Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum)

Abstract

Capsorubin and related compounds, capsanthin, capsanthin 3,6-epoxide and cycloviolaxanthin isolated from paprika (Capsicum annuum) inhibited the oxidation of methyl linolate in solution initiated by 2,2′-azobis(2,4-dimethyl vareronitrile) (AMVN). The antioxidative activities decreased in the order of capsorubin> capsanthin 3,6-epoxide> capsanthin> cycloviolaxanthin >/3-carotene. © 2001, Japan Oil Chemists’ Society. All rights reserved.