Evaluation of total phenolics, anthocyanins and antioxidant capacity in purple tomatillo (Physalis ixocarpa) genotypes

Abstract

Purple tomatillo genotypes were evaluated for their total anthocyanin, phenolic and antioxidant capacity. The result showed that ICTS-UDG-9-224 and ICTS-UDG-9-32 had the highest amount of total phenolic compounds 10.08 and 9.6 mg GAE/g fresh weight in genotypes, respectively, followed by ICTS-UDG-1-1 and ICTS-UDG-2-2 (5.5 and 5.3 mg GAE/g fresh weight), respectively. The highest content of anthocyanins was found in the genotypes ICTS-UDG-9-32 (6.94 mg of pelargonidin 3-glucoside equivalents/g of fresh weight). In contrast, the genotypes ICTS-UDG-9-224 showed lowest values of antocyanins content. On the other hand, for total antioxidant capacity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods showed that genotypes, ICTS-UDG-2-2 and ICTS-UDG-1-1 had the highest antioxidant capacity (approximately 80%) followed by genotypes ICTS-UDG-9-32 (55%) and ICTS-UDG-9-224 (28%), respectively. These results provide useful and important information for researchers in order to increase the antioxidant capacity and functional value of purple tomatillo for the food and nutraceutical industries.

Key word: Antocyanins, purple tomatillos, bioactive compounds, antioxidant capacity.