POLAR APROTIC EXTRACTION OF CAPSAICINOIDS FROM CAPSICUM CHINENSE BHUT JOLOKIA FRUIT FOR ANTIMICROBIAL ACTIVITY
The present study was aimed in the extraction, quantification and antibacterial activity of capsaicinoids from polar aprotic solvent (acetone and acetonitrile) extracts of Capsicum chinense Bhut Jolokia fruit. The acetonitrile extracts showed high amount of capsaicin with pungency level of 4,694,074 SHU. The capsaicinoids extracted in the solvents on TLC chromatogram were viewed under the UV light at 302nm. The standard capsaicin, Rf value of 0.078 were corresponded to the spot observed in the extracts. The acetone and acetonitrile extract showed maximum zone of inhibition of 20mm and 19mm against the gram positive (M. luteus) and gram negative bacteria (V. fischeri) respectively through disc diffusion method. The acetonitrile extracts were found to be more effective compared to acetone extracts at different concentration against all the tested bacteria except E.coli and Erwinia sp. The results concluded that the capsaicinoids and other secondary metabolites present in acetonitrile extracts would contribute for the extraction and further purification of capsaicin as an antibacterial agent