Comparative Study of Capsaicinoid Composition in <i>Capsicum</i> Peppers Grown in Brazil

Aguiar, Ana Carolina de; Coutinho, Janclei Pereira; Barbero, Gerardo F.; Godoy, Helena Teixeira; Martínez, Julián

doi:10.1080/10942912.2015.1072210

Cited by 40 publications

(34 citation statements)

References 24 publications

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“…Total polyphenol content is often correlated with antioxidant activity against DPPH radical in peppers (Carvalho et al, 2015;Sora et al, 2015). In the present study, total polyphenol content was observed between 10-300 mg 100 g -1 fw, similar to those reported in other studies on peppers (de Aguiar et al, 2016). Regarding flavonoids, genotype 163 (C. annuum) was the genotype with the highest levels of this substance.…”

Section: Discussionsupporting

confidence: 90%

“…and functional properties are traits that add value to these foods. Peppers cultivated in Brazil present great variability in antioxidant content (Agostini-Costa et al, 2015;de Aguiar et al, 2016). Thus, biochemical characterization of genotypes is an important step in breeding programs for the development of commercial hybrids with higher content of bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

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Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Morais¹,

Martins²,

Serafim³

et al. 2019

JAS

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The present study evaluates the fruit yield and antioxidant activity of pepper genotypes as a function of nitrogen doses. The experiment was conducted in a greenhouse with seven pepper genotypes: two C. annuum (116 and 163), two C. chinense (39 and 118), two C. frutescens (17 and 113), and one C. praetermissum (141), and 11 nitrogen doses (0, 1, 2, 4, 8, 16, 32, 64, 128, 256 and 512 N mg dm-3). Productive parameters were evaluated, and antioxidant compounds were determined by spectrophotometric methods. Genotypes 116 and 163 showed a higher fruit fresh mass, and genotype 141 produced the highest number of fruits per plant. Genotypes 141 and 163 were the earliest. The highest antioxidant activity was obtained in the extracts of fruits of genotype 113. Nitrogen fertilization did not affect the antioxidant content of fruits. The pepper genotypes of the present study have comparable bioactive compound contents and antioxidant activity. Therefore, they are promising genotypes for the vegetable production sector, with potential for industrial and pharmacological use.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Morais¹,

Martins²,

Serafim³

et al. 2019

JAS

View full text Add to dashboard Cite

show abstract

“…is one of the most valued vegetables because of its rich content these compounds is influenced by both genetic and environmental factors. To mention some of them, the species and cultivars of Capsicum, the growth conditions and the cultivation techniques [21,22], the availability of water [23], the contribution of mineral supplements to the crop, light conditions, high temperatures, or plant infections [24,25] also may contribute to the concentration of capsaicinoids. Several studies have been carried out to elucidate the process of synthesis and accumulation of capsaicinoids over the maturation period [26,27].…”

Section: Introductionmentioning

confidence: 99%

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

et al. 2020

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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.

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“…The accumulation of metabolites in Capsicum likely depends on multiple environmental and endogenous components with different effects that might be related to different physiological adaptations. [8,29,40,41] Each population analyzed in the present study showed differences in the levels of metabolites, which altered the compositional diversity observed and may be related to the plasticity observed in response to environmental factors.…”

Section: Discussionmentioning

confidence: 72%

Variability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili)

Moreno-Ramírez

Hernández-Bautista

López

et al. 2019

Chemistry & Biodiversity

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The variability in the phytochemical concentrations of Capsicum annuum var. glabriusculum has not been extensively analyzed among wild populations and ecologic niches in its phylogeographic area. This study aimed to determine the variations in the phytochemical and antioxidant contents of the wild Piquin chili. The total flavonoid content of hydroalcoholic extracts (0.06 to 0.70 mg equivalent of quercetin per gram of dry weight (mg QE/g DW)), free radical‐scavenging capacity for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH.) radicals (0.55 to 8.55 mm TE/g DW), amount of 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS+) in aqueous extracts (18.13 to 107.6 mm TE/g DW) and pungency (21,760 to 88,476 Scoville heat units) were highly variable. By analyzing the spatial distribution using the first three principal components, correlations between the phytochemical content and the free radical‐scavenging capacity (in both extracts) and flavonoid and phenolic contents (in the hydroalcoholic extract) were observed. Consistent with the statistical analysis, the spatial analysis showed intraregional differences in composition patterns, with an emphasis on central and coastal areas. Flavonoid contents, polyphenol contents and free radical‐scavenging activity were the phytochemical components that mainly contributed to the diversity of the population.

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Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil

Cited by 40 publications

References 24 publications

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

Variability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili)

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