Abstract
Abiotic factors coupled with varietal differences have a special bearing on the synthesis of bioactive compounds and enhancement of antioxidant capacities of sweet bell pepper. The aim of the present study was to characterize the content of bioactive compounds (lycopene, vitamin C, β-carotenes, total phenols, and the antioxidant activity of sweet bell pepper (Capsicum annum L) grown under different Agro climatic regions with different environmental conditions, the Eastern Highlands (High veld region) and the Save Valley (low veld region). The results from the study showed statistical differences (p ≤ 0.05) between the different growing locations with regard to the bioactive compounds which were identified and quantified. Capsicum annum var. Lafayette presented the highest concentration of vitamin C content, lycopene content and total phenols as well as the greatest antioxidant activity in the high veld region. In addition, the results indicated that low temperatures favour in vivo biosynthesis of bioactive compounds and enhances antioxidant capacities of sweet bell pepper.
Highlights
In the recent years people have developed interests in maintaining good health, the majority have become more careful in the food they choose to consume, looking for food with a high nutritional value, bioactive compounds and antioxidant capacity, such as fruits and vegetables
The use of DPPH was employed as a standard means for measuring the antioxidant capacity of sweet bell pepper elite varieties produced by Syngenta
Bioactive and antioxidant activities of sweet bell pepper accumulated in high amounts in the high veld region (Eastern Highlands) and this was favoured mostly due to low temperatures that are experienced in the region as compared to the low veld region which is a bit cooler
Summary
In the recent years people have developed interests in maintaining good health, the majority have become more careful in the food they choose to consume, looking for food with a high nutritional value, bioactive compounds and antioxidant capacity, such as fruits and vegetables. Epidemiological and nutritional studies have consistently demonstrated a positive relation between the consumption of fruits and vegetables (Vegetarian meals) and a reduction in the mortality rate due to heart disease, cancer, and other degenerative diseases, as well as the aging process (Gibson et al, 2010). This is due to the fact that these foodstuff compounds are the chief sources of nutraceutical compounds, such as vitamins, phenolic compounds, natural antioxidants, and other biotic compounds (Bayilli et al, 2011; Chávez-Mendoza et al, 2015). Peppers contain huge quantities of neutral phenolic compounds or flavonoids named quercetin, luteolin, and capsaicinoids, (Chávez-Mendoza et al, 2015; Aditika et al, 2018)
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