Abstract
Background: Capsicum annuum L. (pepper) is economically significant in many countries, including Armenia, where it helps conserve the vegetable gene pool and supports public health. Its rich biochemical composition makes it a key dietary component, particularly for its antioxidant properties, which combat free radicals. The biochemical makeup of peppers vary by genotype and maturity, leading breeders to develop varieties with both agronomic and nutritional benefits. Chili peppers are especially valued for their high carotene and ascorbic acid content, earning them the title of "multi vitamin concentrate," along with other vitamins and bioactive compounds that enhance their health benefits.
Objective: This study examines the biochemical profiles of various Armenian chili pepper varieties, highlighting their nutritional value and potential in agricultural systems. By analysing these unique varieties, the research aims to advance knowledge of their health benefits and promote sustainable farming practices.
Methods: The study examined six locally bred chili pepper varieties—'Artsiv', 'Punj', 'Kon', 'Deghin kakach', 'Oranj kakach', and 'Kaytsak'. Ascorbic acid, carotenoids, and phenols were measured at both the technical and biological ripening stages using spectrophotometry. Dry matter was determined by the thermogravimetric method, and sugar content by Bertrand’s method. Pungency was assessed using the Scoville heat units’ method, and statistical analysis was performed using ANOVA.
Results: The study of six Armenian chili pepper varieties showed differences in fruit shape, color, ripening times, and productivity. 'Deghin kakach', 'Oranj kakach', and 'Kon' produce conical fruits that change to yellow, orange, and red, respectively, while 'Punj', 'Kaytsak', and 'Artsiv' have elongated fruits that ripen red. Early varieties like 'Punj', 'Artsiv', and 'Kaytsak' mature 11–17 days earlier. 'Oranj kakach' was the most productive (19.4 t/ha), while 'Kaytsak' had the lowest yield. 'Artsiv', 'Punj', and 'Kaytsak' were hot, while the others were moderately hot. Carotenoid content rose during ripening, ascorbic acid ranged from 115.0 to 175.6 mg/100 g, with 'Punj' highest, and total phenolics peaked in 'Deghin kakach'.
Conclusion: Armenian chili pepper varieties are rich in bioactive compounds—phenols, ascorbic acid, carotenoids, and capsaicin— suitable for functional foods. During ripening, carotenoids increased by up to 583.64%, ascorbic acid by 97.4%, and phenols by 96.43%. ‘Punj’ had the highest ascorbic acid, ‘Oranj kakach’ the most carotenoids, and ‘Deghin kakach’ the most phenols, highlighting the potential of ripening to boost the health benefits of these peppers.
Keywords: hot pepper, vitamin C, carotenoids, phenols, phenological stages, productivity