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Molecules 2017, 22(5), 736; doi:10.3390/molecules22050736

Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation

1
Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain
2
Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, Campinas 13083-862, SP, Brazil
3
Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain
4
Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Isabel C. F. R. Ferreira
Received: 30 March 2017 / Revised: 28 April 2017 / Accepted: 30 April 2017 / Published: 3 May 2017
(This article belongs to the Collection Bioactive Compounds)
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Abstract

The 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. View Full-Text
Keywords: capsaicinoids; Capsicum frutescens; Malagueta pepper; ontogenetic variation; pepper ripening; UHPLC capsaicinoids; Capsicum frutescens; Malagueta pepper; ontogenetic variation; pepper ripening; UHPLC
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Fayos, O.; de Aguiar, A.C.; Jiménez-Cantizano, A.; Ferreiro-González, M.; Garcés-Claver, A.; Martínez, J.; Mallor, C.; Ruiz-Rodríguez, A.; Palma, M.; Barroso, C.G.; Barbero, G.F. Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation. Molecules 2017, 22, 736.

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