Effet de la zone géographique, du savoir-faire et des techniques culturales sur les propriétés physicochimiques, nutritionnelles et sensorielles du poivron provenant de deux regions de Mostaganem

Abstract

Capsicum annuum is one of the most important vegetable crops, it has a positive economic and health impact. Widely consumed in various ways, peppers are full of phytochemicals such as capsaicinoids, phenolic compounds, ascorbic acid, carotenoids. Capsaicinoids give peppers a pungent taste, they are more abundant in peppers. Peppers are sensitive to changes in environmental conditions. This present work is interested in studying the effect of time and high and low temperature on peppers from two regions of Mostaganem namely Achacha and Sirat as well as the quantification of certain bioactive compounds. A soil test as well as a taste of the peppers from the two regions were also studied. In the cultivars tested the vitamin C content varied between 52.97 to 88.96g / 100g ; the polyphenol concentration were 18.18 for Achacha and 21.22mgGAE / g, respectively. The pepper from Sirat had a higher antioxidant activity with an IC50 of 9.954 mg / ml against an IC50 equal to 67.63 mg / ml for Achacha. There was a significant difference (P <0.01) between the two regions for sugars (total and reducing) with respectively 9.73 g / 100 and 0.43g / 100g for Achacha and that of Sirat 20.56g / 100g and 3.99g / 100g. Furthermore, parameters such as pH, dry matter and vitamin C increased during refrigeration (4 ° C) as a function of time. However, humidity and lipid levels have decreased. The mineral and organic matter did not vary over time and kept values of 1.5% and 99% respectively. Fried samples showed the opposite effect compared to chilled pepper for the following parameters : pH, dry matter, mineral matter, organic matter. For lipid peroxidation the fried peppers for both regions gave low values due to their richness in vitamin C. Regarding the organoleptic analysis, we notice that Sirat pepper is dark green in color, smooth with a slightly acidic taste, whereas Achacha pepper is smooth and shiny red with a sweet taste.