The proximate compositions of the seeds and fatty acid contents seed oils three varieties Capsicum (pepper) species fruits – sweet, bell bird pepper have been determined using standard AOAC methods. Their gave moisture as 82.54%, 83.32% 84.74% for bird, sweet peppers respectively. Other values in various samples ranged follows: crude fat 1.52%–2.21%, protein 2.64%–3.51%, fibre 2.72%–4.71%, ash ...

The study involved an examination of the antifungal activity on red peppers of pullulan coating (P) and pullulan coating containing either water-ethanol (P + eEMF) or ethanol extract of meadowsweet flowers (P + eEMF). Pullulan was obtained from a culture of Aureobasidium pullulans B-1 mutant. Both non-inoculated peppers and those artificially inoculated with Rhizopus arrhizus were coated and in...

Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, an...