SciELO - Scientific Electronic Library Online

SciELO - Scientific Electronic Library Online

Referencias del artículo

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.

    Abraham-Juárez, M.R., M.C. Rocha-Granados, M.G. López, R.F. Rivera-Bustamante, and N. Ochoa-Alejo. 2008. Virus-induced silencing of Comt, pAmt and Kas genes results in a reduction of capsaicinoid accumulation in chili pepper fruits. Planta 227:681695. [ Links ]

    Aguilar, V.H., T. Corona, P López, L. Latournerie, M. Ramirez, H. Villalón, y J. A. Aguilar. 2010. Los chiles de México y su distribución. 114 p. SINAREFI, Colegio de Postgraduados, INIFAP. IT-Conkal, UANL, UAN. Texcoco, México. [ Links ]

    Cázares-Sánchez, E., P. Ramirez-Vallejo, F. Castillo-González, R.M. Soto-Hernández, M.T. Rodriguez-González, y J.L. Chávez-Servia. 2005. Capsaicinoides y preferencias de uso en diferentes morfotipos de chile (Capsicum annuum L.) del centro-oriente de Yucatán. Agrociencia 39:627-638. [ Links ]

    Conforti, F., G.A. Statti, and F. Menichini. 2007. Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage. Food Chemistry 102:1096-1104. [ Links ]

    Cruz-Pérez, A.B., V.A. González-Hernández, R.M. Soto-Hernández, M.A. Gutiérrez-Espinoza, A.A. Gardea-Béjar, y M. Pérez-Grajales. 2007. Capsaicinoides, vitamina C y heterosis durante el desarrollo del fruto de chile manzano. Agrociencia 41:627-635. [ Links ]

    Davis, A.R., W.W. Fish, and P. Perkins-Veazie. 2003. A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products. Postharvest Biology and Technology 28:425-430. [ Links ]

    Deepa, N., C. Kaur, B. George, B. Singh, and H.C. Kapoor. 2007. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. Food Science and Technology 40:121-129. [ Links ]

    Deepa, N., C. Kaur, B. Singh, and H.C. Kapoor. 2006. Antioxidant activity in some red sweet pepper cultivars. Journal of Food Composition and Analysis 19:572-578. [ Links ]

    Durust, N., D. Sumengen, and Y. Durust. 1997. Ascorbic acid and element contents of foods of Trabzon (Turkey). Journal of Agricultural and Food Chemistry 45:2085-2087. [ Links ]

    Eshbaugh, W.H. 1980. The taxonomy of the genus Capsicum (Solanaceae). Phytologia 47:153-166. [ Links ]

    Hernández-Verdugo, S., R. Luna-Reyes, and K. Oayama. 2001. Genetic structure and differentiation of wild and domesticated populations of Capsicum annuum (Solanaceae) from Mexico. Plant Systematics and Evolution 226:129-142. [ Links ]

    Hornero-Méndez, D., and M.I. Minguez-Mosquera. 2001. Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins. Journal of Agricultural and Food Chemistry 49:3584-3588. [ Links ]

    Howard, L.R., S.T. Talcott, C.H. Brenes, and B. Villalon. 2000. Changes in phytochemical and antioxidant activity of selected pepper cultivar (Capsicum species) as influenced by maturity. Journal of Agricultural Food Chemistry 48:1713-1720. [ Links ]

    Khadi, B.M., J.V. Goud, and V.B. Patil. 1987. Variation in ascorbic acid and mineral content in fruits of some varieties of chilli (Caspsicum annuum L.). Plant Foods for Human Nutrition 37:915. [ Links ]

    Kim, S., T.Y. Ha, and J. Park. 2008. Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties (Capsicum annuum L.) International Journal of Food Science and Technology 43:915920. [ Links ]

    Krajayklang, M., A. Klieber, and PR. Dry. 2000. Colour at harvest and post-harvest behaviour influence paprika and chilli spice quality. Postharvest Biology and Technology 20:269-278. [ Links ]

    Lin, J.Y., and C.Y. Tang. 2007. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry 101:140-147. [ Links ]

    López-López, P. 2007a. El chile de agua: un chile tipico de los Valles Centrales de Oaxaca. Revista Agroproduce (Mexico) 16:8-12. [ Links ]

    López-López, P. 2007b. La diversidad genética del chile (Capsicum spp.) en Oaxaca, México. Revista Agroproduce (Mexico) 16:5-7. [ Links ]

    Marinova, D., F. Ribarova, and M. Atanassova. 2005. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy 40:255260. [ Links ]

    Matucci-Cerinic, M., S. Maribini, S. Jantsch, M. Cagnoni, and G. Partsch. 1990. Effects of capsaicin on the metabolism of rheumatoid arthritis synoviocytes in vitro. Annals of the Rheumatic Diseases 49:598-602. [ Links ]

    McGuire, R.G. 1992. Reporting of objective color measurements. HortScience 27:1254-1255. [ Links ]

    Medina-Lara, F., I. Echevarria-Machado, R. Pacheco-Arjona, N. Ruiz-Lau, A. Guzmán-Antonio, and M. Martinez-Estevez. 2008. Influence of nitrogen and potassium fertilization on fruiting and capsaicin content in Habanero pepper (Capsicum chinense Jacq.). HortScience 43:1549-1554. [ Links ]

    Monforte-Gonzaléz, M., A. Guzmán-Antonio, F. Uuh-Chim, and F. Vázquez-Flota. 2010. Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.). Journal of the Science of Food and Agriculture 90:764768. [ Links ]

    Muoz, P.I., y B.C. Pinto. 1966. Taxonomia y distribución geográfica de los chiles cultivados en México. Folleto Misceláneo N° 15. 50 p. INIA-SAG, México, D.F., México. [ Links ]

    Navarro, J.M., P. Flores, C. Garrido, and V. Martinez. 2006. Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity. Food Chemistry 96:66-73. [ Links ]

    Pablo, E., J.A. Mejia, A. Carballo, G. Garcia, V.H. Aguilar, y T. Corona. 2009. Calidad de semilla en colectas de chile de agua (Capsicum annuum L.) de los Valles Centrales, Oaxaca, México. Agricultura Técnica en México 35:257-266. [ Links ]

    Pérez-Gálvez, A., H.D. Martin, H. Sies, and W. Stahl. 2003. Incorporation of carotenoids from paprika oleoresin into human chylomicrons. British Journal of Nutrition 89:787-793. [ Links ]

    Perry, L., and K.V. Flannery. 2007. Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico. Proceedings of the National Academy of Science of the United States of America 104:11905-11909. [ Links ]

    SAS Institute. 1999. STAT Guide for personal computers. 1643 p. 8th ed. SAS Institute, Cary, North Carolina, USA. [ Links ]

    Steel, R.G.D., y J.H. Torrie. 1985. Bioestadistica: principios y procedimientos. 622 p. McGraw-Hill Latinoamericana, Bogotá, Colombia. [ Links ]

    Sathyanarayana, M.N. 2006. Capsaicin and gastric ulcers. Critical Reviews of Foods Science and Nutrition 46:275-328. [ Links ]

    Smith, P.G., and C.B. Heiser. 1957. Taxonomy of Capscium sinense Jacq. and the geographic distribution on the cultivated Capsicum species. Bulletin of the Torrey Botanical Club 84:413-420. [ Links ]

    Topuz, A., and F. Ozdemir. 2007. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. Journal of Food Composition and Analysis 20:596-602. [ Links ]

    Votava, E.J., G.P Nabhan, and PW. Bosland. 2002. Genetic diversity and similarity revealed via molecular analysis among and within an in situ population and ex situ accessions of chiltepin (Capsicum annuum var. glabriusculum). Conservation Genetics 3:123-129. [ Links ]

    Zhang, D., and Y. Hamauzu. 2003. Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers. Food, Agriculture and Environment 2:22-27. [ Links ]