The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 7, 2005, Pages 491-499

  Gülçin, Ilhami ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Black pepper; Piper nigrum; Radical scavenging activity; Seeds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLCRESOL; GALLIC ACID; HYDROGEN PEROXIDE; IRON CHELATING AGENT; LINOLEIC ACID; PHENOL DERIVATIVE; PIPER NIGRUM EXTRACT; PLANT EXTRACT; SCAVENGER; SUPEROXIDE; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACK PEPPER; CONCENTRATION (PARAMETERS); CONCENTRATION RESPONSE; CONTROLLED STUDY; EMULSION; INHIBITION KINETICS; LIPID PEROXIDATION; NONHUMAN; PLANT SEED; QUANTITATIVE ANALYSIS; SOLVENT EXTRACTION; WATER CONTENT;

ANTIOXIDANTS; BLACK PEPPER; CHELATING AGENTS; ETHANOL; FREE RADICAL SCAVENGERS; LIPID PEROXIDATION; OXIDATION-REDUCTION; PLANT EXTRACTS; SEEDS; WATER;

PIPER NIGRUM;

EID: 33644620070     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500450248     Document Type: Article

References (36)

1. BaytopT.1999. Therapy with medicinal plants in Turkey (Past and Present). No. 3255.2nd ed.Istanbul: Publications of the Istanbul University. pp 243-244.
2. Büyükokuroǧlu, ME and Gülçin, I and Oktay, M and Küfrevioǧlu, ÖI. 2001 In vitro antioxidant properties of dantrolene sodium Pharmacol Res, 44, pp. 491 - 495.
3. Deans, SG. (2001) Black pepper, Piper nigrum. Medicinal and aromatic plants-Industrial profiles Phytochem, 58, pp. 827 - 829.
4. Dinis, TCP and Madeira, VMC and Almeida, LM. (1994) Action of phenolic derivates (acetoaminophen, salycilate, and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers Arch Biochem Biophys, 315, pp. 161 - 169.
5. Duh, PD and Tu, YY and Yen, GC. (1999) Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat) Lebnes-Wissen u-Technol, 32, pp. 269 - 277.
6. El Hamss, R and Idaomar, M and Alonso-Moraga, A and Munoz Serrano, A. (2003) Antimutagenic properties of bell and black peppers Food Chem Toxicol, 41, pp. 41 - 47.
7. El-Mofty, MM and Soliman, AA and Abdel Gawad, AF and Sakr, SA and Shwaireb, MH. (1988) Carcinogenecity testing of black pepper (Piper nigrum) using the Egyptian toad (Bufo regularis) as a quick biological test animal Oncology, 45, pp. 247 - 252.
8. Gülçin I. 2005a. Antioxidant and antiradical activities of l-Carnitin. Life Sci (In Press).
9. Gülçin, I. 2005b. Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). Toxicology (In Press).
10. Gülçin, I and Berashvili, D and Gepdiremen, A. (2005) Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne J Ethnopharmacol, 101, pp. 287 - 293.
11. Gülçin, I and Beydemir, Ş and Şat, IG and Küfrevioǧlu, ÖI. (2005c) Evaluation of antioxidant activity of cornelian cherry (Cornus mas L.) Acta Aliment, 34, pp. 193 - 202.
12. Gülçin, I and Oktay, M and Küfrevioǧlu, ÖI and Aslan, A. (2002b) Determination of antioxidant activity of lichen Cetraria islandica (L) Ach J Ethnopharmacol, 79, pp. 325 - 329.
13. Gülçin, I and Küfrevioǧlu, ÖI and Oktay, M and Büyükokuroǧlu, ME. (2004b) Antioxidant, antimicrobial, antiulcer and analgesic activities of nettle (Urtica dioica L.) J Ethnopharmacol, 90, pp. 205 - 215.
14. Gülçin, I and Büyükokuroǧlu, ME and Oktay, M and Küfrevioǧlu, ÖI. (2003b) Antioxidant and analgesic activities of turpentine of Pinus nigra Arn. subsp. pallsiana (Lamb.) Holmboe J Ethnopharmacol, 86, pp. 51 - 58.
15. Gülçin, I and Büyükokuroǧlu, ME and Küfrevioǧlu, ÖI. (2003) Metal chelating and hydrogen peroxide scavenging effects of melatonin J Pineal Res, 34, pp. 278 - 281.
16. Gülçin, I and Oktay, M and Kireçci, E and Küfrevioǧlu, ÖI. (2003a) Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts Food Chem, 83, pp. 371 - 382.
17. Gülçin, I and Beydemir, Ş and Şat, IG and Elmastaş, M and Küfrevioǧlu, ÖI. (2004a) Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.) Food Chem, 87, pp. 393 - 400.
18. Gülçin I and Şat, IG and Beydemir, Ş and Küfrevioǧlu, ÖI. (2004c) Evaluation of the in vitro antioxidant properties of extracts of broccoli (Brassica oleracea L.) Ital J Food Sci, 16, pp. 17 - 30.
19. Halliwell, B. (1991) Reactive oxygen species in living systems: Source, biochemistry, and role in human disease Am J Med, 91, pp. 14 - 22.
20. Hudson, BJF.(1990) Food antioxidants. London/New York: Elsevier Applied Science.
21. Liu, F and Ooi, VEC and Chang, ST. (1997) Free radical scavenging activity of mushroom polysaccharide extracts Life Sci, 60, pp. 763 - 771.
22. Madsen, HL and Bertelsen, G. (1995) Spices as antioxidants Trends Food Sci Tech, 6, pp. 271 - 277.
23. Mitsuda, H and Yuasumoto, K and Iwami, K. (1996) Antioxidation action of indole compounds during the autoxidation of linoleic acid Eiyo to Shokuryo, 19, pp. 210 - 214.
24. Nakatami, N.(1997) Antioxidants from spices and herbs. Natural antioxidants: Chemistry, health effects, and applications. (pp. 64 - 75). Champaign Illinois: AOAC Press.
25. Oktay, M and Gülçin, I and Küfrevioǧlu, ÖI. (2003) Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts Lebens-Wissenm-Technol, 36, pp. 263 - 271.
26. Oyaizu, M. (1986) Studies on product of browning reaction prepared from glucose amine Jpn J Nut, 44, pp. 307 - 315.
27. Parr, A and Bolwell, GP. (2000) Phenols in the plant and in man: The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile J Sci Food Agric, 80, pp. 985 - 1012.
28. Ramarathnam, N and Osawa, T and Ochi, H and Kawakishi, S. (1995) The contribution of plant food antioxidants to human health Trends Food Sci Tech, 61, pp. 75 - 82.
29. Ruch, RJ and Cheng, SJ and Klaunig, JE. (1989) Prevention of cytotoxicity and inhibition of intracellular communication by antioxidant catechins isolated from Chinese green tea Carcinogenesis, 10, pp. 1003 - 1008.
30. Shahidi, F and Wanasundara, PKJPD. (1992) Phenolic antioxidants Crit Rev Food Sci, 32, pp. 67 - 103.
31. Shimada, K and Fujikawa, K and Yahara, K and Nakamura, T. (1992) Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion J Agric Food Chem, 40, pp. 945 - 948.
32. Slinkard, K and Singleton, VL. (1977) Total phenol analyses: Automation and comparison with manual methods Am J Enol Viticult, 28, pp. 49 - 55.
33. Tanaka, M and Kuie, CW and Nagashima, Y and Taguchi, T. (1988) Applications of antioxidative of Maillard reaction products from histidine and glucose to sardine products Nippon Suisan Gakk, 54, pp. 1409 - 1414.
34. Velioglu, YS and Mazza, G and Gao, L and Oomah, BD. (1998) Antioxidant activity and total phenolics in selected fruits, vegetables and grain products J Agric Food Chem, 46, pp. 4113 - 4117.
35. Ye, XY and Wang, HX and Liu, F and Ng, TB. (2000) Ribonuclease, cell-free translation-inhibitory and superoxide radical scavenging activities of the iron-binding protein lactoferrin from bovine mill Int J Biochem Cell B, 32, pp. 235 - 241.
36. Yen, GC and Duh, PD and Tsai, CL. (1993) Relationship between antioxidant activity and maturity of peanut hulls J Agric Food Chem, 48(41), pp. 67 - 70.