Introduction
In today's Modern Scientific World, people are more concerned about their health. Oil is used for industrial as well as edible purposes. This necessitates analysis of the oil. The places in and around Virudhunagar are famous for chilly oil industries. Chilly is an important vegetable crop and is consumed either fresh or processed all over the world. There are many varieties with different size, shape and pungency of fruits.
Oleoresin:
Chilli oleoresin represents the total flavour extracts of ground chilli. It contains both pungency and colour fractions of chilli. Yield of oleoresin from a few chilli varieties ranged from 8.7 to 16.5 percent with the lowest in bird pepper (8.7%). The yield is comparatively very poor. Hence, in this project, a study of the extraction of the oleoresin oil from chilli seeds collected from Virudhunagar area using two different solvents, n-hexane and dichloromethane, its characterization and the antibacterial and antifungal activities of the oil have been done.
EXPERIMENTAL
Extraction of oleoresin from Chilli seeds
The oil content of the chilli seeds is determined by Soxhlet apparatus using n-hexane as solvent. The seeds collected form Virudhunagar area were dried, powdered and packed in a quantitative filter paper. The filter paper packed powdered seeds was taken in the Soxhlet apparatus. Extraction of the oil was done with n-hexane/dichloromethane as the solvent. The extract containing the oil was distilled off and the oil was dried in vacuum to remove traces of solvent vapour.
Saponification value, the percentage FFA and iodine value were found out using standard procedures. Mueller-Hinton agar was used for testing the susceptibility of micro-organisms to antibacterial agents using the Well diffusion method and Sabouraud Detrose agar was used for testing the susceptibility of micro-organisms to antifungal agents using the Serial broth dilution technique.
In a typical procedure, a well was made on the agar medium inoculated with microorganisms. The well was filled with the test solutions using a micropipette and the plates were incubated at 35 0 C for 36 h for bacteria and 72 h for fungus. During this period, the test solution was diffused and affected the growth of the inoculated microorganisms. A zone was developed on the plate and the inhibition zone was measured.
Extraction of oleoresin from Chilli seeds
The oil content of the chilli seeds is determined by Soxhlet apparatus using n-hexane as solvent. The seeds collected form Virudhunagar area were dried, powdered and packed in a quantitative filter paper. The filter paper packed powdered seeds was taken in the Soxhlet apparatus. Extraction of the oil was done with n-hexane/dichloromethane as the solvent. The extract containing the oil was distilled off and the oil was dried in vacuum to remove traces of solvent vapour.
Saponification value, the percentage FFA and iodine value were found out using standard procedures. Mueller-Hinton agar was used for testing the susceptibility of micro-organisms to antibacterial agents using the Well diffusion method and Sabouraud Detrose agar was used for testing the susceptibility of micro-organisms to antifungal agents using the Serial broth dilution technique.
In a typical procedure, a well was made on the agar medium inoculated with microorganisms. The well was filled with the test solutions using a micropipette and the plates were incubated at 35 0 C for 36 h for bacteria and 72 h for fungus. During this period, the test solution was diffused and affected the growth of the inoculated microorganisms. A zone was developed on the plate and the inhibition zone was measured.
RESULTS AND DISCUSSION
The oleoresin oil obtained from chilli seeds was yellow in colour. The characteristics of the oil were determined by standard methods. For this oil, the saponification value is very high. This indicates that the oil must contain low molecular weight triglycerides and hence, low molecular weight acids. The high iodine value of the oil indicates the presence of large amount of unsaturated fat and it can be used as a drying oil in the manufacture of paints and varnishes. From the percentage free fatty acid, it is clearly known that the oil can not be hydrolyzed and oxidized easily by atmospheric moisture and air. Thus it can be easily stored for a long time without hydrolysis and oxidation, i.e., it cannot be easily rancidised. The obtained Iodine value clearly shows that the presence of small amount of saturated fat and it can be used as a drying oil in the manufacture of paints and varnishes. These values are slightly different from the literature values. It may be due to the change in area in which the seeds are collected.The in vitro biological screening effects of the oil were tested against two bacteria: Salmonella typhi, and Escherichia coli and one fungus Rhizopus stolonifer. The zone of inhibition against the growth of microorganisms indicates that the antimicrobial activity of the oil against the above organisms depends on the nature of the solvents and microorganisms. Further, a comparative study of the oil and the standards, ampicillin and amphotericin, indicates that the activity of the oleoresin oil is greater than the standards.
The oleoresin oil obtained from chilli seeds was yellow in colour. The characteristics of the oil were determined by standard methods. For this oil, the saponification value is very high. This indicates that the oil must contain low molecular weight triglycerides and hence, low molecular weight acids. The high iodine value of the oil indicates the presence of large amount of unsaturated fat and it can be used as a drying oil in the manufacture of paints and varnishes. From the percentage free fatty acid, it is clearly known that the oil can not be hydrolyzed and oxidized easily by atmospheric moisture and air. Thus it can be easily stored for a long time without hydrolysis and oxidation, i.e., it cannot be easily rancidised. The obtained Iodine value clearly shows that the presence of small amount of saturated fat and it can be used as a drying oil in the manufacture of paints and varnishes. These values are slightly different from the literature values. It may be due to the change in area in which the seeds are collected.The in vitro biological screening effects of the oil were tested against two bacteria: Salmonella typhi, and Escherichia coli and one fungus Rhizopus stolonifer. The zone of inhibition against the growth of microorganisms indicates that the antimicrobial activity of the oil against the above organisms depends on the nature of the solvents and microorganisms. Further, a comparative study of the oil and the standards, ampicillin and amphotericin, indicates that the activity of the oleoresin oil is greater than the standards.
3 comments:
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icicle25800
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