Abstract
Capsicum chinense Jacq. obtained the designation of origin in 2010 due to the unique organoleptic properties given by the characteristics of soils in the Peninsula of Yucatán. So, the aim of this work was to investigate the effect of soil composition on the profile and concentration of polyphenols, antioxidant activity, and its relationship with the degree of maturity in habanero pepper (Capsicum chinense Jacq.). Pepper plants were grown in three soils named according to the Maya classification as: K’ankab lu’um (red soil); Box lu’um (black soil); and Chich lu’um (brown soil). The crops were cultivated in four different dates. The peppers were analyzed for antioxidant activity, profile and content of polyphenols. The results indicated that peppers grown in black soil had the highest concentration of total polyphenols (122.78 ± 12.60 mg of gallic acid 100 g−1), catechin (61.64 ± 7.55 mg 100 g−1) and antioxidant activity by DPPH (86.51 ± 0.82%). Physicochemical characterization indicated that black soil has the highest concentration of organic matter (10.93 ± 0.23%), nitrogen (52.01 ± 7.05 mg kg−1), manganese (5.24 ± 0.45 mg kg−1) and electric conductivity (2.32 ± 0.16 d Sm−1) compared to the other soils evaluated. These results demonstrate that the physicochemical composition of soils could be related to the biosynthesis of polyphenols in the habanero pepper.
Highlights
IntroductionPeninsula in Mexico, this pepper is internationally recognized for having a superior quality than those grown in other parts of the world due to its longer shelf life and high pungency [1]
Habanero pepper (Capsicum chinense Jacq.) is considered the main fruit species in the YucatanPeninsula in Mexico, this pepper is internationally recognized for having a superior quality than those grown in other parts of the world due to its longer shelf life and high pungency [1]
The red soil is characterized for being a rocky soil with a lower organic matter content compared to other soils in the area, and with the ability to retain less moisture than the Box lu’um, which is characterized by being in the upper zones of the micro relief, making it higher in moisture retention, in addition to have high contents of organic matter and assimilable phosphorus
Summary
Peninsula in Mexico, this pepper is internationally recognized for having a superior quality than those grown in other parts of the world due to its longer shelf life and high pungency [1] These characteristics allowed to obtain the designation of origin in 2010 (Chile habanero de la península de Yucatán) by the “Mexican Institute of Industrial Property” (IMPI) and positioned it as a socio-economic reference in the region [2]. Pepper plants grown in the Yucatan Peninsula are cultivated in three main soils, named according to the Mayan classification as: (1) K’ankab lu’um (red soil); (2) Box lu’um (black soil); or (3) Chich lu’um (brown soil) [3]. These soils are characterized for having a different. The Chich lu’um (brown soil) is characterized by being a gravel soil of reddish brown to black colors, in addition to have the ability to retain more moisture [3]
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