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. Key words: Capsicum frutescens, phytochemical, antibacterial, long pepper fruits, food, pathogens.
Highlights
Pepper, the plant used in this research, belongs to the genus Capsicum in the family Solanaceae (Dutta, 2001)
Methods described by Association of Official Analytical Chemists (AOAC) were employed to determine the phytochemicals in the pepper fruits
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
Summary
The plant used in this research, belongs to the genus Capsicum in the family Solanaceae (Dutta, 2001). It is cultivated and consumed worldwide, in the African and Asian countries. The five long peppers used in this project are rich in vitamins, especially A, B and E They are good sources of essential minerals such as magnesium, zinc, iron, phosphorous and potassium (Otunola et al, 2010). They have been used for thousands of years as spices in food to enhance the flavor, color and aroma of food. In addition to boosting flavor, they are known for their preservative and medicinal value (Oni, 2011; Otunola et al, 2010)
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