THE PHYTOCHEMICAL AND MICRONUTRIENT ANALYSIS OF THREE BELL PEPPER VARIETIES SOLD IN SELECTED MARKETS IN ENUGU METROPOLIS

ABSTRACT Bell peppers (Capsicum annuum L.) are widely consumed vegetables that are characterized by intense colors and high phytochemical quantities which makes them important to human health and nutrition. This research examined phytochemical and micronutrient composition of three types of bell peppers ( green, red, and yellow pepper) widely marketed in selected markets in Enugu Metropolis, Nigeria. The sample of fresh bell pepper was collected and analyzed by standard laboratory methods with the help of HPLC methods to determine the amount of pigments and vitamins. Such parameters as crude fiber, vitamin C, calcium, potassium, organic acids, chlorophyll, carotenoids, and a large number of bioactive photochemicals, including alkaloids, flavonoids, tannins, glycosides, and phenolic compounds, were considered key parameters. It was found that green peppers contained the most fiber (9.14%), vitamin C (0.34%), and total carotenoids (8718.56 µg/g), which makes them useful in terms of antioxidant support and digestion. The highest levels of phenolic compounds (247.46 g) and flavonoids (75.65 g) were found in yellow peppers, which also have an anti-inflammatory and cardioprotective potential. Red pepper had the most amount of glycosides (3.97 g) which is one of the reasons why it is so sweet and adds flavor to anything. The content of chlorophyll diminished during the ripening, whereas the content of organic acids and glycosides rose. These results indicate the variations in nutritional and therapeutic potential of each variety and could imply that green peppers are optimal in antioxidant and digestive effects, yellow peppers are cardiovascular and anti-inflammatory, whilst red peppers are best consumed because of their flavour and circulatory effects. The article confirms the significance of the varietal choice in maximizing health local diets.