State of Knowledge and Phytochemical Analysis of Chilli Fruits (Capsicum annuum l.), "Ahalimancou" Type Consumed in the Indénié-Juablin Region (East of Côte D'ivoire)

Abstract

The ethnobotanical study carried out on the fruits of chilli (Capsicum annuum L.), type "Ahalimancou" in the localities of Aniassué, Affalikro, Sankadiokro and the town of Abengourou located in the east of the Côte d’Ivoire had for main objective to assess the levels of knowledge, the mode of use of this pepper by the local populations, as well as the phytochemical analysis of said chilli. Discussion groups and semi-structured individual interviews were carried out in 4 localities to collect information from 650 inhabitants, including 511 women and 139 men. The results showed that the variables gender, age group, ethnicity and level of education significantly influence (p≤0.05) the levels of knowledge and the mode of use, except the independence between the locality, the level of knowledge and mode of use. In addition, women know more about this type of pepper (80.82%) and use it much more in food (99.41%), as well as in the treatment of diseases (95.69%). People aged 60 and over have higher use levels (81.30%) in therapeutic use. The study also revealed that the Agni ethnic group is distinguished from other ethnic groups (Baoulé, Malinké, Attié) by a greater level of knowledge and use in pathology. Depending on the level of education, it appears that people without education know better (71.63%) and use this type of pepper more in the treatment of pathologies (85.39%). In addition, the study showed that the fresh form remains the only form used. With the exception of quinones, phytochemical analysis revealed that this type of pepper contains several pharmacological components depending on the stages of ripeness. Orange and red fruits had a higher content of alkaloids, polyphenols, flavonoids. The green and yellow fruits were highly rich in sterols and polyterpenes. Catechetical tannins were only present in green fruits. The data from our study could strengthen clinical research on the nutritional and pharmacological properties of this type of “Ahalimancou” chilli.