alexa Phytochemical Screening, Antioxidant Activities and In Vitro Anticancer Potential of Egyptian Capsicum Spp.
ISSN: 2167-0501

Biochemistry & Pharmacology: Open Access
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Research Article

Phytochemical Screening, Antioxidant Activities and In Vitro Anticancer Potential of Egyptian Capsicum Spp.

Shaimaa GA1*, Mahmoud MS1, Mohamed MR2 and Emam AA2
1Functional Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza 12613, Egypt
2Biochemistry Department, Cairo University, Giza 12613, Egypt
*Corresponding Author : Shaimaa GA
Functional Food and Nutrition Department
Food Technology Research Institute
Agricultural Research Center, Giza 12613,Egypt
Tel: 201010964223
E-mail: [email protected]
Received: January 02, 2016 Accepted: April 19, 2016 Published: April 26, 2016
Citation: Shaimaa GA, Mahmoud MS, Mohamed MR, Emam AA (2016) Phytochemical Screening, Antioxidant Activities and In Vitro Anticancer Potential of Egyptian Capsicum Spp. Biochem Pharmacol (Los Angel) 5:205. doi:10.4172/2167-0501.1000205
Copyright: © 2016 Shaimaa GA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

In the present study, two cultivars of pepper (Capsicum annuum and Capsicum frutescens) at two maturity stages (green and red) were evaluated for total phenolic and flavonoid content, organic acids, vitamin C, β-carotene, vitamin E, capsaicin and the antioxidant and anticancer activities of their aqueous extracts. Total phenolic content was found to be ranged from 11.09-26.14 mg GAE/g DW, while total flavonoid content was ranged from 2.7 mg to 5.0 mg QE/g DW. Twenty six phenolic and aromatic compounds, twelve flavonoid compounds and eleven organic acids were identified in all samples by using of HPLC. Vitamin C, β-carotene, vitamin E and capsaicin contents were also estimated by HPLC and detected at high levels which were ranged from 500.0-645.5 mg/100 g DW, 6.56-35.69 mg/100 g DW, 10.44-19.36 mg/100 g DW and 37.46-69.90 mg/100 g DW, respectively. Antioxidant activities of pepper samples were carried out by using of both DPPH•-scavenging activity and total antioxidant capacity (ABTS•+) assays and the extracts exhibited high activities which were ranged from 96.95% to 98.64% and from 77.73% to 93.11%, respectively. Finally, the potential anticancer activity of pepper extracts and capsaicin standard was tested against prostate (PC-3) and breast (MCF-7) carcinoma cell lines in vitro. The results showed that sweet pepper had a higher anticancer activity against PC-3, in contrast, chilli pepper had a higher against MCF-7.

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