Dynamics of changes in bioactive molecules and antioxidant potential of Capsicum chinense Jacq. cv. Habanero at nine maturity stages

The changes in bioactive molecules (capsaicin, total phenol, total flavonoid, ascorbic acid and β-carotene) and antioxidant potential in Capsicum chinense Jacq. cv. Habanero were examined during nine maturity stages (at 7-day interval from fruit set). The rate of in vivo synthesis of these antioxidants increased progressively with advancing maturity. Capsaicin, ascorbic acid, and β-carotene contents increased about 3, 10, and 9 times, respectively, at 63 days after fruit set (DAFS) while the highest value for total phenol (~330 mg CE/100 g), flavonoid (~138 mg RE/100 g), DPPH radical scavenging activity (~82 %), and metal chelating activity (~75 %) recorded in 42–49 DAFS. Bioactive molecules were positively correlated with radical scavenging and metal chelating activities. The results underline the effect of maturity on the bioactive molecules and antioxidant potential suggesting that fruits at the red stage (42–49 DAFS) are optimal from the nutritional point of view.