Phytochemical screening and antibacterial properties of selected Nigerian long pepper (Capsicum frutescens) fruits

Abstract

Five varieties of Nigerian long pepper (Capsicum frutescens) fruits (var. baccatum, chacoense, fingerh, maxima and minima) were studied for their antibacterial activities. Methods described by Association of Official Analytical Chemists (AOAC) were employed to determine the phytochemicals in the pepper fruits. The Capsicum frutescens fruits showed antibacterial activity (10.33 -32.66 mm zones of inhibition) against all the tested pathogenic bacteria. The minimum inhibitory concentrations for the peppers range between 7.8 and 37.5 mg/ml. Pepper var. minima had the highest MIC (37.5 mg/ml) while pepper var. fingerh exhibited the lowest MIC (7.8 mg/ml) against Pseudomonas aeruginosa and Salmonella typhi, respectively. The flavonoids, tannins, alkaloids and saponins found present in the extracts were quantified as 0. 0019-0.0043, 0.0084-0.0146, 6.57-15.78 and 15.67-26.29 mg/ml, respectively. From this study, it was concluded that the long peppers have antibacterial effect on the tested food borne pathogens; even the less pungent C. frutescens var. fingerh showed antibacterial activity. These peppers when consumed raw could prevent elaboration of infection that the test pathogenic bacteria could cause if consumed in foods.

Evaluation of crude and ethanolic extracts of Capsicum frutescens var. minima fruit against some common bacterial pathogens

“…The bioactive ingredients could account for the pharmacological potentials of pepper including its antimicrobial activities. Bello et al 16 have reported that 5 varieties of Capsicum frutescens viz: maxima, minima, chacoense, baccatum and finger contain flavonoids, tannins, alkaloids and saponins as active ingredients. Sen et al 19 reported the presence of alkaloids, tannins, flavonoids, saponins, phenol, carbohydrate, protein, reducing sugar and capsaicin in Capsicum annuum, Capsicum frutescens, and Capsicum chinense.…”

“…Hot red pepper (Capsicum annuum) and chili pepper (Capsicum frutescence) is characterized by a pungent smell. 15,16 Basically, the nutrient composition chili pepper is influenced by the maturity stage ripe (red) or unripe (green). 17 According to Bello et al 16 capsaicinoid alkaloids found in pepper is responsible for the smell.…”

“…In Nigeria, five varieties of Capsicum frutescence have been reported in literature including maxima, minima, chacoense, baccatum and finger. 16 In a review studies, the genus capsicum have been reported to possess analgesic, hypoglycemic, gastroprotective, anticancer, anti-inflammatory, antidiabetic, antimicrobial, anticholesteremic, anticlotting, antiangiogenic, antiparasitic, antiarthritic, antineoplastic, antioxidant, antihemorrhoidal, anti-obesity, antipyretic and larvicidal activities, 14,17,18 and provide relief against rhinitis sinusitis, migraine, diabetes and arthritis. 17 Several studies have indicated that different solvents (water, ethanol, acetone) has varying effects on the zone of inhibition of Capsicum frutescence against some common pathogens.…”

In vivo antimalarial activity of crude fruit extract of Capsicum frutescens var. minima (Solanaceae) against Plasmodium berghei infected mice

“…frutescens is commonly used as a folk medicine for malaria treatment. Consequently, this study investigated the in vivo antimalarial activity of the plant in an attempt to contribute to the discovery of novel antimalarial drugs using 4-day suppressive test [19,20]. The test is a widely utilized standard in vivo antimalarial screening model in scientific research.…”

“…Next, the 80% methanolic crude extract was prepared using cold maceration technique as per to the method described by Bello et al. (19). Accordingly, 500g of coarse powder was soaked in 750 ml of 80% methanol solution using an Erlenmeyer flask.…”