Open AccessComposition and antimicrobial activity of two Capsicum extracts
Author(s) -
Teresa Gladys Cerón Carrillo,
Norma Angélica Santiesteban López,
Ramón Sebastián Acle Mena
Publication year - 2017
Publication title -
revista iberoamericana de las ciencias biológicas y agropecuarias
Language(s) - English
Resource type - Journals
ISSN - 2007-9990
DOI - 10.23913/ciba.v5i10.63
Subject(s) - antimicrobial , pepper , capsicum chinense , food science , listeria monocytogenes , bacteria , minimum inhibitory concentration , antioxidant , biology , escherichia coli , chemistry , botany , microbiology and biotechnology , biochemistry , genetics , gene
Pathogenic bacteria, are responsible for most of the foodborne outbreaks. Bacteria became more resistant to antiobiotics throughout years and, nowadays, new and natural agents most be considered for controlling them. Pepper extracts were obtained by drying, cutting, and separating the different parts of the fruit and placing them into a Soxhlet system for further extraction with methanol. Evaluation of the composition, antioxidant activity, and inhibitory concentrations of a blend of Serrano and Habanero pepper extracts against Escherichia coli and Listeria monocytogenes was studied. Habanero whole fruit had the highest capsaicinoid content. Serrano whole fruit had the highest phenolic content and the most flavonoids of all extracts. Habanero seed had the highest antioxidant activity. It was observed that the Habanero whole fruit and its seeds had the lowest minimum inhibitory concentrations of E. coli and L. monocytogenes, respectively. It was also observed that there were synergistic and additive effects when extracts were combined against both bacteria; meaning that there is an increased antimicrobial effect when combined than when each extract was applied individually. The antimicrobial effect depends on the pepper species.