Abstract
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.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Anti-Bacterial Agents / chemistry*
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Anti-Bacterial Agents / pharmacology
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Antifungal Agents / chemistry
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Antifungal Agents / pharmacology
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Benzothiazoles / chemistry
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Biphenyl Compounds / chemistry
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Candida albicans / drug effects
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Capsicum / chemistry*
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Free Radical Scavengers / chemistry*
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Free Radical Scavengers / pharmacology
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Free Radicals / chemistry
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Fruit / chemistry
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Gram-Negative Bacteria / drug effects
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Gram-Positive Bacteria / drug effects
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Microbial Sensitivity Tests
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Phenols / chemistry*
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Phenols / pharmacology
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Picrates / chemistry
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Plant Extracts / chemistry*
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Plant Extracts / pharmacology
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Sulfonic Acids / chemistry
Substances
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Anti-Bacterial Agents
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Antifungal Agents
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Benzothiazoles
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Biphenyl Compounds
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Free Radical Scavengers
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Free Radicals
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Phenols
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Picrates
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Plant Extracts
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Sulfonic Acids
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2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
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1,1-diphenyl-2-picrylhydrazyl