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Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties

Received: 4 April 2014     Accepted: 15 May 2014     Published: 30 May 2014
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Abstract

The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3-4mm), and then treated with chlorine concentrated solution. These samples were oven dried at temperature of 60OC for 24 hours. The samples were ground with a woring blender and stored in air-tight container. The result of the analysis showed that the proximate composition of Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in fat, insoluble and soluble fibre contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum annuum and Capsicum genus in protein and ash contents. Vitamin composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and vitamin K. Mineral composition showed that Capsicum annuum was significantly (p<0.05) higher Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. Phytochemical composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in tannins, flavonoid, saponin, terpenoid, and carotenoid contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in alkaloid, phenolic compound, glycoside, and limonoid contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum genus and Capsicum annuum in anthraquinone contents. Aspergillus spp and Staphylococcus spp in Capsicum annum, Capsicum genus, and Capsicum frutescens were less than 10% and 100%. Escherichia coli and salmonella in these pepper varieties were not detected or absent. The result of this analysis revealed that the three pepper varieties have high nutritive value, medicinal value and can be used to remediate diseases and sustain health.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 3)
DOI 10.11648/j.jfns.20140203.15
Page(s) 74-80
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Pepper, Phytochemical, Proximate Composition, Calcium, Sodium

References
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[9] Gloria A., Oyelola B, Adenika T., Anthony J., (2010). Compar-ative analysis of the chemical composition of three Spices. Journal of the Korean society of Food Science and Nutrition, 37(8): 1090-1095.
[10] Howard, L. R., Talcott, S. T., Brenes, C. H., &Villalon, B. (2000). Changes in phytochemical and antioxidant activity of selected pepper culti-vars (Capsicum sp.) as influenced by maturity. Journal of Agriculture and Food Chemistry, 48:1713-1720.
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  • APA Style

    Christine Emmanuel-Ikpeme, Peters Henry, Orim Augustine Okiri. (2014). Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties. Journal of Food and Nutrition Sciences, 2(3), 74-80. https://doi.org/10.11648/j.jfns.20140203.15

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    Christine Emmanuel-Ikpeme; Peters Henry; Orim Augustine Okiri. Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties. J. Food Nutr. Sci. 2014, 2(3), 74-80. doi: 10.11648/j.jfns.20140203.15

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    AMA Style

    Christine Emmanuel-Ikpeme, Peters Henry, Orim Augustine Okiri. Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties. J Food Nutr Sci. 2014;2(3):74-80. doi: 10.11648/j.jfns.20140203.15

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  • @article{10.11648/j.jfns.20140203.15,
      author = {Christine Emmanuel-Ikpeme and Peters Henry and Orim Augustine Okiri},
      title = {Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {3},
      pages = {74-80},
      doi = {10.11648/j.jfns.20140203.15},
      url = {https://doi.org/10.11648/j.jfns.20140203.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140203.15},
      abstract = {The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3-4mm), and then treated with chlorine concentrated solution. These samples were oven dried at temperature of 60OC for 24 hours. The samples were ground with a woring blender and stored in air-tight container. The result of the analysis showed that the proximate composition of Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in fat, insoluble and soluble fibre contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum annuum and Capsicum genus in protein and ash contents. Vitamin composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and vitamin K. Mineral composition showed that Capsicum annuum was significantly (p<0.05) higher Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. Phytochemical composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in tannins, flavonoid, saponin, terpenoid, and carotenoid contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in alkaloid, phenolic compound, glycoside, and limonoid contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum genus and Capsicum annuum in anthraquinone contents. Aspergillus spp and Staphylococcus spp in Capsicum annum, Capsicum genus, and Capsicum frutescens were less than 10% and 100%. Escherichia coli and salmonella in these pepper varieties were not detected or absent. The result of this analysis revealed that the three pepper varieties have high nutritive value, medicinal value and can be used to remediate diseases and sustain health.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties
    AU  - Christine Emmanuel-Ikpeme
    AU  - Peters Henry
    AU  - Orim Augustine Okiri
    Y1  - 2014/05/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.jfns.20140203.15
    DO  - 10.11648/j.jfns.20140203.15
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 74
    EP  - 80
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140203.15
    AB  - The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3-4mm), and then treated with chlorine concentrated solution. These samples were oven dried at temperature of 60OC for 24 hours. The samples were ground with a woring blender and stored in air-tight container. The result of the analysis showed that the proximate composition of Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in fat, insoluble and soluble fibre contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum annuum and Capsicum genus in protein and ash contents. Vitamin composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and vitamin K. Mineral composition showed that Capsicum annuum was significantly (p<0.05) higher Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. Phytochemical composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in tannins, flavonoid, saponin, terpenoid, and carotenoid contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in alkaloid, phenolic compound, glycoside, and limonoid contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum genus and Capsicum annuum in anthraquinone contents. Aspergillus spp and Staphylococcus spp in Capsicum annum, Capsicum genus, and Capsicum frutescens were less than 10% and 100%. Escherichia coli and salmonella in these pepper varieties were not detected or absent. The result of this analysis revealed that the three pepper varieties have high nutritive value, medicinal value and can be used to remediate diseases and sustain health.
    VL  - 2
    IS  - 3
    ER  - 

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Author Information
  • Biochemistry Department, University of Calabar, Cross River State, Nigeria

  • Biochemistry Department, University of Calabar, Cross River State, Nigeria

  • Biochemistry Department, University of Calabar, Cross River State, Nigeria

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