Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Abstract

Peppers are a very popular ingredient in many dishes, either as the fruit itself or as derived products. They are not only consumed because of their organoleptic characteristics, but also because of their high content of bioactive compounds. The aim of this work was to determine the optimal time to harvest the Bolilla pepper, based on the capsaicinoid concentration in the pericarp and placenta at two different plant maturities (young and adult), in order to maximize their potential biological properties. In the case of the pericarp, the maximum capsaicinoid concentration was reached at 30 days post-anthesis (dpa) (with values of 1565.98 and 2158.82 µmol/kg, for the young and adult plant, respectively), while in the placenta it was registered at 41 dpa with greater values (5898.12 and 2349.67 µmol/kg). In either case, from that moment on, there was a drastic reduction in the capsaicinoid content. With regard to the capsaicinoid content levels in the pericarp, this was greater in older plants, while the placenta presented greater content in younger plants, which is of considerable importance from an economic point of view. This work allows a better selection of the final product, taking full advantage of its beneficial effects on health and taste, which would be very interesting for analytical laboratories or industries.

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

“…88 While in Bolilla pepper, the maximum capsaicinoids were accumulated at 30 DPA in pericarp in older plants and 41 DPA in placenta in younger plants, respectively. 89 The content of organic acids, total phenols, terpenoids, and capsaicinoids increased as the fruit matured from green to orange and red stage in C. f rutescens (Shimatogarashi) while total volatiles decreased. 90 Phenols and flavonoids levels also elevated with fruit maturity in boron-treated pepper cultivars as an antioxidant coping mechanism.…”

“…The best harvesting time for Capsicum “Jeromin” fruits was determined as 30 DPA in young plants and 40–60 DPA for adult plants for maximum capsaicinoids concentration in the placenta and pericarp . While in Bolilla pepper, the maximum capsaicinoids were accumulated at 30 DPA in pericarp in older plants and 41 DPA in placenta in younger plants, respectively …”

Evolution of Compounds and Characteristics of Crops during Ripening and after Harvest

“…Finally, Vazquez-Espinosa et al [24] determined the optimal harvest time of the Bolilla pepper, based on the concentration of capsaicinoids (pungent compounds in peppers) in the pericarp and placenta in two different maturation stages of the plant (young and adult), in order to maximize the yields of the capsaicinoids at harvest. Peppers are a very popular ingredient in many dishes, either directly or as by-products.…”

Optimization of an Ultrasound-Assisted Extraction Method for the Extraction of Gingerols and Shogaols from Ginger (Zingiber officinale)

“…For the development of the experimental design, the different independent variables (percentage of ethanol in water, extraction temperature, ultrasound amplitude and cycle, and sample-to-solvent ratio) were varied, as described in Section 3.2. The ranges of all study independent variables were selected based on the experience of our research group with similar matrices [34][35][36][37]. Concerning the percentage of ethanol in water and the extraction temperature, both factors were studied independently to choose the correct ranges of study.…”

“…Table 1 presents each variable and the range considered for the optimization. The values chosen for the rest of the factors analyzed were selected based on the experience of our research group with similar studies, specifically those performed on peppers [34][35][36][37], since gingerols and shogaols belong to the same vanilloid family [47,48].…”