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Jorge A Pino - One of the best experts on this subject based on the ideXlab platform.
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volatile constituents of cachucha peppers Capsicum Chinense jacq grown in cuba
Food Chemistry, 2011Co-Authors: Jorge A Pino, Victor Fuentes, Odalys BarriosAbstract:Abstract The steam volatile components of three cultivars of Cachucha mature peppers (Capsicum Chinense Jacq.) were isolated by steam-distillation-continuous-extraction and analysed using GC and GC-MS. The composition of volatile compounds of the peppers differs clearly for the different cultivars. The content of volatile compounds, responsible for the flavour of Cachucha peppers, varied between 110.71 and 302.53 mg kg−1. One hundred and thirty-six compounds were identified, from which hexyl isopentanoate, hexyl pentanoate, hexyl 2-methylbutanoate, 3,3-dimethylcyclohexanol, γ-himachalene and germacrene D were the major ones.
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characterization of total capsaicinoids colour and volatile compounds of habanero chilli pepper Capsicum Chinense jack cultivars grown in yucatan
Food Chemistry, 2007Co-Authors: Jorge A Pino, Marilu Gonzalez, Liena Ceballos, Alma Rosa Centurionyah, Jorge Trujilloaguirre, Luis Latourneriemoreno, Enrique SauriduchAbstract:Abstract 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.
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changes in volatile compounds of habanero chile pepper Capsicum Chinense jack cv habanero at two ripening stages
Food Chemistry, 2006Co-Authors: Jorge A Pino, Enrique Sauriduch, Rolando MarbotAbstract:The steam volatile components of Yucatan Habanero chile pepper (Capsicum Chinense Jack. cv. Habanero) at two ripening stages (green and orange) were analyzed using GC and GC/MS. Both samples had several compounds in common. One hundred and two compounds were identified, from which (E)-2-hexenal, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate, hexyl pentanoate, 3,3-dimethylcyclohexanol, and hexadecanoic acid were found to be the major constituents. During Habanero chile pepper maturation, the majority of volatile compounds decreased or even disappeared, some of them with green odour notes while esters, which have fruity odour notes, increased at the same time.
Felipe Vazquezflota - One of the best experts on this subject based on the ideXlab platform.
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phenylalanine biosynthesis and its relationship to accumulation of capsaicinoids during Capsicum Chinense fruit development
Biologia Plantarum, 2016Co-Authors: Lizbeth A Castroconcha, Fray M Baasespinola, Felipe Vazquezflota, W R Anconaescalante, Maria De Lourdes MirandahamAbstract:Activities of phenylalanine (Phe) biosynthetic enzymes chorismate mutase (CM) and arogenate dehydratase (ADT) and of phenylalanine ammonia lyase [PAL, an enzyme that directs Phe towards capsaicinoid (CAP) synthesis] were analyzed during Capsicum Chinense Jacq. (habanero pepper) fruit development. A maximum CM activity coincided with a maximum CAP accumulation. However, ADT exhibited two activity peaks, one during the early phase (10 - 17 days post-anthesis, DPA) and another during the late phase (35 - 37 DPA); only the latter coincided with CAP. Interestingly, PAL activity was inversely related to CAP accumulation; lower activities coincided with a maximum CAP content. These results suggest the operation of a control mechanism that coordinated Phe synthesis and its channeling towards CAP synthesis during the course of fruit development.
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nitrate promotes capsaicin accumulation in Capsicum Chinense immobilized placentas
BioMed Research International, 2015Co-Authors: Jeanny G Aldanaiuit, Lizbeth A Castroconcha, Maria De Lourdes Mirandaham, Enrique Sauriduch, Luis Cuevasglory, Felipe VazquezflotaAbstract:In chili pepper’s pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum Chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 days or during two 14-day subculture periods. Immobilized placental tissue remained viable and metabolically active for up to 21 days, indicating its ability to interact with media components. CAPs contents abruptly decreased during the first 7 days in culture, probably due to structural damage to the placenta as revealed by scanning electron microcopy. CAPs levels remained low throughout the entire culture period, even though a slight recovery was noted in subcultured placentas. However, doubling the medium’s nitrate content (from 40 to 80 mM) resulted in an important increment, reaching values similar to those of intact pod’s placentas. These data suggest that isolated pepper placentas cultured in vitro remain metabolically active and are capable of metabolizing inorganic nitrogen sources, first into amino acids and, then, channeling them to CAP synthesis.
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antioxidant capacity and total phenolic content in fruit tissues from accessions of Capsicum Chinense jacq habanero pepper at different stages of ripening
The Scientific World Journal, 2014Co-Authors: Lizbeth A Castroconcha, Felipe Vazquezflota, Jemina Tuyubche, Angel Moomukul, Maria De Lourdes MirandahamAbstract:In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health. Capsicum is an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of two Capsicum Chinense accessions, namely, Chak k’an-iik (orange) and MR8H (red), at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC) value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW). The antioxidant capacity of Capsicum was directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities.
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enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in habanero peppers Capsicum Chinense jacq
Journal of the Science of Food and Agriculture, 2013Co-Authors: Rene Garrunahernandez, Felipe Vazquezflota, Miriam Monfortegonzalez, Azucena Cantoaguilar, Roger OrellanaAbstract:BACKGROUND: The effects of the increase of atmospheric CO2 on agricultural productivity have been mainly analyzed through its impact on biomass yield, and little attention has been directed to quality traits, such as nutritional or organoleptic attributes. For this study, plants of hot Habanero pepper (Capsicum Chinense Jacq.) were grown in growth chambers under three different CO2 levels: 380 (normal atmospheric value), 760 and 1140 µmol mol(-1), and their effects on pod yield, size, color and pungency, were monitored. RESULTS: The total number of pods per plant increased by 88.5% at the highest CO2 , in comparison to plants grown at normal CO2 conditions. Pod size and yield per plant also increased when plants were grown at the highest CO2 concentration (partial pressure). Furthermore, total capsaicinoids contents in ripe peppers under a high CO2 atmosphere were 27% higher than those from plants under lower concentrations, but it was not the case for immature pods. CONCLUSION: These data suggest that the increase of atmospheric CO2 could modify specific routes of secondary metabolism as well as others desirable traits, thus affecting the quality of Capsicum pepper products.
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enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in habanero peppers Capsicum Chinense jacq
Journal of the Science of Food and Agriculture, 2013Co-Authors: Rene Garrunahernandez, Felipe Vazquezflota, Miriam Monfortegonzalez, Azucena Cantoaguilar, Roger OrellanaAbstract:Background The effects of the increase of atmospheric CO2 on agricultural productivity have been mainly analyzed through its impact on biomass yield, and little attention has been directed to quality traits, such as nutritional or organoleptic attributes. For this study, plants of hot Habanero pepper (Capsicum Chinense Jacq.) were grown in growth chambers under three different CO2 levels: 380 (normal atmospheric value), 760 and 1140 µmol mol−1, and their effects on pod yield, size, color and pungency, were monitored. Results The total number of pods per plant increased by 88.5% at the highest CO2, in comparison to plants grown at normal CO2 conditions. Pod size and yield per plant also increased when plants were grown at the highest CO2 concentration (partial pressure). Furthermore, total capsaicinoids contents in ripe peppers under a high CO2 atmosphere were 27% higher than those from plants under lower concentrations, but it was not the case for immature pods. Conclusion These data suggest that the increase of atmospheric CO2 could modify specific routes of secondary metabolism as well as others desirable traits, thus affecting the quality of Capsicum pepper products. © 2012 Society of Chemical Industry
Enrique Sauriduch - One of the best experts on this subject based on the ideXlab platform.
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nitrate promotes capsaicin accumulation in Capsicum Chinense immobilized placentas
BioMed Research International, 2015Co-Authors: Jeanny G Aldanaiuit, Lizbeth A Castroconcha, Maria De Lourdes Mirandaham, Enrique Sauriduch, Luis Cuevasglory, Felipe VazquezflotaAbstract:In chili pepper’s pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum Chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 days or during two 14-day subculture periods. Immobilized placental tissue remained viable and metabolically active for up to 21 days, indicating its ability to interact with media components. CAPs contents abruptly decreased during the first 7 days in culture, probably due to structural damage to the placenta as revealed by scanning electron microcopy. CAPs levels remained low throughout the entire culture period, even though a slight recovery was noted in subcultured placentas. However, doubling the medium’s nitrate content (from 40 to 80 mM) resulted in an important increment, reaching values similar to those of intact pod’s placentas. These data suggest that isolated pepper placentas cultured in vitro remain metabolically active and are capable of metabolizing inorganic nitrogen sources, first into amino acids and, then, channeling them to CAP synthesis.
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characterization of total capsaicinoids colour and volatile compounds of habanero chilli pepper Capsicum Chinense jack cultivars grown in yucatan
Food Chemistry, 2007Co-Authors: Jorge A Pino, Marilu Gonzalez, Liena Ceballos, Alma Rosa Centurionyah, Jorge Trujilloaguirre, Luis Latourneriemoreno, Enrique SauriduchAbstract:Abstract 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.
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changes in volatile compounds of habanero chile pepper Capsicum Chinense jack cv habanero at two ripening stages
Food Chemistry, 2006Co-Authors: Jorge A Pino, Enrique Sauriduch, Rolando MarbotAbstract:The steam volatile components of Yucatan Habanero chile pepper (Capsicum Chinense Jack. cv. Habanero) at two ripening stages (green and orange) were analyzed using GC and GC/MS. Both samples had several compounds in common. One hundred and two compounds were identified, from which (E)-2-hexenal, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate, hexyl pentanoate, 3,3-dimethylcyclohexanol, and hexadecanoic acid were found to be the major constituents. During Habanero chile pepper maturation, the majority of volatile compounds decreased or even disappeared, some of them with green odour notes while esters, which have fruity odour notes, increased at the same time.
Peter J Houghton - One of the best experts on this subject based on the ideXlab platform.
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the influence of fruit ripening on the phytochemical content and biological activity of Capsicum Chinense jacq cv habanero
Food Chemistry, 2009Co-Authors: Federica Menichini, Rosa Tundis, Marco Bonesi, Monica Rosa Loizzo, Filomena Conforti, Giancarlo A Statti, B De Cindio, Peter J HoughtonAbstract:Abstract 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 (IC 50 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 (IC 50 value of 4.57 μg/ml after 30 min of incubation). Mature peppers inhibited α-amylase with an IC 50 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 IC 50 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.
K. Sanatombi - One of the best experts on this subject based on the ideXlab platform.
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Analysis of capsaicinoid biosynthesis pathway genes expression in callus cultures of Capsicum Chinense Jacq. cv. ‘Umorok’
Plant Cell Tissue and Organ Culture (PCTOC), 2019Co-Authors: Khaidem Chanu Kabita, Susheel Kumar Sharma, K. SanatombiAbstract:The placental tissue of the highly pungent chilli cultivar, Capsicum Chinense Jacq. cv. ‘Umorok’, is used as explants for callus induction. Callus cultures were subcultured after every 32 days and growth curves for a period of six consecutive growth cycles were studied till a stable capsaicinoids producing callus cultures were obtained. The capsaicinoids content in placental tissue explants decreased gradually during the first 2 months of culture as the explants dedifferentiated to form friable callus while the biomass and capsaicinoid content did not show much change in the subsequent growth cycles. The maximum callus biomass of 7.8 g freshweight (FW) or 0.56 g dry weight (DW) per culture were obtained on the 24th day of every growth cycle and the maximum average capsaicinoids content (1.6 mg g^−1 FW capsaicin and 0.78 mg g^−1 FW dihydrocapsaicin) were obtained on the 20th day of every growth cycle. To investigate the underlying dynamics for capsaicinoid biosynthesis during callus formation, comparative gene expression analysis of the genes involved in capsaicinoid biosynthesis pathway were also studied by qRT-PCR analysis. When compared with placental tissue, all the studied genes showed reduced expression during callus formation, especially putative aminotransferase (pAMT) and pungent gene 1 (Pun1), which were extensively down regulated from the 3rd month onwards in the callus cultures. Therefore, the present study revealed that the down-regulated expression of mainly two putative genes in capsaicinoid biosynthetic pathway (pAMT and Pun1) resulted in lower accumulation of capsaicinoids in callus cultures compared to placental tissues of fruits. The present study reports the gene expression analysis of the genes involved in capsaicinoid biosynthesis pathway during callus formation from placental tissue explants of Capsicum Chinense Jacq.
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in vitro propagation of Capsicum Chinense jacq
Biologia Plantarum, 2008Co-Authors: K. Sanatombi, G J SharmaAbstract:An efficient micropropagation protocol was established for Capsicum Chinense Jacq. cv. Umorok, a pungent chilli cultivar. Shoot-tip explants were cultured on Murashige and Skoog (MS) medium containing cytokinins (22.2–88.8 µM 6-benzylaminopurine, BAP, 23.2–93.0 µM kinetin, Kin, or 22.8–91.2 µM zeatin, Z) alone or in combination with 5.7 µM indole-3-acetic acid (IAA). Maximum number of shoots were induced on medium containing 91.2 µM Z or 31.1 µM BAP with 4.7 µM Kin. The separated shoots rooted and elongated on medium containing 2.5 or 4.9 µM indole-3-butyric acid (IBA). Axillary shoots were induced from in vitro raised plantlets by decapitating them. The axillary shoot-tip explants were used for further multiple shoot buds induction. A maximum of about 150 plantlets were obtained from a single seedling. Hardened and acclimatized plantlets were successfully established in the soil.