Antioxidant activity of thirty-six peppers varieties and vasorelaxant of selected varieties

Abstract

Peppers are consumed all over the world, have several benefits to human health, such as antioxidant properties that can prevent diseases related to free radicals such as cardiovascular, inflammatory diseases, cancer, among others. This work aimed to evaluate the antioxidant capacity (AOC) of 36 varieties of peppers through ABTS and DPPH radical scavenging, electroanalytical assays, and to verify the vasorelaxant properties of selected samples. The greater the amount of capsaicin found in the extracts, the higher the AOC the greater the vasorelaxation. Naga had the highest scoring for antioxidant capacity, pout showed the lowest antioxidant capacity, vase pyramid intermediate level, whereas the capsaicin content followed the same trend. Extracts from all pepper varieties studied presented vasorelaxant properties in independent and dependent endothelial pathways.