SciELO - Scientific Electronic Library Online

 
vol.71 número4Cinética de Degradación Ruminal in situ en Forrajes de Alto Contenido Proteico en Clima TempladoCalidad del Grano, Eficiencia de uso de Nutrientes y Bio-Economía de Maíz con Diferentes Métodos de Siembra y Niveles de NPK índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Chilean journal of agricultural research

versión On-line ISSN 0718-5839

Resumen

VERA-GUZMAN, Araceli Minerva; CHAVEZ-SERVIA, José Luis; CARRILLO-RODRIGUEZ, José Cruz  y  G. LOPEZ, Mercedes. Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz & Pav.) from Oaxaca, Mexico. Chilean J. Agric. Res. [online]. 2011, vol.71, n.4, pp. 578-585. ISSN 0718-5839.  http://dx.doi.org/10.4067/S0718-58392011000400013.

Reports of the last decade show that some types of food and spices included in the human diet, such as pepper (Capsicum annuum L.) can have a positive effect on human health. The Mexican pepper germplasm is poorly documented with regard to variety and the amount of phytochemical compounds that it contains. In the present study, the variation of phytochemical compounds was evaluated in nine fruit variants (morphotypes) of wild and cultivated pepper grown in Oaxaca. ANOVA detected significant differences among pepper morphotypes and ripeness stages of fruits; vitamin C, total phenols, flavonoids, P-carotene, coordinated chromatic of color, and capsaicinoids. The highest values of vitamin C were found in 'Tabaquero', 'Guero' and 'Costeño' morphotypes (151.6 to 183.2 mg 100 g-1). With regard to total phenols and flavonoids, 'Piquín' and 'Solterito' had the highest levels. Coordinates of color a* and b*, and chroma presented a positive correlation with phenol and flavonoid contents. The evaluated morphotypes differed in capsaicin and dihydrocapsaicin; C. annuum had higher capsaicin content (4.9 to 142 /<g mL1) than dihydrocapsaicin (1.5 to 65.5 /<g mL1) and C. pubescens Ruiz & Pav. showed the opposite pattern.

Palabras llave : Capsaicionids; carotenoids; phenols; flavonoids; vitamin C.

        · resumen en Español     · texto en Inglés     · pdf en Inglés