Nutrition Research
Volume 26, Issue 12 , Pages 659-663, December 2006

Comparative analysis of the in vitro antioxidant activity of white and black pepper

  • Gabriel A. Agbor

      Affiliations

    • CRPMT, Institute of Medical Research and Medicinal Plants Studies, P.O. Box 6163, Yaoundé, Cameroon
    • Department of Chemistry, University of Scranton, Scranton, PA 18510, USA
    • Corresponding Author InformationCorresponding author. Centre of Research on Medicinal Plants and Traditional Medicine (CRPMT), Institute of Medical Research and Medicinal Plants Studies, P.O Box 6163, Yaoundé Cameroon. Tel.: +237 722 3674.
    • ,
  • Joe A. Vinson

      Affiliations

    • Department of Chemistry, University of Scranton, Scranton, PA 18510, USA
    • ,
  • Julius E. Oben

      Affiliations

    • Department of Biochemistry, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon
    • ,
  • Jeanne Y. Ngogang

      Affiliations

    • Department of Physiological Sciences, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I, P.O. Box 812, Yaoundé, Cameroon

Received 3 May 2006; received in revised form 23 September 2006; accepted 26 September 2006.

Abstract 

As a result of normal metabolic processes, the human body produces reactive oxygen species capable of oxidizing biomolecules that can damage DNA, cells, and contribute to chronic disease. This process can be attenuated or perhaps reversed by diets containing spices that have the ability to scavenge reactive oxygen species. The present study measured the concentration of polyphenols in peppercorn (black and white) using the Folin-Ciocalteu method and investigated the radical scavenging activities of hydrolyzed and nonhydrolyzed pepper extracts using 1,1-diphenyl-2-picrylhydrazyl, the superoxide radical, and the hydroxyl radical as substrates. The hydrolyzed and nonhydrolyzed extracts of black pepper contained significantly (P < .001) more polyphenols compared with those of white pepper. For either of these peppercorns, the hydrolyzed extract contained significantly (P < .001) more polyphenols compared with the nonhydrolyzed extract. A dose-dependent effect was observed in the free radical and reactive oxygen species scavenging activities of all the extracts, with the black pepper extracts being the most effective. Peppercorns especially black pepper, which constitutes an important component in the diet of many sub-Saharan and oriental countries, can therefore be promoted for their nutritional importance as antioxidants and radical scavengers.

Keywords: Polyphenols, Antioxidants, In vitro, Peppercorn, Free radicals

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PII: S0271-5317(06)00235-1

doi:10.1016/j.nutres.2006.09.019

Nutrition Research
Volume 26, Issue 12 , Pages 659-663, December 2006

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