Non-Specific Parameters Standardization and Antioxidant Activity of Red Paprika (Capsicum annuum L.) Fruit

Abstract

Red paprika (Capsicum annuum L.) contains various of carotenoids, β-carotene, polyphenols, and vitamine as an antioxidant. This research aims to determine non-specific parameters standardization of red paprika fruit methanolic extract and antioxidant activity of red paprika fruit ether fraction. Red paprika fruit was extracted by maceration using methanol. The crude extract  extract was further fractionated using ether. The red paprika fruit methanol extract was analyzed non-specific parameters such as water content, ash content, acid insoluble ash content and its organoleptic. The red paprika fruit ether fraction was analyzed an antioxidant activity by 2,2–diphenyl–1–picrylhydrazyl (DPPH) free radical scavenging assay. This method was based on measurement of absorbance from DPPH residue using a UV-Vis spectrophotometer at wavelength of 517 nm. The antioxidant activity was expressed as IC₅₀ value. The results of non-specific parameter standardization from red paprika methanolic extract included the water content, an ash content and an acid-insoluble ash content were obtained at 4.32 ± 0.58 % v/w, 26.73 ± 0.10 % w/w, and 11.91 ± 0.37 % w/w, respectively. An organoleptics of the red paprika methanolic extract were found viscous and red-brown color. The antioxidant activity of red paprika fruit ether fraction and β-carotene were 48.50 ± 2.19 and 40.22 ± 2.00 µg/mL, respectively. The antioxidant activity power of the red paprika (Capsicum annuum L.) fruit ether fraction was significantly more potent (IC₅₀ 16.53 ± 0.16 μg/mL) than β-carotene (IC₅₀ 20.32 ± 0.63 μg/mL).