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7756480 
Journal Article 
Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage 
Conforti, F; Statti, G; Menichini, F 
2007 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
ELSEVIER SCI LTD 
OXFORD 
102 
4 
1096-1104 
English 
WOS:000244940500015 
The aim of the present work was to evaluate the chemical composition and the radical-scavenging and antioxidant activities of hot pepper fruits (Capsicum annuum L. var. acuminatum) at three maturity stages (small green, green and red). GC-MS analysis of n-hexane and 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 μg/ml). Using the bovine brain peroxidation assay, the methanolic extract of green pepper showed significant antioxidant activity (IC50 of 522 μg/ml). Addition of methanolic extract of red and green pepper inhibited oxidation of linoleic acid. Methanolic extract of red pepper showed greater antioxidative potency than the others (IC50 of 3 μg/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. © 2006 Elsevier Ltd. All rights reserved. 
Capsicum annuum L. var. acuminatum; radical scavenger; antioxidant activity; biodiversity; phenolic content