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

Christine Emmanuel-Ikpeme; Peters Henry; Orim Augustine Okiri

doi:doi:10.11648/j.jfns.20140203.15

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

Christine Emmanuel-Ikpeme, Peters Henry, Orim Augustine Okiri

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 3)

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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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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ACS 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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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

Christine Emmanuel-Ikpeme

Biochemistry Department, University of Calabar, Cross River State, Nigeria
Peters Henry

Biochemistry Department, University of Calabar, Cross River State, Nigeria
Orim Augustine Okiri

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

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Plain Text BibTeX RIS

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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ACS 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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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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