Comprehensive profiling of pink pepper: Morphological diversity, mineral composition, phenolic content, and quality...

Pink pepper was characterized through a multidimensional approach integrating morphology, physicochemical traits, mineral composition, phenolic and flavonoid profiles, and antioxidant activity in 92 samples. It was hypothesized that datasets could reveal consistent quality clusters. Chemometric modeling revealed distinct clusters based on grain integrity and compositional traits, with samples having a higher proportion of intact fruits (≈approximately 80 %) forming a distinct cluster. The other groups differed in terms of light and dark grains, suggesting samples were harvested outside the ideal maturity stage. Potassium, calcium, phosphorus, and magnesium were the predominant minerals, suggesting nutritional relevance. Gallic acid, epicatechin, and procyanidin B2 were identified as key biomarkers associated with the authenticity of pink pepper. The pink pepper demonstrated high antioxidant potential across three tested mechanisms. The approach enabled the definition of reference ranges for appearance, chemical, and functional attributes, supporting future quality classification and valorization of pink pepper as a complex natural product.