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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil

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Author(s):
de Aguiar, Ana Carolina [1] ; Coutinho, Janclei Pereira [2] ; Fernandez Barbero, Gerardo [3] ; Godoy, Helena Teixeira [2] ; Martinez, Julian [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Dept Food Engn, Coll Food Engn, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Dept Food Sci, Coll Food Engn, Campinas, SP - Brazil
[3] Univ Cadiz, Dept Analyt Chem, Fac Sci, Agrifood Campus Int Excellence, Puerto Real 11510, Cadiz - Spain
Total Affiliations: 3
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 19, n. 6, p. 1292-1302, JUN 2 2016.
Web of Science Citations: 11
Abstract

Twenty different varieties of Capsicum pepper cultivars belonging to four species (Capsicum chinense, Capsicum annuum, Capsicum frutescens, and Capsicum baccatum) were characterized in terms of their capsaicinoid and total phenolic content. The peppers were sown in a farm in the southeastern region of Sao Paulo State. The determination of capsaicinoids was performed by ultra-performance liquid chromatography. The total phenolic content was determined spectrophotometrically with the Folin-Ciocalteu reagent. Results were expressed as mu g capsaicinoid/g fresh pepper and as Scoville heat unit. A wide variation was observed among the compositions of capsaicinoids. Capsaicin and dihydrocapsaicin were the most abundant peaks. Capsaicinoids were not identified in the pepper varieties Cheiro Verde, Cambuci Verde, Cambuci Vermelha, and Biquinho. The spiciest pepper was Naga Jolokia (119,016 Scoville heat unit). Regarding the phenolic contents, a large variability was observed. Total phenolic content ranged from 0.35 mg gallic acid equivalent/g in Cambuci Verde to 3.06 mg gallic acid equivalent/g in Naga Jolokia. The current study may benefit consumers, the food, and pharmaceutical industries due to the increasing interest in pharmacological compounds present in hot and sweet Capsicum peppers. (AU)

FAPESP's process: 11/08656-7 - Extraction, purification and formation of micro- and nanoparticles of capsaicin using pressurized CO2
Grantee:Julian Martínez
Support Opportunities: Regular Research Grants
FAPESP's process: 13/02203-6 - Development of equipments for extraction, particle formation and chemical reactions using pressurized fluids
Grantee:Julian Martínez
Support Opportunities: Regular Research Grants