Inhibitory effect of chili pepper extracts on xanthine oxidase activity
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Abstract
Xanthine oxidase enzyme plays a significant role in the change of purine base derivatives into uric acid. An excessive amount of uric acid leads to the formation of monosodium urate crystals in and around the joints of the human body, resulting in joint inflammation. The objective of this study was to investigate the potential of extracts from the five different chili peppers to inhibit the activity of xanthine oxidase enzyme. Five chili peppers (Prik Khee Noo Suan, Prik Khee Noo, Prik Som, Prik Chee Fah and Prik Wan) were extracted with absolute ethanol and acetonitrile. The extracts were evaluated for their potential to inhibit xanthine oxidase activity comparing them with standard capsaicin and allopurinol. The results of the experiment showed that the extract yield from five chili peppers ranged from 5.49-17.75 and 1.55-7.62 %w/w when using absolute ethanol and acetonitrile as the solvent, respectively. The results of the study on the inhibitory effect of chili extract on xanthine oxidase activity revealed that the acetonitrile extract was more effective in inhibiting the enzyme compared to the ethanolic extract. The extract from five chili peppers displayed xanthine oxidase inhibitory activity, with IC50 values ranging from 5.36-34.86 and 28.76-87.63 µg/ml. when using acetonitrile and ethanol as the solvent, respectively. Additionally, the acetonitrile extract of Prik Khee Noo and Prik Khee Noo Suan did not significantly inhibit of xanthine oxidase activity compared to the standard capsaicin (4.02±0.14 µg/ml) and allopurinol (3.13±0.11 µg/ml). This study provides new insights into the potential use of chili pepper extracts, especially Prik Khee Noo and Prik Khee Noo Suan as a source of xanthine oxidase inhibitors.
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References
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