GC-MS-Based Profiling of Non-polar Metabolites and Chemometric Study of Fruits of Capsicum Species and Landraces at Different Stages of Ripening

Abstract

ABSTRACTThe hexane soluble non-polar metabolites in pericarp and seeds of Capsicum chinense (cv. ghee smelling group), C. frutescens (cv. erect upward bird’s eye chili group and cv. upward tobasco group), and C. annuum (cv. clustered pendent downward group, cv. cherry group, cv. pendent – anaheim group, cv. small hot pendent solitary group, cv. glossum of green, red and yellow bell pepper and cv. long waxy group) were identified at different stages of ripening. The hexane soluble metabolites were chemically characterized using GC-MS (Gas Chromatogrphy Mass Spectrometry)-based metabolomics. The non-polar metabolites of Capsicum species and their varieties were correlated with their progressive ripening stages, many of which may contribute to their aroma and flavor. Chemometric analyses showed distinct changes during ripening based on the metabolite profiles.