Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Abstract

Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in ‘Chilli AS- Rot’ to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).

Biostimulative effect of amino acids and green algae extract on capsaicinoid and other metabolite contents in fruits of Capsicum spp.

“…The extraction and determination of individual sugars and organic acids were based on Zamljen, Jakopič [19]. Dry fruit samples (0.05 g) were extracted with 2 ml of bidistilled water for sugars and organic acids and 4 ml of 2% metaphosphoric acid for ascorbic acid.…”

“…The extraction procedure and settings of the HPLC-PDA Thermo Scientific Dionex UltiMate 3000 HPLC (Thermo Scientific) system, combined with a TSQ Quantum Access Max quadrupole mass spectrometer (MS) (Thermo Fischer Scientific Institute, Waltham, MA, USA) system for capsaicinoids and spectrophotometric settings for total phenolics were based on Zamljen, Jakopič [19]. All data were expressed in mg/100 g dry weight (DW).…”

The Brown Marmorated Stink Bug (Halyomorpha halys Stål.) Influences Pungent and Non-Pungent Capsicum Cultivars’ Pre- and Post-Harvest Quality

“…Samples were filtered through 0.25 µm cellulose filters (Chromafil A-25/25; Macherey-Nagel, Düren, Germany). The extraction procedure and the HPLC settings were based on Zamljen, et al [27]. All data were calculated with the help of appropriate standards.…”

“…The total phenolic contents were presented in g kg −1 GAE (gallic acid equivalents). For individual phenolics and capsaicinoids, the HPLC/MS settings were based on Medic, et al [29] and Zamljen, et al [27], respectively. All individual phenolics and capsaicinoids were first determined by HPLC/MS based on Mikulic-Petkovsek, et al [30] and Zamljen, Jakopič, Hudina, Veberič, and Slatnar [27].…”

Apple Fruit (Malus domestica Borkh.) Metabolic Response to Infestation by Invasive Brown Marmorated Stink Bug (Halyomorpha halys Stal.)

“…The supernatant was then filtered through a 0.25 µm cellulose filter (Chromafil A-25/25; Macherey-Nagel, Düren, Germany) and stored at −20 • C until HPLC analysis. The HPLC settings for the analysis were based on Zamljen et al [13]. The data for sugars and organic acids were expressed in g/kg fresh weight (FW).…”