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

Yakup AKKOÇ; Mehmet ARSLAN; Nurcan ERBİL; Zehra Tuğba MURATHAN

doi:https://doi.org/10.32571/ijct.1087514

Article Details

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

Authors:

Yakup AKKOÇ | Mehmet ARSLAN | Nurcan ERBİL | Zehra Tuğba MURATHAN

Publisher:

İbrahim DEMİRTAŞ

Main Topics:

Food technology

Journal:

International Journal of Chemistry and Technology 2022 Vol.6 Issue 1, pp.48-55

Document Type:

Article

Publication Date:

7/2022

Document Language:

English

Document ID (Org No.):

2000476719

Frequency:

Bi-Annual

eISSN:

2602-277X

DOI:

https://doi.org/10.32571/ijct.1087514

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.

Article Details

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

Authors: Yakup AKKOÇ | Mehmet ARSLAN | Nurcan ERBİL | Zehra Tuğba MURATHAN

Publisher: İbrahim DEMİRTAŞ

Main Topics: Food technology

Journal: International Journal of Chemistry and Technology 2022 Vol.6 Issue 1, pp.48-55

Document Type: Article

Publication Date: 7/2022

Document Language: English

Document ID (Org No.): 2000476719

Frequency: Bi-Annual

eISSN: 2602-277X

DOI: https://doi.org/10.32571/ijct.1087514

Issues

Authors:

Yakup AKKOÇ | Mehmet ARSLAN | Nurcan ERBİL | Zehra Tuğba MURATHAN

Publisher:

İbrahim DEMİRTAŞ

Main Topics:

Food technology

Journal:

International Journal of Chemistry and Technology 2022 Vol.6 Issue 1, pp.48-55

Document Type:

Article

Publication Date:

7/2022

Document Language:

English

Document ID (Org No.):

2000476719

Frequency:

Bi-Annual

eISSN:

2602-277X

DOI:

https://doi.org/10.32571/ijct.1087514