D. Zhang and Y. Hamauzu, “Phenolic Compounds, Ascorbic Acid, Carotenoids and Antioxidant Properties of Green, Red and Yellow Peppers,” Journal of Food, Agriculture and Environment, Vol. 1, No. 2, 2003, pp. 22-27.

has been cited by the following article:

• TITLE: Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper (Capsicum chinense) Fruit

  AUTHORS: Maira Rubi Segura Campos, Karen Ramírez Gómez, Yolanda Moguel Ordoñez, David Betancur Ancona

  KEYWORDS: Capsicum chinense Jacq; Phenolic Compounds; Carotenoids Content; Ascorbic Acid Content; Antioxidant Activities

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.8A, July 26, 2013

  ABSTRACT: Their high bioactive compounds content and importance as dietary antioxidants has increased interest in Capsicum fruit. The fruit of seven Capsicum chinense Jacq. var. habanero genotypes grown in Yucatan, Mexico, were analyzed to quantify their phenolic compounds, carotenoids and ascorbic acid contents, and to measure their free radical scavenging (ABTS assay) and antioxidant activities (β-carotene/linoleic acid assay). Phenolics (20.54 to 20.75 mg/100 g sample), carotenoids (1.00 to 1.26 mg/100 g sample) and ascorbic acid contents (187.24 to 281.73 mg/100 g sample) varied between genotypes. Trolox equivalent antioxidant capacity (TEAC) ranged from 1.55 to 3.23 mM/mg sample. During the 120-min decolorization trial, antioxidant capacity decreased over time in the studied genotypes. Values ranged from 36%to 57% β-carotene bleaching during the first 30 minutes. Fruit from all seven studied genotypes are good antioxidant sources and hold promise as natural ingredients in functional foods.