Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

► Pepper extracts from variable polar fractions showed the different antioxidant activities. ► DPPH and reducing power showed maximum antioxidant activity in hexane extracts. ► The inhibition of deoxyribose degradation was the highest in methanol extracts. ► Antioxidant activity was strongly correlated with the content of bioactive compounds from peppers.