In Vitro Analysis of the Antibacterial Property of Chili (Capsicum frutescens) to Methicillin Resistant Staphylococcus aureus
Journal Title: Scholars Academic Journal of Biosciences - Year 2016, Vol 4, Issue 2
Abstract
Abstract: This study aimed to evaluate the antibacterial property of chili (Cpsicum frutescens) to Methicillin Resistant Staphylococcus aureus. Specifically it aimed to: 1. Determine the effect of different concentrations of Chili (Capsicum frutescens) extracts to MRSA in vitro. 2. Determine the relationship between concentrations of extracts to their antibacterial property: a. Pure extract b. 75% extract c. 50% extract d. 25% extract. 3. Compare the effectiveness of Chili (Capsicum frutescens) extracts with Vancomycin as a positive control. Pearson Correlation Analysis was conducted to examine whether there is a relationship between concentrations of extracts to their antibacterial property. Based on the findings of the study, the following conclusions were drawn as (a) MRSA is susceptible to 100% Chili (Capsicum frutescens) extract, intermediate to 75% Chili (Capsicum frutescens) extract and is resistant to 50% and 25% Chili (Capsicum frutescens) extract. (b)Higher percentages of concentration of extract were associated with higher antibacterial property. All different concentartions of Chili (Capsicum frutescens) extract are significantly weaker in inhibiting the growth of MRSA as compared with Vancomycin. Keywords: Antibiotics, Capsaicin, Intermediate, Pathogen, Resistant, Susceptible, Zone of inhibition.
Authors and Affiliations
Gina M. Zamora
Keywords
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