BIOACTIVE COMPONENTS AND ANTIBACTERIAL ACTIVITY OF RAW AND BOILED EGYPTIAN PEPPER
Abdel Salam S.G. Rashed M.M. Makhmudov F. Azimova S. Rebezov M. Zhumanova G. Kulushtayeva B. Shariati M.A. AL-Farga A. Abdel Rahim E.A.
2024Slovak University of Agriculture
Journal of Microbiology, Biotechnology and Food Sciences
2024#14Issue 3
In the current study, two cultivars of pepper (Capsicum annuum and Capsicum frutescens) at two maturity stages (green and red) were evaluated for their contents of some bioactive compounds and antibacterial activities for their ethanolic and aqueous extracts in both raw and heat-treated forms (boiling). Boiling treatment was performed under the Egyptian household conditions. Proximate analyses of the tested samples were determined, and the resulted data showed that ash and crude protein were declined after boiling treatment, while crude fat and total carbohydrate increased. Vitamin C, β-carotene and vitamin E as well as capsaicin contents were also estimated by HPLC, and the obtained data showed that all of those components were lowered by boiling treatment. Antioxidant activity of fresh and heat-treated pepper samples was carried out by using of 2, 2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•) assay. Data showed that all pepper samples had high antioxidant activities which were increased because of boiling treatment. Finally, the antibacterial activity of all ethanolic and aqueous extracts as well as capsaicin standard was tested against both Gram-positive and Gram-negative pathogenic bacteria. Only, ethanolic extracts partially inhibited all the tested organisms except, Bacillus cereus which was completely inhibited by both ethanolic and aqueous extracts.
Antibacterial activity , Antioxidant activity , Bioactive compounds , Boiling , Capsicum , Chilli pepper , Sweet pepper
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Food Technology Research Institute, Agricultural Research Center, Giza, 12613, Egypt
Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
Department Equipment and technologies of food production, International Engeeniring Technological University, 89/21 Al-Farabi Avenue, Almaty, 050060, Kazakhstan
Department of Food Safety and Quality, Almaty Technological University, 100 Tole bi Str., Almaty, 050000, Kazakhstan
Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhin Str., Moscow, 109316, Russian Federation
Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, 42 Karl Liebknecht str., Yekaterinburg, 620075, Russian Federation
Department of Food Technology, Shakarim University, 20a Glinka str., Semey, 071412, Kazakhstan
Kazakh Research Institute of Processing and Food Industry, Semey Branch of the Institute, 238«G» Gagarin Ave., Almaty, 050060, Kazakhstan
Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
Food Technology Research Institute
Biochemistry Department
Department Equipment and technologies of food production
Department of Food Safety and Quality
Department of Scientific Research
Faculty of Biotechnology and Food Engineering
Department of Food Technology
Kazakh Research Institute of Processing and Food Industry
Department of Biochemistry
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