Chemical extraction of capsaicin from red hot Iraqi pepper and study of the antimicrobial effect of its alcoholic extract

Red hot Iraqi peppers were collected from Iraqi markets to estimate and extract capsaicin, which was done in the College of Health and Medical Technologies/Baghdad laboratory. Thin layer chromatography (TLC) technique was utilized to improve the presence of Capsaicin in the collected Chili. TLC confirmed the presence of Capsaicin in the plant extract as a major component compared with the standard Capsaicin in mobile phases: Toluene: Ethanol in different percentages as follows (7:3), (8:2) and (9:1). The current study involved the inhibitory efficacy of alcoholic red hot Iraqi pepper extracted on both gram-positive (G+) bacteria Staphylococcus aureus (S. aureus) and Staphylococcus epidermidis (S. epidermidis), while gram negative (G-) bacteria were tested on Escherichia coli (E. coli) and Klebseilla spp (K. spp) with candida albicans. Results show that the highest inhibitory action was against Staphylococcus epidermidis with an average diameter zone of inhibition of 16.0 mm at the concentration of 500 mg/10 mL, while a moderate inhibitory action against S. aureus and Candida albicans.