Determination of Antioxidants in Fruit Tissues from Three Accessions of Habanero Pepper (Capsicum chinense Jacq.)

Three accessions of habanero pepper (Capsicum chínense Jacq.), differing in the color of the fruits throughout the maturation process, were analyzed for antioxidants, namely carotenoids, ascorbate and glutathione. The mature fruits from the three accessions contained high levels of the above mentioned antioxidants. Accession MR8H presented the highest content of red carotenoids, while in SBN01, the ascorbate level was the maximal found regardless of the maturation stage.