Table 1.
DPPH and ABTS·+ assays of radical scavenging activity of pepper leaves and pepper fruits.
| Samples | DPPH radical scavenging activity (%) | |||
| EC 50 (µg/mL) | 100 µg/mL | 200 µg/mL | 500 µg/mL | |
| Pepper leaf | 159.1 ± 8.4 | 42.8 ± 0.5 | 61.4 ± 2.1 | 90.1 ± 1.0 |
| Pepper fruit | 653.4 ± 30.4 | 26.6 ± 2.0 | 32.1 ± 1.4 | 42.7 ± 0.7 |
| Luteolin | 2.1 ± 0.1 | - | - | - |
| Ascorbic acid | 6.4 ± 0.9 | - | - | - |
| Samples | ABTS·+ radical scavenging activity (%) | |||
| E C50 (µg/mL) | 100 µg/mL | 200 µg/mL | 500 µg/mL | |
| Pepper leaf | 157.6 ± 14.6 | 45.6 ± 2.0 | 71.7 ± 2.8 | 92.1 ± 4.1 |
| Pepper fruit | 357.1 ± 21.7 | 25.9 ± 1.4 | 37.7 ± 1.1 | 59.5 ± 8.1 |
| Luteolin | 3.3 ± 0.2 | - | - | - |
| Ascorbic acid | 23.7 ± 0.1 | - | - | - |