Chemical composition and antimicrobial activity of oleoresin of Capsicum annuum fruits

Pradeep Kumar Sharma, Shivkanya Fuloria, Sanjar Alam, Mareedu Vanitha Sri, Amit Singh, Vijay Kumar Sharma, Nitin Kumar, Vetriselvan Subramaniyan, Neeraj Kumar Fuloria

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5 Citations (Scopus)


Capsicum annuum is consumed as a part of human diet since prehistoric period. The present study was designed to analyze the composition of oleoresin of C. annuum fruits and evaluate its antimicrobial potential. Study involved extraction of oleoresin by percolation of the pulverized dried ripe fruits, which were further analyzed using GC/GC-MS and evaluated for antimicrobial activity using standard disc diffusion method. The predominant constituents in capsicum oleoresin included linoleic acid (33.81%), 2,3-dihydroxypropyl oleate (16.80%), palmitic acid (15.57%), capsaicin (10.28%), and dihydrocapsaicin (6.09%). The capsicum oleoresin exhibited significant antimicrobial activity against Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli, Candida albicans and Aspergillus niger. Antimicrobial potential of C. annuum oleoresin was based on determination of zone of inhibition (ZOI) and minimum inhibitory concentration (MIC) through disk diffusion method. Oleoresin exhibited maximum ZOI and MIC against B. subtilis (12.0 0.5 mm and 25 ?L/mL) and A. niger (30.0 0.5 mm and 40 ?L/mL). This study concluded capsicum oleoresin to contain large number of fatty acids and their esters, amides, monoterpenes, diterpenes, triterpenes, sesquiterpenes, and phytosterols. It also exhibited significant antimicrobial activity against pathogenic microorganisms.

Original languageEnglish
Pages (from-to)29-43
Number of pages15
JournalMindanao Journal of Science and Technology
Issue number1
Publication statusPublished - Jan 2021
Externally publishedYes


  • capsicum
  • GC-MS
  • minimum inhibitory concentration
  • oleoresin
  • zone of inhibition

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