Bioactive and Sensory Properties of Sweet Italian (Capsicum annuum) and Habanero (Capsicum chinense) Pepper Commonly Consumed in Benue State of Nigeria

Abstract

This study investigated the bioactive and sensory properties of Sweet Italian (Capsicum annum) and Habanero (Capsicum chinese) pepper varieties, which are the common varieties of pepper consumed in Benue State, Nigeria. The two varieties of pepper were harvested fresh and dried using local drying equipment and milled into powder using a laboratory blender. The bioactive, phytochemical and sensory properties of the two pepper varieties were evaluated using standard methods. Results showed that the bioactive components of Habanero (HNP) and Sweet Italian (SIP) pepper varieties were vitamin C (60.32 and 51.50), lycopene (142.00mg/g and 118.00mg/g) and carotene (52mg/g and 40.10mg/g) for HNP and SIP respectively. The phytochemical content include total phenolic content (136.0±0.98 and 173.0±1.4 mg GAE/g), total flavanoid content (78.6±1.1 and 62.7±0.1.37 mg RUTIN/g), Tannin (1.53±0.16 and 1.55±0.09 mg/g), Saponin (0.13±0.02 and 0.15±0.05 mg/g), Steroids (0.91±0.04 and 0.89±0.09 mg/g) and Alkaloids (6.75±0.53 and 7.00±0.35 mg/g). The values for sensory properties of the pepper samples ranged between (6.25 ˗ 8.40) for appearance, (5.95 ˗ 7.85) for aroma, (5.55 ˗ 7.5) for taste, (5.20 ˗ 7.90) for mouth feel and (5.75 ˗ 7.90) for overall acceptability. The Suya from HNP peppers was most preferred for all the sensory attributes measured except for appearance the Suya prepared from SIP and HNP exhibited more acceptable sensorial attributes than the commercial suya, The results thus suggest that these peppers have bioactive properties that could be utilized in the prevention and management of degenerative chronic diseases such as oxidative stress and diabesity in our communities.