Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype

Abstract

This work was conducted to investigate changes in the bioactive nutrient content of hot (pungent) paprika as a function of ripening in four of the most important varieties cultivated in Hungary. For the quantitative determination, recent liquid chromatographic (HPLC) methods were applied. Forty carotenoids were separated, with b-carotene and lutein of interest from the biological point of view. The major component of vitamin E was a-tocopherol. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin were the dominant pungency principles. As for vitamin C components, only ascorbic acid could be detected and determined. The results indicated that all the examined compounds were at low level in the mature green fruits, and the onset of climacteric ripening caused their content to grow. In accord with the advance in ripening, carotenoids were being formed even at the overripening stage, while tocopherols, capsaicinoids and ascorbic acid reached their maximum level at the colour break or red stage and then declined. The highest values with regard to carotenoids were estimated in SZ-178 and F0-3 cultivars. The best retention of ascorbic acid was found in SZ-178, which contained 4.86 mg g À1 dry matter in the dry pods. On the other hand, retention of a-tocopherol during ripening and natural drying was found to depend on variety. The highest value for vitamin E was recorded in SZ-178 followed by K-V 2 , which contained the highest level of a-tocopherol at the red stage of ripening.

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

“…In addition, the present study confirms that capsaicin is the primary capsaicinoid component in almost all of the analyzed Capsicum genotypes. However, the total capsaicinoids concentration showed intra-specific as well as inter-specific variations as reported earlier [41,42,43,44,45,46]. The present study identified 17 genotypes from C .…”

Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage

“…According to Chennupati, Seguin, and Liu (2011), the changes of tocopherols content during soybean development could be attributed to temperature stress and genotype, with different responses between various genotypes. Moreover, Gnayfeed, Daood, Biacs, and Alcaraz (2001) have reported a significant increase of alpha-tocopherol during red pepper ripening, while similar results have been reported by Dhillon et al (2016) and Saini, Zamany, and Keum (2017) for bitter gourd (Momordica charantia L.) and tomato fruit (Solanum lycopersicum L.), respectively Considering, the antioxidant properties of tocopherols, harvesting at early stages of fruit development is essential for pod quality for most of the studied genotypes, whereas especially for cv. "Pylaea" and "Boyati" which are usually harvested at small size, harvesting fruit at larger size should be considered with care and only if market standards are met.…”

Antioxidant Content and Quality of Fruits as Affected by Nigari, an Effluent of Salt Industries, and Fruit Ages of Sweet Pepper (Capsicum annuum L.)

“…Our results agreed with these findings, and 45 DFS contained more ascorbic acid. Furthermore, other authors have found that ascorbic acid increased or remained constant as pepper fruits matured (Howard et al, 2000), and declined with further ripening (Gnayfeed et al, 2001). Our results also supported these findings.…”