EFFECT OF RIPENING ON THE DISTRIBUTION OF MINERAL AND VITAMIN C CONTENTS IN SOME SELECTED CHILLIES

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1 EFFECT F RIPENIN N TE DISTRIBUTIN F MINERAL AND VITAMIN C CNTENTS IN SME SELECTED CILLIES Abstract A.. Mustapha,. lafe and K. Ayeni. The effect f ripening n the distributin f minerals and vitamin C in sme Nigerian chillies i.e. Capsicum annuum L ( Tatase and Rd ) and Capsicum frutescens ( Smb and Atawewe ), thrugh eight different ripening stages (tw days interval f ripening) were studied. Results shwed variatins in the minerals ccurring in the prfile f the different Capsicum species. Minerals mean values fr K, Na, Mg, Fe, Ca, Cu, Zn and Mn were , , 1.83, 46.33, 9.16, 3.70, 5.8, and 2.30 mg/lg f dry sample respectively. Ptassium was the mst abundant mineral. The vitamin C varied between % mg/lg dry sample with a mean f 23.5mg/1g dry sample. The minerals and vitamin C were higher at the ripe stage than unripe and verripe stages. Keywrds: Nigerian Chilies, Capsicum Annum, Capsicum Frutescens, Ash, Minerals, Vitamin C, Ripening Effect. Intrductin Chilies which include tw species f Nigerian Capsicum annum, L Capsium frutescens L are ne f the mst imprtant cndiment fruits f Nigeria. They are cultivated mainly fr different purpses such as cndiments, sauces, sups and dishes in many trpical and sub-trpical cuntries. The chillies have been shwn t be a gd surce f vitamin C (Keshir and Ketiku, 1983), t cntain high Capsaicinid cntent, which is respnsible fr the pungency f capsicum fruits (Smith, 1983; and gbadu, Aina, and lanrewaju, 1989) and a gd surce f cartene (Curl, 1962; Bajaj and Kaur, 1986). The mineral cntents f Indian (Bajaj and Kaur, 1986; Bajaj and aiswal, 1980), Spanish Trija and Martinez varieties f chillies (lafe, Mustapha and Ibiyemi, 19) have been reprted in the literature. In Nigeria, chillies are prduced all ver the cuntry and are frequently harvested unriped, at least cmmercially. Pstharvest changes includes thse which lead t acceptability, sftening, flavur and clur changes which als ccur and which we assciate with degree f ripening. wever, infrmatin n the effect f ripening n the distributin f mineral and vitamin C cntents in sme Nigerian varieties f chillies are nt available despite its widespread cnsumptin. The present wrk therefre reprts vitamin C, ash, and mineral cmpsitinal changes f the chillies during ripening. Thrugh these data, ne can establish the nutritinal quality f these chillies which will be f cnsiderable value t dieticians, fd scientists and manufacturers, medical persnnel and nutritinists. Based n these data, apprpriate preservatin technique can be designed, the effect f ripening can als be related t the spilage f the chillies which will ultimately guide the industrial users in prcessing and preparatin f the much needed fd cmpsitin table in Nigeria. Materials and Methds The matured-unripe chillies grwn at a village clse t the Federal Plytechnic ffa campus, Nigeria were used fr the analysis. The varieties used were Smb -lng thin-shaped type (Capsicum frutescens L) Tatase -a bell-shaped type, Atawewe a tiny shrt type (Capsicum frutescens L). A representative sample f abut fruits were taken frm each type f fruit at regular intervals f 2 r 3 days and were used fr chemical examinatin. Effects in cmpsitin were nted at eight different ripening stages. Samples were milled using a Kenwd fd mixer, vitamin C and ash cntents were determined using the air-ven and dry ashing methds f Pearsn (1976). The ash was digested with 3M(CI) and mineral cntents were determined by atmic absrptin spectrphtmetry (Vgel, 1962). The Nigerian Academic Frum Vlume 6 N 3, April, 24 11

2 A.. Muslapha,. lafe and K. Ayeni. Results and Discussin The vitamin C cntent has been reprted t vary between mg/1g f dry sample, mean 26.90% in Indian chillies (Bajaj and Kaur, 1986), mg/1g dry sample and mg/1g dry sample in red and green chillies respectively (Bajaj et al, 1977) and in Nigerian chillies mg/1g dry sample (Keshir and Ketiku, 1983). Results btained agreed with Samblu, Kaur and Nandpru (1977) that red chillies always have higher vitamin C cntents than the green. Maximum ash cntent (Table 1.0) ccurred at different stages f ripening. These ash values give indicatin f the ttal quality f inrganic cmpund present in the sample. Ash cntent increased at earlier stages t its maximum befre a gradual decrease at later stages. wever, chillies have lw ash cntent cmpared t ash cntent f Nigerian grains, but abut the sample value as reprted fr yam tubers by lafe and Sanni (1988). The mean ash values were Smb -1.42, Tatase -1.38, Rd -1.11, and Atawewe -1.64%. eneral lw cefficient f variatin was bserved. Data fr mineral cntent f chillies are presented in Appendix I and mean values n Appendix 111 respectively. Ptassium was fund t be the mst abundant mineral present with the average cntents f , , and (mg lg f dry sample) fr Tatase, Rd, Smb and Atawewe respectively with little variatin between chillies varieties (cefficient f variatin is 14.5%). This is in clse agreement with the bservatin f lafe and Sanni (1988). The ptassium was the mst predminant mineral in Nigerian agricultural prducts. Bajaj and Kaur (1986) have als reprted that ptassium is the mst predminant mineral in Indian chillies with a mean f 3820mg/1g dry sample, which is much higher than the present values. The sdium cntents fr Tatase, Rd, Smb and Atawewe were 12.16, 871.1, and mg/1g dry sample respectively which are higher than the sdium cntent f 36.62mg/1g dry sample reprted fr Indian Chillies (Bajaj and Kaur, 1986) and 19.0mg/1g dry sample reprted fr American red chillies (Christensen, Beckman and Birdsall, 1986). Irn, Magnesium and Calcium cntent in Tatase were 67.52, and 33.97mg/1g dry sample, Rd 46.35, , and 29.15mg/1g dry sample, Smb 38.82, and 25.37mg/1g dry sample, Atawewe 32.63, and 28.16mg/1g dry sample respectively. The irn cntent in Nigerian chillies were higher than reprted fr Indian chillies (1.7mg/1g dry sample) (Kaur, Bajaj and aisal, 1980) and 12.9mg/1g dry sample (Ramasastri, 1983) and Spanish chilli varieties (7.3mg/1g dry sample) (Trija and Martinez, 1983). wever, the magnesium cntent is clse t ne reprted fr American red chilli ( mg/1g dry sample) (Christensen, Beckman and Bridsall, 1968). The calcium cntent is much lwer cmpared with the Indian chillies f average cntent f 270mg/1g dry sample (Bajaj and Kaur, 1986). ne f the majr factrs influencing macr and micr mineral uptake in plants is the cmpsitin f the sil n which the plant is grwn (Nelsn, 1981; lafe, ladeji and Aydeji, 1987). Micr minerals (Cu, Zn, and Mn) were present at very lw levels varied widely between the chillies. The values are cmparable t thse reprted fr Indian, American and Spanish chillies (Bajaj and Kaur,1986; Kaur, Bajaj and aiswal, 1980; Christensen, Beckman and Birdsall, 1968; Trija and Martinez, 1983). In rder t quantify the relative difference in level f minerals, the samples were ranked accrding t the prcedure adpted by lafe and najete (1986). Tatase (Capsicum annum L) emerged as being the richest in mineral cntent, clsely fllwed by Rd (Capsium annum L), emerged as being the richest in mineral cntents clsely fllwed by Rd (Capsium annum L.), whilst the lwest was Atawewe (Capsicum frutescens L). Cnclusins The chillies cntained a lw ash cntent which varied between %. The minerals differ cnsiderably within the varieties f the sample. Tatase and Rd were fund t be the richest in minerals. The results suggest that chillies are gd surces f vitamin c cntent has a mean f 23.5mg/1g dry sample (cefficient f variatin between %) and these were mstly cncentrated at the later stages f ripening. The value shws that chillies can equally cntribute greatly t ur daily vitamin C requirement. ppendix II). Therefre, the best ripening stages fr industrial r dmestic prcessing lies between stages 4 and 6 (8 r 12 days after maturity) when ptimum essential nutrients are btained. 78

3 Effect f Ripening n the Distributin f Mineral and Vitamin C Cntents in Sme Selected Chillies Table I: Changes in % Ash During Ripening Stages S T R Mean STD CV NB:S = Smb; T= Tatase; R= Rd: = Atawewe; STD= Standard deviatin; CV= Cefficient f Variatin. References Altschul, A.M. (1958) Prcessed Plant Prtein Fdstuff. New Yrk: Academic Press. AAC (1975) fficial Methds f Analysis, 12 th edn. Washingtn, D.C.: Assciatin f fficial Analytical Chemists. Bajaj, K.L. and Kaur,. (1986) Plyphenl xidase Activity and Chemical Cmpsitin f Sme Imprtant Indian Varieties f Chillies. Science 26, Bajaj, K.L., Singh., Kaur,. and Brar,.S. (1977) Seasnal Variatins in Ascrbic Acid, Dry Matter and Phenlic Cntent f Chillies as Affected by Fruit Maturity. Vegetable Science 4, Bidlingmeyer, B.A., Chen S.A. and Tarvin, T.L. (1984) Rapid Analysis f Amin-Acid Using Pre- Clumn Derivative urnal f Chrmatgraphy 336, Christensen, R.E., Bechmann, R.M. and Birdsall,.. (1968) Sme Mineral Elements f Cmmercial Spices and erb as Determined by Direct Reaching Emissin Spectrscpy. urnal f the Assciatin f fficial Analytical Chemists 51, Curl, A.L. (1972) The Cartenilds f Red Bell Peppers. urnal f Agricultural and Fd Chemistry 10, FA (1970) Amin Acid Cntents f Fd and Bilgical Data n Prtein. FA Nutritinal Studies.Rme: FA. ardener, B.,;Anstee, D..; Mawby, W..; Tanner,.A. and Vn Dem Bm, A.E.. Kr (1991). The Abundance and rganisatin f Plypeptides Assciated with Antigens f Rh Bld rup System. Transfusin Medicine 1, Kaur,. Bajaj, K.L. and aiswal, S.P. (1980) Studies n Variatin in Prtein and Mineral Cntents in Dried Red Fruit f Chilli Varieties. Indian Fd Packer 34, Keshinr,.. and Ketiku,.A. (1983) Cntributin f Trpical Chillies t Ascrbic Acid Cnsumptin. Fd Chemistry 11, Mathew, A.. and Shakaracharyam, N.. (1971) leresine frm Indian Chillies. Flavur Industry 2,

4 A.. Mustapha,. lafe and K. Ayeni. Nielsn,.D. (1981) A Nrdic Sympsium n Sil-Plant-Animal-Man Interrelatinships and Implicatins t uman ealth, Mineral Elements. Esp, Finland elsinki: Fundatin fr Fd Research. gbadu,..; Aina, M.A. and larewaju,.d. (1989) Ttal Capsaicinid Cntent f Sme Capsicum Species rwn in Nrtherm Nigeria. Trpical Science 28, lafe,. and najeta,.c. (1986) Quality Cntrl Assessment f Cca Based Beverages in the Nigerian Market. Nigerian urnal f Nutritinal Science 7, lafe,.; ladeji, E.. and Aydeji,.I. (1987) Metal Cntent f Cca Bean. urnal f the Science f Fd and Agriculture 41, lafe,. and Sanm, C.. (1988). Mineral Cntent f Agricultural Prducts. Fd Chemistry lafe,., Umar, Y.. and Adediran,.. (1992). The Effect f Nematicides n the Nutritive Value and Functinal Prperties f Cwpea Seeds (Vigna Ungulcalata L. Walp). urnal f Fd Chemistry, 46, Pp yenuga, V.A. (1968) Nigerian Fd and Feeding Stuffs. 3rd edn, Ibadan: Caxtn Press. Pp Pearsn, D. (1976) Chemical Anatysis f Fds. 6th edn, Pp 6-9 Lndn: Churchill. Rainasastri, B.V. (1983) Calcium, Irn and xalate Cntent f Sme Cndiments and Spices Qualities Planetarium-Plant. Fd fr uman Nutritin: 3, Rberts, R.. (1981) Fd Safety. Pp , New Yrk: hn Wiley & Sns. Smith, A. (1982) Selected Markets fr Chillies and Paprika. Lndn: Trpical Prducts Institute. Pp. 1-5 Trija, I.M.E. and Martinez, R.C. (1983) Minerals in Fresh and Canned Peppers. Anales de Brmatlgia 35, Vgel, A.I. (1962) Qualitative Inrganic Analysis. Lndn: Lngman. Pp

5 Effect f Ripening n the Distributin f Mineral and Vitamin C Cntents in Sme Select Appendix I: MINERAL CANES F NIERIAN CILLIES DURIN RII 2.1 Calcium 2.2 Magnesium Stages Stages (2 days interval) 1 Mean 1 STD 1 cv Stages (2 days interval) I Mean 1 STD T15 _ LZ'Z ! I I I : I I j Irn i LYLZ I ' i [ [ [ f PZ9ZZ f I X [ ] Ptassiur I 2.64 LL 'Z i \vz Z'L I i I [ j [ i ] ! ' l Z j ! LL < C - 05 L/i N> - s i 4 K > *-4 C/5 N 5 n L/l b Us c/> U L 7> C/3 Ut t- 73 K> n -I C/ ifi L> s s K> L* 3.05 i s 03 N l/t s K) s N> S K> > -- s p 9 M 9 n & rt> 50 K) > '- S/i Ui S - N K 3 > i s S t s - S K) j k> s l s S s s S --4 N > j - t k) h L/\ S Ut - s t s s - s s s S S S M s ft. 2 n i- a: 2 S 3 <IQ 1 k cr a t/i w V) 3 a S' 3

6 A.. Mustapha,. lafe and K. Ayeni. Appendix II: Changes in Ascrbic acid Cntent During Ripening (mg/lg Dry Sample) Stages (Days) Smb Tatase Rd Atawewe Mean STD CV Appendix III: Mean Value f mineral Cntent f Chillies (mglg f Dry Sample) Minerals Tatase Rd Smb Atawewe Ttal mean STD CV K Na Fe Mg C'a Cu Zn Mn STD = Standard Deviatin; CV = Cefficient Variatin. 82