Study of Microwave Technique in Hot Pepper Seed by Different Solvents with an Assessing Antioxidant and Antibacterial Properties

Abstract

Chili pepper seed (CPS) is rich in nutrients and phytochemical particularly oil which could possess antimicrobial and antioxidant properties. CPS was extracted with water and ethanol and assessed for anti-oxidants activity through assessing total tannin, total phenol, total flavonoid and total anthocyanin and antimicrobial properties through assessing inhibition zone and minimum inhibitory concentration. Both yield extraction and total anthocyanin values of oil extracted with water were 38.4 and 40.075%, respectively, and are significantly (P < 0.01) higher than ethanolic extraction. On the other hand, total tannin, total phenol, and total flavonoid values were 0.0575, 1.80700, and 0.26350 μM, respectively, which were significantly (P < 0.01) higher with ethanol extraction. Ethanol had the greater free radical scavenging activity (IC 50 µg/ml) and more close standard butylated hydroxytoluene. Antimicrobial results indicated that water extracts were more effective against Staphylococcus aureus Pseudomonas aeruginosa, Enterococcus faecalis, Enterobacter aerogenes up to 24 mm inhibition zone, but it is dose dependent. CPS oil extracts could be used as source of antimicrobial and antioxidants compounds with the aid of microwave-assisted extraction. Ethanol has better yield and anthocyanin extraction and free radical, whereas water extraction has effective antimicrobial activity.

Keywords

• chili pepper seed oil;
• microwave-assisted-extraction;
• antioxidant;
• antibacterial activity;
• chili pepper