Study os variation of capsaicinoids, capsinoids, carotenoids, total phenolic and antioxidant capacity of capsicum chinense pepper in different stages of maturation and harvest periods

Author(s)

Janclei Pereira Coutinho

• Document type: Doctoral Thesis
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos
• Defense date: 2015-02-20

Examining board members

Helena Teixeira Godoy; Marcelo Alexandre Prado; Maurício Ariel Rostagno; Milene Teixeira Barcia; Severino Matias de Alencar

• Advisor: Helena Teixeira Godoy

Abstract

The pepper is widely used to add color and flavor to foods such as directly in cook food as in the industry products such as meats, soups, condiments mix, among others. The world market for pepper is constantly increasing, where the Asian market stands as largest producer and consumer of this fruit, Brazil is a relatively small producer / consumer but benefits the pepper market, as exports pepper at a good price, is one of the most profitable vegetables to Brazil. Pepper have attract the interest not only of the food industry but also the pharmaceutical industry due to the presence of bioactive compounds such as capsaicinoids, capsinoids, carotenoids, phenolic compounds among others, giving pepper biological activities such as antioxidant, anti-inlamatory, analgesic, antitumor and other thermogenic. Knowledge of the chemical composition of Brazilian peppers is still small and there is a lot of not characterized species and are also few studies showing the variation of these bioactive compounds with different forms of cultivation, as well as the maturation and this is very important to increase or decreasing the production of a interesting metabolite. In this sense this paper aims to increase the knowledge of the chemical composition of two varieties of Brazilian peppers, as well as the behavior of these classes of compounds with the maturation and harvest period. Synthesis of standards were performed capsaicinoids and capsinoids, and isolation of carotenoids. With standards produced/isolated, steps of optimization of separation of these compounds were carried out by ultra high performance liquid chromatography (UHPLC), as well as an optimization of capsinoid extraction by techiniques such as ultrasound, microwave and pressurized fluid. With all methods of separation and extraction, was carried out to study the variation of capsaicinoids, capsinoid, carotenoids, phenolic compounds and antioxidant capacity in two ripening stages (mature and immature) and two harvest periods (winter and summer), contributing to a better knowledge of the composition of Capsicum chinense peppers variety "Cumari-do-Pará" and "Murupí Amarela (AU)

• FAPESP's process: 11/15431-1 - Study of variation on levels of capsaicinoids, capsinoids, carotenoids total phenolic and antioxidant capacity of Capsicum chinense pepper in differents maturity stages and harvest season
• Grantee: Janclei Pereira Coutinho
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)