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>β-carotene.