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The results of this research showed significant difference in the phytochemical contents of Capsicum baccatum L. (Yellow), Capsicum baccatum L. (Red), Capsicum Chinese Jacq., Capsicum annuum L. (Cayenne), Capsicum annuum L. (Bell) in terms of total Saponin, Tanins and Cardiac glucosides. The concentrations of flavonoids, Alkaloids and Anthraquinones were similar in the five species of Capsicum studied and it could be attribute to cultivation, ripeness, storage and soil salinity, among other factors. Reducing power assay is one of established method for evaluation of antioxidant potential of a test sample which was employed in the course of this work. Basically, it involves reduction of Fe3+ into Fe2+ with the formation of Perl’s Prussian blue colour complex wherein absorbance is read at 700 nm. This reducing ability varies with respect to various concentrations of antioxidant present in the samples. The Different fruit composition of the five pepper species indicates that apart from the evident morphological differences in terms of fruit shape and appearance, they also differ in their content of phytochemicals.
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