Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Abstract

Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry.

Screening of Chilli Pepper Genotypes as a Source of Capsaicinoids and Antioxidants under Conditions of Simulated Drought Stress

“…The hierarchical cluster analysis showed the greatest distance between 'Jolokia' and 'Aji Lemon Drop', taking into account both leaf and fruit trials. It can be concluded that capsaicinoids and AsA are responsible for antioxidant activity of highly pungent peppers such as 'Jolokia' under the conditions of our experiment, although the importance of phenolic compounds in the contribution to the total antioxidant activity of peppers, suggested by Bogusz et al [37], could be significant in mildly pungent genotypes such as 'Aji Lemon Drop'. Asnin and Park [38] stated that the capsaicin profile did not directly reflect antioxidant activity, due to the presence of other antioxidant compounds, i.e., phenolics.…”

Variability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili)

“…As wild Piquin chili is a natural resource, differences may correspond to polymorphisms in the glabriusculum variety at the biochemical level and technical factors associated with each methodology, in addition to the environment, in which each ecotype grew. In general, concentrations corresponded to on‐off effects of the microclimate of the state of Tamaulipas, which are comparable to variations identified among and within species of Capsicum . In contrast to herbs and spices such as parsley, oregano and cinnamon that are considered specific sources of free radical‐scavengers, values observed in wild population of Piquin chili are considerably low.…”

“…The free radical‐scavengers capacity might be attributed to the synergistic effects of several biochemical compounds, as the presence of capsaicinoids may also have influenced the antiradical capability; however, populations with greater pungency did not display a greater free radical‐scavenging capacity. Regarding the fluctuations of the ratio of these two principal capsaicinoids and their concentrations, Bogusz et al . have related these parameters to the phenology of each species.…”

“…TP and flavonoid contents, the free radical-scavenging capacity, color and capsaicinoids detected in this study differed from the values reported for wild chili from Oaxaca and Sonora, Mexico. [2,[16][17][18] As wild Piquin chili is a natural resource, differences may correspond to polymorphisms in the glabriusculum variety at the biochemical level and technical factors associated with each methodology, in addition to the environment, in [2,8,31] In contrast to herbs and spices such as parsley, oregano and cinnamon that are considered specific sources of free radical-scavengers, [32] values observed in wild population of Piquin chili are considerably low. Individual variants in the phytochemical pattern detected in the present study may be associated with the genus and differential ecological interactions in a common microclimate; these wild chili variants may result in local adaptations related to its plasticity, genus and interactions with its ecologic niche, as observed for the phytochemical polymorphisms of Vanilla planifolia JACKS.…”

“…The free radical-scavengers capacity might be attributed to the synergistic effects of several biochemical compounds, as the presence of capsaicinoids may also have influenced the antiradical capability; [35] however, populations with greater pungency did not display a greater free radical-scavenging capacity. Regarding the fluctuations of the ratio of these two principal capsaicinoids and their concentrations, Bogusz et al [31] have related these parameters to the phenology of each species. Populations analyzed in the present study tended to accumulate capsaicin and dihydrocapsaicin at similarly high levels; the proportional increases in the levels of these principal capsaicinoids were similar to the changes reported by González-Zamora et al [18] in semidomesticated materials of the glabriusculum variety, although the level of variation in the populations in this study was less than that of the previous report.…”