Nutritional Values Of Bell Peppers In Three Different Colors Planted In Da Lat Plateau.

Abstract

Plants containing diverse bioactive compounds and antioxidant components have garnered significant interest due to their effectiveness in promoting human health and nutrition. Peppers (Capsicum annuum L.), known for their vibrant color, distinct flavor, and nutritional benefits, rank among the most widely consumed vegetables worldwide. The present work was carried out to determine the content of carbohydrate, lipid, protein, ash, fiber, moisture, total phenolic, total flavonoid and antioxidant activity of three different colors bell peppers planted in Da Lat plateau. Our nutritional analysis revealed that these bell peppers offer valuable nutrients within the following ranges: Protein (0.8-1.13 g/100 g), Fat (7.544-10.534 g/100 g), Fiber (0.5-1.9 g/100 g), Carbohydrates (5.9-8.9 g/100 g), Ash (0.12-0.18 g/100 g), Moisture (92-94 g/100 g). Additionally, these samples are rich in essential minerals and vitamins, especially in Potassium (182-214 mg/100 g), Phosphorus (22.4-25.4 mg/100 g) or Vitamin A (271 – 1812 IU/100g), Vitamin C (84.7 – 164.7 mg/100 g). Furthermore, the peppers exhibited the level of total phenolic content (48.32 - 48.91 mg GEA/g); total flavonoid content (76.4 – 90.84 mg QE/g); IC50 (10.812 – 66.249 mg/mL). Antinutrients were also determined with the result of oxalate was 70.6-143 mg/100 g and no sign of tannin. These findings highlight the potential of bell peppers as valuable sources of nutrients. Researchers and community-based nutrition practitioners can use these results as baseline information for the nutraceuticals industry