In-vitro Antioxidant and Anti-Inflammation Activities of Ethanol Extract from “Bang Chang” Thai Cultivar Chili Pepper (Capsicum annuum Var. acuminatum)

Abstract

Chili peppers (Capsicum spp.) are really important crops in several Asian countries. In Thailand, chili pepper cultivars are also a wide range of flavors, colors, shapes, and spiciness levels. The cultural importance in Thai cuisine. The “Bang Chang chili pepper” (Capsicum annuum var. acuminatum), a Thai cultivar of capsicum, had first cultivated in Bang Chang subdistrict, Samut Songkhram, Thailand. This study aimed to determine capsaicin, phenolic compounds and flavonoids and screen ethanol extract’s biological activities. The extract’s average capsaicin and total phenolic content (TPC) was 10.4 ± 0.3 (g/100 mL and 2.50 ± 0.13 mg GAE/g, while it could not determine flavonoids. The low amount of capsaicin in extract was defined this cultivars as non-pungent capsicum (0-700 Scoville Heat Units, SHU). This extract was strongly scavenged NO and DPPH radicals (IC50 = 0.09 ± 0.02 and 14.88 ± 1.59 mg/mL). There was also exerted in-vitro anti-inflammation activity by suppression of albumin breakdown (IC50 = 0.51 ± 0.05 mg/mL), which, can comparable to control, diclofenac diethyl ammonium (IC50 = 0.45 ± 0.01 mg/mL). Therefore, lipid peroxidation was weakly inhibited (IC50 >1,000 mg/mL) and unable to trap metals compared to vitamin E and EDTA. According to our finding, this extract was exerted biological properties like antioxidant and anti-inflammation, as well as being non-pungent, it can be used externally for medicinal purposes like as a muscle relaxant and massage oil to reduce subcutaneous fat. This extract can be used as a condiment in Asian recipes and other healthful dishes