从辣椒（马拉盖塔辣椒）不同提取物中分离出的酚类物质的定量、抗氧化和抗菌活性
Quantification, antioxidant and antimicrobial activity of phenolics isolated from different extracts of Capsicum frutescens (Pimenta Malagueta).
作者信息
Nascimento Patrícia L A, Nascimento Talita C E S, Ramos Natália S M, Silva Girliane R, Gomes José Erick Galindo, Falcão Rosângela E A, Moreira Keila A, Porto Ana L F, Silva Tania M S
机构信息
Department of Morphology and Animal Physiology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n., 52171-900 Recife, Pernambuco, Brazil.
Department of Molecular Sciences, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n., 52171-900 Recife, Pernambuco, Brazil.
出版信息
Molecules. 2014 Apr 24;19(4):5434-47. doi: 10.3390/molecules19045434.
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.
本文介绍了从辣椒（马拉盖塔辣椒）不同提取物（全果、果皮和种子的己烷和乙腈提取物）中分离出的辣椒素、二氢辣椒素和黄酮类化合物 Chrysoeriol 的定量、抗氧化和抗菌活性。种子、果皮和全果的乙腈提取物中，辣椒素是主要成分，其次是二氢辣椒素和 Chrysoeriol。分离出的化合物对七种微生物的抗菌活性表明，Chrysoeriol 是最具活性的化合物。在抗氧化测试中，全果的乙腈提取物表现出最高活性。马拉盖塔辣椒的抗氧化活性可能与其酚类含量有关，主要与最具活性的化合物辣椒素有关。
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