Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity

Changes in total phenolics, antioxidant activity (AOX), carotenoids, capsaicin and ascorbic acid were monitored during three maturity stages in 10 genotypes of sweet pepper. In an attempt to explain the variations during maturity stages (green, intermediate and red/yellow), the data was expressed both on fresh and dry weight basis. All the antioxidant constituents (phenolics, ascorbic acid and carotenoids) and AOX, when expressed on fresh weight basis in general, showed an overall increasing trend during maturity in all the genotypes studied. On dry weight basis, phenolic content declined in majority of the genotypes during maturity to red stage. This decline was significant (P < 0.05) in Parker, Torket, HA-1038 and Flamingo. Genotype Flamingo and Golden Summer had the highest phenolic content of 852.0 mg 100 g(-1) and 720.5 mg 100 g(-1) at their final red and yellow maturity stages, respectively. With maturation, most of the cultivars showed a declining trend with regard to capsaicin content while total carotenoids and beta-carotene content increased significantly. Anupam was a promising genotype in terms of both total carotenoids and beta-carotene content. Ascorbic acid content declined progressively with advancing maturity. Genotype HA-1038 had the maximum content (3030 mg 100 g(-1) dwb) at the green stage. AOX in general, increased with maturity and registered a 1.30-1.95 fold increase from green to red stage. The study proposes the nutritional significance of consuming sweet peppers at the red maturity stage because of enhanced functional properties. Overall genotype Flamingo and Anupam represent superior genotypes for both nutrition and germplasm improvement. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.