Bird Chili Research Articles

Host Preference of Bactrocera latifrons (Hendel) (Diptera: Tephritidae) Among Fruits of Solanaceous Plants.

Simple SummaryBactrocera latifrons (Diptera: Tephritidae) is the major pest in economic chili and eggplant of Thailand. Although B. latifrons has many host plant species, it does not unequally prefer each host plant. Results of this study indicated that among seven host plant species of family Solanaceae, Capsicum fruits were preferred by B. latifrons for oviposition over Solanum fruits. Bird chili and banana pepper were the most preferred hosts for B. latifrons. Turkey berry was least preferred by B. latifrons. Results of this study develop knowledge of the specific mechanisms by which host fruit varieties, host fruit species and physiological changes during ripening of host fruit influence B. latifrons’ preference. This is of potential value in field management, quarantine and plant breeding using traditional or transgenic approaches.Host preference of Bactrocera latifrons (Hendel) (Diptera: Tephritidae), major chili and nightshade pest, was studied using seven host plant species of family Solanaceae. Two nightshade species, eggplant, Solanum melongena L. and turkey berry, Solanum torvum Sw.; three pepper and one large chili cultivar of Capsicum annum L., banana pepper, cayenne pepper, noom pepper and duey kai chili; and one small chili cultivar of Capsicum frutescens L., bird chili, were used as tested host plants of B. latifrons for a series of choice test and no-choice test under the laboratory. Results revealed that B. latifrons preferred Capsicum fruits for oviposition rather than Solanum fruits. Bird chili and banana pepper were the most preferred host for B. latifrons, with the highest number of pupae per gram of fruit in no-choice and choice experiment, respectively. Although the best larval performance parameters of B. latifrons were better for eggplant than for other Solanaceous plants, fruit characteristics and total phenolic content in fruit play a major role for host preference of B. latifrons. Turkey berry was least preferred by B. latifrons, with the lowest number of pupae per fruit and it was not oviposited by B. latifrons female fly under the choice situation at all stages of ripeness.

Effects of farming system and maturity stage on quality, storability and antioxidant content of bird chilli pepper (<i>Capsicum annuum</i> cv. Huaraea SK.13) subjected to cold storage

Effects of farming system and maturity stage on quality, storability and antioxidant content of bird chilli pepper (<i>Capsicum annuum</i> cv. Huaraea SK.13) subjected to cold storage

Keragaman Genetik 19 Genotipe Cabai Rawit Merah (Capsicum frutescens) serta Ketahanannya terhadap Kutu Daun (Aphis gossypii)

The information on birds eye chili (Capsicum frutescens L.) resistance to melon aphids (Aphis gossypii) is rarely reported. Objectives of this research were to evaluate genetic variability of 19 genotypes bird chili and identify the potential genotypes resistant to A. gossypii. This research consisted of two experiments. The first experiment was conducted in April-December 2015 at Leuwikopo Experimental Field, Faculty of Agriculture IPB. Genetic materials used were 19 genotypes of bird chili from Plant Breeding Laboratory IPB which were planted from seedling stage until harvesting stage. The second experiment was conducted in May 2017-May 2018 at Faculty of Agriculture, IPB Darmaga Campus. Material used were 19 genotypes of bird chili at seedling stage, and melon aphids which were collected from Leuwikopo Experimental Field IPB. Melon aphid infestation method used no-choice test. The results showed the genetic variability of bird chili had more than 0.30 coefficient of dissimilarity. Genetic variability for canopy width, anther length, fruit weight, and fruit length were classified to broad, but total fruit weight per plant was classified to narrow. There were six genotypes clasified resistant to melon aphid, i.e., C332, C343, C333, C334, C290, C346. The potential genotypes for breeding program of bird chili resistant to melon aphid were C343 and C334.Keywords: Aphis gossypii, Capsicum frutescens, cluster, resistant variety

Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products

Garlic (Allium sativum), pepper (Piper nigrum) and bird chili (Capsicum frutescens) are spices generally added into fermented meat products to enhance their tastes and flavors. Different solvent extractions of these spices were investigated for their antioxidant and antibacterial activities. Among all spice extracts, 50% (v/v) ethanolic extract of pepper exhibited the highest antioxidant activities against DPPH• and ABTS•+ with the IC50 of 0.03 and 0.51 mg dried extract/mL, respectively. The water extract of pepper gave greater ferric reducing antioxidant power (FRAP) as compared to its ethanolic extract. The water extract of garlic showed the lowest minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens and lactic acid bacteria commonly found in the fermented meat products in the ranges of 8.8–141.4 and 8.8–282.2 mg dried extract/mL, respectively. Therefore, these spices could play crucial roles as the antioxidant and natural preservatives in the fermented meat products. Practical Applications Southeast Asian spices such as garlic, pepper and bird chili have been extensively used in Asian cuisines. Apart from their culinary values, these spices can also act as preservatives especially when used in fermented foods. The information provided in this study strongly validate the food preservative functions of these spices as the natural antioxidants and antibacterial agents against lactic acid bacteria and related foodborne pathogens commonly found in fermented meat products. Different extraction solvents were also used to ensure that they could still exhibit the beneficial activities in both aqueous and lipid phases. For practical applications, the most effective spice extracts would be chosen as an alternative natural preservative in various food industries, pharmaceutical and healthcare manufacturers.

Inhibitory Activity of Bacillus subtilis BCC 6327 Metabolites against Growth of Aflatoxigenic Fungi Isolated from Bird Chili Powder

Inhibitory Activity of Bacillus subtilis BCC 6327 Metabolites against Growth of Aflatoxigenic Fungi Isolated from Bird Chili Powder

Inhibitory Effect of Luteolin on Estrogen Biosynthesis in Human Ovarian Granulosa Cells by Suppression of Aromatase (CYP19)

Inhibition of aromatase, the key enzyme in estrogen biosynthesis, is an important strategy in the treatment of breast cancer. Several dietary flavonoids show aromatase inhibitory activity, but their tissue specificity and mechanism remain unclear. This study found that the dietary flavonoid luteolin potently inhibited estrogen biosynthesis in a dose- and time-dependent manner in KGN cells derived from human ovarian granulosa cells, the major source of estrogens in premenopausal women. Luteolin decreased aromatase mRNA and protein expression in KGN cells. Luteolin also promoted aromatase protein degradation and inhibited estrogen biosynthesis in aromatase-expressing HEK293A cells, but had no effect on recombinant expressed aromatase. Estrogen biosynthesis in KGN cells was inhibited with differing potencies by extracts of onion and bird chili and by four other dietary flavonoids: kaempferol, quercetin, myricetin, and isorhamnetin. The present study suggests that luteolin inhibits estrogen biosynthesis by decreasing aromatase expression and destabilizing aromatase protein, and it warrants further investigation as a potential treatment for estrogen-dependent cancers.

PRELIMINARY STUDY OF ANTIMICROBIAL ACTIVITIES ON MEDICINAL HERBS OF THAI FOOD INGREDIENTS

PRELIMINARY STUDY OF ANTIMICROBIAL ACTIVITIES ON MEDICINAL HERBS OF THAI FOOD INGREDIENTS

Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants.

Studies were conducted on the flavonoids (myricetin, quercetin, kaempferol, luteolin, and apigenin) contents of 62 edible tropical plants. The highest total flavonoids content was in onion leaves (1497.5 mg/kg quercetin, 391.0 mg/kg luteolin, and 832.0 mg/kg kaempferol), followed by Semambu leaves (2041.0 mg/kg), bird chili (1663.0 mg/kg), black tea (1491.0 mg/kg), papaya shoots (1264.0 mg/kg), and guava (1128.5 mg/kg). The major flavonoid in these plant extracts is quercetin, followed by myricetin and kaempferol. Luteolin could be detected only in broccoli (74.5 mg/kg dry weight), green chili (33.0 mg/kg), bird chili (1035.0 mg/kg), onion leaves (391.0 mg/kg), belimbi fruit (202.0 mg/kg), belimbi leaves (464.5 mg/kg), French bean (11.0 mg/kg), carrot (37.5 mg/kg), white radish (9.0 mg/kg), local celery (80.5 mg/kg), limau purut leaves (30.5 mg/kg), and dried asam gelugur (107.5 mg/kg). Apigenin was found only in Chinese cabbage (187.0 mg/kg), bell pepper (272.0 mg/kg), garlic (217.0 mg/kg), belimbi fruit (458.0 mg/kg), French peas (176.0 mg/kg), snake gourd (42.4 mg/kg), guava (579.0 mg/kg), wolfberry leaves (547.0 mg/kg), local celery (338.5 mg/kg), daun turi (39.5 mg/kg), and kadok (34.5 mg/kg). In vegetables, quercetin glycosides predominate, but glycosides of kaempferol, luteolin, and apigenin are also present. Fruits contain almost exclusively quercetin glycosides, whereas kaempferol and myricetin glycosides are found only in trace quantities.