Quantification, Antioxidant and Antimicrobial Activity of Phenolics Isolated from Different Extracts of Capsicum frutescens (Pimenta Malagueta)

Molecules

Keila A. Moreira¹  Rosângela E. A. Falcão²  Natália S. M. Ramos³  Tania M. S. Silva³  Girliane R. Silva³  Patrícia L. A. Nascimento⁴  José Erick Galindo Gomes⁴  Talita C. E. S. Nascimento⁴  Ana L. F. Porto⁴ 

[1] Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Av. Bom Pastor, s/n, 55292-270 Garanhuns, Pernambuco, Brazil;Department of Biological Sciences, University of Pernambuco, Rua Capitão Pedro Rodrigues, 105, 55290-000 Garanhuns, Pernambuco, Brazil;Department of Molecular Sciences, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n., 52171-900 Recife, Pernambuco, Brazil;Department of Morphology and Animal Physiology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n., 52171-900 Recife, Pernambuco, Brazil;

关键词: Capsicum frutescens;    antioxidant;    antimicrobial;    chrysoeriol;    capsaicin;    dihydrocapsaicin;   

DOI  :  10.3390/molecules19045434

来源: DOAJ

【 摘 要 】

This paper presents the quantification, antioxidant and antimicrobial activity of capsaicin, dihydrocapsaicin and the flavonoid chrysoeriol isolated from different extracts (hexane and acetonitrile extracts from whole fruit, peel and seed) of Capsicum frutescens (pimenta malagueta). The acetonitrile extract of the seeds, peel and whole fruits contained capsaicin as a major component, followed in abundance by dihydrocapsaicin and chrysoeriol. The antimicrobial activity of the isolated compounds against seven microorganisms showed chrysoeriol was the most active compound. In the antioxidant test, the acetonitrile extract from the whole fruit showed the highest activity. The antioxidant activity of pimenta malagueta may be correlated with its phenolic content, principally with the most active compound, capsaicin.

【 授权许可】

Unknown