DOI: 10.3390/agronomy10020252
论文题名: Influence of fruit ripening on the total and individual capsaicinoids and capsiate content in naga jolokia peppers (Capsicum chinense Jacq.)
作者: Vázquez-Espinosa M. ; Olguín-Rojas J. ; Fayos O. ; González-De-Peredo A.V. ; Espada-Bellido E. ; Ferreiro-González M. ; Barroso C.G. ; Barbero G.F. ; Garcés-Claver A. ; Palma M.
刊名: Agronomy
ISSN: 20734395
出版年: 2020
卷: 10, 期: 2 语种: 英语
英文关键词: Capsaicinoids
; Capsiate
; Capsicum chinense
; Naga Jolokia
; Pepper fruit development
; Ultrasound-assisted extraction
英文摘要: “Naga Jolokia” (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration. The present study evaluated the influence of fruit ripening on the total and individual capsaicinoids, as well as capsiate content. The aim was to determine the optimal moment to harvest the peppers depending on their pungent properties. Ultrasound-assisted extraction (UAE) using methanol as the extraction solvent and reverse-phase ultra-high-performance liquid chromatography (UHPLC-photodiode array (PDA)) were employed. Capsaicinoids gradually accumulated in the peppers from the moment they started growing until they reached a maximum concentration (7.99 ± 0.11 mg g−1 of fresh weight (FW)) at 33 days postanthesis (dpa). For this reason, based on its content of pungent compounds, as it is one of the main attributes of this variety, the optimal time for collection would be on day 33. From then on, there was a sharp decrease (96.35% of the total concentration) due to the peroxidase enzymes. The evolution of the principal capsaicinoids in “Naga Jolokia” peppers had a different behavior with respect to literature reports. After this investigation, these changes in content can be attributed to each pepper genotype. Capsiate content reached it maximum value at 19 dpa (0.27 ± 0.01 mg g−1 of FW). Then, there was a gradual drop due to the activities of different peroxidases. Given the important biological activity of capsaicinoids and capsinoids, the information described here allows for determining the ideal time to harvest “Naga Jolokia” peppers. © 2020 by the authors. Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/159335
Appears in Collections: 气候变化与战略
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作者单位: Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of Internacional Excellence (ceiA3), IVAGRO, Puerto Real, Cadiz, 11510, Spain; Promotora Técnica Industrial S. A. de C. V., Calle 56 Sur, Mza 1, CIVAC, Jiutepec, Morelos, 62578, Mexico; Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón–IA2, CITA-Universidad de Zaragoza, Avda. Montañana 930, Zaragoza, 50059, Spain
Recommended Citation:
Vázquez-Espinosa M.,Olguín-Rojas J.,Fayos O.,et al. Influence of fruit ripening on the total and individual capsaicinoids and capsiate content in naga jolokia peppers (Capsicum chinense Jacq.)[J]. Agronomy,2020-01-01,10(2)