Characterization of biochemical compounds and antioxidant activity of “dedo-de-moça” chili pepper accessions

Abstract

Capsicum baccatum is one of the main chili pepper species grown and consumed in South America. In Brazil, C. baccatum var. pendulum is widely cultivated, especially “dedo-de-moça” type. For most horticultural crops, including Capsicum species their diversity remains under-explored for traits related to fruit quality, since over the past half century breeding efforts have focused mainly on good agronomic performances. The investment in screening traits such as flavor, nutritional compounds and antioxidant content in traditional varieties is very important to support fruit quality breeding efforts. Thus, the objective of this study was accessing the variations into content of soluble solid, acidity, capsaicinoid, vitamin C, total phenolic compounds and antioxidant activity (in vitro and in vivo) of five “dedo-de-moça” peppers accessions. The results evidenced that UEL111 and UEL112 accessions showed highest TSS and ratio. Accessions UEL110 and UEL112 showed highest concentration of vitamin C and total phenolic content and UEL113 accession showed highest concentration of capsaicinoids. In vitro antioxidant assays suggest the UEL114 with highest antioxidant activity. In vivo antioxidant assays have not identified differences among the accessions and proved the antioxidant effect of chili pepper extracts on cell protection against stress agent. The results highlighted accessions that can be exploited in chili pepper breeding programs.

Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers [pdf]

“…In accordance with our study, differences between chili pepper varieties, as well as accessions were also noted by other authors (Gomes et al, 2019;Guil--Guerrero et al, 2006).…”

“…The method is widely used in studies of Capsicum spp. (Gomes et al, 2019). The values for antioxidant activity were found to range from 0.24 ±0.01 (Peruvian Purple) to 0.72 ±0.02 (Aji Amarillo) mg TEAC•g -1 dw (Table 1).…”

Determination of bioactive components in selected varieties of pepper (Capsicum L.)

“…Similar values of vitamin C content in peppers are reported by Chávez-Mendoza et al [41] We can confirm that the specified range of values corresponds to our range of values. Hamed et al [42] and Gomes et al [43] dealt with the content of bioactive components in several pepper varieties. The authors state the values of vitamin C content ranged from 2230 to 10250 μg.g −1 DM as well as from 346 to 1,100 μg.g −1 FW, which are higher values in comparison with our obtained results.…”

“…Similar results were reported by other authors. [42,43,51] The findings from several studies suggest that the variability in capsaicin content in the different pepper fruit varieties can also be attributed to the intrinsic genetic factors of each variety, also depending on the growing conditions, environmental conditions and storage conditions. [49,52] In addition to these factors, the accumulation of capsaicin is also affected by the activity of the enzymes capsaicin synthase and peroxidase (Figure 1).…”

“…g −1 DM are given by other authors. [60,64] Gomes et al [43] and Sora et al [66] reported the values of antioxidant activity measured by FRAP in a wider range from 3.99-84.67 μmol TE.g −1 DM and from 40.5-185.50 μmol TE.g −1 DM. The results of this study suggest that the studied varieties of the genus Capsicum showed strong antioxidant activities.…”