Physicochemical and Sensory Assay of a Chill Puree Produced from Capsicum spp. Collected in Korhogo, Côte d’Ivoire

Abstract

Aims: The objective of this study is to characterize the species of chili peppers produced and consumed in the city of Korhogo and to evaluate the sensory characteristics of the puree produced from them. Study Design: Two varieties of fresh Capsicum matured were collected from markets in major geographical zones in Korhogo, Côte d’Ivoire during October to December 2024. Place and Duration of Study: The physicochemical analysis and sensory tests of the chili samples were carried out at the Biochemistry Laboratory of the Peleforo GON COULIBALY University in Korhogo. Methodology: First, a phytochemical screening was carried out on the different samples to identify the different families of molecules. Then, the physicochemical parameters were determined using known standard methods. Finally, a panel of consumers has been set up to appreciate the different purees made. Results: Phytochemical tests revealed the presence of families of molecules including alkaloids, polyphenols, sterols and terpenes and an absence of saponins. In addition, statistical analyses showed a significant difference between the polyphenol (flavonoids and tannins) and total sugar contents in the two species studied. The Capsicum annuum species has the highest total polyphenol content corresponding to 0.91% compared to 0.75% for C. chinense. The total flavonoid and tannin contents are 0.64% and 23.71% compared to 0.42% and 16.82%, respectively for C. annuum and C. chinense. As for the total sugar content, it is 5.6% and 4.06%, respectively for C. annumm and chinense. In addition, the dry matter levels observed are statistically identical and correspond to an average of 18.57%. Sensory tests revealed that the puree of the Capsicum chinense pepper was the most preferred by amateur tasters; while the puree of the Capsicum annuum pepper had the most intense spicy taste. Conclusion: This study provided valuable information on the possibility of reducing post-harvest losses of chili pepper by transforming it into a puree that retains the physicochemical and organoleptic characteristics of the initial product. The information collected will make it possible to establish a database on chili peppers and will contribute to making this fruit-vegetable an agricultural resource to be taken into account in any program to enhance the floristic wealth available to Côte d'Ivoire.