509-45-1, a Capsicum annuum Pepper Germplasm Containing High Concentrations of Capsinoids

Jarret, Robert L.; Bolton, J. L.; Perkins, Lora B.

doi:10.21273/hortsci.49.1.107

Cited by 15 publications

(14 citation statements)

References 10 publications

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“…Immature green, mature green, turning, and mature red stages were considered in that occasion. As expected, capsinoid concentrations in the fruits increased rapidly on the 10th dpa and reached their maximum value over the mature green stage (at 1013 µg g −1 of DW), followed by a fall in capsinoid concentration levels [43].…”

Section: Evolution Of the Total Capsinoids Contentsupporting

confidence: 80%

“…Generally, the short number of studies that have been conducted on the accumulation of capsinoids in Capsicum fruits have shown that the concentration of these compounds increase during the early stages of the fruit development, and this trend goes on during the first stages of the ripening process until a maximum value is reached, usually between the 20th and 40th dpa [41][42][43]. After that time, there is an inversion of the trend and a marked reduction in capsinoids content is observed.…”

Section: Evolution Of the Total Capsinoids Contentmentioning

confidence: 99%

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Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

et al. 2020

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Interest in the consumption of the fruits of pepper (Capsicum spp.) is not only due to its organoleptic characteristics, but also due to its bioactive compounds content, which are reported to provide essential benefits to human health. However, the amount and diversity of these compounds in each fruit specimen depend on its genotype and on a number of environmental factors. This work describes the quantitative ultra-high-performance liquid chromatography coupled to photodiode-array (UHPLC-PDA) analysis of the capsinoids content in four varieties of pepper (‘Habanero’, ‘Habanero Roxo’, ‘Bode’, and ‘Malagueta’) grown until different development stages in a greenhouse under controlled conditions. In all the varieties analyzed, capsiate was the only capsinoid found. The accumulation of capsiate, in all the pepper varieties, started from the 10th to the 20th day post-anthesis (dpa), and increased during the first days (between the 20th and the 27th dpa). From that moment a drastic reduction took place until the end of the ripening stage, except for ‘Bode’ peppers, where the capsiate content increased from the first harvest point on the 20th dpa up to the 76th dpa. The capsiate accumulation patterns over the development of the fruit has been related to the capsaicionoids accumulation patterns in the same samples of the four varieties of pepper. According to our results, the content evolution of both families of compounds will vary depending on each fruit’s genotype, as well as on environmental conditions. No clear trends have been established and, therefore, an in-depth analysis under controlled conditions should be carried out.

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Section: Evolution Of the Total Capsinoids Contentsupporting

confidence: 80%

Section: Evolution Of the Total Capsinoids Contentmentioning

confidence: 99%

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

et al. 2020

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“…In order to obtain a high level of capsinoids, mature green fruits should be collected approximately at 19 dpa, when the capsiate content reaches it maximum level. Similar trends to accumulate capsinoids during fruit ripening have been observed in several Capsicum cultivars at different levels of pungency [54,55].…”

Section: Evolution Of Capsiate Contentsupporting

confidence: 77%

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

et al. 2020

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Naga Jolokia" (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration. The present study evaluated the influence of fruit ripening on the total and individual capsaicinoids, as well as capsiate content. The aim was to determine the optimal moment to harvest the peppers depending on their pungent properties. Ultrasound-assisted extraction (UAE) using methanol as the extraction solvent and reverse-phase ultra-high-performance liquid chromatography (UHPLC-photodiode array (PDA)) were employed. Capsaicinoids gradually accumulated in the peppers from the moment they started growing until they reached a maximum concentration (7.99 ± 0.11 mg g −1 of fresh weight (FW)) at 33 days postanthesis (dpa). For this reason, based on its content of pungent compounds, as it is one of the main attributes of this variety, the optimal time for collection would be on day 33. From then on, there was a sharp decrease (96.35% of the total concentration) due to the peroxidase enzymes. The evolution of the principal capsaicinoids in "Naga Jolokia" peppers had a different behavior with respect to literature reports. After this investigation, these changes in content can be attributed to each pepper genotype. Capsiate content reached it maximum value at 19 dpa (0.27 ± 0.01 mg g −1 of FW). Then, there was a gradual drop due to the activities of different peroxidases. Given the important biological activity of capsaicinoids and capsinoids, the information described here allows for determining the ideal time to harvest "Naga Jolokia" peppers.

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“…fruit (approximately 300 mg g À1 ). [126][127][128] As can be observed in Fig. 4, their molecular structure differs from CAPS as there is an ester functional group in the connection of the vanillyl group with the carbon chain.…”

Section: Factors Affecting Caps Concentrationmentioning

confidence: 97%

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

2018

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509-45-1, a Capsicum annuum Pepper Germplasm Containing High Concentrations of Capsinoids

Cited by 15 publications

References 10 publications

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

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