Data/hora: 13/06/2024 00:50:50

Provedor de dados: 	75	
País: 	Brazil	
Título: 	Vitamin C content in Habanero pepper accessions (Capsicum chinense)	
Autores: 	Teodoro,Ana Flávia P; Alves,Rosa de BN; Ribeiro,Leandro B; Reis,Karina; Reifschneider,Francisco José B; Fonseca,Maria Esther de N; Silva,Joseane P da; Agostini-Costa,Tânia da S.	
Data: 	2013-03-01	
Ano: 	2013	
Palavras-chave: 	Pepper; Ascorbic acid; Genetic resource; High performance liquid chromatography (HPLC).	
Resumo: 	Fruits of Capsicum species (peppers) accumulate high amounts of ascorbic acid or vitamin C. C. chinense occurs in the Midwest and Northeast regions and the Amazon Basin (where its greatest genetic diversity is found). The objective of the present work was to quantify the vitamin C content in peppers of 22 accessions of C. chinense 'Habanero' from the Breeding Program of Embrapa Vegetable Crops. Vitamin C was extracted from mature fruits with TCEP-HCl (tris 2-carboxyethyl-phosphine hydrocloride) and its content determined by high performance liquid chromatography (HPLC). Vitamin C content ranged from 54.1 to 129.8 mg/100 g. Accessions were divided into four heterogeneous groups of diversity. Vitamin C content of the first group varied between 116.2 and 129.8 mg/100 g; the second group ranged from 94.0 to 104.6 mg/100 g; the third group ranged from 76.7 to 87.5 mg/100 g; and the fourth group ranged from 54.1 to 66.6 mg/100 g. These results highlight the diversity of C. chinense collection in terms of vitamin C content.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000100009	
Editor: 	Associação Brasileira de Horticultura	
Relação: 	10.1590/S0102-05362013000100009	
Formato: 	text/html	
Fonte: 	Horticultura Brasileira  v.31 n.1 2013	
Fonte: 	info:eu-repo/semantics/openAccess