59 Hortic. bras., v. 31, n. 1, jan. - mar. 2013 P eppers of the genus Capsicum were already used in the diet of pre- Colombian American peoples in many recipes, generally as part of sauces or as spice (Reifschneider & Ribeiro, 2008). Capsicum chinense occurs in the Brazilian Midwest and Northeast regions and in the Amazon Basin (where its greatest genetic diversity is found). Several bioactive substances are present in fruits of hot and sweet pepper plants, especially the alkaloid capsaicin (that gives pungency), vitamin E, pro-vitamin A carotenoids, flavonoids and other secondary metabolites with antioxidant properties (Perucka & Materska, 2003; Matsufuji et al., 2007; Oboh & Rocha, 2007; Sun et al., 2007; Topuz & Ozdemir, 2007; Menichini et al., 2009). Fresh peppers are also excellent sources of ascorbic acid (vitamin C), which participates in several antioxidant processes in plants besides acting in the prevention of human chronic diseases, including certain types of cancer, coronary disorder, arteriosclerosis and cataracts (Howard et al., 2000).The hot peppers (including several representatives of C. chinense) have great importance in the American continent and in tropical regions of the world. These products are essential in Mexican, African and Asian cuisines. In Brazil, C. frutescens (malagueta pepper) and C. chinense (pimenta de cheiro), are irreplaceable ingredients in several regional dishes. The acarajé and vatapá in Bahia state, the chicken with okra in Minas Gerais state, the duck with tucupi in Pará state and the fish stew and chowder in several coastal cities of the Northeast and Southeast are some examples (Ribeiro & Henz, 2008). Other lesser known varieties, like “Habanero”, have begun to gain a greater importance in Brazil. The varietal group of hot peppers like “Habanero” presents, nowadays, a growing demand in North America and European Economic Community. The high value of this product in the international market is a result of an offer historically lower to the demand and, for this reason, has aroused the interest of national private groups in the development of processed products in this segment. TEODORO AFP; ALVES RBN; RIBEIRO LB; REIS K; REIFSCHNEIDER FJB; FONSECA MEN; SILVA JP; AGOSTINI-COSTA TS. 2013. Vitamin C content in Habanero pepper accessions (Capsicum chinense). Horticultura Brasileira 31: 59-62. Vitamin C content in Habanero pepper accessions (Capsicum chinense) Ana Flávia P Teodoro 1 ; Rosa de BN Alves 1 ; Leandro B Ribeiro 1 ; Karina Reis 2 ; Francisco José B Reifschneider 2 ; Maria Esther de N Fonseca 2 ; Joseane P da Silva 1 ; Tânia da S Agostini-Costa 1 1 Embrapa Recursos Genéticos e Biotecnologia, C. Postal 02372, 70770-900 Brasília-DF; rbelem@cenargen.embrapa.br; tania@cenargen. embrapa.br; 2 Embrapa Hortaliças, C. Postal 218, 70351-970 Brasília-DF; mesther@cnph.embrapa.br; fjbr@cnph.embrapa.br ABSTRACT Fruits of Capsicum species (peppers) accumulate high amounts of ascorbic acid or vitamin C. C. chinense occurs in the Midwest and Northeast regions and the Amazon Basin (where its greatest genetic diversity is found). The objective of the present work was to quantify the vitamin C content in peppers of 22 accessions of C. chinense ‘Habanero’ from the Breeding Program of Embrapa Vegetable Crops. Vitamin C was extracted from mature fruits with TCEP-HCl (tris 2-carboxyethyl-phosphine hydrocloride) and its content determined by high performance liquid chromatography (HPLC). Vitamin C content ranged from 54.1 to 129.8 mg/100 g. Accessions were divided into four heterogeneous groups of diversity. Vitamin C content of the first group varied between 116.2 and 129.8 mg/100 g; the second group ranged from 94.0 to 104.6 mg/100 g; the third group ranged from 76.7 to 87.5 mg/100 g; and the fourth group ranged from 54.1 to 66.6 mg/100 g. These results highlight the diversity of C. chinense collection in terms of vitamin C content. Keywords: Pepper, ascorbic acid, genetic resource, high performance liquid chromatography (HPLC). RESUMO Teor de vitamina C em acessos de pimenta (Capsicum chinense) do grupo varietal Habanero Os frutos de Capsicum possuem elevados teores de ácido ascórbi- co ou vitamina C. A pimenta (C. chinense) ocorre nas regiões Centro- -Oeste e Nordeste e na Bacia Amazônica (onde está localizada a sua maior diversidade genética). O objetivo deste trabalho foi quantificar o teor de vitamina C em 22 acessos de C. chinense do grupo varietal ‘Habanero’, procedentes do programa de melhoramento genético da Embrapa Hortaliças. A vitamina C foi extraída de frutos maduros com TCEP-HCl (tris 2-carboxyethyl-phosphine hydrocloride) e os teores foram determinados por cromatografia líquida de alta efici- ência (CLAE). Os teores de vitamina C variaram entre 54,1-129,8 mg/100g. Foram formados, com base no teor de vitamina C, quatro grupos heterogêneos de diversidade. Os teores do primeiro grupo variaram entre 116,2-129,8 mg/100 g; o segundo variou entre 94,0- 104,6 mg/100 g; o terceiro entre 76,7-87,5 mg/100 g; e o quarto entre 54,1-66,6 mg/100 g. Esses resultados evidenciam a diversidade dessa coleção de C. chinense para os teores de vitamina C. Palavras-chave: Ácido ascórbico, recurso genético, cromatografia líquida de alta eficiência (CLAE). (Recebido para publicação em 22 de novembro de 2011; aceito em 9 de novembro de 2012) (Received on November 22, 2011; accepted on November 9, 2012)