GC-MS Profiling of Capsaicinoids Present in Capsicum chinense Jacq. cv. (Naga King Chilli) and Evaluation of its Antifungal Activity

摘要

Capsicum chinense Jacq. cv. (Naga King Chilli) of family Solanaceae mainly known for its pungency are cultivated in North-Eastern India. In this study, Capsaicin the major component of capsaicinoids was quantified using UV spectrophotometer. The Capsaicin content in dry chilli was found to be greater as compared to fresh attributing to the possibility of peroxidase reaction in fresh chilli with lapse of time. The compounds of capsaicinoids present in the dry and fresh chilli of Capsicum chinense was identified by gas chromatography- mass spectroscopy (GC-MS). Capsaicin was found to be present in both the dry and fresh chilli while dihydrocapsaicin was found to be present only in dry chilli. The extract of the dry and fresh chilli were further evaluated against plant pathogens Fusarium oxysporum and Fusarium udum. Dry chilli extract showed a better result, the reason of which may be due to higher concentration of capsaicinoids as reported by various researchers. In conclusion, Capsicum chinense a natural source of capsaicinoids and its effective role in antifungal activity could lead to important changes in disease control plan of pest, pathogens of plant borne disease and may offer new direction for greater research work on chilli peppers.