Chemotypical variation in Vanilla planifolia Jack. (Orchidaceae) from the Puebla-Veracruz Totonacapan region

Abstract

One of the threats in the diversity loss of the primary gene pool of Vanilla planifolia is the lack of information on existing level of polymorphism in cultivated germplasm, and the different expressions of this polymorphism. For this reason, it is proposed to study the chemical polymorphism of the four phytochemicals that define the vanilla aroma quality in fruits (vanillin, vanillic acid, p-hydroxybenzaldehyde, p-hydroxybenzoic acid) by HPLC analysis (High Performance Liquid Chromatography) of 25 collections of unknown genotype, grown in the region Totonacapan Puebla-Veracruz, Mexico. The results identified a selection process, domestication in fruit aroma of vanilla, during which increased the participation of vanillin and reduced the presence of three minor compounds (vanillic acid, p-hydroxybenzaldehyde and p-hydroxybenzoic acid) in the global aroma. We distinguished a total of six chemotypes of V. planifolia in the Totonacapan region, some chemotypes with wild aromatic characteristics (low participation of vanillin) related to the material less cultivated in the region and domesticated chemotypes with high participation of vanillin, for the most cultivated material. The results show that the diversification of the chemotypes of V. planifolia is not related to environmental variation. The data indicate that in the possible center of origin of vanilla, there is phytochemical polymorphism, which indirectly suggests the existence of genetic polymorphism, essential for the design of a breeding program for optimizing the use and conservation of diversity of the primary gene pool of Vanilla planifolia.

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

“…ex Andrews. However, the present study did not elucidate the magnitude of the interaction effect and the phytochemical characteristics.…”

Evaluation of process involved in the production of aromatic compounds in Gram‐negative bacteria isolated from vanilla ( Vanilla planifolia ex. Andrews) beans

“…It has been reported that some AC precursors, such as lignin, FA, guaiacol, catechol, among others, are released and converted into AC such as VA, vanillic alcohol, HBA, PHB and vanillin, (Harazono et al , Ito et al ; Zamzuri et al ). Specifically, the FA has also been proposed as a precursor in the biosynthesis of vanillin and vanillin glucoside, both considered the most abundant AC in mature vanilla beans (Hernández‐Hernández ; Salazar‐Rojas et al ). Additionally, Ammar et al () demonstrated the assimilation capacity of different AC as FA by some Gram‐negative bacteria.…”

“…During the process, the colour of the vanilla beans changes from green to dark brown ‘chocolate’ and there is an increase in the concentration of different aromatic compounds (AC) such as vanillin (1000–20 000 ppm), p‐hydroxybenzaldehyde (HBA) (2000 ppm), vanillic acid (VA) (4‐hydroxy‐3‐methoxy benzoic acid) (2000 ppm) and p‐hydroxybenzoic acid (200 ppm). All these compounds are responsible for the vanilla aroma (Salazar‐Rojas et al ). The process of obtaining natural vanillin is an inexpensive method compared with the biosynthetic pathway and requires physico‐chemical changes in vanilla beans and biological factors such as microbial participation (Frenkel et al ).…”

Importancia y desafíos de la conservación de Vanilla spp. (Orquidaceae) en Costa Rica.

“…Circunstancias muy similares son descritas por investigadores mexicanos relacionadas con el desconocimiento real del germoplasma de V. planifolia existente en la región de Totonacapan, Veracruz (Herrera-Cabrera et al, 2012) y otras regiones productoras de México (Castillo y Engleman, 1993). La situación es preocupante cuando muchos autores afirman que V. planifolia es originaria de México (Soto, 1999;Havkin-Frenkel y Belanger, 2007;Castro, 2008;Barrera-Rodríguez et al, 2009;Gonzalez-Arnao et al, 2009;Gigant et al, 2011;Salazar-Rojas et al, 2011;Tapia, 2011;Kelso-Bucio et al, 2012), y que a pesar de contar con gran diversidad genética para hacer fitomejoramiento, el mercado de la vainilla mexicana representa menos de un 1% de la producción mundial (Soto, 2006, Barrera-Rodríguez et al, 2009Salazar-Rojas, 2011;Herrera-Cabrera et al, 2012).…”