Vitamin C content in Habanero pepper accessions (Capsicum chinense)

Horticultura Brasileira

Ana Flávia P Teodoro²  Rosa De Bn Alves²  Leandro B Ribeiro²  Karina Reis¹  Francisco José B Reifschneider¹  Maria Esther De N Fonseca¹  Joseane P Da Silva¹  Tânia Da S Agostini-costa¹ 

[1] ,Embrapa Recursos Genéticos e BiotecnologiaBrasília DF

关键词: Pepper;    ascorbic acid;    genetic resource;    high performance liquid chromatography (HPLC);    Ácido ascórbico;    recurso genético;    cromatografia líquida de alta eficiência (CLAE);   

DOI  :  10.1590/S0102-05362013000100009

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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