Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties
2006
Guil-Guerrero, J. L. | Martínez-Guirado, C. | del Mar Rebolloso-Fuentes, Ma | Carrique-Pérez, A.
The nutritional composition of 10 pepper varieties collected from greenhouses in Almería (Spain), and unanalyzed until now, was determined. The analyzed principles included: Moisture, crude protein, available carbohydrates, lipids, dietary fiber, ashes, energy value, Vitamin C, fatty acids, carotenoids, minerals, nitrate and oxalic acid. The output of the analyses showed higher Vitamin C and carotenoid amounts in these pepper varieties than in conventional ones.The antioxidative capacity of the extracts, evaluated both with the β-carotene breaching and the 2,2,-diphenyl-1-picrylhydracyl (DPPH·) radical scavenging methods, has shown that the antioxidant activity of the extracts of some varieties was comparable with those of the commercial antioxidants used with comparative purposes.
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