Estimation of Proximate Composition of Selected Species of Capsicum (Capsicum annuum and Capsicum chinense) Grown in India

Sharma, Jyoti

doi:10.18782/2320-7051.5055

Cited by 14 publications

(13 citation statements)

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“…Various comparative studies on the estimation of the nutritive and chemical composition of different C. annuum varieties have been described earlier (Emmanuel-Ikpeme et al, 2014;Zou et al, 2015;Sharma et al, 2017). Till date, no such study using plant growth-promoting cow dung bacteria exploited the enhancing nutritional contents of C. annuum L. In this light, this research was framed with the objectives: (i) to assess the potential of cow dung bacteria possessing multiple growth promotion traits concerning vegetative and reproductive parameters of C. annuum L., (ii) to decipher the effect of potential bacterial treatment on proximate composition: moisture, ash, fat, crude protein, crude fiber, and carbohydrate, (iii) to evaluate the effect of bacterial treatment on nutrient contents: macro (calcium, magnesium, phosphorous, and potassium) and micro (zinc, iron, and copper) of C. annuum L., and (iv) to evaluate the statistical correlation between different bacterial treatments on proximate and nutrient constituents variables of C. annuum L.…”

Section: Introductionmentioning

confidence: 99%

Bacillus megaterium Strain CDK25, a Novel Plant Growth Promoting Bacterium Enhances Proximate Chemical and Nutritional Composition of Capsicum annuum L

Bhatt

Maheshwari

2020

Front. Plant Sci.

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The present study aimed to scrutinize the effect of different cow dung bacterial treatments on the nutritional value of Capsicum annuum L. Among all treatments, seeds inoculated with Bacillus megaterium (CDK25) showed significant enhancement in various proximate constituents viz., crude fiber (3.31%), crude protein (3.84%), and ash (2.53%) as compared to control. Likewise, significant increase in different nutrient contents viz., Ca (16.26 mg/100 g), Mg (17.37 mg/100 g), P (11.91 mg/100 g), K (0.47 mg/100 g), Fe (1.37 mg/100 g), and Zn (0.21 mg/100 g) was recorded over the control. Principal component analysis data depicts a positive correlation between different treatments with variables, validating enhancement in nutritional constituents by B. megaterium (CDK25) treatment. The study suggests the application of "B. megaterium" for achieving the persistent potential for augmenting and boosting up plant biological, functional, and nutritional assets, thereby enhancing the overall edible quality of C. annuum L. along with weathering of soil minerals.

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Section: Introductionmentioning

confidence: 99%

Bacillus megaterium Strain CDK25, a Novel Plant Growth Promoting Bacterium Enhances Proximate Chemical and Nutritional Composition of Capsicum annuum L

Bhatt

Maheshwari

2020

Front. Plant Sci.

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“…There are various studies (Bhandari, Bashyal, & Lee, 2016; Sharma, Sharma, Sharma, & Chaudhary, 2017) that report the proximate composition of different Capsicum varieties. In some of the most consumed chili peppers, this composition had important differences.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…The superior values for lipids were higher in C. annum . These parameters were determined by AOAC methods, and carbohydrates estimated by difference (Bhandari et al., 2016; Emmanuel‐Ikpeme, Henry, & Okiri, 2014; Orellana‐Escobedo, Garcia‐Amezquita, Olivas, Ornelas‐Paz, & Sepulveda, 2013; Sharma et al., 2017). It would be interesting to carry out studies on the quality of the proximate components of samples where their values were outstandingly high; an aspect especially important in countries like Mexico and India where the dietary presence of Capsicum ingredients is so remarkable.…”

Section: Proximate Compositionmentioning

confidence: 99%

Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review

Hernández-Pérez

Gómez-García

Valverde

et al. 2020

Comp Rev Food Sci Food Safe

159

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Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient times as food vegetables, flavoring ingredients, natural colorants, and in traditional medicines. Nowadays, a wide variation of sweet and pungent peppers are consumed worldwide in a large variety of forms. Interestingly, the most important hot pepper at the global level in commercial terms is C. annuum with a high number of varieties. This review compares C. annuum to other Capsicum species for plant agronomic traits, biochemical composition, the content of capsaicin and capsaicinoids and their nutraceutical and medical potentialities, and the effects of processing on quality and key components of the fruit, among other aspects. Chili contains important levels of pigments (i.e., chlorophyll, anthocyanin, and lutein) with potential health benefits; it also contains additional outstanding health-promoting chemical compounds, such as vitamins, minerals, flavonoids, carotenoids, and capsaicinoids, in general. And capsaicin, the major active compound responsible for the pungent taste of these species has been proven to have a positive role in health. We report here on how dietary chili and capsaicinoids consumption, especially capsaicin, are involved in body weight reduction and their potential antiobesity effects, in urinary disorders, as well as antioxidants, antimicrobial, anticancer, and analgesic capacity. Selected characteristics of processing for the fruit preservation on its quality and content of these compounds are described as well. However, additional clinical research on the mechanism of action and efficacy of frequent capsaicinoid consumption on human health is needed.

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“…References Calcium (Ca) 80.16 mg 60.12 mg [11,12,73] Iron (Fe) 7.73 mg 4.12 mg [11,12,73] Sodium (Na) 22 mg 36 mg [11,12,73] Cupper (Cu) 0.007 mg - [11,12] Phosphorous (P) 5.274 mg - [11,12] Selenium (Se) 0.158 mcg - [11,12] Manganese (Mn) 0.036 mg - [11,12] Magnesium (Mg) 2.736 mg - [11,12] Zinc (Zn) 15.78 mg 39.64 mg [11,12,73] Potassium (K) 6925 mg 5041mg [11,12,73] Thiamin (Vitamin B1) 0.006 mg - [11,12] Riboflavin (Vitamin B2) 0.017 mg - [11,12] Niacin (Vitamin B3) 0.157 mg - [11,12] Vitamin B6 0.037 mg - [11,12] Ascorbic acid (Vitamin C) 1.375 mg - [11,12] Almost all the varieties of capsicum (green, sweet, and hot) are rich in important phytochemicals such as flavonoids and polyphenols that can be regarded as bioactive food ingredients. Other phytochemicals present in capsicum include glycosides and aglycones such as quercetin, myricetin, luteolin, kaempferol, and apigenin [12].…”

Section: Capsicum Chinense (In 100 G Of Sample)mentioning

confidence: 99%

“…The detailed proximate composition of C. annuum and C. chinense is highlighted in Table 1. [11,12,73] Total lipid (Fat) 2.1g 5.06 g [11,12,73] Saturated fatty acids 0.059 g - [11,12] Monounsaturated fatty acids (MUFA) 0.050 g - [11,12] Total ash content 6.26 g 7.33 g [11,12,73] Nutrient Capsicum annuum (In 100 g sample)…”

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confidence: 99%

Phytochemical constituents and biological properties of domesticated capsicum species: a review

Akhtar¹,

Asghar²,

Khalid³

2021

Bioactive Compounds in Health and Disease

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Pepper (Capsicum spp) is cultivated and consumed in almost every region of the world both as fresh vegetable and dried spice. Capsicum and its different varieties possess many valuable properties which distinguish them from other vegetables and in many food items as a spice for its strong pungent flavor that is produced during the secondary metabolism of the plant.Capsicum fruit exhibits a multiple color profile due to the presence of carotenoids which can be used as a natural coloring agent and antioxidant. Almost all the parts of the capsicum are considered a rich source of health-related bioactive compounds including polyphenols, flavonoids, and other aromatic compounds. One of the important biological properties of capsicum is its ability to act as antioxidants to reduce oxidative stress leading to the prevention of several degenerative diseases. The functional compounds of capsicum exhibit excellent antimicrobial properties, particularly against gram-positive pathogenic microorganisms. The nutraceutical functionality of phytogenic compounds obtained from capsicum also confirms the anticarcinogenic and cardio-preventive effectiveness. The essential oils from capsicum are also being used as anti-aging substances in cosmetic products. Accordingly, this article is an attempt to provide an overview of the chemical and functional properties of the bioactive compounds sourced from capsicum and their effective utilization in the medicine, food, agricultural, cosmetic, and textile industries.Keywords: Capsicum, capsaicinoids, capsaicin, carotenoids, pungency

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Estimation of Proximate Composition of Selected Species of Capsicum (Capsicum annuum and Capsicum chinense) Grown in India

Cited by 14 publications

References 0 publications

Bacillus megaterium Strain CDK25, a Novel Plant Growth Promoting Bacterium Enhances Proximate Chemical and Nutritional Composition of Capsicum annuum L

Bacillus megaterium Strain CDK25, a Novel Plant Growth Promoting Bacterium Enhances Proximate Chemical and Nutritional Composition of Capsicum annuum L

Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review

Phytochemical constituents and biological properties of domesticated capsicum species: a review

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