EVALUATION OF ANTIMICROBIAL ACTIVITY OF CAPSAICIN EXTRACT AGAINST B.SUBTILIS SPECIES

Abstract

Chillies contain the chemical group of alkaloid compounds called capsaicinoids, which are responsible for the pungency of
the Capsicum species. These are produced as secondary metabolites by chilli peppers. In chillies, capsaicin and dihydrocapsaicin are the major components of capsaicinoids and generally represent 90% of the chillies pungency. The aim of the study was to evaluate capsaicin as a bioactive component and check its antimicrobial activity against various microorganisms. Capsaicin was extracted from red chillies using 95% ethanol as solvent. The measurement of growth inhibition of microorganisms by diffusion and dilution assays was used for screening capsaicin. The findings revealed that capsaicin exhibits antimicrobial properties against B.subtilis species.