The Korean Journal of Food & Health Convergence (식품보건융합연구)

Korea Food & Health Convergence Association (한국식품보건융합학회)
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In-vitro Antimicrobial Activity Phytochemical and Cytotoxicity of Methanolic Fruits Extract of Capsicum frutescent

  • Elbashir, Habiballah A. (Department of Microbiology, Faculty of Medical Laboratory Sciences, International University of Africa) ;
  • Mubarak, Elnaeim E. (Department of Microbiology, Faculty of Pure and Applied Sciences, International University of Africa) ;
  • Kabbashi, Ahmed S. (Department of Microbiology, Faculty of Pure and Applied Sciences, International University of Africa) ;
  • Garbi, Mohamed I. (Department of Microbiology, Faculty of Pure and Applied Sciences, International University of Africa) ;
  • Elshikh, Ahmed A. (Department of Microbiology, Faculty of Pure and Applied Sciences, International University of Africa)
  • Received : 2018.10.07
  • Accepted : 2018.11.17
  • Published : 2018.12.30
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Abstract

Capsicum frutescen is known in Sudan, is one of the most commonly used pepper species in cooking and in Sudanese folk medicine. The present study was conducted to investigate antimicrobial (bacteria and fungi) and cytotoxicity (Brine Shrimp Lethality Test) of methanolic extract of Capsicum frutescen (fruits). The extract have been tested in the present study to investigate the in vitro potential effects against Gram positive, Gram negative bacteria and fungi. The selected organisms were Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumonia and Candida albicans using the cup plate agar diffusion method. The methanol extract of Capsicum frutescen (fruits) exhibited inhibitory effects against Escherichia coli with zone of inhibition (23 mm) and Klebsiella pneumonia with zone of inhibition (17 mm). The phytochemical screening revealed the presence of Tannins, Saponin, Alkaloids, Anthroquinoles and Terpenoids. The Cytotoxicity of methanolic extract of Capsicum frutescens was $LD_{50}$ $64.68{\mu}g/ml$. The activity and presence of compounds known to be biologically active are a validation for the use of Capsicum as a food ingredient and as a therapeutic element of traditional medicine.

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