The dichloromethane extract of the fruit
exhibited the greatest free radical scavenging activity, followed
by the crude ethanolic extract of seeds and the butanol extract
of the fruit in a dose-dependent manner (Table 2 and Fig. 1). The
dichloromethane extract of the seeds presented the lowest antioxidant
capacity among samples (Table 2). The greatest antioxidant
activity of the standards was observed for ascorbic acid, followed
by quercetin, and capsaicin.