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6435253 
Journal Article 
FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF FRESH PEPPER (CAPSICUM-ANNUUM) CULTIVARS 
Lee, Y; Howard, LR; Villalon, B 
1995 
Yes 
Journal of Food Science
ISSN: 0022-1147
EISSN: 1750-3841 
60 
3 
473-476 
WOS:A1995RC22700011 
Flavonoid, ascorbic acid and total phenolic content and antioxidant activity of jalapeno (Veracruz, Mitla, Tam Mild, Jaloro. Sweet Jalapefio), yellow wax [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], chile (New Mexico-6, Green Chile), ancho (San Luis Ancho), and serrano (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 microgram/kg after hydrolysis. Chile, yellow wax and ancho peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than jalapeno peppers. Sep-Pak C18 bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r2=0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis. 
PEPPERS; ANTIOXIDANTS; FLAVONOIDS; ASCORBIC ACID