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http://dx.doi.org/10.3839/jabc.2010.006

Antioxidant and Quinone Reductase Inductive Activities of Various Organs of Pepper  

Ku, Kang-Mo (Division of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University)
Kang, Young-Hwa (Division of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University)
Publication Information
Journal of Applied Biological Chemistry / v.53, no.1, 2010 , pp. 31-36 More about this Journal
Abstract
We analyzed antioxidant and quinone reductase (QR) inductive activities of various organs of pepper for utilizing by-product of them. Peppers were separated into fruits, roots, stems, and leaves and extracted with methanol for the analysis. As a result, pepper leaves showed higher phenol content than other organs. Using the DPPH assay, there was not considerably different activity depending on pepper organs, but pepper leaves showed significantly higher antioxidant activity using the ABTS assay. In FTC and TBA assay, stems and leaves showed significantly higher lipidperoxidation inhibitory activity. In QR inductive assay, pepper tissues showed different QR inductive activity: leaves>roots>>stems>fruits. In addition, pepper leaves showed highest antiproliferation activity on hepa1c1c7 among pepper tissues in $50-200\;{\mu}g/mL$. These results indicate that pepper leaves have high potential to be a good functional food material due to high QR inductive and antioxidant activities.
Keywords
DPPH; pepper leaves; quinone reductase; total phenol content;
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