Extraction and antimicrobial evaluation of capsaicinóides from three peppers varieties of genus Capsicum

Q4 Agricultural and Biological Sciences

Boletim Centro de Pesquisa de Processamento de Alimentos Pub Date : 2017-06-09 DOI:10.5380/CEP.V34I2.53183

V. Q. Santos, K. Nunes, C. H. G. Cruz

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Abstract

Capsicum sp. peppers besides to conferring a distinct flavor in foods have bioactive potential such as antimicrobial capacity against some deteriorating and pathogenic microorganisms, which is interesting to point view hygienic-sanitary. In this work, antimicrobial potential of caipsaicinoids obtained of Capsicum frutescens (malagueta), C. baccatum L. var. praetermissum (cumari) and C. baccatum (dedo-de-moca) against different microorganisms were carried out. Peppers were crushed and added in absolute ethanol, producing raw extract (hydroalcoholic extract), which was fractionated with three organic solvents of different polarities (ethyl acetate, chloroform and hexane). Antimicrobial activity of pepper extracts was determined by disk diffusion method. Gram negative bacteria ( Escherichia coli and Salmonella enterica Thyphimurium) and filamentous fungi were the most sensitive microorganisms to pepper extracts tested. Gram-positive bacteria were resistant to all extracts evaluated. Chloroform and ethyl acetate pepper extracts were the most efficient against all microorganisms. Among the three peppers varieties tested, Capsicum frutescens pepper showed greater antimicrobial potential, followed by C. baccatum L. var. praetermissum and C. baccatum L

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辣椒属3个辣椒品种capsaicinóides的提取及抗菌评价

辣椒除了在食品中赋予独特的风味外，还具有生物活性潜力，如对一些变质和致病微生物的抗菌能力，这是卫生学上的一个有趣的观点。研究了辣椒(malagueta)、辣椒(cumari)和辣椒(dedo-de-moca)中辣椒素类化合物对不同微生物的抑菌潜力。辣椒被碾碎，加入无水乙醇中，得到原始提取物(水酒精提取物)，用三种不同极性的有机溶剂(乙酸乙酯、氯仿和己烷)进行分馏。采用圆盘扩散法测定辣椒提取物的抑菌活性。革兰氏阴性菌(大肠杆菌和胸腺菌)和丝状真菌对辣椒提取物最敏感。革兰氏阳性菌对所有提取物均有耐药性。氯仿和乙酸乙酯辣椒提取物对所有微生物的抑菌效果最好。在3个辣椒品种中，果椒表现出较强的抑菌潜力，其次是青椒和青椒

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Boletim Centro de Pesquisa de Processamento de Alimentos Agricultural and Biological Sciences-Animal Science and Zoology

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期刊介绍： The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).