Content of Vitamin C, Phenols and Carotenoids Extracted from Capsicum annuum with Antioxidant, Antimicrobial and Coloring Effects

Background and objective: Capsicum annuum is considered a good source of various natural compounds. The current study aimed to assess the vitamin C and total phenolic and carotenoid contents in C. annuum using standard methods.

Materials and methods: Microwave and Soxhlet extraction by using water and acetone were used to extract vitamin C and phenols. Saponification extraction was used to extract carotenoids. The antioxidant activities of each extract were assessed using a DPPH assay. The Minimum Inhibitory Concentration and Minimum Bactericidal Concentration (MIC and MBC) against Escherichia coli and Staphylococcus aureus were determined using the broth microdilution method. The coloring capacity for the acetone extract was evaluated and determined using glass wool fiber at different concentrations and then used in the formulation of multivitamin hard candy.

Results: The acetone extract showed the highest phenol and vitamin C content (1.03±0.02 and 9.7±1.3 mg mL-1, respectively), antioxidant activity (67.12±3.8 mg mL-1) and MIC and MBC of 0.96 and 1.88 mg mL-1 against E. coli and 3.75 and 7.5 mg mL-1 against S. aureus. It also showed an intense orange shade on wool fiber and on the prepared multivitamin candy at concentrations of 6 and 0.5% (w/w), respectively. Saponifications of the acetone extract yield (23.49±0.13 μg g-1) of carotenoids.

Conclusion: The prepared acetone extract of C. annuum stands as a potential pharmaceutical additive, which can be used as coloring and preservative agents in the formulation of kids multi-vitamin candy.

Keywords: Capsicum annuum; Vitamin C; antimicrobial; antioxidant; carotenoids; coloring agent; phenols.