Journal
MOLECULES
Volume 18, Issue 11, Pages 13471-13486Publisher
MDPI AG
DOI: 10.3390/molecules181113471
Keywords
Capsicum annuum L.; capsaicin; dihydrocapsaicin; pungency; temperature stress
Funding
- CB-SEP-CONACYT [2009-134382]
- Consejo Nacional de Ciencia y Tecnologia (CONACYT), Mexico [327844, 164727]
Ask authors/readers for more resources
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content. The chili pepper fruits were cultivated in the Comarca Lagunera region in North of Mexico. The qualitative and quantitative determination of the major and minor capsaicinoids; alkaloids responsible for the pungency level, has been performed by a validated chromatographic procedure (HPLC-DAD) after a preliminary drying step and an opportune extraction procedure. Concentrations of total capsaicinoids varied from a not detectable value for Bell pepper to 31.84 mg g(-1) dried weight for Chiltepin. Samples were obtained from plants grown in experimental field and in greenhouse without temperature control, in order to evaluate temperature effect. Analysis of the two principal capsaicinoids in fruits showed that the amount of dihydrocapsaicin was always higher than capsaicin. In addition, our results showed that the content of total capsaicinoids for the varieties Serrano, Puya, Ancho, Guajillo and Bell pepper were increased with high temperature, while the content of total capsaicinoids and Scoville heat units (SHU) for the varieties De arbol and Jalapeno decreased. However, the pungency values found in this study were higher for all varieties analyzed than in other studies.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available