Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage

Mendoza-Sánchez, Liliana G.; Mendoza-López, Ma. Remedios; García-Barradas, Óscar; Azúara-Nieto, E.; Pascual-Pineda, L.A.; Jiménez‐Fernández, Maribel

doi:10.5154/r.rchsh.2015.06.010

Cited by 9 publications

(7 citation statements)

References 24 publications

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“…In general, 2013) in dehydrated chiltepín. The results were also similar to those obtained by Mendoza-Sánchez et al (2015) in red jalapeño peppers. Opposing results were obtained in the dehydration process of Mirasol peppers and hybrid G1 (a cross between Anaheim and Mirasol peppers), which showed a reduction in phenolic content and activity antioxidant and an increase in capsaicin content (Sánchez-Madrigal et al 2019).…”

Section: Determination Of Antioxidant Capacity (Dpph)supporting

confidence: 89%

Processing effect on the bioactive compounds content of Mexican jalapeño peppers for chipotle (Capsicum annum L.)

Natividad-Torres

Guevara-Aguilar

Sánchez

et al. 2021

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The objective of this work was to evaluate the antioxidant capacity and bioactive compounds content in two Jalapeño pepper varieties, both fresh and smoked-dehydrated (chipotle) and in commercial chipotle pepper sauces. The antioxidant capacity, capsaicin content, carotenoids and total phenols were evaluated. The smoked-dehydrated process had an effect on all the variables analysed (P?0.05). The chipotle pepper presented higher antioxidant activity (112.33 µmol ET/g) and content of bioactive compounds than fresh pepper and commercial sauces. In fresh pepper, the 100-Grande variety had higher antioxidant capacity (71.92 µmol ET/g) than Apache (48.31 µmol ET/g), while no effect on any of the analysed variables was reported in chipotle peppers. It is concluded that the smoked-dehydrated process of jalapeño pepper affects quality in a positive way, significantly increasing the nutritional and functional value derived from an increase in the bioactive compounds content and the antioxidant activity of chipotle peppers due to this process.

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Section: Determination Of Antioxidant Capacity (Dpph)supporting

confidence: 89%

Processing effect on the bioactive compounds content of Mexican jalapeño peppers for chipotle (Capsicum annum L.)

Natividad-Torres

Guevara-Aguilar

Sánchez

et al. 2021

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“…A significant difference was observed between the values for soluble solids content only in Experiment II. The values for lines CNPH 30,118 and CNPH 30,159, selected in the present study, were grouped with the genotypes that resulted in the highest averages (Table 1), thus confirming the values obtained by MENDOZA-SÁNCHEZ et al (2015). Line CNPH 30,245 presented the lowest mean values for capsaicinoid content in both experiments, whereas, CNPH 30,159 and CNPH 30,118 were highlighted as the highest values (Table 1).…”

Section: Characteristics Of Fruitssupporting

confidence: 86%

“…The mean value for pH of fruits in the genotypes evaluated in Experiment I varied in the range of 5.0-5.3, and the pH value for line CNPH 30,245 significantly differed from those observed in other genotypes (Table 1). MENDOZA-SÁNCHEZ et al (2015) evaluated physicochemical characteristics in Jalapeño fruits and reported a maximum value of 5.6 for pH, which is slightly higher than the highest value (5.3) observed in the present study. In Jalapeño pepper fruits, the higher the soluble solids content, the higher the industrial yield and the lower the energy expenditure in the pulp concentration process during sauce manufacturing.…”

Section: Characteristics Of Fruitscontrasting

confidence: 81%

Advanced lines of Jalapeño pepper with potential for mechanical harvesting

et al. 2019

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The objective of this study was to evaluate the plant and fruit characteristics in advanced lines of Jalapeño pepper for mechanical harvesting. Thus, two experiments were carried out in the field. Experiment I (2015) was conducted as a randomized block design (three replications and eight plants per plot) and Experiment II (2016) in a completely randomized design (five replications and ten plants per plot). In 2015, lines CNPH 30,112, CNPH 30,118, CNPH 30,147, CNPH 30,159, CNPH 30,183, and CNPH 30,245 were evaluated, together with the control ‘BRS Sarakura’. Significant differences were detected for fruit and plant characteristics (P<0.05). Lines CNPH 30,118, CNPH 30,147, CNPH 30,159, and CNPH 30,245 were selected based on plant height and height of the first bifurcation, earliness, and yield. They were evaluated again in 2016, together with ‘BRS Sarakura’ and ‘Jalapeño Plus F1’ as controls. In 2016, CNPH 30,159 and CNPH 30,118 were selected due to their potential for mechanical harvesting. They were evaluated for height of the first bifurcation (>10cm), large fruits (11 cm x 4 cm), high pulp firmness (11 N), wall thickness (about 5mm), and content of capsaicinoid substances (>50,000 SHU). Selected lines are undergoing additional field evaluation for mechanical harvesting with the Etgar Moses 1010 pepper harvester.

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“…fueron lavadas, secadas y reducidas de tamaño de partícula para su posterior determinación de color mediante el colorímetro (COLORIMETER CS-10 CHN Spec). Obteniendo así los parámetros L * , a * y b * , según la norma CIELAB, esta técnica también se realizó para las muestras deshidratadas deshidratadas (Mendoza-Sánchez et al, 2015;Cardona Serrate, 2020).…”

Section: Procesamiento De La Muestraunclassified

“…Posteriormente la absorbancia se midió a 765 nm frente a un blanco. Los resultados se expresaron como mg de equivalentes de ácido gálico AG/g de MS (muestra seca) (Mendoza-Sánchez, 2015).…”

Section: Contenido De Fenoles Totalesunclassified

Obtención y evaluación de propiedades antioxidantes de extractos de orégano (Lippia graveolens), eucalipto (Eucalyptus cinerea) y chile jalapeño (Capsicum annuum cv.)

Villagomez Zaldivar,

González Victoriano,

Chanona Pérez

et al. 2023

IDCYTA

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En este estudio se determinaron propiedades antioxidantes y contenido de fenoles totales de extractos de orégano (Lippia graveolens), eucalipto (Eucalyptus cinerea) y chile jalapeño (Capsicum annuum cv.). Para ello, el contenido de fenoles totales se determinó mediante la técnica de Folin Ciocalteu y actividad antioxidante por el método de DPPH (1,1-difenil-2-picrilhidrazil) a las horas 1, 2 y 3 correspondientes a la duración del proceso de extracción. Los resultados obtenidos indicaron que la mayor cantidad de compuestos fenólicos fue presentada por el orégano a la hora 3 (23.465±0.143 mg AG/ g MS), con respecto a los demás extractos vegetales. Mientras que para la actividad antioxidante el eucalipto presento el mayor porcentaje de inhibición (80.34 %), frente a la captación de radicales libres de DPPH, reflejando de esta manera su alta actividad antioxidante. De los resultados anteriores, se puede concluir que el extracto de eucalipto fue el que tuvo mayor potencial nutracéutico, sin embargo, tanto extracto de chile como de orégano presentaron buenas propiedades antioxidantes y en consecuencia podrían tener buenas propiedades nutraceúticas, las cuales podrían aprovecharse para futuras aplicaciones en áreas como tecnología de alimentos, farmacéutica, industria cosmética, agrícola, entre otros.

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Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage

Cited by 9 publications

References 24 publications

Processing effect on the bioactive compounds content of Mexican jalapeño peppers for chipotle (Capsicum annum L.)

Processing effect on the bioactive compounds content of Mexican jalapeño peppers for chipotle (Capsicum annum L.)

Advanced lines of Jalapeño pepper with potential for mechanical harvesting

Obtención y evaluación de propiedades antioxidantes de extractos de orégano (Lippia graveolens), eucalipto (Eucalyptus cinerea) y chile jalapeño (Capsicum annuum cv.)

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