original articleIssue 20 (4) 2021 pp. 465-472
Veronika Valková1,2, Hana Ďúranová1, Eva Ivanišová3, Lucia Galovičová2, Lucia Godočíková4, Petra Borotová1, Simona Kunová5, Katarína Miklášová6, Ľubomír Lopašovský5, Erika Mňahončáková7, Miroslava Kačániová2,8
2Department of Fruit Sciences, Viticulture and Enology, Slovak University of Agriculture in Nitra, Slovakia
3Department of Technology and Quality of Plant Products, Slovak University of Agriculture in Nitra, Slovakia
4Independent researcher
5Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Slovakia
6Department of Green‘s Biotechnics, Slovak University of Agriculture in Nitra, Slovakia
7Botanic Garden, Slovak University of Agriculture in Nitra, Slovakia
8Department of Bioenergy, Food Technology and Microbiology, University of Rzeszów, Poland
Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers
Background. The aim of the current study was to assess the antimicrobial and antioxidant potential of ethanol extracts obtained from the fruit of five species of fresh chili pepper, Capsicum (C.) baccatum L. (Aji Amarillo), C. chinense (Fidalgo Roxa), C. annuum (Cherry Chocolate), C. pubescens (Rocoto Orange) and C. frutescens (Peruvian Purple).
Materials and methods. To obtain the ethanol extracts, accelerated solvent extraction (ASE) was applied. DPPH assay was used to determine the antioxidant activity of the extract samples. The disc diffusion method was used to measure antimicrobial activity against nine investigated microorganism species.
Results. The tested extract samples exhibited DPPH radical scavenging activities ranging from 0.24 ±0.01 (Peruvian Purple) to 0.72 ±0.02 (Aji Amarillo) mg TEAC∙g–1 dw. The differences between all the varieties were statistically significant (P < 0.05; except for the Cherry Chocolate and Rocoto Orange), and the potential of antioxidant capacity increased in the following manner: Peruvian Purple < Fidalgo Roxa < Rocoto Orange < Cherry Chocolate < Aji Amarillo. The results from the antimicrobial evaluation showed that the Capsicum extracts had no uniform inhibition activity against tested gram-negative, gram-positive bacteria, and yeast. Specifically, Aji Amarillo fruit extract revealed the strongest antimicrobial activity against S. pneumoniae (6.33 ±0.58 mm), followed by Cherry Chocolate against S. pneumoniae (5.33 ±0.58 mm), Rocoto Orange against S. enterica (5.27 ±0.58 mm), Fidalgo Roxa against C. albicans (4.67 ±0.58 mm), and Peruvian Purple against S. pneumoniae (4.57 ±0.58 mm).
Conclusion. Considering these results, Capsicum spp. can be used as a source of novel antioxidant and antimicrobial compounds.
Keywords: fresh chili, extraction, DPPH assay, antimicrobial testing
https://www.food.actapol.net/volume20/issue4/8_4_2021.pdf
https://doi.org/10.17306/J.AFS.2021.0977
MLA | Valková, Veronika, et al. "Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers." Acta Sci.Pol. Technol. Aliment. 20.4 (2021): 465-472. https://doi.org/10.17306/J.AFS.2021.0977 |
APA | Valková V., Ďúranová H., Ivanišová E., Galovičová L., Godočíková L., Borotová P., Kunová S., Miklášová K., Lopašovský L., Mňahončáková E., Kačániová M. (2021). Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers. Acta Sci.Pol. Technol. Aliment. 20 (4), 465-472 https://doi.org/10.17306/J.AFS.2021.0977 |
ISO 690 | VALKOVá, Veronika, et al. Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers. Acta Sci.Pol. Technol. Aliment., 2021, 20.4: 465-472. https://doi.org/10.17306/J.AFS.2021.0977 |