Antioxidant Constituents and Enzyme Activities in Chilli Peppers

It is important that the antioxidant quality of green chilli (Capsicum annuum var. longum L.) be improved through selection or breeding. To better understand antioxidant levels in existing germplasm, biochemical screening of 10 cultivars was performed. The level of the antioxidant constituents vitamin C, carotene, phenol, and capsaicin ranged between 0.160 and 2.987 mg·g−1 wet weight, 0.167 and 0.913 mg·g−1 wet weight, 0.09 and 0.214 mg·g−1 wet weight, and 4.54 and 7.233 mg·g−1 dry weight, respectively. The antioxidative enzyme activities of peroxidase and catalase ranged between 1.070 to 11.507 ΔA·min−1·g−1 and 64.040 to 335.127 units, respectively. Pearson's correlation matrix of all variables indicated associations between pairs of measured variables. Mean results of the experiment along with principal component analysis indicated that ‘AC-588-1’ had the highest levels of antioxidants followed by ‘BCC-62’ and ‘AC-465’. These cultivars can likely be used as genetic material in future breeding programs.