Examinando por Materia "Capsicum"

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    Efecto antibacteriano a diferentes concentraciones del extracto etanólico del fruto de Capsicum pubescens “rocoto” en cepas estándares
    (Universidad Privada Norbert Wiener, 2018-10-09) Carhuancho Gonzáles, Pedro Edgar; Huarcaya Estrada, Jhon Wilfredo; Chávez Flores, Juana Elvira
    The present research aimed to evaluate the antibacterial effect of the ethanolic extract of the fruit of Capsicum pubescens “rocoto” on standard strains. The ethanolic extract was prepared using the lixiviation (percolation) method at concentrations of 25, 50, and 100%. Solubility testing and qualitative phytochemical analysis were performed. The antimicrobial activity was assessed in triplicate against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, and Bacillus subtilis ATCC 6633 using the disk diffusion method (Kirby–Bauer) and the modified agar well method. Inhibition zones were measured with a vernier caliper. Positive controls were oxacillin discs (1 µg) and ciprofloxacin discs (5 µg). The extract was soluble in distilled water, ethanol, and methanol. The qualitative phytochemical analysis revealed the presence of flavonoids, alkaloids, tannins, and phenolic compounds. It was concluded that the antibacterial effect was only observed against Staphylococcus aureus ATCC 25923 and Bacillus subtilis ATCC 6633, with greater inhibitory activity recorded using the modified agar well method.