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The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds.
Int J Food Sci Nutr. 2005 Nov; 56(7):491-9.IJ

Abstract

Water and ethanol crude extracts from black pepper (Piper nigrum) were investigated for their antioxidant and radical scavenging activities in six different assay, namely, total antioxidant activity, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both water extract (WEBP) and ethanol extract (EEBP) of black pepper exhibited strong total antioxidant activity. The 75 microg/ml concentration of WEBP and EEBP showed 95.5% and 93.3% inhibition on peroxidation of linoleic acid emulsion, respectively. On the other hand, at the same concentration, standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and alpha-tocopherol exhibited 92.1%, 95.0%, and 70.4% inhibition on peroxidation of linoleic acid emulsion, respectively. Also, total phenolic content in both WEBP and EEBP were determined as gallic acid equivalents. The total phenolics content of water and ethanol extracts were determined by the Folin-Ciocalteu procedure and 54.3 and 42.8 microg gallic acid equivalent of phenols was detected in 1 mg WEBP and EEBP.

Authors+Show Affiliations

Department of Chemistry, Atatürk University, Faculty of Science and Arts, TR-25240, Erzurum, Turkey. igulcin@atauni.edu.tr

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16503560

Citation

Gülçin, Ilhami. "The Antioxidant and Radical Scavenging Activities of Black Pepper (Piper Nigrum) Seeds." International Journal of Food Sciences and Nutrition, vol. 56, no. 7, 2005, pp. 491-9.
Gülçin I. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. Int J Food Sci Nutr. 2005;56(7):491-9.
Gülçin, I. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition, 56(7), 491-9.
Gülçin I. The Antioxidant and Radical Scavenging Activities of Black Pepper (Piper Nigrum) Seeds. Int J Food Sci Nutr. 2005;56(7):491-9. PubMed PMID: 16503560.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. A1 - Gülçin,Ilhami, PY - 2006/3/1/pubmed PY - 2006/4/25/medline PY - 2006/3/1/entrez SP - 491 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 56 IS - 7 N2 - Water and ethanol crude extracts from black pepper (Piper nigrum) were investigated for their antioxidant and radical scavenging activities in six different assay, namely, total antioxidant activity, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both water extract (WEBP) and ethanol extract (EEBP) of black pepper exhibited strong total antioxidant activity. The 75 microg/ml concentration of WEBP and EEBP showed 95.5% and 93.3% inhibition on peroxidation of linoleic acid emulsion, respectively. On the other hand, at the same concentration, standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and alpha-tocopherol exhibited 92.1%, 95.0%, and 70.4% inhibition on peroxidation of linoleic acid emulsion, respectively. Also, total phenolic content in both WEBP and EEBP were determined as gallic acid equivalents. The total phenolics content of water and ethanol extracts were determined by the Folin-Ciocalteu procedure and 54.3 and 42.8 microg gallic acid equivalent of phenols was detected in 1 mg WEBP and EEBP. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/16503560/The_antioxidant_and_radical_scavenging_activities_of_black_pepper__Piper_nigrum__seeds_ L2 - http://www.tandfonline.com/doi/full/10.1080/09637480500450248 DB - PRIME DP - Unbound Medicine ER -