Table 2.
Physicochemical properties and phytochemical components of the colored peppers
| RP | OP | YP | GP | PP | |
|---|---|---|---|---|---|
| Physicochemical properties | |||||
| Total capsaicinoid content (µg/g) | 351.70 ± 18.10c | 360.45 ± 8.84c | 1898.40 ± 0.71b | 2416.50 ± 3.54a | 84.95 ± 2.47d |
| Capsaicin content (µg/g) | 257.20 ± 12.02c | 267.22 ± 9.90c | 1445.58 ± 12.73b | 1854.02 ± 1.41a | 65.20 ± 1.98d |
| Dihydrocapsaicin content (µg/g) | 94.20 ± 6.08c | 93.50 ± 1.06c | 453.82 ± 12.02b | 562.58 ± 2.12a | 19.78 ± 0.50d |
| Scoville scale (SHU) | 5627.54 ± 289.63c | 5767.59 ± 141.42c | 30,376.34 ± 11.31b | 38,664.00 ± .56.57a | 1359.20 ± 39.60d |
| Vitamin C content (mg/g) | 28.90 ± 0.57a | 29.76 ± 0.77a | 30.36 ± 1.61a | 30.95 ± 0.99a | 25.59 ± 0.23b |
| Phytochemical components (mg/100 g) | |||||
| Chlorophyll a content | 0.09 ± 0.00c | 0.019 ± 0.00c | N.D. | 280.36 ± 6.86a | 102.13 ± 2.16b |
| Chlorophyll b content | 0.44 ± 0.02c | 0.30 ± 0.00c | N.D. | 31.01 ± 2.32a | 33.92 ± 1.56b |
| Total chlorophyll content | 0.53 ± 0.01c | 0.32 ± 0.00c | N.D. | 311.38 ± 6.67a | 136.05 ± 2.87b |
| Total carotenoid content | 237.04 ± 1.27b | 276.94 ± 1.27a | 14.28 ± 0.64e | 46.54 ± 0.98c | 29.98 ± 1.22d |
| Total anthocyanin content | N.D. | N.D. | N.D. | N.D. | 67.13 ± 2.27 |
Refer to Table 1
N.D. not detected
All values are mean ± S.D. Different letters in the same row are significantly different by Duncan’s multiple range test at p < 0.05