Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

Food Chemistry

Volumn 153, Issue , 2014, Pages 200-206

  Barbero, Gerardo F ^a   Ruiz, Aurora G ^b   Liazid, Ali ^a   Palma, Miguel ^a   Vera, Jesús C ^b   Barroso, Carmelo G ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Capsaicinoid content; Capsicum annuum L; Hot peppers; HPLC; Maturation; Ultrasound assisted extraction

Indexed keywords

FRUITS;

CAPSAICINOID CONTENT; CAPSICUM ANNUUM L; HOT PEPPERS; HPLC; MATURATION; ULTRASOUND-ASSISTED EXTRACTION;

PLANTS (BOTANY);

CAPSAICIN; CAPSAICIN DERIVATIVE; DIHYDROCAPSAICIN; HOMOCAPSAICIN; HOMODIHYDROCAPSAICIN; NORDIHYDROCAPSAICIN; UNCLASSIFIED DRUG;

ARTICLE; CAYENNE PEPPER; EVOLUTION; FRUIT RIPENING; NONHUMAN; NUTRIENT CONTENT;

CAPSAICINOID CONTENT; CAPSICUM ANNUUM L.; HOT PEPPERS; HPLC; MATURATION; ULTRASOUND-ASSISTED EXTRACTION;

CAPSAICIN; CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; MOLECULAR STRUCTURE; PLANT EXTRACTS; VEGETABLES;

EID: 84892749855     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.068     Document Type: Article

References (37)

1. O.M. Abdel Salam, J. Szolcsanyi, and G. Mozsik The indomethacin-induced gastric mucosal damage in rats. Effect of gastric acid, acid inhibition, capsaicin-type agents and prostacyclin Journal of Physiology, Paris 91 1 1997 7 19
2. E. Alvarez-Parrilla, L.A. de la Rosa, R. Amarowicz, and F. Shahidi Antioxidant activity of fresh and processed jalapeno and serrano peppers Journal of Agricultural and Food Chemistry 59 1 2011 163 173
3. G.F. Barbero, A. Liazid, M. Palma, and C.G. Baffoso Ultrasound-assisted extraction of capsaicinoids from peppers Talanta 75 5 2008 1332 1337
4. G.F. Barbero, A. Liazid, M. Palma, and C.G. Barroso Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column Food Chemistry 107 3 2008 1276 1282
5. M.A. Bernal, A.A. Calderon, M.A. Pedreno, R. Munoz, A.R. Barcelo, and F.M. Decaceres Capsaicin oxidation by peroxidase from Capsicum annuum (var annuum) fruits Journal of Agricultural and Food Chemistry 41 7 1993 1041 1044
6. M.A. Bernal, A.A. Calderon, M.A. Pedreno, R. Munoz, A.R. Barcelo, and F.M. Decaceres Dihydrocapsaicin oxidation by Capsicum annuum (var annuum) peroxidase Journal of Food Science 58 3 1993 611 613
7. R.J. Bloomer, R.E. Canale, and K.H. Fisher-Wellman The potential role of capsaicinoids in weight management Agro Food Industry Hi-Tech 20 4 2009 33 35
8. A.M.G. Campana, L.C. Rodriguez, F.A. Barrero, and M.R. Ceba ALAMIN: a chemometric program to check analytical method performance and to assess the trueness by standard addition methodology Trac-Trends in Analytical Chemistry 16 7 1997 381 385
9. M. Careaga, E. Fernandez, L. Dorantes, L. Mota, M.E. Jaramillo, and H. Hernandez-Sanchez Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat International Journal of Food Microbiology 83 3 2003 331 335
10. S. Chanda, G. Erexson, C. Riach, D. Innes, F. Stevenson, and H. Murli et al. Genotoxicity studies with pure trans-capsaicin Mutation Research-Genetic Toxicology and Environmental Mutagenesis 557 1 2004 85 97
11. H.L. Constant, G.A. Cordell, and D.P. West Nonivamide, a constituent of Capsicum oleoresin Journal of Natural Products 59 4 1996 425 426
12. B. Estrada, M.A. Bernal, J. Diaz, F. Pomar, and F. Merino Fruit development in Capsicum annuum: Changes in capsaicin, lignin, free phenolics, and peroxidase patterns Journal of Agricultural and Food Chemistry 48 12 2000 6234 6239
13. B. Estrada, M.A. Bernal, J. Diaz, F. Pomar, and F. Merino Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting Journal of Agricultural and Food Chemistry 50 5 2002 1188 1191
14. B. Estrada, F. Pomar, J. Diaz, F. Merino, and M.A. Bernal Effects of mineral fertilizer supplementation on fruit development and pungency in 'Padron' peppers Journal of Horticultural Science & Biotechnology 73 4 1998 493 497
15. H. Fujiwake, T. Suzuki, and K. Iwai Intracellular-localization of capsaicin and its analogs in capsicum fruit. 2. The vacuole as the intracellular accumulation site of capsaicinoid in the protoplast of capsicum fruit Plant and Cell Physiology 21 6 1980 1023 1030
16. A. Garces-Claver, M.S. Arnedo-Andres, J. Abadia, R. Gil-Ortega, and A. Alvarez-Fernandez Determination of capsaicin and dihydrocapsaicin in Capsicum fruits by liquid chromatography-electrospray/time-of-flight mass spectrometry Journal of Agricultural and Food Chemistry 54 25 2006 9303 9311
17. A. Garces-Claver, R. Gil-Ortega, A. Alvarez-Fernandez, and M.S. Arnedo-Andres Inheritance of capsaicin and dihydrocapsaicin, determined by HPLC-ESI/MS, in an intraspecific cross of Capsicum annuum L Journal of Agricultural and Food Chemistry 55 17 2007 6951 6957
18. D. Giuffrida, P. Dugo, G. Torre, C. Bignardi, A. Cavazza, and C. Corradini et al. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination Food Chemistry 140 4 2013 794 802
19. M.H. Gnayfeed, H.G. Daood, P.A. Biacs, and C.F. Alcaraz Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype Journal of the Science of Food and Agriculture 81 15 2001 1580 1585
20. V.S. Govindarajan, D. Rajalakshmi, and N. Chand Capsicum - production, technology, chemistry, and quality.4. Evaluation of quality Crc Critical Reviews in Food Science and Nutrition 25 3 1987 185 282
21. X.F. Huang, J.Y. Xue, A.Q. Jiang, and H.L. Zhu Capsaicin and its analogues: structure-activity relationship study Current Medicinal Chemistry 20 21 2013 2661 2672
22. K. Iwai, T. Suzuki, and H. Fujiwake Formation and accumulation of pungent principle of hot pepper fruits, capsaicin and its analogs, in capsicum-annuun var annuun cv karayatsubusa at different growth-stages after flowering Agricultural and Biological Chemistry 43 12 1979 2493 2498
23. E. Kaale, A. Van Schepdael, E. Roets, and J. Hoogmartens Determination of capsaicinoids in topical cream by liquid-liquid extraction and liquid chromatography Journal of Pharmaceutical and Biomedical Analysis 30 4 2002 1331 1337
24. P. Kirschbaum-Titze, E. Mueller-Seitz, and M. Petz Pungency in paprika (Capsicum annuum). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant Journal of Agricultural and Food Chemistry 50 5 2002 1264 1266
25. F. Menichini, R. Tundis, M. Bonesi, M.R. Loizzo, F. Conforti, and G. Statti et al. The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero Food Chemistry 114 2 2009 553 560
26. M. Monforte-Gonzalez, A. Guzman-Antonio, F. Uuh-Chim, and F. Vazquez-Flota Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.) Journal of the Science of Food and Agriculture 90 5 2010 764 768
27. E. Mueller-Seitz, C. Hiepler, and M. Petz Chili pepper fruits: Content and pattern of capsaicinoids in single fruits of different ages Journal of Agricultural and Food Chemistry 56 24 2008 12114 12121
28. F. Mullerst, R.K. Joshi, and J. Buchi Study of components of capsaicin.2. Quantitative gas chromatographic determination of individual homologs and analogs of capsaicin in mixtures from a natural source and of vanillyl pelargonic amide as adulteration Journal of Chromatography 63 2 1971 281
29. N. Ruiz-Lau, F. Medina-Lara, Y. Minero-Garcia, E. Zamudio-Moreno, A. Guzman-Antonio, and I. Echevarria-Machado et al. Water deficit affects the accumulation of capsaicinoids in fruits of capsicum chinense Jacq Hortscience 46 3 2011 487 492
30. U. Schweiggert, R. Carle, and A. Schieber Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry Analytica Chimica Acta 557 1-2 2006 236 244
31. F. Spiller, M.K. Alves, S.M. Vieira, T.A. Carvalho, C.E. Leite, and A. Lunardelli et al. Anti-inflammatory effects of red pepper (Capsicum baccatum) on carrageenan- and antigen-induced inflammation Journal of Pharmacy and Pharmacology 60 4 2008 473 478
32. Y. Sung, Y.Y. Chang, and N.L. Ting Capsaicin biosynthesis in water-stressed hot pepper fruits Botanical Bulletin of Academia Sinica 46 1 2005 35 42
33. Y.J. Surh, and S.S. Lee Capsaicin, a double-edged-sword - toxicity, metabolism, and chemopreventive potential Life Sciences 56 22 1995 1845 1855
34. T. Suzuki, T. Kawada, and K. Iwai formation and metabolism of pungent principle of capsicum fruits.6. Effective separation of capsaicin and its analogs by reversed-phase high-performance thin-layer chromatography Journal of Chromatography 198 2 1980 217 223
35. M.B. Tahboub, S. Sanogo, P.W. Bosland, and L. Murray Heat level in chile pepper in relation to root and fruit infection by Phytophthora capsici Hortscience 43 6 2008 1846 1851
36. Y. Zewdie, and P.W. Bosland Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L Euphytica 111 3 2000 185 190
37. Y. Zewdie, and P.W. Bosland Pungency of chile (Capsicum annuum L.) fruit is affected by node position Hortscience 35 6 2000 1174