4.7 Article

Characterization of phenolics and tocopherol profile, capsaicinoid composition and bioactive properties of fruits in interspecies (Capsicum annuum X Capsicum frutescens) recombinant inbred pepper lines (RIL)

Journal

FOOD CHEMISTRY
Volume 423, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.136173

Keywords

Pepper; Interspecific crossing; Bioactivity; Phenolic; Capsaicin

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In this study, 104 RIL populations generated by selfing Capsicum annuum x Capsicum frutescens F6 population were analyzed for their bioactive properties, phenolic composition, tocopherol and capsaicinoid profile. The red pepper lines showed a wide range of phenolic, flavonoid, anthocyanin contents, as well as antiradical activity and antioxidant capacity values. Capsaicin and dihydrocapsaicin levels varied greatly among the pepper samples. The major tocopherol was alpha tocopherol and the major phenolics were p-coumaric acid, ferulic acid, myricetin, luteolin, and quercetin. Principal component analysis successfully revealed similar genotypes.
In this study, 104 RIL (Recombinant Inbred Pepper Lines: F6) populations which generated by selfing Capsicum annuum (Long pepper) x Capsicum frutescens (PI281420) F6 population were characterized in terms of detailed bioactive properties, major phenolic composition, tocopherol and capsaicinoid profile. Total phenolics, flavonoid and total anthocyanin contents of the red pepper lines were in the range of 7.06-17.15 mg gallic acid equivalent (GAE)/g dw, 1.10-5.46 mg catechin equivalent (CE)/g dw and 7.9-516.6 mg/kg dw extract, respectively. Antiradical activity and antioxidant capacity values also ranged between 18.99 and 49.73% and 6.97-16.47 mg ascorbic acid equivalent (AAE)/kg dw, respectively. Capsaicin and dihydrocapsaicin levels showed a wide variance with the range of 27.9-1405.9 and 12.3-640.4 mg/100 g dw, respectively. Scoville heat unit revealed that the 95% of the peppers were highly pungent. The major tocopherol was alpha tocopherol for the pepper samples with the highest level of 1078.4 mu g/g dw. The major phenolics were detected as p-coumaric acid, ferulic acid, myricetin, luteolin and quercetin. Pepper genotypes showed significant differences in terms of the char-acterized properties and principal component analysis was applied successfully to reveal the similar genotypes.

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