Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili ( Capsicum annuum var. Glabriusculum ).

The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili ( C. annuum ) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8- C -glucoside followed by vanillic acid 1- O -β- o -glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.