title: Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening.
abstract: The evolution of individual and total contents of capsaicinoids present in Peter peppers (Capsicum annuum var. annuum) at different ripening stages has been studied. Plants were grown in a glasshouse and the new peppers were marked in a temporal space of ten days. The extraction of capsaicinoids was performed by ultrasound-assisted extraction with MeOH. The capsaicinoids nordihydrocapsaicin (n-DHC), capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin were analyzed by ultraperformance liquid chromatography (UHPLC)-fluorescence and identified by UHPLC-Q-ToF-MS. The results indicate that the total capsaicinoids increase in a linear manner from the first point of harvest at ten days (0.283 mg/g FW) up to 90 days, at which point they reach a concentration of 1.301 mg/g FW. The evolution as a percentage of the individual capsaicinoids showed the initial predominance of capsaicin, dihydrocapsaicin, and n-DHC. Dihydrocapsaicin was the major capsaicinoid up to day 50 of maturation. After 50 days, capsaicin became the major capsaicinoid as the concentration of dihydrocapsaicin fell slightly. The time of harvest of Peter pepper based on the total capsaicinoids content should be performed as late as possible. In any case, harvesting should be performed before overripening of the fruit is observed.
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, P.O. Box 40, ES-11510, Puerto Real, Cádiz. gerardo.fernandez@uca.es.
authors.forename: Gerardo F
authors.initials: GF
authors.lastname: Barbero
authors.affiliation: Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, 13083-862, Campinas, SP, Brazil.
authors.forename: Ana C
authors.initials: AC
authors.lastname: de Aguiar
authors.affiliation: Andalusian Center for Wine Research, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, Campus de Puerto Real, ES-11510, Puerto Real, Cádiz.
authors.forename: Ceferino
authors.initials: C
authors.lastname: Carrera
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, P.O. Box 40, ES-11510, Puerto Real, Cádiz.
authors.forename: Ángel
authors.initials: Á
authors.lastname: Olachea
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, P.O. Box 40, ES-11510, Puerto Real, Cádiz.
authors.forename: Marta
authors.initials: M
authors.lastname: Ferreiro-González
authors.affiliation: Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, 13083-862, Campinas, SP, Brazil.
authors.forename: Julian
authors.initials: J
authors.lastname: Martínez
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, P.O. Box 40, ES-11510, Puerto Real, Cádiz.
authors.forename: Miguel
authors.initials: M
authors.lastname: Palma
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, P.O. Box 40, ES-11510, Puerto Real, Cádiz.
authors.forename: Carmelo G
authors.initials: CG
authors.lastname: Barroso
mesh_terms: D002211:Capsaicin / Q000031:analogs & derivatives / Q000032:analysis*; D002212:Capsicum / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development*
chemical_list: D002211:Capsaicin
keywords: Capsaicinoids; Capsicum annuum var. annuum; Fruit ripening; Peter pepper; Ultrasound-assisted extraction