Purification of Capsaicin and Molecular Biological Activity Evaluation
Abstract
Red peppers, belonging to Dicotyledonae class, are produced and consumed all over the world including the
southern regions of Turkey. Capsaicin is the most important active ingredient
in red peppers. For this purpose, in this study, some molecular biological
activities such as oxidant status, antiradical activity and DNA preservation of
purified capsaicin from red peppers were investigated. Pure
capsaicin was used in to dichloromethane and methanol solution. Antiradical activity was determined by DPPH method.
DNA protective activities was analyzed by using pBR322
plasmid DNA. The highest antioxidant
activity was determined in methanol solution from the purified capsaicin
extracts. Also the highest antiradical activity was found in
red sweet pepper. In addition, DNA protective
activity of the extraction in dichotolone was found to be higher than that of
methanol.
Keywords
Thanks
References
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Details
Primary Language
English
Subjects
-
Journal Section
Research Article
Authors
Halil İbrahim Uğraş
0000-0002-1633-967X
Türkiye
Publication Date
December 31, 2019
Submission Date
April 1, 2019
Acceptance Date
May 17, 2019
Published in Issue
Year 2019 Volume: 22 Number: 6
