Antibacterial activity of two bell pepper extracts: Capsicum annuum L. and Capsicum frutescens

International Journal of Food Properties

Volumn 15, Issue 5, 2012, Pages 961-971

  Koffi Nevry, Rose ^a   Kouassi, Kouassi Clément ^a,b   Nanga, Zinzerdof Yesse ^b,c   Koussémon, Marina ^a   Loukou, Guillaume Yao ^b,c  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

^b National Laboratory of Public Health   (Côte d’Ivoire)

^c UNIVERSITÉ FÉLIX HOUPHOUËT BOIGNY   (Côte d’Ivoire)

Author keywords

Minimal bactericidal concentration; Minimum inhibitory concentration; Pathogen; Phytochemical compounds; Plant; Traditional medicine

Indexed keywords

ANTI-BACTERIAL ACTIVITY; AQUEOUS EXTRACTS; BACTERICIDAL AGENT; BELL PEPPERS; CAPSICUM ANNUUM; FOOD INGREDIENTS; METHANOL EXTRACT; MINIMAL INHIBITORY CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; PHYTOCHEMICAL COMPOUNDS; PLANT; POLYPHENOLS; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; VIBRIO CHOLERAE;

BACTERICIDES; ESCHERICHIA COLI; FRUITS; PATHOGENS; PHENOLS; PLANTS (BOTANY); SALMONELLA;

METHANOL;

BACTERIA (MICROORGANISMS); CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM FRUTESCENS; ESCHERICHIA COLI; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SHIGELLA DYSENTERIAE; STAPHYLOCOCCUS AUREUS; VIBRIO CHOLERAE;

EID: 84865463141     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.509896     Document Type: Article

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