Total Phenolics, Antioxidants Activity, and Organic Acids Compositions of 38 Varieties of Hot Peppers

Thirty eight varieties of hot peppers were grown in the field to commercial maturity. Samples of mature pods were harvested, freeze dried, and analyzed for total antioxidants activity using the 1,1-diphenyl-2-picrylhydrazl (DPPH) and 2,2’-azinobis(3-ethylbenzthiodiazoline-6-sulfonic acid (ABTS),  phenolics analyzed spectrophotometrically according to the Folin-Ciocalteu colorimetric method, and organic acids analyzed using high pressure liquid chromatography.    Total antioxidant activity, total phenolics, and organic acids were different among the cultivars, however, the difference were not correlated to degree of hotness.  Total phenolics were highest in Bangalore torpedo, Scottish bonnet, and Habanero chocolate.   In contrast to total antioxidants, total phenolics were different among the different colors with chocolate color Habanero has higher total phenolics than Habanero white, mustard, or orange colors.   Malic, tartaric, ascorbic, succinic, and fumaric acids represented the highest organic acids in hot peppers.  Organic acids content followed similar patter as total antioxidant activity, especially DPPH.  Changes in total antioxidant activity, total phenolics, organic acids, and other health promoting compounds will be examined in relation to color and total hotness of these cultivars