Anti-inflammatory Activity and GC-MS Investigation of an Extract of Capsicum chinense (Var. Nsukka Yellow Pepper) Fruit

The edible and non-edible parts of Capsicum chinense (var. Nsukka yellow pepper) fruit are known for their higher functional compounds content such as polyphenolic which modulate the homeostasis of vital cellular processes such as inflammation.  The study evaluated the in vivo anti-inflammatory effect and identified important phytochemical content of the extract of Capsicum chinense fruit. The powdered sample was cold-macerated in methanol-dichloromethane (1:1). The acute toxicity of the extract was tested using Lorke's method. The GC-MS technique was employed in the phytochemical analysis. The anti-inflammatory activity adopted the egg white albumin-evoked paw and xylene-provoked ear oedema models. The cold-maceration yielded 16%w/w of the dried sample of extract. The acute toxicity test showed that the extract was non-toxic up to 2900 mg/kg in mice with LD50 of 3807 mg/kg. The GC-MS analysis identified 23 compounds with 1,2-cyclopentanedione, n-hexadecanoic acid, capsaicin and dihydrocapsaicin in significant concentration with peak areas of 0.25, 0.36, 7.76 and 5.26% respectively. The inhibition of egg albumin-evoked inflammation by 200 mg/kg of extract peaked at 4 h and maintained a plateau between 4-5 h while the 50 and 100 mg/kg doses peaked at 3 h with a non-uniform decline in the pattern of inhibition of inflammation. There was no significant difference (p > 0.05) between the inhibitory effects of the extract (200 mg/kg) and indomethacin (82.5 vs 87.5 %) in the xylene-induced inflammation. The n-hexadecanoic acid, capsaicin and dihydrocapsaicin were detected in significant concentration in the extract and could account for the anti-inflammatory effect of C. chinenese.