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.