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The FTIR Technique Analyzed, Antioxidant [Hypochlorous Acid Scavenging and Hydroxyl Radical Scavenging] Activity of Black pepper (Capsicum annuum L.) Extract with Metabolite Identification

Published 2025-06-13 Issue Vol. 8 No. 06 (2025) Pages 4250-4258 Section Original Research
DOI 10.52845/CMRO/2025/8-6-4
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Abstract

Capsicum annuum L. or peppers are an important farm crop because the plant is both a vegetable and a spice. The peppers belong to the Solanaceae family. Raw peppers contain phenolic chemicals that are very effective antioxidants and which are involved in a number of defence mechanisms by plants, including vitamins A and C, acidic and neutral ones. Several species and varieties of the genus Capsicum owe their typically spicy smell to the presence of the capsaicinoids, capsaicin and dihydrocapsaicin. Peak (Wave number cm-ˡ), Functional group assignment, Type of Vibration, Bond, Area, Corr. Area and Intensity (667.37, alkyl halides, Stretch, C-Cl, 0.064, and 2.947), (873.75, Alkenes, Bending, =C–H, 0.161, and 2.864), (921.97, Alkenes, Bending, =C–H, 0.006v, and 2.459), (1026.13, alkyl halides, Stretch, C-F, 14.196, and 40.600), (1139.93, alkyl halides, Stretch, C-F, 0.381v, and 6.633), (1234.44, alkyl halides, Stretch, C-F, 0.015, and 2.346), (1317.38, alkyl halides, Stretch, C-F, 0.116, and 3.234), (1379.10, alkyl halides, Stretch, C-F, 0.026, and 3.677), (1415.75, Aromatic, Stretch, C=C, 0.223, and 4.948), (1519.91, Aromatic, Stretch, C=C, 0.065, and 2.191), (1598.99, Aromatic, Stretch, C=C, 0.085, and 3.642), (1740.72, Aldehyde, Stretch, C=O, 0.743 and 2.000), (2852.72, Alkane, Stretch, C-H, 0.244, and 2.649), (2922.16, Alkane, Stretch, C-H, 0.893, and 4.668), (3223.05, Amide, Stretch, N-H, 0.016, and 1.955), (3265.49, Amide, Stretch, N-H, 0.010, and 1.934). Hypochlorous Acid Scavenging Hydroxyl Radical Scavenging [Antioxidant activity] of pepper (Capsicum annuum L.) Crude (Methanolic extract, Ethanol fraction, Water fraction and Ascorbic acid (standard)) recorded (127.00 ± 5.69, 106.94 ± 5.10, 98.05 ± 4.71, and 215.08 ± 8.09 respectively) while recorded (167.05 ± 6.00, 180.93 ± 6.09, 200.45 ± 6.87, and 514.16 ± 18.01 respectively)

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Keywords

  • Hypochlorous Acid Scavenging
  • Hydroxyl Radical Scavenging
  • Capsicum annuum L
  • Metabolite
  • FTIR Technique
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How to Cite

Zahra K.M. Al-Khazali , Hamida. A. Maktoof . (2025). The FTIR Technique Analyzed, Antioxidant [Hypochlorous Acid Scavenging and Hydroxyl Radical Scavenging] Activity of Black pepper (Capsicum annuum L.) Extract with Metabolite Identification. Journal of Current Medical Research and Opinion , Vol. 8 No. 06 (2025) , 4250-4258 . https://doi.org/10.52845/CMRO/2025/8-6-4

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