Next Article in Journal
Deep Learning Techniques for Agronomy Applications
Next Article in Special Issue
Phenolic Composition and Antioxidant Activities of Soybean (Glycine max (L.) Merr.) Plant during Growth Cycle
Previous Article in Journal
Effects of Nanoparticles on Plant Growth-Promoting Bacteria in Indian Agricultural Soil
Previous Article in Special Issue
Evaluation of the Antioxidant and Wound-Healing Properties of Extracts from Different Parts of Hylocereus polyrhizus
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessArticle
Agronomy 2019, 9(3), 141; https://doi.org/10.3390/agronomy9030141

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

1
Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, IVAGRO, P.O. Box 40, Puerto Real, 11510 Cadiz, Spain
2
Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Tecnológico Nacional de México/I. T. de Veracruz. M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz 91860, Mexico
3
Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2, CITA-Universidad de Zaragoza, Avda. Montañana 930, 50059 Zaragoza, Spain
*
Author to whom correspondence should be addressed.
Received: 5 February 2019 / Revised: 14 March 2019 / Accepted: 15 March 2019 / Published: 19 March 2019
  |  
PDF [533 KB, uploaded 19 March 2019]
  |  

Abstract

The 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. View Full-Text
Keywords: ‘Bode’ pepper; ‘Habanero’ pepper; ‘Habanero Roxo’ pepper; Capsicum chinense; pepper ripening; capsaicinoids ‘Bode’ pepper; ‘Habanero’ pepper; ‘Habanero Roxo’ pepper; Capsicum chinense; pepper ripening; capsaicinoids
Figures

Graphical abstract

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).

Supplementary material

SciFeed

Share & Cite This Article

MDPI and ACS Style

Olguín-Rojas, J.A.; Fayos, O.; Vázquez-León, L.A.; Ferreiro-González, M.; Rodríguez-Jimenes, G.C.; Palma, M.; Garcés-Claver, A.; Barbero, G.F. Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.. Agronomy 2019, 9, 141.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Agronomy EISSN 2073-4395 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top