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Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili ( Capsicum annuum var. Glabriusculum )

Moreno-Ramírez, Yolanda Del Rocio ; Martínez-Ávila, Guillermo C G ; González-Hernández, Víctor Arturo ; Castro-López, Cecilia ; Torres-Castillo, Jorge Ariel

Molecules (Basel, Switzerland), 2018-10, Vol.23 (10), p.2655 [Periódico revisado por pares]

Switzerland: MDPI

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Título:
Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili ( Capsicum annuum var. Glabriusculum )
Autor: Moreno-Ramírez, Yolanda Del Rocio ; Martínez-Ávila, Guillermo C G ; González-Hernández, Víctor Arturo ; Castro-López, Cecilia ; Torres-Castillo, Jorge Ariel
Assuntos: Capsaicin ; capsaicinoids ; Capsicum - chemistry ; chili ; Chromatography, Liquid ; Free Radical Scavengers - chemistry ; Free Radical Scavengers - isolation & purification ; Free Radical Scavengers - pharmacology ; free radical-scavenging ; geographical variation ; Mass Spectrometry ; Molecular Structure ; phenolics ; Phenols - chemistry ; Phenols - isolation & purification ; Phenols - pharmacology ; Plant Extracts - chemistry ; Plant Extracts - isolation & purification ; Plant Extracts - pharmacology
É parte de: Molecules (Basel, Switzerland), 2018-10, Vol.23 (10), p.2655
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili ( ) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8- -glucoside followed by vanillic acid 1- -β- -glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.
Editor: Switzerland: MDPI
Idioma: Inglês

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Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili ( Capsicum annuum var. Glabriusculum )

Moreno-Ramírez, Yolanda Del Rocio ; Martínez-Ávila, Guillermo C G ; González-Hernández, Víctor Arturo ; Castro-López, Cecilia ; Torres-Castillo, Jorge Ariel

Switzerland: MDPI

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