Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts

Lidia Dorantes; Raul Colmenero; Humberto Hernandez; Lydia Mota; Maria Eugenia Jaramillo; Elizabeth Fernandez; Claudia Solano

doi:10.1016/S0168-1605(00)00216-6

Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts

Lidia Dorantes, Raul Colmenero, Humberto Hernandez, Lydia Mota, Maria Eugenia Jaramillo, Elizabeth Fernandez, Claudia Solano

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Contribution to journal › Article › peer-review

120 Scopus citations

Abstract

The inhibitory effect of three chilli (Capsicum annum) extracts against Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus was investigated. Extracts from habanero, serrano and pimiento morron peppers, were included and they all inhibited growth of the four bacteria, Listeria was the most sensitive and Salmonella the most resistant. Some capsaicinoids and their precursors present in the extracts were evaluated as microbial inhibitors. The identified phenylpropanoids were: capsaicin, dihydrocapsaicin, cinnamic acid, m-coumaric acid and o-coumaric acid. It was concluded that cinnamic and m-coumaric acids contributed to the inhibition of the four bacteria via the chilli extracts. Copyright (C) 2000 Elsevier Science B.V.

Original language	English
Pages (from-to)	125-128
Number of pages	4
Journal	International Journal of Food Microbiology
Volume	57
Issue number	1-2
DOIs	https://doi.org/10.1016/S0168-1605(00)00216-6
State	Published - 10 Jun 2000

Keywords

Capsicum extracts
Growth inhibition
Pathogenic bacteria

Access to Document

10.1016/S0168-1605(00)00216-6

Cite this

@article{717a995a2eca47b8bd56977273b30a10,

title = "Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts",

abstract = "The inhibitory effect of three chilli (Capsicum annum) extracts against Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus was investigated. Extracts from habanero, serrano and pimiento morron peppers, were included and they all inhibited growth of the four bacteria, Listeria was the most sensitive and Salmonella the most resistant. Some capsaicinoids and their precursors present in the extracts were evaluated as microbial inhibitors. The identified phenylpropanoids were: capsaicin, dihydrocapsaicin, cinnamic acid, m-coumaric acid and o-coumaric acid. It was concluded that cinnamic and m-coumaric acids contributed to the inhibition of the four bacteria via the chilli extracts. Copyright (C) 2000 Elsevier Science B.V.",

keywords = "Capsicum extracts, Growth inhibition, Pathogenic bacteria",

author = "Lidia Dorantes and Raul Colmenero and Humberto Hernandez and Lydia Mota and Jaramillo, {Maria Eugenia} and Elizabeth Fernandez and Claudia Solano",

year = "2000",

month = jun,

day = "10",

doi = "10.1016/S0168-1605(00)00216-6",

language = "Ingl{\'e}s",

volume = "57",

pages = "125--128",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

number = "1-2",

}

TY - JOUR

T1 - Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts

AU - Dorantes, Lidia

AU - Colmenero, Raul

AU - Hernandez, Humberto

AU - Mota, Lydia

AU - Jaramillo, Maria Eugenia

AU - Fernandez, Elizabeth

AU - Solano, Claudia

PY - 2000/6/10

Y1 - 2000/6/10

N2 - The inhibitory effect of three chilli (Capsicum annum) extracts against Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus was investigated. Extracts from habanero, serrano and pimiento morron peppers, were included and they all inhibited growth of the four bacteria, Listeria was the most sensitive and Salmonella the most resistant. Some capsaicinoids and their precursors present in the extracts were evaluated as microbial inhibitors. The identified phenylpropanoids were: capsaicin, dihydrocapsaicin, cinnamic acid, m-coumaric acid and o-coumaric acid. It was concluded that cinnamic and m-coumaric acids contributed to the inhibition of the four bacteria via the chilli extracts. Copyright (C) 2000 Elsevier Science B.V.

AB - The inhibitory effect of three chilli (Capsicum annum) extracts against Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus was investigated. Extracts from habanero, serrano and pimiento morron peppers, were included and they all inhibited growth of the four bacteria, Listeria was the most sensitive and Salmonella the most resistant. Some capsaicinoids and their precursors present in the extracts were evaluated as microbial inhibitors. The identified phenylpropanoids were: capsaicin, dihydrocapsaicin, cinnamic acid, m-coumaric acid and o-coumaric acid. It was concluded that cinnamic and m-coumaric acids contributed to the inhibition of the four bacteria via the chilli extracts. Copyright (C) 2000 Elsevier Science B.V.

KW - Capsicum extracts

KW - Growth inhibition

KW - Pathogenic bacteria

UR - http://www.scopus.com/inward/record.url?scp=0034631442&partnerID=8YFLogxK

U2 - 10.1016/S0168-1605(00)00216-6

DO - 10.1016/S0168-1605(00)00216-6

M3 - Artículo

SN - 0168-1605

VL - 57

SP - 125

EP - 128

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 1-2

ER -

Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this