Chemical composition, antioxidant and antimicrobial activities of Capsicum annuum var. annuum concentrated extract obtained by reverse osmosis
1 Houphouët-Boigny National Polytechnic Institute (INP-HB), Laboratory of Industrial Processes, Synthesis and New Energies (LAPISEN) - Chemistry Unit for Water and Natural Substances (UCESNA) / Polyphenol Group, BP 1313 Yamoussoukro, Côte d'Ivoire.
2 Laboratory of Biocatalysis and Bioprocesses, Training and Research Unit in Food Sciences and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
3 Laboratory of Food Biochemistry and Tropical Products Technology, Nangui Abrogoua University, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2018, 05(02), 116–125.
Article DOI: 10.30574/gscbps.2018.5.2.0123
Publication history:
Received on 25 October 2018; revised on 14 November 2018; accepted on 19 Novmber 2018
Abstract:
The purpose of this study was to assess Chemical composition, total flavonoid and carotenoid contents with antioxidant and antimicrobial activities in crude and concentrated extracts of pepper fruit (Capsicum annuum var an.). The concentrated extract was obtained by reverse osmosis process. Radical scavenging potential was also determined using in vitro assay: 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The GC-MS analysis of concentrated extracts of C. annuum revealed the presence of major constituents such as lactic acid, valeric acid, 5-methoxy, butanedioic acid, phenylalanine, hexadecanoic acid, ethyl ester, 6-methoxy-hexane-2-ol, butane, 2,3diol, pentanoicacid,4-oxo-, 3-methyl-2-hydroxyl butanoic acid, benzeneacetic acid, 4-hydroxyl, 1,2-benzenedicarboxylic acid ester, 2,5-furandicarboxylic acid, 7-hydroxyl7-methyloctanoïc acid. Furthermore, the results indicated that the total flavonoid (3.7± 0.1g/L Eq Quercetin) and total carotenoid (54.33± 1.1 mg/100 mL of fresh extract) contents and the antioxidant activities ((83.44 ± 0.98%) in concentrated extract of C. annuum fruit were significantly (p≤0.05) higher than those recorded in crude extract. They also showed that the MIC values ranged from 10 to 20 μg/mL. This confirmed the existence of significant activity against the bacterial strains tested. Our results revealed that Gram positive and negative microorganisms were affected by the tested concentrated extract. Moreover, this study indicated that the concentrate of the Capsicum annuum fruit effectively shows the best ability to scavenge the free radicals. This concentrated extract also presents some antimicrobial activity against six microorganisms.
Keywords:
C annuum; Concentrated extract; Reverse Osmosis; GC-MS; Antioxidant; Antimicrobial activity
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Copyright © 2018 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
