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Molecules 2014, 19(4), 5434-5447; doi:10.3390/molecules19045434
Article

Quantification, Antioxidant and Antimicrobial Activity of Phenolics Isolated from Different Extracts of Capsicum frutescens (Pimenta Malagueta)

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Received: 6 January 2014 / Revised: 8 April 2014 / Accepted: 18 April 2014 / Published: 24 April 2014
(This article belongs to the Section Metabolites)
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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.
Keywords: Capsicum frutescens; antioxidant; antimicrobial; chrysoeriol; capsaicin; dihydrocapsaicin Capsicum frutescens; antioxidant; antimicrobial; chrysoeriol; capsaicin; dihydrocapsaicin
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Nascimento, P.L.A.; Nascimento, T.C.E.S.; Ramos, N.S.M.; Silva, G.R.; Gomes, J.E.G.; Falcão, R.E.A.; Moreira, K.A.; Porto, A.L.F.; Silva, T.M.S. Quantification, Antioxidant and Antimicrobial Activity of Phenolics Isolated from Different Extracts of Capsicum frutescens (Pimenta Malagueta). Molecules 2014, 19, 5434-5447.

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