Antioxidant activities and biochemical analysis of Capsicum annuum L. varieties at different ripening stages

Capsicum (Capsicum annuum L.) is a high-demand crop due to its versatility, which adds flavour, colour and nutritional value to various culinary products.Besides this, capsicum contains a significant number of biochemicals, including carotenoids, phenols, ascorbic acid, capsaicinoids and anthocyanins that impart various medicinal properties like antimicrobial, anticancer, pain reliever, and also help in the prevention of obesity, hypertension, dyslipidemia, diabetes and atherosclerosis.This crop demonstrates an array of vibrant colours reflecting different ripening stages that correspond to various biochemicals and nutritional activity.Hence, the objective of the present study was to examine the effect of ripening stages, i.e., green and red (mature stage), on the secondary metabolites and protein content of ten different varieties of Capsicum annuum.Across the study, all green and red capsicum varieties were studied and the highest total phenol content (TPC) (97.23 0.14 mg GAE/g fw) was observed in Sita variety at red mature stage, total flavonoid content (TFC) from JF-3 variety at red stage (47.47 0.24 mg QE/g fw), tannin content in NS-82 at red stage (34.32 0.18 mg TAE/g fw).Similarly, the highest DPPH activity was observed in the Queen variety at green (132.42 0.35 mg AAE/g fw) and red stage (158.30 0.30 mg AAE/g fw).The maximum protein content was recorded in the Dolly variety at the green stage (20.5 0.34%).The TPC, TFC, tannin, and protein contents of the Queen, Dolly, Rosy-400, and Durga varieties at red stages and Durga, KSP-1070, JF-3, and KSP-160 varieties at green stages are at par, which makes them ideal as alternatives for each other.Therefore, the findings of the study offer a basis for encouraging the utilisation of capsicum at both stages, as they contribute to a well-rounded nutritional profile and play a significant role in disease prevention.