Publication: Bioactive compounds, antioxidant activity and inhibition of key enzymes relevant to Alzheimer's disease from sweet pepper (capsicum annuum) extracts
1
Issued Date
2019-01-01
Resource Type
ISSN
22878602
22871098
22871098
Other identifier(s)
2-s2.0-85076413100
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Preventive Nutrition and Food Science. Vol.24, No.3 (2019), 327-337
Suggested Citation
Kantamanee Thuphairo, Puttacha Sornchan, Uthaiwan Suttisansanee Bioactive compounds, antioxidant activity and inhibition of key enzymes relevant to Alzheimer's disease from sweet pepper (capsicum annuum) extracts. Preventive Nutrition and Food Science. Vol.24, No.3 (2019), 327-337. doi:10.3746/pnf.2019.24.3.327 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/49838
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Bioactive compounds, antioxidant activity and inhibition of key enzymes relevant to Alzheimer's disease from sweet pepper (capsicum annuum) extracts
Other Contributor(s)
Abstract
Copyright © 2019 by The Korean Society of Food Science and Nutrition. All rights Reserved. Sweet pepper is a non-pungent chili of the Capsicum annuum species and is an important ingredient in daily diets due to its characteristics such as pungency, aromas, and flavors. Sweet pepper is a rich source of bioactive compounds such as phenols, carotenoids, and flavonoids, which can promote potential health benefits against various non-communicable diseases. However, research focused on anti-Alzheimer's disease (AD) properties of sweet peppers is limited. Thus, this study aimed investigate bioactive compounds (flavonoids, phenolic acids, and carotenoids), antioxidant activity and anti-AD properties of four colored sweet peppers (green, red, orange, and yellow) via their abilities to inhibit key enzymes relevant to AD [acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and β-secretase (BACE1)]. Extraction solvents [hexane, ethyl acetate, and 70% (v/v) aqueous ethanol] were also investigated. Results suggested that yellow sweet pepper have the highest content of flavonoids, while green sweet pepper have the highest contents of phenolic acids and red sweet peppers have the highest content of carotenoids. In terms of anti-AD properties, green sweet peppers exhibited the highest antioxidant, anti-BChE, and anti-BACE1 activities; however, yellow sweet pepper extract exhibited the highest amounts of AChE inhibition. Bioactive compounds in sweet red peppers may therefore have anti-AD properties, and may be useful for AD prevention.