Cytotoxic, antioxidant and antimicrobial properties of red sweet pepper (Capsicum annuum L. var. Llanerón) extracts: In vitro study

Abstract

Alcoholic and aqueous extracts were obtained from red sweet pepper (Capsicum annuum L.) by different methodologies to evaluate their cytotoxic, antioxidant and antimicrobial properties. Alcoholic extracts (MFP, MSd, SFP, SDP, SSd) from fresh red sweet pepper (FP) and dry pulp (DP) and seed (Sd) were obtained by maceration (M) and Soxhlet (S) equipment using methanol as extraction solvent; whereas aqueous extracts (LFP, LSd) were obtained by decoction followed by lyophilization (L). Human tumoral cell lines from breast (MCF-7 and SKBr3), prostate (PC3) and cervix (HeLa), and fibroblasts (as control) were used to determine the cytotoxic properties by the MTT assay. Antioxidant and antimicrobial properties were determined by DPPH and disc diffusion method, respectively. The extracts SDP and SFP showed the higher cytotoxic activity. The SDP extract had a significant (P < 0.05) in-vitro effect on HeLa (1.9 ± 1.4 µg/mL) and PC3 (< 1 µg/mL) cells with a moderated impact on fibroblasts (26.1 ± 1.2 µg/mL); whereas, SFP had a significant (p < 0.05) effect on MCF-7 cell line (2.1 ± 1.2 µg/mL) with a moderated impact on fibroblasts (25.9 ± 1.0 µg/mL). The higher antioxidant activity was found for MFP (80.3 ± 0.2%) and SFP extracts (75.5 ± 0.5%). Mild antimicrobial activity was only observed for alcoholic extracts. The results showed the potential of red sweet pepper (C. annuum L.) as a source of antioxidant and cytotoxic compounds, and suggest the need of further studies to isolate and characterize the bioactive compounds that impart those properties.

Bioactive Compounds, Antioxidant Potential and Color Properties of Dried Red Pepper (Capsicum annuum L.)

“…In this study, the antioxidant capacity of all tested extracts was evaluated with reducing power and DPPH assays. The antiradical activity of flavonoids and phenolic compounds is mainly based on the redox properties of their hydroxy groups and the structural relationships (Raybaudi-Massilia et al, 2017). In the present study, all extracts were able to reduce the free radical DPPH.…”

“…Red pepper (Capsicum annuum L.) is a good source of phenolic compounds, and flavonoids which are antioxidant components, as well as has vitamins A and C contents. Antioxidants naturally present in vegetables and fruits are powerful substances and can play an important role in neutralizing and absorbing free radicals which cause damage the body cells (Raybaudi-Massilia et al, 2017;Borra et al, 2013). Phenolic compounds in plant sources are extracted by different solvents.…”

Salicylic Acid Foliar Application Increases Crop Yield and Quality Parameters of Green Pepper Fruit during Postharvest Storage

“…In particular, the freshness of the pepper is an important quality attribute to consumers [10]. In addition, this vegetable is a good source of antioxidants, flavonoids, phenolic acids and carotenoids [13,14]. Green peppers are harvested before they ripen completely and, recently, the phenological stage and harvest date have been defined as two key factors that significantly influence their bioactive compounds content.…”

By-Products of Plant Processing and Their Possible Application Into Innovative Gluten-Free Foodstuffs

“…The highest antioxidant activity showed sample of grape pomace (Alibernet) and this sample was also the highest in content of polyphenols, followed by the sample of Cabernet and Red Traminer (Figure 4). The phytochemical compounds have demonstrated that they can decrease the risk of developing various chronic diseases due to their antioxidant and radicalscavenging activities (Raybaudi-Massilia et al, 2017) and in addition, plantderived ingredients possessing antioxidant and antimicrobial properties, have the advantage of being readily accepted by consumers, as they are considered natural compounds. Different studies observed the composition and properties of apple pomace, revealing that it is an interesting raw material due to its content in phytochemicals such polyphenols with antioxidant and antiviral activities (Madrera et al, 2017).…”