Abstract
The aim of this work was to investigate the changes of the content of polyphenols in fruits of Capsicum chinense Jacq. at different harvest times and their correlation with the antioxidant activity. Habanero pepper plants grown in black soil (Mayan name: Box lu’um) and harvested at 160, 209, 223, 237 and 252 post-transplant days (PTD) were analyzed. The results indicated that subsequent harvesting cycles decreased the content of total polyphenols, catechin, chlorogenic acid and ellagic acid, while the content of gallic and protocatechuic acid increased. The antioxidant activity determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging and ABTS (2,2′-azino-di-3-ethylbenzthiazoline sulfonic acid) assay decreased through the harvest days. Linear correlation analysis between total polyphenol content and antioxidant activity in peppers resulted in a correlation of r2DPPH = 0.8999 and r2ABTS = 0.8922. Additionally, a good correlation of the antioxidant activity was found with catechin (r2DPPH = 0.8661 and r2ABTS = 0.8989), chlorogenic acid (r2DPPH = 0.8794 and r2ABTS = 0.8934) and ellagic acid (r2DPPH = 0.8979 and r2ABTS = 0.9474), indicating that these polyphenols highly contributed to the antioxidant activity in Habanero peppers. This work contributes to understanding the changes that take place during the development of Capsicum chinense, indicating that fruit harvested at earlier PTD showed the highest concentrations of total polyphenols and antioxidant activity, obtaining the best results at 160 PTD.
Highlights
Mexico is considered one of the main producers and exporters of peppers in the world
The mature peppers harvested at 160 post-transplant days (PTD) showed the highest concentration of catechin (355.30 ± 5.81 mg/100 g), chlorogenic acid (79.97 ± 2.02 mg/100 g), Plants 2020, x FOR PEER
The results indicate that the grade of maturity, the harvest time (PTD) and the interaction between these factors have a significant effect in almost all the polyphenols evaluated
Summary
Mexico is considered one of the main producers and exporters of peppers in the world. Among the peppers grown in Mexico, the Habanero pepper (Capsicum chinense Jacq.) of the Yucatan Peninsula is considered one of the most important [2,3]. This is due to its high content of capsaicinoids, which classifies it as one of the hottest peppers in the world [4,5]. It has been recognized nationally and internationally by the designation of origin obtained in 2010 (“Chile Habanero de la peninsula de Yucatán”) by the “Mexican Institute of Intellectual Property” [6,7].
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