Antioxidant Content in Spice Red Peppers

Background and methodology: 
Due to increasing environmental pollution and food contamination, there is a need to raise the level of endogenous antioxidant such as carotenoids, vitamin C, and vitamin E in fruits and vegetables to neutralize the oxidizing effects of pollutants. Red pepper contains the most effective antioxidant vitamins and carotenoids required for human health. This study evaluated the carotenoids and antioxidant vitamins in different varieties and hybrids of spice red pepper cultivated under organic and conventional farming conditions. Spice red pepper is one of the most important vegetable crops in Hungary, where it is processed and used in various forms such as ground paprika, paste, and oleoresin.

The total carotenoid, vitamin C, and vitamin E content of the freshly harvested organic spice red pepper was higher than the conventional red pepper. The organic farming conditions resulted in more active carotenogenesis, as well as significantly increased vitamin E content in the hybrid red pepper.

Daood, H. G., Tomoskozi-Farkas, R., and Kapitany, J. (2006). Antioxidant content of bio and conventional spice red pepper (Capsicum annuum L) as determined by HPLC. Acta Agronomica Hungarica, 54(2): 133-140. Available on-line at: