Bioactive compounds and antioxidant activities of selected types of chili peppers

Chilli peppers (Capsicum spp.) are important plants usually consumed as food or used a spice medicine. They contain wide range of phytochemicals such capsaicinoids, polyphenols (PPH), carotenoids (CC) and vitamins. This study aimed to quantify the contents capsaicin, dihydrocapsaicin, total PPH, phenolic acids (PHA) CC, antioxidant activities chilli Trinidad Moruga Scorpion, Bhut Jolokia, Habanero Red, Maya Red Savina, Jamaica Rosso, Serrano, Jalapeño. High-performance liquid chromatography was bioactive compounds. The capsaicin in ranged from 2.1 124.2 mg·g–1, dihydrocapsaicin content from 5.1 151.3 PPH 3.53 25.9 mg GAE·g–1, CC 114.7 1 390.8 μg·g–1. chlorogenic acid highest (82.6 µg·g–1). The 1,1-diphenyl-2-picrylhydrazyl test free-radical scavenging activity indicated that ethanolic extract Scorpion pepper had correlated with substances.