Effects of poultry dropping on the biologically active compounds in capsicum annuum L (var. Nsukka yellow)

Abstract

The aim of this study was to analyze the effect of poultry dropping on changes in total carotenoid, phenolic content, vitamin C, capsaicin and antioxidant activity assay by reducing power and free radical scavenging activity in capsicum annuum L (var. Nsukka yellow). Five poultry dropping (0, 5, 10, 15, 20 ton/ha levels were observed from 2008/2009 dry season on these bioactive compounds. The content of capsaicin responsible for the pungency of peppers varied between 38.1 and 51.4 mg/g dry fruit. Poultry dropping of 20 ton/ha level had the highest phenolic content, capsaicin and antioxidant activities. No relationships between the levels of biologically active compounds represented by vitamin C and carotenoids and the way of fertilization were observed. A strong correlation were observed between pheolic content and antioxidant activity as measured by reducing antioxidant power and free radical (1, 1-diphenyl-2-picrylhydrazyl, DPPH) scavenging assays. The study proposed the nutritional significance of consuming Nsukka yellow pepper cultivated with organic manure because of enhanced functional properties.

Earthworm Grazed-Trichoderma harzianum Biofortified Spent Mushroom Substrates Modulate Accumulation of Natural Antioxidants and Bio-Fortification of Mineral Nutrients in Tomato

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Chemical Properties, Phenolic Profiles and Antioxidant Activities of Pepper Fruits

“…Their solvent extracts showed strong effects as antifungal, antibacterial and chemotherapeutic agents (Srivastava et al, 2011). The red and orange pepper fruits are seemed due to the presence of carotene and capsanthin, while β-cryptoxanthin, zeaxanthin, lutein and β-carotene are responsible of the yellowish orange color of peppers (Ademoyegun et al, 2011). Green peppers are also documented to be an important source of chlorophylls (Yamaguchi et al, 2001).…”

Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper (<i>Capsicum chinense</i>) Fruit

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