Chili pepper seed (CPS) is rich in nutrients and phytochemical particularly oil which could possess antimicrobial and antioxidant properties. Using novel techniques such as microwave assisted extraction (MAE) with solvents could be useful to extract these materials. The objectives of this study are to develop and evaluate antioxidants (and antibacterial activities of the hot seed pepper oil extracts using both water and ethanol solvents with MAE as novel techniques in relation to its ability to extract antioxidant and antibacterial compounds. Chili pepper seed (CPS) was obtained from the Kahramanmaraş, Turkey. CPS was extracted with water and ethanol and assessed for anti-oxidants activity via assessing total tannin, total phenol, total flavonoid and total anthocyanin and antimicrobial properties via assessing inhibition zone and minimum inhibitory concentration. Both yield extraction and total anthocyanin values extracted with water were 38.4 and 40.075% respectively and are higher 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 was more effective against Staphylococcus aureus Pseudomonas aeruginosa, Enterococcus faecalis, Enterobacter aerogenes up to 24mm inhibition zone but, it is dose dependent. CPS oil extracts could be used as source of antimicrobial and antioxidants compounds with the aid of MAE. Ethanol has better yield and anthocyanin extraction and Free radical, whereas water extraction has effective antimicrobial activity.
Chili pepper seed oil, Microwave-assisted-extraction, Antioxidant, Antibacterial activity, Chili pepper
How to Cite This Article
Balaky, Holem H.; Galali, Yaseen; Karaoğul, Eyyüp; Altuntaş, Ertuğrul; and Rasol, Nabil H.
"Study of Microwave Technique in Hot Pepper Seed by Different Solvents with an Assessing Antioxidant and Antibacterial Properties,"
Polytechnic Journal: Vol. 11:
1, Article 16.