Potency of Unripe and Ripe Express Extracts of Long Pepper (Capsicum frutescens var. baccatum) Against Some Common Pathogens

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Purpose: This study assessed the comparative activity of express extracts of Capsicum frutescens var. baccatum against some bacterial pathogens such as Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Pseudomonas aerugionsa. Materials and Methods: The ripe and unripe Capsicum frutescens var. baccatum was obtained from a smallholder farmer in Ndemili, Delta State, Nigeria. The peppers were macerated using pestle and mortar and the extract was obtained through filter-pressing using a double muslin cloth. The extracts were tested for sensitivity using agar well diffusion techniques. Results: The various zone of inhibition for Escherichia coli, Pseudomonas aerugionsa, Staphylococcus aureus, Bacillus subtilis and Pseudomonas aeruginosa were 11.11, 13.00, 12.67, and 10.00 mm, respectively for unripe express extract and 10.33, 11.33, 12.00, and 9.67 mm, respectively for ripe express extracts. In comparison, the unripe pepper had a higher zone of inhibition compared to the ripe extract, though not significantly different at p>0.05 for each of the isolates. Conclusion: The inhibition by the unripe and ripe express extracts of Capsicum frutescens var. baccatum is an indication that they are potential broad-spectrum antibiotics.