Capsaicinoids concentration in Capsicum annuum var. glabriusculum collected in Tamaulipas, Mexico

Abstract

HPLC analysis of capsaicin and dihydrocapsaicine concentrations obtained from fruits of Capsicum annuum var. glabrisculum, collected from four localities in the state of Tamaulipas, Mexico, was investigated. Selection of localities for this study was carried out considering that 65\% of the people living in them gather wild chilli pepper for either autoconsumption or commercial purposes. An ANOVA analysis was carried out for determining capsaicinoids composition variation. Also, a multivariate analysis was carried out using Pearson correlation and principal components analysis to elucidate the influence that environmental factors might have on capsaicinoids concentration. Fruits from the locality El Gavilan had the higher concentration of capsaicine among the populations examined. Also, fruits from this location had the higher concentration for both alcaloids (994 mu g/g), and the locality Comas Altas showed the lower concentration with 498 mu g/g. A positive correlation between capsaicin and dihydrocapsaicin concentrations was found. PCA analysis showed that altitude, temperature and vegetation were the main factors responsible for the production of both alcaloids in C. annuum var. glabriusculum, and rainfall was the less important variable. Regarding the effects of altitude on alcaloids production it was found that locality El Gavilan, placed 578 ma.s.l., had the higher concentration for both alcaloids whereas the locality Comas Altas, placed at 65 ma.s.l., showed the lower concentrations. Locality La San Juana also had high concentrations of capsaicinoids. Apparently, this was due to the microclimate conditions present on the vegetation types on the above mentioned localities. Results showed that pungency degree of C. annuum var. glabriusculum fruits was influenced by environmental factors such as altitude, temperature and vegetation.