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Polyphenols,Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper(capsicum chinense)Fruit

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Food and Nutrition Sciences 2013年第8期4卷 47-54页

作者： Maira Rubi Segura Campos Karen Ramírez Gómez Yolanda Moguel Ordonez David Betancur Ancona Faculty of Chemical Engineering Autonomous University of YucatánMéridaMexico National Institute for Forestry Agriculture and Livestock(INIFAP)Experimental Campus of MococháMococháMéxico

Their high bioactive compounds content and importance as dietary antioxidants has increased interest in capsicum fruit. The fruit of seven capsicum chinense jacq. var. habanero genotypes grown in Yucatan, Mexico, were analyzed to quantify their phenolic compounds, carotenoids and ascorbic acid contents, and to measure their free radical scavenging (ABTS assay) and antioxidant activities (β-carotene/linoleic acid assay). Phenolics (20.54 to 20.75 mg/100 g sample), carotenoids (1.00 to 1.26 mg/100 g sample) and ascorbic acid contents (187.24 to 281.73 mg/100 g sample) varied between genotypes. Trolox equivalent antioxidant capacity (TEAC) ranged from 1.55 to 3.23 mM/mg sample. During the 120-min decolorization trial, antioxidant capacity decreased over time in the studied genotypes. Values ranged from 36%to 57% β-carotene bleaching during the first 30 minutes. Fruit from all seven studied genotypes are good antioxidant sources and hold promise as natural ingredients in functional foods.

关键词： capsicum chinense jacq Phenolic Compounds Carotenoids Content Ascorbic Acid Content Antioxidant Activities

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Differential Expression of Genes Related to Fruit Development and Capsaicinoids Synthesis in Habanero Pepper Plants Grown in Contrasting Soil Types

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Phyton-International Journal of Experimental Botany 2024年第2期93卷 151-183页

作者： Eduardo Burgos-Valencia Federico García-Laynes Ileana Echevarría-Machado Fatima Medina-Lara Miriam Monforte-González JoséNarváez-Zapata Manuel Martínez-Estévez Unidad de Bioquímica y Biología Molecular de Plantas Centro de Investigación Científica de YucatánCalle 43#130Chuburnáde HidalgoMéridaYucatán97205México Instituto Politécnico Nacional-Centro de Biotecnología Genómica Blvd Del Maestro esq.Elias PiñaReynosaTamaulipas88710México

Habanero pepper(capsicum chinense jacq.)is a crop of economic relevance in the Peninsula of *** fruits have a high level of capsaicinoids compared to peppers grown in other regions of the world,which gives them industrial *** is an important factor that affects pepper development,nutritional quality,and capsaicinoid ***,the effect of soil type on fruit development and capsaicinoid metabolism has been little *** work aimed to compare the effect of soils with contrasting characteristics,black soil(BS)and red soil(RS),on the expression of genes related to the development of fruits,and capsaicinoid synthesis using a transcriptomic analysis of the habanero pepper *** growing in RS had bigger fruits and higher expression of genes related to floral development,fruit abscission,and softening which suggests that RS stimulates fruit development from early stages until maturation *** from plants growing in BS had enrichment in metabolic pathways related to growth,sugars,and ***,these fruits had higher capsaicinoid accumulation at 25 days post-anthesis,and higher expression of genes related to the branched-chain amino acids metabolism(ketol-acid reductisomerase KARI),pentose phosphate pathway and production of NADPH(glucose-6-phosphate-1-dehydrogenase G6PDH),and proteasome and vesicular traffic in cells(26S proteasome regulatory subunit T4 RPT4),which suggest that BS is better in the early stimulation of pathways related to the nutritional quality and capsaicinoid metabolism in the fruits.

关键词： capsicum chinense jacq soil types plant growth environmental conditions fruit quality capsaicinoid metabolism transcriptome

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