PAKISTAN
VETERINARY
JOURNAL
     
 
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Antibacterial Effect of Hot Peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on Some Arcobacter, Campylobacter and Helicobacter Species
 
Ali Nazmi Can Doğan1, Elif Çelik2, Pınar Aksu Kılıçle3*, Eray Atalay4, Aliye Gülmez Sağlam2, Abdullah Doğan5 and Salih Otlu2
 
1Department of Internal Clinic, Göle State Hospital, Ardahan, Turkey; 2Department of Microbiology, Faculty of Veterinary Medicine, Kafkas University, Kars, Turkey; 3Department of Biology, Faculty of Sciences and Arts, Kafkas University, Kars, Turkey; 4Department of İnternal Medicin, Faculty of Medicine, Kafkas University, Kars, Turkey; 5Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Kafkas University, Kars, Turkey
*Corresponding author: pinar-aksu@hotmail.com
 

Abstract   

In this study, water, ether and methanol extracts of the hot pepper (Capsicum annuum, Capsicum annuum var globriusculum, and Capsicum frutescens) were used as antimicrobial compounds. The pepper was shredded into small particles using a sterile scalpel and dried in a dark environment at room temperature. Dried peppers were grinded and 150 g of powder was separately thawed in 150 ml of water, 150 ml of methanol and 150 ml of ether. Samples were left for 24 hours for maceration. Samples were filtered through the Whatman No.1 filter paper. The liquid portion was evaporated to 1 ml thick with vacuum evaporator to obtain stock of extracts (25oC) (temperature is correct). The microdilution method was used to determine the antimicrobial activities of the extracts. The stock and serially diluted (2 folds) plant extracts were tested on Arcobacter butzleri, Arcobacter cryaerophilus, Arcobacter skirrowii, Helicabacter pylori and Campylobacter jejuni, which were prepared as standardized inoculum (1-2 x 106 CFU/ml). The results were measured spectrophotometrically at 405 nm wavelength. The in vitro activity of hot pepper extracts was determined at different concentrations on the bacteria tested. It was determined that the methanol extract of Capsicum annuum (C. annuum) was effective on Helicabacter pylori and Campylobacter jejuni, while its water extract was highly effective on Arcobacter cryaerophilus.

To Cite This Article: Doğan ANC, Çelik E, Kılıçle PA, Atalay E, Sağlam AG, Doğan A and Otlu S, 2018. Antibacterial effect of hot peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on some Arcobacter, Campylobacter and Helicobacter species. Pak Vet J, 38(3): 266-270. http://dx.doi.org/10.29261/pakvetj/2018.057  

 
   

ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)



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