Open AccessNutritional and phytochemical profiles of common pepper (Capsicum spp.) foliage consumed as leafy vegetables in Southeast Nigeria
Author(s) -
Nuria Amaechi,
E. Udeogu,
C. U Okoronkwo,
C.P. Irondi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).675
Subject(s) - phytochemical , pepper , chemistry , food science , proximate , vitamin , tannin , botany , phosphorus , nutrient , horticulture , biology , biochemistry , organic chemistry
Pepper foliage is consumed as a secondary plant part and as a traditional leafy vegetablein some climes. The six commonly consumed pepper species namely Cayenne, Anaheim,Bell, Bird’s eye, Scotch Bonnet and Habanero were analysed for their nutrient andphytochemical contents on a fresh weight basis. Proximate composition, vitamins wereevaluated while minerals were analysed by the dry ash extraction method. Phytochemicalsnamely alkaloids, saponins and flavonoids were analysed by gravimetry; tannin andphenols by spectrometry; oxalate by titrimetry and hydrogen cyanide were analysed byalkaline picrate assay. Results indicated a significant difference (p<0.05) in the nutrientand phytochemical contents of the pepper foliage. Moisture ranged between 86.90 to88.6% while their energy densities ranged between 34.33 to 45.66 kcal/100 g. Anahiemhad the highest crude protein while Scotch Bonnet had the highest carbohydrate contentsof 3.50% and 2.70% respectively. Bird's eye, Bell and Scotch Bonnet had the highest ash,fat and crude fibre contents respectively. The order of concentration of vitamins in thepepper foliage was in this order: Vitamin C > Vitamin A > Vitamin E > Vitamin B2 >Vitamin B1 > Vitamin B3. Scotch Bonnet had the highest calcium and magnesiumcontents, Cayenne had the highest phosphorus, potassium and iron contents whileAnahiem and Bell had the highest zinc and sodium contents respectively. Thephytochemical profile indicated that oxalate content of the foliage ranged between 0.14 to0.28 mg/100 g and this classifies them as low oxalate vegetables. Bird's eye had thehighest hydrogen cyanide content (9.45 mg/100 g) while Cayenne had the highest phytatecontent (12.72%). Results indicated the presence of tannins, alkaloids, phytosterols,phenols, flavonoids and saponins. These phytochemicals in the pepper foliage can bebeneficial for human wellbeing based on their health-promoting effects.