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Interaction of red pepper (Capsicum annum, Tepin) polyphenols with Fe(II)-induced lipid peroxidation in brain and liver

Abstract

Polyphenols exhibit a wide range of biological effects because of their antioxidant properties. Several types of polyphenols (phenolic acids, hydrolyzable tannins, and flavonoids) show anticarcinogenic and antimutagenic effects. Comparative studies were carried on the protective ability of free and bound polyphenol extracts of red Capsicum annuum Tepin (CAT) on brain and liver - In vitro. Free polyphenols of red Capsicum annuum Tepin (CAT) were extracted with 80% acetone, while the bound polyphenols were extracted with ethyl acetate from acid and alkaline hydrolysis of the pepper residue from free polyphenols extract. The phenol content, Fe (II) chelating ability, OH radical scavenging ability and protective ability of the extract against Fe (II)-induced lipid peroxidation in brain and liver was subsequently determined. The results of the study revealed that the free polyphenols (218.2mg/100g) content of the pepper were significantly higher than the bound polyphenols (42.5mg/100g). Furthermore, the free polyphenol extract had a significantly higher (<0.05) Fe (II) chelating ability, OH radical scavenging ability than the bound polyphenols. In addition, both extracts significantly inhibited (P<0.05) basal and 25{mu}M Fe (II)- induced lipid peroxidation in Rat's brain and liver in a dose dependent. However, the free polyphenols caused a significantly higher inhibition in the MDA  More>>
Authors:
Oboh, G; [1]  . E-mail: goboh2001@yahoo.com; [2]  Rocha, J B.T. [3] 
  1. Biochemistry Department, Federal University of Technology, Akure, Ondo State (Nigeria)
  2. Abdus Salam International Centre for Theoretical Physics, Trieste (Italy)
  3. Campus Universitario - Camobi, Santa Maria RS (Brazil)
Publication Date:
Mar 15, 2006
Product Type:
Technical Report
Report Number:
IC-2006/009
Resource Relation:
Other Information: 40 refs, 4 figs, 1 tab
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRONMENTAL POLLUTANT EFFECTS ON LIVING ORGANISMS AND BIOLOGICAL MATERIALS; ACETATES; ACETONE; ALKALINE HYDROLYSIS; ANTIOXIDANTS; BIOLOGICAL EFFECTS; BRAIN; CAPSICUM; FLAVONOIDS; HOMOGENATES; HYDROXYL RADICALS; IN VITRO; IRON IONS; LIPIDS; LIVER; PEPPERS; PHENOL; RATS; SCAVENGING; TANNIC ACID
OSTI ID:
20779702
Research Organizations:
Abdus Salam International Centre for Theoretical Physics, Trieste (Italy)
Country of Origin:
IAEA
Language:
English
Other Identifying Numbers:
TRN: XA0601245084165
Availability:
Available from INIS in electronic form; Also available at: http://www.ictp.it
Submitting Site:
INIS
Size:
19 pages
Announcement Date:
Nov 06, 2006

Citation Formats

Oboh, G, . E-mail: goboh2001@yahoo.com, and Rocha, J B.T. Interaction of red pepper (Capsicum annum, Tepin) polyphenols with Fe(II)-induced lipid peroxidation in brain and liver. IAEA: N. p., 2006. Web.
Oboh, G, . E-mail: goboh2001@yahoo.com, & Rocha, J B.T. Interaction of red pepper (Capsicum annum, Tepin) polyphenols with Fe(II)-induced lipid peroxidation in brain and liver. IAEA.
Oboh, G, . E-mail: goboh2001@yahoo.com, and Rocha, J B.T. 2006. "Interaction of red pepper (Capsicum annum, Tepin) polyphenols with Fe(II)-induced lipid peroxidation in brain and liver." IAEA.
@misc{etde_20779702,
title = {Interaction of red pepper (Capsicum annum, Tepin) polyphenols with Fe(II)-induced lipid peroxidation in brain and liver}
author = {Oboh, G, . E-mail: goboh2001@yahoo.com, and Rocha, J B.T.}
abstractNote = {Polyphenols exhibit a wide range of biological effects because of their antioxidant properties. Several types of polyphenols (phenolic acids, hydrolyzable tannins, and flavonoids) show anticarcinogenic and antimutagenic effects. Comparative studies were carried on the protective ability of free and bound polyphenol extracts of red Capsicum annuum Tepin (CAT) on brain and liver - In vitro. Free polyphenols of red Capsicum annuum Tepin (CAT) were extracted with 80% acetone, while the bound polyphenols were extracted with ethyl acetate from acid and alkaline hydrolysis of the pepper residue from free polyphenols extract. The phenol content, Fe (II) chelating ability, OH radical scavenging ability and protective ability of the extract against Fe (II)-induced lipid peroxidation in brain and liver was subsequently determined. The results of the study revealed that the free polyphenols (218.2mg/100g) content of the pepper were significantly higher than the bound polyphenols (42.5mg/100g). Furthermore, the free polyphenol extract had a significantly higher (<0.05) Fe (II) chelating ability, OH radical scavenging ability than the bound polyphenols. In addition, both extracts significantly inhibited (P<0.05) basal and 25{mu}M Fe (II)- induced lipid peroxidation in Rat's brain and liver in a dose dependent. However, the free polyphenols caused a significantly higher inhibition in the MDA (Malondialdehyde) production in the brain and liver homogenates than the bound phenols. Furthermore, the polyphenols protected the liver more than the brain. In conclusion, free polyphenols from Capsicum annuum protects both the liver and brain from Fe{sup 2+} induced lipid peroxidation, and this is probably due to the higher Fe (II) chelating ability and OH radical scavenging ability of the free polyphenols from the pepper. (author)}
place = {IAEA}
year = {2006}
month = {Mar}
}