Pro- or antioxygenic activity of tejpat (Cinnamomum tamala) and red chilli(Capsicum annum) in sunflower oil

The pro- or antioxygenic activity of tejpat and red chilli, their fractions extracted using various solvents, and of chlorophyll, capsaicin and dihydr ocapsaicin were determined in refined sunflower oil at 37 degrees C. Tejpat and its fractions containing chlorophyll showed pro-oxygenic activity and the catalytic action increased with increase in concentration of chlorophyl l in the fractions. On the other hand, fractions which did not contain chlo rophyll, such as the aqueous extract, and chlorophyll-free spice or fractio ns freed of chlorophyll by column chromatography were devoid of pro-oxygeni c activity. The ground red chilli and its 80:20 (v/v) ethanol/water fractio n exhibited strong antioxygenic activity. On the other hand, the petroleum ether fraction showed marginal antioxygenic activity, whereas the water-sol uble fraction was practically devoid of;my activity in refined sunflower oi l. The pungent constituents of red chilli, capsaicin and dihydrocapsaicin a lso exhibited considerable antioxygenic activity. (C) 1999 Society of Chemi cal Industry.