US EPA

1448949 

Journal Article 

ANTIBACTERIAL ACTIVITY OF TWO BELL PEPPER EXTRACTS: CAPSICUM ANNUUM L. AND CAPSICUM FRUTESCENS 

Koffi-Nevry, R; Kouassi, KC; Nanga, ZY; Koussemon, M; Loukou, GYao 

2012 

Yes 

International Journal of Food Properties
ISSN: 1094-2912 

15 

5 

961-971 

10.1080/10942912.2010.509896 

WOS:000308025300004 

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 source of natural bactericidal agents to be used in
food and medicinal systems. 

Plant; Minimum inhibitory concentration; Pathogen; Traditional medicine; Phytochemical compounds; Minimal bactericidal concentration