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

Emmanuel-Ikpeme, Christine

doi:10.11648/j.jfns.20140203.15

Cited by 44 publications

(37 citation statements)

References 9 publications

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“…Although numerous studies of metabolite composition in pepper fruits have reported, they have mainly focused on determining the concentrations of carotenoids, capsaicinoids, vitamins, and phenolic compounds. In contrast, information is limited for other nutritional compositions such as proximates, minerals, amino acids, and fatty acid profiles in pepper varieties [20]. Furthermore, few studies about genotypic and environmental effects on those compounds in pepper fruits are available.…”

Section: Introductionmentioning

confidence: 99%

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

et al. 2019

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Red peppers are a remarkable source of nutrients in the human diet. However, comprehensive studies have not reported on the effects of genotype, cultivation region, and year on pepper fruit characteristics. To address this, 12 commercial pepper varieties were grown at two locations in South Korea, during 2016 and 2017, representing four environments, and concentrations of proximate, minerals, amino acids, fatty acids, capsaicinoids, and free sugars in pepper pericarps were determined. Variation in most nutrients was observed among the 12 varieties grown within each location in each year, indicating a significant genotype effect. Statistical analysis of combined data showed significant differences among varieties, locations, and years for the measured components. The % variability analysis demonstrated that environment (location and year) and genotype-environment interaction contributed more to the nutritional contents than genotype alone. Particularly, variation in many amino acids, capsaicinoids, free sugars, and myristic acid was attributed to location. Year effect was significant for palmitoleic acid, ash, tryptophan, copper, linolenic acid, crude fiber, and tyrosine. Insoluble dietary fiber, soluble dietary fiber, sodium, sulfate, linoleic acid, and alanine were primarily varied by genotype–environment interaction. Palmitic acid was the trait the most highly affected by genotype. Cultivation and the genotype–environment interaction have a major role in determining the composition of 12 pepper varieties across four environments. The data from this study could explain the natural variation in the compositional data of peppers by genotypes and environments.

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Section: Introductionmentioning

confidence: 99%

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

et al. 2019

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“…Emmanuel-Ikpeme et al (2014), reported that Capsicum genus had the highest moisture content of 11.16% followed by Capsicum frutescens with a value of 10.14% while Capsicum annuum had the least value of 9.43%. The high level of moisture in all the samples investigated revealed that the flour had high water activity which could enhance microbial action bringing about food spoilage as reported by Emmanuel-Ikpeme et al (2014). Therefore, long storage should be discouraged except further drying is employed.…”

Section: Chemical Composition Of Wheat Flour Spiced With Chili Peppermentioning

confidence: 67%

Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)

Abiodun¹,

Timothy²,

Adeleke³

et al. 2020

J.Food.Stab

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This study was carried out to assess the quality significance of wheat flour bread spiced with chili pepper at varying proportion. Chemical composition and functional properties of spiced wheat flour were determined. Physical characteristics, vitamin A, beta-carotene and sensory evaluation of spiced bread were also evaluated. The results showed that the moisture ranged from 9.67-14.83%, protein from 8.44-12.53%, ash from 0.69-3.57%, fiber from 0.84-1.47% and fat from 1.13-3.00% respectively. The results of the proximate composition increased significantly (p<0.05) with increase in chili pepper. The values recorded for wheat flour spiced with 10% was significantly higher. Swelling power and water absorption capacity decreased significantly (p<0.05) with increase in chili pepper. Significant difference (p<0.05) exists in the values of oven spring (6.19-7.27cm), loaf weight (233.58-270.98 g) and specific volume (5.77-7.16 cm 3 /g) of the bread respectively. Inclusion of chili pepper enhanced the colour, vitamin A and β-carotene of the bread. The bread spiced with 2% chili pepper was most preferred by the panelists. This research suggested that inclusion of chili pepper in bread production may promote value addition and utilization of chili pepper. Practical implications The use of pepper is a new innovation that could encourage more people to consume bread and the ability of piperine, an active ingredient in pepper that could improve bioavailability of micronutrients in bread that could have been chelated by phytates and other constituents of flour. This will also create opportunity for farmers that grow pepper and improve pepper utilization.

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“…The fine powdered pungent product is a necessary flavoring and coloring ingredient in the common traditional sauce 'Wot' while mature green pods ('karia') are eaten as salads (Shumeta, 2012). Moreover, hot pepper is rich source of soluble and insoluble fibers, vitamins (C, niacin, A, E, K and folic acid) and minerals (calcium, sodium, magnesium, phosphorus and copper) (Grubben & Denton, 2004;Emmanuel-Ikpeme, Henry, & Okiri, 2014). Ethiopians believe that a person who frequently consumes hot pepper has resistance to various diseases (Shumeta, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Ethiopians believe that a person who frequently consumes hot pepper has resistance to various diseases (Shumeta, 2012). This is attributed to the chemical composition of hot pepper fruit in that it contains higher amount of tannins, flavonoid, saponin, terpenoid and carotenoids as compared to other species of capsicum (Emmanuel-Ikpeme et al, 2014). Besides, capsaicin has shown anti-oxidant, antimutagenic, anticarcinogenic and immunosuppressive activities.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of medicinal plant extracts against <i>Ralstonia solanacearum</i> (Smith) that causes bacterial wilt in hot pepper (<i>Capsicum annuum</i> L.)

Yihune

Yemata

2019

Acta Sci. Biol. Sci.

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This study was conducted to evaluate the in vitro antibacterial activity of some medicinal plants against Ralstonia solanacearum. Bioactive chemicals were extracted from Burcea antidysenterica, Eucalyptus citriodora, Justicia schimperiana, Lantana camara, Melia azedarach and Ricinus communis leaves using maceration method. The bioassay was evaluated by disc diffusion method. The pathogen was isolated from infected Capsicum annuum plants using Casamino acid-Peptone-Glucose agar (CPG) medium. The isolate was identified using cultural, biochemical characteristics, pathogenicity test and found to be R. solanacearum. The methanol extracts had different composition, percentage extract yield, antibacterial activity and relative percentage inhibition. Unlike others, extracts of E. citriodora and R. communis consisted of all the tested secondary metabolites. All species showed antibacterial activity except M. azedarach. Significant differences were recorded in antibacterial activity among species and test concentrations. The highest antibacterial activity and the lowest bacteriostatic and bactericidal concentrations were found from E. citriodora and R. communis extracts. The higher potency of E. citriodora and R. communis extracts suggested the potential of the two species as a biocide to control bacterial wilt. However, further in vivo studies on these species extracts are compulsory.

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

Cited by 44 publications

References 9 publications

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)

Antibacterial activity of medicinal plant extracts against <i>Ralstonia solanacearum</i> (Smith) that causes bacterial wilt in hot pepper (<i>Capsicum annuum</i> L.)

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