Effect of phytoregulators on the composition of phenolic compounds in chili peppers (Capsicum frutescens) and exploratory analysis

Abstract The chili pepper is highly valued for its pungency and nutritional value, in addition to being a good source of phenolic compounds. Several factors affect the production of phenolics in the plant, including plant regulators. In this context, the present work aims to evaluate the influence of ABA, GA3, and SA in the production of phenolic compounds in Capsicum frutescens. It was applied 10 mmol L−1 of ABA, 144 mmol L−1 of GA3, 2000 mmol L of SA−1 and the control (C) (solution without regulators) in fruits of C. frutescens. The results show that chili pepper presented a good variety of phenolics, ranging from phenolic acids (benzoic and cinnamic acids) to flavonoids (flavonols and flavan-3-ols) and that phenolic concentrations were significantly altered in fruits treated with GA3, ABA and SA compared to control fruits. In addition, the PCA and HCA separated the samples into three groups, C, ABA, and a group with GA3 and SA, with the ABA group having the highest phenolic content and the C group the lowest. Plant regulators (GA3, ABA and SA) influence the synthesis of phenolic compounds in C. frutescens fruits.