Metabolic Variation among Fruits of Different Chili Cultivars (Capsicum spp.) Using HPLC/MS

Abstract

Chilies are widely cultivated for their rich metabolic content, especially capsaicinoids. In our study, we determined individual sugars, organic acids, capsaicinoids, and total phenolic content in pericarp, placenta, and seeds of Capsicum annuum L., Capsicum chinense Jacq. and Capsicum baccatum L. by HPLC/MS. Dry weight varied in the cultivar ‘Cayenne’, with the first fruit having the lowest dry weight, with 4.14 g. The total sugar content and organic acid content did not vary among the fruits of all three cultivars. The cultivar ‘Cayenne’ showed differences in total phenolic and capsaicinoid content between fruits in the placenta, with the first fruit having the highest content of total phenolics (27.85 g GAE/kg DW) and total capsaicinoids (16.15 g/kg DW). Of the three cultivars studied, the cultivar ‘Habanero Orange’ showed the least variability among fruits in terms of metabolites. The content of dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in the seeds of the second fruit was higher than that of the first fruit of the cultivar ‘Bishop Crown’. The results of our study provided significant insight into the metabolomics of individual fruits of the same chili plant. We have thus increased our understanding of how certain metabolites are distributed between fruits at different levels of the same plant and different parts of the fruit. This could be further investigated when chilies are exposed to different environmental stresses.

Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS

“…For capsaicinoids and phenolics a Gemini C18 (Gemini; 150 × 4.60 mm, 3 u; Phenomenex, Torrance, CA, USA) column was used, operated at 25 °C. The parameters, mobile phases and conditioning were based on Zamljen et al [ 6 ] and Medic et al [ 17 ].…”

“…Chilies are a popular spice added to many dishes [ 5 ]. They are rich in primary metabolites such as sugars and organic acids, especially ascorbic acid, and secondary metabolites such as phenolics and capsaicinoids [ 6 ]. Capsaicinoids are the pungent molecules found only in the Capsicum genus [ 7 ].…”

Antimicrobial, Antivirulence, and Antiparasitic Potential of Capsicum chinense Jacq. Extracts and Their Isolated Compound Capsaicin

“…Among these acids, quinic (2) and succinic (4) acids have already been determined in the fruit and different parts of the C. chinense fruit. We have not found other organic acids such as citric, malic, and fumaric acids reported in C. chinense fruits [ 56 , 57 ].…”

“…peel and seeds. Compounds of these classes of metabolites are known in the Capsicum genus, and some of them have already been identified in C. chinense fruit [ 30 , 56 , 57 ].…”

“…Some studies with peppers have shown that qualitative and quantitative variations between their constituents may occur [ 56 , 57 , 59 ]. Some factors such as genetics, cultivar type, maturation stages, irrigation, environmental conditions, soil type, seasonality, extraction processes, and analytical methods can promote these variations [ 59 ].…”