Abstract
The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili (C. annuum) 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-C-glucoside followed by vanillic acid 1-O-β-o-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.
Highlights
The natural variation of phytochemicals is an ecologically and evolutionarily important characteristic for plant plasticity responses when they are faced with different environmental challenges [1]
To understand how the natural growing conditions could affect phytochemical accumulations on this species, we studied the phenolic content, free radical-scavenging capacity, and capsaicinoid content of Piquin chili (C. annuum var. glabriusculum) from different geographic areas
Quantification of phenolic compounds, free radical-scavenging capacities, and capsaicinoid content showed that the phytochemical compositions of wild populations of Piquin chili varied widely among populations and among their ecotypes
Summary
The natural variation of phytochemicals is an ecologically and evolutionarily important characteristic for plant plasticity responses when they are faced with different environmental challenges [1] These are natural compounds that give plants their basic organoleptic characteristics, such as color, flavor, and aroma and they are associated with antioxidant, free radical-scavenging, prebiotic, and medicinal effects, especially the prevention of diseases, such as diabetes and hypertension [2]. These substances could be responsible for the beneficial effects associated with plants and have a direct impact on quality and consumer preferences [3]. Variability in the expression and accumulation of metabolites (phenolic compounds, carotenoids, and capsaicinoids) is associated with adaptations to the local environment where the genotype developed [5].
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