Volatile compounds and capsaicinoid content of fresh hot peppers (<i>Capsicum annuum</i> L.) of different Calabrian varieties

Ziino, M.; Condurso, Concetta; Romeo, V.; Tripodi, Gianluca; Verzera, Antonella

doi:10.1002/jsfa.3511

Cited by 61 publications

(47 citation statements)

References 25 publications

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“…Nor‐dihydrocapsaicin was found in percentages ranging from 3% (OD 57 and 64°C) to 5% (OD 50°C), while homo‐dihydrocapsaicin was approximately 1%–2% in all samples. This profile is in accordance with the data reported by Ziino et al () and Sweat, Broatch, Borror, Hagan, and Cahill ().…”

Section: Resultssupporting

confidence: 93%

“…In Capsicum genus, the variability of volatile profiles is due to many factors such as variety (Pino, Fuentes, & Barrios, ; Rodríguez‐Burruezo, Kollmannsberger, González‐Mas, Nitz, & Fernando, ; Ziino, Condurso, Romeo, Tripodi, & Verzura, ), ripening stage (Bogusz Junior, Marchi Tavares, Teixeira Filho, Alcaraz Zini, & Teixeira Godoy, ; Conforti et al, ; Pino, Sauri‐Duch, & Marbot, ), edaphoclimatic conditions (Patel, Ruiz, Calderon, Marcelo, & Rojas, ). Hot peppers aroma profile is made up by compounds belonging to the chemical classes of alcohols, aldehydes, ketones, acids, esters, terpenoids (mainly sesquiterpenes), hydrocarbons, and pyrazines (Korkmaz, Hayaloglu, & Atasoy, ; Ziino et al, ), and only few of them effectively contribute to the odor. Among them, 2‐methoxy‐3‐isobutyl pyrazine is characterized by an extremely low odor threshold (0.002–0.016 ppb, Leffingwell & Leffingwell, ) and possess the typical green bell pepper note, while esters and terpenoids are responsible for the sweet, fruity and floral, spicy notes, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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The aim of this study was to investigate how the use of increasing hot air drying temperature affects the phytochemical content and the volatile profile of hot pepper spice. A comprehensive characterization of spice from Italian varieties dried at different temperatures (50, 57, and 64°C) was performed, including general quality indexes, phytochemicals, functional properties, and volatile profile. In dried peppers capsaicinoids were completely retained; a remarkable loss of ascorbic acid was observed, while carotenoids amount decreased of about 39%. The retention of tocopherols was higher at 50 and 57°C. The Folin Ciocalteu index showed a steep decrease after drying, but the opposite trend was observed when it was measured using a correction factor to exclude the ascorbate contribution. The volatile profile changed with the increase in drying temperature, due to the production of Strecker aldehydes, methional, and tetramethylpyrazine, and a reduction in esters, terpenoids, and 2‐isobutyl‐3‐methoxypyrazine. Practical applications Among the processing methods used to produce spice, hot air drying is still the most common. Standard industrial drying process is carried out with air temperatures usually above 70°C, but, in order to enhance the product quality, the processing parameters should be carefully chosen. The appropriate use of lower drying temperatures may increase the retention of phytonutrients and the sensory properties, both aspects which meet the consumers’ expectations. The characterization of spice should be both related to the taste components and to the amounts of phytonutrients and vitamins, very high in hot peppers. The comprehensive results of this study suggest that a better preservation of quality characteristics could be achieved using temperatures under 60°C.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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“…All samples showed similar 2‐isobutyl‐3‐methoxypyrazine concentrations, lower than in LYO (0.92 ng/g d.w.), ranging from 0.11 (SUNMon) to 0.28 (AUT) ng/g d.w. This compound possesses the typical green pepper’s odor and has a low odor threshold (0.002–0.016 μg/kg) (Leffingwell & Leffingwell, ; Luning, de Rijk, Wichers, & Roozen, ; Ziino, Condurso, Romeo, Tripodi, & Verzera, ).…”

Section: Resultsmentioning

confidence: 99%

Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

et al. 2019

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The aim of this work was the comprehensive characterization of dried Senise pepper, a tasty landrace, to verify the suitability of common industrial processing and different growing locations to its production. Fruits from experimental CREA fields of Battipaglia (southern Italy) and Montanaso (northern Italy), dried using a solar dryer or a forced air oven, were compared with lyophilized and commercial samples. Solar dried samples showed a retention of glucose, while fructose levels decreased. Citric acid was the main acid in all samples, showing a differentiated behavior upon processing, with higher content in Battipaglia samples. The ascorbic acid showed the highest correlation with antioxidant assays, and both drying methods decreased its content, with better retention in Battipaglia samples. Drying did not markedly affect carotenoid levels, showing higher content in Battipaglia peppers. Both drying technique and mostly growing location influenced the volatile profile, with higher apocarotenoid content in Battipaglia samples. Practical applications The use of Senise red pepper, a tasty landrace awarded in 1996 with the PGI certification mark, is spreading even outside Italy due to the renewed interest for high quality products with excellent taste and healthy properties. These peppers are mostly sun‐dried following a traditional procedure and consumed as spice. New approaches regarding the type of drying and the growing location of this spice, together with the knowledge about the changes in quality indexes with processing, can be useful for a better exploitation of this product, increasing its market availability and lowering the cost of production.

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“…We identified a total of 65 metabolites including the four capsaicinoids components, fatty acids and esters, aliphatic esters and aldehydes, alcohols, hydrocarbons and vitamin E. These metabolites have been previously reported to be found in various ripened Capsicum varieties mostly in C . annuum [53,54], and are the primary components of the essential oils, which give aroma to chili peppers [1,4], but have not been characterized in Bhut jolokia. These metabolites were found in varied concentrations in the different genotypes and species.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2016

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Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North East India was recorded as the naturally occurring hottest chili in the world by the Guinness Book of World Records in 2006. Although few studies have reported variation in pungency content of this particular species, no study till date has reported detailed expression analysis of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other fruit metabolites. Therefore, the present study was designed to evaluate the diversity of fruit morphology, fruiting habit, capsaicinoids and other metabolite contents in 136 different genotypes mainly collected from North East India. Significant intra and inter-specific variations for fruit morphological traits, fruiting habits and 65 fruit metabolites were observed in the collected Capsicum germplasm belonging to three Capsicum species i.e., Capsicum chinense (Bhut jolokia, 63 accessions), C. frutescens (17 accessions) and C. annuum (56 accessions). The pungency level, measured in Scoville Heat Unit (SHU) and antioxidant activity measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay showed maximum levels in C. chinense accessions followed by C. frutescens accessions, while C. annuum accessions showed the lowest value for both the traits. The number of different fruit metabolites detected did not vary significantly among the different species but the metabolite such as benzoic acid hydroxyl esters identified in large percentage in majority of C. annuum genotypes was totally absent in the C. chinense genotypes and sparingly present in few genotypes of C. frutescens. Significant correlations were observed between fruit metabolites capsaicin, dihydrocapsaicin, hexadecanoic acid, cyclopentane, α-tocopherol and antioxidant activity. Furthermore, comparative expression analysis (through qRT-PCR) of candidate genes involved in capsaicinoid biosynthesis pathway revealed many fold higher expression of majority of the genes in C. chinense compared to C. frutescens and C. annuum suggesting that the possible reason for extremely high pungency might be due to the higher level of candidate gene(s) expression although nucleotide variation in pungency related genes may also be involved in imparting variations in level of pungency.

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Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

Cited by 61 publications

References 25 publications

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

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

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