Quantification, Antioxidant and Antimicrobial Activity of Phenolics Isolated from Different Extracts of Capsicum frutescens (Pimenta Malagueta)
| Autor: | José Erick Galindo Gomes, Talita Camila Evaristo da Silva Nascimento, Natalia S. M. Ramos, Tania M. S. Silva, Keila Aparecida Moreira, Girliane Regina da Silva, Patrícia L. A. Nascimento, Rosângela Estevão Alves Falcão, Ana Lúcia Figueiredo Porto |
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| Rok vydání: | 2014 |
| Předmět: |
antioxidant
Antifungal Agents Antioxidant Free Radicals medicine.medical_treatment Flavonoid chrysoeriol Pharmaceutical Science Microbial Sensitivity Tests Gram-Positive Bacteria Chrysoeriol capsaicin Article dihydrocapsaicin Analytical Chemistry Dihydrocapsaicin lcsh:QD241-441 chemistry.chemical_compound lcsh:Organic chemistry Phenols Picrates Candida albicans Gram-Negative Bacteria Drug Discovery Botany medicine Benzothiazoles Food science Physical and Theoretical Chemistry chemistry.chemical_classification Plant Extracts Biphenyl Compounds Organic Chemistry food and beverages Free Radical Scavengers Antimicrobial Capsicum frutescens Anti-Bacterial Agents antimicrobial chemistry Chemistry (miscellaneous) Active compound Capsaicin Fruit Molecular Medicine Sulfonic Acids Capsicum |
| Zdroj: | Molecules Molecules, Vol 19, Iss 4, Pp 5434-5447 (2014) Molecules; Volume 19; Issue 4; Pages: 5434-5447 |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules19045434 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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