Antibacterial activity of Capsicum annuum L. oleoresin

S. Nurjanah, Z. Sudaryanto, A. Widyasanti, H. Pratiwi
Antibacterial activity of oleoresin from two Capsicum annuum L. types (curly red and big red chilli) was investigated. Oleoresin was extracted with ethanol, and then its antibacterial activity against pathogenic bacteria (Gram-positive bacteria: Staphylococcus aureus, Staphylococcus epidermis, and Gram-negative bacteria: Escherichia coli, Pseudomonas aeruginosa) was examined. Resistance pattern was examined using an in vitro disc diffusion method. The study showed that the inhibition zone of curly red chilli oleoresin for S. aureus, S. epidermis, E coli, and P. aeruginosa were 18.25, 17, 24 and 2.9 mm, respectively, while that of big red chilli oleoresin for the same bacteria were 2.86, 2.02, 1.06 and 1.65 mm, respectively. Based on the result, C. annuum L. oleoresin can be considered as a potential natural antibacterial product.
Nurjanah, S., Sudaryanto, Z., Widyasanti, A. and Pratiwi, H. (2016). Antibacterial activity of Capsicum annuum L. oleoresin. Acta Hortic. 1125, 189-194
DOI: 10.17660/ActaHortic.2016.1125.23
pathogenic bacteria, big red chilli, curly red chilli, inhibition zone, disc diffusion method

Acta Horticulturae