Comparative Phytochemical Determination of two spices: frutescens L. and Capsiscum annun

The quantification of the phytochemical constituents was undertaken for (solanaceae family) as they are known to be drying in an oven at 70°C for 24 h. The dried powder material was used analysis indicated that most of the screened compounds were present in the samples, alkaloids, glycosides, tannins, saponins and triterpenoids. However, phenols and anthocyanins were and C.frutescens respectively. The results also showed a higher presence of phytochemicals in C.annum than in C.frutescens. Quantitative analysis of the fruit revealed high amounts while high concentrations of saponins were recorded in both species (11.40±2.60 C.frutescens respectively). Phenols and anthocyanins were detected in lower quantities (1.17±0.37 flavonoids were detected as trace compounds (0.50±0.08 fruits contained bioactive compounds that help in fighting against degenerative and chronic diseases and determined the fruits’ nutritional and medicinal value. This suggests that the fruits could be used for food supplementation in developing countries.