Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Pesquisa Agropecuária Tropical (Online) |
Texto Completo: | https://revistas.ufg.br/pat/article/view/52334 |
Resumo: | Capsicum chinense Jacq. and C. baccatum var. pendulum fruits are widely used in the food and processed food industry, in Peru, but their seeds and placentas are discarded as residues. This study aimed to quantify the proportion of edible (pericarp) and non-edible (seeds, placenta and interlocular septa) parts of the fruits, in market condition (semi-dried fruits of C. chinense and fresh fruits of C. baccatum), as well as to quantify the capsaicinoids and their pungency, in extracts of each fruit part previously dried. The pericarp represents 63 % and 85 % of the fruit, respectively for C. chinense and C. baccatum. The placenta stands for ~10 % of the fruit in both species, whereas, for the seeds, the index is 23 % in C. chinense and 5 % in C. baccatum. The content of capsaicinoids and pungency vary among the fruit parts and the species. High contents of capsaicinoids and pungency are found in non-edible parts of the fruit, mainly in the placenta (79 % in C. chinense and 51 % in C. baccatum). Regardless of the fruit part and species, the capsaicin was the major component of capsaicinoids (4,399 ug g-1 and 1,582 ug g-1 of the dry weight in C. chinense and C. baccatum, respectively), while dihydrocapsaicin and nordihydrocapsaicin reached a lower content. C. chinense contains more capsaicinoids and, thus, a much higher level of pungency than the C. baccatum fruits. |
id |
UFG-6_66a502503e0749464dc1d2128c86ed2a |
---|---|
oai_identifier_str |
oai:ojs.revistas.ufg.br:article/52334 |
network_acronym_str |
UFG-6 |
network_name_str |
Pesquisa Agropecuária Tropical (Online) |
repository_id_str |
|
spelling |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruitsCapsaicinoides e pungência em frutos de Capsicum chinense e Capsicum baccatumCapsaicindihydrocapsaicinpepper.Capsaicinadiidrocapsaicinapimenta.Capsicum chinense Jacq. and C. baccatum var. pendulum fruits are widely used in the food and processed food industry, in Peru, but their seeds and placentas are discarded as residues. This study aimed to quantify the proportion of edible (pericarp) and non-edible (seeds, placenta and interlocular septa) parts of the fruits, in market condition (semi-dried fruits of C. chinense and fresh fruits of C. baccatum), as well as to quantify the capsaicinoids and their pungency, in extracts of each fruit part previously dried. The pericarp represents 63 % and 85 % of the fruit, respectively for C. chinense and C. baccatum. The placenta stands for ~10 % of the fruit in both species, whereas, for the seeds, the index is 23 % in C. chinense and 5 % in C. baccatum. The content of capsaicinoids and pungency vary among the fruit parts and the species. High contents of capsaicinoids and pungency are found in non-edible parts of the fruit, mainly in the placenta (79 % in C. chinense and 51 % in C. baccatum). Regardless of the fruit part and species, the capsaicin was the major component of capsaicinoids (4,399 ug g-1 and 1,582 ug g-1 of the dry weight in C. chinense and C. baccatum, respectively), while dihydrocapsaicin and nordihydrocapsaicin reached a lower content. C. chinense contains more capsaicinoids and, thus, a much higher level of pungency than the C. baccatum fruits.Frutos de Capsicum chinense Jacq. e C. baccatum var. pendulum são amplamente utilizados na alimentação e na indústria de alimentos processados, no Peru, mas as sementes e placentas são descartadas. Objetivou-se quantificar a proporção de partes comestíveis (pericarpo) e não comestíveis (sementes, placenta e septos interloculares) dos frutos, em condições de mercado (frutos semissecos de pimenta C. chinense e frutos frescos de pimenta C. baccatum), bem como quantificar os capsaicinoides e sua pungência, em extrato de cada parte do fruto previamente seco. O pericarpo representa 63 % e 85 % do fruto, respectivamente para C. chinense e C. baccatum. A placenta responde por ~10 % do fruto em ambas as espécies, enquanto, para as sementes, o índice é de 23 % para C. chinense e de 5 % para C. baccatum. O conteúdo de capsaicinoides e a pungência variam entre as espécies e partes do fruto. Altos conteúdos de capsaicinoides e pungência são encontrados em partes não comestíveis do fruto, principalmente na placenta (79 % em C. chinense e 51 % em C. baccatum). Independentemente da parte do fruto e da espécie, a capsaicina foi o principal componente dos capsaicinoides (4.399 ug g-1 e 1.582 ug g-1 do peso seco em C. chinense e C. baccatum, respectivamente), enquanto a diidrocapsaicina e a nordi-idrocapsaicina atingiram menor concentração. C. chinense contém mais capsaicinoides e, portanto, nível muito mais alto de pungência que os frutos de C. baccatum.Escola de Agronomia - Universidade Federal de Goiás2018-07-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfhttps://revistas.ufg.br/pat/article/view/52334Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 48, n. 3, Jul./Sep. 2018; 237-244Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 48, n. 3, jul./set. 2018; 237-244Pesquisa Agropecuária Tropical; v. 48, n. 3, jul./set. 2018; 237-2441983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGenghttps://revistas.ufg.br/pat/article/view/52334/25884Copyright (c) 2018 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics)info:eu-repo/semantics/openAccessGavilán Guillen, NardaTito, RichardGamarra Mendoza, Norma2020-07-13T19:22:20Zoai:ojs.revistas.ufg.br:article/52334Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:56:20.743340Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits Capsaicinoides e pungência em frutos de Capsicum chinense e Capsicum baccatum |
title |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits |
spellingShingle |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits Gavilán Guillen, Narda Capsaicin dihydrocapsaicin pepper. Capsaicina diidrocapsaicina pimenta. |
title_short |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits |
title_full |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits |
title_fullStr |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits |
title_full_unstemmed |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits |
title_sort |
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits |
author |
Gavilán Guillen, Narda |
author_facet |
Gavilán Guillen, Narda Tito, Richard Gamarra Mendoza, Norma |
author_role |
author |
author2 |
Tito, Richard Gamarra Mendoza, Norma |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Gavilán Guillen, Narda Tito, Richard Gamarra Mendoza, Norma |
dc.subject.por.fl_str_mv |
Capsaicin dihydrocapsaicin pepper. Capsaicina diidrocapsaicina pimenta. |
topic |
Capsaicin dihydrocapsaicin pepper. Capsaicina diidrocapsaicina pimenta. |
description |
Capsicum chinense Jacq. and C. baccatum var. pendulum fruits are widely used in the food and processed food industry, in Peru, but their seeds and placentas are discarded as residues. This study aimed to quantify the proportion of edible (pericarp) and non-edible (seeds, placenta and interlocular septa) parts of the fruits, in market condition (semi-dried fruits of C. chinense and fresh fruits of C. baccatum), as well as to quantify the capsaicinoids and their pungency, in extracts of each fruit part previously dried. The pericarp represents 63 % and 85 % of the fruit, respectively for C. chinense and C. baccatum. The placenta stands for ~10 % of the fruit in both species, whereas, for the seeds, the index is 23 % in C. chinense and 5 % in C. baccatum. The content of capsaicinoids and pungency vary among the fruit parts and the species. High contents of capsaicinoids and pungency are found in non-edible parts of the fruit, mainly in the placenta (79 % in C. chinense and 51 % in C. baccatum). Regardless of the fruit part and species, the capsaicin was the major component of capsaicinoids (4,399 ug g-1 and 1,582 ug g-1 of the dry weight in C. chinense and C. baccatum, respectively), while dihydrocapsaicin and nordihydrocapsaicin reached a lower content. C. chinense contains more capsaicinoids and, thus, a much higher level of pungency than the C. baccatum fruits. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Avaliado por pares |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/pat/article/view/52334 |
url |
https://revistas.ufg.br/pat/article/view/52334 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/pat/article/view/52334/25884 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics) info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics) |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 48, n. 3, Jul./Sep. 2018; 237-244 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 48, n. 3, jul./set. 2018; 237-244 Pesquisa Agropecuária Tropical; v. 48, n. 3, jul./set. 2018; 237-244 1983-4063 reponame:Pesquisa Agropecuária Tropical (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Pesquisa Agropecuária Tropical (Online) |
collection |
Pesquisa Agropecuária Tropical (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
aseleguini.pat@gmail.com||mgoes@agro.ufg.br |
_version_ |
1799874819958767616 |