Abstract

Fruits of Jalapeño (Caspicum annuum), Amshito (Capsicum annuum var. glabriusculum) and Habanero (Capsicum chinense Jacq.) were analyzed for total carotenoids, extractable colour (total pigments) and antioxidant activity. The results showed that total contents of carotenoids of Amshito (496.10±67.08 μg/g FW) and Habanero fruits (445.91±24 μg/g FW) were very similar and showed no significant difference (P<0.290) among themselves. However, Jalapeño pepper, presented low values of total carotenoids (324.04±51 μg/g FW) and had a significant difference (P<0.005) with respect to other peppers. With respect to extractable colour, the results showed that Amshito and Habanero chilli were characterized by accumulated higher concentration of ASTA units (P=0.043) with respect to Jalapeño, respectively. On the other hand, Amshito (5.56±0.58 mg AAE/g FW) and Jalapeño (6.79±0.43 mg AAE/g FW) peppers showed significant changes in the total antioxidant activity. However, Habanero, chilli exhibited the best antioxidant property of the pepper species evaluated in the present study. These results provided useful and important information for researchers in order to increase the know about biochemistry properties of Jalapeño (Caspicum annuum), Amshito (Capsicum annuum var. glabriusculum) and Habanero (Capsicum chinense Jacq.), for food and nutraceutical industries in Mexico.