Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum)

Takashi MAOKA; Yukiko GOTO; Kaori ISOBE; Yasuhiro FUJIWARA; Keiji HASHIMOTO; Kooichi MOCHIDA

doi:10.5650/jos.50.663

NOTES

Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum)

Takashi MAOKA, Yukiko GOTO, Kaori ISOBE, Yasuhiro FUJIWARA, Keiji HASHIMOTO, Kooichi MOCHIDA

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Keywords: Capsicum annuum, carotenoid, antioxidative activity, capsorubin, capsanthin, capsanthin 3,6-epoxide, cycloviolaxanthin

JOURNAL FREE ACCESS

2001 Volume 50 Issue 8 Pages 663-665

DOI https://doi.org/10.5650/jos.50.663

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Abstract

Capsorubin and related compounds, capsanthin, capsanthin 3,6-epoxide and cycloviolaxanthin isolated from paprika (Capsicum annuum) inhibited the oxidation of methyl linolate in solution initiated by 2,2'-azobis(2,4-dimethyl vareronitrile) (AMVN). The antioxidative activities decreased in the order of capsorubin>capsanthin 3,6-epoxide>capsanthin>cycloviolaxanthin>β-carotene.

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