GA 2017

Capsicum baccatum (Solanaceae, dedo-de-moça pepper) is a largely distributed species in South America, including in Brazil. In traditional medicine, due to its revitalizing and tonic effect, attributed to the presence of capsaicin, the alkaloid responsible for the burning flavor of the fruits. The aim of this present study had to quantify the content of total phenolic compounds and to evaluate the antioxidant, antimicrobial and cytotoxic activity of the acetonic extract from fruits of Capsicum baccatum L. The vegetal species Capsicum baccatum was collected in the district of Amarantina, Brazil. The voucher specimen was deposited in the Professor José Badini Herbarium at Federal University of Ouro Preto (UFOP), under the number OUPR 23178. The phenolic content in extract was determined by Folin-Ciocalteu reagent, antioxidant activity by DPPH, antifungal activity by Clinical and Laboratory Standards Institute (CLSI) M27-A2, in RPMI, for tested the extract inhibition for Candida albicans (ATCC18804), Candida tropicalis (ATCC750), Candida parapsilosis (ATCC22019) and Candida krusei (ATCC6258) and the biolethality was done with Artemia salina. The average value of the concentration of phenolic compounds in extracts in acetone of C. baccatum L. in the immature stage of maturation was 39.83 μg ̸mg. The average antioxidant activity of the acetonic extract was of 72.90 ± 1.52%. The extract showed activity statistically equal to the standard BHA in the concentrations 5, 10, 25, 50 and 75 μg ̸mL. The quantitative evaluation of the antifungal activity (MIC) demonstrated that acetonic extract have activity against C. albicans and C. tropicalis in the average concentration of 128 μg ̸mL, not being effective for C. parapsilosis and C. krusei in the worked concentrations. The results obtained in the Artemia salina L. assay indicated low toxicity of the extract tested in this species. The principal action of this acetonic extract was for Candida and as antioxidant.