Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes
Peter Popelka | Pavlína Jevinová | Karel Šmejkal | Pavol Roba
<p>One of traditional plant that has so many pharmacology effects is chilli fruit (<em>Capsicum</em> sp.) that belong to the family <em>Solanaceae</em>. Around the world is known five varieties of <em>Capsicum</em> which are <em>C. annuum</em>, <em>C. frutescens, C. chinense</em>, <em>C. baccatum</em>, and<em> C. pubescens</em>. Chilli peppers are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids, the alkaloids found only in chilli pepper pods. The HPLC method was used for determination of capsaicin and dihydrocapsaicin content in various dried peppers from genera <em>C. chinense</em>. Based on the results of HPLC the hottest pepper has been Bhut Jolokia, followed by Habanero Red Savina, Fatalii Yellow, Habanero Paper Latern, Habanero Maya Red, Habanero Red, and Scotch Bonnet Red. The inhibitory effect of the extract of <em>Capsicum chinense</em> pepper type was evaluated, using dics diffusion method, against selected bacteria and micromycetes. Extracts from Bhut Jolokia, Fatalii Yellow, Scotch Bonnet Red and habaneros did not inhibit growth of the any bacteria and micromycetes included in our test.</p>
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