Skip to main navigation menu Skip to main content Skip to site footer

Vol. 12 No. 6 (2013)

Articles

CAPSAICINOIDS IN HOT PEPPER DEPENDING ON FRUIT MATURITY STAGE AND HARVEST DATE

Submitted: December 17, 2020
Published: 2013-12-31

Abstract

The pharmacological and culinary usefulness of hot pepper fruits is determined, among others, by the content of capsaicinoids that give hot peppers a pungent burning taste. The content of these compounds in hot pepper is primarily determined by the genetic traits of a cultivar and is modified by various factors: weather conditions during the growing season, fertilization, harvest time, and fruit maturity stage. The aim of the present study was to evaluate the effect of fruit maturity stage: green fruits, fruits turning colour as well as physiologically mature fruits (red), and fruit harvest date: the first and third decade of September, on the content of capsaicinoids in four hot pepper cultivars: ‘Cyklon’, ‘Orkan’, ‘Rokita’, and ‘Bronowicka Ostra’. In this study, which was carried out in 2005 and 2006, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was measured by HPLC. The highest amount of capsaicinoids was obtained in the fruits of hot pepper
that were harvested at the initial stage of maturity – in green fruits (on average 309 mg·kg-1), compared to fruits turning red (258) and red fruits (250 mg·kg-1). Peppers selected in the third decade of September contained more capsaicinoids (on average 301 mg·kg-1) than those harvested in the first decade of this month (243 mg·kg-1). Fruits of the evaluated cultivars differed in capsaicinoids content; on average it ranged from 212 (‘Cyklon’) to 326 mg·kg-1 (‘Bronowicka Ostra’). In fruits of all the quantitative ratio of capsaicin to dihydrocapsaicin was at a similar level, ranging between 11.9 and 12.9. The capsaicinoids content in fruits of the investigated cultivars differed between years 2005 (302) and 2006 (243 mg·kg-1).

References

Ayuso M.C., Bernalte M.J., Lozano M., Gacia M.I., Montero de Espinosa V., Perez M.M., Hernandez M.T., Somogyi N., 2008. Quality characteristics of red pepper cultivars (Capsicum annuum L.) for hot paprika production. Euro. Food Res. Tech. 227, 557–563.
Ben Mansour-Gueddes S., Tarchoun N., Ibn Maaouia-Houimli S., Saguem S., 2012. Capsaicinoids content in four Tunisian pepper varieties grown in an open field (Capsicum annuum L.). Cont. J. Agron. 6(1), 8–13.
Buczkowska H., 2001. Ocena wpływu wielokrotności zbioru na plon handlowy owoców kilku odmian papryki ostrej. Zesz. Nauk. ATR w Bydgoszczy, 234, Rolnictwo 46, 21–26.
Buczkowska H., Dyduch J., Najda A., 2001a. Plonowanie oraz zawartość kapsaicyny w owocach kilku linii hodowlanych oraz odmian papryki ostrej. Folia Hortic. supl., ann. 13/1A, 197–201.
Buczkowska H., Dyduch J., Najda A., 2001b. Wpływ odmiany oraz warunków pogodowych na plon suchej masy i ilość kapsaicynoidów z owoców papryki ostrej. Annales UMCS, sec. EEE, Horticultura, 9, 151–158.
Buczkowska H., Dyduch J., Najda A., 2001c. Kształtowanie się zawartości niektórych składników chemicznych w owocach papryki ostrej w zależności od odmiany i wielokrotności zbioru. Zesz. Nauk. ATR w Bydgoszczy, 234, Rolnictwo 46, 27–32.
Cisneros-Pineda O., Torres-Tapia L.W., Gutierrez-Pacheco L.C., Contreras-Martin F., Gonzalez-Estrada T., Peraza-Sanchez S.R., 2007. Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico. Food Chem. 104, 1755–1760.
Collins M.D., Wasmund L.M., Bosland P.W., 1995. Improved method for quantifying capsaicinoidsin Capsicum using high-performance liquid chromatography. HortSci. 30(1), 137–139.
Contreras-Padilla M., Yahia E.M., 1998. Changes in capsaicinoids during development, maturation, and senescence of chile peppers and relation with peroxidase activity. J. Agric. Food Chem. 46, 2075–2079.
Estrada B., Bernal M.A., Diaz J., Pomar F., Merino F., 2002. Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting. J. Agric. Food Chem. 50, 1188–1191.
Gibbs H.A.A., O’Garro L.W., 2004. Capsaicin content of west indies hot pepper cultivars using colorimetric and chromatographic techniques. HortSci. 39(1), 132–135.
Golcz A., Kujawski P., 2005. Wpływ odmiany i rodzaju nawozu potasowego na plon i jakość polskich odmian papryki ostrej (Capsicum annuum L.). Zesz. Nauk. AR Wrocław, Rolnictwo 86, 515, 165–71.
Golcz A., Kujawski P., Politycka B., 2004. Wpływ rodzaju nawozu potasowego na plonowanie papryki ostrej (Capsicum annuum L.). Folia Univ. Agric. Stetin. 239(95), 109–114.
Materska M., Perucka I., 2005. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit. (Capsicum annuum L.). J. Agric. Food Chem. 53(5), 1750–1756.
Nowaczyk L., 2011. Technological characteristics of fruit as an average of 25 soft-flesh Capsicum spp. Genotypes. Herba Pol. 57, 2, 38–44.
Nowaczyk L., 2012. Ocena jakości i przydatności technologicznej linii soft-flesh Capsicum spp. Żywność. Nauka. Technologia. Jakość. 82(3), 179–186.
Nowaczyk L., Nowaczyk P., Banach-Szott M., 2009. Relationships between capsaicinoids in the soft-flesh genotypes of Capsicum spp. Herba Pol. 55, 3, 185–192.
Nowaczyk P., Nowaczyk L., Banach M., Król I., 2006a. Differences of capsaicinoids content in pericarp and paste of soft-flesh Capsicum spp. fruit. Folia Hortic. 18/2, 99–103.
Nowaczyk P., Nowaczyk L., Banach M., Woźna A., 2006b. The capsaicin and dihydrocapsaicin contents in soft–flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids. Herba Pol. 52, 1/2, 38–42.
Perucka I., 1995. Efekty działania etefonu na wzrost roślin oraz akumulację karotenoidów w owocach papryki ostrej Capsicum annuum L. Rozpr. Nauk., AR Lublin, 181, 1–48.
Perucka I., Materska M., 2003. Antioxidant activity and content of capsaicinoids isolated from paprika fruits. Pol. J. Food Nutr. Sci. 12/53, 2,15–18.
Topuz A., Ozdemir F., 2007. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. J. Food Comp. Anal. 20, 596–602.
Wang D., Bosland P.W., 2001.The genes of Capsicum. HortSci. 41(5),1169–1187.
Wesołowska A., Jadczak D., Grzeszczuk M., 2011. Chemical composition of the pepper fruit extracts of hot cultivars Capsicum annuum L. Acta Sci. Pol. Hortorum Cultus 10(1), 171–184.
Zewide Y., Bosland P.W., 2000. Evaluation of genotype, environment, and genotype-byenvironment interaction for capsaicinoids in Capsicum annuum L. Euphytica 111, 185–190.

Downloads

Download data is not yet available.

Most read articles by the same author(s)

1 2 3 > >> 

Similar Articles

<< < 7 8 9 10 11 12 13 14 15 16 > >> 

You may also start an advanced similarity search for this article.