Data/hora: 02/06/2024 12:59:50

Provedor de dados: | 117
País: | Chile
Título: | Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp;amp; Pav.) from Oaxaca, Mexico
Autores: | Vera-Guzmán,Araceli Minerva; Chávez-Servia,José Luis; Carrillo-Rodríguez,José Cruz; G. López,Mercedes.
Data: | 2011-12-01
Ano: | 2011
Palavras-chave: | Capsaicionids; Carotenoids; Phenols; Flavonoids; Vitamin C.
Resumo: | Reports of the last decade show that some types of food and spices included in the human diet, such as pepper (Capsicum annuum L.) can have a positive effect on human health. The Mexican pepper germplasm is poorly documented with regard to variety and the amount of phytochemical compounds that it contains. In the present study, the variation of phytochemical compounds was evaluated in nine fruit variants (morphotypes) of wild and cultivated pepper grown in Oaxaca. ANOVA detected significant differences among pepper morphotypes and ripeness stages of fruits; vitamin C, total phenols, flavonoids, P-carotene, coordinated chromatic of color, and capsaicinoids. The highest values of vitamin C were found in 'Tabaquero', 'Guero' and 'Costeño' morphotypes (151.6 to 183.2 mg 100 g-1). With regard to total phenols and flavonoids, 'Piquín' and 'Solterito' had the highest levels. Coordinates of color a* and b*, and chroma presented a positive correlation with phenol and flavonoid contents. The evaluated morphotypes differed in capsaicin and dihydrocapsaicin; C. annuum had higher capsaicin content (4.9 to 142 /&lt;g mL¹) than dihydrocapsaicin (1.5 to 65.5 /&lt;g mL¹) and C. pubescens Ruiz &amp;amp; Pav. showed the opposite pattern.
Tipo: | Journal article
Idioma: | Inglês
Identificador: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000400013
Editor: | Instituto de Investigaciones Agropecuarias, INIA
Formato: | text/html
Fonte: | Chilean journal of agricultural research  v.71 n.4 2011