Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.

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dc.bibliographicCitation.titleAgronomyen
dc.bibliographicCitation.volume9(3)es_ES
dc.contributor.authorOlguín Rojas, José Arturoes_ES
dc.contributor.authorFayos Avellán, Oretoes_ES
dc.contributor.authorVázquez León, Lucio Abeles_ES
dc.contributor.authorFerreiro González, Martaes_ES
dc.contributor.authorRodríguez Jimenes, Guadalupe del Carmenes_ES
dc.contributor.authorPalma, Migueles_ES
dc.contributor.authorGarcés Claver, Anaes_ES
dc.contributor.authorBarbero, Gerardo F.es_ES
dc.coverage.spatialHortofruticulturaes_ES
dc.date.accessioned2019-04-03T07:52:42Z
dc.date.available2019-04-03T07:52:42Z
dc.date.issued2019es_ES
dc.description.abstractThe evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g−1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g−1 F.W.) and ‘Bode’ pepper (1.00 mg g−1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.en
dc.description.statusPublishedes_ES
dc.identifier.citationAgronomy, vol. 9, núm. 3, (2019)
dc.identifier.urihttp://hdl.handle.net/10532/4603
dc.language.isoenes_ES
dc.relation.doi10.3390/agronomy9030141es_ES
dc.relation.urihttps://www.mdpi.com/2073-4395/9/3/141es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocCapsicumes
dc.subject.agrovocCapsicum chinensees
dc.subject.agrovocCapsaicinaes
dc.subject.agrovocVariedadeses
dc.subject.agrovocCalidades
dc.titleProgression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.en
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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