Bioactive Compound Composition of Three Different Pepper Varieties: A Comparative Study

Capsicum chinense, Capsicum frutescens, and Capsicum annuum var longum are three popular pepper varieties indigenous to Nigeria, each renowned for its distinctive flavor and culinary versatility. These peppers are not only culinary delights but also rich sources of bioactive compounds which have been associated with a plethora of health benefits. This study delves into the comparative bioactive compound composition of Capsicum chinense, Capsicum frustences and Capsicum annuum var longum. The pepper samples (10g) each was extracted and used for the assay. The study unveiled distinct bioactive compound profiles among the three pepper varieties. Capsicum chinense had higher levels of phytonutrients; Phenol (491.86±0.820mg/g) and Flavonoid (20.42±2.015mg/g). All three pepper varieties displayed similar Phenol and Flavonoid contents suggests that all three peppers can contribute to this phytonutrient in diets along with their potential health benefits. Capsicum chinense demonstrated the highest antioxidant activity (1178.44±2.376mg/g). This suggests that Capsicum chinense provides stronger antioxidant activity, while Capsicum annum var longum had the lowest levels. The Lycopene and Beta-Carotene contents in the three varieties of Capsicum were significantly different from each other. Other bioactive compounds (phenol, flavonoids, and ascorbic acids) were detected in all but not significantly different among the three varieties. These differences may contribute to the unique flavors, heat levels, and potential health benefits associated with each pepper type.