‎ Phytochemical and Antiradical ‎Properties of Alcoholic and ‎Aqueous Extracts of Red ‎capsicum and Mentha Piperita

In this study the antioxidant properties of hydro-alcoholic and aqueous extracts ‎of Red capsicum and Mentha piperita were examined. The fruit of Red capsicum ‎and Mentha piperita leaves were collected dried in shade and extracted by ‎maceration method by distilled water and ethanol-water solvents. Diphenyl ‎Pyciryl hydrasyl (DPPH), trolex equivalent antioxidant capacity (TEAC), ferric ‎reducing antioxidant power (FRAP), hydroxyl and superoxide radicals ‎scavenging activities, total phenolic and flavonoids (TP) content were ‎determined. Results are expressed as mean ± standard deviation .Analysis of ‎variance (ANOVA) followed by Tukey’s multiple comparison. Total phenol ‎content of Mentha piperita and Red capsicum were12.50 –15.30 and 36.40 –‎‎41.27 respectively. Flavonoid levels in Mentha piperitaand and Red capsicum ‎were reported 1.1-96.0and 14-27 mg rutin/g dried extract. Antiradical activity of ‎DPPH of Mentha piperita and Red capsicum samples were 67-77-50 and 35-44% ‎inhibition respectively. FRAP value was reported with maximum activity in ‎Mentha piperita 4470 (mM iron) /g extract. The higher level of scavenging ‎activities in TEAC, Hydroxyl and superoxide radicals were exhibited in Mentha ‎piperita hydroalcoholic extracts. Phytochemical contents and antioxidant ‎potential hydro-alcoholic extracts of Mentha piperita were exhibited more than ‎Red capsicum.‎

Mentha piperita, Red capsicum, total phenol, total flavonoid, diphenyl picryl hidrasyl