Cargando…

Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature

The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content. The chili pepper fruits were cultivated in the Comarca Lagunera reg...

Descripción completa

Detalles Bibliográficos
Autores principales:	González-Zamora, Alberto, Sierra-Campos, Erick, Luna-Ortega, J. Guadalupe, Pérez-Morales, Rebeca, Ortiz, Juan Carlos Rodríguez, García-Hernández, José L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2013
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269802/ https://www.ncbi.nlm.nih.gov/pubmed/24184818 http://dx.doi.org/10.3390/molecules181113471

Ejemplares similares

QTL mapping and GWAS reveal candidate genes controlling capsaicinoid content in Capsicum
por: Han, Koeun, et al.
Publicado: (2018)

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening
por: Vázquez-Espinosa, Mercedes, et al.
Publicado: (2020)

Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity
por: Giordano, Deborah, et al.
Publicado: (2023)

Genomic selection with fixed-effect markers improves the prediction accuracy for Capsaicinoid contents in Capsicum annuum
por: Kim, Geon Woo, et al.
Publicado: (2022)

A Comprehensive Genome-Wide Association Study of Carotenoid and Capsaicinoid Contents in Capsicum chinense Germplasm
por: Haile, Mesfin, et al.
Publicado: (2023)

Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases
por: Yasin, Mursleen, et al.
Publicado: (2023)

The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers
por: Guijarro-Real, Carla, et al.
Publicado: (2023)

Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids
por: Batiha, Gaber El-Saber, et al.
Publicado: (2020)

Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annum L.)
por: Bashir, Omar, et al.
Publicado: (2022)

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species
por: M, Sarpras, et al.
Publicado: (2016)

Insecticidal Properties of Capsaicinoids and Glucosinolates Extracted from Capsicum chinense and Tropaeolum tuberosum
por: Claros Cuadrado, José L., et al.
Publicado: (2019)

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition
por: Alonso-Villegas, Rodrigo, et al.
Publicado: (2023)

Dispersive liquid-liquid microextraction for the isolation and HPLC-DAD determination of three major capsaicinoids in Capsicum annuum L.
por: CALEB, Jude, et al.
Publicado: (2021)

Tolerability of Capsaicinoids from Capsicum Extract in a Beadlet Form: A Pilot Study
por: Deshpande, Jayant, et al.
Publicado: (2016)

Genome-wide Diversity and Association Mapping for Capsaicinoids and Fruit Weight in Capsicum annuum L
por: Nimmakayala, Padma, et al.
Publicado: (2016)

Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
por: Palma, José M., et al.
Publicado: (2020)

Ethylene-Inducible AP2/ERF Transcription Factor Involved in the Capsaicinoid Biosynthesis in Capsicum
por: Wen, Jinfen, et al.
Publicado: (2022)

Integrative Analysis of the Metabolome and Transcriptome of a Cultivated Pepper and Its Wild Progenitor Chiltepin (Capsicum annuum L. var. glabriusculum) Revealed the Loss of Pungency During Capsicum Domestication
por: Zhang, Bipei, et al.
Publicado: (2022)

Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation
por: Fayos, Oreto, et al.
Publicado: (2017)

Discovery of novel unfunctional pAMT allele pamt(10) causing loss of pungency in sweet bell pepper (Capsicum annuum L.)
por: Tsurumaki, Keiichi, et al.
Publicado: (2019)

De Novo Transcriptome Assembly in Chili Pepper (Capsicum frutescens) to Identify Genes Involved in the Biosynthesis of Capsaicinoids
por: Liu, Shaoqun, et al.
Publicado: (2013)

Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum)
por: Moreno-Ramírez, Yolanda del Rocio, et al.
Publicado: (2018)

Tandem gene duplication and recombination at the AT3 locus in the Solanaceae, a gene essential for capsaicinoid biosynthesis in Capsicum
por: Egan, Ashley N., et al.
Publicado: (2019)

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
por: Hamed, Mansor, et al.
Publicado: (2019)

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview
por: He, Wei, et al.
Publicado: (2023)

Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography
por: Othman, Zeid Abdullah Al, et al.
Publicado: (2011)

Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health
por: Costa, Jéssica, et al.
Publicado: (2022)

Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper (Capsicum annuum L.) Powder by Visible and Near-Infrared Spectroscopy
por: Lim, Jongguk, et al.
Publicado: (2015)

Transcriptional Regulation of Ascorbic Acid During Fruit Ripening in Pepper (Capsicum annuum) Varieties with Low and High Antioxidants Content
por: Chiaiese, Pasquale, et al.
Publicado: (2019)

Novel TRPV1 Modulators with Reduced Pungency Induce Analgesic Effects in Mice
por: Treat, Anny, et al.
Publicado: (2022)

Boron-containing capsaicinoids
por: Melanson, Jennifer A., et al.
Publicado: (2021)

Seasonal Effects of Glucosinolate and Sugar Content Determine the Pungency of Small-Type (Altari) Radishes (Raphanus sativus L.)
por: Chae, Seung-Hun, et al.
Publicado: (2022)

High Glucosinolate Content in Rocket Leaves (Diplotaxis tenuifolia and Eruca sativa) after Multiple Harvests Is Associated with Increased Bitterness, Pungency, and Reduced Consumer Liking
por: Bell, Luke, et al.
Publicado: (2020)

Global analysis of expression profile of members of DnaJ gene families involved in capsaicinoids synthesis in pepper (Capsicum annuum L)
por: Fan, Fang Fei, et al.
Publicado: (2020)

Nitrogen Source Affects the Composition of Metabolites in Pepper (Capsicum annuum L.) and Regulates the Synthesis of Capsaicinoids through the GOGAT–GS Pathway
por: Zhang, Jing, et al.
Publicado: (2020)

Development of a database of capsaicinoid contents in foods commonly consumed in Korea
por: Cho, Hoyoun, et al.
Publicado: (2020)

Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type
por: Luo, Nan, et al.
Publicado: (2023)

Extraction, bioavailability, and bioefficacy of capsaicinoids
por: Lu, Muwen, et al.
Publicado: (2016)

Pungency: A reason for the sluggish expansion of hot spicy foods from the tropics
por: Romanovsky, Andrej A.
Publicado: (2016)

Genome-Wide Identification and Capsaicinoid Biosynthesis-Related Expression Analysis of the R2R3-MYB Gene Family in Capsicum annuum L.
por: Wang, Jin, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_nvssb5ototp2b2364vese1d550