Functional Compounds of Chili (Capsicum Annuum L.) Fruit in Various Maturity Stages

Chili is a horticultural commodity with high economic value. Chili consumption starts from immature fruit to mature fruit for spicy food flavor. Physiologically, differences in chili maturity stages affect the secondary metabolites and potentially have a positive correlation effect on human health. The aim of this study was to identify the functional biochemicals (polyphenol, flavonoid, antioxidant activity, α-glucosidase inhibitory) at chili's three maturity stages. The experimental design was a factorial   randomized complete block design with two factors: genotype and maturity stage. The three maturity stages were immature fruit, intermediate, and mature fruit. Eight chili genotypes were used; all were of Capsicum annuum L. species. Functional biochemical measurements consisted of total phenolics (TPC), total flavonoids (TFC), DPPH antioxidant activity (DPPH), FRAP antioxidant activity (FRAP), and α-glucosidase inhibitory (AGI) activity. The results showed that immature chili fruit had high DPPH and α-glucosidase inhibitory antioxidant activities. However, phenolic content, flavonoids, and FRAP antioxidant activity increased from immature to mature fruit. Immature ornamental chilies with purple fruit color were identified as having 75% α-glucosidase inhibitory activities. This research information can be used as a reference for further chili fruit biomedical development. In addition, chili breeders can use this information to determine preferences in developing new varieties.