ABSTRACT

 This study evaluated the quality, antioxidant and flavor properties of pepper varieties in Abia State, Nigeria. Five varieties ofpepper namely cayenne pepper, yellow pepper, bird pepper, scotch bonnet pepper and red bell pepper were procured and processed into powder. The pepper powder were analyzed for their minerals, vitamin, antioxidant and flavor profile based on standard method. The statistical analysis was carried out using one-way ANOVA at 95 % confidence level. Result showed that mineral composition ranged from 10.36 to 20.48 mg/100 g, 16.67 to 27.34 mg/100 g, 180.64 to 340.72 mg/100 g, 25.47 to 31.87 mg/100 g, 0.48 to 1.04 mg/100 g and 0.17 to 0.29 for calcium, magnesium, potassium, iron and zinc respectively. The vitamin composition ranged from 1986.87 to 2240.13 pg/100 g, 0.06 to 0.08 mg/100 g, 0.04 to 0.13 mg/100 g, 0..54 to 1.26 mg/100 g and 250.38 to 284.72 pg/100 g for carotenoid, vitamin Bi, vitamin B2, vitamin B3 and vitamin A respectively. The antioxidant activity ranged from 74.76 to 110.23 mgGAE/g, 54.95 to 65.73 mgQE/g, 176.44 to 190.67 %, 40.35 to 138.57 pmolFe2+/g and 155.83 to 183.41 mgTE/g for total phenol content, total flavonoid content, DPPH, FRAP and ABTS respectively. The flavonoid profile ranged from 3.83 to 11.51 pg/ml, 3.88 to 11.30 pg/ml, 4.69 to 7.04 pg/ml, 2.88 to 8.84 pg/ml, 6.61 pg/ml, 4.80 to 6.72 pg/ml, 9.04 to 14.44 pg/ml, 2.13 to 8.66 pg/ml, 4.82 to 16.69 pg/ml, 3.87 to 11.33 pg/ml, 4.84 pg/ml, 1.81 to 19.08 pg/ml, 2.22 pg/ml, 2.24 pg/ml, 2.83 to 8.11 pg/ml. 2.24 pg/ml, 4.82 to 5.11 pg/ml, 2.90 to 6.93 pg/ml, 4.69 to 16.54 pg/ml and 5.69 to 7.59 pg/ml for hexanal, 1- octene-3-ol, linalool, nonanal, green, methyl butanoate, ethyl hexanoate, 2-heptanone, bcaryophyllene, pine, grassy, caffeic acid, ferullic acid, 2-undecanone, sabinene, spicy, floral, woody and a-humulene respectively, though it was observed that some pepper were lacking in some flavonoid components. The research showed that pepper varieties gotten from Abia State. Nigeria exhibited unique characteristics in terms ofmicronutrient composition, antioxidant activity, and volatile flavour compounds, demonstrating their diverse applications in both culinary and health-related context