Bell pepper (Capsicum annum L.) is a vegetable known for its antioxidant content, highly important for its nutritional values. The total antioxidant activity (TAA) of pepper fruits is measured by TEAC (Trolox equivalent antioxidant capacity). This assay measures both the hydrophilic (HAA) (vitamin C) and lipophilic (LAA)(carotenoids and vitamin E) contents based on the total radical scavenging capacity and the ability of a scaverenge the stable ABTS radical (ABTS + ) described by Vinocur and Rodov (2006).