Abstract

ANTIMICROBIAL AND ANTIOXIDANT POTENTIAL OF OLEORESIN OF CAPSICUM SPECIES

Zafar Iqbal*, Nasrullah and Abeera Zafar

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Abstract

Oleoresin from two varieties (Round and long) of Capsicum annum have been extracted by using n-hexane and ethyl acetate through Soxhlet apparatus. Antioxidant activity was estimated by using DPPH through UV-Vis spectroscopy and was found to be comparable to reported activity. Antimicrobial activity has been evaluated by using Agar well diffusion method. Antioxidant activity was determined by using DPPH in UV-Visible spectrophotometer and then its %inhibition at different concentrations was measured. At maximum concentration 50μL showed maximum %inhibition about 66.79% for round shaped pepper and 55.67% for long shaped capsicum annum. The antibacterial activity of peppers was also tested by disc diffusion method against bacteria; strain such as gram-negative bacteria and it was found that peppers had the ability to inhibit the selected microbes It also presented significant antioxidant and antimicrobial activity.

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