GC-EIMS analysis, antifungal and anti-aflatoxigenic activity of <i>Capsicum chinense</i> and <i>Piper nigrum</i> fruits and their bioactive compounds capsaicin and piperine upon <i>Aspergillus parasiticus</i>

Abstract

GC-EIMS analysis, antifungal- and anti-aflatoxigenic activities of the ethanolic extract of <i>Capsicum chinense</i> and <i>Piper nigrum</i> fruits and their main bioactive compounds were evaluated upon <i>Aspergillus parasiticus</i>. The GC-EIMS analysis showed capsaicin (50.49%) and piperine (95.94%) as the major constituents in <i>C. chinense</i> and <i>P. nigrum,</i> respectively. MIC₅₀ values revealed that capsaicin (39 μg/mL) and piperine (67 μg/mL) were lower than those from fruit extracts of <i>C. chinense</i> (381 μg/mL) and <i>P. nigrum</i> (68 μg/mL). Extracts and bioactive compounds showed anti-aflatoxigenic activity. Maximum aflatoxin inhibition occurred at 150 µg/mL of extracts and compounds. The present study showed satisfactory results concerning the effects of ethanolic extract of <i>C. chinense</i> and <i>P. nigrum</i> fruits upon <i>A. parasiticus,</i> showing the capabilities of inhibiting fungal growth development and altering aflatoxins production.