Antibacterial Activity of Two Bell Pepper Extracts: Capsicum annuum L. and Capsicum frutescens

Abstract

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.

Keywords:

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

ACKNOWLEDGMENTS

The authors are thankful to the Food Science Department of Abobo-Adjamé University for laboratory facilities, and the National Laboratory of Public Health for providing bacteria, chemical, and technical material support to conduct the research smoothly. The authors also wish to thank the International Journal of Food Properties editor responsible for handling the manuscript.