Bacon Karleigh, Boyer Renee, Denbow Cynthia, O'Keefe Sean, Neilson Andrew, Williams Robert
Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA.
Department of Plant Pathology, Physiology and Weed Science Virginia Polytechnic Institute and State University Blacksburg VA USA.
Food Sci Nutr. 2016 Aug 31;5(3):497-503. doi: 10.1002/fsn3.423. eCollection 2017 May.
Chili peppers ( spp.) may possess antibacterial properties and have potential to be used in foods as antimicrobial. The complete chili pepper extract should be evaluated to determine which compounds are responsible for the antimicrobial activity. Extraction of compounds from the pepper is completed using a solvent. The type of solvent used for extraction influences which compounds are isolated, therefore the best extraction method needs to be determined. The purpose of this study was to identify which solvent is most successful at extracting unknown antibacterial compounds from jalapeño peppers. Fresh jalapeño peppers were chopped, weighed, and blended with a solvent (sterilized hot water, 70% methanol, 95% methanol, 70% ethanol, or 95% ethanol) at a 1:1 ratio (g/g) until the mixture was homogenized, followed by shaking for 15 min. The slurry was centrifuged; supernatant was removed and used for antibacterial testing against , O157:H7, and . The diameter of growth inhibition was measured and statistically evaluated using ANOVA to determine the extract with the greatest antimicrobial activity. Solvents were tested alone as a control. There was greater bacterial inhibition from extracts created with methanol and ethanol than hot water. was significantly more susceptible to the extracts than or isolates. Each solvent extract was then analyzed using high-performance liquid chromatography (HPLC) and fractions (A-G) were collected and used for subsequent disk diffusion analysis against . Fractions E and F (eluded between 20 and 30 min) exhibited the most antibacterial activity. There were no differences between solvents used ( = .05). Further investigation into specific compounds within these extracts will be completed in the future.
辣椒（辣椒属）可能具有抗菌特性，有潜力在食品中用作抗菌剂。应评估完整的辣椒提取物，以确定哪些化合物具有抗菌活性。使用溶剂从辣椒中提取化合物。用于提取的溶剂类型会影响分离出哪些化合物，因此需要确定最佳提取方法。本研究的目的是确定哪种溶剂最成功地从墨西哥胡椒中提取未知抗菌化合物。将新鲜的墨西哥胡椒切碎、称重，然后与溶剂（无菌热水、70%甲醇、95%甲醇、70%乙醇或95%乙醇）按1:1的比例（克/克）混合，搅拌至混合物均匀，然后振荡15分钟。将浆液离心；去除上清液，用于对大肠杆菌、O157:H7和金黄色葡萄球菌进行抗菌测试。测量生长抑制直径，并使用方差分析进行统计评估，以确定具有最大抗菌活性的提取物。单独测试溶剂作为对照。用甲醇和乙醇制备的提取物比热水产生的细菌抑制作用更强。大肠杆菌对提取物的敏感性明显高于鼠伤寒沙门氏菌或金黄色葡萄球菌分离株。然后使用高效液相色谱（HPLC）对每种溶剂提取物进行分析，收集馏分（A-G），并用于随后对金黄色葡萄球菌的纸片扩散分析。馏分E和F（在20至30分钟之间洗脱）表现出最强的抗菌活性。所用溶剂之间没有差异（P = 0.05）。未来将对这些提取物中的特定化合物进行进一步研究。
