Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.)
Xcat'ik pepper (Capsicum annuum L.), native to the Yucatan Peninsula, has unique organoleptic properties. However, the nutraceutical quality of the fruit has been scarcely explored and only a few previous studies have focused on improving the productive yield of the plant, hence the importance...
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Universidad de Sonora
2022
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biotecnia-article-16912022-10-28T15:06:34Z Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.) Efecto de inoculantes microbianos en los compuestos bioactivos y actividad antioxidante del chile xcat´ik (Capsicum annuum L.) Sánchez, Mario Ruíz Sánchez, Esaú Muñoz Rodríguez, David Chan Cupul, Wilberth Medina Dzul, Kati antioxidant activity carotenoids Capsicum annuum microbial inoculants sustainable agriculture actividad antioxidante carotenoides Capsicum annuum inoculantes microbianos agricultura sustentable Xcat'ik pepper (Capsicum annuum L.), native to the Yucatan Peninsula, has unique organoleptic properties. However, the nutraceutical quality of the fruit has been scarcely explored and only a few previous studies have focused on improving the productive yield of the plant, hence the importance of generating knowledge in this field. The Capsicum species is considered an important food due to the content of bioactive compounds, which promote beneficial health effects. The use of microbial inoculants is an alternative to increase yield, improve fruit quality, and reduce the use of chemical fertilizers. In this work, the effect of a microbial consortium, as well as Bacillus subtilis and Trichoderma harzanium on the contents of ascorbic acid, total phenols, flavonoids, chlorophylls, carotenoids, antioxidant capacity and capsaicinoids in the fruit of xcat'ik pepper was evaluated. The obtained results were compared with an uninoculated control. Inoculations with T. harzanium and B. subtilis increased carotenoid content as well as antioxidant activity by ABTS+, in contrast the microbial consortium increased antioxidant activity by DPPH•. According to our results, the evaluated inoculants could replace chemical fertilizers, because they equal or improve the nutraceutical quality of the x'catik pepper fruit, with the advantage of being less harmful to the environment. El chile xcat´ik (Capsicum annuum L.), originario de la península de Yucatán tiene propiedades organolépticas únicas. Pero, la calidad nutracéutica ha sido poco explorada y solamente escasos estudios han buscado mejorar el rendimiento productivo de la planta. La especie Capsicum es considerada un alimento importante debido al contenido de compuestos bioactivos, que promueven efectos beneficiosos a la salud. El uso de inoculantes microbianos son una alternativa para incrementar su rendimiento, mejorar la calidad de los frutos y disminuir el uso de los fertilizantes químicos. En este trabajo se evaluó el efecto de un consorcio microbiano, así como de Bacillus subtilis y Trichoderma harzanium sobre los contenidos de ácido ascórbico, fenoles totales, flavonoides, clorofilas, carotenoides, capacidad antioxidante y capsaicinoides, en el fruto del chile xcat´ik. Los resultados fueron comparados con un control sin inocular. Las inoculaciones con T. harzanium y con B. subtilis incrementaron el contenido de carotenoides, así como la actividad antioxidante por ABTS+, mientras el consorcio microbiano incrementó la actividad antioxidante por DPPH•. De acuerdo a nuestros resultados, los inoculantes evaluados podrían sustituir a los fertilizantes químicos, debido a que igualan o mejoran la calidad nutracéutica del fruto del chile x´catik, con la ventaja de un menor daño al medio ambiente. Universidad de Sonora 2022-10-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1691 10.18633/biotecnia.v24i3.1691 Biotecnia; Vol. 24 No. 3 (2022): Septiembre-Diciembre; 123 - 131 Biotecnia; Vol. 24 Núm. 3 (2022): Septiembre-Diciembre; 123 - 131 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1691/719 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Sánchez, Mario Ruíz Sánchez, Esaú Muñoz Rodríguez, David Chan Cupul, Wilberth Medina Dzul, Kati |
| spellingShingle |
Sánchez, Mario Ruíz Sánchez, Esaú Muñoz Rodríguez, David Chan Cupul, Wilberth Medina Dzul, Kati Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.) |
| author_facet |
Sánchez, Mario Ruíz Sánchez, Esaú Muñoz Rodríguez, David Chan Cupul, Wilberth Medina Dzul, Kati |
| author_sort |
Sánchez, Mario |
| title |
Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.) |
| title_short |
Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.) |
| title_full |
Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.) |
| title_fullStr |
Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.) |
| title_full_unstemmed |
Effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (Capsicum annuum L.) |
| title_sort |
effect of microbial inoculants on bioactive compounds and antioxidant activity of xcat´ ik pepper (capsicum annuum l.) |
| description |
Xcat'ik pepper (Capsicum annuum L.), native to the Yucatan Peninsula, has unique organoleptic properties. However, the nutraceutical quality of the fruit has been scarcely explored and only a few previous studies have focused on improving the productive yield of the plant, hence the importance of generating knowledge in this field. The Capsicum species is considered an important food due to the content of bioactive compounds, which promote beneficial health effects. The use of microbial inoculants is an alternative to increase yield, improve fruit quality, and reduce the use of chemical fertilizers. In this work, the effect of a microbial consortium, as well as Bacillus subtilis and Trichoderma harzanium on the contents of ascorbic acid, total phenols, flavonoids, chlorophylls, carotenoids, antioxidant capacity and capsaicinoids in the fruit of xcat'ik pepper was evaluated. The obtained results were compared with an uninoculated control. Inoculations with T. harzanium and B. subtilis increased carotenoid content as well as antioxidant activity by ABTS+, in contrast the microbial consortium increased antioxidant activity by DPPH•. According to our results, the evaluated inoculants could replace chemical fertilizers, because they equal or improve the nutraceutical quality of the x'catik pepper fruit, with the advantage of being less harmful to the environment. |
| publisher |
Universidad de Sonora |
| publishDate |
2022 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1691 |
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