Antibacterial Activity of Two Bell Pepper Extracts:Capsicum annuumL. andCapsicum frutescens

Autor:	Kouassi Clément Kouassi, Zinzerdof Yesse Nanga, Guillaume Yao Loukou, Marina Koussémon, Rose Koffi-Nevry
Rok vydání:	2012
Předmět:	Salmonella Minimum bactericidal concentration food and beverages Biology medicine.disease_cause Microbiology Minimum inhibitory concentration Phytochemical Vibrio cholerae Staphylococcus aureus Pepper medicine Food science Antibacterial activity Food Science
Zdroj:	International Journal of Food Properties. 15:961-971
ISSN:	1532-2386 1094-2912
Popis:	This study was conducted to determine extracts of fruit used as food ingredients and in traditional medicine for antibacterial activities. The effect of Capsicum annuum and Capsicum frutescens methanol and aqueous extracts on selected bacteria (Staphylococcus aureus, Salmonella typhimurium, Vibrio cholerae, Pseudomonas aeruginosa, Escherichia coli, and Shigella dysenteriae) were investigated. Both extracts were found to be effective against Vibrio cholerae, Staphylococcus aureus, and Salmonella typhimurium, while methanol extracts showed the greatest effect. The extract from Capsicum annuum showed a higher antibacterial activity than the one from Capsicum frutescens. The minimal inhibitory concentrations of methanol and aqueous extracts were 0.20 mg mL−1 and 0.25 mg mL−1, respectively. Minimal bactericidal concentrations values of both extracts ranged from 1 to 2.5 mg mL−1. Phytochemical assay revealed the presence of alkaloids, flavonoids, polyphenols, and sterols. Thus, Capsicum fruits may serve as a so...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ba2877fd3aafd6813a4053080f94fc34 https://doi.org/10.1080/10942912.2010.509896 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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