Effect of the Soil and Ripening Stage in Capsicum chinense var. Jaguar on the Content of Carotenoids and Vitamins

Oney‐Montalvo, Julio Enrique; Madrigal, Adriana Cristina de Silva; Sucre, Manuel Octavio Ramirez; Rodríguez‐Buenfil, Ingrid Mayanin

doi:10.3390/horticulturae7110442

Cited by 4 publications

(4 citation statements)

References 38 publications

(60 reference statements)

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“…On the other hand, the degree of ripeness has been shown to influence the synthesis of secondary metabolites in previous studies [12]. The results of this study indicate that this factor also affects the concentration of the volatile compounds in the Habanero pepper.…”

Section: Discussionsupporting

confidence: 52%

“…The content of metabolites such as capsaicinoides, vitamins, carotenoids and polyphenols in the Habanero pepper is mainly related to the degree of ripeness, the type of soil, and the genetic variety of the pepper [10][11][12]. Previous works have reported only the effect of the genetic variety and degree of ripeness on the profile and concentration of volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Soil Type Effect on the Volatile Compounds in the Habanero Pepper (Capsicum chinense Jacq.)

et al. 2022

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The aim of this research was to evaluate the effect of soil on the concentration of the main volatile compounds in the Habanero pepper (Capsicum chinense Jacq.). Plants were cultivated in three soils named, corresponding to the Maya classification, as Chich lu’um (brown soil), Box lu’um (black soil), and K’ankab lu’um (red soil). The volatile compounds of the peppers were extracted by steam distillation, analyzed by gas chromatography, and reported on a fresh weight (FW) basis. The results indicated that the soil presented a significative effect on the concentration of the volatile compounds evaluated (1-hexanol, hexyl-3-methyl butanoate, 3,3-dimethyl-1-hexanol, cis-3-hexenyl hexanoate). The peppers cultivated in black soil exhibited the highest concentration of 1-hexanol (360.14 ± 8.57 µg g−1 FW), 3,3-dimethyl-1-hexanol (1020.61 ± 51.27 µg g−1 FW), and cis-3-hexenyl hexanoate (49.49 ± 1.55 µg g−1 FW). In contrast, the highest concentration of hexyl-3-methyl butanoate (499.93 ± 5.78 µg g−1 FW) was quantified in peppers grown in brown soil. This knowledge helps us to understand the role of the soil in the aroma of the Habanero pepper and could be used by farmers in the region (Yucatan Peninsula) to select the soil according to the desired aroma characteristics.

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Section: Discussionsupporting

confidence: 52%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Soil Type Effect on the Volatile Compounds in the Habanero Pepper (Capsicum chinense Jacq.)

et al. 2022

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“…93 Vitamin C and E levels increased to a maximum of 119.44 ± 4.72 mg 100 g −1 DW and 9.69 ± 0.02 mg 100 g −1 DW at 334 days after transplant (DAT) while carotenoid content decreased from 320 to 334 DAT in C. chinense "Habanero". 94…”

Section: Ripening-related Changes In Secondary Metabolites In Capsicummentioning

confidence: 99%

“…Fluorescence spectra of chili fruit exocarp showed a decline in the chlorophyll (685 and 730 nm) levels in the mature green fruits and increase in the carotenoids (490 to 580 nm), β-carotene, in the preripe and capsanthin in the ripe fruits, respectively . Vitamin C and E levels increased to a maximum of 119.44 ± 4.72 mg 100 g –1 DW and 9.69 ± 0.02 mg 100 g –1 DW at 334 days after transplant (DAT) while carotenoid content decreased from 320 to 334 DAT in C. chinense “Habanero” …”

Section: Ripening-related Changes In Secondary Metabolites In Capsicummentioning

confidence: 99%

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

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

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Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre-and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.

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Evaluation of the Capsaicinoid Extraction Conditions from Mexican Capsicum chinense Var. Mayapan with Supercritical Fluid Extraction (SFE)

et al. 2023

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Capsaicin (Cp) is a secondary metabolite produced by the Capsicum plant family. This molecule exhibits various biological properties such as antioxidant capacities, anti-obesogenic effects, and antidiabetic properties, among others. However, conventional extraction methods for Cp present several disadvantages including toxicity, extraction time, and low purity. Therefore, the utilization of supercritical fluid extraction techniques represents a viable option for obtaining highly pure and low-toxicity oleoresins (capsaicin-rich extracts). This approach involves the use of CO2 in the supercritical state and finds applicability in the pharmaceutical, food, and cosmetic industries. The Capsicum chinense variety from the Yucatán Peninsula is a crop with significant economic impact in the region, due to having the highest concentrations of Cp in Mexico. This significant characteristic is attributed to its adaptation to the unique conditions (climate, soil, solar radiation, humidity) of the southeastern region of Mexico. The objective of this study was to evaluate the effect of temperature (45 °C, 60 °C), pressure (1450 psi, 2900 psi), and extraction time (60 min, 120 min) on the supercritical fluid extraction of Cp and dihydrocapsaicin (DhCp) from Capsicum chinense Jacq. The results obtained demonstrated that the extraction conditions of 45 °C, 1450 psi, and 60 min yielded the highest concentration of Cp (37.09 ± 0.84 mg/g extract) and DhCp (10.17 ± 0.18 mg/g extract), while the highest antioxidant capacity (91.48 ± 0.24% inhibition) was obtained with 60 °C, 2900 psi, and 60 min. The findings of this study indicate that the lower the pressure and extraction time, the higher the concentrations of Cp and DhCp compared to previous reports. This represents an opportunity for cost reduction in production lines and improved utilization of Capsicum chinense in the agrifood industry through additional optimization processes.

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Effect of the Soil and Ripening Stage in Capsicum chinense var. Jaguar on the Content of Carotenoids and Vitamins

Cited by 4 publications

References 38 publications

Evaluation of the Soil Type Effect on the Volatile Compounds in the Habanero Pepper (Capsicum chinense Jacq.)

Evaluation of the Soil Type Effect on the Volatile Compounds in the Habanero Pepper (Capsicum chinense Jacq.)

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

Evaluation of the Capsaicinoid Extraction Conditions from Mexican Capsicum chinense Var. Mayapan with Supercritical Fluid Extraction (SFE)

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