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Antioxidant and anti-obesity properties of local chilies varieties in Malaysia

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Abstract

Obesity is a serious health concern as it may initiate common chronic diseases. Chili pepper is an important spice that brings spiciness and commonly used in cuisines. However, the antioxidant and anti-obesity properties of chili varieties in Malaysia has not yet been fully investigated. Therefore, this study aimed to determine the antioxidant (content and activity) and anti-obesity properties of five different varieties of local chili peppers. The antioxidant activities of the extracts were determined through ferric-reducing antioxidant power (FRAP) and 2, 2′azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid (ABTS) assays. Cell cytotoxicity of the selected chili extracts was determined in 3T3-L1 pre adipocytes using cell viability assay (MTT) assay. Whereas the ability to inhibit oil accumulation in fully differentiated 3T3-L1 adipocytes of the selected chili pepper extracts was assayed using Oil Red O staining. The results showed that Kulai 568 pulp extract had the highest level of total phenolic content (TPC) (47.88 ± 0.220 mg GAE/g), whereas Centil pulp extract had the highest level of total flavonoid content (TFC) (26.60 ± 0.52 mg QE/g). In term of antioxidant activities, Bara pulp extract had the highest value in FRAP (3.058 ± 0.002 mM Fe2+/mg extract) and ABTS (IC50 = 12.411 ± 0.025). High performance liquid chromatography (HPLC) analysis, Bara pulp extract has the highest level of capsaicin (72.271 ± 0.957 µg/ml). In terms of inhibition of oil accumulation Centil seed extract presented the best result (69.09–92.20%), while Bara pulp extract inhibited the most pancreatic lipase activity (IC50 = 4.84 ± 0.57 µg/ml). Thus, it is suggested that Centil seed and Bara pulp extracts can be a potent antioxidant and anti-obesity agents.

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Abbreviations

BHT:

Butylated hydroxytoluene

BHA:

Butylated hydroxyanisole

HPLC:

High performance liquid chromatography

TPC:

Total phenolic content

TFC:

Total flavonoids content

EDTA:

Ethylenediaminetetraacetic acid

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Acknowledgements

This work was supported by University Putra Malaysia (UPM) Research Grant no. 9512500 to Associate Professor Azirna Azlan, Department of Nutrition and Dietetics.

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Authors and Affiliations

  1. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Chan Suk Huei, Azrina Azlan, Amin Ismail, Nurul Husna Shafie & Sharmin Sultana

  2. Research Centre of Excellence for Nutrition and Non-Communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM Serdang, 43400, Serdang, Selangor, Malaysia

    Azrina Azlan & Amin Ismail

  3. Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, 43400, Serdang, Selangor, Malaysia

    Azrina Azlan & Amin Ismail

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  1. Chan Suk Huei
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Correspondence to Azrina Azlan.

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Huei, C.S., Azlan, A., Ismail, A. et al. Antioxidant and anti-obesity properties of local chilies varieties in Malaysia. J Food Sci Technol 57, 3677–3687 (2020). https://doi.org/10.1007/s13197-020-04400-x

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  • DOI: https://doi.org/10.1007/s13197-020-04400-x

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