三系培育新品种朝天椒的农艺性状与品质特性研究

为新品种朝天椒的开发利用提供理论依据,以编号为1~5的5份不同杂交组合的三系培育新品种朝天椒种质资源为受试材料,采用综合方法分析了其农艺性状和以辣椒素含量和挥发性物质为主的品质特性。结果表明,5种朝天椒的农艺性状存在较大差异,其果长为6.7~9.3 cm,果重2.40~6.26 g,种子数比15.3~28.1个/g,果肉比71.10%~83.93%。5种朝天椒均具有较高的营养价值,但其营养品质有所不同。其中,1号朝天椒的碳水化合物、粗脂肪和灰分含量最高,2号朝天椒的水分含量最高,3号朝天椒的维生素C含量最高,5号朝天椒的蛋白质含量最高。5种朝天椒的辣椒素含量较高且具有较高的辣度,其中5号朝天椒的辣椒素类物质含量最高（1.128 g/kg）,斯科维尔指数为17399 SHU,辣度为116;2号朝天椒的辣椒素类物质含量最低（0.464 g/kg）,斯科维尔指数为7157 SHU,辣度为48。5种朝天椒中共检出100种挥发性物质,其中烯烃类物质的相对含量最高（39.20%~61.73%）,其共同的呈香物质主要为烯烃类、酯类和醇类,但该3类物质的种类与相对含量存在较大差异。Pearson相关性分析结果显示,新品种朝天椒的辣度与其果重和果肉比呈极显著负相关（P<0.01）,与其种子数比呈极显著正相关（P<0.01）。综合分析认为,5种新品种朝天椒均具有较高的辣度和营养价值、良好的色泽和香气,均是加工干椒的适宜品种,尤其是5号,且2号、3号和4号朝天椒还可鲜食、泡制、腌制或发酵。     

Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

BACKGROUND: Because of the great variability in size, shape, colour, pungency and aroma of Calabrian Capsicum annuum(hot pepper), this study was carried out to furnish producers with information on volatile compounds and capsaicinoid content useful for the genetic improvement of this species. Fully ripened fresh peppers of the most widely cultivated varieties were studied. Capsaicinoid content was determined by reverse phase high‐performance liquid chromatography/diode array detection (RP‐HPLC/DAD). Volatile compounds were determined by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS‐SPME/GC/MS). RESULTS: Sixty‐four volatile compounds were identified, the main classes being alcohols, aldehydes, terpenes and aliphatic branched‐chain hydrocarbons. The ‘Naso di cane’ (C. annuumvar. abbreviatum) variety contained the lowest amount of volatiles, especially alcohols and aldehydes, while the highest levels of capsaicin and dihydrocapsaicin were found in ‘Vulcan’ and ‘Corno di capra’ varieties. CONCLUSION: From statistical evaluation of the data obtained, each variety showed a typical composition of capsaicinoids and volatiles determining the taste and odour of the hot peppers. These results should be useful in the context of research aimed at selecting varieties with the best sensory characteristics. Copyright © 2009 Society of Chemical Industry     

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeño, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapscapsaicin), and total phenolic contents. Boiling (96 °C) and grilling (210 °C) was performed under household conditions according to typical procedures of the Mexican cuisine. Contents of capsaicin (0.6–913.8 μg/g), dihydrocapsaicin (0–756.9 μg/g), nordihydrocapsaicin (0–68.2 μg/g), and total phenolics (1150.5–2190.0 μg of gallic acid equivalents/g) in raw peppers varied widely between types of peppers. Moderate losses (1.1–28.1%) in capsaicinoids were induced by boiling while grilling caused a significant increase (2.6–924.9%) in the content of these compounds. Proportion of individual capsaicinoids was similar in raw and cooked peppers. Boiling and grilling sequentially increased (7.4–137.0%) the total phenolic content in pungent peppers. Total phenolic content in non-pungent Bell peppers was reduced by cooking (1.6–26.9%). Boiling induced smaller changes in colour values (L*, a*, and b*) compared to grilling. The results demonstrated that Mexican raw peppers are rich in capsaicinoids and phenolic compounds. Household cooking can cause either decreases or increases in the content of such compounds in peppers.     

Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

In this research 12 different varieties of Capsicum cultivars belonging to three species (Capsicum chinense, Capsicum annuum, Capsicum frutescens) and of various colour, shape, and dimension have been characterised by their carotenoids and capsaicinoids content. The berries were cultivated in the region Emilia-Romagna, in Northern Italy. The native carotenoid composition was directly investigated by an HPLC-DAD-APCI-MS methodology, for the first time. In total, 52 carotenoids have been identified and considerable variation in carotenoid composition was observed among the various cultivars investigated. Among the cultivars with red colour, some Habanero, Naga morich and Sinpezon showed an high β-carotene content, whereas Serrano, Tabasco and Jalapeno showed an high capsanthin content and the absence of β-carotene. Habanero golden and Scotch Bonnet showed a high lutein, α-carotene and β-carotene amounts, and Habanero orange was rich in antheraxanthin, capsanthin and zeaxanthin. Cis-cryptocapsin was present in high amount in Habanero chocolate.     

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

BACKGROUND: Ají (Capsicum baccatum L. var. pendulum) and rocoto (Capsicum pubescens R. & P.) are two species of chile pepper used for millennia in Andean cuisine. The introduction of these relatively unknown Capsicum species to new markets requires an understanding of their flavour‐related compounds. Thus both heat level (Scoville method and gas chromatography/mass spectrometry (GC/MS)) and, particularly, aroma (headspace solid phase microextraction and GC/MS/olfactometry) were studied in different accessions of ají and rocoto and a C. chinense control. RESULTS: Ajíes and rocotos are mildly pungent compared with C. chinense (13‐352 vs 1605 mg kg^?1 total capsaicinoids). More than 200 volatiles were detected and marked differences in volatile pattern were found between the studied accessions. The powerful fruity/exotic aroma of the C. chinense control is due to esters such as ethyl 4‐methylpentanoate, norcarotenoids such as β‐ionone and the hydrocarbon ectocarpene. In contrast, the Andean peppers had more earthy/vegetable/bell pepper‐like aromas. Rocotos also exhibited a distinct additional cucumber odour, while one of the ajíes had a distinctive sweet/fruity note. The aroma of C. pubescens fruits is mainly due to substituted 2‐methoxypyrazines and lipoxygenase cleavage products (e.g. 2‐nonenals, 2,6‐nonadienal). 2‐Heptanethiol, 3‐isobutyl‐2‐methoxypyrazine and several phenols (e.g. guaiacol) and terpenoids (e.g. α‐pinene, 1,8‐cineol, linalool) are the basis of C. baccatum aroma, with some 3‐methyl‐2‐butyl esters contributing to fruity notes. CONCLUSION: In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified. The results will be of use to inspire future studies aimed at improving the flavour of these species. Copyright © 2011 Society of Chemical Industry     

A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annum L.) Grown in Southeastern Anatolia Region

The aim of this study was to evaluate selected physico-chemical properties, ascorbic acid, and capsaicinoid (capsaicin, dihydrocapsaicin, norhydrocapsaicin, homodihydrocapsaicin, and total capsaicinoid) quantities of red hot pepper populations (Capsicum annum L.) grown in the South-Eastern Anatolia Region. Fresh and sun-dried red hot peppers and red hot pepper seed samples were collected from Kahramanmara?, pepper of Kahramanmara?; Gaziantep, pepper of Gaziantep; Kilis, pepper of Kilis; Diyarbak?r, pepper of Diyarbak?r; and ?anl?urfa, pepper of ?anl?urfa in the months of September through October 2010. The collected samples were analyzed in terms of certain quality parameters and capsaicinoid contents, while ascorbic acid amounts were determined only in fresh samples. All of the examined prameters were found to be significant statistically (P < 0.05). From the obtained results, it might be considered that these red hot pepper samples were suitable for cultivation due to their high-nutritional quality.     

Bioactive characteristics and antioxidant activities of nine peppers

The contents of bioactive compounds (Vitamin C (Vc), carotenoids, total phenolics, phenolic profiles and capsaicinoids) and antioxidant activities (reducing power, DPPH-scavenging activity and lipid peroxidation inhibition ability) of nine peppers from Yunnan province China, belonging to seven cultivars, were determined. Red and green Point pepper/Long-point pepper were from the same cultivars at different maturity stages. Results showed that all fresh pepper samples were rich in Vc, carotenoids, and total phenolics. Vc contents varied mainly depending on the pepper cultivars, except for the ripened stages. The phenolic content in red Fructus Capsici (Capsium frutescens L.) was significantly higher than that of others (Capsium annuum L.) (p < 0.05). Seven phenolics were identified in four pepper samples, while six phenolics were detected in other samples. The capsaicinoid contents of nine peppers showed a large variability, and the content in red Fructus Capsici was significantly higher than that of others (p < 0.05). The extracts of nine peppers showed high reducing power, DPPH-scavenging activity, and lipid peroxidation inhibition ability, and the activities of Fructus Capsici were significantly stronger than those of others (p < 0.05). Furthermore, antioxidant activities of nine peppers correlated well with their total phenolic contents.     

Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg^?1), paprikas (582.0–665.0 mol kg^?1), spicy ketchups (4.0–12.4 mol kg^?1), and hot sauces (4.6–843.8 mol kg^?1). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.     

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

ABSTRACT Capsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O₂+ 20% CO₂, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2‐thiobarbituric acid‐reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off‐odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off‐odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off‐odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum).     

Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content,antioxidant activity,and foodborne pathogens inhibitory effects

Capsicum annum cultivars Yellow cayenne, Portafortuna, Idealino, Sole, Duemila, Pellegrino, Fantasia, Loco, and Effix were investigated for their antioxidant properties and foodborne pathogens inhibitory activity. The total phenols, flavonoids, anthocyanins, capsaicinoids, carotenoids, ascorbic acid, and vitamin E content were also determined. Duemila and Portafortuna cultivars showed the highest total phenol content with values of 924.3 and 935.0 mg of chlorogenic acid equivalents/100 g dried weight, respectively. Idealino pepper presented the highest capsaicin content (2932.1 μg/g dried weight). The antioxidant capacity was evaluated by using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid test, 2,2-diphenyl-1-picrylhydrazyl test, and ferric reducing ability power assay. Both Pellegrino and Idealino samples exhibited a promising radical scavenging ability against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radical with IC₅₀ values of 45.2 and 45.7 μg/mL, respectively. All the extracts were able to inhibit the growth of Staphylococcus aureus and Listeria monocytogenes investigated strains. The most active are Effix and Fantasia peppers with minimal inhibitory concentration between 12.5 and 25.0 mg/mL, respectively. Overall, these results support the use of these pepper species as dried extract in food preservation.     

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. Eight carotenoids (capsanthin, capsorubin, capsolutein, β-carotene, β-cryptoxanthin, mutatoxanthin, violaxanthin and zeaxanthin) and five capsaicinoid analogues (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin, nordihydrocapsaicin) were identified in paprika. All these components were significantly (P < 0.05) decreased by the RWD, FD and OD methods. However, due to ongoing synthesis, the NCD method resulted in higher carotenoids, except violaxanthin and mutatoxanthin, and capsaicinoids content than those of the others, even puree. Mutatoxanthin, naturally occurring pigment in red pepper, could only be detected in FD paprika. The highest RAE and SHU values, which were derived from the data of carotenoids and capsaicinoids, respectively, were also determined in NCD paprika.     

Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.)

BACKGROUND: The presence of capsaicin, the pungent principle of peppers, is restricted to the fruits of hot cultivars. This compound, which is produced in the fruits' placenta, requires 3 mol of nitrogen to be formed. Hence nitrogen availability may affect pepper pungency through its content in the fruit tissues. On the other hand, potassium may also affect pepper pungency given its positive effect on fruit development. In order to address this issue, plants of habanero pepper (Capsicum chinense Jacq.) were hydroponically cultured with various doses of nitrate and potassium and the contents of these ions and capsaicin were analyzed in the different fruit tissues. RESULTS: Treatments did not produce major effects on pod yield or size during the experimental period, and pepper pods from plants growing under low nitrate concentrations presented no significant differences in total nitrate content. However, lower nitrate, as well as low capsaicin contents, were found in the isolated placentas from peppers grown on the lowest nitrate doses. Variations in potassium availability resulted in differences in pod production per plant, but not in capsaicinoid accumulation. CONCLUSION: Under the assayed conditions, nitrate content in the placenta affects capsaicin synthesis. Copyright © 2010 Society of Chemical Industry     

The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

During the past decade, it has been reported that the consumption of certain foods and spices such as pepper may have a positive effect on health. The present study evaluates the influence of fruit ripening on total phenols, flavonoids, carotenoids and capsaicinoids content and antioxidant, hypoglycaemic and anticholinesterase activities of Capsicum chinense Jacq. cv Habanero. The chemical investigation showed a different composition between the two stages of ripening (immature and mature). Generally, the concentration of carotenoids and capsaicinoids increased as the peppers reached maturity, whereas the concentration of phenols declined. The immature fruits showed the highest radical scavenging activity (IC₅₀ of 97.14 μg/ml). On the contrary, the antioxidant activity evaluated by the β-carotene bleaching test showed a significant activity for mature peppers (IC₅₀ value of 4.57 μg/ml after 30 min of incubation). Mature peppers inhibited α-amylase with an IC₅₀ of 130.67 μg/ml. The lipophilic fractions of both mature and immature peppers exhibited an interesting and selective inhibitory activity against α-amylase with IC₅₀ values of 29.58 and 9.88 μg/ml, respectively. Both total extracts of mature and immature peppers inhibited butyrylcholinesterase selectively. The obtained results underline the potential health benefits as a result of consuming C. chinense Habanero and suggest that it could be used as new valuable flavour with functional properties for food or nutriceutical products on the basis of the high content of phytochemicals and found biological properties.     

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

Peppers (Capsicum spp.) are a rich source of diverse bioactive compounds with potential health-promoting properties. This study investigated the extraction efficiency of five solvents on antioxidant activities from cayenne (CA408 and Mesilla), jalapeño (Ixtapa) and serrano (Tuxtlas) pepper cultivars. Freeze-dried peppers were extracted using a Soxhlet extractor with five solvents: hexane, ethyl acetate, acetone, methanol, and methanol:water (80:20). The levels of specific bioactive compounds (phenolics, capsaicinoids, carotenoids and flavonoids) were determined by HPLC and antioxidant activities were assayed by three methods. For all pepper cultivars tested, hexane extracts had the highest levels of capsaicinoids and carotenoids, but methanol extracts had the maximum levels of flavonoids. Hexane extracts showed higher 2,2-diphenyl-1-pricrylhydrozyl (DPPH) radical-scavenging activity and higher reducing power, and acetone extracts (from Mesilla pepper) had a high reducing power. All pepper extracts, except hexane, were effective in preventing deoxyribose degradation, and the inhibition was increased by high concentrations of extracts. The results of the present study indicated that, among the different measures of antioxidant activity, DPPH radical-scavenging activity was strongly correlated with total bioactive compounds (capsaicinoids, carotenoids, flavonoids and total phenolics) in pepper cultivars.     

反相高效液相色谱法测定辣椒中4种辣椒碱类成分的含量

目的：建立同时测定辣椒中辣椒素、二氢辣椒素、降二氢辣椒素和高辣椒素 4 种辣椒碱类成分的反相高效液相色谱方法,并对30个辣椒品种中辣椒碱含量进行比较。方法：采用Nucleosil C18色谱柱(4.6mm×250mm,5μm);流动相乙腈-水,梯度洗脱;柱温45℃;流速1.0mL/min;检测波长280nm。结果：辣椒素、二氢辣椒素、降二氢辣椒素和高辣椒素的线性关系良好,范围均为1.0～160.0μg/mL,相关系数在0.9965～0.9993之间,精密度、稳定性实验的相对标准偏差均低于2.7%,加标回收率介于97%～99%。辣椒碱在不同辣椒品种中含量差异显著。结论：对30个样品测定结果稳定,重现性好。当辣椒素和二氢辣椒素含量大于0.1%时,辣椒有明显的辣感。     

Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)

Methanol extracts of 4 different colored (red, orange, yellow, and green) bell peppers (Capsicum annuum L.) were examined to (1) determine the total phenolic content (TPC), (2) compare the antioxidant activities, (3) assess the protective effects of extracts on H₂O₂-induced and 4-hydroxy-2-nonenal (HNE)-induced DNA damage using the Comet assay, and (4) examine the antiproliferative action of their extracts on HT-29 cells. Red and orange bell peppers had significantly higher levels of TPC than yellow or green bell peppers. Orange bell pepper exhibited the highest level of radical scavenging activity and total antioxidant activity, while green bell pepper exhibited the highest superoxide dismutase-like activity. These results suggest that the difference in antioxidant activities may depend on the kinds of antioxidant compounds related to the color of the pepper. It was found a significant negative correlation between TPC and radical scavenging activity inhibiting capacity (IC)₅₀, and a significant positive corretation between TPC and total antioxidant activity. All extracts of bell pepper inhibited H₂O₂-induced and 4-hydroxy-2-nonenal-induced DNA damage in human leukocytes and showed potential toxicity on HT-29 cells. These findings suggest that the 4 different colored bell peppers may be useful as antioxidants and cancer prevention in food.     

Effects of Processing Treatments on Recovery of Capsaicin in Jalapeno Peppers

Capsaicin content in frozen, cooked and canned jalapeno peppers was quantified using GLC analysis and compared to the capsaicin content in raw peper. The frozen peppers were blanched for 3 min and stored at -18°C; canned peppers were blanched for 3 min and processed at 100°C for 50 min; cooked peppers boiled at 100°C for 10 min. Results demonstrated a significant difference (a = 0.05) between each treatment and the raw pepper. Frozen and canned peppers retained approximately one-half of the capsaicinoid compounds that were present in raw pepper.     

Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties

The aim of this study was to determine the effect of microwaves on drying and rehydration kinetics of green pepper varieties (sweet, green, and bell) and the bioactive and textural properties of dried and rehydrated peppers. Drying was performed at 90, 180, and 90 + 180 W and dried peppers were rehydrated at 25, 50, and 70°C. The best drying fits were obtained using the equations of both Sigmoid and Hii et al. for drying, and two term exponential decay was the most appropriate model for rehydration. The lowest and highest final rehydration ratio values were obtained for the peppers dried at 180 and 90 W, respectively at each temperature and pepper variety. Among peppers, bell pepper showed the lowest color change (ΔE) and it was the most potent to recover initial color in rehydration. Peppers had softer texture in both drying and rehydration treatment. Total phenolic content of peppers was reduced around 56–65% compared to the fresh pepper by drying and this decrement was reached up to 87% in rehydrated peppers. Results showed that drying at 180 W and rehydration at 70°C provided faster drying and rehydration as well maintained the quality characteristics of green peppers.     

Characterization of total capsaicinoids,colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan

Total capsaicinoids, colour and volatile compounds of 10 Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan, grouped by their colours: four red, five orange and one brown, were determined. The content of capsaicinoids, responsible for the pungency of chilli peppers, varied between 41.8 and 65.9 mg g⁻¹ dry fruit. Mean concentration of orange cultivars was 55.0 mg g⁻¹, while red cultivars had 45.0 mg g⁻¹ dry fruit, indicating that the first ones are more pungent. The composition of volatile compounds of the Habanero chilli peppers differs clearly for the different cultivars. Orange and brown cultivars have in general higher amounts of esters, with their fruity odour notes, than red cultivars. These differences are reflected in the amount of total volatiles, which is higher in orange and brown cultivars in comparison with red cultivars. From these results it can be concluded that orange and brown cultivars are better in terms of their flavour-relevant chemical composition than red cultivars.