RT journal article
T1 Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)
A1 Vázquez Espinosa, Mercedes
A1 Olguín-Rojas, José Arturo
A1 Fayos, Oreto
A1 Velasco González de Peredo, Ana
A1 Espada Bellido, Estrella
A1 Ferreiro González, Marta
A1 García Barroso, Carmelo
A1 Fernández Barbero, Gerardo
A1 Garcés-Claver, Ana
A1 Palma Lovillo, Miguel
A2 Química Analítica
K1 Naga Jolokia
K1 Capsicum chinense
K1 capsaicinoids
K1 capsiate
K1 pepper fruit development
K1 ultrasound-assisted extraction
AB "Naga Jolokia" (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration. The present study evaluated the influence of fruit ripening on the total and individual capsaicinoids, as well as capsiate content. The aim was to determine the optimal moment to harvest the peppers depending on their pungent properties. Ultrasound-assisted extraction (UAE) using methanol as the extraction solvent and reverse-phase ultra-high-performance liquid chromatography (UHPLC-photodiode array (PDA)) were employed. Capsaicinoids gradually accumulated in the peppers from the moment they started growing until they reached a maximum concentration (7.99 +/- 0.11 mg g(-1) of fresh weight (FW)) at 33 days postanthesis (dpa). For this reason, based on its content of pungent compounds, as it is one of the main attributes of this variety, the optimal time for collection would be on day 33. From then on, there was a sharp decrease (96.35% of the total concentration) due to the peroxidase enzymes. The evolution of the principal capsaicinoids in "Naga Jolokia" peppers had a different behavior with respect to literature reports. After this investigation, these changes in content can be attributed to each pepper genotype. Capsiate content reached it maximum value at 19 dpa (0.27 +/- 0.01 mg g(-1) of FW). Then, there was a gradual drop due to the activities of different peroxidases. Given the important biological activity of capsaicinoids and capsinoids, the information described here allows for determining the ideal time to harvest "Naga Jolokia" peppers.
PB MDPI
SN 2073-4395
YR 2020
FD 2020-02
LK http://hdl.handle.net/10498/22767
UL http://hdl.handle.net/10498/22767
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 07-nov-2026