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Antibacterial and Antioxidant Activity of Different Staged Ripened Fruit of Capsicum annuum and Its Green Synthesized Silver Nanoparticles

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Abstract

Functional metabolites are believed to possess different bioactivities; thus, three different stages of ripened fruit (green, yellow, red) of Capsicum annuum were collected from Chennai, Tamil Nadu, India, and were used in this study. The aqueous extract of Capsicum annuum was screened for various phytochemical compounds and subjected to TLC bioautography and antibacterial and antioxidant activities. The aqueous extract of yellow-colored Capsicum annuum showed the highest antibacterial activity against Pseudomonas aeruginosa and also showed the highest antioxidant activity. Furthermore, silver nanoparticles were synthesized using the aqueous extract and characterized by UV-Vis, FTIR, SEM, and AFM analysis. The silver nanoparticles were investigated for its bactericidal activity. The silver nanoparticles produced using the extract of green-colored Capsicum annuum showed the highest bactericidal activity which was evidenced by protein leakage assay.

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  1. Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, 600119, India

    Antony V. Samrot, N. Shobana & Rashmi Jenna

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Samrot, A.V., Shobana, N. & Jenna, R. Antibacterial and Antioxidant Activity of Different Staged Ripened Fruit of Capsicum annuum and Its Green Synthesized Silver Nanoparticles. BioNanoSci. 8, 632–646 (2018). https://doi.org/10.1007/s12668-018-0521-8

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