Variability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili)

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:29:49Z
Fecha de publicación2019-01-01
ResumenAbstractThe variability in the phytochemical concentrations of Capsicum annuum var. glabriusculum has not been extensively analyzed among wild populations and ecologic niches in its phylogeographic area. This study aimed to determine the variations in the phytochemical and antioxidant contents of the wild Piquin chili. The total flavonoid content of hydroalcoholic extracts (0.06 to 0.70 mg equivalent of quercetin per gram of dry weight (mg QE/g DW)), free radical‐scavenging capacity for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH.) radicals (0.55 to 8.55 mm TE/g DW), amount of 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS+) in aqueous extracts (18.13 to 107.6 mm TE/g DW) and pungency (21,760 to 88,476 Scoville heat units) were highly variable. By analyzing the spatial distribution using the first three principal components, correlations between the phytochemical content and the free radical‐scavenging capacity (in both extracts) and flavonoid and phenolic contents (in the hydroalcoholic extract) were observed. Consistent with the statistical analysis, the spatial analysis showed intraregional differences in composition patterns, with an emphasis on central and coastal areas. Flavonoid contents, polyphenol contents and free radical‐scavenging activity were the phytochemical components that mainly contributed to the diversity of the population.es_ES
Doihttps://doi.org/10.1002/cbdv.201900381es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/1786
Idiomaeses_ES
EditorialWileyes_ES
RelaciónChemistry & Biodiversityes_ES
URL relacionadohttps://doi.org/10.1002/cbdv.201900381es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteChemistry & Biodiversity
TítuloVariability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili)es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorMoreno‐Ramírez, Yolanda del Rocio
AutorHernández‐Bautista, Aurelio
AutorLópez, Pedro A.
AutorVanoye‐Eligio, Venancio
AutorTorres‐Rodríguez, María Lorena
AutorTorres‐Castillo, Jorge Ariel
AutorMoreno‐Ramírez, Yolanda del Rocioes_ES
AutorHernández‐Bautista, Aurelioes_ES
AutorLópez, Pedro A.es_ES
AutorVanoye‐Eligio, Venancioes_ES
AutorTorres‐Rodríguez, María Lorenaes_ES
AutorTorres‐Castillo, Jorge Arieles_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número10es_ES
Rango de páginase1900381-e1900381es_ES
URL relacionadahttps://doi.org/10.1002/cbdv.201900381
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen16es_ES

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