Vitamin C content in Habanero pepper accessions (Capsicum chinense)

Teodoro, Ana Flávia P; Alves, Rosa de BN; Ribeiro, Leandro B; Reis, Karina; Reifschneider, Francisco José Becker; Fonseca, Maria Esther de Noronha; Silva, Joseane P da; Agostini-Costa, Tânia da Silveira

doi:10.1590/s0102-05362013000100009

Cited by 23 publications

(14 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Significant variations were present in ascorbic acid content. Similar variations in ascorbic acid content were reported by Antonious et al 20 , Campos et al 24 and Teodoro et al 25 In C. chinense species, the highest ascorbic acid values were present in 'Aribibi Gusano' (1640 mg/100 g DW in pericarp and 985.9 mg/100 g DW in placenta), 'Habanero Orange' (1663.1 mg/100 g DW in pericarp and 821.7 mg/100 g DW in placenta). Of C. annuum species, 'Cayenne' had the highest amount of ascorbic acid in the pericarp (2105.6 mg/100 g DW) and 'Bolivian Rainbow' had the highest content of ascorbic acid in placental tissue (1009 mg/100 g DW).…”

Section: Resultssupporting

confidence: 86%

Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Zamljen

Jakopič

Hudina

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in ‘Chilli AS- Rot’ to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).

show abstract

Section: Resultssupporting

confidence: 86%

Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Zamljen

Jakopič

Hudina

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Fruits of Capsicum species or peppers have high amount of vitamin C (ascorbic acid) (Teodoro et al, 2013). Capsicum chinense (Hot peppers) accumulate phenolic compounds such as ascorbic acid, carotenoids and polyphenols.…”

Section: The Vitamin C Contentmentioning

confidence: 99%

Impact of Composting on Growth, Vitamin C and Calcium Content of Capsicum chinense

Premamali¹,

Kannangara²,

Yapa³

2019

SAR

View full text Add to dashboard Cite

The nutritional quality of the food has become a serious concern in existing agricultural system as the present world aims to enhance only the food production. A field experiment was carried out to study the effect of different fertilizers on growth, vitamin C and calcium content in yield of Capsicum chinense at Regional Agricultural Research and Development Center, Makandura consisting four treatments as without fertilizer (control/ T1), only compost (T2), compost + inorganic fertilizer (T3) and only inorganic fertilizer (T4) with a randomized complete block design (RCBD) replicating four times. Vitamin C content was measured by Indophenol dye redox titration method and calcium content was analyzed by atomic absorption spectrophotometer. Data was analyzed using analysis of variance. The highest growth was recorded in T3 and no significant differences between treatments in growth parameters at 50% flowering stage.The Vitamin C content was highest in treatment with only compost (T2) and the lowest in treatment compost + inorganic fertilizer (T3). The results indicated that yield from organically managed crops contain significantly higher amount of vitamin C (9.24±2.27 mg/100g, p= 0.0274). The highest calcium content was found in T1 (control) (1.1±0.05 %) and a significant difference (p= 0.0296) was observed between T1 (control) and T3 (calcium=0.75±0.12 %). Compost alone can be used to produce food with high amount of vitamin C. Use of inorganic fertilizer alone or integration of compost with inorganic fertilizer was less effective in producing high quality nutritious foods.

show abstract

“…Also, the content of vitamin C depends on the climatic conditions and it is significantly influenced by the variety itself, which is attributed to the variable water content in individual varieties. [45] Higher levels of ascorbic acid in the mature stage of crops are caused by higher light intensity as well as higher levels of glucose, which are precursors of ascorbic acid. [46] Capsaicin Another important parameter that we monitored in the selected varieties of the genus Capsicum is capsaicin.…”

Section: Resultsmentioning

confidence: 99%

Determination of bioactive components in selected varieties of pepper (Capsicum L.)

Lidiková

Čeryová

Šnirc

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

The objective of this paper was to examine the total polyphenols, vitamin C and capsaicin contents of pepper (varieties: Garam F1, Alma, Poseidon, Promontor, Slovakia, Claudius, Bhut Jolokia, Serrano, and Candlelight) and their correlation with the antioxidant activity by using the high performance liquid chromatography and Folin-Ciocalteu method. The limit of detection for capsaicin was 0.09 µg.g −1 .Vitamin C and capsaicin ranged from 95.76 to 2,139 and from 44.40 to 2,224 μg.g −1 dry matter (DM), respectively. The determined total polyphenol content (TPC) ranged from 4,230 to 9,939 mg GAE.kg −1 DM and the values of antioxidant activity (AA) determined by using DPPH •, FRAP and ABTS • + methods were in range 19. 48-91.81, 19.08-61.46 and 15.72-65.70 μmol TE.g −1 DM, respectively. Based on the statistical evaluation, there was a high correlation between vitamin C content and antioxidant activity of peppers. The obtained results suggest that due to the composition of bioactive compounds, especially antioxidants, the consumption of pepper fruits is an ideal choice for the prevention of the cell damage.

show abstract

Vitamin C content in Habanero pepper accessions (Capsicum chinense)

Cited by 23 publications

References 11 publications

Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Impact of Composting on Growth, Vitamin C and Calcium Content of Capsicum chinense

Determination of bioactive components in selected varieties of pepper (Capsicum L.)

Contact Info

Product

Resources

About