Chronic ozone exposure alters the secondary metabolite profile, antioxidant potential, anti-inflammatory property, and quality of red pepper fruit from Capsicum baccatum

Tropospheric ozone (O-3) background concentrations have increased since pre-industrial times, reaching phytotoxic concentrations in many regions globally. However, the effect of high O-3 concentrations on quality of fruit and vegetables remains unknown. Here, we evaluated whether O-3 pollution alters the quality of Capsicum baccatum peppers by changing the secondary compound profiles and biological activity of the fruit. C. baccatum pepper plants were exposed to ozone for 62 days in an open-top chamber at a mean O-3 concentration of 171.6 mu g/m(3). Capsaicin levels decreased by 50% in the pericarp, but remained unchanged in the seeds. In contrast, the total carotenoid content increased by 52.8% in the pericarp. The content of total phenolic compounds increased by 17% in the pericarp. The total antioxidant potential decreased by 87% in seeds of O-3-treated plants. The seeds contributed more than the pericarp to the total radical-trapping antioxidant potential and total antioxidant reactivity. O-3 treatment impaired the ferric-reducing antioxidant power of the seeds and reduced NO center dot-scavenging activity in the pericarp. However, O-3 treatment increased ferrous ion-chelating activity and hydroxyl radical-scavenging activity in the pericarp. Our results confirm that O-3 alters the secondary metabolite profile of C baccatum pepper fruits and, consequently, their biological activity profile. (C) 2016 Elsevier Inc All rights reserved.