Original Research ArticleCarotenoid and total vitamin C content of peppers from selected Brazilian cultivars

- Two pepper cvs were notable for their zeaxanthin, provitamin A and vitamin C levels.
- Red peppers from field had higher vitamins and zeaxanthin than those from greenhouse.
- Total carotenoids were identical in one yellow and one red jalapeño.

Carotenoid and ascorbic acid content was determined in peppers of two red cultivars and three yellow lineages of “Jalapeño” (Capsicum annuum L.) plus a “sweet red biquinho” and a “red bode” cultivar (C. chinense Jacquin) from the Brazilian Breeding Program. Capsanthin (68 ± 3 to 177 ± 2 μg/g) was found to be the main carotenoid in the red peppers, and violaxanthin (34 ± 3 to 100 ± 17 μg/g) was the main carotenoid in the yellow jalapeño peppers. Red jalapeño peppers grown in the field (in summer) showed higher zeaxanthin (29 ± 0 and 31 ± 2 μg/g), β-cryptoxanthin (11 ± 1 and 7 ± 0 μg/g), provitamin A (161 ± 2 and 81 ± 2 μg/g) and ascorbic acid (132 ± 2 and 129 ± 2 μg/g) than peppers grown in the greenhouse. Peppers of one yellow jalapeño lineage (C. annuum) and of the red “bode” cultivar (C. chinense) also stood out for their very high levels of zeaxanthin (36 ± 6 and 53 ± 7 μg/g), besides nutritional compounds, provitamin A (222 ± 17 and 299 ± 32 retinol activity equivalents/100 g) and vitamin C (152 ± 5 and 123 ± 1 mg/100 g). These results indicate that the selected peppers presented compounds that are beneficial for human health and that they could be used in the Brazilian pepper breeding programs to develop new commercial hybrids.