Fayos Avellán, OretoAguiar, Ana Carolina deJiménez Cantizano, AnaFerreiro González, MartaGarcés Claver, AnaMartínez, JuliánMallor Giménez, CristinaRuiz Rodríguez, AnaPalma, MiguelBarroso, Carmelo G.Barbero, Gerardo F.2017-06-022017-06-022017Molecules, 22(5), p. 7361420-3049http://hdl.handle.net/10532/3676The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) and homodihydrocapsaicin (h-DHC)) present in Malagueta pepper (Capsicum frutescens) during fruit ripening has been studied. Malagueta peppers were grown in a greenhouse under controlled temperature and humidity conditions. Capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and the extracts were analyzed by ultra-performance liquid chromatography (UHPLC) with fluorescence detection. A significant increase in the total content of capsaicinoids was observed in the early days (between 12 and 33). Between day 33 and 40 there was a slight reduction in the total capsaicinoid content (3.3% decrease). C was the major capsaicinoid, followed by DHC, n-DHC, h-C and h-DHC. By considering the evolution of standardized values of the capsaicinoids it was verified that n-DHC, DHC and h-DHC (dihydrocapsaicin-like capsaicinoids) present a similar behavior pattern, while h-C and C (capsaicin-like capsaicinoids) show different evolution patterns.enhortofruticulturaJournal ContributionDesarrollo biológicoCapsicum frutescensCapsaicinaMaduración