Boosting Biological Properties of Red Chili Pepper Phenolics Using Different Varieties Mixture of Algerian Local Cultivars

Authors

  • Nour El Houda Bekkar Biology Department, Faculty of Natural and Life Sciences, Mustapha Stambouli University, 29000 Mascara, Algeria; Laboratory of Bioconversion, Microbiological Engineering and Health Safety, 29000, Mascara Algeria
  • Foufa Bouabsa Laboratory of Bioconversion, Microbiological Engineering and Health Safety, 29000, Mascara Algeria; Biology Department, Faculty of Natural and Life Sciences, Abdelhamid Ibn Badis University, 27000 Mostaganem, Algeria
  • Walid Hassene Hamri Biology Department, Faculty of Natural and Life Sciences, Mustapha Stambouli University, 29000 Mascara, Algeria
  • Boumediene Meddah Biology Department, Faculty of Natural and Life Sciences, Mustapha Stambouli University, 29000 Mascara, Algeria; Laboratory of Bioconversion, Microbiological Engineering and Health Safety, 29000, Mascara Algeria
  • Fara Gaidi Biology Department, Faculty of Natural and Life Sciences, Mustapha Stambouli University, 29000 Mascara, Algeria
  • Bouchra Gaidi Biology Department, Faculty of Natural and Life Sciences, Mustapha Stambouli University, 29000 Mascara, Algeria
  • Ilyas Yildiz Plant Research Laboratories, Chemistry Department, Faculty of Arts and Sciences, Gaziosmanpasa University, 60240 Tokat, Türkiye
  • Erenler Ramazan Plant Research Laboratories, Chemistry Department, Faculty of Arts and Sciences, Gaziosmanpasa University, 60240 Tokat, Türkiye

DOI:

https://doi.org/10.37134/jsml.vol14.3.3.2026

Keywords:

Capsicum annuum , Aqueous extracts, Methanolic extracts, LC-MS, Anti-inflammatory, Antioxidant

Abstract

This study aimed to identify bioactive compounds contained in methanolic extract (MERCPM) and aqueous extracts prepared by infusion (AEIRCPM) and decoction (AEDRCPM) of four Capsicum annuum varieties: C. annuum var. Jalapeno, C. annuum var. Baklouti, C. annuum var. Black Prince and C. annuum var. Black Cobra and to evaluate their antioxidant and anti-inflammatory activities. Liquid chromatography coupled to mass spectrometry (LC-MS) analysis was employed to quantify and identify phenolic compounds in red chili pepper extracts. Antioxidant activity was assessed using the DPPH free radical scavenging method and ferric reducing antioxidant power, while the anti-inflammatory effect was evaluated using the inhibition of albumin bovine denaturation method. Three major compounds were identified in MERCPM: catechin, capsaicin, and dihydrocapsaicin. While capsaicin, syringic acid, and dihydrocapsaicin were the major phenolics in AEIRCPM, and vanillic acid followed by capsaicin, syringic acid, trans-ferulic acid, and dihydrocapsaicin in AEDRCPM, which highlighted the potential of red chili pepper extracts as source of bioactive substances. All extracts demonstrated significant antioxidant effect, with DPPH free radicals’ inhibition efficiency exceeding 50% using AEDRCPM, achieving an IC50 of 2.09 mg/mL and IC100 of 3.84 mg/mL. Anti-inflammatory testing revealed strong and significant effects noted for all chili extracts exceeding 80% at 15 mg/mL. The findings underscore the potential of the fourth varieties mixture of red chili pepper as natural remedies warranting further investigation into its pharmacological and therapeutic applications in preventing diseases related to oxidative stress and inflammation.

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Published

2026-07-02

How to Cite

Bekkar, N. E. H., Bouabsa, F., Hamri, W. H., Meddah, B., Gaidi, F., Gaidi, B., Yildiz, I., & Ramazan, E. (2026). Boosting Biological Properties of Red Chili Pepper Phenolics Using Different Varieties Mixture of Algerian Local Cultivars. Journal of Science and Mathematics Letters, 14(3), 396-407. https://doi.org/10.37134/jsml.vol14.3.3.2026

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