Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity
Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was...
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AcademicPres
2024-12-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
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| Online Access: | https://www.notulaebotanicae.ro/index.php/nbha/article/view/13953 |
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| author | Emese EGYED Roxana L. STOIAN-DOD Alexandru-Ioan APAHIDEAN Emese GÁL Sandor RÓZSA Tincuța M. GOCAN Dănuț-Nicolae MĂNIUȚIU |
| author_facet | Emese EGYED Roxana L. STOIAN-DOD Alexandru-Ioan APAHIDEAN Emese GÁL Sandor RÓZSA Tincuța M. GOCAN Dănuț-Nicolae MĂNIUȚIU |
| author_sort | Emese EGYED |
| collection | DOAJ |
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Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was to determine the optimal harvesting time of hot peppers with the highest content in capsaicin. The capsaicin content of chili peppers depends on several factors, including the variety of pepper, growing conditions, and cultivation method. Capsaicin is mainly concentrated in the internal membranes of the pepper, where the seeds are also found. These biochemicals are used mostly in food industry, but anti-cancer effects have also been reported. To determine the capsaicin content, gas chromatographic analysis of volatile compounds was performed in both young and adult plants. ‘Hyffae F1’ and ‘Paprika giallo’ hot pepper hybrids grown in greenhouse conditions weew subjected to both chemical and organic cultivation treatments and two planting densities. The results obtained, showed that the capsaicin content varied between 12.11 and 39.01%. The highest quantity was recorded in ‘Paprika giallo’ under the influence of chemical treatments with the fruits were harvested at physiological maturity. The results also revealed that variations in capsaicin contents were rather influenced by harvesting time than the cultivar.
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| format | Article |
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| language | English |
| publishDate | 2024-12-01 |
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| series | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| spelling | doaj-art-2d3989164231490fb2bcbaea704077c42025-08-20T02:34:50ZengAcademicPresNotulae Botanicae Horti Agrobotanici Cluj-Napoca0255-965X1842-43092024-12-0152410.15835/nbha52413953Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturityEmese EGYED0Roxana L. STOIAN-DOD1Alexandru-Ioan APAHIDEAN2Emese GÁL3Sandor RÓZSA4Tincuța M. GOCAN5Dănuț-Nicolae MĂNIUȚIU6University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Business in Rural Development, 3-5 Mănăștur St., Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Business in Rural Development, 3-5 Mănăștur St., Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Business in Rural Development, 3-5 Mănăștur St., Cluj-NapocaUniversity of Babes-Bolyai, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos St., Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Business in Rural Development, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Mănăștur St., No. 3-5, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Business in Rural Development, 3-5 Mănăștur St., Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Business in Rural Development, 3-5 Mănăștur St., Cluj-Napoca Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was to determine the optimal harvesting time of hot peppers with the highest content in capsaicin. The capsaicin content of chili peppers depends on several factors, including the variety of pepper, growing conditions, and cultivation method. Capsaicin is mainly concentrated in the internal membranes of the pepper, where the seeds are also found. These biochemicals are used mostly in food industry, but anti-cancer effects have also been reported. To determine the capsaicin content, gas chromatographic analysis of volatile compounds was performed in both young and adult plants. ‘Hyffae F1’ and ‘Paprika giallo’ hot pepper hybrids grown in greenhouse conditions weew subjected to both chemical and organic cultivation treatments and two planting densities. The results obtained, showed that the capsaicin content varied between 12.11 and 39.01%. The highest quantity was recorded in ‘Paprika giallo’ under the influence of chemical treatments with the fruits were harvested at physiological maturity. The results also revealed that variations in capsaicin contents were rather influenced by harvesting time than the cultivar. https://www.notulaebotanicae.ro/index.php/nbha/article/view/13953fertilisationGC-MS analysispeppersripening stage |
| spellingShingle | Emese EGYED Roxana L. STOIAN-DOD Alexandru-Ioan APAHIDEAN Emese GÁL Sandor RÓZSA Tincuța M. GOCAN Dănuț-Nicolae MĂNIUȚIU Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity Notulae Botanicae Horti Agrobotanici Cluj-Napoca fertilisation GC-MS analysis peppers ripening stage |
| title | Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity |
| title_full | Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity |
| title_fullStr | Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity |
| title_full_unstemmed | Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity |
| title_short | Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity |
| title_sort | accumulation of capsaicin in two chili pepper varieties capsicum annuum l at different stages of fruit maturity |
| topic | fertilisation GC-MS analysis peppers ripening stage |
| url | https://www.notulaebotanicae.ro/index.php/nbha/article/view/13953 |
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