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

다국어 초록 (Multilingual Abstract)

Roasted dried chili, used to improve texture andtaste, is important for various cuisines. The effect ofroasting at 90 C for 25 min on the chemical profile andbioactivities of dried chili extracted by petroleum ether wasinvestigated. Based on GC–MS analysis, the crude extractsof roasted dried chili exhibited different chemical profilecompared to the control. Roasting of dried chili significantlyincreased total phenolic compounds. Consequently,the antioxidant activity indicated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and ferricreducing antioxidant power (FRAP) significantlyimproved. Conversely, a reduction in the antibacterialagents, capsaicin (32.36%) and dihydrocapsaicin (9.11%),in the roasted sample resulted to a decline in antibacterialactivity. The extracts showed a strong activity againstBacillus cereus followed by B. subtilis, and Staphylococcusaureus compared to Escherichia coli based on the results ofagar disk diffusion, minimal inhibitory concentration(MIC), minimal bactericidal concentration (MBC),and electron scanning microscopy observation.

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