Phytochemical and microbial study of pepper (Capsicum annuum L.) obtained from three different markets in Benin city, Nigeria in Benin City, Nigeria.

Pepper (Capsicum annuum) is a widely cultivated vegetable plant. A comparative study of the phytochemical and microbial composition of peppers obtained from different markets is necessary to ensure their safety and quality, as pepper is a spice that is consumed worldwide, and its quality and safety are of utmost importance. This study was conducted to evaluate the phytochemical component and microbial load of fresh and spoilt pepper collected from three different major markets in Benin-city, Edo state, Nigeria. Using standard methods, the prepared samples were analyzed for fungi composition. The same samples were also analyzed for phytochemical constituents and data collected were subjected to descriptive analysis. The results obtained show the composition of alkaloids, flavonoids, tannins, saponin, and polyphenols. There were significant differences in the microbial constituents between spoilt and fresh pepper obtained from the three markets. The phytochemicals analyzed show an increase in the fresh pepper samples when compared to the spoilt ones. For the fresh pepper, alkaloids have a range of 11.10–15.20%, the tannins show a range of 2.09–4.22% and the flavonoids range from 7.06-23.10g from the three markets. The microbial occurrence in fresh peppers for Uselu and Oba markets is 100%. The results of this study confirm that the environmental and physical conditions surrounding the packaging of C. annuum can affect its phytochemical composition and microbial load. C. annuum is a rich source of active phytochemical constituents, which play a key role in disease treatment and prevention and also effective against various ailments.