Genetic variability of bioactive compounds in Capsicum chinense

Cruz, Jéssica Gonsalez; Silveira, Tatieli; RICHTER, Vanessa; Wagner, Julia Goetten; Neitzke, Raquel Silviana; Barbieri, Rosa Lía; Vizzotto, M.

doi:10.1590/fst.123721

Cited by 7 publications

(2 citation statements)

References 33 publications

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“…Total anthocyanin content assay 0.2 g of fruit tissue was ground well with 5 mL of methanol: hydrochloric acid (1:99 volume by volume), then added 5 mL of the methanolic acid solution, and the sample was transferred to a test tube and kept in the dark environment of the refrigerator for 24 h. Then it was centrifuged for 5 min at 10 000 r.p.m., and the absorbance was read at a wavelength of 500 nm. The amount of anthocyanin in terms of pelargonidin-3-glycoside, the dominant anthocyanin of strawberries, was calculated (Cruz et al, 2022).…”

Section: Flavonoid Content Assaymentioning

confidence: 99%

Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment

Heidarizadeh

Kolahi

Akhond

2023

Int J of Food Sci Tech

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SummaryStrawberry (Fragaria x ananassa Duch.) belongs to the Rosaceae family. The fruit is very beneficial, with a delicious taste, attractive colour, and high vitamin and mineral content. The effect of chitosan on juice's transparency and phytochemical properties from the Camarosa cultivar was evaluated. Using chitosan as a clarifying agent for strawberry juice significantly reduced turbidity, phenolic content, flavonoids, protein, and antioxidant properties. In contrast, the quantity of soluble solids, titratable acidity, pH, folate, Vitamin C, anthocyanin, and carbohydrates showed no significant changes. Changes were also observed in the colour‐related parameters of the juice. In order to assess potential contamination in strawberry fruit, the levels of heavy metals and pesticide residues were analysed separately using ICP and GC‐MS techniques. There was a significant reduction in the levels of Cu, As, Co, Pb, and Cd in strawberry juice after treatment with chitosan. Reducing heavy metals in fruit juice using chitosan helps improve the fruit juice's safety, nutritional properties, and health benefits. It can be posited that chitosan affords the production of a more nutritious and healthier fruit juice as compared to natural strawberry fruit. Using chitosan as a clarifying agent produces a juice with extraordinary clarity, improves the safety, health benefits, and nutritional value, and produces a consumer‐friendly product.

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Section: Flavonoid Content Assaymentioning

confidence: 99%

Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment

Heidarizadeh

Kolahi

Akhond

2023

Int J of Food Sci Tech

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“…Moreover, these compounds demonstrate anticarcinogenic, antifungal, antibacterial, antiviral, lipid degradation, antithrombotic, and anti-inflammatory activities [ 8 ]. Several studies, conducted both in vitro and in vivo, have demonstrated that C. chinense exhibits protective effects, including antioxidant and anticancer activity [ 9 , 10 , 11 , 12 ]. These effects suggest its potential for reducing or preventing chronic diseases [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Genome-Wide Association Study of Carotenoid and Capsaicinoid Contents in Capsicum chinense Germplasm

Haile,

Ro,

et al. 2023

IJMS

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Pepper is a highly important vegetable globally, both economically and nutritionally. However, to efficiently select and identify genetic resources for pepper breeding programs, it is crucial to understand the association between important traits and genetic factors. In this study, we investigated the genetic basis of carotenoid and capsaicinoid content in 160 Capsicum chinense germplasms. The study observed significant variability in carotenoid and capsaicinoid content among the germplasms. Correlation analysis revealed a strong positive correlation between violaxanthin and antheraxanthin. In contrast, capsaicin and dihydrocapsaicin displayed negative correlations with individual carotenoids but exhibited a strong positive correlation between the two compounds (r = 0.90 ***). Genotyping-by-sequencing (GBS) was performed on 160 genotypes of pepper germplasm, which identified 47,810 high-quality SNPs. A comprehensive genome-wide association analysis was performed using these SNPs to identify SNPs associated with carotenoids and capsaicinoids, revealing 193 SNPs that exhibited significant associations. Specifically, 4 SNPs were associated with violaxanthin, 2 with antheraxanthin, 86 with capsorubin, 5 with capsanthin, 63 with zeaxanthin, 3 with β-cryptoxanthin, and 2 with α-carotene. With further studies, the significantly associated SNPs identified in this study have the potential to be utilized for selecting pepper accessions with high carotenoid and capsaicinoid contents. Additionally, the genes associated with these significant SNPs will be used to understand their roles and involvement in the biosynthesis pathway of carotenoids and capsaicinoids. Understanding the function of these genes can provide insights into the molecular mechanisms underlying the production of these bioactive compounds in pepper. The findings of this study hold valuable implications for selecting pepper varieties with desirable traits and developing breeding programs aimed at enhancing the nutritional and medicinal properties of pepper.

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Sweet Bell Pepper: A Focus on Its Nutritional Qualities and Illness-Alleviated Properties

Younes,

Mustafa

2023

Ind J Clin Biochem

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Genetic variability of bioactive compounds in Capsicum chinense

Cited by 7 publications

References 33 publications

Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment

Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment

A Comprehensive Genome-Wide Association Study of Carotenoid and Capsaicinoid Contents in Capsicum chinense Germplasm

Sweet Bell Pepper: A Focus on Its Nutritional Qualities and Illness-Alleviated Properties

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