Skip to main content
SpringerLink
Log in

Biochemical characteristics of hot pepper fruit grown in Moscow region

  • Plant Cultivation
  • Published:
Russian Agricultural Sciences Aims and scope

Abstract

Evaluation of capsaicin, vitamin C, and carotenoid content in 11 accessions of the hot pepper collection of VNIISSOK selection is achieved. A direct correlation is revealed between capsaicin concentrations in placenta, seeds, and pericarp and between fruit mass and capcaicin placenta (seeds)/pericarp ratios. Accessions with the highest content of biologically active compounds are indicated: with vitamin C up to 2652 mg/100 g of dry wt, ASTA up to 150 units, capsaicin content in pericarp up to 47 mg/100 g of dry wt, and dry matter up to 18.4%.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Wahyuni, Y., Ballester, A.R., Sudarmonowati, E., Bino, R.J., and Bovy, A.G., Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding, Phytochemistry, 2011, vol. 72, pp. 1358–1370.

    Article  PubMed  CAS  Google Scholar 

  2. Contreras-Padilla, M.C. and Yahia, E.M., Changes in capsaicinoids during development, mutation and senescence of chili peppers and relation with peroxidase activity, J. Agric. Food Chem., 1998, vol. 46, pp. 2075–2079.

    Article  CAS  Google Scholar 

  3. Bernal, M.A. and Ros Barcelo, A., 5,5′-dicapsaicin, 4′-0-5-dicapsaicin ether and dehydrogenation polymers with high molecular weights are the main products in the oxidation of capsaicin by peroxidase from hot pepper, J. Agric. Food Chem., 1996, vol. 43, pp. 352–355.

    Article  Google Scholar 

  4. Bajaj, K.L., Colorimetric determination of capsaicin in Capsicum fruits, J. Assoc. Off. Anal. Chem., 1980, vol. 42, no. 6, pp. 1314–1316.

    Google Scholar 

  5. Paprika oleoresin, in FNP, American Spice Trade Association, 1992, vol. 52, pp. 42–49.

  6. Davis, C.B., Markey, C.E, Busch, M.A., and Busch, K.W., Determination of capsaicinoids in habanero peppers by chemometric analysis of UV spectral data, J. Agric. Food Chem., 2007, vol. 55, pp. 5925–5933.

    Article  PubMed  CAS  Google Scholar 

  7. AOAC, Official Methods of Analysis, Washington, DC: Assoc. Offic. Anal. Chem., 1995. 15th edition.

    Google Scholar 

  8. Saha, Supradip Hedau, N.K., Kumar, S., Mahajan, V., and Gupta, H.S., Variability in hot pepper for phytochemicals offers promising tools in plant-breeding programs, Acta Agric. Scand., Sect. B, 2010, vol. 60, no. 3, pp. 227–234.

    CAS  Google Scholar 

  9. Pandey, J., Singh, J., Verma, A., Singh, A.K., Rai, M., Pandey, A.K., and Kumar, S., Variability in quality components of RILs in chili (Capsicum annuum L.), Proc. IV Balkan Symposium on Vegetables and Potatoes-ISHS Acta Horticulturae, 2011, p. 830.

    Google Scholar 

  10. Hernandez-Ortega, M., Ortiz-Moreno, A., Hernandez-Navarro, M.D., Chamorro-Cevallos, G., Dorantes-Alvarez, L., and Necoechea-Mondragon, H., Antioxidant, antinociceptiva, and anti-inflammatory effects of carotenoids extracted from dried pepper (Capsicum annuum L.), J. Biol. Biotechnol., 2012. doi 10.1155/2012/524019

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute of Vegetable Breeding and Seed Production (VNIISSOK), 143080, Russia, Moscow oblast

    N. A. Golubkina, E. A. Dzhos, O. N. Pishnaya, M. I. Mamedov & S. M. Nadezhkin

Authors
  1. N. A. Golubkina
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E. A. Dzhos
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. O. N. Pishnaya
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. I. Mamedov
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. S. M. Nadezhkin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to S. M. Nadezhkin.

Additional information

Original Russian Text © N.A. Golubkina, E.A. Dzhos, O.N. Pishnaya, M.I. Mamedov, S.M. Nadezhkin, 2013, published in Doklady Rossiiskoi Akademii Sel’skokhozyaistvennykh Nauk, 2013, No. 6, pp. 24–27.

The article was translated by the authors.

About this article

Cite this article

Golubkina, N.A., Dzhos, E.A., Pishnaya, O.N. et al. Biochemical characteristics of hot pepper fruit grown in Moscow region. Russ. Agricult. Sci. 40, 27–31 (2014). https://doi.org/10.3103/S1068367414010042

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.3103/S1068367414010042

Keywords

Search

Navigation