Antimicrobial, antioxidant and mutagenic effect potential of red pepper (Capsicum annum)

Abstract

In this study, the biochemical, microbiological, mutagenic and antioxidant properties of red pepper (Capsicum annum) grown in 6 districts of Adıyaman province (Kahta, Gerger, Sincik, Samsat, Tut, Gölbaşı) were investigated. The bioactive compounds of Gerger samples, which also exhibited higher antioxidant activity. The results of antimicrobial activity showed that Kahta pepper extract exhibited antibacterial activity against Staphylococcus aureus ATCC 6538 with an MIC (minimum inhibition concentration) value of 0.715 mg/ml. The lowest MIC values in the pepper extracts were obtained in Kahta pepper extract (0.715-1.43 mg ml-1), and the highest MIC values were recorded in Tut pepper extract (1.1525-4.61 mg ml-1). The mutagenic activity results of peppers indicated no mutagenic effect at the doses tests and in the studies carried out on TA 100 strains and Salmonella typhimurium TA 98 and in the absence of S9. Dose dependent increase was recorded on Salmonella typhimurium TA 98 strain of Samsat pepper samples. But, the rising was not statistically importent.

Keywords

• Phenolics compounds
• bioactive compounds
• medicinal plants
• flavonoids.

Antimicrobial, antioxidant and mutagenic effect potential of red pepper (Capsicum annum)

Abstract

Keywords

• red pepper

References

1. Duman, A. D.; Zorlugenç, B.; Evliya, B. KSU Journal of Science and Engineering. 2002, 5, 111-117.
2. Topak, H.; Erbil, N.; Dığrak, M. Fırat University Journal of Science and Engineering Sciences. 2008, 20, 257-264.
3. Kusçu, A. The Effect of Continuous Drying Process on Quality Characteristics of Red Pepper. Master Thesis. Süleyman Demirel University, Institute of Science and Technology, Isparta, Türkiye. 2002
4. Sim, K. H.; Sil, H. Y. International Journal of Food Science and Technology. 2008,43, 1813-1823.
5. Zimmer, A. R.; Leonardi, B.; Miron, D.; Schapoval, E.; de Oliveira, J. R.; Gosmann, G. Journal of Ethnopharmacology. 2012, 139, 228-233.
6. Lartillot, S.; Kedziora, R.; Athias, A. Preparative Biochemistry. 1988, 18(3), 241-6.
7. Bergmeyer, H.U. Methods of Enzymatic Analysis V2. Verlag Chemie, Weinheim. 1974. eBook ISBN: 9780323161374
8. Spanos, G.A.; Wrolstad, R.E. J.Agric.Food Chem. 1992, 40(9),1478-1487.

9. Quettier-Deleu, C.; Gressier, B.;Vasseur, J.; Dine, T.; Brunet, J; Luyck, M.; Cazin, M.; Cazin, J. C.; Bailleul, F.; Trotin, F. Journal of Ethnopharmacology. 2000, 72, 35-40.
10. AOAC. Official Methods of Analysis of The Association of Official Analytical Chemists 15th ed., Arlington VA, USA, 1990,1058-1059.
11. Bakhshi, D.; Arakawa, O. Journal of Food, Agriculture & Environment. 2006, 4 (1), 75-79.
12. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Free Radical Biology and Medicine. 1999, 26(9/10), 1231-1237.
13. Benzie, I. F. F.; Strain, J. J. Analytical Biochemistry. 1996, 239, 70-76.
14. Abbasoğlu, U.; Tosun, F.; Aydınoğlu, A. Journal of Pharmaceutical Sciences. 1995, 20, 125-127.
15. Uysal, N. E. Taraxacum farinosum Hausskn. Determination of antibacterial activities of Et Bornm and Taraxacum mirabile Wagenitz extracts. Master Thesis. Selcuk University, Institute of Science and Technology, Konya, 2011.
16. Maron, D.M.; Ames, B.N. Revised methods for the Salmonella mutagenicity test. Mutation Res. 1983, 113,173-215.
17. Ergün, F. Turkish Journal of Agriculture and Natural Sciences. 2021, 8(3), 693-701.
18. Arın, B. Investigation of Antimicrobial and Antioxidant Activities of Some Spices used in Meat Products. Doctoral dissertation, İstanbul Technical University, Graduate School of Natural and Applied Sciences. Istanbul, 2009.
19. Shan, B.; Yizhong, Z.; Sun, M.; Corke, H. Journal of Agricultural and Food Chemistry. 2005,53, 7749-7759
20. Keçeli, M.A. Characterization of peppers for antioxidant content and virus resistance. Master Thesis. İzmir Institute of Technology, İzmir, 2008.
21. Akça, A. Evaluation of pepper varieties in terms of antioxidant capacities and components. Master Thesis. IU. Graduate School of Natural and Applied Sciences, 2012.
22. Ali, F; Jan, A.K.; Khan, N.M.; Ali, R.; Mukhtiar, M.; Khan, S.;Khan, S.A.; Aziz, R. Chiang Mai Journal of Science. 2018, 45(2), 881-887.
23. Loizzo, M.R.; Bonesi, M.; Serio, A.; Chaves-Lovez, C.; Falco, T.; Paparella, A.; Menichini, F.; Tundis, R. International Journal of Food Properties. 2017, 20(4): 899-910.
24. Gebara R.D.; Taveira G.B.; dos Santos L.D.; Calixto S.D.; Simao T.L.B.V.; Lassounskaia E.; Muzitano M.F.; Teixeira-Ferreira, A.; Perales J.; Rodrigues, R.; Carvalho, A.D.; Gomes,V.M. Probiotics and Antimicrobial Proteins. 2020, 12(3): 1253-1265.
25. Surh, Y.J; Lee, S.S. Food Chem Toxicol. 1996, 34,313–316
26. Sing, S.; Asad, S.F.; Ahmad, A.; Khan, N.; Hadı, S.M. Cancer Letters. 2001, 139-146.
27. Gannett, P.M.; Nagel, D.L.; Reilly, P.J.; Lawson. T.; Sharpe, J.; Toth, B. J. Org Chem. 1988, 53, 1064- 1071.
28. Sibel, B. O.; Merve, C.; Halil, İ.; Halil, İ. U.; Mehmet, Ö. KSÜ Tarim ve Doğa Dergisi. 2018,21(1), 26-31.
29. Rockwell, P.; Isaias, R. A mutagenic screening of various herbs, spices and food additives, Nutr. Cancer. 1979,1.5-10.
30. Buchmann, R.L.; Goldstein, S.; Budroe, J.P.; J. Food Sci. 1982, 47,330-333.
31. Nagabhushan, M.; Bhide, S.V. Environ. Mutagen. 1985, 7, 881-888.
32. Diaz Barriga Arceo, S.; Madrigal-Bujaidar, E.; Calderon Montellano, E.; Ramirez Herrera, L.; Diaz Garcia, B.D. Mutat. Res. 1995, 345, 105-109.
33. Villasenor, I.M.; De Ocampo, E.J.; Bremner, J.B. Natural Prod. Lett. 1995, 6, 247-253