Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes

Abstract

One of traditional plant that has so many pharmacology effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world is known five varieties of Capsicum which are C. annuum, C. frutescens, C. chinense, C. baccatum, and C. pubescens. Chilli peppers are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids, the alkaloids found only in chilli pepper pods. The HPLC method was used for determination of capsaicin and dihydrocapsaicin content in various dried peppers from genera C. chinense. Based on the results of HPLC the hottest pepper has been Bhut Jolokia, followed by Habanero Red Savina, Fatalii Yellow, Habanero Paper Latern, Habanero Maya Red, Habanero Red, and Scotch Bonnet Red. The inhibitory effect of the extract of Capsicum chinense pepper type was evaluated, using dics diffusion method, against selected bacteria and micromycetes. Extracts from Bhut Jolokia, Fatalii Yellow, Scotch Bonnet Red and habaneros did not inhibit growth of the any bacteria and micromycetes included in our test.

Improvement of growth, productivity and some chemical properties of hot pepper by foliar application of amino acids and yeast extract

“…which belong to the family Solanaceae. Chilli pepper and their isolated constituents including capsaicinoids have shown also beneficial therapeutic effects, including antioxidant, anti-inflammatory, anticancer, antimicrobial and antiimmune modulator effects (Popelka et al 2017). Hot pepper (Capsicum annum L.) is a significant global horticultural plant and gives food taste, flavour and colour (Caporaso et al, 2013).…”

The inhibitory effect of aqueous and alcoholic extract of red pepper on some isolated pathogenic bacteria from different areas of human body

“…The effective dissolved in water and alcohol to penetrate the biological envelope of the germ, as the reason for this may be attributed to its possession of medicine. The mucosal time (reduced) may give it an essential defensive factor that protects it from the inhibitory action of the active components of the extract 23 . Many researchers demonstrated the effect of plant extracts on bacterial inhibition 1,2,24 .…”

“…The effect of medicinal plants on the growth of microorganisms may lie in one of its components 5 ; it contains active substances, including (volatile oils, glycosides, saponins, tannins, alkaloids, lipids, carbohydrates, resins, and stearylates 6 . Pepper has antimicrobial properties that are important for the human health of plants 7 and antioxidant properties 8,23 . Studies have shown that they have anti-bacterial, antifungal, and antiviral properties 9 .…”

The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

“…The study of hardtacks' food and biological value. Hardtacks' food and biological value determines the feasibility and validity of using new types of raw materials in the production of hardtacks [53], [54], [55].…”