Main Article Content

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

D González-Mendoza
O Grimaldo-Juárez
R Soto-Ortiz
F Escoboza-Garcia
JFS Hernández


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.