Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening

Abstract

The evolution of individual and total contents of capsaicinoids present in Peter peppers (Capsicum annuum var. annuum) at different ripening stages has been studied. Plants were grown in a glasshouse and the new peppers were marked in a temporal space of ten days. The extraction of capsaicinoids was performed by ultrasound-assisted extraction with MeOH. The capsaicinoids nordihydrocapsaicin (n-DHC), capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin were analyzed by ultraperformance liquid chromatography (UHPLC)-fluorescence and identified by UHPLC-Q-ToF-MS. The results indicate that the total capsaicinoids increase in a linear manner from the first point of harvest at ten days (0.283 mg/g FW) up to 90 days, at which point they reach a concentration of 1.301 mg/g FW. The evolution as a percentage of the individual capsaicinoids showed the initial predominance of capsaicin, dihydrocapsaicin, and n-DHC. Dihydrocapsaicin was the major capsaicinoid up to day 50 of maturation. After 50 days, capsaicin became the major capsaicinoid as the concentration of dihydrocapsaicin fell slightly. The time of harvest of Peter pepper based on the total capsaicinoids content should be performed as late as possible. In any case, harvesting should be performed before overripening of the fruit is observed.

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

“…The monitoring of the fruit development was performed by labeling and dating the flowers at anthesis to determine the fruit stage of development. "Naga Jolokia" fruits were harvested at nine stages of development: 12,19,26,33,40,47,54,61, and 68 dpa.…”

“…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]. It has been observed that these compounds begin to accumulate from the early stages of fruit development and continue to increase their content during ripening until a maximum concentration is reached, which is usually after 40-60 days postanthesis (dpa).…”

“…Ultra-high-performance liquid chromatography working in reverse-phase (rp-UHPLC) was employed for its separation and quantification. The rp-HPLC technique is the most commonly used for the analysis of these compounds in fresh pepper [26]. However, rp-UHPLC has recently been proved to be more effective and faster, which makes it a feasible alternative for the analysis of such compounds of interest [35,36].…”

Screening of Chilli Pepper Genotypes as a Source of Capsaicinoids and Antioxidants under Conditions of Simulated Drought Stress

“…Pepper is sensitive to drought stress. In the regions with limited water resources, the rate of applied water can be decreased only by around 20% without significant yield loss [10]. Generally, drought stress can induce cellular damage due to the accumulation of reactive oxygen species (ROS), leading to disturbance of redox homeostasis in plant cells and the production of malondialdehyde, the final result of lipid peroxidation in the cellular membranes, which is taken as an index of oxidative membrane damage [11].…”

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening

“…Moreover, other traditionally ornamental varieties, such as the one studied here, which have been recently incorporated to our diets despite their smaller fruits, have not yet been analyzed for capsaisinoids and capsiate contents. Only the Peter pepper variety has been analyzed just for capsaicinoids content [ 36 ]. These types of ornamental varieties can be used for food and dishes with a dual purpose (nutritional and decorative) due to the large amount of nutritious and healthy compounds and for aesthetic or decoration purposes, thanks to the variety of colors that they present during the ripening stages.…”