Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz & Pav.) from Oaxaca, Mexico

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 co...

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Autores principales: Vera-Guzmán,Araceli Minerva, Chávez-Servia,José Luis, Carrillo-Rodríguez,José Cruz, G. López,Mercedes
Lenguaje:English
Publicado: Instituto de Investigaciones Agropecuarias, INIA 2011
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Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000400013
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spelling oai:scielo:S0718-583920110004000132018-10-01Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp; Pav.) from Oaxaca, MexicoVera-Guzmán,Araceli MinervaChávez-Servia,José LuisCarrillo-Rodríguez,José CruzG. López,Mercedes Capsaicionids carotenoids phenols flavonoids vitamin C 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 &rsquo;Tabaquero&rsquo;, &rsquo;Guero&rsquo; and &rsquo;Costeño&rsquo; morphotypes (151.6 to 183.2 mg 100 g-1). With regard to total phenols and flavonoids, &rsquo;Piquín&rsquo; and &rsquo;Solterito&rsquo; 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 /<g mL¹) than dihydrocapsaicin (1.5 to 65.5 /<g mL¹) and C. pubescens Ruiz &amp; Pav. showed the opposite pattern.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.71 n.4 20112011-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000400013en10.4067/S0718-58392011000400013
institution Scielo Chile
collection Scielo Chile
language English
topic Capsaicionids
carotenoids
phenols
flavonoids
vitamin C
spellingShingle Capsaicionids
carotenoids
phenols
flavonoids
vitamin C
Vera-Guzmán,Araceli Minerva
Chávez-Servia,José Luis
Carrillo-Rodríguez,José Cruz
G. López,Mercedes
Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp; Pav.) from Oaxaca, Mexico
description 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 &rsquo;Tabaquero&rsquo;, &rsquo;Guero&rsquo; and &rsquo;Costeño&rsquo; morphotypes (151.6 to 183.2 mg 100 g-1). With regard to total phenols and flavonoids, &rsquo;Piquín&rsquo; and &rsquo;Solterito&rsquo; 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 /<g mL¹) than dihydrocapsaicin (1.5 to 65.5 /<g mL¹) and C. pubescens Ruiz &amp; Pav. showed the opposite pattern.
author Vera-Guzmán,Araceli Minerva
Chávez-Servia,José Luis
Carrillo-Rodríguez,José Cruz
G. López,Mercedes
author_facet Vera-Guzmán,Araceli Minerva
Chávez-Servia,José Luis
Carrillo-Rodríguez,José Cruz
G. López,Mercedes
author_sort Vera-Guzmán,Araceli Minerva
title Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp; Pav.) from Oaxaca, Mexico
title_short Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp; Pav.) from Oaxaca, Mexico
title_full Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp; Pav.) from Oaxaca, Mexico
title_fullStr Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp; Pav.) from Oaxaca, Mexico
title_full_unstemmed Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz &amp; Pav.) from Oaxaca, Mexico
title_sort phytochemical evaluation of wild and cultivated pepper (capsicum annuum l. and c. pubescens ruiz &amp; pav.) from oaxaca, mexico
publisher Instituto de Investigaciones Agropecuarias, INIA
publishDate 2011
url http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000400013
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