Abstract
Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in 'Chilli AS- Rot' to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).