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Abstract
In the current study, two cultivars of pepper fruits (sweet fruits of Capsicum annuum and hot chilli fruits of Capsicum frutescens) at two maturity stages (green and red) were used to determine the antioxidant, antibacterial and anticancer activities of their ethanolic and aqueous extracts in both fresh and heat-treated forms (dried and boiled). Proximate analyses of the tested samples were determined, and the resulted data showed that ash, crude protein, crude fat and total carbohydrate increased after drying treatment but they were declined as a result of boiling treatment except crude fat and total carbohydrate. Total phenolic content, total flavonoid and antioxidant activities were also evaluated in fresh pepper. These parameters increased under the effect of both heat processes and the ethanolic extracts had high contents compared to aqueous extracts. Twenty six phenolic and aromatic compounds, twelve flavonoid compounds and eleven organic acids were detected by using of HPLC fractionation. Vitamin C, Ý-carotene, vitamin E and capsaicin were also estimated by HPLC and the obtained data showed that all of those components were lowered by both heat treatments. The antibacterial activity of all extracts (ethanolic and aqueous) and capsaicin standard was also tested against both Gram-positive and Gram-negative pathogenic bacteria. Only, ethanolic extracts partially inhibited all of the tested organisms except, Bacillus cereus which was completely inhibited by both ethanolic and aqueous extracts. Finally, the potential anticancer activity of aqueous extracts of dried pepper samples and capsaicin was tested against prostate (PC-3) and breast (MCF-7) carcinoma cell lines in-vitro. The results showed that sweet peppers had a higher anticancer activity against PC- 3, in contrast, hot peppers had a higher cytotoxicity against MCF-7