FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF FRESH PEPPER (CAPSICUM-ANNUUM)CULTIVARS

Flavonoid, ascorbic acid and total phenolic content and antioxidant ac tivity of ''jalapeno'' (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalap eno), ''yellow wax'' [(Hungarian Yellow, Long Hot Yellow, Gold Spike ( hybrid)], ''chile'' (New Mexico-6, Green Chile), ''ancho'' (San Luis A ncho), and ''serrano'' (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid conte nt varied from none detectable to 800 mg/kg after hydrolysis. ''Chile' ', ''yellow wax'' and ''ancho'' peppers had greater flavonoid and asco rbic acid contents and antioxidant activities than ''jalapeno'' pepper s. Sep-Pak C(18)TM bound phenolic compounds, including flavonoids, cor related well with antioxidant activity (r(2)=0.86). Luteolin had highe st antioxidant activity followed by capsaicin and quercetin on equimol ar basis.