Abstract

MIS-VALDEZ, Y. A. et al. Phenotypic, nutritional and nutraceutical traits of x´catik chili fruits, sweet and its F1 hybrid (Capsicum annuum L.). Polibotánica [online]. 2022, n.53, pp.183-195.  Epub Apr 04, 2022. ISSN 1405-2768.  https://doi.org/10.18387/polibotanica.53.12.

Mexico is the center of domestication and genetic diversity of Capsicum annuum L., which has led to the development of a wide diversity of chili pepper landraces that includes the x´catik and sweet chili pepper. As result of the spontaneous cross between these genotypes, a hybrid locally named as “bobo chili” is obtained. However, in these three genotypes the phenotypic traits, nutritional content and nutraceutical properties is lacking. The aim of this study was to evaluate the phenotypic, nutritional and nutraceutical traits in fruits of the x'catik pepper, sweet pepper and its F1 hybrid (bobo chili). A completely randomized design with 10 repetitions was used. Phenotypic, nutritional and nutraceutical variables were measured. The results showed that fruits of x'catik chili pepper had the higher length and pericarp thickness with elongated conical shape; the fruits of sweet chili pepper were round with irregular indentations. The F1 hybrid (bobo chili) had an elongated oblong shape. Regarding to the nutritional and nutraceutical traits the x´catik chili pepper had the highest ash content (8.18%) and protein (8.90%), high content of total phenols (456.35 ± 8.71 mg EAG 100 g-1) and the major content of capsaicin (791.9.0±31.84 mg kg-1) and dihydrocapsaicin (262.45±22.17 mg kg-1). The sweet chili pepper highlighted by its raw fiber content (17.75%) and the F1 hybrid had the higher iron content (85 mg kg-1) and higher content of flavonoids (330.01 ± 36.33 mg EQ 100g-1). The genotypes of chili pepper evaluated have a high content of protein, fiber, fat, carbohydrates and they are a rich source of secondary metabolites, therefore, the implementation of these genotypes in cultivated areas would be favorable for farmers in the region.

Keywords : Capsicum annuum L; nutritional composition; antioxidants; capsaicinoids; flavonoids.

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