PAPER TITLE :EFFECT OF RIPENING ON CHOLINERGIC ENZYMES AND ANTIOXIDANT POTENTIALS OF PEPPER FRUIT (DENNETTIA TRIPETALA)

FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 15 NUMBER 2 2019

Paper Details

  • Author(s) : Adedayo, B.C.
  • Abstract:

This study was designed to determine the effect of ripening of pepper fruit on some key enzymes linked with neurodegenerative diseases and their antioxidant potentials. Fresh matured ripe and unripe pepper fruits were collected. The effects of ripening on key enzymes [monoamine oxidase (MAO), acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)] linked with neurodegenerative diseases, their phytochemicals (total phenol and total flavonoid) contents and antioxidant [Ferric reducing antioxidant properties (FRAP), Fe2+ chelating ability, and 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability] of the pepper fruit extracts were assessed. The results revealed that there is no significant difference in monoamine oxidase and butyrylcholinesterase inhibition of both ripe and unripe pepper fruit extracts, whereas there is a significant difference in acetylcholinesterase inhibition of ripe and unripe pepper fruit extracts. The total phenol (20.45 mg/g) contents of ripe pepper fruit was significantly higher (P < 0.05) than that of unripe pepper fruit (16.75 mg/g), while there was no significant difference in the total flavonoid content. Also, unripe pepper fruit extracts had higher antioxidant activities, as observed from the results of DPPH*, and Fe2+ chelating ability. The inhibition of cholinesterase and monoamine oxidase, as well as antioxidant properties of the ripe and unripe pepper fruit could make them good dietary means for the management of neurodegenerative disorders. However, there was not much difference between the enzymes (monoamine and cholinesterases) inhibition and antioxidant potentials of ripe and unripe pepper fruits

. Keywords: Ripening, Pepper fruit, Dennettia tripetala, neurodegenerative, antioxidant