01662naa a2200229 a 450000100080000000500110000800800410001902400350006010000200009524501080011526000090022352009570023265000170118965000120120665300220121870000240124070000190126470000210128370000190130470000260132377300830134920289462022-05-27       2015    bl uuuu     u00u1 u    #d7 a10.1007/s13197-015-1833-02DOI1 aCARVALHO, A. V.  aBioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes.h[electronic resource]  c2015  aEight pepper genotypes (Capsicum sp., Capsicum annun L., C. chinense Jacq, and C. baccatum L. var. umbilicatum) were assayed for total phenolics, anthocyanins, carotenoids, vitamin C, and total antioxidant activity in order to determine their bioactive compound profile and to establish the correlations between these compounds and their antioxidant activity. The genotype IAN 186311 (C. chinense Jacq.) showed the highest total antioxidant activity and the highest concentrations of phenolic compounds. As for the content of carotenoids, the genotype with the highest concentration was IAN 186324 (Capsicum sp.), and the genotype IAN 186305 (C. baccatum L. var. umbilicatum) showed the highest content of vitamin C and anthocyanins. Terefore, it can be concluded that the Capsicum sp. genotypes analyzed demonstrated a rather high diversity of bioactive compounds that should be further explored given the benefits they can provide to consumer health.  aAntioxidante  aPimenta  aComposto bioativo1 aMATTIETTO, R. de A.1 aRIOS, A. de O.1 aMACIEL, R. de A.1 aMORESCO, K. S.1 aOLIVEIRA, T. C. de S.  tJournal of Food Science and Technologygv. 52, n. 11, p. 7457-7464, Nov. 2015.