AI Article Synopsis
- Obesity is linked to chronic diseases and the study investigates the antioxidant and anti-obesity properties of five Malaysian chili pepper varieties, which have not been thoroughly explored before.
- The research measures antioxidant activity using FRAP and ABTS assays, and evaluates the anti-obesity effects through cell viability and Oil Red O staining techniques on 3T3-L1 pre-adipocytes.
- Findings reveal that the pulp extract had the highest total phenolic and flavonoid content, as well as superior antioxidant activity, while the seed extract showed the best oil accumulation inhibition, suggesting both extracts could be effective anti-obesity agents.
Article Abstract
Obesity is a serious health concern as it may initiate common chronic diseases. Chili pepper is an important spice that brings spiciness and commonly used in cuisines. However, the antioxidant and anti-obesity properties of chili varieties in Malaysia has not yet been fully investigated. Therefore, this study aimed to determine the antioxidant (content and activity) and anti-obesity properties of five different varieties of local chili peppers. The antioxidant activities of the extracts were determined through ferric-reducing antioxidant power (FRAP) and 2, 2'azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid (ABTS) assays. Cell cytotoxicity of the selected chili extracts was determined in 3T3-L1 pre adipocytes using cell viability assay MTT) assay. Whereas the ability to inhibit oil accumulation in fully differentiated 3T3-L1 adipocytes of the selected chili pepper extracts was assayed using Oil Red O staining. The results showed that pulp extract had the highest level of total phenolic content (TPC) (47.88 ± 0.220 mg GAE/g), whereas pulp extract had the highest level of total flavonoid content TFC) (26.60 ± 0.52 mg QE/g). In term of antioxidant activities, pulp extract had the highest value in FRAP (3.058 ± 0.002 mM Fe/mg extract) and ABTS (IC = 12.411 ± 0.025). High performance liquid chromatography (HPLC) analysis, pulp extract has the highest level of capsaicin (72.271 ± 0.957 µg/ml). In terms of inhibition of oil accumulation seed extract presented the best result (69.09-92.20%), while pulp extract inhibited the most pancreatic lipase activity (IC = 4.84 ± 0.57 µg/ml). Thus, it is suggested that seed and pulp extracts can be a potent antioxidant and anti-obesity agents.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7447724 | PMC |
| http://dx.doi.org/10.1007/s13197-020-04400-x | DOI Listing |
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