Influence of Soil Composition on the Profile and Content of Polyphenols in Habanero Peppers (Capsicum chinense Jacq.)

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.

Phytochemical Characterization of By-Products of Habanero Pepper Grown in Two Different Types of Soils from Yucatán, Mexico

“…The difference in the levels of polyphenols that was detected in the analyzed samples could be due to the association between the function of the compounds in the plant’s life cycle and vegetative phase. It may also be related to several other factors that can influence this behavior, such as the climate, time of year, type of soil, type of plant organ, and, in this case, the temperature, and time conditions of the extraction [ 15 , 20 , 31 , 32 ].…”

“…The leaves, stems, and peduncles of C. chinense J., variety Jaguar (variety register number CHL-008-101109) were obtained by cultivating the plant in a greenhouse (15 plants for each type of soils), with controlled irrigation and fertilization conditions [ 15 ], at the Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ) Subsede Sureste (Latitude N 21º 8 ’1.288” and Longitude W 89º 46′52.26”). The crops were planted in polyethylene bags that were filled with 12 kg of two types of soil characteristic of the Yucatán region: red soil ( K’áankab lu’um ) and black soil ( Box lu’um ), which were obtained from a local supplier located in Mérida, Yucatán, Mexico).…”

“…The extraction of polyphenols was performed according to the methodology that was described by Oney-Montalvo et al [ 15 ]. Briefly, a quantity of 0.5 g of each by-product of habanero pepper was mixed with 2.5 mL of solvent, which was composed of methanol:water (80:20), in 15 mL Falcon tubes.…”

“…Next, the calibration curves were prepared in the range of 1 to 75 µg mL −1 . The polyphenols were identified in the samples by comparing their retention time with those of the standards; this method was described by Oney-Montalvo et al [ 15 ]. Quercetin and luteolin, and diosmin and hesperidin were determined together because the peaks coeluted.…”

“…C. chinense is mainly grown in two types of soils that are characteristic of the Yucatán region, “Box luúm”, or black soils, and “K’ánkab lu’um”, or red soils [ 14 ], both being leptosols. The black soils have a higher content of calcium carbonates, organic matter, nitrogen, and phosphorus than red soils [ 15 ].…”