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Food Science and Technology International
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Evaluation of Phenylpropanoids in Ten Capsicum annuum L. Varieties and Their Inhibitory Effects on Listeria monocytogenes Murray, Webb and Swann Scott A

C. Acero-Ortega

Departamentode Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Carpio y Plan de Ayala, Colonia Santo Tomás, México 11340 D.F.

L. Dorantes-Alvarez

Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Carpio y Plan de Ayala, Colonia Santo Tomás, México 11340 D.F. ldoran{at}ipn.mx

H. Hernández-Sánchez

G. Gutiérrez-López

Departamentode Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Carpio y Plan de Ayala, Colonia Santo Tomás, México 11340 D.F.

G. Aparicio

BacteriologíaMédica, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Carpio y Plan de Ayala, Colonia Santo Tomás, México 11340 D.F.

M. E. Jaramillo-Flores

Departamentode Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Carpio y Plan de Ayala, Colonia Santo Tomás, México 11340 D.F.

Extracts of pepper from ten different varieties of Capsicum annuumL. were prepared and their phenylpropanoids content was analysed by HPLC. There were seven different compounds identified at varying concentrations depending on pepper variety (L-phenylalanine, t-cinnamic acid, o-coumaric acid, mcoumaric acid, ferulic acid, caffeic acid and capsaicin) which are intermediates of the capsaicinoids pathway. The inhibitory action of the pepper extracts was evaluated against Listeria monocytogenes Murray, Webb and Swann Scott A by the agar diffusion test. Results showed that three of the 10 extracts had an antibacterial effect. Guajillo San Luis pepper presented the highest inhibitory effect, and contained the major concentration of cinnamic and caffeic acids. In order to analyse the individual contribution of every phenylpropanoid to the bacteriostatic effect, different concentrations were tested on the growth and survival of L. monocytogenesSwann Scott A.There were no significant differences (p> 0.05) in the t-cinnamic, o-coumaric, m-coumaric, ferulic acids and capsaicin among the samples. However, a significant difference was found between these compounds and the bactericidal action of caffeic acid. The results confirmed that L. monocytogenesSwann Scott A is inhibited by some pepper extracts, and also that some specific phenylpropanoids had a bacteriostatic effect.

Key Words: Listeria • inhibition • antibacterial activity • Capsicum annuumL. • phenylpropanoids

Food Science and Technology International, Vol. 11, No. 1, 5-10 (2005)
DOI: 10.1177/1082013205050902
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