The content of phenols and ascorbic acid of the phenolic fraction, and carotenoids, tocopherols and capsaicinoids of the oily fraction from sweet bell peppers from northwest Mexico was determined. Antioxidant activity in both fractions was evaluated (ABTS and DPPH methods). Green cultivar had the highest content of phenols, flavonoids, and ascorbic acid and highest antioxidant activity. α-Tocopherolwas found in the four cultivars; however, capsaicinoids were not detected. The phenolic fraction had higher antioxidant activity than the oily fraction.

The effects of sun-drying, air-drying and pickling processes on phenol and capsaicinoid contents, and free radical-scavenging activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulphonic acid (ABTS)] in Anaheim (red) and Jalapeño peppers were evaluated. Sun-drying process in Anaheim pepper caused the highest phenols retention (100%), and the free radical-scavenging activity (100%) when compared with air-drying (80%). Pickling process in Jalapeño pepper caused a moderate reduction on the phenol content (24%) and the radical-scavenging activity by DPPH (35%). Processes studied did not cause variations in the capsaicinoid fractions neither in its radical-scavenging activity. Results suggested that dried and pickled peppers are a good source of phenolics and capsaicinoids with antioxidant activity.