Abstract: The proximate, nutritional and antioxidant constituents in hot pepper seeds of eight varieties, including Dingzhou Xinyidai, Chaotian, Yidu, Sipingtou, Hong’an No. 6, Jinta Honglong No. 13, Xinjiang Tianjiao, and Indian TEJA, were analyzed and compared. Dietary fiber, protein and oil were rich in hot pepper seeds, ranging from 40.10%–51.27%, 17.30%–19.83%, and 11.53%–16.70%, respectively. The seeds also contained 16 amino acids (15.16%–18.64%) and 9 minerals with potassium content of 7 790–11 566.67 mg/kg. Unsaturated fatty acids represented over 80% of the total fatty acids in the seeds of all the varieties tested, with the predominance of linoleic acid (7.04%–9.72% in the seeds), accounting for 72.20%–74.26% of the total fatty acids. The contents of tocopherol, ascorbic acid, total polyphenols, flavones and total capsicins in the seeds were 1.27–8.01, 0.24–2.36 mg/100 g, 11.43–20.22 mg GAE/g, 2.36–12.58 mg RE/g, and 0.07–5.21 mg/100 g, respectively. Xinjiang Tianjiao seeds contained the highest contents of dietary fiber and vitamin E of the eight varieties, Yidu seeds contained the highest contents of protein, oil and flavones and India TEJA seeds contained the highest contents of total polyphenols and capsaicins.

Key words: hot pepper seeds, dietary fiber, oil, protein, antioxidants, analysis