Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil

• Main Authors: Henrique Kuhn Massot PADILHA, Elisa dos Santos PEREIRA, Priscila Cardoso MUNHOZ, Márcia VIZZOTTO, Ricardo Alexandre VALGAS, Rosa Lía BARBIERI
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-09-01
• Series: Food Science and Technology
• Subjects: Solanaceae; genetic resources; ex situ conservation; characterization
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300516&lng=en&tlng=en

AbstractThe objective of this study was to evaluate the genetic variability for synthesis of bioactive compounds in pepper (Capsicum annuum, Solanaceae). Total phenolics, anthocyanins, carotenoids and antioxidant activity were evaluated in 14 accessions of Capsicum annuum from the Capsicum Genebank of Embrapa Temperate Agriculture (Pelotas – RS, Brazil). Thirty plants of each accession were cultivated in the field during spring and summer. The experimental design was a complete randomized block with 14 treatments (accessions) and three replications. The laboratory evaluations followed the same experimental design to field, but with two repetitions more. Seeds were discarded and opposite longitudinal portions of fruits were manually prepared for chemical analyzes. The data obtained showed high genetic variability for phenolics, anthocyanins, carotenoids and antioxidant activity. The P39, P77, P119, P143 and P302 accessions exhibited the highest levels of antioxidants, which are strongly indicated to be used in breeding programs of Capsicum peppers.