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

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Abstract

Roasted dried chili, used to improve texture and taste, is important for various cuisines. The effect of roasting at 90 °C for 25 min on the chemical profile and bioactivities of dried chili extracted by petroleum ether was investigated. Based on GC–MS analysis, the crude extracts of roasted dried chili exhibited different chemical profile compared to the control. Roasting of dried chili significantly increased total phenolic compounds. Consequently, the antioxidant activity indicated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP) significantly improved. Conversely, a reduction in the antibacterial agents, capsaicin (32.36%) and dihydrocapsaicin (9.11%), in the roasted sample resulted to a decline in antibacterial activity. The extracts showed a strong activity against Bacillus cereus followed by B. subtilis, and Staphylococcus aureus compared to Escherichia coli based on the results of agar disk diffusion, minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC), and electron scanning microscopy observation.

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Acknowledgements

The authors would like to thank the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program and joint funding with King Mongkut’s University of Technology Thonburi, Bangkok (Grant No. PHD/0058/2555) for financial support, and Dr. Emma Ruth Bayogan, University of the Philippines Mindanao for reviewing and proofreading this manuscript.

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Authors and Affiliations

  1. School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150, Thailand

    Sunida Muangkote, Taweerat Vichitsoonthonkul, Varit Srilaong, Chalermchai Wongs-Aree & Songsin Photchanachai

  2. Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, 10400, Thailand

    Sunida Muangkote, Varit Srilaong, Chalermchai Wongs-Aree & Songsin Photchanachai

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  1. Sunida Muangkote
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  2. Taweerat Vichitsoonthonkul
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  4. Chalermchai Wongs-Aree
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Correspondence to Songsin Photchanachai.

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Muangkote, S., Vichitsoonthonkul, T., Srilaong, V. et al. Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili. Food Sci Biotechnol 28, 303–310 (2019). https://doi.org/10.1007/s10068-018-0475-1

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  • DOI: https://doi.org/10.1007/s10068-018-0475-1

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