Nutritional Composition and Antimicrobial Properties of Chili Pepper (Capsicum sp.) Leaves

Abstract

Nutrient content and antimicrobial properties of fresh and powdered chili pepper (Capsicum sp.) leaves were evaluated. Collected leaf samples were washed, oven-dried, and crushed to a fine powder. Nutritional analysis of fresh chili pepper leaves revealed high β-carotene (243.0 ± 21.2 µg/100 g), iron (6.9 ± 0.0 mg/100 g), calcium (550.0 ± 1.4 mg/100 g), and dietary fiber (6.30 ± 0.0 g/100 g) contents. Dried and powdered sample resulted in concentration of β-carotene (32,151.0 ± 1067.7 µg/100 g), iron (34.4 ± 1.2 mg/100 g), calcium (2270.5 ± 6.3 mg/100 g), and dietary fiber (27.3 ± 1.4 g/100 g). The water activity and moisture content of packed and stored for 10 dried and powdered leaves were <0.60 and 7.1 ± 0.0%, respectively. Chili pepper leaves showed good antimicrobial property against some pathogenic bacteria and fungi. Zone of inhibition was produced by ethanolic extract of chili pepper leaves against Staphylococcus aureus, Salmonella sp., Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Penicillium chrysogenum, and Fusarium oxysporum. Results showed that chili pepper leaves are a significant source of β-carotene, iron, calcium, and dietary fiber that can be incorporated as a supplementing ingredient in different food products or preparations. Chili pepper leaves as a food ingredient are a substantial source of micronutrients. Dried and powdered form can be incorporated in many food preparations.