Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-04

AUTHORS

Sunida Muangkote, Taweerat Vichitsoonthonkul, Varit Srilaong, Chalermchai Wongs-Aree, Songsin Photchanachai

ABSTRACT

Roasted dried chili, used to improve texture and taste, is important for various cuisines. The effect of roasting at 90 °C for 25 min on the chemical profile and bioactivities of dried chili extracted by petroleum ether was investigated. Based on GC-MS analysis, the crude extracts of roasted dried chili exhibited different chemical profile compared to the control. Roasting of dried chili significantly increased total phenolic compounds. Consequently, the antioxidant activity indicated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP) significantly improved. Conversely, a reduction in the antibacterial agents, capsaicin (32.36%) and dihydrocapsaicin (9.11%), in the roasted sample resulted to a decline in antibacterial activity. The extracts showed a strong activity against Bacillus cereus followed by B. subtilis, and Staphylococcus aureus compared to Escherichia coli based on the results of agar disk diffusion, minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC), and electron scanning microscopy observation. More... »

PAGES

303-310

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-018-0475-1

DOI

http://dx.doi.org/10.1007/s10068-018-0475-1

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1107345977

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30956841


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