Abstract

The genotypic variations on physico-chemical characteristics of purple tomatillo genotypes were evaluated. The result showed that the total phenolic contents were 9.65 ± 0.12, 7.75 ± 0.14 and 8.24 ± 0.14 mg GAE/g fresh weight in 8 to 10 ICTS-UDG, 11 to 40 ICTS-UDG and 14 to 130 ICTS-UDG genotypes, respectively. The anthocyanins content was highest in the genotypes 14 to 130 ICTS-UDG and 17 to 197 ICTS-UDG (6.65 ± 0.33 and 6.01 ± 0.23 mg of pelargonidin 3-glucoside equivalents/g of fresh weight, respectively). In contrast genotypes of 8 to 10, 11 to 40, 12 to 48 and 13 to 52 ICTS-UDG showed the lowest values of anthocyanins content. The antioxidant activity of purple tomatillo genotypes were found between 16 and 90%. Results showed a non linear correlation between bioactive compounds (total phenolic or antocyanins content) and antioxidant capacity in the evaluated genotypes. Finally, from the results it was show that tomatillo can be considered an excellent source of antioxidants compounds that can be incorporated on fresh foods.

Key words:  Purple tomatillos, bioactive compounds, antioxidant capacity, antocyanins.