Anti Microbial and Antioxidant Activity of Pepper Extracts

作者：Seshachala Usha^*; Tallapragada Padmavathi

来源：Research Journal of Biotechnology, 2013, 8(1): 65-71.

• Antimicrobial activity
• anti-oxidant activity
• Aspergillus
• Bacillus
• Pepper extracts

Pepper extracts in ethanol and acetone and the commercial pepper oil are used to determine the percentage of piperine using high pressure liquid chromatography (HPLC) analysis. The extracts were tested for their anti-bacterial and anti-fungal activities with several species of Aspergillus and bacterial isolates from the rhizosphere of pepper. The acetone extract with 94% piperine showed better antimicrobial property. The bacterial and fungal isolates tested showed varying degrees of sensitivity towards pepper oil, pepper alcoholic extract and acetone extract of pepper. A. niger (78.8 mm) was completely inhibited with acetone extract while Bacillus subtilis (46.1 mm), Bacillus sp. (44.7 mm) and other bacterial species were significantly inhibited by the pepper extracts. MIC of pepper extracts and pepper oil resulted in a higher value for acetone extract indicating its efficiency as an antimicrobial agent. Antioxidant activity of various pepper extracts showed variable results with three different methods-2, 2-Diphenly 1-picryl hydrazyl (DPPH), superoxide dismutase scavenging and scavenging by nitric oxide. Pepper ethanolic extract showed the greatest activity with DPPH method.

• 出版日期2013-1