Abstract
One of traditional plant that has so many pharmacology effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world is known five varieties of Capsicum which are C. annuum, C. frutescens, C. chinense, C. baccatum, and C. pubescens. 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 C. chinense. 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 Capsicum chinense 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.
Highlights
For a long time hot pepper fruit has been known all over the world as a delicious spice with a characteristic smell and taste
The high performance liquid chromatography (HPLC) method was used for determination of capsaicin and dihydrocapsaicin content in various dried peppers from genera C. chinense
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
Summary
For a long time hot pepper fruit has been known all over the world as a delicious spice with a characteristic smell and taste. The capsaicinoids have evolved in chilli peppers as a defence mechanism against mammalian predators; this trait is an important fruit quality attribute and one of the most important reasons chilli peppers are consumed It is an extraordinarily versatile agent, and its use is ranging, in the fields from pharmaceutical purposes and nutrition (seasoning) to chemical weapons. It has been reported to show anticancer effect (Morré and Morré, 2003) and to be active against neurogenic inflammation (burning and stinging of hands, mouth and eyes) (Szolcsanyi, 2004). The latter property is the basis for the use of capsaicin in defensive pepper sprays. Capsaicin and other members of the capsaicinoids group produce a large number of physiological and pharmacological effects on the gastrointestinal tract, the cardiovascular and respiratory system as well as the sensory and thermoregulation systems
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