The Efficiency of Capsaicin in Chilli on Antibacterial Activity of Salmonella

This research aimed to study the extraction of capsaicin from Capsicum annuum and Capsicum frutescens fruits by the reflux extraction method and its ability to inhibit the growth of salmonella bacteria. Material and method: Capsaicin from Capsicum annuum and Capsicum frutescens fruits were extracted by reflux method using acetone as a solvent. Then, the acetone was separated from the extracts by a rotary evaporator, taken the extracts for measure the absorbance and tested for inhibiting the growth of Salmonella bacteria. Each group of 3 samples were prepared. The control group is a 100µL solution containing Salmonella at a concentration of 1:1000, mixed with 900 µL of saline. Experimental groups were the plates mixed with Salmonella and the extracts. All plates were incubated for 24 hours at 35.5 °C. and counted bacterial colonies as the number of bacteria colonies forming units (CFUs). Results: Revealed the light absorbance of the extracts from the Capsicum annuum and Capsicum frutescens was in the same range as the absorbance of pure capsaicin. To test the ability to inhibit the growth of Salmonella bacteria, the average number of Salmonella colonies was 134 CFUs in the control group, and the experimental groups with the capsaicin from both chilli peppers did not find the number of Salmonella colonies. Conclusion: The extracts of Capsicum annuum and Capsicum frutescens fruits had capsaicin. The substances obtained from the extracts of both peppers were able to inhibit the growth of Salmonella with no difference in effectiveness