Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili ( Capsicum annuum var. Glabriusculum )

The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili ( ) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2018-10, Vol.23 (10), p.2655
Main Authors: Moreno-Ramírez, Yolanda Del Rocio, Martínez-Ávila, Guillermo C G, González-Hernández, Víctor Arturo, Castro-López, Cecilia, Torres-Castillo, Jorge Ariel
Format: Article
Language:English
Subjects:
Capsaicin
capsaicinoids
Capsicum - chemistry
chili
Chromatography, Liquid
Free Radical Scavengers - chemistry
Free Radical Scavengers - isolation & purification
Free Radical Scavengers - pharmacology
free radical-scavenging
geographical variation
Mass Spectrometry
Molecular Structure
phenolics
Phenols - chemistry
Phenols - isolation & purification
Phenols - pharmacology
Plant Extracts - chemistry
Plant Extracts - isolation & purification
Plant Extracts - pharmacology
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Summary:The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili ( ) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8- -glucoside followed by vanillic acid 1- -β- -glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules23102655