Comparative Study of the Physicochemical Properties, of the minerals of two varieties of Capsicum annuum: The Hot Pepper and the Sweet Pepper cultivated in Korhogo in the North of Côte d’Ivoire

Abstract

The Capsicum annuum pepper species consists of two (2) main varieties: hot pepper and sweet pepper. These two (2) varieties are eaten in Korhogo, in the north of Côte d’Ivoire. However, the hot pepper is consumed much more than the sweet pepper only because of its pungent taste due to the presence of capsaicin. These two (2) varieties of Capsicum annuum encounter problems of distribution and conservation. In addition, the populations do not know their compositions nor their nutritional values. This study is a valuation of the two (2) varieties of Capsicum annuum. Also, it will allow people to consume more sweet pepper if its nutritional value is good. The comparative study of their physicochemical properties, antioxidant and anti-nutrient contents revealed that the sweet pepper has a higher length (6.48cm ± 0.6), circumference (14.51cm ± 0.45) , mass (37.61g ± 4.41), humidity rate (91.48% ± 0.3), oxalate content (377.66 mg / 100g ± 13.22). Hot pepper, for its part, has a higher ash content (0.95% ± 0.11), lipids content (0.45% ± 0.04), proteins content (1.46% ± 0.16), fiber content (5.53% ± 0.06), total carbohydrate (9.14% ± 0.57), energy value (46.45Kcal / 100g ± 2.59), polyphenol content (200.41mg / 100g ± 40.07),phytates content (25.31mg / 100g ± 0.69).In addition, the pH (5.46 ± 0.04) of these two (2) varieties, the titratable acidity (3 meq / 100g ± 0.19), the content of reducing sugars (196.52mg / 100g ± 61 , 46), the total sugars content (3.58% ± 0.52), the vitamin C content (44.16mg / 100g ± 19.02), the flavonoids content (3.65mg / 100g ± 1, 4), the tannins content (19mg / 100g ± 3.62), are not significantly different at the 5% level. Regarding minerals, hot pepper and sweet pepper contain phosphorus (0.15% dm ± 0.015), potassium (0.34% dm ± 0.017), calcium (0.31% dm ± 0.006), magnesium (0.17% dm ± 0.003), copper (3.45ppm ± 0.62), iron (7.53ppm ± 0.488), manganese (0.64ppm ± 0.13), zinc (16.74ppm ± 1.155), sodium (11.13ppm ± 5.261), the contents of which do not vary significantly from one variety to another. This study showed that these two (2) varieties of Capsicum annuum have dietary fiber, vitamin C, minerals, natural polyphenols which are beneficial for the local population. Anti-nutrients can be inactivated by cooking.