caa a22 4500 463156463 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0410-1 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0410-1 Polyphenols in red pepper [ Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver [Elektronische Daten] [Ganiyu Oboh, Joao Batista T. Rocha] Polyphenols exhibit a wide range of biological effects because of their antioxidant properties. The study sought to carry out a comparative studies on the protective ability of free and bound polyphenol extracts of red Capsicum annuum var. aviculare (Tepin) on brain and liver - in vitro. Free polyphenols of red Capsicum annuum var. aviculare (Tepin) were extracted with 80% acetone, while the bound polyphenols were extracted with ethyl acetate from acid and alkaline hydrolysed residue from free polyphenols extract. The phenol content, Fe(II) chelating ability, OH radical scavenging ability and protective ability of the extract against some pro-oxidant (25μM Fe(II), 7μM sodium nitroprusside and 1mM quinolinic acid)-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 (P<0.05) 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 the various pro-oxidant (25μM Fe(II), 7μM sodium nitroprusside and 1mM quinolinic acid)-induced lipid peroxidation in rat's brain and liver in a dose-dependent manner. However, the free polyphenols caused a significantly higher inhibition in the MDA (malondialdehyde) production in the brain and liver homogenates than the bound phenols. In conclusion, Capsicum annuum var. aviculare (Tepin) contains 83.7% free soluble polyphenol and 16.3% bound polyphenols. In addition, both polyphenolic extracts inhibit the various pro-oxidant agents (Fe2+, sodium nitroprusside and quinolinic acid) induced lipid peroxidation in brain and liver tissues in a doe-dependent manner. However, the free polyphenols had higher protective ability than the bound polyphenols. The main mechanism through which they are carry out their protective effect against lipid peroxidation in the brain and the liver is by Fe(II) chelating ability, OH and NO radicals scavenging ability and inhibition of over-stimulation of NMDA receptor. Springer-Verlag, 2006 Polyphenols nationallicence Capsicum annuum var. aviculare (Tepin) nationallicence Fe(II) nationallicence Lipid peroxidation nationallicence Oboh Ganiyu Biochemistry Department, Federal University of Technology, P.M.B. 704, Akure, Nigeria aut Rocha Joao Batista T. Departamento de Quimica, Universidade Federal de Santa Maria (UFSM), Campus Universitário - Camobi, 97105-900, Santa Maria RS, Brazil aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 239-247 1438-2377 225:2<239 2007 225 217 https://doi.org/10.1007/s00217-006-0410-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0410-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Oboh Ganiyu Biochemistry Department, Federal University of Technology, P.M.B. 704, Akure, Nigeria aut NATIONALLICENCE 700 1- Rocha Joao Batista T. Departamento de Quimica, Universidade Federal de Santa Maria (UFSM), Campus Universitário - Camobi, 97105-900, Santa Maria RS, Brazil aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 239-247 1438-2377 225:2<239 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer