaicin, were analysed by high performance liquid chromatography technique (HPLC). The extracts were investigated for their free radical scavenging activity using DPPH radical and ABTS radical as a substrate and xanthine oxidase (XO) inhibitory activity. The extract from Karen-pepper showed the maximum total phenolic and total flavonoids contents whereas the maximum of capsaicinoid content was found in Hot chilli. Phenolic acid, gallic acid, syringic acid, p-coumaric acid and ferulic acid were found in all five chilli pepper. The major component of phenolic acid was p-coumaric acid. Karen-pepper showed the highest of p-coumaric acid content, quercetin content and capsaicin content. The extract from Karenpepper and Hot chilli displayed the strongest antioxidant activity in both DPPH and ABT assays. Hot chilli and Karen-pepper extracts showed strongest xanthine oxidase inhibitory activity with IC50 values of 4.41 + 0.17 and 5.16 + 0.06 Micrograms per mL, respectively. Correlation analysis showed that total phenolics, total flavonoids and total capsaicinoids were highly correlated to both antioxidant activities. This in the first report on the high potential ability of capsaicin and chilli pepper extracts to inhibit xanthine oxidase.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Modified:
2019-08-30
Issued:
2019-08-30
บทความ/Article
application/pdf
BibliograpyCitation :
In Chemical Society of Thailand under the Patronage of Professor Dr. HRH Princess Chulabhorn. Pure and Applied Chemistry International Conference 2019 (PACCON 2019) (CB42-49). Bangkok : Mahidol University
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
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0.042689 วินาที
Suwatchai Misuna
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|---|---|---|
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มหาวิทยาลัยขอนแก่น Suwatchai Misuna;Prasan Swatsitang;Sanun Jogloy | บทความ/Article | |
| Analysis of chlorpyrifos and some toxic heavy metals in vegetables from Chiang Khan district Loei province
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Napatsorn Wongpriaw;Suwatchai Misuna;Niramon Srichana;Thitinun Thammasom | บทความ/Article | |
| Phenolic content and antioxidant activity in four edible green algae from Tha Li district, Loei province
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Thananan Machai;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu;Chanchaem Duang-u-pa | บทความ/Article | |
| Phenolic compounds, in vitro antioxidant activity and potential inhibitory action against xanthine oxidase from five chilli pepper extracts
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu | บทความ/Article |
Niramol Srichana
| Title | Contributor | Type |
|---|---|---|
| Phenolic content and antioxidant activity in four edible green algae from Tha Li district, Loei province
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Thananan Machai;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu;Chanchaem Duang-u-pa | บทความ/Article | |
| Phenolic compounds, in vitro antioxidant activity and potential inhibitory action against xanthine oxidase from five chilli pepper extracts
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu | บทความ/Article |
Krittipong Choojit
| Title | Contributor | Type |
|---|---|---|
| Phenolic content and antioxidant activity in four edible green algae from Tha Li district, Loei province
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Thananan Machai;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu;Chanchaem Duang-u-pa | บทความ/Article | |
| Phenolic compounds, in vitro antioxidant activity and potential inhibitory action against xanthine oxidase from five chilli pepper extracts
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu | บทความ/Article |
Bussabavadee Puttanu
| Title | Contributor | Type |
|---|---|---|
| Phenolic content and antioxidant activity in four edible green algae from Tha Li district, Loei province
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Thananan Machai;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu;Chanchaem Duang-u-pa | บทความ/Article | |
| Phenolic compounds, in vitro antioxidant activity and potential inhibitory action against xanthine oxidase from five chilli pepper extracts
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suwatchai Misuna;Niramol Srichana;Krittipong Choojit;Bussabavadee Puttanu | บทความ/Article |