Abstract
ABSTRACTPeppers (Capsicum spp.) contain several bioactive compounds with nutritional and pharmaceutical importance, and these differ between pepper types. The assessment of variation and relatedness among genotypes, varieties or accessions of plant species is important in breeding, conservation and management of genetic resources. Four varieties belonging to the Capsicum species: C. annuum L. and C. frutescens L. were characterized by their nutritional constituents, antioxidant vitamins and capsaicin contents. There was variability in nutritional, vitamins and capsaicin contents among varieties. Higher levels of vitamins were found in fresh than in dry samples. Capsaicin content was in the order: C. frutescens var. baccatum L.˃C. annuum var. abbreviatum Fingerh.˃C. annuum var. acuminatum Fingerh.˃C. annuum var. grossum L. Sendt. The varieties were separated into two clusters. The C. frutescens var. baccatum and C. annuum var. abbreviatum were grouped together on the first cluster while C. annuum var. grossum and C. annuum var. acuminatum occupied the second cluster. The varieties of Capsicum spp. contain important micro- and macro-elements and antioxidative vitamins, in varying amounts. The content of the different bioactive compounds can provide significant proportions of the recommended daily allowance and help improve overall health of humans.The diversity in the nutrient and bioactive substances within Capsicum species, and varieties, could be used in pepper breeding to generate improved commercial hybrids.
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