Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage

The aim of the present work was to evaluate the chemical composition and the radical-scavenging and antioxidant activities of hotpepper fruits (Capsicum annuum L. var. acuminatum) at three maturity stages (small green, green and red). GC–MS analysis of n-hexaneand chloroform fractions showed a different composition between the three stages of ripening. The first stage of maturation (small green)showed the highest radical-scavenging activity (IC50 of 129 microg/ml). Using the bovine brain peroxidation assay, the methanolic extract of green pepper showed significant antioxidant activity (IC50 of 522 microg/ml). Addition of methanolic extract of red and green pepper inhibitedoxidation of linoleic acid. Methanolic extract of red pepper showed greater antioxidative potency than the others (IC50 of 3 microg/ml).The different composition of lipophilic compounds and the various amount of phenolics, showed in the three stage of ripening of C.annuum var. acuminatum fruits, modifies the antioxidant activity