European Food Research and Technology

, Volume 224, Issue 1, pp 1–9

Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties

  • J. L. Guil-Guerrero
  • C. Martínez-Guirado
  • Ma del Mar Rebolloso-Fuentes
  • A. Carrique-Pérez
Original Paper

DOI: 10.1007/s00217-006-0281-5

Cite this article as:
Guil-Guerrero, J.L., Martínez-Guirado, C., del Mar Rebolloso-Fuentes, M. et al. Eur Food Res Technol (2006) 224: 1. doi:10.1007/s00217-006-0281-5

Abstract

The nutritional composition of 10 pepper varieties collected from greenhouses in Almería (Spain), and unanalyzed until now, was determined. The analyzed principles included: Moisture, crude protein, available carbohydrates, lipids, dietary fiber, ashes, energy value, Vitamin C, fatty acids, carotenoids, minerals, nitrate and oxalic acid. The output of the analyses showed higher Vitamin C and carotenoid amounts in these pepper varieties than in conventional ones.

The antioxidative capacity of the extracts, evaluated both with the β-carotene breaching and the 2,2,-diphenyl-1-picrylhydracyl (DPPH·) radical scavenging methods, has shown that the antioxidant activity of the extracts of some varieties was comparable with those of the commercial antioxidants used with comparative purposes.

Keywords

Nutrient composition Antioxidant activity Pepper Capsicum annuun Carotenoids Vitamin C Nitrate Oxalic acid Fatty acids 

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • J. L. Guil-Guerrero
    • 1
  • C. Martínez-Guirado
    • 1
  • Ma del Mar Rebolloso-Fuentes
    • 1
  • A. Carrique-Pérez
    • 1
  1. 1.Área de Tecnología de AlimentosDepartamento de Ingeniería Química, Universidad de AlmeríaSpainEspaña

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