In the shadow of a pepper-centric historiography: Understanding the global diffusion of capsicums in the sixteenth and seventeenth centuries

Smith, Stefan Halikowski

doi:10.1016/j.jep.2014.10.048

Cited by 35 publications

(12 citation statements)

References 27 publications

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“…Today, chile peppers are used worldwide as a vegetable, spice, colourant and pharmaceutical (Wall & Bosland, ). They are consumed daily by approximately a quarter of the world's population (Halikowski Smith, ). Some chile pepper varieties have exceptionally high levels of provitamin A (Guzman, Bosland, & O’Connell, ; Kantar et al, ) and thus can make a significant contribution to fulfilling that nutritional requirement.…”

Section: Introductionmentioning

confidence: 99%

Modelled distributions and conservation status of the wild relatives of chile peppers (CapsicumL.)

Khoury

Carver

Barchenger

et al. 2019

Diversity and Distributions

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Section: Introductionmentioning

confidence: 99%

Modelled distributions and conservation status of the wild relatives of chile peppers (CapsicumL.)

Khoury

Carver

Barchenger

et al. 2019

Diversity and Distributions

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“…The genus Capsicum consists of more than 30 species, five of which are the result of domestication dating back to 6000 BC: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens [1,2]. Commercially-cultivated pepper is an important vegetable and spice consumed daily by nearly a quarter of the world's population [3,4]. Domesticated in South-central Mexico (C. annuum; [5]) or Peru (C. baccatum and C. pubescens; [6]), peppers spread rapidly across the world after European contact due to their multitude of culinary uses, high nutritional content, and unique chemistry (e.g., capsaicin) [4].…”

Section: Introductionmentioning

confidence: 99%

“…Commercially-cultivated pepper is an important vegetable and spice consumed daily by nearly a quarter of the world's population [3,4]. Domesticated in South-central Mexico (C. annuum; [5]) or Peru (C. baccatum and C. pubescens; [6]), peppers spread rapidly across the world after European contact due to their multitude of culinary uses, high nutritional content, and unique chemistry (e.g., capsaicin) [4]. Peppers are grown extensively worldwide with about 32 million metric tonnes produced in 2014 [7].…”

Section: Introductionmentioning

confidence: 99%

Aeroponic Cloning of Capsicum spp.

et al. 2019

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Aeroponic cloning is a great strategy to maintain desired genotypes by generating a whole new plant from cuttings. While this propagation technique has been demonstrated for tomatoes (Solanum lycopersicum) and potatoes (Solanum tuberosum), no protocol has been developed for peppers (Capsicum spp.). The ability to clonally propagate different Capsicum holds promise for domestic and industrial growing operations since elite cultivars with desirable traits (e.g., high capsaicin levels, nutrient content, and striped fruit) can be perpetuated without the need of planning a nursery. We tested six Capsicum species for their feasibility of aeroponic cloning by stem cuttings. All domestic species were successfully regenerated under aeroponic conditions but not for Capsicum eximium, a wild species. Of the species analyzed, Capsicum annuum peppers had the fastest node formation (11.6 +/− 0.89 days, P ≤ 0.01) and obtained a larger volume of roots (P ≤ 0.01) after node formation as compared to C. baccatum, C. frutescens, and C. pubescens. This study presents a cost-effective strategy to clonally propagate peppers for personal, industrial, and conservation purposes.

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“…El ají es una solanácea del género Capsicum, con centro de diversidad genética en Centro y Suramérica, extendido luego hacia toda América y Europa. Según Halikowski (2015), la pungencia es uno de los atributos más importantes en la calidad organoléptica del ají, lo cual, es atribuido al contenido de capsaicinoides, que varían entre 0,1 y 1%, de acuerdo a la especie; la capsaicina (trans 8 metil-N-vanilil-6-nonenamida), se encuentra entre el 50 y 70% e dihidrocapsaicina (8 metil-N-vanililnonanamida), del 20 y 25% de los capsaicinoides totales (Topuz et al 2011). Algunas investigaciones han reportado que la capsaicina es una sustancia efectiva como tratamiento antitumoral, con propiedades antioxidantes (Bort et al 2014).…”

Section: Introductionunclassified

Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens)

Gutiérrez

Cardozo

Rojano

2017

Rev. U.D.C.A Act. & Div. Cient.

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rESUMENEl ají rocoto (Capsicum pubescens) es un fruto perecedero, por lo cual, se hace necesario explorar alternativas agroindustriales, que permitan conservar sus propiedades funcionales. Entre los desarrollos tecnológicos estudiados en la transformación y la conservación de alimentos, se encuentra la liofilización. En esta investigación, se liofilizó ají rocoto, colectado en San Cristóbal-Medellín, Antioquia (Colombia) y se evaluó su efecto sobre las propiedades funcionales, como la capacidad antioxidante, por el método Ferric Reducing Antioxidant Power (FRAP), fenoles totales, carotenoides, contenido de ácido ascórbico y capsaicina, tanto en el producto fresco como en los tratamientos liofilizados. Se realizó un arreglo de parcelas dividas, con el factor de la programación de la velocidad de calentamiento, entre 0,02 y 0,05°C/ min, durante la sublimación, asignado a la parcela principal y al factor categórico de semilla en la subparcela, con una aleatorización completamente al azar (DCA), con tres repeticiones. Se registró, que el ají rocoto fresco con semilla incluida, la placenta valores de 1,18mg, equivalentes de ácido ascórbico/g base seca (b.s.), como capacidad antioxidante, por FRAP; 5,37mg, equivalentes de ácido gálico/g b.s., para el contenido de fenoles totales; 4,74mg/g, b.s. de carotenoides; 1,88mg/g b.s., de ácido ascórbico y 1,57mg/g b.s., de capsaicina. Se concluyó que para los tratamientos liofilizados con y sin semillas, se incrementó la capacidad antioxidante y fenoles totales con respecto al producto en fresco. Se evidenció diferencia estadística en las programaciones de calentamiento durante la sublimación, afectando el contenido de capsaicina, en los tratamientos con y sin semillas. SUMMarYThe chili pepper (Capsicum pubescens) is a perishable fruit whereby it is necessary to explore agroindustrial alternatives, that preserves its functional properties; within the technological developments studied in food processing and preservation is freeze-drying. In this research, the rocoto chili pepper harvested in rural area of San Cristobal-Medellin, Antioquia (Colombia), was freeze-drying and it was evaluated the effect on the functional properties such as antioxidant capacity by the Ferric Reducing Antioxidant Power method (FRAP), total phenols, carotenoids, ascorbic acid and capsaicin, both in the fresh product and in freezedrying treatments. Was realized a fix split plots, with the factor of programming the heating rate, between 0.02 and 0.05°C/min during sublimation assigned to the principal plot and the categorical factor seeds in the subplot, was performed with a Randomized Block Design (RBD) with three replications. It was obtained in fresh chilli with seed including placenta values of 1.18mg of eq. ascorbic acid/g dried basis (d.b.) as antioxidant capacity by FRAP; 5.37mg of eq. gallic acid/g d.b. for total phenols content; 4.74mg/g d.b. of carotenoids; 1.88mg/g d.b. of ascorbic acid and 1.57mg/g d.b. of capsaicin. It was concluded that for the freeze-drying treatments, the antioxidant capa...

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In the shadow of a pepper-centric historiography: Understanding the global diffusion of capsicums in the sixteenth and seventeenth centuries

Cited by 35 publications

References 27 publications

Modelled distributions and conservation status of the wild relatives of chile peppers (CapsicumL.)

Modelled distributions and conservation status of the wild relatives of chile peppers (CapsicumL.)

Aeroponic Cloning of Capsicum spp.

Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens)

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