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Journal of Biomedicine and Biotechnology
Volume 2012, Article ID 524019, 10 pages
Research Article

Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuum L.)

1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Carpio s/n, 11340 Mexico City, DF, Mexico
2Departamento de Farmacia, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón Esquina Paseo Tollocan, 50120 Toluca, MEX, Mexico
3Departamento de Farmacia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Avenida Wilfrido Massieu s/n, Esquina Manuel L. Stampa, 07738 Mexico City, DF, Mexico
4División Coordinación de Operación de Redes de Investigación, Edificio Secretaría Académica, Instituto Politécnico Nacional, Avenida Miguel Othón de Mendizábal s/n, 07738 Mexico City, DF, Mexico

Received 6 July 2012; Accepted 21 August 2012

Academic Editor: Anton M. Jetten

Copyright © 2012 Marcela Hernández-Ortega et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406±4μg/g, pasilla 2933±1μg/g, and ancho 1437±6μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophylls in the pigment extract from pasilla and ancho peppers. Guajillo pepper carotenoid extracts exhibited good antioxidant activity and had the best scavenging capacity for the DPPH+ cation (24.2%). They also exhibited significant peripheral analgesic activity at 5, 20, and 80 mg/kg and induced central analgesia at 80 mg/kg. The results suggest that the carotenoids in dried guajillo peppers have significant analgesic and anti-inflammatory benefits and could be useful for pain and inflammation relief.