Evaluation of chili (Capsicum annuum L.) genotypes for nutritional phytochemicals and mineral content

Chowdhury, P. H.; Uddin, M. M.; Saikat, M. M. Hasan; Islam, A. K. M. Aminul

doi:10.22058/jpmb.2024.2030425.1300

Evaluation of chili (Capsicum annuum L.) genotypes for nutritional phytochemicals and mineral content

Document Type : Original research paper

Authors

P. H. Chowdhury ¹

M. M. Uddin ²

M. M. Hasan Saikat ¹

A. K. M. Aminul Islam ³

¹ Department of Genetics and Plant Breeding Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706, Bangladesh

² Department of Crop Botany Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706, Bangladesh

³ Professor Department of Genetics and Plant Breeding Faculty of Agriculture Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706, Bangladesh

10.22058/jpmb.2024.2030425.1300

Abstract

Chili (Capsicum annuum L.) is a worldwide important crop known for its nutritional and phytochemical properties. This study aimed to identify suitable candidates for breeding programs by evaluating the phytochemical and mineral content of 28 chili genotypes. The capsaicin concentration varied from 0.08% (G20) to 0.44% (G28). The maximum ascorbic acid concentration was recorded in G7 (125.56 mg/100 g), whilst the minimum was in G20 (19.45 mg/100 g). β-carotene concentration ranged from 0.29 mg/100 g FW in G12 to 0.13 mg/100 g in G13 and G26. The chlorophyll content (a and b) reached its zenith in G24 (0.30 and 0.32 mg/g FW, respectively), whereas the minimal amounts were seen in G15 and G18. The anthocyanin concentration varied from 4.18 µg/g FW in G18 to 0.48 µg/g FW in G11. Genotype G16 demonstrated the highest overall phenolic and antioxidant levels, whereas G25 exhibited the highest flavonoid concentration. Mineral analysis indicated that G4 and G26 contained the highest sodium (0.39%), G21 had the highest potassium (2.07%), and G10 exhibited the highest calcium (1.65%) and magnesium (0.63%). Cluster IV had high levels of ascorbic acid and anthocyanin, while cluster I had low levels, according to the heatmap analysis of the genotypes. Significant connections were discovered among ascorbic acid, anthocyanin, potassium, and calcium concentration. In breeding initiatives for nutritionally improved chili varieties, genotypes G2, G7, G12, G16, G17, G18, and G25 stand out with their excellent phytochemical and mineral profiles. This study gives important information about the genetic diversity of chili genotypes in Bangladesh.

Keywords

Pepper

total phenol

flavonoids

antioxidant activity and anthocyanin content

Subjects

Plant genetics and breeding

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