Summary
This laboratory study examined how fruit ripening influences the phytochemical composition and biological activity of Capsicum chinense (Habanero peppers). Mature peppers showed higher carotenoid and capsaicinoid content but lower phenolic content than immature fruit; maturity was associated with enhanced antioxidant activity by β-carotene bleaching assay and significant α-amylase inhibition, suggesting potential functional food or nutraceutical applications.
Regional applicability
The study was conducted on Habanero peppers in controlled laboratory conditions with no explicit geographic attribution. Findings on phytochemical profiles and bioactivity may inform UK horticultural practice and product development, though transferability depends on growing conditions, cultivar specificity and validation in UK climates.
Key measures
Total phenols, flavonoids, carotenoids, capsaicinoids; radical scavenging activity (IC₅₀); β-carotene bleaching assay; α-amylase inhibition (IC₅₀); butyrylcholinesterase inhibition (IC₅₀)
Outcomes reported
The study measured total phenols, flavonoids, carotenoids and capsaicinoids content alongside antioxidant, hypoglycaemic and anticholinesterase activities in immature and mature Habanero peppers. Results showed differential phytochemical profiles between ripening stages, with carotenoids and capsaicinoids increasing and phenols declining at maturity.
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