Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers

Abstract

Six hybrids were subjected to chromatographic analyses by HPLC for the determination of phytochemicals such as capsaicinoid, polyphenol, and vitamin C. The dynamics of ripening of 4 of the hybrids were also characterised. Seven capsaicinoids could be separated and determined; the major compounds were nordihydrocapsaicin, capsaicin, and dihydrocapsaicin, while homocapsaicin and homodihydrocapsaicin derivatives were detected as minor constituents. Capsaicin content ranged between 95.5 ± 4.15 and 1610.2 ± 91.46 μg/g FW, and the highest value was found in Bandai (C. frutescens) at the green ripening stage. The major capsaicinoids had a decreasing tendency in Bandai and Chili 3735 hybrids, while no change was observed in Beibeihong and Lolo during ripening. Nine polyphenol compounds were detected including 8 flavonoids and a nonflavonoid compound in the pods of all hybrids. The major components were naringenin-diglucoside, catechin, and vanillic acid-derivative and luteolin-glucoside. Naringenin-diglucoside ranged from 93.5 ± 4.26 to 368.8 ± 30.77 μg/g FW. Except vanillic acid-derivative, dominant polyphenols increased or remained unchanged during ripening. As for vitamin C, its content tended to increase with the advance in ripening in all hybrids included in this study. The highest value of 3689.4 ± 39.50 μg/g FW was recorded in Fire Flame hybrid.

Synthesis and characterization of a polyurethane carrier used for a prolonged transmembrane transfer of a chili pepper extract

“…The evaluation of the release rate of CAPs from the PU microparticles was performed using a procedure previously described in the literature by Albulescu et al 26 It is known that luteolin-rutinoside, luteolin-glucoside, myricetin, and kaempferol derivatives from chili pepper extracts are detected at 350 nm. 27 An UVi Line 9400 Spectrophotometer (SI Analytics, Germany) and Beer-Lambert law were used to determine the free CAPs content at every third day for 2 weeks while PU microparticles with chili pepper extract were maintained in a degradation medium; a calibration curve (R 2 =0.983) was first drawn (Figure 1).…”

“…The chili pepper extract did not present a single sharp UV-Vis absorption peak; however, the 350 nm wavelength is referred to in the literature as a perfect wavelength to measure the concentration of its components. 27 Five standard solutions of diluted extract and a calibration curve were used to evaluate the quantity of free extract in order to establish the encapsulation efficacy and the release profile. First of all, the encapsulation efficacy was determined by studying the concentration of free chili pepper extract in the acetone-water mixture used to wash the PU microparticles of sample PU_1; compared to the entire amount of extract used in the synthesis of this sample, the encapsulation efficacy was obtained as 67.9%.…”

Impact of Shading Net Color on Phytochemical Contents in Two Chili Pepper Hybrids Cultivated Under Greenhouse Conditions

“…Ascorbic acid contents were determined following the methods and HPLC protocols of Nagy et al (2015). Five grams of homogenized pepper tissue (seed excluded) was crushed in a crucible mortar with quartz sand, after which 50 mL of 3% metaphosphoric acid solution was gradually added, before the mixture was transferred to a 100 mL Erlenmeyer flask with a stopper.…”

“…Several studies have described the effects that agricultural practices such as fertilizer use (Johnson and Decoteau, 1996;Guinoza et al, 2015) and irrigation (Estrada et al, 1999;Mahendra and Bandara, 2000;Sung et al, 2005) have on the pungency of chili peppers. In addition, biological factors such as plant genotype (Dubey et al, 2015;Mo et al, 2015), node position of the pod (Zewdie and Bosland, 2000), and ripening stage (Nagy et al, 2015) affect final chili pepper pungency.…”

Effect of coloured shade nets on some nutritional characteristics of a kapia type pepper grown in plastic tunnel

“…Red pepper pods contain twice as much vitamin C and 6 to 90 times more carotenoids than similar green fruits, with capsanthins and capsorubin being the main colour components (Frary and Frary 2012). An even higher, up to seventeen-fold increase in vitamin C concentration during maturation was observed for chilli pepper hybrids (Nagy et al 2015). Flavonoid and phenol compounds also contribute to the strong antioxidative property of this vegetable.…”