Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes


  • Peter Popelka Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice
  • Pavlí­na Jevinová Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice
  • Karel Šmejkal Veterinary and Pharmaceutical University in Brno, Faculty of Pharmacy, Department of Natural Drugs, Palackeho tr. 1946/1, 612 42 Brno
  • Pavol Roba Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice



antibacterial activity, capsaicin, chilli peppers, HPLC, micromycetes


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.


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How to Cite

Popelka, P. ., Jevinová, P. ., Šmejkal, K. ., & Roba, P. . (2017). Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 223–229.

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