Comparative study on antioxidant and anti inflammatory properties of three colored varieties of Capsicum annuum

Abstract

Background &Aim: The current study reviews the correlation between the three Indian,
coloured capsicum species, the green, yellow and red varieties (colour depends on time of
harvest and degree of ripening) with respect to their antioxidant/anti inflammatory properties.
Methods:This was achieved by screening of aqueous plant extracts for antioxidant properties like total
phenolic content, reducing power assay and 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
activity. The anti-inflammatory activity is assessed by inhibiting Soyal ipoxygenase enzyme (LOX).
Results: the green capsicum extract showed greater phenolic content (3.2985±0.1004), reducing power
(0.243 nm), DPPH scavenging effect (92.26%) and LOX % inhibition (46.12 %)compared to yellow and
red extracts.Conclusion:Result thus suggests that green capsicum is a potential source of useful natural
antioxidants and anti-inflammatory agent as well when compared with the other varieties.