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

Makale detayları

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

Yazarlar:

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

Yayıncı:

İbrahim DEMİRTAŞ

Ana Başlıklar:

Gıda teknolojisi

Dergi:

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

Belge Tipi:

Makale

Yayın Tarihi:

7/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000476719

Sıklık:

İki Yıllık

eISSN:

2602-277X

DOI:

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

Özet:

 

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.

Makale detayları

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

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

Yayıncı: İbrahim DEMİRTAŞ

Ana Başlıklar: Gıda teknolojisi

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

Belge Tipi: Makale

Yayın Tarihi: 7/2022

Belge Dili: İngilizce

Document ID (Org No.): 2000476719

Sıklık: İki Yıllık

eISSN: 2602-277X

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

Sayı

Yazarlar:

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

Yayıncı:

İbrahim DEMİRTAŞ

Ana Başlıklar:

Gıda teknolojisi

Dergi:

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

Belge Tipi:

Makale

Yayın Tarihi:

7/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000476719

Sıklık:

İki Yıllık

eISSN:

2602-277X

DOI:

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