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Endogenous levels of tocopherols and ascorbic acid were quantified by high-performance liquid chromatography (HPLC) during fruit ripening of New Mexican-type chile peppers (Capsicum annuum L.). γ-Tocopherol (γ-toc) was present in seeds, while α-tocopherol (α-toc) was present in the pericarp. γ-Tocopherol content reached its maximum concentration in seeds from red, succulent fruit and then declined. α-Tocopherol increased from the green to dry red maturity stages. Cultivars differed for α-toc but not for γ-toc contents. Ascorbic acid content increased after the green mature stage and peaked in red fruit with about 75% moisture content. Ascorbic acid was highest in the cultivars NuMex R Naky and Sandia.

Keywords: Tocopherol; ascorbic acid; Capsicum annuum; HPLC; paprika; peppers