International Journal of Molecular Sciences Article Phenolic Profile and Biological Activities of the Pepino (Solanum muricatum) Fruit and Its Wild Relative S. caripense Francisco J. Herraiz 1,†, Débora Villaño 2,†, Mariola Plazas 1, Santiago Vilanova 1, Federico Ferreres 2, Jaime Prohens 1,* and Diego A. Moreno 2 1 Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, 46022 Valencia, Spain;
[email protected] (F.J.H.);
[email protected] (M.P.);
[email protected] (S.V.) 2 Centro de Edafología y Biología Aplicada del Segura–Consejo Superior de Investigaciones Científicas, Food Science and Technology Department, Research Group on Quality, Safety and Bioactivity of Plant Foods. Campus Universitario de Espinardo–25, Espinardo, 30100 Murcia, Spain;
[email protected] (D.V.);
[email protected] (F.F.);
[email protected] (D.A.M.) * Correspondence:
[email protected]; Tel.: +34-96-387-9424; Fax: +34-96-387-9422 † These authors contributed equally to this work. Academic Editor: Antonio Segura-Carretero Received: 9 February 2016; Accepted: 10 March 2016; Published: 16 March 2016 Abstract: The pepino (Solanum muricatum) is an edible and juicy fruit native to the Andean region which is becoming increasingly important. However, little information is available on its phenolic composition and bioactive properties. Four pepino varieties (37-A, El Camino, Puzol, and Valencia) and one accession (E-7) of its close wild relative S. caripense were characterized by HPLC-DAD-MSn/ESI. Twenty-four hydroxycinnamic acid derivatives were detected (5 to 16 compounds per variety or accession), with differences of more than two-fold for their total content among the materials studied.