Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature

Molecules

Alberto González-Zamora¹  Erick Sierra-Campos²  J. Guadalupe Luna-Ortega¹  Rebeca Pérez-Morales²  Juan Carlos Rodríguez Ortiz³ 

[1] Facultad de Agricultura y Zootecnia, Universidad Juárez del Estado de Durango, Km 35 Carretera Gómez Palacio-Tlahualilo, Ejido Venecia, CP 35111, Gómez Palacio, Durango, Mexico; E-Mails:;Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 SN, Fracc, Filadelfia, CP 35010, Gómez Palacio, Durango, Mexico; E-Mails:;Facultad de Agronomía, Universidad Autónoma de San Luis Potosí, Km 14.5 Carretera San Luis Potosí-Matehuala, Ejido Palma de la Cruz, CP 78321, Soledad de Graciano Sánchez, San Luis Potosí, Mexico; E-Mail:

关键词: Capsicum annuum L.;    capsaicin;    dihydrocapsaicin;    pungency;    temperature stress;   

DOI  :  10.3390/molecules181113471

来源: mdpi

【 摘 要 】

The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content. The chili pepper fruits were cultivated in the Comarca Lagunera region in North of Mexico. The qualitative and quantitative determination of the major and minor capsaicinoids; alkaloids responsible for the pungency level, has been performed by a validated chromatographic procedure (HPLC-DAD) after a preliminary drying step and an opportune extraction procedure. Concentrations of total capsaicinoids varied from a not detectable value for Bell pepper to 31.84 mg g⁻¹ dried weight for Chiltepín. Samples were obtained from plants grown in experimental field and in greenhouse without temperature control, in order to evaluate temperature effect. Analysis of the two principal capsaicinoids in fruits showed that the amount of dihydrocapsaicin was always higher than capsaicin. In addition, our results showed that the content of total capsaicinoids for the varieties Serrano, Puya, Ancho, Guajillo and Bell pepper were increased with high temperature, while the content of total capsaicinoids and Scoville heat units (SHU) for the varieties De árbol and Jalapeño decreased. However, the pungency values found in this study were higher for all varieties analyzed than in other studies.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.