RT journal article
T1 Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.
A1 Olguín-Rojas, José Arturo
A1 Fayos, Oreto
A1 Vázquez-León, Lucio Abel
A1 Ferreiro González, Marta
A1 Rodríguez-Jimenes, Guadalupe del Carmen
A1 Palma Lovillo, Miguel
A1 Garcés-Claver, Ana
A1 Fernández Barbero, Gerardo
A2 Química Analítica
K1 ‘Bode’ pepper
K1 ‘Habanero’ pepper
K1 ‘Habanero Roxo’ pepper
K1 Capsicum chinense
K1 pepper ripening
K1 capsaicinoids
AB The evolution of individual and total capsaicinoids content in three pepper varietiesof Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruitripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin,homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extractionand the extracts were analysed by ultra-performance liquid chromatography with fluorescencedetection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days untilover-ripening. As expected, the results indicated that the total capsaicinoids content increases duringthe ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruitdevelopment stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatesttotal capsaicinoids content (3.86 mg g􀀀1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper(1.33 mg g􀀀1 F.W.) and ‘Bode’ pepper (1.00 mg g􀀀1 F.W.). In all the samples, capsaicin representedmore than 80% of the total capsaicinoids content. Due to the high variability observed in the evolutionof capsaicinoids content over the ripening process, this work intends to contribute to the existingknowledge on this aspect in relation to the quality of peppers.
PB MDPI
SN 2073-4395
YR 2019
FD 2019-03
LK http://hdl.handle.net/10498/21245
UL http://hdl.handle.net/10498/21245
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026