Vitamins A, C and Lycopene Contents of Some Varieties of Tomato and Pepper in the Southwest Region of Nigeria

Abstract

The concentrations of vitamin A, C and lycopene were determined in some varieties of Lycopersicum esculentum (Plum tomato, Marmande tomato, Beefsteak tomato and Cherry tomato) and capsicum sp. (fresh Cayenne pepper, Bell pepper, Green pepper, Sweet pepper, Hot pepper and Dry cayenne pepper). The ethanolic extracts of the varieties of tomato and pepper were prepared and the vitamin A and lycopene contents were quantified by separating funnel technique, while the concentration of vitamin C was determined by titration technique in the aqueous extract. The concentrations of vitamin A and lycopene were significantly increased (p<0.05) in Plum and Cherry tomatoes. Vitamin A concentration in the various pepper fruits increased significantly (p<0.05) in the order: green pepper<sweet pepper=hot pepper<bell pepper< dry cayenne<cayenne. Significant increases (p<0.05) were presented only in the Vitamin C contents in the green, hot and cayenne pepper fruits with no changes (p>0.05) among these pepper. Lycopene concentrations were significant increased (p<0.05) in the order of green pepper<sweet pepper<bell pepper<cayenne pepper. The finding of the study indicated that the Plum and Cherry tomato fruits, and Bells and fresh Cayenne pepper fruits would have better anti-oxidative capabilities. Therefore, the consumption of the combination of these tomato and pepper fruits as recipes in soup or stew making may boost the endogenous anti-oxidative status.

Keywords: Lycopersicum esculentum, capsicum species, Vitamin A, Vitamin C, Lycopene, anti-oxidative

capabilities, recipes and boost the anti-oxidative status.