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The antioxidant and antiproliferative activities of a methanol extract from hot pepper (Capsicum annuum L.) seeds (pepper seed extract [PSE]) were evaluated. The polyphenolic content of the PSE was 10.9 ± 0.0 mg gallic acid equivalents/g residue, and the capsaicin and dihydrocapsaicin contents were 22.7 and 6.5 mg/100 g of residue, respectively. The 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activities of hot pepper seeds were 38.6 ± 0.7 and 20.8 ± 2.8 Trolox equivalent antioxidant capacity (mg/g residue), respectively. Pretreatment with PSE (500 µg/mL) significantly reduced (P < 0.05) reactive oxygen species generation in HepG2 cells compared with the control; however, PSE at low concentrations (10–200 µg/mL) had no effect on cellular antioxidation. PSE showed strong antiproliferative activity against MCF7 (73.5%), MKN45 (96.8%) and HCT116 (80.0%) tumor cells at a concentration of 500 µg/mL because of an increase in apoptosis. PRACTICAL APPLICATIONS Agricultural and industrial residues are attractive sources of potential natural antioxidants. Pepper seeds are obtained as by‐products in the preparation of red pepper powder and constitute 4.14% of pepper by fresh weight. In this study, hot pepper seeds were evaluated as a new source of antioxidant and anticancer agents and as a functional material from agricultural waste. Pepper seed extract showed relatively low antioxidant activity and polyphenolic content but exerted profound antiproliferative effects on tumor cells, even at low concentration.

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The antioxidant activities of aroma extracts from commercially available red wines in Korea were evaluated. The aroma extracts of the red wines were extracted by simultaneous steam distillation. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity. DPPH radical scavenging activity of the aroma extracts in the red wines increased with increases in the amount of wine used for aroma extraction. Antioxidant activities of domestic wine 1, imported wine 7, and imported wine 12 were 97.16, 96.72 and 94.52%/20 mL wine by DPPH assay and 7.09, 8.07 and 7.28 mg ascorbic acid equivalents per mL wine by ABTS assay, respectively. This study demonstrates potent antioxidant activities of the aroma extracts of commercially available red wines in Korea.