Antioxidative compounds of different coloured bell pepers, apsicum annuum L

Abstract

Fruits and vegetables have conferred themselves as functional foods. Besides fulfilling our needs, they have provided us with health benefits. Nutritional studies have indicated that high consumption of fruits and vegetables can supply human body with essential dietary antioxidant. Bell pepper ( Capsicum annuum L.) is a vegetable known for its rich antioxidant content. However, little study being carried out comparing fresh and commercially available samples of different coloured bell pepper. Thus, this study are mainly concerned on antioxidative constituents and comparing their level in fresh and commercially available sample of Capsicum annuum L. The concentrations of antioxidative constituents i.e. a-tocopherol, ascorbic acid and carotenoid content as well as catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) specific activities were studied in the different coloured bell peppers (green, yellow and red bell peppers) in fresh and commercially available samples.