Abstract
In spite of the unstability of carotenoid pigments, the color of the red pepper, Capsicum annum, is preserved for a long time even in the dried state. This suggests the occurrence of some antioxygenic substances in Capsicum.
In order to determine the effective compounds, Capsicum was extracted with chloroformmethanol (2:1) and water and the antioxidant activity of each fraction was estimated by oven test method.
The antioxygenic substances were found in lipids fraction and the active substances were divided into two fractions by silicic acid column chromatography. By thin layer and gas liquid chromatographies, antioxygenic substances in Capsicum were identified as α-tocopherol and cap- saicins. Capsaicins were known as the pungent principles in Capsicum, but the antioxidant activity has not been reported.
It was also proved that both of these substances were effective to the preservation of the carotenoid pigments of Capsicum (capthanthin and capsorbin).
