Effects of chili pepper extracts on microbial viability and growth

Abstract

Although there are hundreds of varieties of chili peppers, those of the Capsicum annuum are more readily available. However, the more promising varieties such as Capsicum Chinense have not been extensively investigated. This study, the capsaicin content of 29 chili peppers grown under the same conditions is determined. 24 of the samples belong to the Capsicum chinense species while the others belong to the C. annuum species. Several samples from similar pepper plants of the C. chinense species showed wide variation in capsaicin content. The methanol extracts of the 29 samples were then tested for antimicrobial effects against well-known foodborne pathogens and one commensal fungus. The resazurin assay tested for bactericidal properties while the growth inhibition assay tested for bacteriostatic properties. The samples high in capsaicin showed antimicrobial properties, while no effects of bacterial viability and growth was noted from the samples low in capsaicin, except for the Tobago Scotch Bonnet Red pepper.