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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Published in:Research journal of pharmacy and technology 2021-07, Vol.14 (7), p.3775-3778
Main Authors: Dharan, Dharani, Venkatesh, K., Meenambiga, S.S., Dhanasekar, Dhivya, Arumugam, P.
Format: Article
Language:English
Subjects:
Antimicrobial agents
Antioxidants
Bacteria
Diabetes
Flavonoids
Pain
Pathogens
Phytochemicals
Salmonella
Solvents
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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
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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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