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标题：Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes
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作者：Peter Popelka ; Pavlína Jevinová ; Karel Šmejkal 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2017
卷号：11
期号：1
页码：223-229
DOI：10.5219/731
语种：English
出版社：Association HACCP Consulting
摘要：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.
其他摘要：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.
关键词：antibacterial activity; capsaicin; chilli peppers; HPLC; micromycetes
其他关键词：antibacterial activity;capsaicin;chilli peppers;HPLC;micromycetes