Phytochemical Compounds from Xcatik (Capsicum annuum L.) Chili Tissues Extracted by Uae: Biological Activity and Phenolic Profile

Abstract

Phenolic compounds and capsaicinoids present in different tissues (placenta, pericarp, and seeds) of the chili pepper fruit Capsicum annuum L. (cv. xcatik) cultivated in the Yucatán peninsula (Mexico) were analyzed. For this purpose, fresh and dehydrated chili peppers tissues were used. The phenolic compounds and capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and compared to the maceration method. Extracts from each fruit tissue were studied for their antioxidant properties, and a phenolic profile of the whole fruit was performed using ultra-high-performance liquid chromatography with a photodiode array detector coupled to mass spectrometry (UPLC-PAD-ESI-MS). The xcatik chili pepper (XCP) presented a high content of phenolic compounds (11.67±3.34 mg GAE/g DW). The capsaicin:dihydrocapsaicin ratio was 2:1. Additionally, 17 phenolic compounds were detected in the extract of the whole fruit. This study provides a first scan of the phenolic composition and capsaicinoids content of the different tissues of the XCP fruit, as well as the correlation of these bioactive compounds with the antioxidant capacity, highlighting the recovery of bioactive compounds with great antioxidant power.