Carotenoid Profiling of Orange-Coloured Capsicums: In Search of High-Zeaxanthin Varieties for Eye Health

Age-related macular degeneration (AMD) is the leading cause of blindness in developed countries, such as Australia. Lutein and zeaxanthin are the only two carotenoids found in the macular region of the eye. Studies have shown that an intake of 10 mg and 2 mg per day of lutein and zeaxanthin, respectively, can reduce the rate of progression of AMD. The supply of these carotenoids can only be met through dietary sources or supplements, as these compounds cannot be synthesised by humans. Although lutein is relatively abundant in dietary sources, zeaxanthin has limited sources. In this study, eight orange and three red capsicum varieties were analysed for their carotenoid profiles by UHPLC-DAD-APCI-MS. It was observed that the principal carotenoid for seven of the orange varieties was zeaxanthin, and capsanthin for the three red varieties. One orange variety, which had a darker orange hue, had capsanthin and violaxanthin as its principal carotenoids instead of zeaxanthin. Zeaxanthin concentration (the principal carotenoid) in the seven orange varieties varied from 2.6 ± 0.5 mg/100 g to 25.27 ± 9.4 mg/100 FW, suggesting that as little as 7 g of the high-zeaxanthin line could meet the recommended daily dietary intake of 2 mg/person/day.

Phytochemical and Antioxidant Evaluation of Varieties of Pepper Fruits in Akpan Andem Market in Uyo Akwa Ibom State, Nigeria

The results of this research showed significant difference in the phytochemical contents of Capsicum baccatum L. (Yellow), Capsicum baccatum L. (Red), Capsicum Chinese Jacq., Capsicum annuum L. (Cayenne), Capsicum annuum L. (Bell) in terms of total Saponin, Tanins and Cardiac glucosides. The concentrations of flavonoids, Alkaloids and Anthraquinones were similar in the five species of Capsicum studied and it could be attribute to cultivation, ripeness, storage and soil salinity, among other factors. Reducing power assay is one of established method for evaluation of antioxidant potential of a test sample which was employed in the course of this work. Basically, it involves reduction of Fe3+ into Fe2+ with the formation of Perl’s Prussian blue colour complex wherein absorbance is read at 700 nm. This reducing ability varies with respect to various concentrations of antioxidant present in the samples. The Different fruit composition of the five pepper species indicates that apart from the evident morphological differences in terms of fruit shape and appearance, they also differ in their content of phytochemicals.

Prevalence of tomato potato psyllid (Bactericera cockerelli Sulc) on red capsicum fruit in choice and nochoice tests

Tomato potato psyllid (TPP; Bactericera cockerelli) was first recorded in New Zealand in 2006 Exports to Australia must be fumigated with methyl bromide (MB) to comply with New Zealands phytosanitary export certification requirements Fumigation reduces the quality of the capsicums In tests using high densities of TPP adults TPP laid eggs mainly on the top of the calyx and the stem and some on the body of the fruit although far fewer eggs than were laid on tomato or capsicum leaves Given the choice between capsicum fruit body stem and calyx or capsicum leaves 992995 of eggs were laid on leaves Nymphs that hatched from the few eggs laid on the calyx and stem did not survive indicating that capsicum fruit are a poor host for TPP No eggs were laid beneath the capsicum calyx Some exported capsicums are washed using high pressure washing equipment which might dislodge TPP eggs The very low incidence and survival of TPP on capsicum fruit could result in this fruit already meeting or exceeding the phytosanitary requirements of the importing country

Colorimetric Determination of Capsaicin in Capsicum Fruits

A simple and accurate colorimetric method has been developed for quantitative determination of capsaicin in capsicum fruits. The method does not involve prior isolation of capsaicin from green capsicum fruits, and interference due to pigments is accounted for by determining a blank. Interfering substances are removed from red capsicum fruits by column chromatography using basic alumina as adsorbent. Capsaicin from the ethyl acetate extract of dried fruits is determined by developing a yellow complex with sodium nitrite–sodium molybdate reagent, which is read at 430 nm. Lambert-Beer’s law is obeyed in the concentration range 1.5–33.5 μg capsaicin/mL. The method is reproducible and is applicable to the rapid determination of capsaicin content.