Abstract
ABSTRACTBiological activity of Habanero pepper is principally due to capsaicinoids, flavonoids, carotenoids and peptides. However, the volatile fraction of this fruit has not been analysed earlier. Isolation of the volatile compounds from two varieties of Habanero pepper was performed by simultaneous distillation-extraction method. Gas chromatography-mass spectrometry analysis revealed 109 and 110 compounds in Mayapan and Jaguar varieties, respectively. The main compounds found were hexyl 3-methylbutanoate, 3,3-dimethylcyclohexanol, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate and heptyl 3-methylbutanoate. Highest antioxidant activity was achieved from extracts of the Jaguar variety by means of the ABTS•+ method. Minimum inhibitory concentration analysis showed that V. cholerae was the most sensitive bacteria to the volatile extracts from both varieties.
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