Abstract:
Fruits and vegetables have conferred themselves as functional foods. Besides fulfilling
our needs, they have provided us with health benefits. Nutritional studies have indicated
that high consumption of fruits and vegetables can supply human body with essential
dietary antioxidant. Bell pepper ( Capsicum annuum L.) is a vegetable known for its rich
antioxidant content. However, little study being carried out comparing fresh and
commercially available samples of different coloured bell pepper. Thus, this study are
mainly concerned on antioxidative constituents and comparing their level in fresh and
commercially available sample of Capsicum annuum L. The concentrations of
antioxidative constituents i.e. a-tocopherol, ascorbic acid and carotenoid content as well
as catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) specific activities
were studied in the different coloured bell peppers (green, yellow and red bell peppers) in
fresh and commercially available samples.
