Phytochemical analysis, Antimicrobial and Antioxidant assay of Bhut Jolokia pepper
The presented work represents phytochemical analysis, Antioxidant assay and Antimicrobial activity of Bhut jolokia pepper (Capsicum chinense Jacq) extracted by ethanol as solvent. The ethanolic extract of Bhut jolokia pepper showed the presence of terpenoids, steroids, saponins and flavonoids. Antim...
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| Veröffentlicht in: | Research journal of pharmacy and technology 2021-07, Vol.14 (7), p.3775-3778 |
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| container_title | Research journal of pharmacy and technology |
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| creator | Dharan, Dharani Venkatesh, K. Meenambiga, S.S. Dhanasekar, Dhivya Arumugam, P. |
| description | The presented work represents phytochemical analysis, Antioxidant assay and Antimicrobial activity of Bhut jolokia pepper (Capsicum chinense Jacq) extracted by ethanol as solvent. The ethanolic extract of Bhut jolokia pepper showed the presence of terpenoids, steroids, saponins and flavonoids. Antimicrobial assay was done with varying concentration (250-1000µg/ml) of pepper extract using tetracycline as control by well diffusion method, the extract at 750µg/ml shown best inhibition zone and Staphylococcus aureus showed the highest zone of inhibition at all concentration compared to other bacteria species with maximum zone of inhibition of 27mm. The DPPH scavenging assay for antioxidant activity at 517nm showed positive activity for scavenging, scavenging increased with the concentration of extract. Thus, Bhut jolokia could be effective in treating diseases caused by Staphylococcus aureus from antimicrobial assay result. |
| doi_str_mv | 10.52711/0974-360X.2021.00653 |
| format | Article |
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The ethanolic extract of Bhut jolokia pepper showed the presence of terpenoids, steroids, saponins and flavonoids. Antimicrobial assay was done with varying concentration (250-1000µg/ml) of pepper extract using tetracycline as control by well diffusion method, the extract at 750µg/ml shown best inhibition zone and Staphylococcus aureus showed the highest zone of inhibition at all concentration compared to other bacteria species with maximum zone of inhibition of 27mm. The DPPH scavenging assay for antioxidant activity at 517nm showed positive activity for scavenging, scavenging increased with the concentration of extract. 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The ethanolic extract of Bhut jolokia pepper showed the presence of terpenoids, steroids, saponins and flavonoids. Antimicrobial assay was done with varying concentration (250-1000µg/ml) of pepper extract using tetracycline as control by well diffusion method, the extract at 750µg/ml shown best inhibition zone and Staphylococcus aureus showed the highest zone of inhibition at all concentration compared to other bacteria species with maximum zone of inhibition of 27mm. The DPPH scavenging assay for antioxidant activity at 517nm showed positive activity for scavenging, scavenging increased with the concentration of extract. Thus, Bhut jolokia could be effective in treating diseases caused by Staphylococcus aureus from antimicrobial assay result.</description><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Bacteria</subject><subject>Diabetes</subject><subject>Flavonoids</subject><subject>Pain</subject><subject>Pathogens</subject><subject>Phytochemicals</subject><subject>Salmonella</subject><subject>Solvents</subject><issn>0974-3618</issn><issn>0974-360X</issn><issn>0974-306X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><recordid>eNo9kFFLwzAUhYMoOOZ-ghDw1c6bpG2axzl0KgNFFHwLaZawzG6pSQf235t1svtyLodzL5wPoWsC04JyQu5A8DxjJXxNKVAyBSgLdoZGJ_v8tJPqEk1i3ECasipoXo3Q-9u677xem63TqsFqp5o-uniLZ7vOJS_42g3-anD8r1upXYdVjKrH3uL79b7DL77x307h1rStCVfowqommsm_jtHn48PH_Clbvi6e57Nlpkmed1nNqBVUgCCcUAIatBVJRGmp0GBWvKa1rqqiKDmlilsiSCpIQVWG5bkANkY3x79t8D97Ezu58fuQCkRJ0xUwwYlIqeKYSlViDMbKNritCr0kIAeC8oBHHlDJA0E5EGR_EPZiUw</recordid><startdate>20210701</startdate><enddate>20210701</enddate><creator>Dharan, Dharani</creator><creator>Venkatesh, K.</creator><creator>Meenambiga, S.S.</creator><creator>Dhanasekar, Dhivya</creator><creator>Arumugam, P.</creator><general>A&V Publications</general><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20210701</creationdate><title>Phytochemical analysis, Antimicrobial and Antioxidant assay of Bhut Jolokia pepper</title><author>Dharan, Dharani ; 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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Antimicrobial agents Antioxidants Bacteria Diabetes Flavonoids Pain Pathogens Phytochemicals Salmonella Solvents |
| title | Phytochemical analysis, Antimicrobial and Antioxidant assay of Bhut Jolokia pepper |
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