Brazilian Capsicum peppers : capsaicinoids content and antioxidant activity Running title : Brazilian Capsicum peppers : capsaicinoids content and antioxidant activity

BACKGROUND: Capsicum peppers are known as a source of capsaicinoids, phenolic compounds, and antioxidants. Brazilian Capsicum peppers are important spices use in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. RESULTS: Capsaicin, dihydrocapsaicin, total phenolic compounds, and antioxidant activity were investigated in the extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var pendulum in two different harvest years This article is protected by copyright. All rights reserved. This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.8459 A cc ep te d A rti cl e and at two ripening stages. The bioactive compounds content was dependent on harvest year, and changes in the concentration profiles were founded for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g of fresh pepper) and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g of fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound contend (2.46 mg g of fresh pepper). The total phenolic compound content was directly related to antioxidant activity CONCLUSION: Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, this data add valued novel information that enhancing the current knowledge about Brazilian pepper fruits.