The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 2, 2007, Pages 150-161

  Martínez, Sidonia ^a   Curros, Angel ^a   Bermúdez, Jesús ^a   Carballo, Javier ^a   Franco, Inmaculada ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Capsicum annuum; Chemical composition; Peppers; Ripening; Storage

Indexed keywords

ASCORBIC ACID; CALCIUM; CAPSICUM ANUUM EXTRACT; COPPER; FAT; MANGANESE; MINERAL; PLANT EXTRACT; POTASSIUM; SODIUM; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; ZINC;

ACIDITY; ARTICLE; ASH; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; FRUIT RIPENING; NONHUMAN; PEPPER; PH; PHYTOCHEMISTRY; PROTEIN CONTENT; SPAIN;

CAPSICUM; FOOD ANALYSIS; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MICRONUTRIENTS; TRACE ELEMENTS; WATER;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 34547410762     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480601154095     Document Type: Article

References (72)

1. (1980) Official methods of analysis, Association of Official Analytical Chemists
2. (1995) Official methods of analysis, Association of Official Analytical Chemists
3. Audisio, M., Dante, M., de Cicco, A. and Siciliano, M. (1995) Il contenato di vitamina C nei peperoni (Capsicum annuum) delle cultivar Rubra e Golden King in relazione al grado di maturazione de alle modalitá di conservazione. Riv Sci Aliment, 24, pp. 543-547.
4. Belakbir, A., Ruiz, JM and Romero, L. (1998) Yield and fruit quality of pepper (Capsicum annuum L.) in response to bioregulators. HortScience, 33, pp. 85-87.
5. Belitz, HD and Grosch, W. (1988) Química de los Alimentos, Acribia, Zaragoza, Spain
6. Belleti, P., Nassi, MO and Quagliotti, L. (1983) Capsicum newsletter, Institute of Plant Breeding and Seed Production
7. Ben-Yehoshua, S., Shapiro, B., Chen, Z Even and Lurie, S. (1983) Mode of action of plastic film in extending of lemon and bell pepper fruits by alleviation of water stress. Plant Physiol, 73, pp. 87-93.
8. Bosland, PW (1996) Capsicums: Innovative uses of an ancient crop. Progress in new crops, pp. 479-487. ASHS Press, Arlington, VA
9. Cashel, K., English, R. and Lewis, J. (1989) Composition of foods Australia, Department of Community Service and Health, Australian Government Printing Services, Canberra
10. Castro-Ramos, R. (1981) La composición del pimiento (Capsicum annuum L.) y el aprovechamiento de sus residuos. Grasas y Aceites, 32, pp. 391-394.
11. Cavero, R. and López, ML (1993) Contenido y evolución de 68 elementos químicos en el sistema planta-suelo del cultivo del pimiento 'Piquillo de Lodosa' en Navarrra. Publicaciones de Biología de la Universidad de Navarra. Ser Bot, 9, pp. 1-252.
12. Cavero R.Y. Echeverría A. Iribarren F. López ML (1992) Contenido y evolución de 9 elementos químicos en pimiento Piquillo a lo largo de su desarrollo. Suelo y Planta, 2, pp. 231-242.
13. Cavero, RY, Baucells, M., López, ML and Roura, M. (1993) Contenido y evolución de 7 elementos químicos en el pimiento Piquillo de Lodosa a lo largo de su desarrollo y de 26 en el suelo de cultivo por FRX. Suplemento Anual de Ciencias 'Principe de Viana', 13, pp. 27-36.
14. Cook, JA, Vanderjagt, DJ, Pastuszyn, A., Mounkaila, G., Glew, RS, Millsons, M. and Glew, RH. (2000) Nutrient and chemical composition of 13 wild plant foods of Niger. J Food Composition Anal, 13, pp. 83-92.
15. Daood, HG, Vinkler, M., Markus, F., Hebshi, EA and Biacs, PA (1996) Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem, 55, pp. 365-372.
16. Dijkink, BH, Tomassen, MM, Willemsen, JHA and Doorn, WG (2004) Humidity control during bell pepper storage, using a hollow fiber membrane contactor system. Postharvest Biol Technol, 32, pp. 311-320.
17. Dürüst N. Sümengen D. Dürüst Y. (1997) Ascorbic acid and element contents of foods of Trabzon (Turkey). J Agric Food Chem, 45, pp. 2085-2087.
18. El-Saeid, HM (1995) Chemical composition of sweet and hot pepper fruits grown under plastic house conditions. Egypt J Hortic, 22, pp. 11-18.
19. Estrada, B., Bernal, MA and de Cáceres, F. Merino (2000) Maduración del pimiento de Padrón. Transformaciones bioquímicas, Universidad de A Coruña
20. Fawell, DJ (1998) A comparison of the vitamin C content of fresh and frozen vegetables. Food Chem, 62, pp. 59-64.
21. Ferguson, EL, Gibson, RS, Opare-Qbisaw, C., Osei-Qpare, F., Stephen, AM, Lehrfeld, J. and Thompson, LU (1993) The zinc, calcium, copper, manganese, nonstarch polysaccharide and phytate content of seventy-eight locally grown and prepared African foods. J Food Composition Anal, 6, pp. 87-99.
22. de Ena, H Giambanco (1996) Recolección y manipulación del pimiento. Pimientos, p. 167. Ediciones de Horticultura, Reus, Spain
23. Ortega, R Gil (1992) El pimiento y sus variedades en España. Hortofruticultura, 78, pp. 16-21.
24. Ortega, R Gil, Ruiz, P. and Bayo, J. (1980) Pimiento de conserva IV. Selecciones L.N.J.A. de 'Morrón', Ministerio de Agricultura. Instituto Nacional de Investigaciones Agrarias
25. Govindarajan, VS (1986) Capsicum production, technology, chemistry and quality. II: Processed products, standards, world production and trade. CRC Crit Rev Food Sci Nutr, 23, pp. 207-288.
26. Hägg, M., Ylikoski, S. and Kumpulainen, J. (1994) Vitamin C and alfa- and beta-carotene contents in vegetables consumed in Finland during 1988-1989 and 1992-1993. J Food Comp Anal, 7, pp. 252-259.
27. Hägg, M., Ylikoski, S. and Kumpulainen, J. (1995) Vitamin C content in fruits and berries consumed in Finland. J Food Comp Anal, 8, pp. 12-20.
28. Haytowitz, DB and Matthews, RH (1984) Composition of foods: Vegetables and vegetable products. Handbook, pp. 8-11. Department of Agriculture, Washington, DC
29. Herrmann, K. (1995) Inhaltsstoffe des Gemüse paprikas. Industrielle Gemüseverwert, 11, pp. 418-424.
30. Holland, B., Welch, AA, Unwin, ID, Buss, DH, Paul, AA and Southgate, DA (1993) The composition of foods, pp. 260-263. Royal Society of Chemistry, Auflage Cambridge
31. Howard, LR, Smith, RT, Wagner, AB, Villalón, B. and Burns, EE (1994) Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuun) and processed Jalapeños. J Food Sci, 59, pp. 362-365.
32. Howard, LR, Talcott, ST, Brenes, CH and Villalón, B. (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem, 48, pp. 1713-1720.
33. Hubbard, NL and Pharr, DM (1992) Developmental changes in carbohydrates concentration and activities of sucrose metabolizing enzymes in fruits of two Capsicum annuum genotypes. Plant Sci, 86, pp. 33-39.
34. Jiménez, A., Romojaro, F., Gómez, J., Llanos, MR and Sevilla, F. (2003) Antioxidant systems and their relationship with the response of pepper fruits to storage at 20°C. J Agric Food Chem, 51, pp. 6293-6299.
35. Khadi, BM, Goud, JV and Patil, VB (1987) Variation in ascorbic acid and mineral content in fruits of some varieties of chilli (Capsicum annuum L.). Plant Foods Hum Nutr, 37, pp. 9-15.
36. Kirk, RS and Sawyer, R. (1991) Pearson's composition and analysis of foods, p. 242. Longman, Harlow
37. Lee, Y., Howard, LR and Villalón, B. (1995) Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J Food Sci, 60, pp. 473-476.
38. Lisiewska, Z., Kmiecik, W. and Jaworska, G. (1994) The value of Polish field grown sweet pepper cultivars for freezing and pickling. Roczn, XLV, NR, 4, pp. 311-320.
39. López-Hernández, J., Oruña-Concha, MJ, Simal-Lozano, J., Vázquez-Blanco, ME and González-Castro, MJ (1996) Chemical composition of Padrón peppers (Capsicum annuum L.) grown in Galicia (N.W. Spain). Food Chem, 4, pp. 557-559.
40. Lownds, NK, Banaras, M. and Bosland, PW (1994) Relationships between postharvest water loss and physical properties of pepper fruit (Capsicum annuum L.). HortScience, 28, pp. 1182-1184.
41. Lurie, S., Shapiro, B. and Ben-Yehoshua, S. (1986) Effects of water stress and degree of ripeness on rate of senescence of harvested bell fruit. J Am Soc Horticult Sci, 111, pp. 880-885.
42. Martínez, S., González-Raurich, M. and Bernardo, A. (1998) Proceedings del IV Congreso Internacional de Química de la ANQUE, p. 150. Lugo
43. Martínez, S., Arturo, G., Raurich, M González and Bernardo, A. (1999)p. 150. IV Encuentro de Química de los Alimentos
44. Meir, S., Rosenberger, I., Aharon, Z., Grinberg, S. and Fallik, E. (1995) Improvement of the postharvest keeping quality and colour development of bell pepper (cv. 'Maor') by packaging with polyethylene bags at a reduced temperature. Postharvest Biol Technol, 5, pp. 303-309.
45. Mínguez-Mosquera, MI and Hornero-Méndez, D. (1994) Formation and transformation of pigments during the fruit ripening of Capsicum annuum cv Bola and Agridulce. J Agric Food Chem, 42, pp. 38-44.
46. Mínguez-Mosquera, MI and Hornero-Méndez, D. (1994) Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. J Agric Food Chem, 42, pp. 1555-1560.
47. Mínguez-Mosquera, MI and Hornero-Méndez, D. (1994) Changes in carotenoid esterification during the fruit ripening of Capsicum annuum cv Bola. J Agric Food Chem, 42, pp. 640-644.
48. Mínguez-Mosquera, MI, Gallardo-Guerrero, ML and López-Cepero, MG Roca (2002) Involvement of pectinesterase and poligalacturonase in the changes of pectin matter in olives (cv. Hojiblanca) intented for milling. J Am Oil Chem Soc, 79, pp. 93-99.
49. Molla, E., Camara, MM, Diez, C. and Torija, ME. (1994) Estudio de la determinación de azúcares en frutos y derivados. Alimentaria, pp. 87-93.
50. Morales-Castro, J., Vázquez, CM Ávila, Rocha-Fuentes, M., Ochoa-Martínez, A. and Gallegos-Infante, A. (2002) Effect of controlled atmospheres on quality of green pepper poblado (ancho). Tamaulipas, pp. 10-12. Tamaulipas, Mexico
51. Moreiras, O., Carbajal, A., Cabrera, L. and Cuadrado, M. (2001) Tablas de composición de alimentos, pp. 30-110. Pirámide, Madrid, Spain
52. Nielsen, TH, Skjaerbaek, HC and Karlsen, P. (1991) Carbohydrate metabolism during fruit development in sweet pepper (Capsicum annuum L.) plants. Physiol Plantarum, 82, pp. 311-319.
53. Oruña-Concha, MJ, González-Castro, MJ, López-Hernández, J. and Simal-Lozano, J. (1998) Monitoring of the vitamin C content of frozen green beans and Padrón peppers by HPLC. J Sci Food Agric, 76, pp. 477-480.
54. Osuna-García, JA, Wall, MM and Waddell, CA (1998) Endogenous levels of tocopherol and ascorbic acid during ripening of Mexican-type chile (Capsicum annuum L.). J Agric Food Chem, 46, pp. 5093-5096.
55. Özden, C. and Bayindirli, L. (2002) Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers. Eur Food Res Technol, 214, pp. 320-326.
56. Pérez-Gálvez, A., Garrido-Fernández, J., Mínguez-Mosquera, MI, Lozano-Ruíz, M. and de Espinosa, V Montero (1999) Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza). Effect of process and nutritional aspects. J Am Oil Chem Soc, 76, pp. 205-208.
57. Prabha, TH, Neelwarne, B. and Tharanathan, RN (1998) Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation. Zeitschr Lebensmittel-Untersuch -Forsch, 206, pp. 121-125.
58. Priya-Sethu, KM, Prabha, TN and Tharanathan, RN (1996) Post-harvest biochemical changes associated with the softening phenomenon in Capsicum annuum fruits. Phytochemistry, 42, pp. 961-966.
59. Prosky, L., Asp, NG, Schweizer, TF, DeVires, JW and Furda, I. (1988) Determination of insoluble, soluble and total dietary fibre in foods and food products: Interlaboratory study. J AOAC, 71, pp. 1017-1023.
60. Rajput, JC and Parulekar, YR (2004) El pimiento. Tratado de Ciencia y Tecnología de las hortalizas, pp. 203-225. Acriba, Zaragoza, Spain
61. Martínez, A Rivera, Ares, JL Andrés and Paz, J. Fernández (2003) Caracterización morfológica y agronómica de lineas de pimiento autóctono de Galicia. X Congreso Nacional de Ciencias Hortícolas Pontevedra, Spain
62. Rogiers, SY, Kumar, GNM and Knowles, NR (1998) Maturation and ripening of fruit of Amelanchier alnifolia Nutt. are accompanied by increasing oxidative stress. Annals Bot, 81, pp. 203-211.
63. Rubio, C., Hardisson, A., Martín, R., Báez, A., Martín, M. and Álvarez, R. (2002) Mineral composition of the red and green pepper (Capsicum annuum) from Tenerife Island. Eur Food Res Technol, 214, pp. 501-504.
64. Shukla, JC and Naik, LB (1993) Chili. Advances in horticulture, p. 380. Maholtra Pub. House, Nueva Delhi, India
65. Simonne, AH, Simonne, EH, Eitenmiller, RR, Mills, HA and Green, NR (1997) Ascorbic acid provitamin A contents in unusually colored bell peppers (Capsicum annuum). J Food Composition Anal, 10, pp. 299-311.
66. Soohyum, K., Hwan, K Young, Zee-Won, L., Byung-Dong, K. and Kwon-Soo, H. (1997) Analysis of chemical constituents in fruits of red pepper (Capsicum annuum L. c.v. Bugang). J Kor Soc Horticult Sci, 38, pp. 384-390.
67. Stolle-Smits, T., Beekhuizen, JG, Kok, TC, Pijnenburg, M., Recourt, K., Derksen, J. and Voragen, AGJ (1999) Changes in cell wall polysaccharides of green bean pods during development. Plant Physiol, 121, pp. 363-372.
68. Sziklai, IL, Ördögh, M., Molnár, E. and Szabó, E. (1988) Distribution of trace and minor elements in Hungarian spice paprika plants. J Radioanal Nucl Chem, 22, pp. 233-238.
69. Tadesse, T., Hewett, EW, Nichols, MA and Fisher, KJ (2002) Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development. Sci Horticult, 93, pp. 91-103.
70. Tsumura, F., Ohsako, Y., Haraguchi, Y., Kumagai, H., Sakurai, H. and Ishii, K. (1993) Rapic enzymatic assay for ascorbic acid in various foods using peroxidase. J Food Sci, 58, pp. 619-687.
71. Villanueva, MJ, Tenorio, MD, Esteban, MA and Mendoza, MC (2004) Compositional changes during ripening of two cultivars of muskmelon fruits. Food Chem, 87, pp. 179-185.
72. Yebra, MC, García, MC, Bermejo, A. and Bermejo, MP (1991) Determinación de fósforo total en frutas y hortalizas cultivadas en Galicia. Alimentaria, 11, pp. 31-33.