
In a recent study published within the journal Frontiers in Nutrition, a team of researchers in Mexico reviewed the various metabolites, resembling capsaicinoids, carotenoids, and flavonoids, in piquin chili and the antioxidant properties that highlight its nutraceutical potential.
Mini Review: Piquin chili, a wild spice: natural variation in nutraceutical contents. Image Credit: Little daisy / Shutterstock
Plant nutraceutical sources
Phytochemical compounds resembling alkaloids, phenolics, glycosides, polysaccharides, peptides, and terpenoids are biosynthesized in plants for various physiological and ecological functions. These compounds have colours, flavors, aromas, and nutraceutical properties which can be potentially useful. Various cultures worldwide eat plants with nutraceutical properties, highlighting the necessity for adequate management and conservation measures for these natural resources. Moreover, cultivating these plants could alter the composition and content of nutraceutical compounds from those present in the identical plants obtained from wild sources.
Subsequently, understanding the optimal growth conditions is crucial to recreate the natural processes that promote the very best production of nutraceutical compounds. A comprehensive evaluation of traditional practices, management of natural resources, genetic improvement techniques, modern industrial processing methods, sustainable forestry production practices, and public policies on using such nutraceutical compounds can be imperative. Traditional knowledge passed on through generations, especially in rural, indigenous, and native communities, is important to understanding the nutraceutical advantages of untamed plants and their phenological and productive cycles.
On condition that environmental conditions impact not only the expansion of those plants but in addition the functional and organoleptic properties, variations in cultivated plants will directly impact the buyer. One such plant is the piquin chili, or Capsicum annuum var. glabriusculum, grown from the southern United States to Central America. The high carotenoid, phenolic, alkaloid, and volatile compound content of this chili makes it a precious potential nutraceutical resource.
Nutraceutical compounds: Carotenoids
Carotenoids in chili peppers contribute to the yellow and red coloration because the fruit matures, and so they are also phytohormone precursors. Genetic aspects and environmental conditions play significant roles in carotenoid accumulation in chili peppers. Carotenoids are also vital antioxidants, making them essential nutraceuticals for humans. It is strongly recommended that piquin chilis be consumed within the mature stages after they have the very best carotenoid content and, consequently, the very best antioxidant activity.
The review discussed various aspects that may affect the carotenoid content of piquin chilies, resembling shading conditions during which the fruits are allowed to mature. The carotenoid content of piquin chilies was found to be highest when the fruits were allowed to ripen or mature in open fields with natural light as an alternative of ripening them in shaded regions.
Nutraceutical compounds: Capsaicinoids
Capsaicinoids are alkaloids synthesized in fruits’ placental and pericarp tissue from various chili species. While they serve to guard plants against phytopathogens and herbivores, humans profit from their antiangiogenic, thermogenic, antineoplastic, antitumor, and antimicrobial properties.
Although the capsaicinoid content of piquin chilies was found to be similar for immature and mature fruit, it has been found to differ based on growing conditions. The review discussed various studies that reported that the degrees of dihydrocapsaicin and capsaicin were highest in chilies grown in greenhouse conditions.
Nutraceutical compounds: Volatile compounds
The volatile compounds in chili are chargeable for its flavor, aroma, and organoleptic properties, which determine its use. Capsicum species are known to contain various volatile compounds, resembling organic acids, aldehydes, esters, compounds containing nitrogen, terpenoids, alcohols, hydrocarbons, ketones, and phenolics.
The immature green fruit of piquin chili is thought to have an herbal, fruity aroma, which might be attributed to the complex array of chemicals within the fruit. The concentration of volatile chemicals changes because the fruits of the piquin chili ripen. The extent of esters decreases while that of varied other compounds increases, changing the fragrant and flavor profiles. Based on the flavour and fragrant preferences of the consumers, the fruits are consumed in several stages of ripening.
Conclusions
To summarize, the current review examined the assorted knowledge requirements for cultivating nutraceutical plants resembling piquin chili in conditions that optimize their nutraceutical content. Additionally they discussed the genetic and environmental aspects that impact the concentration of nutraceutical compounds in these cultivated plants.
Moreover, the researchers examined various studies that investigated the nutraceutical properties of piquin chili, resembling carotenoids, capsaicinoids, and volatile compounds that contribute to not only its aroma and flavor but in addition health advantages resembling antioxidant, antimicrobial, antitumor, and antineoplastic activity.
Journal reference:
- Pérez-Ramírez R, Moreno-Ramírez YR, Ruiz-De-La-Cruz G, Juárez-Aragón MC, Aguirre-Mancilla CL, Niño-García N and Torres-Castillo JA (2024) Piquin chili, a wild spice: natural variation in nutraceutical contents. Frontiers in Nutrition. 11:1360299. DOI: 10.3389/fnut.2024.1360299, https://www.frontiersin.org/articles/10.3389/fnut.2024.1360299/full