Antioxidant activity of capsaicin in vitro

Authors

LIU An, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha, Hunan 410128, China
WANG Zhen, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha, Hunan 410128, China
LIU Linfeng, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha, Hunan 410128, China
XIANG Yi, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha, Hunan 410128, China
XIAO Wenjun, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha, Hunan 410128, China

Abstract

The antioxidant activity of capsaicin was evaluated through building antioxidant experiment model in vitro, taking capsaicin monomer as standard sample, and Vc as the contrast. By analyzing the reducing power of capsaicin and scavenging experiments on the DPPH radical, superoxide anion radical (O-2·), nitroso and hydroxyl radical (·OH), discussed capsaicin the antioxidant properties. The results showed that: reducing power of capsaicin increased with mass concentration increasing, and the DPPH radical, nitroso and clearance rate of ·OH with mass concentration increasing, and the scavenging effect and Vc basically similar, but with lower clearance to O-2·; the clearance of capsaicin to DPPH·, nitroso and IC₅₀ of ·OH were 0.02 mg/mL, 0.15 mg/mL, 0.28 mg/mL, respectively. The result suggested that capsaicin had good clearance on DPPH.

Publication Date

12-28-2015

First Page

179

Last Page

181

DOI

10.13652/j.issn.1003-5788.2015.06.042

Recommended Citation

An, LIU; Zhen, WANG; Linfeng, LIU; Yi, XIANG; and Wenjun, XIAO (2015) "Antioxidant activity of capsaicin in vitro," Food and Machinery: Vol. 31: Iss. 6, Article 42.
DOI: 10.13652/j.issn.1003-5788.2015.06.042
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/42

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