Der Pharma Chemica
Journal for Medicinal Chemistry, Pharmaceutical Chemistry, Pharmaceutical Sciences and Computational Chemistry


Vitamin C (Ascorbic Acid) - The Powerful Antioxidant for Health Benefits from Daily Intake of Chilli Pepper and Tomato Fruits

Author(s): Phitchan Sricharoen, Nunticha Limchoowong, Saksit Chanthai

Total ascorbic acid contents in both chilli pepper and tomato fruits are reported. The extracts of hot chilli pepper samples were obtained with 3% (v/v) acetic acid and were subjected to separate on RP-HPLC. Dehydroascorbic acid (DHA) in the chilli samples was determined as difference in total ascorbic acid after DHA reduction with dithiothreitol. The contents of ascorbic acid and DHA in the chilli samples were ranged from 1.31-99.58 and 0.13-0.74 mg/100 g DW, respectively. While total contents of ascorbic acid in some tomato extracts determined by modified method of 2,6-dichlorophenolindophenol were 54.22 mg/100 g DW in average.

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