GC-EIMS analysis, antifungal and anti-aflatoxigenic activity of Capsicum chinense and Piper nigrum fruits and their bioactive compounds capsaicin and piperine upon Aspergillus parasiticus

Abstract

GC-EIMS analysis, antifungal- and anti-aflatoxigenic activities of the ethanolic extract of Capsicum chinense and Piper nigrum fruits and their main bioactive compounds were evaluated upon Aspergillus parasiticus. The GC-EIMS analysis showed capsaicin (50.49%) and piperine (95.94%) as the major constituents in C. chinense and P. nigrum, respectively. MIC₅₀ values revealed that capsaicin (39 μg/mL) and piperine (67 μg/mL) were lower than those from fruit extracts of C. chinense (381 μg/mL) and P. nigrum (68 μg/mL). Extracts and bioactive compounds showed anti-aflatoxigenic activity. Maximum aflatoxin inhibition occurred at 150 µg/mL of extracts and compounds. The present study showed satisfactory results concerning the effects of ethanolic extract of C. chinense and P. nigrum fruits upon A. parasiticus, showing the capabilities of inhibiting fungal growth development and altering aflatoxins production.

Graphical abstract

Keywords:

• Antifungal activity
• anti-aflatoxigenic activity
• Aspergillus parasiticus
• capsaicin
• Capsicum chinense fruits
• Piper nigrum fruits
• piperine

Acknowledgements

The author Génesis V. Buitimea-Cantúa gratefully acknowledges the Consejo Nacional de Ciencia y Tecnología (CONACYT, Mexico) for the financial support given to carry out her doctoral studies.

Disclosure statement

No potential conflict of interest was reported by the authors.