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

Abstract

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.

Elemental Composition and Some Nutritional Parameters of Sweet Pepper from Organic and Conventional Agriculture

“…The same authors observed that the ash content varied between 4.27% and 4.68% [21] and between 5.3% and 7.3% [24]. The mentioned values are in good agreement with our values, although other studies reported much higher values of both protein and ashes [25].…”

“…It was found that K concentrations are higher in GP, regardless of agricultural practices, while P concentrations are higher in RP, which partially agrees with the data [23]. The analysis of 12 varieties of RP grown in two different regions of South Korea [25], showed that the average levels of Fe in the Imsil (IS) and Youngyang (YY) regions were 6.1 mg 100 −1 and 6.6 mg 100 −1 respectively. Regarding Ca, the same authors point out the mean values of 114 mg 100 −1 in IS and 104 mg 100 −1 in YY, while for K the mean concentrations were 2821 mg 100 −1 (IS) vs. 4125 mg 100 −1 (YY), levels quite concordant with those detected in the current work.…”

“…In the current study Zn ranks second while Mn is in the third position. The average concentrations of K detected by us are clearly higher than those found in peppers collected in areas as distinct as the Canary Islands(Spain) [22], Valencia(Spain) [23], Ethiopia [24], or South Korea [25].…”

“…Other details can also explain the variability. While in some works [21,25] the analysis is carried out with dehydrated samples (in our case reduced to powder) in others [22,23], it is not clear whether the samples for analysis are weighed without dehydration, which occurs a posteriori when determining the elemental composition.…”

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS

“…These distinctions could be due to the difference of cultivar and analysis methods. Previous studies also did not detect Gln, Asn, and GABA in 12 pepper cultivars planted in South Korea (Kim et al., 2019). Marina, Alba, Joan, Marta, and Magdalena (2014) reported that LAB could produce GABA naturally.…”