Antioxidant Profile of Pepper (<em>Capsicum annuum</em> L.) Fruits Containing Diverse Levels of Capsaicinoids

Abstract

Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic systems in pepper fruits from four varieties with different pungent capacity has been investigated at two ripening stages. Thus, a sweet pepper variety (Melchor) from California type fruits, and three autochthonous Spanish varieties were used, including Piquillo, Padr&amp;oacute;n and Alegr&amp;iacute;a riojana. The capsaicinoids contents were determined in pericarp and placenta from fruits showing that these phenyl-propanoids were mainly localized in placenta. The activity profile of catalase, superoxide dismutase (SOD, total and isoenzymatic), the enzymes of the ascorbate-glutathione cycle (AGC) and four NADP-dehydrogenases indicate that some interaction with the capsaicinoid metabolism seems to occur. Among the results obtained on enzymatic antioxidant, the role of an Fe-SOD and the glutathione reductase from the AGC is highlighted. Additionally, it was found that ascorbate and glutathione content were higher in those pepper fruits which displayed the greater contents of capsacinoids. Taken together, all these data indicate that antioxidants may contribute to preserve capsaicinoids metabolism to maintain their functionality in a framework where NADPH is perhaps playing an essential role.