Chemical composition, antioxidant and antimicrobial activities of Capsicum annuum var. annuum concentrated extract obtained by reverse osmosis

Ayamaé Casimir Oulaï; Kouakou Martin Djè; Krou Philippe Eba; Amissa Augustin Adima; Eugène Jean Parfait Kouadio

doi:10.30574/gscbps.2018.5.2.0123

Authors

Ayamaé Casimir Oulaï 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.
Kouakou Martin Djè 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.
Krou Philippe Eba Laboratory of Food Biochemistry and Tropical Products Technology, Nangui Abrogoua University, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.
Amissa Augustin Adima 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.
Eugène Jean Parfait Kouadio 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.

DOI:

https://doi.org/10.30574/gscbps.2018.5.2.0123

Keywords:

C annuum, Concentrated extract, Reverse Osmosis, GC-MS, Antioxidant, Antimicrobial activity

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.

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