Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

Mendes, Nathânia de Sá; Santos, Mônica Cristine Pereira dos; Santos, Millena Cristina Barros; Cameron, Luiz Cláudio; Ferreira, Mariana Simões Larraz; Gonçalves, Édira Castello Branco de Andrade

doi:10.1016/j.lwt.2019.05.107

Cited by 21 publications

(23 citation statements)

References 59 publications

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“…This is carried out through the selection and self-pollination of individual plants. In the segregation and hybridization process, the superior variations are selected amongst superior plants together with the preservation of pedigree records [36]. The magnitude of heritable, and more particularly genetic components, is the most important aspect of the genetic constitution of the breeding material, which has a close bearing on its response to selection [37].…”

Section: The Pedigree Methodsmentioning

confidence: 99%

“…Many breeding schemes were used for the assessment of general combining capacity (GCA) and specific combining capacity variations (SCA) for Solanaceae [31]. The GCA and SCA methods for quantitative genetic approaches for the determination of the characteristics and the ability to combine parental genes to generate the economically suitable plant attributes [36]. In describing hybrid development [34], the over-dominant concept of plant genetic might be employed.…”

Section: Genetic Basis Of Hybridizationmentioning

confidence: 99%

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Current and Prospective Strategies in the Varietal Improvement of Chilli (Capsicum annuum L.) Specially Heterosis Breeding

et al. 2021

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Chilli (Capsicum annuum L.) is an herbaceous crop and plays an important role as common spices and vegetables. Pepper (Capsicum spp.) is one of the most cost-effective and agricultural vegetables in the world. The most significant characteristics of peppers, as spices and in various pharmacological uses, are pungency and oleoresin (color). Cabsicum annuum L. is widely used as a medicinal herb and in the Mediterranean diet (at the present, C. annuum var. acuminatum Fingerh. and Capsicum frutescens L. are considered synonyms of C. annuum L.). Capsicum annuum includes a wide range of carotenoids including capsanthin, capsorubin, beta-carotene, cryptoxanthin, lutein, fanthophyl, and xanthophyll, and capsaicinoid. However, it remains limited in production due to the lack of development in varieties especially under severe climatic circumstances such as drought, high temperature, or salt. Some reports were provided through distinct traditional approaches for genetic improvement. A combination of traditional and molecular breeding, especially breeding for heterosis, might be a good option for developing a novel genotype for ecologically adversely affected niche adaption. This review summarizes the current chilli breeding approaches with their drawbacks and highlights some recent classical efforts for the improvement of the crop. This would be the milestone for the breeders in the planning of a successful chilli breeding program to combat the adverse ecological condition. Thus, the information gathered in this article might be considered as the cornerstone of Chilli breeders at their ongoing and sustainable future programs as well.

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Section: The Pedigree Methodsmentioning

confidence: 99%

Section: Genetic Basis Of Hybridizationmentioning

confidence: 99%

Current and Prospective Strategies in the Varietal Improvement of Chilli (Capsicum annuum L.) Specially Heterosis Breeding

et al. 2021

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“…References Calcium (Ca) 80.16 mg 60.12 mg [11,12,73] Iron (Fe) 7.73 mg 4.12 mg [11,12,73] Sodium (Na) 22 mg 36 mg [11,12,73] Cupper (Cu) 0.007 mg - [11,12] Phosphorous (P) 5.274 mg - [11,12] Selenium (Se) 0.158 mcg - [11,12] Manganese (Mn) 0.036 mg - [11,12] Magnesium (Mg) 2.736 mg - [11,12] Zinc (Zn) 15.78 mg 39.64 mg [11,12,73] Potassium (K) 6925 mg 5041mg [11,12,73] Thiamin (Vitamin B1) 0.006 mg - [11,12] Riboflavin (Vitamin B2) 0.017 mg - [11,12] Niacin (Vitamin B3) 0.157 mg - [11,12] Vitamin B6 0.037 mg - [11,12] Ascorbic acid (Vitamin C) 1.375 mg - [11,12] Almost all the varieties of capsicum (green, sweet, and hot) are rich in important phytochemicals such as flavonoids and polyphenols that can be regarded as bioactive food ingredients. Other phytochemicals present in capsicum include glycosides and aglycones such as quercetin, myricetin, luteolin, kaempferol, and apigenin [12].…”

Section: Capsicum Chinense (In 100 G Of Sample)mentioning

confidence: 99%

Phytochemical constituents and biological properties of domesticated capsicum species: a review

Akhtar¹,

Asghar²,

Khalid³

2021

Bioactive Compounds in Health and Disease

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Pepper (Capsicum spp) is cultivated and consumed in almost every region of the world both as fresh vegetable and dried spice. Capsicum and its different varieties possess many valuable properties which distinguish them from other vegetables and in many food items as a spice for its strong pungent flavor that is produced during the secondary metabolism of the plant.Capsicum fruit exhibits a multiple color profile due to the presence of carotenoids which can be used as a natural coloring agent and antioxidant. Almost all the parts of the capsicum are considered a rich source of health-related bioactive compounds including polyphenols, flavonoids, and other aromatic compounds. One of the important biological properties of capsicum is its ability to act as antioxidants to reduce oxidative stress leading to the prevention of several degenerative diseases. The functional compounds of capsicum exhibit excellent antimicrobial properties, particularly against gram-positive pathogenic microorganisms. The nutraceutical functionality of phytogenic compounds obtained from capsicum also confirms the anticarcinogenic and cardio-preventive effectiveness. The essential oils from capsicum are also being used as anti-aging substances in cosmetic products. Accordingly, this article is an attempt to provide an overview of the chemical and functional properties of the bioactive compounds sourced from capsicum and their effective utilization in the medicine, food, agricultural, cosmetic, and textile industries.Keywords: Capsicum, capsaicinoids, capsaicin, carotenoids, pungency

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“…To characterize the phenolic profile of FVR, same detailed metabolomic approach in our previous study to Capsicum baccatum fruits was used. [21] Two μL of extracts and standards were injected in triplicate onto a UPLC Q-TOF-MS/MS system equipped with an electrospray ionization source (ESI) (Xevo G2-S QTOF, Waters Corporation, UK) operating in negative ion mode ESI (-).…”

Section: Identification Of Pc By Uplc Esi-q-tof-ms/msmentioning

confidence: 99%

“…[20] To improve the detection of PC and thus the understanding of their role in nutrition, several techniques have been developed to identify and quantify these compounds, even the isomeric forms that do not have chemical standards. [21] According to the author, among them, metabolomic approaches are currently, the most relevant technologies applied. Allowing both full and partial screening of several complex food matrices, with accurate and fast results.…”

Section: Introductionmentioning

confidence: 99%

Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MS^E

Santos

Mendes

Cameron

et al. 2020

International Journal of Food Properties

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Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

Cited by 21 publications

References 59 publications

Current and Prospective Strategies in the Varietal Improvement of Chilli (Capsicum annuum L.) Specially Heterosis Breeding

Current and Prospective Strategies in the Varietal Improvement of Chilli (Capsicum annuum L.) Specially Heterosis Breeding

Phytochemical constituents and biological properties of domesticated capsicum species: a review

Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MS^E

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Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

Cited by 21 publications

References 59 publications

Current and Prospective Strategies in the Varietal Improvement of Chilli (Capsicum annuum L.) Specially Heterosis Breeding

Current and Prospective Strategies in the Varietal Improvement of Chilli (Capsicum annuum L.) Specially Heterosis Breeding

Phytochemical constituents and biological properties of domesticated capsicum species: a review

Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE

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Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MS^E