A NEW ALKALOID FROM THE STEM BARK OF HOLARREHENA ANTIDYSENTERICA (LINN) WALL

Total phenolic contents of fruits at three ripening stages (green, intermediate and red) from nine genotypes of Capsicum annuum L. were analyzed. Among the genotypes C. annuum var. Paprika (C.a.2) had highest amount of phenolic contents i.e., 188.0±0.44, 220.0±0.52 and 266.0±0.30mg/100gFW from green, intermediate and red ripening respectively. The study revealed that high content of phenolics were found in fruits at red ripening. The variability of phenolic contents in the genotypes suggests that these selected genotypes may be use full as parents in hybridization programs to produce fruits with good nutritional values. Key words: Chili pepper, Gallic acid, Phenolics, Ripening O. Aniel Kumar et al. Phenolics Quantification in some Genotypes of Capsicum annuum L.. J Phytol 2/6 (2010) 87-90.