Effects of poultry dropping on the biologically active compounds in capsicum annuum L (var. Nsukka yellow)

摘要

The aim of this study was to analyze the effect of poultry dropping on changes in total carotenoid, phenolic content, vitamin C, capsaicin and antioxidant activity assay by reducing power and free radical scavenging activity in capsicum annuum L (var. Nsukka yellow). Five poultry dropping (0, 5, 10, 15, 20 ton/ha levels were observed from 2008/2009 dry season on these bioactive compounds. The content of capsaicin responsible for the pungency of peppers varied between 38.1 and 51.4 mg/g dry fruit. Poultry dropping of 20 ton/ha level had the highest phenolic content, capsaicin and antioxidant activities. No relationships between the levels of biologically active compounds represented by vitamin C and carotenoids and the way of fertilization were observed. A strong correlation were observed between pheolic content and antioxidant activity as measured by reducing antioxidant power and free radical (1, 1-diphenyl-2-picrylhydrazyl, DPPH) scavenging assays. The study proposed the nutritional significance of consuming Nsukka yellow pepper cultivated with organic manure because of enhanced functional properties.