Abstract
The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g−1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g−1 F.W.) and ‘Bode’ pepper (1.00 mg g−1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.
Highlights
Capsicum ssp. fruits are of great importance in the American continent and in other tropical regions, mainly because of its flavour and taste and for its traditional use in native food
Capsaicinoids are naturally synthesized in the placenta of peppers by enzymatic condensation of vanillylamine and different fatty acid chains that are elongated by a fatty acid synthase [15,16,17]
The concentrations of capsaicinoids in the hottest spicy varieties, as many Capsicum chinense Jacq. varieties, are characterized by a content of capsaicinoids that is more than 0.3% of the total dry weight, with some varieties reaching more than 1% [13,18]
Summary
Capsicum ssp. fruits are of great importance in the American continent and in other tropical regions, mainly because of its flavour and taste and for its traditional use in native food. Pino et al [29] evaluated the phytochemical contents in ‘Habanero’ at two different fruit development stages, immature (green colour) and mature (orange colour) They reported an increase in capsaicinoids content (≈1.2 times) when the ripening stage was reached. The results should cast some light on the build-up of capsaicinoids throughout pepper maturation, and in the Capsicum chinense cultivars that this work focuses on This information may be useful to assist breeders in the selection of the pepper fruits on the optimum harvesting time for maximum pungency in breeding programs
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