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Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)

Journal of agricultural and food chemistry | 16 Feb 2013

SW Meckelmann, DW Riegel, M van Zonneveld, L Ríos, K Peña, R Ugas, L Quinonez, E Mueller-Seitz and M Petz
Abstract
The national Capsicum germplasm bank of Peru at INIA holds a unique collection of more than 700 Capsicum accessions, including many landraces. These conserved accessions have never been thoroughly characterized or evaluated. Another smaller collection exists at UNALM, and CIDRA provided taxonomically characterized fruits from the Amazon region of Ucayali. Out of these collections, 147 accessions have been selected to represent the biodiversity of Peruvian C. annuum, C. baccatum, C. chinense and C. frutescens by morphological traits as well as by agronomic characteristics and regional origin. All fruits from the selected accessions have been oven-dried and grinded in Peru and analyzed in Germany. Results are reported for each accession by total capsaicinoids and capsaicinoid pattern, total polyphenol content, antioxidant capacity, specific flavonoids (quercetin, kaempferol, luteolin, apigenin), fat content, vitamin C, surface color and extractable color. A wide variability in phytochemical composition and concentration levels was found.
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Concepts
Amazon Basin, Flavonoid, Capsaicin, Chili pepper, Capsicum, Nutrition, Amazon River, Antioxidant
MeSH headings
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