Antibacterial Effect of Hot Peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on Some Arcobacter, Campylobacter and Helicobacter Species

Abstract

In this study, water, ether and methanol extracts of the hot pepper (Capsicum annuum, Capsicum annuum var globriusculum, and Capsicum frutescens) were used as antimicrobial compounds. The pepper was shredded into small particles using a sterile scalpel and dried in a dark environment at room temperature. Dried peppers were grinded and 150 g of powder was separately thawed in 150 ml of water, 150 ml of methanol and 150 ml of ether. Samples were left for 24 hours for maceration. Samples were filtered through the Whatman No.1 filter paper. The liquid portion was evaporated to 1 ml thick with vacuum evaporator to obtain stock of extracts (25 o C) (temperature is correct). The microdilution method was used to determine the antimicrobial activities of the extracts. The stock and serially diluted (2 folds) plant extracts were tested on Arcobacter butzleri, Arcobacter cryaerophilus, Arcobacter skirrowii, Helicabacter pylori and Campylobacter jejuni, which were prepared as standardized inoculum (1-2 x 10 6 CFU/ml). The results were measured spectrophotometrically at 405 nm wavelength. The in vitro activity of hot pepper extracts was determined at different concentrations on the bacteria tested. It was determined that the methanol extract of Capsicum annuum (C. annuum) was effective on Helicabacter pylori and Campylobacter jejuni, while its water extract was highly effective on Arcobacter cryaerophilus. To Cite This Article: Doğan ANC, Çelik E, Kılıçle PA, Atalay E, Sağlam AG, Doğan A and Otlu S, 2018. Antibacterial effect of hot peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on some Arcobacter, Campylobacter and Helicobacter species. Pak Vet J, 38(3): 266-270. http://dx.